Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra virgin olive oil
2 cloves garlic — thinly sliced
2 tablespoons surry powder
2 cups chicken or vegetable stock
1 11 oz. pkg. frozen butternut squash — thawed
2 scallions, green part only,very thinly — sliced, for
garnish
2 tablespoons sour cream — garnish
salt pepper to taste

In a heavy pan over medium heat, add oil. Add garlic and cook until golden.
Stir in the curry powder. Add the chicken stock and bring to a simmer.
Fold in the squash and stir until well blended. Let simmer for 5 minutes.
Garnish with scallions and sour cream. Serve immediately.

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Title: JIFFY JACK Cheese Dip
Categories: Dips
Yield: 42 ounces

2 lb JIFFY JACK Monterey Jack
-Pasteurized Process Cheese
-Spread
1 cn Tomatoes and green chiles
-(10 oz)

Cut JIFFY JACK into small cubes and combine with tomatoes and green
chiles. Heat in microwave oven or slow cooker until cheese is melted.
Serve with chips.

MMMMM

Title: FROSTED BANANA POPS
Categories: Ice cream, Desserts
Yield: 12 servings

—————————-FROSTED BANANA POPS—————————-
6 Firm bananas
12 Posicle sticks or molds
1 c Chocolate sauce
1/2 c Shredded coconut

—————————PEANUT BUTTER BANANAS—————————
6 Firm bananas
12 Popsicle sticks or molds
1/2 c Sweetened condensed milk
Chopped nuts or crunchy
-cereal
6 tb Peanut butter

FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip
bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic
tie bag around the banana, leaving the stick out. Use a twist tie to secure
bag around stick and freeze.

PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each
banana. Mix peanut butter and milk until mixture is smooth. Roll the
bananas first in the milk/PB mixture, then in the crunchy mixture. Cover
with plastic and freeze.

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES

FOUND BY FRAN MCGEE

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Title: TURNIP AND BACON SOUP
Categories: Soups/stews
Yield: 4 Servings

0.25 lb Streaky bacon, rinds off
0.25 lb Chopped onions
0.25 lb Chopped potatoes
0.75 lb Chopped turnips
2.00 pt Stock
Fat for frying

Chop and fry bacon and onions. Add potatoes, turnips and stock. Cook
gently until vegetables are soft.
Adjust seasoning and serve.

MMMMM

SHORTCUT ITALIAN VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope country
-vegetable-with-noodles soup
-mix
2 c Boiling water
1 Onion, chopped
2 Carrots, peeled and chopped
1 (8-oz.) can tomato sauce
1 t Salt
1/8 ts Pepper
1 (16-oz) can kidney beans,
-drained
1 (16-oz) can whole kernel
-corn, with liquid

Grated Parmesan cheese

Warm slow-boling pot with hot tap water. In pot, stir
dry soup mix into very hot water. Add onions,
carrots, tomato sauce, salt and pepper. Cover and cook
on low for 4 to 6 hours. Turn control to high; add
beans and corn. Cover and cook on high for about 30
minutes. Sprinkle with cheese. Makes 4 to 6 servings
(From Crockery Cookery)

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Avocados With Strawberry Salsa And Crispy Tortilla Strips

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for strawberry salsa:
1 fresh serrano or jalapeno chili
1 cup finely chopped strawberries
1 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
three 5-inch corn tortillas
vegetable oil for frying
1 firm-ripe avocado
two 8 ounce grilled chicken breasts

Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.

In a bowl stir together chili and remaining salsa ingredients. Salsa
may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into
1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over
moderate heat until hot but not smoking. Working in two batches, fry
tortilla strips until crisp and golden, about 30 seconds, and with a
slotted spoon transfer to

paper towels to drain. Sprinkle fried tortilla strips with salt to
taste.

Halve the avocado, removing the pit, and peel. Slice each half
lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with
the avocado, onto 2 plates.

Spoon about 1/2 cup strawberry salsa over each fan and mound crispy
tortilla strips alongside.

Yield: 2 servings

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Fresh Fruit Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk Pizza dough
1/3 Cup Raisins
6 Tablespoons Sugar
2 Tablespoons Flour
6 Tablespoons Milk
2 Eggs
1 Tablespoon Grated lemon rind
2 Golden or Red Delicious Apples, cored —
sliced
2 Bosc pears, cored — sliced
6 Tablespoons Pine nuts

Make pizza dough. Preheat oven to 450F. If using a baking stone or
tiles, place in the oven now. In a small bowl soak the raisins in
water to cover for 30 minutes.

In a mixing bowl vigorously stir the sugar and flour into the milks
until fully dissolved. Add the eggs and whisk until well blended and a
thick cream forms. Stir in the lemon rind.

Roll out the pizza dough and cover with the apple and pear slices,
alternating them and arranging them in attractive patterns. Pour the
egg mixture evenly over the top. Drain the raisins; scatter them and
the pine nuts on top. Transfer the pizza to the oven and bake for 10
minutes. reduce the oven temperature to 400F and bake until the crust
is golden, about 10 minutes.

Serve immediately

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Reese Cookies

Recipe By : Pat Timpanaro Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box powdered sugar
1 egg
1 cup melted butter
1 cup peanut butter
1 cup finely crushed graham crackers
1 6 ounce package chocolate chips
2 ounces bittersweet chocolate (optional)

Mix first 5 ingredients. Pat into jelly roll pan (15.5″ x 10.5″ x 1").
Melt chocolate in double boiler. Pour on top. Place in refrigerator for
about 30 minutes. Cut into squares (or bars) and return to refrigerator.

Also good frozen.

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3/4 cup brown sugar, packed
1/2 cup shortening
1/2 cup honey
1/4 cup water

In bowl cream brown sugar with shortening, honey and water until
smooth. Coat bottom and sides of 4 and 1/2 dozen muffin cups with Honey
Smear.

FRESH CALIFORNIA TOMATO SUMMER SOUP

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Finely chopped onions
3 c Diced celery
6 tb Olive oil
3 tb Minced garlic
3 c Diced zucchini
6 c Chicken broth — low salt
4 1/2 qt Pasta shells
4 1/2 qt Diced tomatoes
6 tb Dried basil
2 1/2 ts Salt
1 1/2 ts Black pepper
1/2 c Grated parmesan cheese

Saut‚ onions and celery in oil in a stockpot over
medium high hear for 5 minutes, or until tender. Stir
in garlic, zucchini and corn; saut‚ 2 minutes. Add
chicken stock, bring to a boil and add remaining
ingredients except Parmesan. Cook until pasta is
tender, about 10 minutes. To serve: Spoon 1-1/2 Cups
soup into each bowl. Top each with 1 tsp. Parmesan
cheese.

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Recipe By : California Tomato Commission (July
1996) http://www.tomato

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