WALNUT-ONION HERB BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Active dry yeast
2 tb Sugar
1 c Warm water (105-115)
1 c Warm milk (105-115)
1 Egg
2 ts Salt
2 tb Walnut oil or unsalted buttr
1/4 c Chopped fresh dill
Or
1 1/2 tb Dried dill
4 1/2 c Flour
1/3 c Minced white onion
2/3 c Coarsely chopped walnuts

*This recipe is for making bread in a casserole dish with no
kneading. To make it in a bread machine cut liquid and flour in half.
In a small bowl, sprinkle the yeast and a pinch of sugar over the
warm water. Stir to dissolve and let stand until foamy, about 10
minutes. In a large bowl, combine the mild, remaining sugar, egg,
salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or
heavy duty mixer until smooth. Add the yeast mixture and remaining
flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter
will be sticky. Cover with plastic wrap and let rise in a warm area
until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts
over the top of the batter and stir down, beating vigorously to
evenly distribute. Turn into a well greased 3-quart casserole or
souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
Cover loosley with plastic wrap and let rise in a warm area until
doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees.
Bake in the center of the oven until the top is crusty brown, hollow
when tapped and a cake tester inserted into the center comes out
clean, about 45-50 minutes. Run a sharp knife around the sides of the
pan and turn out of the pan onto a rack to cool right side up.
Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread
machine, dump in all ingredinets and push start.

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CHICK PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c -Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt

Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
add the chick peas. 2. Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours. Add salt at the end and hot
water (not cold), if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking

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Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Title: CORNSTARCH PASTE
Categories: Chinese, Condiment
Yield: 1 servings

—————————THIN—————————
3 tb Cold water
1 tb Cornstarch

—————————THICK—————————
1 tb Cold water
1 ts Cornstarch

Here’s a way to make the cornstarch paste called for
in many of our recipes.

Our recipes call for cornstarch paste as the
thickening agent without specifying the exact
proportions of cornstarch and water. This recipe is
offered as an approximate guide until you find what
works best for you. Some cooks prefer the thin paste,
some prefer thick.

Thoroughly mix together cornstarch and cold water.
Always stir mixture again just before using because
the starch settles.

—–

SPICED LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
2 tb Unsalted butter
1 Onion, chopped
2 Carrots, diced
2 Ribs celery, diced
1 Green bell pepper, cored,
-seeded and diced
1 sm “waxy” boiling potato,
-peeled and diced
1 t Ground cumin
1 t Ground pure chili powder
3/4 ts Ground allspice
1 sm Imported bay leaf and 5
-sprigs parsley
Tied together with kitchen
-string
1/2 lb Lentils, picked over
6 c Chicken broth
Salt
Freshly-ground black pepper

Place the olive oil, butter, and onion in a soup
kettle, set over low heat and cook until the onion has
softened, about 5 to 7 minutes. Increase the heat to
medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute. Add the
green pepper and stir-cook for 1 minute. Add the
diced potato, cumin, chili powder, and allspice;
stir-cook for 1 minute. Add the herb bundle, lentils,
and chicken broth; bring to a boil, then boil for 1
minute. Cover and simmer for about 1 hour, or until
the lentils are tender. The soup may be prepared in
advance up to this point.)

Season the soup with salt and fresh pepper to taste
and discard the parsley-bay leaf bundle. Ladle the
soup into warm bowls and serve steaming hot.

Makes 4 to 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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ELEGANT CHESTNUT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chestnuts, roasted peeled
1 tb Oil
1/2 c Onion, finely chopped
1/4 c Celery, chopped
2 1/4 c Water
3/4 c Apple juice
1 t Tamari
1 Vegetable bouillon cube
—–OPTIONAL—–
1 d Nutmeg

* To roast chestnuts: Choose fresh, firm, unwrinkled
chestnuts with no signs of mold. On the flat side of
each chestnut make 2 cuts with a small, sharp knife,
from one end to the other in the shape of an X. Place
the chestnuts, cut side up, on a low baking sheet with
a thin layer of water on the bottom. Bake the
chestnuts for 20-25 minutes at 350F until browned and
the cuts peel back naturally from the heat. Test one
chestnut to be sure its “meat” is tender. When tender,
remove from oven, cool only slightly, peel and enjoy
or use in recipes. Some people like to boil the cut
chestnuts for easier peeling. This is okay, though
some nutrients and flavour will be lost.

Prepare chestnuts. Peel off the outer shell and the
fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until
semi-tender. Add the celery and saute until both are
very tender. Blend the water and apple juice with the
chestnuts and all the remaining ingredients*. Simmer
everything on low to medium heat (do NOT boil!) for
about 15-20 minutes or until hot throughout and the
flavours mingle. Enjoy this rich and tantalizing soup
with extra chopped or ground nuts as a garnish.

Keeps 4-6 days refrigerated.

*Two vegetable bouillon cubes may be used instead of
the tamari or miso. Also, 1/2 cup applesauce and 2 1/2
cups water can be used instead of the juice and 2 1/4
cups water. *Anne’s note: I would assume by reading
this, she means blend these ingredients in a blender
and return to the pot.

Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

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Title: Shallot Puree – Great Chefs
Categories: Basics, Puree, Masterchefs, Frisco, M
Yield: 1 cup

3 ea Shallot, bulbs, peeled, 1/2 c Oil, olive
— chopped

Puree the shallot with 1/2 cup of olive oil. Drizzle a little
clear olive oil over the top of the puree and refrigerate overnight or
for up to a week if desired.

You can store this puree in the refrigerator for up to three
weeks without significant loss of flavor.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

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From: Barbara Freijomil
Date: 5 Aug 1995 07:37:58 -0600

Conway Twitty Cake

1 1/2 sticks butter
1 1/2 c. flour
1 c. chopped pecans

mix all together and press into greased 9 x 13 pan. bake at 350 degrees
for 25 minutes.

8 oz. cream cheese
1 c. sugar
1 large cool whip

mix 1/2 cool whip with cream cheese and sugar. spread onto the pressed
mixture above.

1 small instant vanilla pudding
1 small instant chocolate pudding
3 cups milk

beat for 3 minutes. Put on top of cream cheese layer. top with other
half of cool whip.

Pork And Pepper Stew With Oranges

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Mexican Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Pounds boneless pork shoulder or butt* — trimmed
Kosher salt and freshly ground black peppe
4 Tablespoons olive oil
2 Pounds onions, halved and thickly sliced
4 Tablespoons garlic — thickly sliced
1 Cup diagonally cut celery, in 1/2 inch slices
3 Medium poblano chiles, seeded — thickly sliced
1 Teaspoon jalapeno chile — minced
1 medium red bell pepper — thinly sliced
3/4 teaspoon fennel seed
2 teaspoons dried oregano
2 cups canned tomatoes in juice — diced
2 1/2 cups rich chicken or vegetable stock
1/2 cup dry white wine
2 tablespoons California or New Mexico chile powder
1 teaspoon dried shrimp powder (optional)
1/3 cup golden raisins
2 tablespoons fresh cilantro — chopped
–Garnish–
Orange segments
cilantro sprigs
Orange-cinnamon rice (recipe follows)

Season the pork liberally with salt and pepper. In a heavy casserole or
Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
in batches if necessary. Remove and set aside. Add the remaining 2
tablespoons of the oil to the pot and saute the onions, garlic, celery,
poblanos, jalapeno and the red pepper over moderate heat until just
beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
wine, chile powder and shrimp powder and bring to a boil. Add the pork and
the raisins, reduce the heat, cover, and simmer gently until the pork is
tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
the top.

Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

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NOTES : *cut into 2 inch cubes