Title: Minestrini De Patate
Categories: Soups, Vegetables, Side dish
Yield: 1 servings

2 lb Potatoes — chopped
1 ea Onion — chopped
3 TB Butter
4 TB Vegetable oil
1/4 c Celery — chopped
1/2 c Parmesan cheese
2 c Milk
1 ts Salt
2 c Chicken broth — canned
3 TB Parsley

Boil potatoes in water to cover for 20 min. Drain and
mash. Saute onion in butter and oil. Add celery
carrots, cook 3 min. Add this to potatoes with
Parmesan, salt, milk, and chicken broth. Simmer,
stirring, for 3 min. Add parsley, and serve with
grated cheddar cheese.

Recipe By :

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WINTER VEGETABLE CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — diced
1 Celery rib — diced
6 Carrot — diced or sliced
1 sm Acorn squash — peeled
1 sm Butternut sguash — peeled
1 Bouquet garni
6 c Potato, red — diced
2 Sweet potato — peeled diced
4 Parsnip — peeled sliced
2 Bell pepper, red — diced
3 c Cream — approximately
Nutmeg, grated

In a large pot, simmer the first 6 ingredients
(including bouquet garni) in 1 quart of water until
the squash is almost tender. Add the next 4
ingredients and simmer until the potatoes are almost
tender. Add enough cream to achieve the desired
consistency. Heat through. Grate nutmeg over each
serving.

— COLUMBIA MAGAZINE;
Winter 1990
Posted by Fred Peters
Echonet RECIPE_CORNER
echo

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Title: Fruit Sauce Freezing Tip
Categories: Desserts, Sauces
Yield: 1 servings

For Desserts

If you use small amounts of a fruit sauce at a time, freeze the sauce
in plastic ice cube trays. Once frozen, pop out, wrap them airtight
in plastic freezer bags put back in freezer. Individual serving of
fruit sauce will always be on hand.

MMMMM

Title: Pickled Baby Carrot with Mustard Seeds Honey Dill
Categories: Vegetables, Relishes
Yield: 1 batch

2/3 c White wine vinegar
1/2 c Honey
2 tb Whole mustard seeds
1 ts Salt
2 lb Peeled baby carrots
2 tb Minced fresh dill; OR…
2 ts -Dried dill

Blend together first 4 ingredients completely. Cook carrots in
boiling salted water until just crisp-tender, about 5 minutes. Drain
well. Toss carrots with dressing. Cool to room temperature. Cover
and chill overnight. (Can be made 3 days ahead.)

Serve carrots at room temperature, mixed with dill.

Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
Karen Mintzias

MMMMM

Tomato-Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tomato — cut into about 18
Pieces (cut in half — then
Each half in thirds
Sideways and lengthwise)
1 Cucumber — peeled and thinly
Sliced
1/3 large Onion — thinly sliced
3 tablespoons Vinegar
3 tablespoons Sugar
3 tablespoons Water
Salt and pepper

Contributed to the echo by: Ellen Cleary The weather here is feeling like
spring and inspired me to make this salad. I know it’s simple, but I LOVE
simple food and there seem to be lots of beginning cooks on the echo now.
TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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Boston Chowder

Recipe By : Old Cookbook ??
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
2 Tablespoons butter – or margarine
1 medium onion — chopped
2 Tablespoons all-purpose flour
3 cups water
3 large potatoes — peeled, diced
1 medium carrot — grated
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
1/4 teaspoon dried savory
1 pinch dried thyme
2 cups whole milk
1 pound fish fillets — cut in bite size
— pieces
3/4 cup baby clams — canned, drained

Directions;
In large heavy saucepan, melt butter over medium heat. Cook onion until
softened, about 3 minutes. Stir in flour to coat onion. Cook,
stirring,
for 1 minute without browning, Stir in water, potatoes, carrot, salt,
pepper, savory and thyme. Bring to boil cover and reduce heat to simmer
until vegetables are tender, about 15 minutes. Pour in milk; return
just
to a gentle boil. Immediately remove from heat. Add clams. Cover and
let stand 5 minutes. Taste and adjust seasoning.

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NOTES : Make 4 main course servings.

Title: Beef And Tequila Stew
Categories: Stews Vegetables Meats Mexican
Servings: 6

2 lb Meat; * 1/4 c Unbleached Flour
1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium
2 ea Bacon; Slices, Cut Up 1/4 c Carrot; Chopped
1/4 c Celery; Chopped 1/4 c Tequila
3/4 c Tomato Juice 2 T Cilantro; Fresh, Snipped
1 1/2 t Salt 15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium 2 ea Cloves Garlic;Finely
Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
————————————————————————–
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to boiling;
reduce heat. Cover and simmer until beef is tender, about 1 hour.

—————————————————————————–

RASPBERRIES WITH PEACH PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Peaches — peeled pits
-removed
2 tb Raspberry vinegar — up to 3 tb
2 tb Sugar, powdered — or to taste
2 c Raspberries, fresh
1/2 c Creme fraiche — up to 3/4

“To peel peaches, bring a medium saucepan of water to
a boil. Drop 1 peach at a time gently into the boiling
water, leave it for 5 seconds, and retrieve it by
piercing the flesh with a fork. With a paring knife,
slit the skin, which will then slip off easily.” “This
puree can be made several hours ahead but should be
stirred before spooning onto the plates. The raspberry
vinegar holds the color of the peaches, add a subtle
tang, and heightens the flavor of the raspberries.
Pears may be substituted for the peaches and can
simply be peeled without first being dipped into
boiling water.” Puree the peaches in a food processor
or a food mill fitted with the finest disk. (There
should be about 1 cup puree.) Add the raspberry
vinegar and enough of the powdered sugar to balance
the taste. Refrigerate until serving time.
Divide the puree among 4 dessert plates, spooning it
into a semicircle. Nestle a quarter of the raspberries
beside each serving of puree and pass the creme
fraiche separately.

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CHILLED PEA POD SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions — thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon — minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt
butter in heavy large saucepan over medium heat. Saute
pods and onions until onions are tender, about 5
minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in
romaine and simmer 5 minutes. Puree soup as finely as
possible in batches in processor using on/off turns,
about 5 minutes. Strain through fine sieve into bowl.
Stir in 1/2 cup creme fraiche. Season with salt,
pepper and sugar or lemon juice if desired. Cool to
room temperature. Cover and refrigerate until well
chilled, at least 4 hours. (Can be prepared 1 day
ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and
fresh tarragon sprig. Garnish with fresh peas if
desired.

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CHICKEN CURRY #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Thai Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining ingredients
except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd’s Cookbook.

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