Title: BORSHT – CABBAGE/BEET SOUP
Categories: Soups, Jewish, Ethnic
Yield: 8 servings

1 Med Cabbage
3 c Garlic
Beet; bunch
Carrot; few
1 Lg Onion
Celery
3 lb Bone; meat/marrow bones
Lemon; (fresh, frozen juice

This is a hearty sweet and sour meat sup that can be used as a main
dish soup. Bubbies measurements were never exact. You need to
taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of
tomato, cover with water and bring to a boil. In the meantime, get
your veggies ready. Slice beets and carrots, others go in whole. When
stock boils, skim off top. Put in beets, carrots, garlic, and other
veggies. Turn heat down to a simmer and keep lid on askew. After
about an hour, put in garlic and sugar. I have used Sweet and Low.
Amounts are a matter of preference. It should have a rich, sweet and
sour taste. I break up the meat and stir it back into the soup before
serving.

MMMMM

Title: Easy Peanut Butter Cookies
Categories: Cookies, Ceideburg 2
Yield: 1 servings

14 oz Can Eagle Brand Sweetened
-Condensed Milk (NOT
-evaporated milk)
3/4 c To 1 cup peanut butter
1 Egg
1 ts Vanilla extract
2 c Biscuit baking mix
g Sugar

Preheat oven to 350F. In large mixer bowl; beat sweetened condensed
milk, peanut butter, egg and vanilla until smooth. Add biscuit mix;
mix well. Chill for at least 1 hour. Shape into 1-inch balls. Roll
in sugar. Place 2 inches apart on an ungreased baking sheets.
Flatten with fork. Bake for 6 to 8 minutes or until lightly browned
(do not over bake). Cool. Store tightly covered at room temperature.

Makes about 5 dozen.

Borden Recipes S.F. Chronicle 10/11/92

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta Pasta Sauces Low Cholesterol
Sauces Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 large onion — chopped
3 cloves garlic — minced
28 ounces canned tomatoes — undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled — cut into 3/4″ cubes
2 cups sliced mushrooms
2 teaspoons fresh basil — finely chopped
2 teaspoons fresh oregano — finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper — to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5
minutes, stirring several times.

– – – – – – – – – – – – – – – – – –

NOTES : This sauce actually tastes best when made ahead. Serve it with
spaghetti; see step 5 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0

Mild Fish Chowder

Recipe By : Eaters Choice/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth — 10 3/4 oz
2 cans water
3 cups potatoes — cubed
2 tablespoons rice
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish fillets — mild/white

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-four mixture to soup.
Simmer soup until potatoes are fully cooked (about 20 minutes).
Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 5g Fat (14% calories from fat); 16g Protein; 48g Car
bohydrate; 16mg Cholesterol; 272mg Sodium

NOTES : Makes 7 one cup servings

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CHOW MEIN CANDY CLUSTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies Appetizers
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts

Melt butterscotch bits in top of double boiler.
Remove from heat and immediatesly stir in chow mein
noodles until all are coated then quickly stir in
peanuts. Drop on wax paper with tablespoon. Let cool
until firm. Makes about 2 dozen.
VARIATION:
Substitute 2 cups Rice Krispies for chow mein noodles
for Clusters Royale. A lighter and less bludgeoning
snack.

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Title: “Homemade” Potato Soup
Categories: Crockpot, Soups, Tried
Yield: 1 servings

6 Potatoes; pared, cut in
-bite size pieces
2 Leeks; washed, pared, cut in
-bite size pieces
2 Onions; chopped
1 Carrot; pared, sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 ts Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

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Title: SEMISWEET CHOCOLATE GANACHE
Categories: Chocolate
Yield: 1 servings

1 c Heavy cream
2 tb Unsalted butter
2 tb Granulated sugar
12 oz Semisweet chocolate, broken
-into 1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over
medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture
to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling
cream over the chocolate and allow to stand for 5 minutes. Stir until
smooth. Allow to cool to room temperature.

“Death By Chocolate” Kenan Books, Inc 15 West 26th Street New York By
Marcel Desaulniers From Rizzoli International Publication, Inc. Posted by
Ken Strei

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Title: Hamburger Chowder
Categories: meats, spreads
Yield: 4 servings

3/4 lb hamburger
1 cn (14-1/2 oz) diced tomatoes
1/2 lg onion, chopped
3 md potatoes, sliced
3 tb flour (heaping)
2 tb chili powder
1 salt and pepper to taste
1 green bell pepper, chopped
-(optiona
3 garlic cloves, minced
-(optional)

In a pressure cooker, saute hamburger, then add tomatoes, onion, garlic,
(bell pepper and garlic if desired) salt and pepper. Mix thoroughly. Cover
securely and cook on “High” until steam is created, then place weight on
cover stem. When weight begins to rock, turn down to “Medium” to allow
weight to rock gently and cook for 10 minutes. Cool pot by passing cold
water over cover and remove weight carefully. Open cover carefully after
steam has been totally vented. Created paste from chili powder and flour.
Heat on “Medium” uncovered and serve.

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Bill Clinton’s Chicken Enchiladas

Recipe By : Celebrity Chef’s by Ruby Jean Caldwell
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Mexican
Cheese Tomatoes
Main Dishes Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cooking oil
1/2 teaspoon Oregano
2 cans Green chilis
3 cups Chicken;shredded — cooked
1 can Tomatoes — 28
2 cups Cheddar cheddar — grated
2 cups Onion — chopped
1/3 cup Cooking oil
2 teaspoons -salt
15 Tortillas — corn
1 Garlic clove — minced
2 cups Sour cream

Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then
saute with minced garlic in oil. Drain and break up tomatoes.
Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
skillet and set aside.
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup
oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam
side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
Bake at 250F degrees until heated through about 20 minutes.
SOURCE: _Celebrity Chefs_by Ruby Jeanne Caldwell, P.O.Box 583 Salem, VA,
1992. via the National Enquirer.

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Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables, Formatted
Yield: 8 servings

1 ea Garlic cloves; minced
1 ea Onions; chopped
1 ea Leek; sliced, white only
1 ea Pepper, red; chopped
1 ea Zucchini; sliced
8 oz Mushrooms; sliced
1 pk Spinach, chopped, frozen
1 cn Tomatoes, stewed (14oz)
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 ea Bay leaves
Pepper, cayenne; to taste
4 oz Cheese, blue; crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients except
blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes.
Add about 1 tb of crumbled blue cheese to each serving. Choice of
vegetables can vary, depending on availability and personal preferences.

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