Lentil Stew

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups Stews
Vegetarian Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried lentils — washed, picked over
2 quarts water
2 whole celery stalks — chopped
1 medium onion — chopped
2 whole carrots — chopped
1 clove garlic — minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.

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Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

Serving Ideas : Serve with a dollop of sour cream.

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.

Title: Pumpkin Spice Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Margarine
2 Egg whites; whipped
1 c Pumpkin
2 c Unbleached flour
1 c Granulated sugar
2 ts Baking powder
1/4 ts Salt
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine margarine, egg whites, and pumpkin. In another
mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg,
ginger, cloves. Mix wet ingredients with dry ingredients just until
moistened. Arrange by teaspoonfuls on cookie sheets, 1″ apart. Bake for
15 minutes or until firm to the touch.

—–

a.
1/4 cups minced green onions (or yellow onions)
3 Tb butter

Cook the onions slowly in the butter in a covered saucepan
for 5 to 10 mins., until tender and transluscent but not browned.

b.
3-4 packed cups fresh watercress leaves tender stems, washed dried
1/2 tsp salt

Stir in the watercress salt, cover, and cook slowly for about 5
mins. or until leaves are tender wilted.

c.
3 Tb flour

Sprinkle in flour and stir over moderate heat for 3 mins.

d.
5-1/2 cups boiling white stock (or canned chicken broth)

Off heat, beat in boiling stock. Simmer 5 mins., then purée
through a food blender. Return to saucepan. If not served immediately,
set aside uncovered. Reheat to simmer before proceeding.

e.
2 egg yolks
1/2 cup whipping cream
1-2 Tb softened butter

Blend yolks and cream in mixing bowl. Beat a cupful hot soup into
them by driblets. Gradually beat the rest of soup in thin stream.

Return soup to saucepan and stir over moderate heat for 1-2
mins. to poach yolks, but do not bring soup to simmer. Off heat, stir
in enrichment butter a Tb at a time.

f. watercress leaves dropped for 1/2 min. in boiling water, refreshed
in cold water, drained

Pour soup into tureen or individual bowls and decorate with
watercress leaves.

NOTES:

If you want to serve soup cold, omit final butter enrichment and chill.
If you want to use sorrel or spinach, follow the same steps, but
cut the leaves into thin slices (chiffonade) and do not purée the
soup.

PARSNIP, CHICKEN AND ORANGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions, peeled and choped
3 tb Olive oil
10 Cloves garlic, halved
8 Parsnips, either fresh or
— pre-roasted
1 3/4 l Chicken stock (3 pints)
1 t Salt
2 Oranges, juice
Black pepper, freshly
— grounded

Soften the onions in the oil in a heavy covered pan.
After 10 minutes add the garlic cloves, then the
peeled and sliced parsnips, reserving any which have
already been roasted to add later (*).

Cook all the vegetables together for 10 to 15 minutes
until they are soft, stirring them occasionally and
adding any pre-roasted parsnips a few minutes before
the end.

Strain the hot stock into the vegetable mixture, add
the salt and some freshly ground black pepper, simmer
for 15 to 20 minutes, then liquidize.

Taste for seasoning and add the juice of the freshly
squeezed orange.

(*) Parsnips give of their full sweetness only when
roasted and can taste overbearingly rank when cooked
in other ways.

From: Brigid Allen, The soup book, M Papermac 1993,
ISBN 0-333-58224-1

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Fettuccine and Chicken

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 tb Lime juice
1/8 t Crushed red pepper
4 boneless — skinless chicken
breast halves cut into 1/2″ strips
1 Garlic clove — minced
1/2 lb Fettuccini — uncooked
2 tb Butter or margarine
1 t Grated lime rind
10 oz RO*TEL Diced Tomatoes and Green Chilies
Parmesan cheese

In a gallon size food storage bag, combine first 3 ingredients. Add
chicken; seal and shake well. Refrigerate for 15 minutes. remove
chicken and discard marinade. Spray large skillet with PAM. Add
chicken and garlic; cook until chicken is nearly done. Add RO*TEL;
heat to a boil. Reduce heat and simmer 10 minutes, or until chicken
is done.

Meanwhile, cook fettuccini according to package directions; drain. Add
butter and lime rind; toss well and keep warm. Arrange fettuccini on
platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan
cheese, if desired.

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Per serving: 187 Calories; 19g Fat (87% calories from fat); 0g Protein; 6=
g Carbohydrate; 15mg Cholesterol; 59mg Sodium

Vegetable – Burger Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound ground beef
1 can (1 lb.) (2 c.) stewed tomatoes
1 can (8 oz.) (1 c.) tomato sauce
2 cups water
1 package (10 oz.) frozen mixed vegetables
1/2 envelope dry onion soup mix
1 teaspoon sugar

In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off exc
ess fat. Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup
mix and sugar. Bring to boiling. Reduce heat, cover and simmer 20 minutes. M
akes 6 to 8 servings.

busted by sooz

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TEA LEMON ICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pt Strong fragrant tea *
2 Lemons
8 oz Sugar
1/2 pt Water
1 Egg white
6 tb Carbonated water

*Note: Suggested teas are Lapsang Souchong or Earl
Grey.

In a Welsh household the kettle sits permanently on
the hob ready to refill the teapot. This delicious
ice makes a refreshing change in summer. Or serve as a
dessert with Welsh cakes or with a plate of buttered
Bara Brith. Makes approximately 2 pints.

Strain the tea and leave to cool. Peel the lemons,
avoiding the bitter pith, and squeeze the juice.
Bring the sugar and water to boil with the lemon rind,
stirring to dissolve all the sugar. Leave it to cool.
Beat the egg white lightly with the carbonated water.
Mix all the ingredients thoroughly with a whisk.

Freeze the mixture – an ice-cream-maker is best. If
you use the ice-making compartment of the fridge, take
it out when frozen, beat it until it has doubled in
volume, and re-freeze it. Don’t serve the ice
rock-hard – transfer it to the fridge half an hour
before serving.

Source: Elisabeth Luard in “Country Living” (British),
April 1989. Typed for you by Karen Mintzias

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Title: Sauce A La Maitre D`Hotel
Categories: Wildgame, Sauces
Yield: 1 servings

1 T Butter
1 pt Consumme, hot
1 T Flour
1/2 ea Lemon, juice of
1 ea Egg yolk, well beaten
1 T Parsley, chopped

Blend flour and butter in sauce pan and then add other ingredients
except egg. Let cook 15 minutes; remove from fire, cool slightly, and
stir in egg. Serve with baked Sheepshead. Also for: Recommended for
Pompano and Spanish Mackerel Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

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

4 Rice cakes
1/3 c Pizza sauce
1/4 c Sliced ripe olives
1/4 c Diced green pepper
1/4 c Sliced mushrooms
1/3 c Shredded mozzarella cheese

Place rice cakes on baking sheet. Spread pizza sauce evenly on rice cake;
top with remaining ingredients. Bake at 400 degrees 10 minutes. Serve
immediately.

Each serving provides:
* 86 calories
* 4.1 grams protein
* 3.2 grams fat
* 9.5 grams carbohydrate
* 249 milligrams sodium
* 5 milligrams cholesterol

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

—–

Title: Vegetable Broth
Categories: Soups, Vegetables
Yield: 2 quarts

2 Unpeeled carrots, sliced
2 Leeks, both white and green
-parts, washed and sliced
1 Green from the fennel bulb,
-or the bulb itself, sliced
2 Turnips, peeled and sliced
1 lg Onion, sliced
3 Unpeeled garlic cloves, cut
-in half
1 bn Parsley
4 Fresh thyme sprigs
-OR
1 t Dried thyme
1 Bay leaf
1 c Mushroom stems
1 tb Black peppercorns
1 c Dry white wine

Combine all ingredients except peppercorns and wine in a 4-quart pot.
Pour over just enough water to cover and heat on high heat until
liquid comes to a boil. Turn heat down, cover pot and keep broth at a
slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white
wine and simmer for 10 minutes more. Strain through a medium-mesh
strainer into a clean pot or heat-resistant plastic container. Let
broth cool, uncovered, for an hour before putting it in the
refrigerator.

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