KASHA SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 t Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut — pressed dry
1 1/2 ts Miso

Place kombu in water for 10 minutes to reconstitute
it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms
in oil in a large stockpot until slightly softened,
about 5 minutes.

Add garlic powder, basil, kombu, reserved water,
kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in
it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8
minutes. Serve hot.

Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-1/4
teaspoons.

Source: Chef Ron Pickarski in Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

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Gingerbread Bears

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter,or margarine — softened
2/3 Cup Brown Sugar,light — packed
1/2 Cup Molasses,light
1 Egg,large
3 1/2 Cups Flour,All-Purpose
1 Teaspoon Salt
1 Teaspoon Baking Powder
Spices*

*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon
and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar
and molasses until light and fluffy. Add egg and remaining ingredients. Beat at
low speed until well mixed, constantly scraping bowl with rubber spatula. Shape
dough into a ball, wrap tightly with plastic wrap adn chill 3-4 hours.
2-Lightly grease 2 large cookie sheets, turn oven to 350. On
lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch
thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many
cookies as you can;
reserve trimmings. With pancake turner, carefully place cookies on cookie
sheets. Bake for 12 minutes or until edges
are light brown. Remove to wire racks to cool. Repeat with other half of dough
and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed
beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just
until mixed. Turn speed to high and beat until stiff. Divide dough into small
bowls and tint each with food coloring of your choice. If necessary, add a
little water for spreading ease. Keep all bowls covered with
plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed
paper lined cookie sheets. With small
and medium artist’s brushes, paint the cookies. Allow cookies to dry
completely, about 2 hours. Store in tightly covered containers. First Place
winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993.
Jo Anne Merrill

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HUNTER’S MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FIRST PART—–
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf
—–SECOND PART—–
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans (or more)
– halved or quartered
4 Roma tomatoes — chopped
1/2 c Chianti or other red wine
1 t Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves
—–THIRD PART—–
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar

FIRST PART: Bring the water to a boil. Put in all
first part ingredients and then simmer, covered, for 3
hours. SECOND PART: Add all second part ingredients to
pot and simmer for 30 minutes.
THIRD PART: Add all third part ingredients to pot and
simmer for and additional 30 minutes.
Serve with lots of garlic bread.

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DINNER ROLLS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
3 tb Sugar
2 tb Dry milk
1 t Salt
2 1/2 tb Butter
5/8 c Water (5 fl.oz)
1 t Dry yeast
TOPPINGS:
1 Egg
-(for brushing on top)
3/4 tb Poppy seeds — (optional
-for sprinkling on top)
3/4 tb Sesame seeds — (optional
-for sprinkling on top)

1. Place first 5 ingredients inside the bread pan. Add liquid
ingredients. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the
basic dough mode (2 hours and 25 minutes later) 2. Divide the dough
into 12 equal portions. Roll each portions into a ball. Cover with a
plastic wrap and rest for 20 minutes. 3.

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Title: QUICK CHINESE CHICKEN SALAD
Categories: Oriental, Poultry, Salads
Yield: 4 servings

3/4 lb Skinless chicken breasts
2 ts Salt

—————————SAUCE—————————
1 Garlic clove; peeled
1 sl Fresh ginger; peeled
2 Scallions
– with green tops trimmed
2 ts Chili bean sauce
2 ts Dark soy sauce
1 ts Sugar
2 ts White rice vinegar
2 ts Sesame paste
-=OR=- peanut butter
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 ts Sesame oil
1/2 lb Iceberg lettuce
– finely shredded

————————-DRESSING————————-
2 tb White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place
breasts in a pot. Put in enough cold water to cover
the chicken, add the salt. Bring the mixture to a
simmer, cook for 5 minutes. Turn off the heat and
cover tightly. Let the chicken sit in the hot water
for 10 minutes. While the chicken is sitting, combine
the sauce mixture ingredients together in a blender
and set aside. Toss the lettuce with the white rice
vinegar and place on a platter. Remove the chicken and
allow to cool. Pull off the meat, finely shred and
toss with the sauce. Place the chicken with sauce on
top of the lettuce and serve at once.

—–

Title: White Chocolate Rasberry Cheesecake
Categories: Cheesecakes, Fruits, Chocolate
Yield: 12 servings

———————————–CRUST———————————–
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter

———————————-FILLING———————————-
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 ea Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
1 x -frozen

———————————-TOPPING———————————-
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350~F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs, one
at a time, only until blended. Stir in milk, then
white chocolate, by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries, pressing the second layer of
rasberries down into the batter so they don’t dry out
in the oven. Bake at 375~F for 15 min. Reduce heat to
235~F and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon
cooling. Let come to room temperature and refrigerate
overnight. Remove from pan. Mix together topping
ingredients and heat in microwave Spread cooled cake
with chocolate and let stand until firm. Decorate with
whipped cream, chocolate curls and raspberries

—–

Pasta and Bean Soup

Recipe By : adapted from James McNair’s Soups (c) 1990
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup cannellini beans
5 tablespoons olive oil
1 cup finely chopped onion — yellow
1/2 cup finely chopped celery
1 teaspoon minced garlic
1/4 cup fresh sage — chopped
1 tablespoon chopped fresh rosemary
2 bay leaves
1 cup diced carrot — scrubbed
1/2 cup fennel bulbs — chopped
1 cup plum tomatoes — chopped drained
3 tablespoons fresh flat-leaf parsley — chopped
2 cups low sodium vegetable broth
pinch Salt
pinch Freshly ground black pepper
3/4 cup macaroni — or small pasta
3 tablespoons chopped fresh basil — and/or
fennel weed
grated Parmesan cheese
Fresh basil — for garnish

Italian pasta e fagioli is a hearty combination of pasta and bean. Try other
dried beans and pasta shapes. This version is meatless; about 300 cals, 12 g
fat (MasterCook III)

Carefully pick over the beans to remove any shriveled beans and foreign matter.
Rinse, cover with cold water, and soak overnight. Drain and aside.

In a soup pot, heat 2 tablespoons of the oil medium-high heat. Add the onion
and celery and saute until soft, abour 5 minutes. Add the garlic, sage, and
rosemary and saute 1 minute longer. Add the bay leaves, drained beans, and
enough water to cover by about 1 inch. Bring to a boil, then reduce heat,
cover, and simmer 1 1/2 hours.

In a skillet, heat the remaining 3 tablespoons olive oil over medium-high heat.
Add the pancetta or ham, carrot, and fennel, if using and saute until the
pancetta is cooked, about 5 minutes. Add the meat to the beans. Stir in the
tomato, parsley, and broth and season to taste with salt and pepper. Cover and
simmer until the beans are very tender, about 1 hour longer; add more liquid if
necessary to keep the beans covered during cooking.

About 20 minutes before the soup is ready to serve, increase the heat and bring
the soup to a boil. Stir in the macaroni and cook until al dente. Just before
serving, stir in the minced basil or fennel greens.

Ladle the soup into preheated bowls, sprinkle with Parmesan cheese, garnish
with basil or fennel sprigs. Pass additional cheese at the table.
Alternatively, pour the soup into a container and refrigerate, uncovered until
cool, then tightly cover and store for up to 3 days. Slowly reheat by adding
herbs, cheese, and garnish.

[patH 01 Oct 96]

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3268 0 0 0 0 0 0 0 3270 0 0

Title: Best Oatmeal Cookies
Categories: Cookies
Yield: 55 servings

3/4 c Low ft margarine, room temp 1 c White sugar
1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour 1 ts Baking soda
1 ts Ground cinnamon 1/4 ts Ground nutmeg
1 1/2 c Oats, uncooked 1 c Raisins
1 ts Vanilla

In a large mixing bowl, beat margarine and sugars until light and fluffy.
Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon
and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill
1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place
on an ungreased cookie sheet. Grease the bottom of a glass with margarine,
dip glass in sugar and use to flatten ball of dough. continue, leaving
adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1
g.

—–

I have just started using our smoker. From what I have read the variety in
equipment is significant. Follow the basic instructions that came with your
smoker. You can adapt any marinade, rub or paste recipe to be used with the
smoker. If it is a water smaoker try varying the liquid that you use in the
pan. I often put herb prunnings or the stems from the fresh herbs that I
have cooked. Dried orange or lemon peels are good too. You can also use
onion skins, celery tops, any good garbage that will add aroma to the mix. I
work at home so it is easy for me to start the fire when the kids leave for
school, they catch a 7 am bus and ususally by dinner it is ready. I use dry
rubs because I like the way they taste and it takes less fussing during the
day. I put the meat in a plastic bag with the herbs the night before so that
the flavors can penetrate. Don’t know if it is better but it makes the
morning easier. As long as the fire stays going I have found I only have to
work with it every two hours or so. It is actually better if I don’t fuss
too much. Once during the day I will empty the fire pan into the Weber grill
and them use tongs to put the coals back in the fire pan and add fresh coals
and wood. I like fish, beef and pork the best. Chicken seems better to me on
the regular grill. It gets crunchier. For wood we use mostly found wood. The
prunnigs for a neighbors grape vine, my mother’s crabapple, an oak tree that
a neighbor cut down. Just don’t use any soft wood such as pine. Experiment
and have fun.

Kathy

HUMMUS BI TAHINI (CHICK PEA SESAME PUREE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chick peas
3 c Water
1/3 c Tahini
1/2 c Lemon juice
2 Cloves garlic — crushed
Salt
—–FOR SERVING—–
Parsley — chopped
1 tb Olive oil
Paprika or cayenne pepper

1. Wash chick peas well, cover with the water and soak
for 12 hours or overnight. 2. Boil gently for 2 hours
in the water in which they were soaked, add 1 teaspoon
salt and cook until very tender, about 3 hours in all.
Drain and reserve some of the cooking liquid and 1
tablespoon of the peas. 3. Press peas through a sieve
or food mill, adding about 2 tablespoons of the
cooking liquid to separate the last of the peas from
the skins. 4. Slowly blend the tahini and most of the
lemon juice into the puree. 5. Crush garlic with 1/2
teaspoon salt in a mortar and add to puree. Adjust
flavour and consistency with lemon juice or cooking
liquid and add salt if necessary. Hummus should be
thick and smooth. 6. Spread in a shallow serving dish,
swirling it with back of a spoon. Pour olive oil in
centre and garnish with reserved chick peas, chopped
parsley and a sprinkling of paprika or cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food
processor method: Puree peas to separate skins, add to
container or processor bowl with remaining
ingredients, holding back some lemon juice and salt to
adjust flavour. Blend or process until thick and
smooth. Note: Even if using a modern appliance the
chick peas must be separated from their skins for a
successful hummus.

Preparation time can be shortened by removing the
skins either after the initial soaking, or after
boiling.

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