PARSNIP CHOWDER WITH SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
1 lb Butternut squash or sweet
-potatoes
4 Strips bacon
1 md Onion, finely chopped
2 Stalks celery, finely
-chopped
3 tb Flour
5 c Chicken stock
Bouquet garni of bay leaf,
-thyme and parsley
1 Cinnamon stick
1 c Heavy cream
Salt
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
3 tb Chopped fresh chives

“Chowder originated as fish stew. But in areas where
seafood was unavailable, resourceful Americans used
vegetables. This recipe comes from….Rich Spencer, a
chef in the Mount Washington Valley.”

Peel the parsnips and squash (or sweet potatoes) and
cut each into 1/4 inch dice. Cut the bacon into
1/4-inch strips and render it in a large saucepan.
When the bacon pieces are lightly browned, transfer
with a slotted spoon to paper towels to dry. Discard
all but 3 tablespoons af the rendered fat.

Add the onion and celery to the pan and cook over
medium heat for 3 to 4 minutes, until soft but not
browned. Stir in the flour and cook for 1 minute to
make a roux. Whisk in the chicken stock and bring to a
boil: the mixture will thicken slightly.

Add the bouquet garni, cinnamon stick, parsnips and
squash. Simmer the chowder for 6 to 8 minutes, or
until the vegetables are tender but not soft. Stir in
the cream, salt, pepper, cayenne and nutmeg. Just
before serving, remove the bouquet garni and cinnamon
stick. Ladle the chowder into bowls and sprinkle each
with chopped chives and nutmeg.

Serves 6 to 8.

[Steven Raichlin; The Baltimore Sun, Sept 22, 1991]

Posted by Fred Peters.

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Title: HOT AND SOUR SOUP 1
Categories: Soups, Chinese, Chicken
Yield: 8 servings

4 ea Chicken breasts, skind,boned
1 tb Salad oil
3/4 ts Ground white pepper
1/4 lb Snow peas
8 oz Can bamboo shoots, drained
1 lb Firm tofu, cut bite size
2 ea Eggs
4 tb Soy sauce
6 c Water
3 tb White wine vinegar
1 ea Red pepper, thin strips
2 ea Chicken bouillon cubes
1/3 c Cornstarch
1 ea Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender –
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

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Title: Pizza Cups
Categories: Appetizers, Meats, Cheese/eggs
Yield: 12 Servings

3/4 lb Ground beef
6 oz Can tomato paste
1 tb Onion, minced
1/2 ts Salt
10 oz Can refrigerated biscuits
3/4 c Shredded Mozzarella cheese

Brown and drain beef. Stir in tomato paste, onion, salt; mixture will
be
thick. Cook over low heat 5 minutes, stirring frequently. Place
biscuits in
baking cups in muffin tins, pressing to cover bottom and sides. Spoon
about
1/4 cup meat mixture on biscuits and sprinkle with cheese.
Bake in 400 degree oven for 12 minutes or until golden brown.

From – the Saginaw News Cookbook Formatted by Beverly Wilcox

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1 teaspoon unsalted butter, melted
2 cups heavy cream
1 cup granulated sugar
1 cup light corn syrup
6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 teaspoon pure vanilla extract
2 cups toasted walnut pieces
measuring cup, measuring spoons, small nonstick pan, cook’s knife, cutting
board, 10″ by 15″ baking sheet with sides, aluminum foil, pastry brush,
3 quart sauce pan, whisk, rubber spatula, serrated slicer.
Line a backing sheet with aluminum foil. Lightly coat the foil with the
melted butter and set aside.

Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan
over medium heat. When hot, stir to dissolve the sugar and chocolate. Bring
mixture to a boil (about 20 minutes), than adjust heat to low and simmer slowly
for 40 minutes, stirring frequently, until quite thick. Remove from the heat.
Add the vanilla extract and stir to combine. Add the chopped walnuts and stir
with a rubber spatula to combine. Pour the mixture onto the aluminum foil-
lined baking sheet, using a rubber spatula to spread the mixture to the edges.
Allow the mixture to stand at room temperature for 15 minutes, then
refrigerate for 2 hours before cutting.

Turn caramel out onto a cutting board. Use a serrated slicer to make 9 cuts
across the width of the sheet of caramel at 1 1/2 inch intervals. Then make
4 cuts across the length of the sheet at 2 inch intervals. Individually wrap
each caramel in plastic wrap or aluminum foil, and store in the refrigerator
until ready to devour.

HEARTY ROASTED VEGETABLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Onions
1 lb Rutabagas
1 lb Potatoes
1 lb Carrots
1 lb Parsnips
1 c Vegetable oil
1/3 c Lemon pepper
2 tb Salt, or to taste

Peel and cut onions in large wedges. Peel and cut
rutabagas into thumb-size chunks. Scrub and cut
potatoes into thumb-size chunks. Peel and cut both
carrots and parsnips into 1/2"-thick diagonal chunks.

In a large bowl toss cut veggies with lemon pepper and
salt. If you’re using a lemon pepper blend with the
salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to
line the baking sheets with parchment paper.

Roast at 425 degrees for 35 to 50 minutes, till golden
brown and tender. Serve hot.

Rutabagas are members of the turnip family and are
frequently referred to as yellow turnips. Parsnips
are sometimes referred to as white carrots, but they
are not carrots. Both are vegetables commonly found
in American markets in the fall. You can use this
method with most any firm vegetable that normally
takes a few minutes to boil/steam cook: green beans
work very well here, as do various other root
vegetables.

Source Unknown

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A 4 20 Meat Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Australian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
8 oz Flour
1/2 tsp Salt
1/4 pt Water
2 oz Beef drippings
—–TOP—–
12 oz Puff pastry
Beaten egg for glaze
—–FILLING—–
1 lb Minced beef
1 “cube” beef stock
1 tsp Salt
Pepper to taste
1/2 pt Water
1 pinch Nutmeg
3 tbsp Flour
Brown food coloring

Mix all base ingredients thoroughly. Roll out to about 1/8″
thickness.

Roll out puff pastry to 1/4″ thickness.

Saute the beef. Dissolve the stock cube in the water, add to
beef. Season to t aste. Sprinkle with flour and cook till flour is
browned and incorporated well.
Adjust seasoning and coloring to taste.

Make pies by putting scoops of about 1/4 cup on the base crust. Egg
glaze arou nd the filling and top with the puff pastry, using the egg
glaze as a “glue” (tr y not to leave large air pockets). Cut around
the filling, creating individual pies. Brush the top with more egg
glaze for color and bake at 350 degrees till puffed and browned.

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Tropical Fruit Dip

Recipe By : Betty Crocker Holiday Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c low-fat or regular sour cream
1/4 c orange marmalade
2 tbs peanuts finely chopped
1 tbs flaked coconut toasted
5 c assorted fruit (pineapple, pears, oranges, strawberries, starfruit) cut
into bite size pieces

Mix all ingredients except fruit. Cover and refrigerate at least 2 hours to
blend flavors. Sprinkle with additional coconut if desired. Serve with
fruit.

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Patti, I hope these help.

Betsy Burtis
Derry, NH

Title: Turtle and Ham Soup
Categories: Wildgame, Soups
Yield: 1 servings

2 lb Turtle meat
2 tb Flour
1 ea Ham, small piece
1 ea Lemon, piece
1 x Onion, chopped
1 x Cloves
1 x Garlic
1 x Bay leaf
1 x Thyme
1 x Parsley
1 x Salt pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them
aside. Boil turtle meat 15 minutes. Remove from heat and save the
stock. Chop up the meat. Brown onions in lard or vegetable oil; add
turtle meat and brown well. Then add ham and seasonings, stirring
constantly. Add stock and 2-1/2 to 3 quarts water with salt and
various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently. Types of turtle:
Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for:
Substitute Alligator meat for turtle. Recipe date: 11/30/87

MMMMM

Title: VIENNA CHRISTMAS STOLLEN
Categories: Breads
Yield: 2 servings

1 1/2 c Milk;scald/cool to lukewarm
3 1/2 Yeast;dry/envelopes
3/4 c Water; lukewarm
3 c Flour; sifted
1/2 c Eggs; yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter; softened
Flour; 10-11 c. as needed
5 c Sultanas; (currants)
1 1/2 c Almonds;chopped or slivered
1 c Citron; chopped
1/2 Lemon; rind only/grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over
the sponge. Add the egg yolks, sugar and salt and beat until the
ingredients are well blended. Add 1 cup flour and beat well. Blend in the
butter. Add more flour gradually to make a smooth dough, or until 10 to 11
cups have been added. Some flours absorb more liquid than others. Knead in
the sultanas, almonds, and citron, along with the lemon rind which should
be mixed with the rum. Knead the dough until the fruits and nuts are
dispersed well through it and it is smooth. Dust the top lightly with flour
and let it rise in a warm place about 45 minutes. Punch it down and let
stand for 20 minutes. Divide the dough in half and knead the pieces until
smooth. Let them stand for 10 minutes longer. Place one ball of dough on a
lightly floured board, and with a rolling pin, press down the center of the
ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
make an elliptical shape 6 inches long and 3 1/2″ wide. The center rolled
part should be 1/8″ thick and 4 inches long. Both ends should remain
untouched, resembling rather thick lips. Place this rolled out piece of
dough on a buttered baking sheet and brush the center part with melted
butter. Fold one lip toward the other and on the top of it. Press the
fingertips down near and below the lips, pulling somewhat apart. Give a
pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the second piece of dough.
(Unless you have gone completely crazy by now! note: my comment, not
Gourmet’s). Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375
degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks.
Brush them with butter and cover with vanilla sugar. Recipe will be posted
under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet
Books, Inc., 1959 Barbara Day
:::GWHP32A

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Title: EASY PEANUT CLUSTERS
Categories: Candies, Holiday
Yield: 1 servings

6 oz Semisweet chocolate chips
-1 pk
1/2 c Peanut butter
1 c Peanuts; skinless

Melt chocolate chips and peanut butter over low heat. stir in peanuts. drop
by teaspoonfuls onto wax paper or cookie sheet. Refrigerate.

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