Turkey Tortilla Soup

Recipe By : Zorba Paster On Your Health (#40-96) http://www.wpr.org
Serving Size : 4 Preparation Time :0:00
Categories : Zorba Paster

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz. Turkey breast –cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) –drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels –thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt Pepper
Baked tortilla chips

In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.

Serve with chips (borken in large pieces) sprinkled liberally over soup.

Nutritional Analysis
Calories 17% ( 333 cal) Vitamin D 0% ( 0 IU )
Protein 78% ( 40 g ) Thiamine 12% (0.17 mg )
Carbohydrate 7% ( 26 g ) Riboflavin 21% (0.36 mg )
Total Fat 11% ( 8.6 g ) Niacin 75% ( 15 mg )
Saturated Fat 7% (1.86 g ) Vitamin B6 38% (0.76 mg )
Mono-Unsaturated 18% ( 4.4 g ) Folate 13% ( 53 mcg)
Poly-Unsaturated 6% ( 1.6 g ) Sodium 100% (2204 mg )
Cholesterol 28% ( 56 mg ) Calcium 9% ( 86 mg )
Dietary Fiber 15% ( 4.3 g ) Magnesium 16% ( 65 mg )
Caffeine 0% ( 0 mg ) Potassium 71% (1337 mg )
Vitamin A 10% ( 103 RE ) Iron 22% ( 3.9 mg )
Vitamin C 51% (30.6 mg ) Zinc 15% ( 2.3 mg )

Calories from: Protein: 47%; Carbohydrate: 31%; Fat: 23%.

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Title: Barley Basics
Categories: Information
Yield: 1

Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.

+—————————————————————-+
| MEDIUM BARLEY WATER SALT (optional) YIELD |
|—————————————————————-+
| 1/4 cup 1 cup 1/8 tsp. 1 cup |
| 1/2 cup 2 cups 1/4 tsp. 2 cups |
| 3/4 cup 3 cups 1/2 tsp. 3 cups |
| 1 cup 4 cups 1/2 tsp. 4 cups |
+—————————————————————-+

+—————————————————————-+
| QUICK BARLEY WATER SALT (optional) YIELD |
+—————————————————————-+
| 1/3 cup 2/3 cups 1/8 tsp. 1 cup |
| 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups |
| 1 cup 2 cups 1/2 tsp. 3 cups |
| 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups |
+—————————————————————-+

COOKING DIRECTIONS
==================
Boil water. Stir in barley and salt, if desired. Cover; reduce heat.
Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.

HELPFUL HINTS
* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.

* For a new twist —
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stir-fried vegetables

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Chow Mein Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Beef, lean ground

3/4 c Celery; chopped

3/4 c Onion; chopped

1 1/4 c Water, boiling

1/2 c Rice, uncooked

1/2 ts Salt

10 1/2 oz Soup, chicken with rice

4 oz Mushrooms

1 tb Sugar, brown

2 ts Soy sauce

1 ts Margarine or butter

1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown,

then drain. Pour water on rice and add salt in greased 2 qt. casserole.

Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover

and cook in 350øF oven for 30 minutes; stir. Cook uncovered for 30 minutes

longer. Stir in noodles, serve immediately. Note: Water chestnuts and/or

bamboo shoots may be added if desired.

– – – – – – – – – – – – – – – – – –

MONKFISH WITH GINGER SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Julienned vegetable (i.e.
-cucumber, onions, carrot or
Celery)
Vegetable oil
Salt and pepper
1 lb Monkfish
Flour
1/4 c Butter
3/4 c White wine, approximately
Fish Stock (see below)
3/4 c Heavy cream, about
3 1/2 tb Peeled, sliced ginger, set
-aside in a bowl of water
—–FISH STOCK—–
3 1/2 tb Butter
2 lb White fish bones
2 md Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 Bay leaf
White pepper
pn Thyme

This one comes from the Japanese consulate, but is
obviously not a traditional Japanese dish. It uses
cream, butter, thyme and white pepper++not traditional
Japanese ingredients.

From Hisashi Vakada, Japanese Consulate.

Saute the vegetables in a small amount of oil. Season
with salt and pepper. Set aside.

Cut the monkfish into 4 pieces, one for each person.
Season fish with salt and pepper; dip into a little
flour and shake lightly. Put the butter in a baking
pan, add the fish, and bake in a 350F oven for about
10 minutes. Set aside and keep warm.

Combine wine and fish stock in a saucepan. Place over
medium-high heat and reduce until only a small amount
of liquid remains in the bottom of the pan, turn off
the heat. Add heavy cream. Cook over low heat for 3
to 5 minutes. Add vegetables. Drain ginger and add
to sauce. Adjust seasoning with salt and pepper.
Pour sauce over fish before serving.

Serves 4.

FISH STOCK:

Melt the butter in a stockpot; add fish bones and
saute. Be careful bones don’t stick or burn. Add
onion slices and white wine. Turn heat to high.
Reduce liquid by half, skimming the top to remove
residue.

Turn the heat to low. Add water and herbs. Simmer
for 2 to 3 minutes. Strain and reserve the stock.
Discard bones.

From the San Francisco Chronicle 6/15/88/

Posted by Stephen Ceideberg; November 12 1992.

– – – – – – – – – – – – – – – – – –

Title: Peach Sorbet
Categories: Fruit, Desserts, Frozen
Yield: 7 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/sliced
– sliced = 2 lb
2 1/4 c Sugar
2/3 c Orange juice
1/3 c Bottled lemon juice

In food processor, puree peaches. In large pan,
combine sugar, orange juice and lemon juice. Over
medium heat, cook and stir until sugar dissolves;
remove from heat. Stir in puree. Pour into 13 X 9″
baking pan; freeze until firm. In food processor,
blend half of the frozen peach mixture until fluffy, 1
minute. Repeat with remaining peach mixture. Spoon
mixture into half-pint decorated jelly jars, leaving
1/2″ headspace at top. Wipe jar top and threads claen.
Place lids on jars; screw bands on firmly. Freeze
until firm. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: Squid with Sichuan Pepper Corn Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM—————-SQUID WITH SICHUAN PEPPER CO———————
450 g Squid (approx. 3 pieces)
2 c Stock (or water)

MMMMM———————-PEPPERCORN SAUCE—————————
1 ts Red pepper powder
1 ts Brown pepper powder
1 ts Sesame oil
1/2 ts Dark soy sauce
1/2 ts Light soy sauce
1/2 ts Red pepper oil
1/2 ts Sugar
To prepare and cook

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and
flatten out. Make diagonal criss-cross incisions, then cut into 12
bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve
quickly, drain, mix with sauce mixture and spoon into serving dish.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: Bul Kogi (Korean barbecue)
Categories: Meats Main dish L.a. times
Servings: 4

5 lb Beef short ribs 2 ea Cloves garlic, crushed
1/4 c Sesame seed, toastd/crushd 1 c Grn onions, finely
chopped
1 t Pepper 1 t Sesame oil
2 c Soy sauce 1 c Sugar
1/4 c Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or
run under broiler, turning and basting often with marinade until meat is
tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

—————————————————————————–

Hearty Tomato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 clove garlic
1 onion — diced
1 stalk celery
1 carrot — diced
2 tablespoons whole wheat flour
1 1/2 cups cooked rice
28 ounces tomatoes
1 teaspoon oregano
1 teaspoon basil
3 cups milk — hot
1 tablespoon butter
salt — to taste
pepper — to taste

Saute garlic, onion, celery and carrot in the oil until tinder. Add the
flour and saute for 2 to 3 minutes. Add the tomatoes, rice and spices and
cook for 15 minutes. Add the milk and butter and serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 11g Fat (40% calories from fat); 7g Protein; 30g
Carbohydrate; 22mg Cholesterol; 192mg Sodium

Sour Cream Drops

Recipe By : Bradshaw BDGM08B
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine — softened
1 1/2 cups Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2 3/4 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
—–FROSTING—–
3 cups Confectioners’ sugar
1/3 cup Millk
1 teaspoon Vanilla
1/8 teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Mix margarine, sugar eggs. Stir in sour cream vanilla. soft dry
ingredients together stir in cream mixture. Cover. Chill at least 1
hour. Dropp by teaspoon 2″ apart on ungreased pan. Bake until delicately
brown. Touch lightly; no fingerprint when done. cookies are soft. Remove,
cool frost.
FROSTING: mix sugar milk. Stir in vanilla salt. Melt margarine
chocolate together. Add to sugar mixture stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells’ “The
Happy Cooker”

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Title: Stewed Cauliflower in Cream Sauce
Categories: Chinese, Seafood
Yield: 4 servings

2 c Cauliflower florets
1/2 c Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 ts Tientsin cabbage
Shrimp or crab meat (opt)
1 ts Salt
1 ts Sugar
2 tb Peanut oil
1/2 ts Peanut oil
Cornstarch paste

—————————SAUCE—————————
2/3 c Stock
1 ts Dry sherry
1/4 c Milk

Preparation: Wash cauliflower, and cut florets about
twice the size of straw mushrooms. Dice green onions
into 1/4″ pieces. Mix stock sherry.

Cooking: Heat first oil to medium hot. Add garlic
stir for about 30 seconds. Remove garlic before it
begins to brown. Turn heat high; add cauliflower.
Stir-fry for about 1 minute. Add onion, salt sugar;
stir- fry 30 seconds. Stir in Tientsin cabbage. If
desired, add shrimp or crab meat.

Immediately add stock sherry; bring sauce to boil,
mixing with cauliflower. Cover simmer 4 minutes.
Remove lid; thicken with cornstarch. Sauce should be
very heavy, so that when milk is added, it will thin
slightly, but still have body. Bring sauce back to
boil; slowly add milk while stirring. Add remaining
peanut oil for a final glaze. Serve.

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