COCK-A-LEEKIE (CHICKEN LEEK SOUP)

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Chicken — fryer, cut up
1 Carrot — sliced
c Barley
2 ts -Salt
1 Bay leaf
4 c -Water
1 Celery —
2 ts Chicken bouillon
1/4 ts -Pepper
1 1/2 c Leeks — sliced with tops

Heat all ingredients except leeks to boiling in Dutch
oven. Reduce heat. Cover and simmer 30 minutes. Add
leeks. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces. Skim fat from both. Remove bay leaf.
Add chicken to broth. Heat until hot, about 5 minutes.

– – – – – – – – – – – – – – – – – –

Title: Tom Yam Kung (Shrimp Soup)
Categories: Thai
Yield: 4 servings

1 lb prawns, 25-30 count, shelled
: and deveined — (save
: shells)
3 cloves garlic — crushed
6 kafir leaves — * see note
6 TB lemon juice
6 TB Thai fish sauce
1 stalk fresh lemon grass —
: **see note
1 ts sugar
: ground Thai red chili pepper
: to taste
1/2 c straw mushrooms
1/4 c cilantro — coarsely
: chopped

1. Remove shells from prawns and rinse. Put shells
in a pot and add enough water to cover them. Cover
pot, bring mixture to boil and simmer for 15 minutes.
Strain. this is the broth which can be set aside. 2.
Combine garlic, kafir leaves, lemon juice, Thai fish
sauce, lemon grass, sugar and chili pepper. (Sauce
can be made several days in advance and stored in the
refrigerator.) 3. Bring soup stock to a boil, add
prawns, mushrooms, and basic sauce. Bring to boil
briefly until prawns cook. Garnish with cilantro.

Recipe By : Seattle Times

From: Rooby

WHOOPIE PIES

Recipe By : Linda.Magee@salata.com (Linda Magee)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–CAKE/COOKIE PART
1 3/4 cups ALL-PURPOSE FLOUR
1/2 cup COCOA POWDER (I use Dutch cocoa)
1 3/4 tsp BAKING SODA
1/8 tsp SALT
1/2 cup SHORTENING (I use butter-flavor Crisco)
1 cup GRANULATED SUGAR
1 1/2 tsp VANILLA
1 large EGG
1 cup BUTTERMILK
–CREME FILLING
6 TBS BUTTER or MARGARINE, softened
2 TBS SHORTENING (I use Butter-Flavor Crisco)
1 jar MARSHMALLOW CREME
2 tsp VANILLA
4 cups CONFECTIONERS’ SUGAR, sifted (icing sugar)

Preheat oven to 375-degrees.

Lightly grease 2 cookie sheets; set aside.

Sift together the flour, cocoa powder, baking soda and salt;
set aside.

In a large mixing bowl cream the shortening and sugar
together, until light and fluffy. Add the egg and vanilla and
beat. Add dry ingredients, alternately with the buttermilk;
starting and ending with the flour. Mix well.

Drop batter by tablespoonfuls (I made BIG cookies) onto
greased cookie sheets. Try to make the mounds as round as
possible, they’ll look better when they’re done. Whatever
shape you drop the dough, that’s the shape the cookie will be.
The dough isn’t real runny, but it’s not real firm either.
Space the cookies at LEAST 2 inches apart, they DO spread out
quite a bit. Make sure you make an even amount of cookies–it
takes 2 halves to make one Whoopie Pie.

Bake 8-10 minutes, or until cookies spring back when lightly
touched and they’re no longer shiny on top.

Leave the cookies on the cookie sheets for a few minutes,
they’ll fall apart if you remove them immediately. Cool
completely before filling

Cream the butter and shortening until light and fluffy. Beat
in the marshmallow creme. Add vanilla and beat well. Add the
confectioners’ sugar and beat until smooth.

Spread 1 TBS of the filling onto one half of the cookies. Top
with the other half. Of course, if you’ve made the cookies
bigger, you’ll need to put in more filling. I fill them as
full as I want.

These freeze well, but they have to be air-tight or they get
soggy. Carl likes ’em frozen! I’ve never tried it, but I’m
sure these would make great ice cream sandwiches. Just put a
slice of ice cream in between the cookies instead of the creme
filling. The original recipes called for more shortening in
the filling, it was waaaay too greasy. I like my filling
better. You really need a little shortening to smooth the
filling out–I’ve tried using totally butter or margarine, but
it’s not the same.

– – – – – – – – – – – – – – – – – –

PRESSURE COOKER SHIPS BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water 2 tsp. salt OR
1 c Water 1/2 C. sea water
1 Packet Dry Yeast or 1 Tbls.
-Dry Yeast
1 tb Honey or sugar
4 c Flour (2 C. can be whole
-wheat or other flour)

Some notes on using a pressure cooker for baking:
Method 1 – Uses the pressure cooker as the loaf pan.
Grease inside of cooker well and sprinkle interior
with cornmeal. If making sweet breads, omit the
cornmeal. Method 2 ~ Uses the pressure cooker as an
oven. YOU MUST REMOVE THE PRESSURE RELIEF PLUG AND
RUBBER SEAL. The high temperatures will damage them.

In all cases, a “flame tamer” should be used to
prevent scorching. Unless specified, water should be
lukewarm.

Ships Bread – Method 1

Combine water, yeast, and honey and let stand without
stirring. When yeast has dissolved (about 5 minutes),
stir and knead in flour. Let dough rise in warm place
until doubled in bulk. Punch down and turn into the
cooker. Allow to rise again until doubled. Bake over
medium flame for about 45 minutes. You can turn the
loaf over half way thru the baking to allow for more
even browning.

– – – – – – – – – – – – – – – – – –

VEGETABLE BURGER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
2 c Water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
Vegetables
1/4 c Dry onion soup mix
1 t Sugar

In large saucepan, brown ground beef. Drain off excess
fat. Stir in water, stewed tomatos, tomato sauce,
vegetables, onion soup mix and sugar. Bring to
boiling. Cook and simmer 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: Som Tam (Spicy Carrot Salad)
Categories: Salads, Thai, Vegetables, Ew
Yield: 6 servings

1 T Raw unsalted peanuts
1/4 c Fresh lime juice
2 T Nam pla (fish sauce)
1 t Light brown sugar
1 lg Clove garlic, peeled
2 Bird or other fresh hot
-chiles, seeded and finely
-chopped
1 t Dried shrimp powder (opt)
2 Ripe plum tomatoes, seeded
-and chopped
4 c Grated carrots
1 Head leaf lettuce, washed
-dried torn into approx
-2″ pieces
1/2 sm Head green cabbage, cut into
-thin wedges

Heat a small heavy skillet over medium-high heat. Add peanuts
and dry roast, stirring constantly, until golden, 2 to 3 minutes.
Remove from the skillet, cool slightly and chop. Combine lime
juice, nam pla and brown sugar, stirring to dissolve sugar.
Place the peanuts in a food processor fitted with a metal blade.
With the processor blade spinning, add garlic, chiles and dried
shrimp powder, if using. Add the lime-juice mixture and process
until smooth. Transfer the dressing to a bowl; add tomatoes and
a handful of the carrots. Use a large flat spoon to press and
mash the tomatoes and carrots into the dressing. Gradually add
the remaining carrots until the salad is fully blended. (The
salad can be prepared ahead to this point and stored, covered, in
the refrigerator for up to 1 day.) Line a platter with lettuce,
place cabbage wedges around the edge, mound the carrot salad in
the center and serve. 68 calories per serving: 2 g protein, 1 g
fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr ’95.

MMMMM

NUTTY MINCEMEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine, soft
2 lg Eggs, beaten
3/4 c Mincemeat, brandied
1/2 c Apple juice
1/4 c Walnuts, chopped

Preheat oven to 375 degrees F.

Sift dry ingredients together into a medium-size bowl;
make a “well” in the center. In separate bowl, cream
butter, add eggs, mincemeat and apple juice and beat
well; add to dry mixture, stirring just enough to
moisten. Gently stir in nuts. Spoon batter into
greased muffin pans, filling about 2/3 full.

Bake 15 to 20 minutes.

Makes 12 muffins.
Submitted By RHOMMEL On
MON, 27 NOV 1995 063507 ~0500

– – – – – – – – – – – – – – – – – –

Title: Cheese Filling for Danish Pastry
Categories: Breads
Yield: 12 servings

2 lb Baker’s or pot cheese
3 Eggs
4 oz Raisins (optional)
8 oz Sugar
1 tb Grated lemon zest

1. Rub the cheese through a sieve. 2. Using the paddle attachment,
cream the cheese and sugar until smooth. Add eggs and lemon zest and
mix in. 3. If desired, add in the raisins.

Yield: 3 lb.

MMMMM

Spaghetti in Curry Sauce

Recipe By : from the kitchen of Bruce Maxwell
Serving Size : 2 Preparation Time :0:00
Categories : Easy MC
WWW

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion
6 mushrooms
2 carrots
1 small potato
1 pepper
2 cloves garlic
1 cup milk
2 teaspoons flour
2 teaspoons curry powder — (2 to 3)
1/4 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pasta for 2

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep
from sticking. Stir occasionally. Cook potatoes in small amount of water,
stirring occasionally. Saute onions, mushrooms, peppers and garlic in small
amount of oil; when lightly browned, add 1/4 cup of potato water. Add
carrots and boil, stirring frequently. When carrots are soft, remove from
heat. Mix milk and flour in cup, then add to vegetables. Drain and add
potatoes when just soft. Add spices and cook on medium heat for 1-2 minutes.
Turn down the heat and let simmer until the pasta is ready. The sauce will
thicken as long as it cooks.
From Bruce Jill’s Favourite Family Recipes Serves 2-4.

– – – – – – – – – – – – – – – – – –

Red Pepper Aioli 10/10/96

Recipe By : COOKING RIGHT SHOW #CR9728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 Tablespoon garlic (or to taste) — chopped
2 Cups red bell peppers — roasted and chopped
2 Tablespoons Dijon-styled mustard
2/3 Cup olive oil — more as needed
Fresh lemon juice
Salt and freshly ground black pepper
Drops of Tabasco

In a food blender or food processor, combine the egg yolks, garlic, red
peppers and mustard. With motor running, slowly add the olive oil to form an
emulsion. The mixture should be thick but not stiff. Season with lemon
juice, salt, pepper and Tabasco Sauce to taste.
Cover and store refrigerated for up to 1 week.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –