TURKEY SOUP FROM LOREN MARTIN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty turkey carcass, left
Over from 20 pound bird
4 qt Water or broth
1 tb Chopped garlic
3 c Chopped celery
1 Large onion, quartered
2 tb Peppercorns
2 c Chopped carrots
6 Whole bay leaves
1 tb Sweet basil, dried
2 tb Whole dried Tarragon
1 c Chopped fresh parsley
1 c Wild rice
Salt and pepper to taste

Take the meat off the turkey carcass as soon as dinner is over and
toss the carcass into a large pot. Add all of the spices and water
(or broth). I usually also add a cup or two of white wine. Bring to
a boil and then reduce heat to simmer for an additional 6-8 hours.
Cool the soup and strain. If you wish, skim any fat from the broth at
this point. Return the broth to the pot, add large pieces of cooked
turkey and any coarsely chopped fresh vegetables you wish to the
mixture; add wild rice, barley, or whatever legume you wish, and
simmer (covered) until the rice is done and the vegetables are
crisp-tender. Enjoy……this also freezes well.

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Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6

2 c Unbleached Flour, Sifted 1/2 c Sugar
3 t Baking Powder 1 t Salt
2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.

Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into
greased 3-inch muffin-pan cups, fill 2/3rds full.

Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.

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Title: Quickie hollandaise sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter or margarine
2 tb Lemon juice
1/8 t Salt
3 ea Egg yolks

In small saucepan, heat butter with lemon juice and salt until
bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup.

MMMMM

2 cups water
1 large red onion, diced
3 cloves garlic, minced
1 bay leaf
1 t soy sauce
1/2 t fresh ground pepper
pinch allspice
pinch thyme
1/8 t liquid smoke
1 small parsnip, peeled and diced (parsnip haters could sub potato)
1 small carrot, peeled and diced
1 small stalk celery, diced
1/2 small head of cabbage, coarsely chopped
1 small can kidney beans (3/4 cup)
1/2 small can tomato paste (1/3 cup?)
1/4 cup water
salt to taste
Boil water and add onions, garlic, soy sauce, bay leaf, pepper,
allspice, thyme, and liquid smoke. Cover and reduce heat. Smiier for
20 minutes.

Add parsnip, carrot and celery. Add more water if necessary. Recover
and simmer for 1/2 hour.

Add cabbage and beans, simmer uncovered till cabbage is tender. Stir
in tomato paste and 1/4 cup water (add water to desired consistency).
Salt to taste and serve.

Suggested garnishes: chopped parsley and fresh lemon.

Makes 4 small servings

Title: LUNCH BOX LOLLIPOPS
Categories: Cookies
Servings: 48

2 md Extra-ripe DOLE Bananas
3/4 c Brown sugar, packed
3/4 c Margarine, softened
1 Egg
1 3/4 c Quick-cooking oats
1 1/2 c All-purpose flour
1 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Baking soda
1/2 t Salt
1 1/2 c DOLE Raisins
1 c DOLE Chopped Almonds
48 Wooden popsicle sticks (opt)

Place bananas in blender. Process until pureed; sue 1 cup for recipe.

Beat brown sugar and margarine in large bowl until light and fluffy. Beat
in egg, then 1 cup banana.

Combine oats, flour, cinnamon, nutmeg, baking soda and salt in small bowl;
stir into banana mixture just until blended. Stir in raisins and almonds.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto lightly greased cookie
sheets. Push popsicle stick into center of each, if desired. Flatten tops
of cookies with back of spoon.

Bake in 350’F. oven 15-18 minutes until lightly browned. Cool on wire
racks.

Makes 3 1/2 to 4 dozen cookies.

MMMMM

Title: BARB’S CHINA CHICKEN RICE
Categories: Main dish
Yield: 1 servings

———————————-BARB DAY———————————-
1 Chicken breast; boned,
– skinned cut in bite-size
-pieces
1 sl Ginger; fresh, diced
-fine
1 Garlic clove; pressed
2 tb Soy sauce
1 1/2 ts Sesame oil
2 tb Canola oil
1/2 c Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tb Cilantro; fresh, chopped
– fine
1 c Rice; cooked
3/4 c Chicken broth; or as needed
1/4 c Slivered almonds
Soy sauce; to taste

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp. Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it’s spices in the skillet, being careful to drain
most of the liquid and cook until it it cooked through and slightly
browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
rice, the reserved vegetables and enough of the chicken stock to keep the
rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds
and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.

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NORA MILL WHOLE WHEAT BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c NORA MILL whole wheat flour
1 c Plain white flour
3/4 c Shortening
3 tb Sugar
1 t Salt
1/2 c Water
1 tb Baking powder
2 c Buttermilk
1 t Baking soda
1 tb Dry yeast

Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp.
sugar. Let yeast rise. Sift all flour, soda, salt,
baking powder, and 2 Tbsp. sugar. Add shortening to
sifted ingredients and blend well with hands. Add
buttermilk and yeast, then roll out and cut. Bake at
400 degrees F. for 12 minutes. Biscuit Roll can be
refrigerated for up to two weeks.

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Title: Cantonese Dinner
Categories: Oriental, Main dish, Pork
Yield: 4 servings

1 1/2 lb Pork steak (cut in strips)
2 tb Oil
1 ea Large onion, sliced
1 ea Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 tb Brown sugar
1 1/2 ts Salt
2 ts Worcestershire sauce

Brown pork in oil. Put in crock pot. Add remaining
ingredients and cook 6-8 hours on low. Serve over rice.

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MRS. CLAUS’ COOKIES

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Stewed California dried figs
— (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 t Salt
2 c Sifted all-purpose flour
1 t Baking powder
1 t Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants

With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.

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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RISOTTO CON CALAMARI (RICE WITH SQUID)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Rice Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Squid with tentacles
4 tb Olive oil
1 lg Onion — chopped
1 Pimiento — chopped
1 Tomato — peeled, seeded,
– — chopped
2 Garlic clove — minced
1 tb Parsley, minced
-Kosher salt — to taste
-Pepper — to taste
1 pn Saffron threads
1/2 Chili pepper, deveined
-crumbled
1/4 c Dry red wine
2 c Short-grain rice
3 c Fish broth or claim juice,
-heated to a boil
1 Pimiento, cut into strips
———————–GARLIC —
SAUCE———————–

3 Garlic cloves, crushed 1/2 c Olive oil

Clean the squid, reserving their ink sacs and the
tentacles. Cut the squid into 1/2-inch-wide rings or
into pieces. Chop the tentacles.

In a wide, shallow casserole, preferably earthenware
and about 12 inches across, heat the oil and saute the
onion until it is wilted. Add the squid rings and
tentacles and saute for 5 minutes; then add the
chopped pimiento, tomato, garlic, parsley, salt,
pepper, saffron, and chili pepper. Cover and simmer
for 30 minutes.

Break the ink sacs into a cup and mix with the wine.
Pass this mixture through a sieve several times until
most of the ink is extracted. Reserve. Add the rice
and boiling hot broth to the casserole and stir in the
ink mixture. Season with salt and pepper. Bring to a
boil and cook over medium-high heat, uncovered, and
stirring occasionally, for 10 minutes, or until the
rice is no longer soupy but some liquid remains.
Decorate with the pimiento strips and transfer to a
325-degree oven. Bake for 15 minutes, uncovered, until
the liquid is absorbed but the rice is not quite done.
Remove from the oven, cover lightly with foil and let
sit for 10 minutes.

While the rice is resting, make the garlic sauce.
Place the crushed garlic in a processor or blender.
Very gradually, with the motor running, pour in the
oil. Blend until smooth. Serve separately.

This recipe is based on Penelope Casas’ Arroz Negro
from her excellent book The Foods and Wines of Spain.
The result is a superb, rich black risotto. Use only
Italian short-grain rice; otherwise the dish will not
work. The rice will be mushy.

Yield: 4-6 servings. Note: Serve this dish with a
salad and a dry white wine. From: Pat Stockett Date:
Mon, 10-1

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