Summer Squash Soup

Recipe By : Mrs. Alexander S. Giltinan
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Yellow Squash
2 Tbsp Butter
1 1/2 Tsp Garlic Salt
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dried Rosemary
1/2 C Chicken Broth
1/2 C Water
1 6 Oz. Can Boned Chicken — cut up

Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends
an place slices in cold water to crisp. Reserve these slices for garnish.
Cut remainder of squash (seeded, if necessary) into small chunks to make 5
to 6 cups. Sauté very slowly in butter, seasoned with garlic salt, salt,
pepper, and resemary. Keep pan tightly covered and do not allow squash to
brown. Add 1 or 2 tablespoons water if necessary when squash is softened.
Purée in electric blender. Return purée to pan and add chicken broth,
water, and boned chicken. Heat until flavors are well blended. Pour into
serving dish or soup bowls and garnish with squash slices.

Makes 1 quart

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: NUTTED CARAMEL POPCORN BALLS
Categories: Candies
Yield: 6 servings

1 lb Dairy caramels
2 tb Hot water
2 qt Popcorn (to 2 1/2 qt)
1 c Mixed salted nuts
1/2 c Salted peanuts

DIRECTIONS: Day before: In covered double boiler, heat
caramels with water, stirring frequently, till smooth.

In a large bowl, toss popcorn with nuts.

Pour melted caramels over popcorn; toss until well
coated. With buttered hands, form at once into about
17 2 1/2″ balls or 35 1 1/4″ balls. Insert wooden
skewers, lollipop fashion, if desired. Wrap each in
saran; store at room temperature until served next day.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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BOUNTIFUL STUFFED SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Acorn squash
— each about 1-1/4 pounds
1/2 c Chopped onion
1 tb Vegetable oil
3/4 lb Ground turkey
1 c Finely chopped red apple
— (cooking-type)
1 tb All-purpose flour
3 tb Kikkoman Lite Soy Sauce
1/4 c Seedless raisins

Cut squash in half lengthwise; discard seeds and fiber.
Place, cut
side down, in microwave-safe baking dish. Cover and
microwave on
High 4 minutes; turn squash over and rotate dish. Cover
and
microwave on High 4 minutes, or until squash is tender, yet
firm.
Meanwhile, saute onion in hot oil in large skillet over
high heat
until translucent. Add turkey and apple; cook and stir over
medium
heat 5 minutes, or until turkey is no longer pink.
Sprinkle flour
evenly over meat mixture; stir to blend. Gradually stir in
lite soy
sauce; cook, stirring, until slightly thickened. Stir in
raisins;
remove from heat. Fill squash halves equally with turkey
mixture.
Cover loosely; microwave on High 1 minute to thoroughly
heat filling.

Source: MICROWAVE MAGIC with Kikkoman Sauces Reprinted with
the
permission of Kikkoman International Inc. Electronic format
courtesy
of Karen Mintzias

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Title: Chinese Bbq Pork
Categories: oriental
Yield: 1

2 lb boneless pork shoulder, cut
-into 8x

———————————-MARINADE———————————-
5 ts sugar
1 1/2 ts salt
2 garlic cloves, minced
1 ts ginger juice
4 tb ketchup
4 tb soy sauce
5 ts white wine
1 ts five spice powder

——————————–BASTING SAUCE——————————-
1 tb hoisin sauce
1/4 c honey

Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours – you will get a much more
tender result. Make extra, it’s really good… We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a
Chinese meal. Or add it to ‘La Choy’ frozen wonton soup along with some
green onion, and slivered vegetables for a ‘homemade’ look.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

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CHERRY PARFAIT ICE CREAM PIE **

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Ice Cream
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 qt Vanilla ice cream — soften
– slightly
1 8″ cookie crumb pie crust
1 cn Cherry pie filling
Whipped cream topping (opt)

In mixing bowl stir half of the ice cream until of spreading consistency;
spread evenly in pie crust. Top with half of the cherry pie filling. Freeze
until filling is partially frozen, about 45 minutes. Stir remaining ice
cream to spreading consistency; spread over partially frozen pie filling in
crust. Freeze until firm, at least 3 hours. Just before serving, top with
remaining pie filling. Garnish with whipped topping if desired.

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Title: Bacalao (Salt Cod)
Categories: Basque, Seafoods, Main dish
Yield: 4 servings

2 lb salt cod
1/4 c olive oil
2 md onions
1 sm can tomato sauce
2 cl garlic
1/2 c minced parsley
4 oz sliced pimentos
1/2 c dry white wine

Wash the cod, changing the water three or four times. Soak it
overnight in water to cover. Drain. Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to boil, and drain
well. Chop the onions and garlic and fry them, along with the drained
pimentos, in olive oil. When the vegetables are tender stir in the
tomato sauce, parsley and wine. Cover and simmer over very low heat
for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30
to 45 minutes, or until the fish flakes easily. Serves 4. Walt

MMMMM

MUSHROOM-BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Uncooked barley
6 1/2 c Water
1 T Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 lb Mushrooms, sliced
1/2 t Salt
3 T Soy sauce
3 T Dry sherry
Black pepper to taste

1) Place the barley and 1 1/2 cups of the water in a large saucepan or a
Dutch oven. Bring to a boil, cover, and simmer until the barley is tender
(20 to 30 minutes).
2) Meanwhile, melt the margarine in a skillet. Add the onions and saute’
for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender –
about 10 to 12 minutes. Stir in soy sauce and sherry.
3) Add the saute’ with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Grind in a generous amount of black pepper,
and simmer, partially covered, another 20 minutes over very low heat.
Taste to correct seasonings, and serve.

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Title: Stoveless Homemade Yogurt
Categories: Yogurt
Yield: 1 servings

2 2/3 c Whole milk
1/3 c Whipping cream
1/3 c Instant non-fat dry milk
-powder
1/4 c Yogurt for starter

Combine milk and cream in saucepan. Heat until boils and rises in
pan. Set aside to cool to 120’F.

Stir in dry milk thoroughly. Cool to 115’F. Place yogurt for starter
in warmed 1-quart crockery bowl. Stir in some of milk mixture until
blended. Add all of milk mixture and stir lightly. Cover bowl with
plastic wrap. Wrap in towels and place in insulated picnic tote.

Close securely. Let stand undisturbed in warm place without drafts
8-10 hours. When yogurt is set, remove from picnic tote and store,
tightly covered, in refrigerator.

Makes 3 1/4 cups.

MMMMM

SOURDOUGH RIZ BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SALLIE KRATZ
NXMB21A——————-
1/2 c Milk — warm
2 ts Sugar
1 pk Dry yeast
2 1/2 c All-purpose flour — sifted
1/2 ts -salt
1/2 ts Baking soda
3/4 c Sourdough starter
1/2 c Butter
<<>>
1/2 c Shortening
1 c Cheese — shredded; I used
-CoJack cheese

Dissolve yeast in warm milk to which sugar has been
added. Mix remaining dry ingredints in medum bowl, cut
in butter with pastry cutter to resemble cornmeal. Mix
in 1 cup shredded cheese. Bleand starter into
dissolved yeast and stir all lightly into flour
mixture until ball just forms. Roll out 1/2-inch thick
on well-floured board, flouring top as needed just to
keep from sticking to rolling pin. Cut out and
quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in
draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425~ for 25
minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki
Fuller…who was one of the best Sourdough teachers!
She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

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Title: Black Bean and Millet Salad
Categories: Beans, Low-fat, Grain, Vegan
Yield: 8 servings

1 c Millet, uncooked
3 c Water
1 1/2 c Black beans, cooked
2 lg Tomatoes, chopped
1 md Onion, chopped
1 md Cucumber

————————-DRESSING————————-
1/3 c Water
3 T Lemon juice
2 ts Balsamic vinegar
1 ts Garlic, minced
1 t Salt
1/4 ts Allspice
1/4 ts Black pepper
1/2 ts Cumin

Cook the millet in 3 cups of water until all water is
absorbed, 30-45 minutes. Fluff with a fork and allow
to cool slightly.

In a very large bowl, combine millet, black beans,
tomatoes, and onion. Peel several strips from the
cucumber (it should look striped) and cut it
lengthwise into four pieces. Remove the seedy part
from the pieces and cut them into 1/2 inch slices.
Add the cucumber to the salad.

Mix all dressing ingredients until well-blended. Pour
over the salad and toss to blend. Cover and
refrigerate until the salad is very well chilled.
Serve on lettuce leaves or stuff into pita breads.

Note: Try this using your favorite salad dressing
instead of this one.

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