Summer Strawberry Soup

Recipe By : Yankee Magazine – 6/96
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt fresh strawberries — hulled
2 c water
1/2 c buttermilk
1/2 c fresh orange juice
juice of 2 lemons
1 tbsp chopped fresh mint
1/4 c brown sugar — optional
5 tbsps plain yogurt
mint sprigs — for garnish

In a stainless-steel or enameled saucepan, combine everytning but the
yogurt and the mint garnish. Bring to a boil, reduce heat and simmer
gently for 10 minutes. Cool slightly, then puree in a blender or food
processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt
through each portion and garnish with mint sprigs.

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Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein;
24g Carbohydrate; 4mg Cholesterol; 33mg Sodium

NOTES : Orange and mint enhance this smooth appetizer.

Date: Mon, 13 Mar 95 09:14:00 EST
From: “Ann Lally”

last night I made the best cookies with a minimal amount of fat. No
added fat, just whatever naturally occurs in oatmeal. So here it
goes….

Applesauce Oatmeal Drops
1/4 c brown sugar 1 tsp baking powder
1/4 c white sugar 1/2 tsp salt
3/4 c natural unsweetened applesauce 1 c rolled oats
1 c sifted all purpose flour 1/2 c seedless raisins

Mix sugars and add applesauce. Sift together dry ingrediants and stir
in. Add oats and raisins. Drop by spoonfuls onto lightly greased
cookie sheet. Bake at 375 degrees about 10 minutes.

Note: I left out the raisins because I don’t care for them. Also, I
added 1/2 tsp of cinnamon. The next time I make these I may cut back
on the sugar because they are rather sweet. These cookies were nice
and fluffy (for a fat-less cookie) and remind me of muffins. These
are so quick and easy to make, I just love them! I hope everyone
enjoys them.

Title: HOLIDAY CHARLOTTE
Categories: Desserts, Holiday
Yield: 1 (9-inch) c

1 pk Ladyfingers (3-oz pkg)
1 c Sugar
1/2 c Water
8 Egg yolks
1 lb Semi-sweet chocolate
– melted
1 c Whipping cream; whipped
Fresh cut peaches, apricots
Pears, strawberries,
Raspberries, papaya and kiwi
1/4 c Apple jelly, melted

Separate ladyfingers and line bottom and sides of 9-inch charlotte mold or
bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2
minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup.
Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger-
lined pan to within 1 inch of rim. Chill until set. When ready to serve,
remove cake from mold. Fill top of cake with fruit, then brush fruit with
melted apple jelly.

Created by: Le Petit Four, Los Angeles

(C) 1992 The Los Angeles Times

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SCHUMANN’S SEAFOOD GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Flour, leveled
6 Cloves garlic, chopped
1 3/8 c Chopped bell pepper
3 lb Unpeeled shrimp
1 sm Can tomato sauce
1/4 Bunch parsley, chopped
1/2 ts Tabasco sauce
2 lb Selected okra
Salt pepper to taste
1/2 c Shortening
1/2 c Diced onion
1/2 c Chopped celery
3 qt Water
1 lb Crabmeat
1/2 ts Thyme
3 Bay leaf
1 tb Worcestershire sauce

Boil shrimp in salted water for 5 min.; save stock.
Clean shrimp and set aside. Cut okra into thin rounds
and brown in shortening. Do not scorch. In another
pan, make a roux with flour and shortening. Add
garlic and cook until golden brown. Add onion, bell
pepper, celery and parsley. Cook until transparent.
Add tomato sauce, simmer 10 minutes. Stir in shrimp
stock and blend well. Add thyme and bay leaves, cook
1 hour. Last 20 minutes, add shrimp, crab, salt,
pepper, Tabasco sauce, Worcestershire sauce and okra.
Cover pot and allow to simmer gently at least 1 hour.

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Title: HERBED SPINACH BALLS
Categories: Appetizers, Vegetables, Herbs, Freezer, Usenet
Yield: 12 servings

20 oz Spinach (frozen),
-chopped
2 c Herb stuffing mix
3/4 c Parmesan cheese,
-grated
1 t Garlic, finely minced
1 md Onion, finely chopped
3 Eggs, beaten
1/4 lb Butter, melted

Preheat oven to 350 degrees F. Thaw spinach and remove excess liquid. Add
remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs
and butter) and mix well. Form the mixture into small balls and place on a
baking sheet. Bake for 15 minutes at 350 degrees F.

NOTES:

* A delicious appetizer or vegetable dish — I learned this recipe from my
mother. I think she originally found it in the _Troy (NY) Times Record_.
Yield: Serves 12-20.

* These can be made up ahead of time and frozen. If frozen, increase
cooking time by 10-15 minutes.

* Herb stuffing mix is a commercial preparation of bread crumbs and herbs
and seasonings that is packaged for stuffing a turkey or chicken. You can
make your own if you like.

* This recipe makes about 80 appetizer-size balls, or about 40 larger
balls to use as a vegetable dish at a meal.

: Difficulty: easy.
: Time: 20 minutes preparation. 15-30 minutes baking.
: Precision: Approximate measurement ok.

: Jim Roche
: University of Rochester, Computer Science Dept., Rochester, New York, USA
: roche@cs.rochester.edu rochester!roche

: Copyright (C) 1986 USENET Community Trust

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BREAKFAST TREAT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 California dried figs
3 Fresh pears — cored
1 t Cinnamon
1/2 c Brown sugar
2 c Hot water

Arrange figs and cored, halved pears in casserole.
Sprinkle with cinnamon and brown sugar. Add water.
Cover tightly and bake in moderate oven (375 degrees
F.) for 25 minutes or until pears and figs are tender.
Serve warm with top milk, if desired, right from its
baking dish. Serves 4-6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Title: Chocolate Crinkle Cookies
Categories: Hershey’s, Cookies, Lauri
Yield: 48 Servings

2 c Sugar
3/4 c Vegetable oil
3/4 c Hershey’s cocoa
4 Eggs
2 t Vanilla extract
2 1/3 c All-purpose flour
2 t Baking powder
1/2 t Salt
Confectioners’ sugar

In large mixer bo2wl combine sugar and oil. Add cocoa; blend well.
Beat in eggs and vanilla. Combine flour, baking power and salt; add
to cocoa mixture blending well. Cover; chill at least 6 hours. Heat
oven to 350F.
Shape dough into 1″ balls. Roll in confectioners’ sugar. Place 2″
apart on greased cookie sheet. Bake 12 to 14 minutes or until almost
no indentation remains when touched. Remove from cookie sheet; cool
on wire rack.

MMMMM

TOMATILLO-APPLE SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Fresh tomatillos — hulled
-and chopped (4 2/3 c),
OR
4 cn Tomatillos (18oz cans)
-drained and chopped
3 md Tart apples — peeled, cored
-and finely chopped (2c)
1/2 c Sweet red pepper — chopped
1/2 c Cider vinegar
5 Fresh/can jalapeno peppers
Seeded and finely chopped
(1/4 to 1/3 c)
1/4 c Snipped fresh cilantro
1/4 c Sugar

Combine tomatillos, apples, sweet pepper, vinegar,
jalapeno peppers, cilantro, sugar, and 1 ts salt in a
4 to 6-qt kettle. Bring to boil. Reduce heat and
simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling-water canner for 10
minutes. Makes 5 half-pints.

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Deep-Fried Plantain Rounds

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Big Flavors Of The Hot Sun
Caribbean Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green plantains
2 cups vegetable oil
salt and pepper — to taste

This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain
rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3
minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It should
have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Canning Carrots (Sliced or Diced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
load of 7 quarts; an average of 11 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack–Cover with boiling water; bring to boil and simmer for 5
minutes. Fill jars, leaving 1-inch of headspace.

Raw pack–Fill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for Quarts.
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 Carrots in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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