TREGARON GRANNY’S BROTH (CAWL MAMGU TREAGON)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bacon
1 lb Shin beef
1 White cabbage
1/2 lb Carrots
1/2 Small swede (Turnip)
1/2 lb Parsnips
1 lb Potatoes
1 Large leek
Oatmeal to thicken

Use a large saucepan and see that all the meat and
vegetables are covered by water. Boil ingredients,
except leek, together, and leave to simmer as long as
you wish. Put the leek in 10 minutes before serving
and let the cawl boil. Cawl was the dish most commonly
served for dinner on the farm during the winter
months, in the counties of South and West Wales. The
broth itself would be served in basins or bowls, with
bread, and the meat and vegetables served as a second
course. Tregaron is a small market town in the heart
of Ceredigion now famous for its poney trekking.
Croeso Cymreig.

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Risotto with Sundried Tomatoes, Pressure Cooker

Recipe By : Lorna Sass, Cooking Under Pressure
Serving Size : 3 Preparation Time :0:00
Categories : Rice Pressure Cooker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp sweet butter
1 tbsp oil from sundried tomatoes
1/2 c onion — finely chopped
1 1/2 c Arborio rice
3 1/2 to 4 c vegetable stock or boullion
1/3 c sun-dried tomatoes — drained, chopped
1 c smoked mozzarella (5 oz) — grated
salt to taste

Heat the butter and oil in the cooker. Saute the onion until soft but not
brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly
with the fat. Stir in 3 1/2 cups stock.

Lock the lid in place and over high heat bring to high pressure. Adjust
the heat to maintain high pressure and cook for 6 minutes. Reduce pressure
with quick release method.

Remove the lid carefully and taste the rice. If it isn’t sufficiently
cooked add a bit more stock as you stir. Cook over medium heat until the
additional liquid has been absorbed and the rice is the desired
consistency, another minute or two.

When the rice is ready stir in the tomatoes and mozzarella and add salt if
desired. Serve immediately.

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Per serving: 354 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 78g Carbohydrate; 0mg Cholesterol; 241mg Sodium

NOTES : yummy good

Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

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CHICKEN TORTELLINI SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Pasta
Restaurants Left chick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 c Chicken breast meat, diced
1 tb Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 tb Parsley, chpd
1/8 ts Ground thyme
1/4 ts Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

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Pasta Rosa

Recipe By : La Bone Cuisine/New Orleans SPCA Cookbook (recipe
contributed by Maximo’s Italian Grill in New Orleans)
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish, Comp, Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 pieces sun-dried tomatoes
1/4 cup garlic — chopped
1 teaspoon cayenne pepper
1 cup extra-virgin olive oil
24 medium shrimp — peeled
1/2 cup arugula — chopped
1 teaspoon salt
1 pound cheese tortellini — cooked
1/2 cup romano cheese — grated

Rehydrate tomatoes and cut into julienne strips. Saute garlic and cayenne
pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook
until shrimp are nearly done (see note). Add arugula and salt. Cook just
until shrimp are tender. Toss with pasta and cheese in serving bowl.
Yield: 4 servings.

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NOTES : Note: cook fresh shrimp for a maximum of 3-4 minutes or they will
get tough.
Lucy’s version: use one and a half times the tomatoes, arugula, and shrimp,
increase the other non-pasta items, and substitute K Paul’s seafood
seasoning for salt. When making this substitute, I halve the cayenne pepper.

Chocolate Zucchini Cake -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
3/4 Cup Margarine
1/2 Cup Cocoa Powder
1 3/4 Cups Sugar
3 Eggs
2 Teaspoons Vanilla
2 Teaspoons Grated Orange Peel
2 Cups Zucchini — grated
1/2 Cup Milk
1 Cup Chopped Nuts — (optional)

Preheat oven to 350F. Grease and flour a bundt pan or a 9×13 cake
pan. Sift together flour, baking powder, soda, and cinnamon. Set
aside. Cream together margarine, cocoa, and sugar. Add eggs one
at a time, mixing well after each addition. Combine vanilla, orange
peel, and zucchini, then stir into first mixture. Add dry ingredients,
alternating with milk, then add nuts. Pour into pan and bake for 1
hour.

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Title: WHITE FIG MARMALADE
Categories: Condiments, Jams
Yield: 9 servings

3 lb Of white figs
3 Oranges
6 3/4 c Sugar (3 3/8 pounds)
3 Lemons

Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
oranges, including the rind. Put figs and oranges in a preservng kettle
with the sugar. Place on low heat and cook, uncovered, about 45 minutes,
stirring occasionally. While this is simmering, wash, very thinly slice
and seed the lemons. Cook them in a small amount of water until tender and
drain. About 15 minutes before the fig mixture is done, add the lemon
slices. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies – 1975

—–

Title: Chicken Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot
Yield: 8 servings

3 lb Chicken, cut in pieces 1/2 c Uncooked barley
9 c Water 2 tb Lemon juice
3 Celery stalks with leaves 1 tb Salt
1 sm Onion 1/2 ts Pepper, freshly ground
1/2 c Chopped onion 1/4 ts Celery seed
1/2 c Finely chopped carrot 1 1/2 c Green beans cut, fresh
1/2 c Chopped fresh parsley

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994

MMMMM

SUN-DRIED TOMATO VINAIGRETTE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun-Dried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Robbie Shelton
2 Sun-Dried Tomato halves
1 1/2 tablespoons Balsamic Vinegar
1 1/2 tablespoons Red-Wine Vinegar
1/2 Garlic Clove — minced and
to a paste w/ 1/2 — teaspoon salt
1/3 cup Olive Oil
1 tablespoon Fresh Basil Leaves — minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a bowl
wisk together the tomatoes, the vinegars, and the garlic paste, add the oil
in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Stir in the basil. Makes about 2/3 cup.

This recipe is from “THE BEST OF GOURMET 1992.”

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Coconut Snowballs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large egg white
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
3 cups sweetened coconut flakes — lightly packed

Preheat oven to 325 dgrees F.
Coat 2 baking sheets with cooking spray.

Beat whites in bowl until stiff, but not dry peaks. Beat in salt, sugar,
vanilla and flour. Stir in coconut. Drop batter by rounded
teaspoonfuls 1-inch apart on prepared baking sheet. Bake 20 to 25 minutes
or until lightly browned. Let cookies cool briefly on baking sheets then
transfer to wire racks to cool.

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NOTES : These are the best tasting cookies ever. If you like coconut
you need to make them, sooon.