VEGETABLE MAFE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, chopped
4 tb Peanut oil
2 c Squash
4 ea Turnips
4 md Potatoes, quartered
2 lg Carrots, chopped
1/2 sm Cabbage, chopped
2 lg Tomatoes, chopped
1 bn Chard
2 ea Chili peppers
2 c Tomato sauce
3/4 c Peanut butter

Brown the onions in a moderately hot oil in a large skillet. Add
vegetables one at a time sauteeing each one for a minute or two before
adding the next. Stir in tomato sauce about a cup of water. Reduce heat
simmer till all the vegetables are tender. Spoon out half a cup of the
broth mix ti with the peanut butter to make a smooth paste. Return to
the pot simmer for 15 minutes. Serve over rice.

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CHICKEN ARROZ CALDO (CHICKEN RICE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 8 SERVINGS—–
1 1/2 lb Chicken, cut into serving
-pieces
1 ea Tb vegetable oil
2 ea -3 garlic cloves — minced
1 md Onion — finely sliced
1 t Fresh ginger — finely sliced
1 c Rice grains
5 ea -7 cups water
2 ea Tb fish sauce (patis)
5 ea Stalks green onion — finely
-sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Add chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 40 minutes or until the
consistency of a light ceamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions just before
servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant
tartness to the dish. Serves 6 to 8.

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Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
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SOUP ROYALE (AKA NAPKIN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Italian
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 T Flour, heaping
8 T Parmesan Cheese, grated,
-heaping
3 Eggs
6 T Butter
10 c Broth, chicken beef
pn Salt
pn Nutmeg

Combine flour, grated Parmesan cheese, salt, freshly grated nutmeg in a
large bowl. Stir in the lightly beaten eggs. Cut the butter in small
pieces and add to the mixture. Wet a cloth napkin, squeeze out, and
spread it out flat. Spoon the cheese mixture into the middle of napkin,
bring up the ends of the napkin, and tie together to form a tight bag.
Place the bag into a soup kettle with the 10 cups of Chicken and Beef
broth. Bring to boil, cover, simmer for 2 hours.
Remove the bag from the broth. Let it cool to room temperature. Untie
the bag, remove the now-hardened mixture from the napkin, and cut into 1/2
inch slices. Cut these slices into cubes. Reheat the broth, add the
cubes, and continue to boil for 10 minutes. Serve piping hot.

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Title: Individual pecan pies
Categories: Desserts, Pies, Cakes
Yield: 6 pies

6 oz Plain flour
5 oz Melted butter
1 tb Icing (confectioners) sugar
1 tb Water
3 1/2 oz Pecan nuts (broken large)
2 Eggs (size 3/medium)
2 oz Dark brown soft sugar
5 oz Golden syrup (corn syrup)

Mix together the flour, icing sugar, water and 4 oz of
the melted butter. (You should kneed together for a
good mix).

Divide between 6 x 4 inch flan tins or small bun tins
and press up the edges (prick lightly with a fork to
reduce the amount the centre rises)

Place on a baking tray and blind bake in a preheated
oven at 190C/375F/gas mark 5 for 10 to 15 mins (until
golden brown)

Remove and divide the chopped pecans between the
pastry cases.

Whisk the eggs, then stir in the sugar, syrup and
remaining 1 oz melted butter. Beat well and spoon into
the pastry cases, filling almost to the top. (this
makes probably 50% TOO much mixture for me)

Return to the oven for 25 to 30 minutes, until set and
golden.

Serve hot or cold with cream, creme fraishe or ice
cream.

Time: about an hour and a quarter for one batch.
Source: Sainsbury’s golden syrup suggested recipe

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MY CANADIAN PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Split peas
3 c Water (cold)
2 lb Smoked ham, shank or bone
3 qt Water, boiling
1 Onion, chopped
Celery leaves
1 t Salt
2 Carrots, minced

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, ham bone,
onion, celery leaves, carrots, salt. Bring to a boil;
reduce heat and simmer until peas are very tender,
about 2 hours, adding more water if needed. Remove
ham; chop and return to soup. Season to taste with
salt and pepper. Also freezes well.

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CANNING CORN (CREAM STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 20 pounds (in husks) of weet
corn is needed per canner load of 9 pints. A bushel
weighs 35 pounds and yields 12 to 20 pints–an average
of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature
kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears.
Blanch ears 4 minutes in boiling water. Cut corn from
cob at about the center of kernel. Scrape remaining
corn from cobs with a table knife.

Hot pack–To each quart of corn and scrapings, add two
cups of boiling water. Heat to boiling. Add 1/2
teaspoon salt to each jar, if desired. Fill pint jar
with hot corn mixture, leaving 1-inch headspace.
Adjust lids and process according to the
recommendations in Table 1 or Table 2 depending on
method of canning used.

Table 1. Recommended process time for Cream Style Corn
in a dial-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints.
Process Time: 85 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Cream Style Corn
in a weighted-gauge pressure canner.

Style of Pack: Hot, Raw. Jar Size: Pints.
Process Time: 85 minutes for Hot, 95 minutes for Raw.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Homemade Ginger Ale
Categories: Beverages
Yield: 4 servings

2 T Fresh ginger root
2 Lemon rinds
4 T Honey, to taste
1 c Boiling water
1 qt Seltzer

From “Nancy Clark’s Sports Nutrition Cookbook,” Nancy Clark. Leisure
Press, 1990, $13.95.

Put the ginger and lemon rinds in a small bowl with the honey.

Pour in 1 cup boiling water (or just enough to cover). Let steep for
five minutes.

Strain and chill. When ready to serve, add the seltzer water.

Makes 4 servings (10 ounces each).

One serving contains 65 calories and 16 grams of carbohydrates.

MMMMM

EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

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Title: Mr. Food’s Bistro Supper Soup- 2/26/96
Categories: Soups
Yield: 1 servings

1 cn diced tomatoes —
: undrained (14 5 oz)
1 cn tomato juice — (11.5 oz)
1 cn condensed french onion soup
: (10 5 oz)
1/2 lb smoked sausage — diced
1 c picante sauce
8 oz corn, whole kernel, canned
: drained

Combine all of the ingredients in a large saucepan
over medium-high heat. Bring to a boil, then reduce
the heat to low, simmer for 10 minutes, then serve.

Recipe By : Source: WKBWTV

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