Garlic Soup

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
Serving Size : 1 Preparation Time :0:00
Categories : Garlic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart chicken stock — preferably homemade
or half of stock and water
1 bay leaf
1 Pinch dried sage
1/2 Teaspoon dried thyme
1/2 Head garlic cloves — peeled
Salt
1 Ounce each of freshly grated Parmesan and Swiss
cheese
1 egg mixed with 1 egg yolk
1/4 cup good quality olive oil
Freshly ground black pepper
4 toasted bread croutons made of sliced — optional
French bread
1 tablespoon chopped parsley for garnish — (1 to 2)

Bring stock to a boil in a nonreactive saucepan (do not use aluminum which
will react with eggs which come into play later on).
Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare
simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic th
rough to liquid and season to taste with salt.
In a mixing bowl combine the cheese with egg and yolk, olive oil and
pepper to taste. Everything can be done in advance up to this point.
Just before serving, reheat the soup and drizzle a ladleful of hot soup
into the egg and oil mixture to temper the eggs. Pour this tempered mixture bac
k into the soup and whisk continuously over low
heat until the soup thickens slightly. Take care not to over heat or the
eggs will curdle.
Set a piece of French bread crouton in center of soup plate and ladle soup
over the top. Garnish with parsley.
Yield: 4 servings

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Title: PEACH CREPES
Categories: Breakfast, Fruits
Yield: 8 servings

MMMMM———————–FOR THE CREPES—————————-
1/2 c All-purpose flour
1 Egg, lg
3 tb Amaretto-flavored nondairy
-creamer
1/8 ts Ground nutmeg
1 ts Pure vanilla extract
Light vegetable oil cooking
Spray

MMMMM———————-FOR THE FILLING—————————
2 c Fresh orange juice
2 tb Orange liqueur
8 Peaches, peeled and thinly
-sliced
1 ts Honey
1 ts Ground cinnamon
1 ts Orange zest

Put the flour into a mixing bowl. Make a well in the center of the
flour and add the egg. While whisking, pour in the nondairy creamer
and then the skim milk. Continue to whisk until the batter is smooth
and free of lumps, then whisk in the nutmeg and vanilla. Cover the
batter and set it aside for 30 minutes. Prehead an 8-inch nonstick
crepe pan or a small, heavy nonstick frying pan for about 1 minute
over medium-high heat. Spray it twice with the vegetable oil. Spoon
just enough batter into the pan to form a thin layer over the bottom,
about 3 tablespoons, and tilt the pan to spread the batter evenly.
Cook the crepe for 1 to 2 minutes, just until the edge is firm and
begins to separate from the bottom. Flip the crepe with a spatula and
cook for 1 to 2 minutes more on the other side, until golden brown.
Remove the crepe to a sheet of waxed paper. Continue the process,
stacking the cooked crepes on the waxed paper, until 8 crepes have
been made. For the filling, combine the orange juice, liqueur,
peaches and honey in a medium frying pan. Cook for about 10 minutes,
until the liquid turns thick and syrupy. To assemble, lay a crepe on
an individual serving plate. Mound 1/3 cup of the peach slices on the
bottom half of each and flip the top half over. Spoon a tablespoon of
the peach syrup over each and dust with cinnamon and orange zest.

MMMMM

Marble Pound Cake

Recipe By : The Woman’s Day Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Cakes/Pies
Dessert Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 Cups All-purpose flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 Sticks Butter — room temperature
1 2/3 Cups Granulated sugar
5 Large Eggs
1 1/2 Teaspoons Almond extract
3 Ounces Semisweet chocolate chips (1/2 Cup) — melted
Confectioner’s sugar — optional

1. Heat the oven to 325F. Grease and lightly flour a 10-cup Bundt or
fluted tube pan.

2. In a small bowl, beat the butter with an electric mixer until
smooth.

3. In a large bowl, beat the butter with an electric mixer until
smooth. Add the sugar and beat until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition.
Beat in the almond extract.

5. With the mixer on low speed, beat in the flour mixture until
smooth.

6. Put about 1 1/2 cups of the batter into a small bowl. Stir in the
melted chocolate until well blended.

7. Alternately put large spoonfuls of white and chocolate batter
into the prepared pan. Swirl gently with a thin knife to marbleize
the batter slightly. Tap the pan on the countertop to remove any air
bubbles.

8. Bake for 1 hour and 20 minutes, or until a toothpick inserted near
the center of the cake comes out clean. Set the pan on a wire rack to
cool for 20 minutes. Invert the cake onto the rack and cool
completely. Just before serving, sift confectioner’s sugar over the
top.

SNAPPY STUFFED TOMATILLOS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Mexican Ethnic
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Tomatillos or cherry
-tomatoes (1-1/4 to 1-1/2
-inches in diameter)
2/3 c Shredded cheddar cheese
1/2 c Whole kernel corn
2 pk (3 ounce each) cream
-Cheese, softened
2 Green onions (with tops),
-sliced
1 t Ground red chilies
Ground red chilies

Tomatillos keep in the refrigerator as long as 2 or 3
weeks, so you. Cut thin slice from stem ends of
tomatillos. Remove pulp and seeds with melon baller or
spoon. Mix Cheddar cheese, corn, cream cheese, onions
and 1 teaspoon ground red chilies. Fill tomatillos
with cheese mixture. Sprinkle with ground red chilies.
Cover and refrigerate until serving time. Garnish with
cilantro and green onions if desired. 20 APPETIZERS;
55 CALORIES PER APPETIZER. With more people
discovering the zesty food of the Southwest every day,
tomatillos are becoming popular throughout the
country. These tangy fruits grow in papery husks that
are easily peeled away, revealing the bright green,
sticky skins.

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ONIONY TEMPEH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh
1/2 Onions — thinly sliced
1 t Butter
1 Garlic cloves, crushed
1 Chili peppers
1/2 ts Sauce, soy
1 t Sugar, brown

Dice tempeh and deep fry until crunchy. Fry onion in
butter until limp; add
garlic and chili pepper and saute briefly. Add fried
tempeh and stir around.
Add sweet soy sauce and brown sugar. Keep stirring
the mixture. Tempeh is fermented soy beans and paste
sold in “bricks.” The idea is to coat the tempeh with
the sugary, spicy, oniony, flavor…so you won’t taste
the tempeh. (G)

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Title: CORNUCOPIA
Categories: Christmas, Easter, Holidays, Breads
Yield: 1 servings

3 cn Soft-breadstick dough
1 lg Egg, beaten with:
1 tb Water

——————ASSORTED RAW VEGETABLES——————
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccli
Floretts.

1. Preheat oven to 350 degrees F. Lightly spray a
cookie sheet, at least 17“x 14”, with non-stick
cooking spray.

2. Tear off a 30“x 18″ sheet of heavy duty aluminum
foil. Fold in 1/2 to 18”x 15". Roll diagonally to
form a hollow cone, about 18″ long with a diameter of
5″ at the widest end (Cornucopia opening). Fasten end
with clear tape. Stuff cone with crumpled regular
foil until form is rigid. Bend tail of cone up then
down at end. Spray outside of cone with non-stick
cooking spray. Place on cookie sheet.

3. Open and unroll first can of breadstick dough on
work surface. Seperate breadsticks. Begin by wraping
one breadstick around tip of cone. Brush end of next
breadstick with Glaze and press to attach to end of
first breadstick. Continue spiral-wrapping cone,
slightly overlapping dough until there are 3
breadsticks left.

4. Pinch one end of the 3 breadsticks together, then
braid. Brush bread around opening of Cornucopia with
Glaze. Gently press on braid. Brush entire
Cornucopia with Glaze.

5. Bake 45 minutes in preheated oven or until bread
is a rich brown. (If parts start to darken too much,
cover them with poeces of foil.)

6. Remove from oven and let cool completely on cookie
sheet on a wire rack. Carefully remove foil when
cool. (If freezing, leave foil in bread for support.
Remove when thawed.)

7. Fill Cornucopia with the assorted raw vegetables
directly on table and let them spill out of opening

NOTE– To prevent this center-piece from absorbing
atmospheric moisture, the baked Cornucopia cone can be
sprayed with shellac or clear enamel. If treated in
this manner, the Cornucopia will be inedible but can
be preserved and re-used.

—–

1 1/2 lbs lean venison, cut into cubes
olive oil (no substitutes)
2 onions,sliced
2 potatoes, peeled and diced
2 stalks celery,diced
2 carrots, peeled and diced
water
1 pint dry red wine
salt and pepper to taste
1/2 clove garlic,mashed
bay leaf

Pat meat dry with paper towels (it browns better). Brown cubes
in heavy iron pot in a few spoonsful of olive oil. Add onions and
stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine.
Add water to almost cover. Add garlic salt and bay leaf. Season to taste with
salt and pepper. Put lid on pot and simmer for about 2 hours or
until meat is tender. If gravy cooks away, add a little hot water.

Good with buttered noodles.

Makes: 4 servings.

Asparagus Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Title: PEPPER STEAK W/ONIONS *** (CFXM67A)
Categories: Chinese, Beef, Main dish
Yield: 4 servings

1 x Cornstarch
3 tb Soy sauce
1 x Sugar
1 x Pepper
1 lb Sirloin tip; sliced 1/8 in.
1 x Oil (Peanut)
1 ea Onion; sliced
2 ea Green peppers; sliced
2 ea Stalks celery; sliced
1/4 c Cold water
1/2 ts MSG

3,4 ea tomatoes; cut into wedges 3,4 ea green
onions; 2″ strips Mix 2 teaspoons cornstarch, soy
sauce, 1 teaspoon sugar, pinch of salt and pepper; add
sirloin.
Marinate for 10 to 15 minutes. Drain sirloin; fry in
small amount of hot oil over high heat until meat
loses red color. Push to outer edge of pan. Add small
amount of oil; cook onion, green peppers and celery
for 5 minutes. Make paste of 2 tablespoons cornstarch
and water; stir in 1 teaspoon sugar, msg and salt and
pepper to taste. Add to sirloin mixture; cook
stirring, until sauce is clear. Add tomatoes and
green onions, remove from heat. Serve. 4-6 servings.
FROM: DOLORES ADAMS (cFXM67A)

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