CURRY SOUP NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Thin fresh wheat noodles
– (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3 Garlic cloves — chopped
1 tb Simple Red Curry Paste
1/2 c Thick coconut cream
1/2 lb Chopped chicken meat
– preferably dark meat
1/2 c Med coconut milk
2 1/2 c Chicken stock
2 ts Indian curry powder
1/4 ts Turmeric powder
3 tb Thai fish sauce (nam pla)
1 t Sugar
1 c Shredded cabbage
1 1/2 ts Lemon juice
2 Green onions
– coarsely chopped
2 Lemons — cut into wedges

BRING 3 QUARTS of salted water to a boil. Add noodles;
stir to separate strands. Bring water to a second boil
and cook 30 seconds longer. Pour noodles into a
colander. Rinse thoroughly with running cold water.
Drain. Shake off excess water. Distribute among 4
small soup bowls. In a saucepan, heat the oil and add
the garlic; gently saute until lightly brown. Add the
Simple Red Curry Paste. Lightly saute for a minute.
Increase to medium-high heat and add the thick coconut
cream; stir continuously until the cream reduces and
becomes oil. Add chicken; saute lightly and break up
the lumps. Add medium coconut milk, chicken stock,
curry powder, turmeric, fish sauce and sugar. Simmer
for 5 minutes. Add the cabbage and cook 30 seconds
longer. Just before serving add lemon juice. Pour the
soup over the noodles. Top with green onions. Serve
hot with a squeeze of lemon juice.

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Title: Creole Black Beans
Categories: Crock-pot, Main dish
Yield: 6 Servings

2 lb Smoked sausage, 1″ pieces
3 cn Black beans (15 oz.) drained
1 1/2 c Chopped onions
1 1/2 c Chopped green pepper
1 1/2 c Chopped celery
4 ea Cloves garlic, chopped
2 t Leaf thyme
1 1/2 t Leaf oregano
1 1/2 t White pepper
1/4 t Black pepper
1/4 t Cayenne pepper
1 ea Chicken bouillon cube
5 ea Bay leaves
8 oz Tomato sauce
1 c Water

Brown sausage in a skillet over medium heat. Drain fat and transfer
to crock-pot. Combine remaining ingredients in crock-pot. Cover and
cook on low 8 hours or high 4 hours. Remove bay leaves. Serve over
cooked rice.

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Cucina! Cucina! Chopped Salad

Recipe By : Cucina! Cucina!
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz garbanzo beans, cooked — lightly chopped
1 head lettuce — cut in 1/4″ pieces
1 c basil leaves — chopped
1 c mozzarella cheese, part skim milk — grated
12 oz chicken breasts without skin — poached and sliced
8 oz salami, dry wine
8 oz plum tomatoes, diced — reserve 1/2 garnish
1/2 c provolone cheese — grated, 1/2 garnish
3 stalks green onions — sliced, 1/2 garnish
8 whole lettuce leaves
Italian Vinaigrette

Combine garbanzo beans, lettuce, basil, mozzarella, chicken, salami, half
the tomatoes, half the provolone and half the green onions. Toss with the
Italian Vinaigrette. Divide evenly between 8 lettuce-lined plates.
Garnish with the remaining tomatoes, provolone and green onions.

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Nutr. Assoc. : 0 0 0 0 0 4816 0 0 0 0 0

1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)
In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Title: ITALIAN SAUSAGE TERRINE
Categories: Appetizers
Yield: 30 servings

1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)

Cook and stir sausage until brown; drain and reserve. Place remaining
ingredients except bacon in blender container. Cover and blend on high
speed until smooth, about 45 seconds; stir into sausage.

Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil,
leavirlg about 3 icches overhanging sides. Place bacon slices
crosswise across bottom and up sides of pan, letting slices overhang
edges of pan. Pour sausage mixture into pan; fold bacon over top.
Place loaf pan in shallow pan; pour very hot water (1 inch) into
shallow pan. Bake uncovered in 350F oven 1 1/2 hours.

Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46-ounce juice can makes a good weight.) Press
down firmly 2 minutes. Leave weight on terrine; refrigerate until
firm, about 6 hours.

To remove terrine, loosen foil from sides of pan and, grasp- ing ends
of foil, lift out; remove foil. Cut terrine into 1/4-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories
per serving.

Source: Betty Crocker’s Cookbook, 6th Edition

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CHERRY AND RASPBERRY JAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 l Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 l Raspberries
1 l Sugar
A few drops almond extract

Pit chop cherries. Add next three ingredients. Bring to boil cook for
10 minutes, stirring frequently. Add raspberries sugar. Bring to a
boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove
from heat, stir skim for 5 minutes. Pour into hot, sterile jars seal.

Agriculture Canada, “Jams, Jellies and Other Preserves”

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Roasted Corn Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large corn cobs
25 G butter
4 Cloves garlic
1 red capsicum (opt)
1 Large potato
1/4 Cup cream
seasonings
4 Cups chicken stock or 4 tsp chicken stock
powder in 4 cups water.

Pull back the husks from the corn cobs and remove the silk. Melt the
butter and brush over the kernels then pull the husks back over to
cover the husks again. Place the corn in one layer in a roasting pan
with whole, unpeeled garlic cloves, and halved red capsicum if using,
and bake at 220 C for 20 minutes. While corn roasts, peel and roughly
chop the potatoes and cook in a large pot with the chicken stock until
the potato is tender. Using a slotted spoon lift out the potato and
put in a food processor, blender or mouli. Take the husks off the
roasted cobs. With a sharp serrated knife, cut the corn from the
cobs, then scrape any remaining corn flesh from the cobs using a
spoon. Puree the kernels and flesh from 3 cobs with the potato, add
the pulp squeezed from the garlic cloves, then return the mixture to
the pot with the chicken stock.
Finely dice the capsicum, discarding the stem and seeds. Add to the
soup with the corn cut from the last cob, add the cream, and bring to
the boil. Adjust seasonings to suit your taste, adding a little salt,
sugar, Tabasco sauce and freshly ground black pepper if necessary.
Re-heat just before serving. Top each serving with finely chopped
parsley.
Barbecue the corn, garlic (on a skewer) and the red capsicum of
preferred.

Source:-Alison Holsts Soup Book

Diane Geary

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Title: LEMON-COCONUT FILLING
Categories: Cakes, Filling
Yield: 8 servings

3/4 c Sugar
2 tb Cornstarch
1 c Water,boiling
1/4 c Lemon juice
1/2 c Coconut grated
1 tb Butter

Mix together sugar and cornstarch in a saucepan. Add boiling water and
lemon juice; stir in coconut. Bring to a full boil over high heat,
stirring frequently. Reduce heat slightly and let boil, stirring
constantly, for 1 minute. Remove from heat and stir in butter. Cool
to room temperature. Stir; spread between cakes layers.

MMMMM

Title: Apple Cider Biscuits
Categories: Breads, Inn recipes
Yield: 1 servings

2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/3 c Butter; cut into chunks
3/4 c Apple cider
1/8 ts Cinnamon

Recipe by: Inn recipes
Heat oven to 450 degrees
Combine flour, baking powder, sugar and salt; cut in butter
to make coarse crumbs. Sir in cider mix until soft dough
forms. Turn dough onto lightly floured surface. Knead into
small ball. Pat out to 1/2″ thick with floured cutter – cut
biscuits. Place 1″ apart on ungreased sheet. Sprinkle with
cinnamon. Bake 12-15 minutes. Cool on rack. Makes 8 2-1/2″
biscuits.JM.
National Pike Inn New Market, Maryland

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Title: KESÄKEITTO (SUMMER VEGETABLE SOUP)
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 6 servings

4 sm Carrots; diced
3/4 c Green peas; fresh
1 c Cauliflower flowerettes (sm)
2 New potatoes; diced
1/2 lb String beans; fresh, cut in
-1/4″ strips
4 sm Red radishes; halved
1/4 lb Spinach; fresh, washed,
-drained finely chopped
2 ts Salt
2 tb Butter
2 tb Flour
1 c Milk
1 Egg yolk
1/4 c Heavy cream
1/2 lb Shrimp; medium-sized, cooked
-and cleaned (opt)
1/4 ts White pepper
2 tb Parsley or dill; finely
-chopped

Select the youngest, freshest vegetables that you can
find. Wash, scrape or cut them to the sizes specified
in the ingredient list. Then, except for the spinach,
place all of the vegetables in a 2-3 quart pot, cover
with cold water and add the salt. Boil uncovered for 5
minutes or until the vegetables are tender. Add
spinach and cook another 5 minutes. Remove the pan
from the heat and strain the liquid through a fine
sieve into a bowl. Set the vegetable stock and the
vegetables aside in separate bowls. Melt 2 tablespoons
of butter in the pan over moderate heat. Remove from
the heat and stir in the flour. Slowly pour in the hot
vegetable stock, beating vigorously with a wire whisk
and then beat in the milk. In a small bowl, combine
the egg yolk and cream. Whisk in 1 cup of the hot
soup, 2 tablespoons at a time. Now reverse the process
and slowly whisk the warmed egg yolk and cream mixture
back into the soup. Add the reserved vegetables to the
soup and bring to a simmer. As soon as it comes almost
to a boil, reduce the heat, add the cooked shrimp and
simmer uncovered over low heat for 3 to 5 minutes or
until the shrimp and vegetables are heated through.
Taste and season the soup with white pepper as well as
additional salt if necessary. Pour into a soup tureen
and sprinkle with finely chopped parsley or dill.

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