Title: Chicken Velvet Soup (Janice Norman)
Categories: Soups/stews, Vegetarian
Yield: 4 servings

6 tb Butter
6 tb Flour
1/2 c Milk
1/2 c Light cream
3 c Chicken broth
1 c Finely chopped chicken

Make cream sauce, cook until thickened and comes to a boil, reduce
heat. Stir in chicken. Add a dash of pepper. Return to boiling and
serve immediately. Makes 5 cups of very rich soup.

For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
a few drops of yellow food coloring.

Meals and Meditations, compiled by United Methodist Women, Rockville,
IN.

From Fred Peters:

Broth: 1 chicken (about 5 lb) 2 1/2 quarts water

Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
breast, finely chopped Salt, to taste, if desired Freshly ground
black pepper, to taste 1 c fresh parsley, snipped, to garnish

Broth: Simmer the chicken for about 1 hour. Remove the chicken and
cool; remove the meat from the bones. Reserve the white meat and
save the remainder for other uses.

Soup: Blend the butter and flour together in a mdm (3-quart)
saucepan. Warm the cream in a seperate pan. Add the warmed cream to
the butter-flour mixture and stir until smooth. It will start to
thicken when it is heated. Stir in two c of the hot stock. Cook over
low heat, stirring, until heated through and blended, about 4
minutes. Add an additional 4 c of stock and the chopped chicken.
Season to taste with salt, if desired, and pepper. Heat to serving
temperature–steaming, but not boiling or the cream will break. Watch
the pot closely to keep from coming to a boil.

Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.

About 8 servings

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RHUBARB MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 sm Onion — minced
3 c Rhubarb — chopped
2/3 c Granulated sugar
1/4 c Lemon juice — fresh
1 t Mint
1/2 ts Lemon zest — grated

Melt butter in large skillet over medium heat; cook
onion for 3 minutes or until soft. Add rhubarb, sugar,
lemon juice, mint and lemon zest. Bring to boil,
stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper. Chutney can be
prepared, cooled, covered and refrigetated for up to 2
days. Serve with lamb

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Title: GEORGIAN MARINADE
Categories: None
Yield: 1 servings

Stephen Ceideburg
4 lg Or 5 medium-sized oranges
3 Lemons
1/2 c Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tb Minced peeled ginger root
3 tb Paprika
1/2 tb Olive oil
1 To 2 tsp. sugar
1 ts Cracked black peppercorns
1/2 ts Salt
1/4 ts Freshly grated nutmeg
2 Cinnamon sticks

A citrus-and-spice mixture from the Republic of
Georgia. It is often used for poultry, but it goes
well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside.
Juice the oranges and lemons. Combine the orange
juice, lemon juice and wine in a saucepan and boil
rapidly until only 1/2 cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in
the reduced juice mixture, grated zest, paprika, oil,
sugar, peppercorns, salt, nutmeg and cinnamon sticks.

Makes 1 1/2 cups.

From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.

Posted by Stephen Ceideburg

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CREAMY SWEET POTATO SOUP (LACTO)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Potatoes
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery — thinly sliced
2 c Russet potatoes — chopped
1 c Carrots — 1/4″ rounds
2 ts Dried basil
1 t Dried tarragon
10 oz Frozen peas
– thawed under hot water
2 tb Parsley — minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives

A fat free hearty creamy sweet soup that was altered
to nonfat from the original cookbook * 6 cups diced
and 2 cups cut into 1/4″ thick half circles. Bring to
a boil water thyme bay leaves onions diced yams.
Lower heat to medium cook covered about 30 min until
potatoes begin to break apart and form a broth. Add
celery russet potato carrots continue cooking 10
min. Add half circle yams basil and tarragon. Lower
heat and simmer covered until carrots and yam pieces
are tender about 10-15 min. Add peas parsley and
simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add
to soup along with the spike salt chives. Heat
gently stirring often until soup is hot but not
boiling. Adjust seasonings to taste. Nutrition (per
serving): 152 calories Total Fat 0 g (3% of
calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
COOKBOOK, Page (s): 68 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

1 stick margarine or butter plus 3 T., softened
1-1/4 c. sugar
4 eggs, room temperature, separated into yolks and whites
2 c. flour
1 t. baking soda
1/2 t. salt
1c. sour cream
1 t. vanilla extract
1 can poppy seed filling, Solo is fine

Cream butter and sugar together. Add the poppy seed filling and stir
until combined. Lightly beat egg yolks. add along with sour cream and
vanilla. Blend well. Stir together flour, salt and soda. Add flour
mixture to poppy seed mixture. and blend well. Now beat the egg whites
until fluffy. Fold egg whites into batter, a few streaks are okay.
Pour batter into greased and floured Bundt pan and bake for about 1
hour at 350 degrees F. Store well-wrapped, and the cake will be fresh
for a long time.

I make tofu quiche sometimes and have adapted it to be lowfat (I make it
without any crust these days). Here’s the recipe:

Tofu Quiche

1 Tbsp corn starch
1/2 cup skim milk
1-2 eggs’ worth of egg substitute or 2-4 egg whites
1/2 cup fatfree or lowfat cottage cheese (I use 1%)
1/2 cup fatfree plain yogurt
1 cup reduced fat tofu (Mori Nu Lite), cubed
salt and pepper to taste
dash or 2 Tabasco sauce

Put the above ingredients in a blender and puree till smooth. Stir in (not
using the blender 🙂 ) 1 or more of the following:

1/2 cup chopped onion, sauteed in liquid of choice
1/2 – 1 cup chopped fresh mushrooms
1 cup chopped cooked broccoli, spinach or leeks
1/2 cup fatfree mozarella cheese
herbs to taste (parsley, basil, marjoram are all good)

Pour into quiche dish or pie pan sprayed briefly with Pam and bake at
350 F for 30-40 min or until a toothpick inserted slightly off center
comes out clean. Let stand about 5 minutes before serving.

Sometimes this comes out watery (like custard sometimes does), but it
still tastes good.

Title: Cottage Cheese Fritters
Categories: Bread Osg1966
Servings: 10

1 c Cottage cheese
1 ea Egg
1/4 c Milk
1 c Flour; sifted
2 ts Baking powder
1/2 ts Salt

Beat egg, add cottage cheese and mix thoroughly. Stir in milk and
sifted dry ingredients. Drop by teaspoonfuls in deep fat in skillet at
375 F. Fry until brown on both sides, 4 to 5 minutes. Drain on
absorbent paper. Makes 10 fritters.

Source: Mrs. Florence Warstler, Bethlehem Grange, Stark County, OH
—–

Title: Cooling Jars
Categories: Canning, Information
Yield: 1 guide

When you remove hot jars from a canner, do not retighten their jar lids.
Retightening of hot lids may cut through the gasket and cause seal
failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
be cooled on racks or towels to minimize heat damage to counters (Plate
1). The food level and liquid volume of raw-packed jars will be
noticeably lower after cooling. Air is exhausted during processing and
food shrinks. If a jar loses excessive liquid during processing, do not
open it to add more liquid. Check for sealed lids. For more information
see “Testing Jars Seals”.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Apple Cobbler (using biscuit mix)
Categories: Desserts
Yield: 4 servings

1 tb Cornstarch
1 tb Sugar
1/8 ts Ground cinnamon
3/4 c Water
2 md Apples, tart, pared, sliced
3/4 c Biscuit mix (see recipe)
2 tb Process American cheese
– shredded
3 tb Water

4 servings of about 1/2 cup each 166 calories per serving

1. Pre-heat oven TO 400øF. (hot)

2. Mix cornstarch, sugar, and cinnamon in saucepan. Add
3/4 cup water and mix well. Add apples.

3. Cook over low heat, stirring occasionally, until liquid
thickens and apples just begin to soften–about 6
minutes.

4. Pour into 1-quart casserole.

5. Stir biscuit mix and cheese together. Add 3 tablespoons
water and mix well. Spread on top of apple mixture.

6. Bake until top is lightly browned–about 30 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 Egg Whites
1/4 c White Sugar
1 c Chocolate Chips
1 pn Salt
1 ts Vanilla

Preheat oven to 325 degrees. Beat egg whites with the salt until
foamy. Slowly add sugar, one tablespoonful at a time, beating after
each addition until the meringue stands in stiff peaks. Stir in
vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined
baking sheet and place in preheated oven. After 2 minutes, turn off
oven. Leave meringues in oven overnight. remove from pan and store in
cookie tin lined with paper towel. Makes 3 dozen. From The Gazette
90/12/19.

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