Title: FRENCH ONION SOUP WITH CROUTONS
Categories: Londontowne, Appetizers, Soups/stews
Servings: 4

2 ea onion
2 ea chicken bouillon cube
1 qt water
1/2 t kitchen bouquet
2 ea bouillon cube

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper, garlic,
paprika and Parmesan cheese. Dice.

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Title: Shaker Herb Soup
Categories: Soups
Yield: 6 Servings

1 tb Butter
2 tb Chopped chives
2 tb Minced chervil
2 tb Minced sorrel
1/2 ts Finely cut tarragon
1 c Finely chopped celery
4 c Chicken broth
Salt and pepper to taste
Sprinkle sugar
6 Slices white toast
Dash nutmeg
Grated cheddar cheese

Melt butter in skillet, then add herbs and celery and
simmer for 3 minutes. Add broth and seasonings. Cook
gently for 20 minutes. Place sliceds of toast in
tureen and pour soup over them. Add nutmeg and
sprinkle with grated cheese. Serve very hot. Makes
4-6 servings.

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ANGELA’S SQUID SPAGHETTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Sauces Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Butter or olive oil
2 pounds Italian plum tomatoes — – peeled coarsely
1/2 large Onion — coarsely chopped
1 pound Squid — cleaned
tentacles intact — – body in bite-size
1/4 teaspoon Fresh thyme
2 teaspoons Fresh oregano — chopped
1 tablespoon Fresh marjoram — chopped
2 tablespoons Fresh basil — chopped
Salt and pepper — to taste
1 pound Spaghetti or perciatelli — – (tubular spaghetti

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20
minutes over medium heat, stirring occasionally until tomatoes break apart
easily and onion is soft. Add squid, reduce heat to low, and cook for 10
minutes
more. Add herbs and cook for 5 minutes. The squid should be very tender. Add
salt and pepper and serve over pasta.

Recipe from Angela Luis Dougherty of Seattle, WA in “Great Spaghetti Sauce
Cookoff” article in “The Herb Companion.” Dec. 1992/Jan. 1993, Vol. 5, No. 2.
Pg.
79. Posted by Cathy Harned.

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CHESTNUT STUFFING WITH PORK SAUSAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nuts Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts
2 c Chicken stock
1/2 lb Breakfast-style or sweet
-Italian sausage
8 tb Butter
3 Stalks celery, finely
-chopped
2 oz Prosciutto ham, finely
-chopped
2 c Bread cubes, lightly toasted
-on a baking sheet
-in the oven
-Salt and freshly ground
-black pepper, to taste

Peel the chestnuts and cut each into quarters. Gently
simmer the chestnuts in the stock in a saucepan over
medium heat for 10 minutes, or until tender.

Crumble the sausage and brown it in a frying pan over
medium heat. Transfer the sausage to a colander to
drain off the fat.

Melt the butter in the sausage pan. Cook the celery
over low heat for 5 minutes, or until tender, adding
the ham after 3 minutes. Stir in the bread cubes,
cooked sausage, cooked chestnuts, half of the stock,
and salt and pepper to taste. Add stock as necessary;
the stuffing should be moist but not soggy.

Spoon the stuffing into a buttered baking dish; cover
with foil and bake in a 350F oven for 15 minutes, or
until thoroughly heated. Alternatively, spoon the
stuffing into the cavity of a capon or turkey.

Nutrient Value per Serving: 321 Calories, 14 g Fat, 6
g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34
mg Cholesterol, 572 mg Sodium.

[The Washington Post; January 9, 1991]

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Mocha Walnut Sauce *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Desserts
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 tablespoon Instant coffee
1 tablespoon Water — boiling
1/2 cup Whipping cream
1/2 cup Sugar
1/2 cup Butter
6 ounces Semi-sweet chocolate pieces
2 Egg yolks
3/4 cup Walnuts — chopped

In measuring cup, dissolve coffee in boiling water; set aside. In heavy
saucepan, combine cream and sugar.
Bring just to boil, stir constantly, over medium heat.
Add butter, chocolate pieces and coffee; stir until smooth. Remove from heat.
In small bowl, beat egg yolks. Gradually stir in 2 tbls chocolate mix; mix
well. Return to chocolate mix in pan. cook over low heat, stirring constantly,
for 3 minutes; remove from heat. Stir in walnuts. Serve warm over ice cream.
Cover and store in refrigerator. Makes 2-1/4 cup sauce.
To reheat, microwave on HIGH for 1 minute for each 1 cup of sauce.

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Title: Ashkenazic Chicken Soup Matzo Balls with Fresh Dill
Categories: Soups, Jewish
Yield: 8 servings

2 lb Chicken wings or drumsticks
9 c Cold water
1 lg Onion, peeled
1 lg Carrot, peeled
1 sm Parsnip, peeled (opt)
2 Celery stalks, including
-leafy tops
5 Parsley sprigs
3 Dill sprigs
Salt
Pepper
1 T Snipped fresh dill

MMMMM————————MATZO BALLS—————————–
2 lg Eggs
2 T Vegetable oil
1/2 c Matzo meal
1/2 t Salt
2 T Water or chicken soup
2 qt Salted water for simmering

Combine chicken wings, water, onion, carrot, parsnip, celery, parsley
and dill sprigs, and pinch of salt to a large saucepan and bring to a
boil. Partly cover and simmer 2 hours, skimming occasionally. Skim
off excess fat. (Chicken soup can be kept 3 days in refrigerator or
can be frozen; reheat before serving.)

Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add
matzo meal, salt and stir until smooth. Stir in water, then let
mixture stand for 20 minutes so matzo meal absorbs liquid.

Bring salted water to a boil. With wet hands, roll about 1 teaspoon of
matzo ball mixture between your palms into a ball; mixture will be
very soft. Set balls on a plate. With a rubber spatula, carefully
slide balls into boiling water. Cover and simmer over low heat for
about 30 minutes or until firm. Cover and keep warm until ready to
serve. (Matzo balls can be kept 2 days in their cooking liquid in a
covered container in refrigerator; reheat gently in cooking liquid or
in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley
and dill sprigs. Take meat off bones and add to soup; or reserve for
other uses. Add pepper to soup, stir in snipped dill and taste soup
for seasoning. Slice carrot and add a few slices to each bowl. With a
slotted spoon, add a few matzo balls. Serve hot.

MMMMM

SM CHICKEN FAJITAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
THIELE NRHF19C
1 lb Chicken Breast — boneless
skinless
*******Sauce*******
1/2 c Soy Sauce
1 c Orange Juice
1 tbsp Lemon Juice
1 tsp Sugar
2 Cloves Garlic — crushed
1/2 tsp Ginger
********************
1 tbsp Oil
1 med Onion — sliced
1 Green pepper — sliced
1 Red Pepper — sliced
12 Flour Tortillas (6-8 inch)

Cut chicken breasts into strips 1/4″ thick. Combine all sauce ingredients and
pour over chicken strips. Cover and refrigerate overnight. Drain meat well and
stir fry in oil along with onion and peppers until all pink color is gone from
chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim
sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of
each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken
mixture into the triangle shaped pockets.

Top with tortillas, oiled side up. Close lid and cook 3 minutes or until
tortillas are heated through and sealed. Repeat with remaining ingredients.

Makes 12 pockets.

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Title: Peanut Soup
Categories: Soups/stews
Yield: 4 servings

3 tb Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 tb Flour 1/2 c Heavy Cream
6 c Chicken Stock 1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts.
SOURCE: Dallas Morning News, 11/18/90

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OATMEAL LEEK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Leek
3 1/2 c Whole (or skim) milk
1/4 ts Freshly ground black pepper
1/2 ts Salt
1 c Quick-cooking oats

Trim the leek, wash it well and mince, to make about 1
cup.

In a saucepan, bring the leeks, milk, pepper, and salt
to a boil. Simmer for 2 minutes and then stir in the
oats.

Cook for about 2 minutes.

Serve immediately, or keep warm in a double boiler
over warm water. If the soup thickens too much, thin
with milk or water.

Info: from Today’s Gourmet by Jacques Pepin, 1991
posted by Perry Lowell, INTERCOOK, July ’93

Makes 4 servings.

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Crunchy, Munchy Crackers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Rolled oat or barley flakes
1/2 cup Barley flour
1/2 teaspoon Salt
1/2 cup Water
1/3 cup Oil
1/2 cup Sesame seeds

Heat oven to 300 degrees.
Combine oats, barley flour, salt, water, and oil in a large bowl; mix
thoroughly. Shape the dough into a rectangle and roll it paper-thin on a
lightly greased, rimless baking sheet. Moisten the surface of the rolled
dough with a damp pastry brush, and sprinkle seeds on the dough. Roll again
to press seeds into the surface. Using a knife or pizza cutter, cut the
dough into 1-inch squares. Bake until thoroughly dry and slightly brown,
about 40 minutes.