Potato Soup with Worst and Garden Herbs

Recipe By : AllerHande
Serving Size : 1 Preparation Time :0:35
Categories : Starters* Soups and stews*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 grams potatoes
1/2 liter water
1 beef bouillon tablet — (or less) *
1 deciliter sparkling white wine
freshly ground pepper — to taste
50 grams gekookte worst **
4 takjes parsley, finely chopped — about 1/4 cup
4 takjes selderij***, finely chopped — about 1/4 cup

* A Dutch bouillon tablet is good for 1/2 liter (about 2 cups) water;
an American cube is good for 1 cup water.

** “Gekookte worst” is a worst, 2-3″ in diameter. When we get a
craving for a bologna sandwich, this is what we use. It doesn’t
really look like bologna – it’s smaller around and a bit coarser
in texture, but the taste is similar. I think you could substitute
some good-quality bologna.

*** Can’t think of the English word for “selderij”. It looks like
flat parsley; tastes a bit of celery. Just use more parsley if you
can’t find anything similar.

Peel, wash, then dice the potatoes.
Put the pots in a pan with the water, bouillon tablet, and wine.
Bring to a boil; put a lid on, turn down the heat, and simmer for 20 min,
till the pots are done.
Let cool for a bit.
Puree the pots and cooking liquid; return to pan.
[This is a good point to put it in the frig, if you’re making ahead.]
[I thought it was a bit gelatinous, as potato soups are wont to be, at this
point, so I added another cup of water (that I whizzed in the blender to
clean it out.]

Remove the skin from the worst.
Cut the worst into “matchsticks” up to 2″ long.
Finely chop the parsley and selderij.

Warm the soup broth.
Stir in the worst and herbs and heat till warmed through.

Serves 2 as main course, or 4-6 as starter.

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WHITE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
4 Egg whites
1 t Almond flavoring
2 c Cake flour
3 ts Baking powder
1/4 ts Salt
1/2 c Milk
OR
1/4 c Evaporated milk diluted
-with
1/4 c Water

Cream sugar and shortening. Sift flour, measure, and
sift with baking powder and salt. Add alternately
with milk to creamed sugar and shortening. Beat
thoroughly. Add flavoring. Carefully fold in stiffly
beaten egg whites. Pour into well-oiled layer cake
pans. Bake in moderate oven (375 F) about 20 minutes.
The Household Searchlight

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ROBB’S SPECIAL CHERRY PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
2 2/3 c Pastry flour
1 t Salt
1 1/4 c Vegetable shortening
Ice water – 8 to 12 tbs
—–FILLING—–
2 (1 lb.) cans pitted tart red
– cherries (water pack)
1/3 c Liquid from cherries
3 tb Quick-cooking tapioca
1/4 ts Salt
1/4 ts Almond extract
1 t Lemon juice
1/2 ts Red food coloring
1 1/4 c Sugar
1/8 ts Ground cinnamon
1/8 ts Ground cloves
2 tb Butter or margarine

(DIRECTIONS FOR PASTRY)
Combine flour and salt in large mixing bowl. Cut shortening into
flour mixture, using pastry blender, until mixture resembles coarse
crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water
over mixture and toss mixture with two forks. Sprinkle another 4
tablespoons ice water over mixture and toss mixture again. If
mixture can be pressed together to form a solid mass do not add
additional water. If mixture is still crumbly, add additional ice
water 1 tablespoon at a time, tossing mixture with forks, until a
mass can be formed. Divide mixture and form 2 balls of dough, one
slightly larger than the other. Press the larger ball of dough into
a disk and roll between sheets of waxed paper until 1/8-inch thick.
Line deep 9-inch pyrex pie plate with pastry and trim edges to
3/4-inch beyond edge of plate. Set aside. Press remaining ball of
dough into a disk and roll between sheets of waxed paper until
1/8-inch thick. Set aside.
(DIRECTIONS FOR FILLING)
Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard
remaining liquid. Add tapioca, salt, almond extract, lemon juice and
food coloring, then cherries. Combine 1 cup sugar, cinnamon and
cloves. Pour sugar mixture over cherries. Mix and let stand at least
15 minutes. Fill pastry with cherry mixture. Dot with butter.
Sprinkle with remaining sugar. Moisten rim with water. Fit top
pastry over filling. Turn top edge over bottom edge and press firmly
together, creating fluted edge. Cut vents in top to allow steam to
escape and juices to bubble. Bake at 425 degrees for 15 minutes.
Reduce temperature to 375 degrees and continue baking for 35-45
minutes, or until filling is bubbling and crust is golden brown. If
edge of crust appears to be browning too quickly, cover lightly with
aluminum foil. Cool pie thoroughly on wire rack.
Note: The spice flavor is quite subtle, but very effective when
combined with the lemon juice and almond extract. Try these
modest amounts first (I prefer them), or increase them to suit

– – – – – – – – – – – – – – – – – –

Date: 17 Nov 93 16:03:41 CST
From: “Anne Bolter”
Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Creole-Style Oven Pot Roast

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Meats

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

4 lb Bottom round beef roast

1 Garlic clove,small,slivered

Seasoned flour

2 tb Vegetable oil

1 Onion,medium,sliced

1 Bell pepper,large,diced

1/2 Rib celery,cut in 2"-pieces

10 Carrots,cut in half

2 Tomatoes,large,peeled/choppd

1 tb Parsley,chopped

2 Bay leaves,small

1 c Water

1 ts Salt

Pepper,freshly ground

8 Potatoes,peeled

1. Wipe roast; insert garlic slivers into roast and coat all sides well

with seasoned flour.

2. Place meat in large roasting pan with vegetable oil and onion; roast

uncovered in preheated 500’F. oven 30 minutes, until browned on all sides.

3. Remove from oven; reduce temperature to 300’F.

4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay

leaves and water; season with salt and pepper.

5. Cover pan, return to oven and roast 1 1/2 hours.

6. Add potatoes; roast 1 hour longer.

7. Remove lid (to brown vegetables and reduce stock); roast about 30

minutes longer.

8. Correct seasonings; transfer roast and vegetables to heated platter.

9. Heat stock over direct heat to brown and thicken gravy.

10. Spoon gravy over sliced meat and vegetables.

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Title: Spiced Black Beans
Categories: Vegetables
Yield: 6 cups

1 lb Dried black beans, picked
-over
1 md Onion, peeled
4 Whole cloves
2 Chorizo sausages (opt)
4 lg Sprigs fresh cilantro, stems
-crushed
1 lg Carrot
1 Celery stalk, with leaves
2 T Olive oil
2 T Cocoa powder
1 T Ground cumin
1 T Chili powder
1/4 t Red pepper flakes
8 c Water

When cooking up these beans, don’t add salt to the water, because it
keeps the beans from becoming tender. Cocoa powder add a subtle
sweetness that is used in Mexican mole sauces to cut the heat of the
chili. I think it adds a great depth of flavor to this ’90s favorite.

1. Soak beans overnight in water to cover. Drain and rinse.

2. Stud the onion with cloves.

3. Place all ingredients in a large, heavy pot and bring to a boil.
Reduce heat to a simmer and cook until tender but not mushy, about 1
1/2 hours.

4. Remove flavoring vegetables; discard or reserve for another use.
Slice chorizos, if desired, and return to beans; or serve chorizos on
their own.

Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17
milligrams cholesterol.

NOTE: For a special treat, puree 2 cups of beans (without chorizos)
along with some of the cooking liquid until you have a smooth paste.
Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack
cheese over bean paste. Set on baking sheet in a 350’F. oven for 3
minutes to melt cheese. Serve warm, topped with shredded lettuce and
chopped cilantro. Serve with chorizos.

MMMMM

Title: Cherry almond pie
Categories: Pastries, Desserts, Fruits
Yield: 6 servings

Pate brissee (see recipe)
2 tb Quick-cooking tapioca
1/2 ts Salt
1/4 ts Almond extract
2 tb Unsalted butter, softened
1/2 ts Lemon zest, grated
1/3 c Flour
1 ts Water
5 c Sour cherries
1 1/2 ts Lemon juice
1 c Sugar
1/8 ts Ground cloves
7 oz Almond paste
2 Lg Egg yolks
1 Egg yolk mixed with

Roll out dough 1/8-inch thick on a lightly floured surface. Fit it into a
9-inch pie plate. Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined. Add the egg yolks, one at a time, beating
well after each addition. Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 15-20 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite

—–

EMPIRE STATE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded unpeeled apples
1 1/3 c Sugar
1 c Chopped cranberries
1 c Shredded carrots
1 c Chopped pecans or walnuts
2 1/2 c Flour
1 tb Baking powder
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
2 Eggs, lightly beaten
1/2 c Vegetable oil

In a large mixing bowl combine apples and sugar.
Gently fold in cranberries, carrots and nuts. In
another bowl combine flour, baking powder, baking
soda, salt and cinnamon. Mix well. Add to apple
mixture. Mix well to moisten dry ingredients. Combine
eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3 full. Bake at 375 degrees for
20-25 minutes. Cool 5 minutes before removing from
tins.

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Title: 651500 Spanish Roast
Categories: Spanish, Beef, Chocolate
Yield: 6 servings

4 lb Roast
-Flour
2 T Oil
1 lg Onion, sliced thin into
-rings
1 t Salt
1/2 t Black pepper
2 Whole cloves
1 T Vinegar
1 Whole bay leaf
1 t Cinnamon
2 T Catsup
2 c Water
2 oz Semi-sweet baking
-chocolate, grated

Flour roast. Brown in oil on all sides. Remove roast from pan and
set aside. Put onion rings into pot (Dutch oven). Add salt and
pepper. Put roast on top of onion rings, add cloves, vinegar, bay
leaf, cinnamon, catsup and water. Put lid on pot. Let come to a
boil and simmer about 2 1/2 hours or until roast is tender. Add
grated chocolate and stir around roast. Let cook another 15 minutes.
Remove cloves and bay leaf.

MMMMM

Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2 tb Onion, chopped
2 tb Fresh chives, finely chopped
1 ts Shallot, finely chopped
3 tb Green bell pepper, finely ch
-pped
1/4 c Olive oil
2 c Wild rice, rinsed well and d
-ained
4 1/2 c Chicken broth, heated
Salt, pepper to taste
3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.

a 1952 Gourmet Mag. favorite

—–