ARTICHOKE BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Flour
16 oz Butter
6 c Beef Stock
2 Ribs Celery – finely chopped
3 lg Onions – finely chopped
1 bn Green Onions – finely
-chopped
2 Bay Leaves
1/4 ts Thyme
2 Clove Garlic – minced
2 cn Artichoke Hearts – (2 14-oz.
-cans) (UNDRAINED)
Salt and black pepper – to
-taste
1/4 ts Tabasco
1 c White Wine – dry
4 oz Light Cream
2 tb Parsley – minced

Melt the butter in a heavy pot and add the flour. Over
a low heat cook for 5 minutes, stirring constantly.
Slowly add the stock and when well mixed, add the
celery, onions, greeen onions, bay leaves, thyme and
garlic. Let this simmer for 45 minutes.

Chop the artichoke hearts fairly fine and then add to
the pot along with the artichoke water. Cook at a low
simmer for another 30 minutes. Add salt and pepper to
taste, the Tabasco, wine and cream and bring to a
simmer. Do NOT boil. The bisque is now ready to serve.

Sprinkle a bit of parsley over the bisque in each
plate. With a slice of French bread, it’s a Creole
treat for your bon appetit.

Recipe from Leon E. Soniat in his “Creole Kitchen”
column in the Times-Picayune.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Tar Heel Hush Puppies

Recipe By : kellyh@FOTO.INFI.NET
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Bread/Rolls
Bread Breadmaker
Low Sodium International Cuisine
Vegetarian Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buttermilk
1 pound fine cornmeal
1 T salt
1 pinch baking soda
1 egg
1 T sugar

Stir, adding water, to thick consistency. Drop in deep fat by teaspoonfuls.
Cook in temperature of 375 degrees. Serves 6. Piedmont Region, North
Carolina, USA

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Breadsticks (Plain or Seeded)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Warm (110 F.) water
1 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoon Olive oil
1 package Dry yeast
2 cup A/P flour — or as needed
—–OPTIONAL—–
4 teaspoon Fennel or caraway seeds OR>>
2 tablespoon Poppy seeds

Combine the water, sugar, and yeast in a small bowl and let work till foamy,
about. 10 min.

In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1
1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change
to dough hook and on low speed, continue to add remainder of flour as needed
to make med. stiff dough. Increase speed to med. and continue to mix until
dough cleans bowl completely. Turn into greased bowl and flip so that
greased side is up. Cover bowl with plastic, and let rise till doubled in
bulk.

When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto
lightly floured working surface and divide into 32 pcs. and lay plastic
over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very
thin). Place on lightly greased baking sheets and proof once more until
doubled. Preheat oven to 325 F.

Bake on shelf in center of oven until stick are nicely browned all over.
After 5 min., and without removing from oven, spray with water using trigger
type sprayer OR place ice cubes in bottom of oven. Repeat after 5 more
min., then complete baking. Cool on racks, store airtight. Will keep for
weeks.

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Apple Charlotte~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:20
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices White Bread, 1/4 Inch Thick — Crusts Removed
4 Ounces Melted Butter
1 1/2 Pounds Cooking Or Dessert Apples
3 Tablespoons Water
Sugar 4 To 8 Ounces, Acc. To Apples Used
1 Teaspoon Lemon Rind — Finely Grated

Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and
another circle to fit the top. Reserve top circle of bread. Line bowl with
remaining pieces, first dipping each in melted butter, and overlapping slightly
where necessary.
Peel. core and slice apples thinly.
Cook apples, water, sugar and rind gently in a saucepan until apples are
slightly softened but not mushy. Turn apples into lined bowl. Dip top circle of
bread in melted butter, and cover top.
Bake in a moderate oven (375 F – gas mark 4) for about 1 hour or until bread is
toasted a golden brown. Cool in the bowl for a few minutes and turn on to a
serving dish.

Serve with fairly thin, pouring custard.

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Chocolate-coconut Pinwheels

Recipe By : Laria Tabul
Serving Size : 32 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/4 cup finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add
the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the
vanilla and mix well. In a separate bowl combine flour,
cocoa, baking powder and salt. Add to the butter mixture and beat until
well mixed. Divide dough in half and chill 2-3 hours or until easy to
handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix
softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth.
Stir in the coconut. Roll each half of the dough into a
10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place
1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each
corner to center of square. Drop a level tsp of the coconut mixture onto
each center. Sprinkle chopped nuts in the center and firmly press to
seal. Bake for 8-10 minutes or until edges are firm and cookies are
slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool
thoroughly on
rack. Makes 32
cookies

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GOLDEN OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sifted all-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
3 tb Vegetable oil
1 Egg — beaten
1 c Milk

Sift together flour, baking powder, salt and sugar
into bowl. Stir in oats. Add remaining ingredients;
stir only until dry ingredients are moistened. Fill
greased medium-sized muffin cups 2/3 full. Bake in
preheated hot oven (425 F.) about 15 minutes. Serve
piping hot.

FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped
pitted dates or nutmeats with the oats.

CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar,
2 teaspoons all-purpose flour, 1 teaspoon cinnamon and
1 teaspoon melted butter or margarine. Sprinkle over
muffins before baking.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Savannah Crispy Wafers
Categories: Snacks
Servings: 6

1 1/2 c Flour
1/4 ts Baking soda
Salt to taste, if desired
4 tb Chilled butter, cut into
-cubes
1/2 c Yogurt
2 tb Sugar or grated Parmesan

1. Combine the flour, baking soda and salt in the container of a food
processor. Start blending while adding the butter cubes. Continue
blending while adding the yogurt. Remove the dough and wrap it in wax
paper or plastic wrap. Chill thoroughly.

2. Preheat the oven to 400 degrees.

3. Lightly flour a clean surface. Break off pieces of the dough and roll
then into 10 to 12 rounds, each about 1 inch thick. Place each round on
the floured surface and roll until paper-thin. Sprinkle with sugar or
Parmesan cheese. Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly
browned. Remove from the oven and let cool before serving.

Yield: 10-12 wafers.

From: Craig Claiborne’s Southern Cooking

MMMMM

Title: Terrific Turkey Spread
Categories: Appetizers, Poultry
Yield: 2 servings

6 oz Cooked turkey breast
1/3 c Finely chopped Onion
1/4 c Packed grated Carrot
1/4 c Finely chopped Apple
1/3 c Plain non/low-fat yogurt
1 T Mayonnaise (optional)
1 T Lemon juice
1/4 ts Curry Powder

Cut turkey into small pieces. Process the turkey and onion together
in food processor, or chop them together by hand. Add remaining
ingredients, mixing them well. Chill the spread before serving it.

This was originally published in “Diabetes Self-Management” magazine
as prepared by Nancy Cooper, a registered dietitian at the
International Diabetes Center in Minneapolis, MN.

You can use home-cooked turkey or deli-style turkey.

From: Jane Brody’s “Good Food Gourmet” Posted by: Sheila Exner
: RECIPE CLIPPED by Michael Prothro

MMMMM

LEEK AND POTATO SOUP (BARRY’S BEST)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Leeks white only
ng potatoes. Use only thin — ¥
Mince leeks and onion finely. Saute
in butter in a large soup pot until
potatoes very thin. Add sliced potatoes
stock to soup pot and cook over medium
potatoes are fully cooked and soft.
minutes. Let mixture cool
food processor
Return to soup pot
Serve and
This recipe makes about 8 quarts of
worry though, this soup freezes
1/4 lb Butter
skin white or Red Bliss.
leeks and onion
soft. Slice
and chicken
high heat until
Approx. 30
Puree potatoe and broth mixture in a
or blender in batches until smooth.
add milk and cream and bring to a boil.
enjoy.
soup. Don’t
exceptionally well.

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HEARTY WHOLE GRAIN BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bakery Breakfast
Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Firm silken tofu
1/4 c Apple juice
1 c Wholewheat flour
1/2 c Rye flour
1/2 c Wheatgerm, toasted
1 t Baking powder
1 t Baking soda
1/4 ts Salt, optional
1/4 ts Sesame seeds, toasted

Preheat oven to 450F oil cookie sheets.
Blend tofu until smooth blend in the apple lemon
juices. Transfer to a medium-sized mixing bowl set
aside. Sift together remaining ingredients, except the
sesame seeds. Fold flours seeds into tofu mixture.
Turn out onto a lightly floured board, roll out dough
to 1/2″ thickness, cut with cookie cutter bake for
12 minutes. Serve immediately.

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