HAM STEAK CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

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Chili a la Becker

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 milliliters Garlic — crushed
2 tablespoons Butter or Oil
1 medium Onion — minced
1 large Green Pepper — minced
3 Mushrooms — chopped
1/4 cup Celery — chopped (opt)
1 pound Pork, minced — with fat
1 teaspoon Chili Powder
2 Tomatoes (or 3) — peeled and
— chopped
2 cups Kidney Beans (canned)
— drained
1/2 cup Water
Salt

Rub heavy skillet with crushed clove of garlic.
Melt butter in skillet. Add onion and green pepper and cook for a few minutes
but do not brown. Add mushrooms and celery and cook without browning. Add pork
and cook until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes.
Makes 4 to 6 servings.

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Title: Glaze for Pistachio Whiskey Cake
Categories: Desserts, Glaze, Cakes
Yield: 1 cake iced

2 c Confectioners’ sugar
1 ts Vanilla
2 tb Butter; softened
3 tb To 4 tb milk or light cream
Coloured sprinkles for
-decoration (opt)

Beat together the sugar, vanilla, butter and milk to
make glaze. Pour over cake. Decorate with green amd
red sprinkles, if desired.

Nutritional info per serving: 63 cal: .1g pro, 13g
carb, 2g fat (21%)

Source: Joan F Mihalik, Wind Gap, Pa
Miami Herald, 2/8/98
formatted by Lisa Crawford, 4/22/96

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Title: Mango Ice Cream
Categories: Ice cream, Fruits
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 1 quart.

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CHILE OIL

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chile powder
1 tablespoon cumin
34 cups oil

Heat chile and cumin together in a saute pan until barely smoking.
Whisk in oil. Transfer to glass jar and let stand overnight for proper
separation.

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Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

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NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.

Title: Rhubarb Fool
Categories: Desserts, Low fat
Yield: 1 servings

1 lb Fresh rhubarb Juice and rind of one Orange Sugar to taste 1
Sachet gelatine Cream substitute of some Sort: yogurt, fromage frais,
Evaporated milk, Whatever

Stew the rhubarb with the orange rind/juice, sugar, and as little
water as you can get away with. Melt in the gelatine (if you are
vegetarian or vegan, use another gelling agent), and then put through
food processor to make puree. Add the cream substitute – I would use
fromage frais, but yogurt is fine, or you might like whisked
evaporated milk, if you like the taste. Then refrigerate until set.

If, like me, the mere thought of rhubarb sets your teeth on edge
(it’s one of the very few things I really can’t eat!), then use a
different fruit – gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers, if you can get
them, and dried apricots don’t need any help. I’ve not quoted
quantities for the sugar, because it depends on your taste. Converted
to MM by Donna Webster donna@webster.demon.co.uk

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Title: STRAWBERRY JAM SQUARES
Categories: Cookies, Christmas
Yield: 35 squares

1 c Butter
1 c Sugar
2 Egg yolks
2 c Unsifted flour
1 c Chopped walnuts
3/4 c Strawberry jam

1. In a medium bowl cream butter and sugar. Beat in
egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half. 2. Wrap 1/2 of
the dough in plastic and chill in the freezer. Pat the
remaining half into an ungreased 8x8x2 pan. Spread on
the jam. Take the remaining half and roll between 2
pieces on plastic wrap. Then place on the covered half
in the pan. 3. Bake at 325F for 55-60 minutes, or
until lightly browned. NOTE: This is VERY sweet and
VERY rich!!

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Title: Turkish Sea Bass
Categories: Diabetic, Low-fat/cal, Main dish, Fish
Yield: 4 sweet ones

4 Cloves garlic; minced 2 ts Fresh grnd. black pepper
1 c Pitted black olives 1/4 c Olive oil
-chopped 2 lb Sea bass fillets
1 ts Crumbled dried oregano -(4 to 6 ea)
1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-
2 tb Minced parsley – dry white wine
1 1/2 ts Salt

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey

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