Pumpkin Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 can (16 oz.) solid-pack pumpkin — up to 2
1 cup onion — thinly sliced
1 clove garlic — minced
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream — warmed
1 large fresh pumpkin — hollowed out-
— optional
Fresh parsley — optional

In a covered saucepan, heat all ingredients except cream to boiling. Reduce he
at; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with par
sley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes
in 350 degree oven. (My mother, Marge Beckler, serves this soup each Thanksgiv
ing in tiny, hollowed pumpkins for each grandchild. Our twin sons Collin and Ma
tthew enjoyed this soup as 10-month-olds on their first Thanksgiving day!)

busted by sooz

– – – – – – – – – – – – – – – – – –

1 cup shortening
2 cups sugar
2 eggs
1 1/2 cup applesauce
3 1/2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts or pecans
1 pound gum drops (remove black licorice drops)
(use small gum drops or cut in pieces and dust with flour)
Preheat oven to 325 degrees.
Grease well and flour a Bundt pan or 2 (9 inch) loaf pans.

Cream together shortening and sugar. Blend in eggs and applesauce. Blend the
dry ingredients well into the liquid. Fold in nuts and gum drops.

Put mixture in prepared pan (s). Bake at 350 degrees for about 2 hours or
until pick comes out clean. Cool slightly and remove cake from pan and
cool on rack.

ENGLISH TRIFLE – GUY ATTWOOD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 To 2 small pound or sponge
Cake – two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
– not traditional
—–CUSTARD—–
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came
over to America in 1895 from England. I have altered
it slightly. As far as I know it is relatively
original, or as original as any type of recipe, such
as this, can be. It is not only addictive and decadent
but pretty to look at as well. This is a special
occasion dessert.

Whisk yolks in a medium saucepan. Gradually add sugar,
whisking until mixture is thick and lemon colored,
about 1-2 minutes. Blend in milk, whipping cream and
cornstarch mix. Place over medium low heat and cook,
stirring constantly until mixture thickens, about 3-5
minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove
from heat and stir until slightly cooled. Blend in
vanilla and nutmeg. Transfer to a bowl and repeat
process for the two required for TRIFLE.

ASSEMBLY: Whip the cream as your MaMa or Daddy taught
you to do. In your prettiest large crystal bowl (salad
bowl size) place a little less than half the whipped
cream around the bottom and half way up the sides.
Break 1/2 of the cakes into bite sized pieces and drop
randomly all over the cream. Drizzle sherry over all
and drop dollops of jam and slightly less than half of
the drained raspberries over the cake. Drizzle 1/2 of
the thick but liquid custard over all. Repeat for the
next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and
raspberries as the top of the Trifle.) Finally,
completely cover the top with the remaining whipped
cream. Drizzle a little chocolate on top in any
pattern you think looks good. Add a few raspberries
and stand back to receive your raves. To serve,
merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with
plastic wrap and refrigerate.

– – – – – – – – – – – – – – – – – –

HEART OF PALM ROLLS FOR LUMPIA FROM _EAFC_

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Hearts of Palm — shredded
1 t Minced garlic
3/4 c Onion — chopped
2 tb Lard
1/4 c Fish sauce
1 lb Small shrimp or prawns
-shelled and sliced
1 lb Boiled pork — cut into narrow
-strips
1 lb Cooked crabmeat — flaked
Salt and pepper
Lumpia wrappers
Lettuce leaves
Your favorite hot sauce

Boil Heart of palm for 5 minutes; drain. Saute
garlic and onion in lard until softened. Add fish
sauce and shrimp and saute for 3 minutes. Add the pork
and crab and heat through; season with salt and
pepper. Add heart of palm and cook for 3 to 4 minutes.
Line each lumpia wrapper with a lettuce leaf and fill
generously. Roll up and serve with hot sauce.

From _The Encyclopedia of Asian Food and Cooking_ by
Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos
by Jeff Pruett

– – – – – – – – – – – – – – – – – –

Title: Salmon Stuffed Potato Skins
Categories: British, Appetizers, Ceideburg 2
Yield: 1 servings

1 Potato per person
1 1/2 oz Smoked salmon per person
2 tb Or 3 tb sour cream per
-person
A few tablespoons red or
-black caviar per person

Here’s one from the British Consulate.

From Julia Burton, wife of British Consul General Graham Burton.

Wash the potato. Prick with a fork and rub with salt. Bake in a
350F oven until potato is tender, about 1 hour. Cut in half and
scoop out the flesh without breaking the skin, leaving only a thin
layer of potato on the inside.

Chop the smoked salmon and divide between potato halves. Spoon in 2
or 3 tablespoons of sour cream and top with red or black caviar, or
some of each. Serve.

From the San Francisco Chronicle, 6/15/88.

Posted by Stephen Ceideberg; November 12 1992.

MMMMM

Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish Main dish 999
Servings: 9

1 ea Onion, large diced 2 c Celery, diced
3 ea Potatoes, small diced 3 c Boiling water
2 c Skimmed milk 2 T Flour
1 1/2 lb Cod or Flounder 2 c Broccoli, diced
2 c Cauliflower, diced 1 1/2 t Salt
1/2 t Pepper 1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

—————————————————————————–

Date: Sat, 11 Sep 93 21:25:10 EDT
From: Charles Holden Winstead

EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm

Title: Nana’s Cure-All Banana Loaf
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
2 1/4 t Baking powder
1/2 t Salt
2/3 c Sugar
1/3 c Butter
1/4 t Pure vanilla extract
1/4 c Honey
1 t Orange zest
2 Eggs
3 lg Overripe bananas, mashed
3/4 c Chopped black walnuts
1/4 c Chopped dates (opt)

Preheat the oven to 350’F. Sift together into a bowl the flour, baking
powder and salt. In another bowl, cream the sugar, butter, vanilla and
honey and add the orange zest. Beat in the eggs and bananas.
Gradually add the sifted ingredients to the banana mixture. Fold in
the nuts and dates. Pour the batter into a greased 9×5″ bread pan and
bake for 1 hour, or until a knife inserted in the center comes out
clean. Cool and eat.

MMMMM

Smoked Spicy Chicken Soup

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken breast — Smoked
2 whole chipotle peppers
1 whole green pepper
1 whole red onion
1 cup basmati rice — stars
6 cups water

Heat pan over medium flame.
add onion and pepper and saute for 5 min.
Meanwhile Finely Dice checken breast and add to pan.
add water, simmer for 3 Min then and Chipotle peppers and Basmati rice.
Cover tightly and cook over low heat till rice is cooked.

– – – – – – – – – – – – – – – – – –

NOTES : I added sone White sage and it really added to the flavor but you can
leave it out if you don’t like sage. It is definately an aquired tase.

MOCHA CHIP MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Muffins Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Skim milk
1 t Safflower oil
1 c Unsweetened applesauce
1/4 c Egg substitute (or 1 egg)
1 tb Instant coffee dissolved in
-1 tb water
1/4 c Cocoa powder
1 3/8 c Flour
3/4 c Sugar
2 ts Baking powder
1 t Cinnamon
1/4 c Semi-sweet chocolate chips

Spray muffin cups with vegetable cooking spray.
Preheat oven to 400 degrees. Combine milk, oil,
applesauce, egg substitute and coffee mixture in a
medium bowl. Combine remaining ingredients in a large
bowl. Add wet ingredients to dry, mixing until
combined. Fill muffin cups 1/2 to 3/4 full. Bake
30-40 minutes, until tester inserted into center comes
clean.

– – – – – – – – – – – – – – – – – –