BLUE RIBBON FRENCH TOAST (STAR 11/23/92)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Flour
1 c Milk
1 1/2 ts Baking powder
1 t Vanilla
1 t Cinnamon
8 Slices firm bread, white or-
Wheat bread
1/2 ts Salt

Combine all ingredients except for the bread. Blend
well. Pour into a shallow dish or pan. Place bread
slices into the dish. Turn to coat bread on both
sides. Cook on griddle or in a skillet, in oil,
margarine or butter, until golden, turn and cook until
second side is golden. Serve with syrup or
confectioners sugar.

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*GINGER-CARROT BISQUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Plus 2 tb, unsalted butter
2 lb Carrots, peeled, thinly
-sliced
2 lg Onions, chopped
1 tb Minced peeled fresh ginger
2 ts Grated orange peel
1/2 ts Ground coriander
5 c Chicken stock or canned
-broth
1 c Half and half (light
-cream) [Subs. Skim Milk]
1/2 c Minced fresh parsley

Melt butter in heavy large saucepan over medium heat.
Add carrots and onions. Cover saucepan and cook until
vegetables begin to soften, stirring occasionally,
about 15 minutes. Mix in ginger, orange peel and
coriander. Add 2 cups stock. Reduce heat to
medium-low. Cover pan and simmer soup until carrots
are very tender, about 30 minutes. Puree soup in
batches in processor or blender. Add remaining 3 cups
stock and half and half to soup*Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.) Cook over medium heat until warm. Ladle
into bowls. Sprinkle with parsley and serve. Source:
Bon Appetit, Nov/91 Posted by Linda Davis

* Substitute skim milk cornstarch to thicken.

Converted by MMCONV vers. 1.50

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Spanish Chick Pea Soup

Recipe By : Marjorie Reed’s Party Book
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True Beans
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 clove garlic — minced
1 cup onions — coarsely chopped
1 ham hock — cooked
1/2 pound chorizo — OR
polish sausage — diced
2 cans chickpeas — rinsed and drained
26 ounces chicken broth — fat removed
1 bay leaf
16 ounces tomato sauce
4 cups water
1 cup carrots — pared and sliced
salt and pepper — to taste

Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not
browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai
ning ingredients and cook, covered, until carrots and chick peas are tender.

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Per serving: 428 Calories; 21g Fat (43% calories from fat); 24g Protein; 38g Ca
rbohydrate; 39mg Cholesterol; 1371mg Sodium

Serving Ideas : serve with tossed salad and hard rolls

Nutr. Assoc. : 0 0 0 3654 0 0 0 0 0 0 0 0 0

Brunswick Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds boneless chicken breasts
2 teaspoons salt
paprika to taste
2 tablespoons vegetable oil
2 medium onions — sliced
1 medium green pepper — sliced
3 cups water
2 cups canned tomatoes — undrained
2 tablespoons parsley — chopped
1/2 teaspoon Tabasco sauce
1 tablespoon worcestershire sauce
2 cups whole kernel corn — frozen
2 cups lima beans
1 pound potato — cooked — mashed

Sprinkle chicken with 1 teaspoon of salt and paprika. Heat oil in deep kettle
and brown chix on all sides. Add onion, grn peppert. Cook til onions are
transparent. Add water, tomatoes and liquid, parseley, remaining salt,
Tabasco, and worcestershire. Bring to boil. Cover, reduce hest and simmer for
30 min. Add corn and lima beans. Cook 20 min more. Add mashed potato, cook 10
min more

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MELONS STUFFED WITH FRUITS AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Melons — cantaloupe is a good
-choice
—–FOR STUFFING—–
1/3 c Oil
2 c Carrots — thinly sliced
2 tb Raisins — seedless
1 t -Salt
1/2 ts -Pepper
1 c Green apple — chopped
1 c Green onion — chopped
-green part only
1/2 c Lemon rind — grated
3 c Rice — cooked
—–FOR TOPPING—–
1 tb Oil
2 tb Pine nuts

Cut each melon in half and remove and discard the seeds. Scoop out the
fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and
raisins. Saute together until the carrots are soft. Add the salt, pepper,
apple, green onion and lemon rind. Continue cooking until the apples are
soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed
mixture with cooked rice and stuff the melons. Chop up two cups of the
reserved melon arrange on top of the stuffing. Place the stuffed melons
in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan
and brown the pine nuts, being careful not to let them burn. Sprinkle on
top of baked melons and serve. SERVES: 6 SOURCE: _The Yemenite Cookbook_ by
Zion Levi and Hani Agabria

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CANNED CAKE HINTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Canned

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x ELLIE COLLIN CMKD93F

I have a few more recipes but no time to upload them
right now, I’ll do that later on this evening. BTW,
ANY cake can be baked in canning jars. I usually try
one jar first–you have to know how much volume each
recipe will give you. I usually fill ONE jar 1/2 full
then bake it to see how high it rises. You don’t want
the cake to come out of the top of the jar, only to
within 1/4 to 1/2 inch from the lip of the jar. Once
you’ve established how high the cake rises, you can go
from there. The first time around is a bit tricky
because you won’t know how many jars you’ll need. MOST
of the recipes I’ve tried I end up using around 8.
Sterilize as many jars as you think you’ll need and go
from there. Also, the baking times will vary–the
moistness of each cake recipe will determine the time.
Again, MOST of the recipes I’ve tried bake in 35-40
minutes. Start checking the cakes at 30 minutes and go
from there. YES, the cakes DO slide easily out of the
jars IF you use the jars I listed. They’re Ball
Quilted Crystal Canning Jars (#14400-81400). They can
be found at most grocery stores (at least here in
California) next to the pectin and other canning
supplies. Also, I’ve seen the 12 oz straight-sided
(plain) jars (# ?) at Smart Final. The plain jars
work fine too but they’re not as pretty and you have
to make your own labels–the jars I use come with
decorative labels. One IMPORTANT tip–get your jars
NOW! Once summer’s over with they’re very hard to
find. Also, when you can, ask for the jars back,
they’re NOT cheap. Most folks don’t mind returning
them though, they usually want refills! Make sure
your LIDS are new, the rings don’t have to be As the
jars do seal, the cakes are as moist as the day you
put them into the jars–sometimes MORESO. There will
be a little condensation on the lids and some in the
jars so when you seal them it’s trapped inside. Don’t
worry about getting the water off of the lids before
placing them onto the jars, the added moisture doesn’t
hurt the cakes in the slightest. I’m trying to address
every question that’s been asked of me before, I HOPE
I’ve done that. If I’ve missed anything or if anyone
has any questions, don’t hesitate to ask. These make
WONDERFUL Christmas gifts and you can start NOW!
Single friends really appreciate these because each
jar makes enough for one or two people.

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SHURIT ADS (LENTIL SOUP WITH GARLIC AND CUMIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Middle east
Egypt Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Red lentils
2 qt Stock
1 md Onion, peeled quartered
1 md Tomato, quartered
2 ts Garlic, coarsely chopped
4 tb Olive oil
1 tb Onion, finely chopped
2 ts Ground cumin
1 t Salt
Black pepper, freshly ground
Lemon, cut into wedges

Wash the lentils in a large sieve or colander set
under cold running water until the draining water runs
clear. In a heavy 4 to 5 qt pot, bring the stock to a
boil over high heat. Add the lentils, onion, tomato
and garlic, reduce the heat to low, and simmer
partially covered for 45 minutes, or until the lentils
are tender.
Meanwhile, in a small skillet, heat 1 tb of the oil
over moderate heat. Add the chopped onions and,
stirring frequently, cook for 10 minutes, or until
they are soft and deeply browned. Set aside off the
heat. Puree the soup through a food mill or pour the
entire contents of the pot into a sieve set over a
deep bowl and force the ingredients through with the
back of a large spoon, pressing down hard on the
vegetables before discarding the pulp. Return the
soup to the pot and, stirring constantly, cook over
low heat for 3 or 4 minutes to heat through. Stir in
the cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 tbs of
oil. To serve, ladle the soup into a heated tureen,
sprinkle lightly with the reserved browned onions and
serve the lemon wedges separately.

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Pumpkin Swirl Cheesecake

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups finely crushed ginger snaps
1/3 cup butter
1 tablespoon flour
2 8 oz. pkgs. cream cheese — softened
2/3 cup sugar
3 tablespoons flour
2 teaspoons gingerroot — grated
(or 1/2 tsp. ground ginger)
1 teaspoon vanilla
4 eggs
2 tablespoons milk
2/3 cup canned pumpkin
1/4 cup brown sugar — packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon
of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2″ up
the sides of an 8″ or 9″ springform pan. Set pan aside.

For filling: beat cream cheese in a large mixing bowl til smooth. Add
sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on
high speed until smooth. Add eggs all at once. Beat on low speed just until
combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning
mixture add pumpkin, brown sugar, cinnamon and nutmeg.

Spoon plain cheese mixture into crust lined springform pan. Carefully spoon
the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl
batters, being carful not to disturb crust. Place the springform pan on a
shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes
for an 8″ pan (45 to 50 minutes for a 9″ pan.) or until center appears nearly
set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15
minutes. Use a small metal spatula to loosen crust from sides of pan. Cool
30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover
and chill at least 4 hours. Serves 12 to 16.

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Title: Ravioli Filled W/pumpkin
Categories: Appetizers, Pasta
Yield: 6 servings

2 c All purpose flour -cheese
1 c Semolina flour 6 Single amaretto
1/2 ts Salt 2 Egg
4 Room temperature egg 1/2 ts Salt
2 tb Olive oil 1/4 ts Freshly ground white
pepper
2 tb Warm water 1/4 ts Fresh grated nutmeg
10 oz Solid pack pumpkin 2 tb Olive oil
1/2 c Freshly grated Parmesan 3/4 c Clarified unsalted butter

For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2
tablespoons olive oil and water and blend until dough comes together, about
20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

For filling: Blend next 7 ingredients in processor. Set mixture aside.

To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep
remainder covered to prevent drying), then fold into thirds. Turn pasta
machine to widest setting and run dough through. Repeat until dough is
smooth and velvety, folding before each run and dusting with flour if
sticky. Adjust pasta machine to next narrower setting. Run dough through
without folding. Repeat, narrowing rollers after each run until pasta is
about 1/16 inch thick, dusting with flour if sticky. Repeat with another
piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level
teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along
edges. Brush dough between filling and along edges with water. Top with
second sheet, pressing around filling to seal. Trim around filling using
pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed
paper. Repeat with remaining dough. Let ravioli dry until leathery around
edges. (Can be prepared 1 day ahead and refrigerated.)

Stir 2 tablespoons olive oil into large pot of boiling salted water. Add
ravioli (in batches if necessary) and cook until just tender but firm to
bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss
well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan
cheese if desired. Top with freshly ground pepper.

—–

ITALIAN STYLE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 To 1 pound lean bacon,
-finely diced
3 tb Olive oil
3 Stalks celery, including
-tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
-turkey
1/4 lb Prosciutto
1 To 2 pound day old white
-bread
Chicken stock to moisten
1/2 c Parmesan or romano cheese
1/2 c Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tb To 5 tb poultry seasoning

In a large skillet cook bacon in olive oil until about
halfway done. Add celery and onion and cook until
transparent. Pour off fat from skillet and use it to
cook giblets, then prosciutto, then liver until done.
(Freeze the liver to make it easier to chop) Mix with
bacon and vegetables and cool. Soak bread in stock and
combine with meat and vegetable mixture. Add cheese,
parsley, eggs, and seasonings and mix with hands.
Stuffs a 12-15 pound turkey.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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