Cream Of Green Chile Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Cheese
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Corn Tortillas — * see note
12 Oz Tub Bueno Green Chiles — Mild, Hot, or X-Hot
1/2 Stick Margarine
2 Cups Chopped Onion
1 Garlic Clove — peeled and minced
1/2 Teaspoon Dried Oregano — crumbled
2 Bay Leaves
3 1/2 Cups Chicken Broth — homemade or canned
2 Medium Baking Potatoes — peeled and chunked
1/3 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Whipping Cream
2 Cups Monterey Jack Cheese — grated **

* Preferably 1 of yellow cornmeal and 1 of blue.
** or mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and leasve them uncovered
at room temperature until they are dry and crips, about 24 hours (or
heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions,
garlic, oregano, and bay leaves and cook, covered, stirring once or
twice, for 10 minutes. Stir in the chicken broth, potatoes, salt,
cumin black pepper and bring to a boil. Lower heat and simmer,
partially covered, stirring once or twice, until the potatoes are very
tender, about 25 minutes.

Stir in the cream and adjust the seasoning if necessary. The soup can
be prepared up to 3 days ahead. Cool it completely and refrigerate,
covered. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6.

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Title: Sour Cream-Lemon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream,
-whipped

Sour Cream-Lemon Pie

Lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in
heavy saucepan; cook over medium heat until thick. Sir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator.

MMMMM

Quick Hot Fudge Sauce

Recipe By : mort@kimbark.uchicago.edu
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Sugar
1/2 c Cocoa
1/2 c (Plus 2T) evaporated milk — (5-ounce can)
1/3 c Light corn syrup
1/3 c Butter or margarine
1 t Vanilla extract

In a small saucepan, stir together sugar and cocoa; blend in evaporated
milk and corn syrup. Cook over medium heat, stirring constantly, until
mixture boils; boil and stir 1 minute. Remove from heat; stir in butter
and vanilla. Serve warm. Makes 1 3/4 cups of sauce.

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NOTES : Source: Treasury of Desserts, page 301

WHITE BEAN AND ANGEL HAIR PASTA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Great northern beans —
Washed
2 ts Olive oil
1 lg Onion — chopped
2 Garlic cloves — chopped
7 c Chicken bouillon
1 c Water
1 Ham hocks
2 lg Carrots — sliced
2 lg Celery stalks — sliced
1/2 c Parsley sprigs — chopped
2 lg Bay leaves
1 1/2 ts Dried basil
1 t Dried marjoram
1/2 ts Dried thyme
1/2 ts Dried oregano
ds Cayenne pepper
1/4 ts Black pepper
2 1/4 c Angel hair pasta — * see
Note
1 cn Tomato sauce
Salt

Place beans in a large Dutch oven or soup pot. Cover
with 2 inches of water
and bring to a boil over high heat. Lower heat and
boil 2 minutes. Remove pot from heat, cover, and let
beans stand 1 hour. Drain beans in a colander,
discarding water.

In the same pot, combine olive oil, garlic, onions and
3 tablespoons of chicken bouillon. Cook over medium
heat, stirring frequently, until onion is
soft (5-6 minutes). If liquid begins to evaporate,
add a little more bouillon. Return beans to pot. Add
water, ham hock, carrots, celery, parsley, bay leaves,
basil, marjoram, thyme, oregano, cayenne pepper,

Recipe By : Skinny Soups

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Title: Mexican Rice Cakes
Categories: Snacks
Yield: 4 servings

4 Rice cakes
1/4 c Picante sauce
1/4 c Refried beans
1/3 c Shredded Cheddar cheese
1/4 c Sliced jalapeno peppers

Place rice cakes on baking sheet. Spread refried beans evenly on each
rice cake; top with picante sauce, cheese, then with peppers. Bake at 400
degrees 10 minutes. Serve immediately.

Microwave Oven Instructions:
============================
Prepare rice cakes as directed on microproof baking sheet. Cook uncovered
on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve
immediately.

Each serving provides:
* 87 calories
* 3.7 grams protein
* 3.4 grams fat
* 9.4 grams carbohydrate
* 310 milligrams sodium
* 10 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Strawberries dipped in chocolate and biscotti

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces bittersweet chocolate — (Ghiradelli)
1 long biscotti — your choice
1 quart large strawberries (unhulled) — rinshed and dried

Melt the chocolate in a bowl over hot water or using the microwave melting
directtions on the package. Turn the biscotti into crumbs by taking a rolling
pin to it after you’ve placed it in a heavy-duty plastic bag. Holding onto the
hull, dip wach berry into the melted chocolate to cover helf the berry, then
into the crumbs. Set on a sheet of waxed paper until the chocolate is firm.

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Per serving (excluding unknown items): 99 Calories; 10g Fat (76% calories from
fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges:
2 Fat; 1/2 Other Carbohydrates

Baked Garlic Soup With Herb Toast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head garlic
1 tb Extra virgin olive oil
1 tb Balsamic vinegar — or
Brandy
1 Sprig fresh rosemary —
(3-inch)
SOUP:
3 c Vegetable broth
1/2 c Dry white wine
Salt and pepper — to taste
HERB TOAST:
1/2 Loaf bread — see note
1 Clove garlic — cut once
Lengthwise
Extra virgin olive oil
1/2 c Grated Parmesan cheese
1 tb Garlic chives — minced

Preheat the oven to 300F. Slice the top from the head
of garlic and remove most of the papery outer skin
from the head, but do not peel or separate into
cloves. Place in a small ovenproof dish. Pour the
olive oil over the top and add the vinegar and
rosemary. Cover with aluminum foil and bake until
very tender, about 1 hour. Remove from the oven and
let cool. NOTE – Prepare 1/2 loaf of whole wheat
Italian bread: cut diagonally into 1/2 inch-thick
slices. Preheat the oven to 350F. Squeeze the softened
garlic from the skins into a saucepan, and add the
broth and wine. Heat to a simmer over medium-low heat
and cook for 15 minutes. While cooking, make the herb
toast. Bake the bread slices on a baking sheet until
crisp but not golden, 6 to 8 minutes. Rub the bread
with the cut sides of the garlic clove, then brush
generously with oil. Sprinkle on a thin layer of the
Parmesan cheese and chives. Bake until the cheese is
melted, another 5 minutes. Serve immediately with the
hot soup.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

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NOTES : Two stage process. First, roast/bake the
garlic. Second, use roasted garlic to flavor a broth.
Serve with herb toast. Make extra! Garlic paste can be
added to mashed potatoes, served with meats or
vegetables, or simply spread on slices of toasted
Italian bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356

Recipe By : Maggie Oster’s Herb Garden (1993:39)
NY: MacMillan

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Spaghetti Squash Tetrazzini

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium spaghetti squash (about 1 kg
1 garlic clove — crushed
1 medium onion — chopped
10 g parsley — chopped
pinch basil
pinch ground clove
400 ml chicken broth
1 chicken breast (whole)
50 g butter
10 g shallots or scallions — chopped
1 cup mushrooms“, ”50 g sliced
30 ml flour
200 ml whipping cream
10 ml dry vermouth
5 ml lemon juice
50 g grated parmesan cheese
hot sauce
ground pepper and salt — to taste

Squash:

1. Boil squash in large pot for 45 minutes until soft. Drain and let
cool. Preheat oven to 190 øC .

2. Divide squash in half and remove the seeds. Scrape the squash out into
a bowl.

Chicken:

1. Boil onion, garlic, clove, parsley, basil and chicken broth in a
skillet. Reduce heat and add chicken. Cook for 4 minutes each side.

2. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.

Mushrooms:

1. Saute shallots or scallions in 2 Tbsp of butter for 2 minutes.

2. Add mushrooms, continue cooking until soft.

Sauce:

1. Melt remaining butter in saucepan.

2. Add flour, and cook for two minutes stirring continuously.

3. Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt
(if desired) and pepper. Cook until thick (4 minutes). Combine everything
into a greased baking dish and top with parmesan cheese. Bake for 20
minutes until lightly browned

Author’s Notes:
This recipe, from Bert Greene’s Greene on Greens, is a fancy way to
serve up spaghetti squash.

Difficulty : moderate
Precision : approximate measurement OK.

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Eileen

Fried Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pkg. Ramen noodles (any flavor)
1 C. shredded carrots
1 C. shredded cabbage
1 Medium white onion — sliced
4 eggs
scallion
2 Tbsp. margarine
salt and pepper to taste

Put 2 tablespoons margarine in skillet, scramble the
eggs, add shredded carrots, cabbage, onion and scallion. Open
2 packages of Ramen noodles seasoning packages and mix with the
vegetables; let cook for 10 minutes. Leave in skillet. Boil
the 4 packages of noodles, following the directions on package.
Take 5 minutes off cooking time. Drain! Mix noodles in the
vegetable mixture, add 1 more package of noodle seasoning and
mix thoroughly. Serves 6.

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Tortured Tomatoes With Bird Dropping Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Ripe tomatoes
2 tablespoons Crumbled blue cheese
Roquefort dressing
—–TOOLS—–
Serrated knife
Ziploc bag
Plate
4 Salad bowls
Spoon

Wash the tomatoes in cold water and with an adults help, cut into half inch
slices.

Place slices in plastic bag. Squeeze out any extra air and close the bag
tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and
gently pound the tomato slices until they look tortured.

Divide the tortured tomatoes among the four bowls and sprinkle with a half
tablespoon of crumbled cheese.
Then, holding a spoon at least 12″ from the salad bowl (to approximate the
altitude of a low flying bird), dribble a glob of dressing onto each one.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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