Title: Pumpkin Broccoli Chowder
Categories: Vegetables
Yield: 4 servings

4 T Butter or mild vegetable oil
1 lg Onion, chopped
1 T Tamari or shoyu soy sauce
1 Ripe tomato, diced, peel if
-you like
4 c Chicken stock
4 c Fresh pumpkin or butternut
-squash puree; or use canned
1 T Maple syrup or honey
Salt to taste
Freshly ground black pepper
-to taste
1 bn Broccoli, tops cut into
-small flowerets, stems
-julienned into strips
-1/4×1″
1/2 c Heavy (whipping) cream

(From “Soup and Bread: A Country Inn Cookbook” by Crescent
Dragonwagon. Workman Publishing; $12.95)

In a 10″ skillet, melt the butter or heat the oil over medium-low
heat. Add the onion and saute slowly until almost limp but not brown,
about 6-7 minutes. Add the tamari or soy sauce and the tomato. Cook,
stirring often, until the tomato’s juice has evaporated, about 6
minutes.

Transfer the saute to a soup pot. Deglaze the saute pan with a little
of the stock, and add the pan contents, plus the remainder of the
stock to the soup pot. Add the pumpkin or squash puree, the maple
syrup or honey, salt and a touch of freshly ground black pepper.
Heat, stirring often.

Separately, in a small pot with a tightly fitting lid, steam the
broccoli flowerets and stems until tender-crisp (they should be a
bright green), about 3-4 minutes.

Stir the steamed broccoli into the soup, then stir in the cream. Let
the soup cook over low heat, stirring occasionally, until hot and the
flavors have blended, 8-10 minutes.

MMMMM

PORTUGAL: FISH STEW (CALDEIRADA DE PEIXE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fish — whatever available
or
– shellfish
2 pn Salt
4 tb Olive oil
2 Onions — chopped
8 Tomatoes — peeled chopped
1 Green pepper — seeded
– chopped
4 lg Cloves garlic — crushed
1 pn Nutmeg
1/2 ts Ground allspice
3 ts Piri-piri sauce
– see recipe
1 sm Glass dry white wine
1 Handful coriander leaves
– chopped
4 Slices of bread with the
– crusts cut off

This is a real fisherman’s stew, dependent on whatever
the boats have brought in. The spices and hervs give
the dish its special Portuguese identity.

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piri-piri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproff dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprikle well with
the remaining oil or dot with a little butter. Cook in
a pre-heated oven at 350 degrees F. for about 30
minutes or until the fish is tender. Serve with boiled
or sliced and fried potatoes, bread and a slad to make
a substantial main meal. If you cannot obtain
coriander leaves, you can use fresh parsley instead,
but this will alter the flavour of the dish.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE”
by Michael Bateman, Caroline Conran Oliver Gillie.
Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

– – – – – – – – – – – – – – – – – –

Title: Dog Pooch Munchies
Categories: Dog biscuit
Servings: 6

3 c Whole wheat flour
1 ts Garlic salt
1/2 c Soft bacon fat
1 c Shredded cheese
1 Egg, beaten slightly
1 c Milk

1. Preheat oven to 400 F. degrees. 2. Place flour and garlic salt in a
large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough
milk to form a dough. Knead dough and roll out to about 1 inch thick. 3.
Use dog bone cookie cutter to cut out dough. Place on greased cookie
sheet. Bake about 12 minutes, until they start to brown. Cool and serve.

MMMMM

UKRAINIAN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soup Ethnic
Sidedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 ea Potatoes, cubed
1/2 c Vegetable oil
1 1/2 tb Flour
1 ea Onion, lg. chopped coarsely
1 t Salt
1 t Black pepper
4 ea Bay leaves
3 ea Garlic cloves, minced
2 tb Peppercorns
1/2 c Yogurt, plain
1 ea Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes,
beans and sauerkraut separately. Bone the meat when it
is done and cut into 1/2″ cubes. Dice the potatoes.
Crush the beans. Make a roux with the oil, flour
onion. Put meat vegetables into a pot, add the
roux, and the bay leaves. Cover with the stock cook
10 minutes more. Before serving, add the yogurt.

– – – – – – – – – – – – – – – – – –

Title: VENSION CASSEROLE
Categories: Meats
Yield: 4 servings

1 lb Ground venison or beef
1 sm Onion
1 cn Cheddar cheese soup
1 cn Cream of celery soup
Frozen french fries
Pepper

1. Dice onion and mix with ground meat and pepper to taste (use *lots*).
2. Press into the bottom of a 9×9″ pan.
3. Mix together the two cans of soup – do *not* dilute with water. Spread
mixture over the meat.
4. Cover entire surface generously with frozen french fries.
5. Bake at 350 for 40 minutes or until done – fries should be golden and
crispy.

—–

Sugar Doodles

Recipe By : Hershey’s Bake Shoppe Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookie/Shaped/Pressed

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
22 1/3 ozs golden sugar cookie mix
2 whole eggs
1/4 c olive oil
1 tsp water
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
1/2 c peanut butter chips
5 tbsps sugar, rainbow mix
1 tbsp granulated sugar

In a mixing bowl, combine cookie mix, eggs, oil, and water. Mix well. Stir
in all the chips. Cover and refrigerate dough 1 hour or until easy to
handle. Preheat oven to 375. Shape dough into 1 1/2″ balls. Place colored
sugar and granulated sugar in a large recloseable bag; shake well to blend.
Place two balls into bag, reclose and shake well. Place sugared balls two
inches apart onto prepared baking sheet. Repeat until all balls are coated
with sugar mixture. Bake for 10 minutes or until set. Cool completely.

– – – – – – – – – – – – – – – – – –

Per serving: 227 Calories; 9g Fat (37% calories from fat); 3g Protein; 34g
Carbohydrate; 18mg Cholesterol; 97mg Sodium

_____

Title: CHOCOLATE CRUNCH PIE
Categories: chocolate, cool whip, jello, pies, Share
Yield: 1

1 pk jello choco instant pudding
1 c milk; cold
3 1/2 c Cool Whip; thawed
20 chocolate sandwich cookies;
-ground
1 1/2 c rocks *
1 chocolate cookie crust (8-9
-in)

* Use any combo of chocolate chips, chopped peanuts, granola bar chunks.

Prepare pudding mix with 1 cup milk as directed on package.
Fold in whipped topping. Stir 1 cup cookies and the “rocks” into pudding
mixture.
Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm,
4 hours or at room temp. 10 min. before serving.
Note: store leftover pie in freezer.
Source: Cool Whip
Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97

Contributor: COOL WHIP
—–

Fresh Fruit Dip

Recipe By : dlogg@bsn2dd1.attmail.com (dlogg)
Serving Size : 20 Preparation Time :0:00
Categories : Sauces Side Dish
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Fatfree Cream Cheese
12 Oz Marshmallow Cream

Cream Ingredients

Serve with sliced apples, peaches, orange, pears or any other fruit
that you like.

Doug Logg
logg@attmail.com

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 68.7
Fat 0g
Carbs 14.3g
Dietary Fiber 0g
Protein 2.3g
Sodium 72mg
CFF 0.4%

Title: Black Bottom Pie
Categories: Desserts Pies Londontowne
Servings: 8

1/2 c Sugar 1 ea 9″ baked pastry shell
1 T Cornstarch 1 T Unflavored gelatin
2 c Scalded milk 4 ea Egg yolks, beaten
1/4 c Cold water 1 t Vanilla
1/2 t Vanilla extract 6 oz Semi-sweet chocolate bits
4 ea Egg whites 1/2 c Sugar

Combine cornstarch 1/2 c sugar. Slowly add milk to egg yolks, then stir
into sugar cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla. Remove
one cup of this custard mixture and stir in chocolate bits until melted.
Pour chocolate mixture inyo pastry shell chill.

Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat
eggs whites until soft peaks form. Gradually add remaining sugar while
beating, until stiff. Fold custard/gelatin into egg whites and pile over
chocolate layer in pie shell. Chill until set and garnish with chopped
walnuts.

Mrs. Henry D. Chaplin

—————————————————————————–

Oogruk Flippers – The Eskimo Cookbook

Recipe By : Raymond Seetomana
Serving Size : 2 Preparation Time :0:00
Categories : Eskimo

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small oogruk
fresh blubber

Cut the flippers off from the oogruk. Put the flippers in fresh blubber. Let
them stay there for
about two weeks. Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

– – – – – – – – – – – – – – – – – –

NOTES : From “The Eskimo Cookbook,” prepared by students of Shishmaref Day
School in Shishmaref,
Alaska and published exclusively by The Easter Seal Society for Alaska Crippled
Children and Adults
(1952).

Obtained from: Caitlin Davis Carlson, Seaview,WA
4080/carlson@aone.com

Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com