Title: Miniature Pumpkin Soup In The Shell
Categories: New, Text, Import
Yield: 1 servings

8 mini pumpkins (each about
: the
: size of a large tomato)
1/2 c thinly sliced onion
1 1/2 TB unsalted butter
1/2 TB minced fresh sage
: or 1 teaspoon dried
3 c chicken stock
1/4 c freshly grated Parmesan
: Chopped fresh parsley for
: garnish

Cut the top 1/4 off 4 pumpkins, reserving the lids and
discard the seeds. Cut the remaining pumpkins in half
and discard the seeds.

Bake the pumpkins (including the reserved lids), cut
side down, on lightly oiled baking sheets in a
preheated 350 degree oven for 40 minutes or until they
are tender. (Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the
pulp out of the halved pumpkins. Scrape most of the
pulp out of the remaining pumpkins, leaving just
enough in each so that it retains its shape.

In a skillet cook the onion in the butter over low
heat, stirring, until it is softened. Add the sage and
cook for 2 minutes. Add the pumpkin pulp and chicken
stock and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer
it to a saucepan. Stir in salt and pepper to taste and
water to thin the soup if necessary. Ladle about 1/2
cup of soup into each of 4 heated soup bowls and put
one of the hollowed-out reheated pumpkin shells on
top. Fill each pumpkin shell with the soup and garnish
with a sprinkling of the Parmesan and some of the
parsley. Top with the reserved lids.

Yield: 4 servings

Recipe By : COOKING LIVE SHOW #CL8744

From: Grace Wagner

CHERRY SOUFFLÉ

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cherry purée
1 tb Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste

Pit and purée enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375øF. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the
cherry purée in a small pan. Add the lemon juice, salt, and sugar to
taste, and stir to blend; remove from the heat. Beat the egg whites until
stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the soufflé dish and bake for 20-25 minutes.

Both of the above recipes from “The Fanny Farmer Cookbook”, Alfred A.
Knopf, Inc. (c) 1979.

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FIG GINGER CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
2 Eggs
1 c Corn sirup
1/2 c Sour milk
3 c Cake flour
1 t Baking powder
1 t Ginger
1/2 ts Cloves
1/2 ts Cinnamon
1 t Lemon flavoring
1 1/2 c Cooked dried figs
1/2 c Chopped nuts
1/2 ts Salt
1 t Baking soda

Boil figs 10 minutes, drain, and slice fine. Cream sugar and
shortening, add beaten eggs and sirup. Sift flour, measure, and sift
with baking powder, baking soda, salt, and spices. Add alternately
with milk to first mixture. Add flavoring, figs, and nuts. Beat
thoroughly. Pour into well-oiled layer cake pans. Bake in moderate
oven (375 F) about 20 minutes. Ice with ginger icing. If desired 1
1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups
white flour. The Household Searchlight

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RAW APPLE MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Apple, diced
1 c Sugar
2 Eggs, beaten
1/2 c Oil
2 ts Vanilla
2 c Flour
2 ts Baking soda
2 ts Cinnamon
1 t Salt
1 c Raisins
1 c Walnuts, broken in large
-pieces

Servings: 16

Preheat oven to 325 degrees. Grease 16 muffin tins.
Put 3 mixing bowls on the counter. Mix the apples and
sugar in one bowl and set aside. Put the eggs, oil and
vanilla in the second bowl, and stir to blend well. In
the third bowl, put the flour, baking soda, cinnamon,
and salt, and stir the mixture with a fork until
blended.

Stir the egg mixture into the apples and sugar, and
mix thoroughly. Sprinkle the flour mixture over the
apple mixture and mix well. (may want to use your
hands as this is a stiff batter) Sprinkle the raisins
and walnuts over the batter and mix until they are
evenly distributed. Spoon into the muffin tins.

Bake for about 25 minutes, or until a straw comes out
clean when into the center of a muffin. Serve warm.
These are dense, moist and good!

Posted by: Pat Finch August 1991 Source: The Breakfast
Book, Marion Cunningham

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Spanish Omelet

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

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

1 Onion,chopped

2 tb Butter or margarine

1 cn Tomatoes (8oz)

1 ts Salt

3 Eggs,well beaten

2 tb Hot pepper sauce

Crackers

Grated cheese

1. In medium skillet, brown onion in butter; stir in tomatoes, salt, hot

sauce and eggs.

2. When mixture is cooked, pour over crackers and sprinkle with grated

cheese.

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HANOI BEEF AND RICE-NOODEL SOUP (PHO BAC)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak
2 lg Onions, unpeeled, halved
-and studded with 8 whole
-cloves
3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece
8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce)
1 lb 1/4-inch-wide dried rice
-sticks (banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Freshly ground black pepper
—–ACCOMPANIMENTS—–
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced
2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves
1 bn Fresh Asian basil *
* or regular fresh basil,
-separated into leaves

“This sublime recipe comes from my mother, a native of Hanoi. She
always made the beef stock in large quantities++enough for at least 3
meals++and froze it in batches until needed.”

In order to cut the beef into paper-thin slices, freeze the pieces of
meat for 30 minutes before slicing.

The night before, clean the bones under cold running water and soak
overnight in a pot with water to cover at room temperature. (This
will help loosen the impurities inside the bones. When heat is
applied, these impurities are released and come to the top much
faster and can be removed, therefore, producing a clear broth.)

Place the beef bones, oxtails and short rib plate in a large
stockpot. Add water to cover and bring to a boil. Cook for 10
minutes. Drain. Rinse the pot and the bones.

Return the bones to the pot and add 6 quarts of water. Bring to a
boil. Skim the surface to remove the foam and fat. Stir the bones in
the bottom of the pot from time to time to free the impurities.
Continue skimming until the foam ceases to rise. Add 3 quarts more
water and bring to a boil. Skim off all the residue that forms on
the top. Turn the heat to low and simmer.

Meanwhile, char the clove-studded onions, shallots and ginger
directly over a gas burner or under the broiler until they release
their fragrant odors. Tie the charred vegetables, star anise and
cinnamon stick in a double thickness of dampened cheesecloth. Add
the spice bag, parsnips and salt to the simmering broth. Simmer for
1 hour.

Remove the short rib plates. Pull the meat away from the bones.
Reserve the meat and return the bones to the pot. Simmer the broth,
uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils
away, add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the grain into paper-thin
slices, roughly 2 by 2-inches in size. Slice the reserved short rib
meat paper-thin. Set aside.

In a small bowl, combine the scallions, coriander and half of the
slice onions. Place the remaining sliced onions in a small bowl and
stir in the hot chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes. Drain and set
aside.

When the broth is ready, remove and discard all of the bones. Strain
the broth through a strainer or colander lined with a double layer of
dampened cheesecloth into a clean pot. Add the fish sauce and bring
the broth to a boil. Reduce the heat and keep the broth at a bare
simmer.
In another pot, bring 4 quarts of water to a boil. Drain the
noodles, then drop them in the boiling water. Drain immediately.
Divide the noodles among 4 large soup bowls. Top the noodles with
the sliced meats. bring the broth to a rolling boil. Ladle the broth
directly over the meat in each bowl (the boiling broth will cook the
raw beef instantly). Garnish with the scallion mixture and freshly
ground black pepper.
Serve the onions in hot chili sauce and the accompaniments on the
side. Each diner will add these ingredients as desired. Yield: 4
servings.

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BELL PEPPER BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Long-grain white rice
4 lg Red bell peppers — coarsely
Chopped
1 sm Onion — chopped
2 c Chicken stock
2 c Milk
1/2 c Heavy cream
1/4 ts Cayenne
1/4 ts Hungarian sweet paprika
1/8 ts White pepper
Salt to taste

Place the rice in a small saucepan with 2 cups of
water. Bring to a boil, reduce the heat to low and
simmer uncovered until the rice is overcooked and
mushy and the water has almost boiled away, about 40
minutes. In a medium saucepan, combine the red
peppers, onion and 2 cups of water. Boil over moderate
heat until the peppers are tender but still bright
red, about 10 minutes. Drain at once.

Put the rice, red peppers, onion and 1 cup of the
chicken stock into a blender or food processor. Puree
until smooth.

Strain the puree into a medium saucepan, add the milk
and the remaining 1 cup of chicken stock. Simmer over
low heat for 5 minutes to thicken slightly. Stir in
the cream, cayenne, paprika and white pepper. Season
with salt to taste. Cover the bisque and set aside
for 1 hour to blend the favors. Rewarm over low heat
before serving.

NOTE: May be made day ahead of time.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: PHYLLIS DILLER’S LEMON REFRIGERATOR COOKIES
Categories: Cookies, Celebrity
Yield: 6 Dozen

1/2 c Butter; softened
2 c Flour
1/4 ts Salt
1/2 c Light brown sugar; firmly
– packed
1 Egg
1/2 c Sugar
2 tb Fresh lemon juice
1/2 c Shortening
1 tb Lemon peel; grated
1/4 ts Baking soda
1/2 c Nuts; chopped

Cream butter, shortening and sugar until fluffy. Beat in egg, lemon
juice and lemon peel. Mix well.
In bowl combine remaining ingredients and stir in cream mixture. Cover
and refrigerate for 1 hour. Remove from refrigerator and form into two
10-inch rolls on waxed paper. Wrap tightly and refrigerate overnight.
Preheat oven to 400 degrees. Slice rolls into 1/4-inch slices and bake
on ungreased cookie sheets 8 to 10 minutes. Makes about 80 cookies.
Formatted by Mary Wilson, BWVB02B.

—–

Sea Bass Greek Style

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Sea Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
8 8-oz sea bass fillets
1/2 c Flour (or as needed)
2 tb Light olive oil
1 Lemon — juiced
3 tb Vegetable oil
2 lg Yellow onions — chopped fine
6 Garlic cloves — crushed
1 bn Parsley — chopped
1 pn Pepper
3 1/2 c Canned tomatoes
1 Tomato — chopped
3 Bay leaves
1/2 ts Rosemary
1/2 c Dry white wine
1 Lemon — cut into 8 wedges

Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on
medium high until it is hot. Quickly sear the fillets on both sides so
that they are sealed. Place the fish in a large baking pan and sprinkle on
the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on
medium high until it is hot. Add the onions, garlic, and parsley. Saute
the ingredients for 3 to 4 minutes, or until the onions are translucent.
Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned
tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the
ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20
minutes, or until it is just done.
Garnish the dish with the lemon wedges.
Source: Papadakis Taverna – San Pedro, California California Beach Recipe –
by Joan Carl Stromquist – ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

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Title: Mathilde’s Vegetable Soup
Categories: Soups, Vegetables, Vegetarian
Yield: 1 batch

2 qt ;Water
5 Vegetable bouillion cubes
1 tb Salt
1 ds Pepper
2 Stalks celery, cut up
1 lg Onion cut up
2 #2 cans of diced tomatoes
1 pk Frozen cut okra
2 pk Frozen mixed vegetables
–(beans, peas, carrots,
–corn, and limas)
1 cn Pinto beans
1 md Potato, diced
1/2 Green pepper, diced
1 lb Mushrooms, sliced
2 c Tomato juice
1 ds Cayenne pepper

In a large covered pot, combine water, bouillion cubes, salt and a
dash of pepper. Then add remaining ingredients. Cook together 5-6
hours. Excellent reheated. We keep this in freezer containers all
year round, each container holding enough soup for one family sitting.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, Fl. Source unknown. Formatted by Cathy Harned.

MMMMM