SHARON’S MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 c Chopped onion
2 Garlic cloves, finely
-chopped
6 Bacon slices
1 c Chopped celery
1 c Chopped carrots
2 c Beef stock
1 c Tomato juice
1 (14oz) can kidney beans,
-drained
2 ts Basil
1/2 ts Oregano
1 c Barley
2 tb Chopped parsley

salt and pepper to taste

In a large saucepan, saute onions and garlic in
vegetable oil. In a small frying pan, cook bacon,
drain off fat and cut bacon into small pieces. (To
save a step, I cut the bacon into bite size chunks
first and then cook them in the same pot that the soup
is going to be in. Gives it a bit more flavour. Just
drain off excess fat.) To the saucepans,add bacon,
celery, carrots, beef stock and tomato juice; cook
until vegetables are just tender, about 10 minutes.
Add the rest of the ingredients and cook until barley
is tender, about 20-30 minutes. Serves 6-8.

Origin: Sharon Stevens Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

Title: Avocado Banana Spread
Categories: Diabetic, Spreads
Yield: 1 servings

1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
-(mash with fork) 1 tb Lemon juice

Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
Shared by: Shirley Goos

MMMMM

1 T sugar
1 C vinegar
1 t salt
1 T Worcestershire sauce
1 t dry Mustard
1 C salad oil
1 t paprika
1 clove garlic, grated
1 small onion,grated
1 can tomato soup
Combine ingredients in a quart jar; cover and shake. Tastes best after
refrigeration.

Title: Hot Dan’s Dressing
Categories: Dressings
Servings: 4

1/4 c Mustard; Prepared
2 tb Sugar
2 tb Vinegar
2 tb Half And Half; OR
2 tb Undiluted Evaporated Milk
1/4 ts Salt

Combine all the ingredients together and beat with a rotary beater until
light and fluffy. Serve on potato salad, cole slaw and use in deviled
eggs for a great treat.

Makes 1/4 Cup of Dressing.

—————————————————————————–

IPSWICH LEMON PIE (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Grated rind and juice
-of a lemon
2 oz Butter
4 Eggs beaten

Set oven to 400/F or Mark 6. Line a 7 inch flan dish
with the pastry. Put the lemon rind and juice, butter
and sugar into a saucepan and heat gently until the
sugar has completely dissolved, stirring as little as
possible. Allow the mixture to cool completely, then
strain the beaten eggs into it and stir gently until
combined. Pour the mixture into the pastry case, and
brush the edges of the pie with milk to glaze. Cook
for 10 minutes, then reduce the oven temperature to
350/F or Mark 4 for a further 15 to 20 minutes until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.

– – – – – – – – – – – – – – – – – –

Title: SPOTTED DICK
Categories: Puddings, British
Yield: 6 servings

8 oz Flour, self-rising
1 pn Salt
4 oz Margarine
2 oz Castor sugar (Superfine)
4 oz Sultanas; to 6 oz
6 T ;Water

Have ready a sheet of foil or a double thickness of grease proof paper
brushed with melted margarine.

Make the pudding crust: Sieve the flour and the salt. Rub in the
margarine. Add the sugar and sultanas. Mix in the water to make a
soft dough. Turn out onto a floured board and form into a roll. Wrap
loosely but securely in the grease proof paper or foil. Tie or seal
the ends. Place in the steamer and cover tightly. Steam for 1-1/2 to
2 hours. Serve with hot custard sauce or sprinkle with castor sugar.

Variation: At stage 3: Put the mixture in a medium-sized (1-1/2 pint)
pudding basin with a round of grease proof paper in the bottom and
brush all round inside with melted margarine. Smooth the top. Cover
with foil, or double grease proof paper brushed underneath with
melted margarine and steam for 1-1/2 to 2 hours. Serve with hot
Custard sauce or sprinkle with castor sugar.

Shared by Sylvia Mease (the Cookie Lady)
Fidonet COOKING echo

MMMMM

Title: HAMBURGER PATTIES
Categories: Main dish, Meats
Yield: 4 servings

1 lb Lean Hamburger
1 ea Small Onion, Chopped
1 ea Slice Bread, Cubed
2 tb Catsup
1/2 ts Salt
1 1/2 ts Prepared Mustard
1 ts Worcestershire Sauce
1 ts Prepared Horseradish

Mix all ingredients. Shape into 4 patties, about 3
1/2 inches in diameter. Place in square baking dish 8
x 8 x 2-inches. If desired, brush each patty with
additonal catsup. Cover loosely and microwave on high
(100%) 5 minutes; turn dish one-quarter turn.
Microwave until done, 2 to 3 minutes.

—–

Irish Potato Pie

Recipe By : Catherine S. Minot (Bill Roess’ Girlfriend)
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1/2 cup green onions — chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese — grated
3 cups cooked potatoes — peeled and diced
4 ounces ham — diced
1/2 cup green bell pepper — chopped
1/2 cup half and half

Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk
eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell
pepper and half and half. Stir to blend. Pour into prepared dish. Bake until
set, about 1 hour 20 minutes. Cut into wedges.

– – – – – – – – – – – – – – – – – –

CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
4 tb Diced shallots
Salt and pepper to taste
2 c Peeled, cubed potatoes
3/4 ga Chicken stock
4 c Broccoli, blanched
For the Garnish:
1/4 c Fresh Porcini mushrooms
1 t Finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 t Extra virgin olive oil
For the Ricotta Toasts:
4 Thin slices Tuscan bread
1 tb Ricotta Salata
Cracked black pepper to
Taste

Preparation of the Soup: In a heavy sauce pan, heat
the olive oil and add the diced shallots. Sweat and
season with salt and pepper over a medium flame. Once
shallots become translucent, add the cubed potatoes
and sweat for three minutes. Add the chicken stock.
Bring to a boil and simmer for 1 1/2 hours over medium
heat. Remove and puree with an upright blender. Add
the blanched broccoli to the puree while blending.
Season, strain through a fine strainer and ice
immediately. Serve ice cold. Preparation of the
Garnish: Slice the Porcini on a very sharp Japanese
mandoline and add chives, salt, pepper, and extra
virgin olive oil.

Preparation of the Ricotta Toasts: Dry toast the bread
until crispy and golden brown. Cool and spread ricotta
on the toast. Grind black pepper on top and serve with
marinated Porcini to finish. Yield: 1 gallon soup and
4 garnish

Recipe By : CHEF DU JOUR SHOW #DJ9332
For the Soup:

From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
Oct 1996 14:31:26 Pst

– – – – – – – – – – – – – – – – – –

—
Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tbs dried basil
1/4 tsp red/cayenne pepper
1 tbs cardamom
1 tsp cumin (I didn’t try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Heat up kidney beans then mash beans with their liquid. Mix spices and
tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add
onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The
tomato may be wrong for this dish since the contrast is great, YMMV.