Italian Wedding Soup

Recipe By : Home Cooking Magazine -Oct. 1998
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg — slightly beaten
1 pound ground beef
1 cup Italian bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1 1/2 cups pastina or other small pasta
1 package (10 oz.) frozen chopped spinach — cooked and drained

In large bowl, combine egg, ground beef, bread crumbs, Worcestershire sauce and
garlic powder. Mix well. Shape meatballs, using 1 rounded teaspoon meat mixt
ure for each.

In large skillet, heat olive oil over medium-high heat. Add meatballs. Cook f
or 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s
ides. Drain. Set aside.

In large saucepan, bring chicken broth and water to a boil over medium high hea
t. Reduce heat to low. Add meatballs, pastina and spinach. Cover and simmer
for 10 minutes, stirring occasionally. Serves 8.

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SPINACH DIP #2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
1 c Dairy sour cream
1/2 c Plain yogurt
1/2 c Finely chopped fresh parsley
1/4 c Chopped green onions
1 t Salt
Fresh ground pepper to taste

1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
parsley, green onion, salt and pepper in a small bowl. Cover and
refrigerate for at least 4 hours or overnight to blend flavors.

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Mississippi Delta Eggnog

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 lg Eggs —
1 c Bourbon
Nutmeg
ugar
1/2 c Heavy cream

Put the egg yoLks and sugar into the bowI of an electric mixer and
beat until light and lemon-colored.

Gradually add the bourbon, beating on low speed.

In a separate bowl whip the cream until stiff. Fold it into the
egg-yolk mixture.

In a clean bowl whip the egg whites unti1 stiff and fold them into the
eggnog. Serve in goblets, preferably silver, with a gen erous grating
of nutmeg on top.

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Chile Rellenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Vegetable
Hot Soup
Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole green chiles — peeled
1 Bisquick pancake mix — mix as with pancakes
1/2 pound mozzarella cheese

After mixing up a batch of pancake mix, place cheese in the chiles and dip
the chiles in pancake mix. Fry until golden brown turning only once if
possible.

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Title: FRUITS IN SYRUP (TRY CAI)
Categories: Desserts, Vietnamese
Yield: 6 servings

2 tb Sugar
4 tb – water
2 tb Dry sherry
2 ts Lemon or lime juice
1 Orange
2 c Fresh pineapple; cubed
1 1/2 c Fresh or canned lichees

Cook the sugar and water into a syrup. Cool and stir
in sherry and lemon/lime juice. Peel and segment the
orange; Toss with the pineapple and lichees. Pour the
syrup over the fruits. Chill 1 hour. From AOL, June
1993.

MMMMM

Title: Fresh Corn Relish
Categories: Corn, Relishes
Yield: 6 servings

1 c Water
1 c White vinegar
1/2 c Sugar
1/2 t Salt
1 t Celery seed
1 t Mustard seed
1 t Ground turmeric
1/2 t Tabasco sauce
1 Green bell pepper, cut into
-small dice
1 Red bell pepper, cut into
-small dice
4 Scallions, green and white
-parts, sliced crosswise
Kernels cut from 8 ears of
-yellow corn
2 T Chopped fresh cilantro -(or
-parsley)

Adapted from “Judy Gorman’s Vegetable Cookbook.”

Combine water, vinegar, sugar and salt in large non-aluminum saucepan.
Stir in celery and mustard seed, turmeric, Tabasco, peppers and onion.
Bring to a bubble and cook, uncovered, for 10 minutes. Add corn and
cilantro, increase heat, stir and cook until almost all liquid has
evaporated. Cool, then chill overnight to blend flavors.

MMMMM

GOOSEBERRY CREAM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pt Gooseberries, stemmed
1 tb Butter
1/4 c Sugar
4 Egg yolks

Boil the gooseberries very quickly in just enough
water to cover them. Stir in the butter when the
gooseberries become soft, then press them through a
sieve. While the pulp is hot, sweeten it with sugar to
taste and then beat in the egg yolks. Serve in cups or
glasses.

Source: Time-Life “Good Cook” series: Fruits

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Title: Baja Chicken Pasta Salad
Categories: Chicken Low-cal Mexican Vegetables Salads
Servings: 6

3/4 lb Chicken Breast; *
6 oz Dried Mixed Fruit; **
1 c Ring Macaroni Or Orzo; Raw
1 c Jicama; Cubed
2 ea Green Onions/Tops; Sliced
1/2 c Mayonnaise Or Salad Dressing
2 tb Sour Cream Or Plain Yogurt
1 ts Red Chiles; Ground
1/4 ts Salt

* The chicken breast should be boneless, skinless and weigh about 3/4
of a pound.
** You should use 1 6-oz package of diced mixed fruit. There should
be about 1 1/2 cups of the mixture.
————————————————————————–

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken
is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring
occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
or 10 minutes for the orzo, then drain. Rinse with cold water and drain
again. Cut the chicken into 1/2-inch pieces and mix with the fruit,
macaroni, jicama and onions. Mix the remaining ingredients and toss with
the chicken mixture. Cover and refrigerate until chilled, at least 2
hours.

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SOUTHWEST COLESLAW

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups julienned, cored green cabbage
2 cups julienned, cored red cabbage
1/2 red bell pepper, — cut into julienne
1/2 yellow bell pepper, — cut into julienne
1/2 carrot, — cut into julienne
1 cup mayonnaise
2 jalapenos, — chopped
1 clove garlic, — chopped
1 tablespoon chopped fresh cilantro
1 tablespoon maple syrup
1/2 tablespoon vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt
Fresh lime juice

In a large bowl combine cabbages, red and yellow peppers and carrot. Process
remaining
ingredients in a blender until smooth. Adjust seasoning with salt and lime
juice. Pour dressing over
vegetables and toss to combin

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Title: Simple Onion Soup
Categories: Soups/, Stews
Yield: 4 Servings

1 lb Beef bones for stock
12 c Water
2 tb Flour or cornstarch
1/2 c Milk
6 Onions–coarsely sliced
1/2 c Grated Gruyere, Parmesan, or
-Romano cheese
Salt the pepper to taste

Place the bones in a large pot. Add water and bring to a high boil. Lower
the heat, cover the pot, and continue boiling for 3 hours. Let the stock
cool and remove the bones. Take the fat from the top of the stock and place
it in another casserole. Add the flour, milk, and half a cup stock.
Dissolve well and cook the mixture for about 2 minutes, stirring
continually. Add the mixture tot he soup, and also the sliced onions. Stir
well and bring the soup to a second boil. Cover the pot and cook for about
30 minutes, over low-medium heat. Turn off the heat, add the grated cheese,
stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot.

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