Title: Chicken Noodle Soup
Categories: Soups
Yield: 4 quarts

1 c celery; chopped
1 c onion; chopped
1/4 c margarine
12 c water
1 c carrot; diced
3 tb chicken bouillon
1/2 ts marjoram leaves
1/4 ts pepper
1 ea bay leaf
6 oz egg noodles (medium)
4 c chicken, cooked; diced
1 tb parsley; chopped

In large Dutch oven, cook celery and onion in butter until tender; add
remaining ingredients except noodles and parsley. Bring to boil. Reduce
heat. Simmer covered for 30 min. Remove bay leaf; add noodles and
parsley. Cook 10 min longer or until noodles are tender, stirring
occasionally. About 4 quarts.
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Misestrone Casalinga

Recipe By : Your Good Health, Mar/Apr 1994 – Mc Dougall Newsletter
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Vegetarian
Beans/Peas Mcdougall
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C White Beans — dried
10 C Water — or veggie broth
1 Onion — coarsely chopped
2 Garlic Cloves — minced
2 Leeks — sliced
2 Carrots — sliced
2 Stalks Celery — sliced
2 Lg Potatoes — peel, chunk
1/2 lb Mushrooms — thickly sliced
2 Zucchini — cun in half length-
— wise, thick sliced
1 C Green Beans — 1″ pcs
15 oz Stewed Tomatoes — Italian style
1 tbsp Parsley
1 tsp Dried Basil
1/2 tsp Dried Rosemary
1/4 tsp Dried Sage
1 C Cabbage — shredded
1/2 C Frozen Peas
1/2 C Orzo — or other sm pasta
Pepper — to taste

Soak beans covered in water, overnight. Drain. Place beans and water or
broth in lg soup pot with onion and garlic. Bring to boil, cover and cook
over low heat for 1 hr. Add leeks, carrots, celery, potatoes, mushrooms,
zucchini, green beans, tomatoes, and seasonings. Continue to cook for
another hr. Add cabbage and peas. Cook 20 min. Add pasta and cook
another 10 min. Sprinkle with freshly ground pepper before serving.

HINT: This soup is even better when it is reheated. It also freezes
well. The veggies may be varied to suit your own tastes or to use what
you have available.

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

– – – – – – – – – – – – – – – – – –

NOTES : Cal 159.5
Fat 0.7g
Carbs 32.5g
Dietary Fiber 6.1g
Protein 8.4g
Sodium 205mg
CFF 3.6%

Title: Veal Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york, Obar
Yield: 2 quarts

2 tb Oil, vegetable 4 ea Garlic, cloves, unpeeled
6 lb Bones, veal, meaty, OR 1 bn Parsley, stems
— combination of veal 2 c Water, plus more as needed
— and beef bones 2 md Tomatoes, fresh or canned,
2 md Onions, trimmed, quartered — cored, coarsely chopped
— don’t peel 1/2 ts Thyme, dried, or
2 lg Carrots, peeled, trimmed 3 ea Thyme, sprigs
— coarsely chopped 2 ea Bay leaf
2 ea Celery, stalks, trimmed, 2 ea Cloves
— coarsely chopped 3/4 ts Salt, coarse
1 ea Leek, trimmed, halved 8 ea Peppercorns
— lengthwise, coarsely —
— chopped, (white and —
— green parts)

Preheat oven to 450 F.

Put the oil in a roasting pan and heat briefly in the oven.

Add the bones to the oil in the pan, toss to coat and roast for 35
minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing
them all to coat with fat. Roast 30 minutes longer.

Remove the pan from the oven and transfer the bones and vegetables to
a clean stockpot. Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat (use 2 burners if
necessary), and add 2 cups of cold water and boil briefly. Scrape up all
of the browned bits into the water.

Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that forms.

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover
the ingredients. Skim whenever necessary.

Add peppercorns for the last 15 minutes of the simmering.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid, and discard the solids.

Pour the stock into containers for storage and label and date them.

The stock will “keep” for up to 3 days in a refrigerator, and up to 6
months in a freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

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Title: CHOP CHAE
Categories: Oriental
Yield: 6 servings

2 oz Clear noodles
1 tb Oil
1 ts Salt
2 Celery stalks
– sliced diagonally
2 md Onions; sliced vertically
1/2 lb Mushrooms, fresh or canned
1 md Carrot; shredded
1/4 lb Fresh snow peas; julienned
1/2 lb Beef or chicken
2 Eggs
1 Soy sauce
Fresh ground black pepper

Soak noodles in hot water; drain and chop coarsely.
Beat eggs, fry and cut into thin strips. Cut meat into
thin pieces and marinate as in Bul-ko-kee. Heat wok;
add oil; when hot, add salt and stir-fry vegetables
one at a time. As vegetables are cooked, remove and
keep warm in a large metal bowl or pot on low heat.
Fry meat last; add to vegetables; add noodles; mix
well and season to taste with soy sauce and pepper;
garnish with egg strips.

—–

BEEF STEW WITH CRANBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Fruits/nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
2 tb Unsalted butter
2 lb Stewing beef
-ÿÿLamb or pork
– cut into 1-in cubes
3/4 ts Salt
Freshly ground pepper
2 lg Garlic cloves — peeled
2 md Onions — peeled
3/4 c Dry red wine
3/4 c Beef stock or beef broth
2 tb Red wine vinegar
1 tb Tomato paste
1 1/2 c Fresh cranberries
1/3 c Light brown sugar, packed
2 tb Flour

HEAT 1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot,
add half the beef and brown it well on all sides; remove and reserve. Heat
remaining oil and butter and brown remaining meat. Remove pot from heat,
remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon
of salt and freshly ground pepper. Metal blade: Turn on machine, drop
garlic through feed tube and process until minced; add to pot. Medium
shredding disk: Use firm pressure to shred onions. Use slotted spoon to
lift onions from their juice and add to pot. Discard juice. Add wine, stock
or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot
and bring to boil. Reduce to simmer, cover and cook until meat is
tender–about 2 hours. Metal blade: Pulse to chop cranberries coarsely with
brown sugar and flour. Add cranberries to pot, stir well and cook for 10
minutes longer. Can be served immediately, but best if made up to 4 days in
advance, refrigerated and gently reheated. Adjust seasoning. Can also be
frozen up to 3 months.

– – – – – – – – – – – – – – – – – –

Title: Quick Turkey Appetizers (Gtc)
Categories: Appetizers, Poultry
Yield: 48 Servings

6 Flour tortillas (10 inches)
4 t Olive oil
1 c Salsa
1 lb Deli smoked turkey, sliced
And cut into 1/4 inch
Strips
1 md Tomato, chopped
2 T Chopped cilantro
1 1/2 T Chopped black olives
1/2 t Crushed red pepper flakes
1 c Grated Monterey jack cheese

Place tortillas on two 12×14 inch baking sheets. Lightly brush both
sides of tortillas with oil. Bake tortillas at 400øF for 3 minutes;
remove from oven.

Spread salsa evenly over center of each tortilla, to within 1/2 inch
of edge. Sprinkle turkey, tomato, cilantro, olives, red pepper, and
cheese evenly over salsa on each tortilla. Bake tortills for 10-12
minutes longer or until cheese melts.

To serve, slice tortillas in eighths.

Nutritional Analysis per serving/item: Calories 55 Protein 4 gm Fat 2
gm Carbohydrate 6 gm Sodium 163 mg Cholesterol 6 mg

From: The Great Turkey Cookbook Virginia and Robert Hoffman Crossing
Press, 1995

Entered by: Lawrence Kellie Sat 11-30-1996 at 15:04:50

Use What Part of Turkey: Deli

From: Lawrence Kellie Date: 31 Dec 96

MMMMM

Title: Viennese Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings

2 1/2 lb Beef bones, cracked 2 x Med Carrots, scraped,
sliced
3 lb Beef Chuck 1 x Celery root, pared cubed
3 qt Water 3 x Sm Turnips, pared cubed
2 1/2 ts Salt 2 c Cauliflower, cut up
3/4 ts Pepper 2 x Bay Leaves
1 x Lg Onion- peeled,sliced thin 4 x Sprigs Parsley
2 x Med Leeks, white parts only 1/2 ts Dried Thyme

Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over low heat, partially
covered, 1 1/2 hours. Again remove any scum from the top. Add remaining
ingredients and continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup. Serves 8 to 10.
You may also add noodles, rice or dumplings to the finished soup.

—–

FUDGY PICNIC MUFFINS (M_C-TC)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Squares semisweet chocolate
1 c Margarine
1 c Flour
1 3/4 c Sugar
4 Eggs
2 c Pecans or less, chopped
1 t Vanilla

Melt chocolate with margarine. Combine flour and
sugar. Add eggs and melted chocolate mixture to flour
mixture. Stir well (batter is heavy). Add pecans and
vanilla. Pour into paper cups in muffin pan. Bake at
300 40-45 minutes. Makes24 muffins that freeze well.

– – – – – – – – – – – – – – – – – –

GRAPEFRUIT “MARGARITA” SAUCE

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoons vegetable oil
4 shallots, — chopped
2 jalapenos, — chopped
1 bunch cilantro stems
2 cups grapefruit juice
1/2 cup chicken stock
3 ounces tequila
1/4 cup lime juice
2 tablespoons corn starch, dissolved in 2 — tablespoons water
1/4 cup each grapefruit, orange and lime segments,
skin, pith and pits discarded,
diced
2 tablespoons chopped cilantro
1 ounce Cointreau
Salt

Heat oil in a medium saucepan over medium-high heat. Add shallots, jalapenos,
cilantro stems and
sweat for 3 minutes. Add grapefruit juice, chicken stock, tequila and lime
juice. Bring to a boil.
Stirring constantly, gradually pour in cornstarch mixture just until sauce
begins to thicken — you will
not need to use it all. Simmer about 20 minutes. Strain through a fine sieve.
Fold in citrus segments,
cilantro and Cointreau. Season to taste with sal

– – – – – – – – – – – – – – – – – –

Title: CHINESE-GINGER-MEATBALL AND WATERCRESS SOUP
Categories: Chinese, Soups
Yield: 6 servings

8 oz Water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper, to
-taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste

Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

MEATBALLS:

Finely chop 12 of the water chestnuts. Reserve the
remaining ones for garnish. Combine the pork, ginger,
chopped water chestnuts, soy sauce, cornstarch, salt
and pepper. Mix well and form into balls 3/4 inch in
diameter. These may be made in advance and frozen.
Be sure to thaw completely in refrigerator before
poaching.

SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt
Freshly ground black pepper 2 bunches watercress,
chopped 3 green onions, finely chopped Bring the
vegetable stock and chicken stock to a simmer in a
large pot. Put a fourth of the meatballs in the broth
and poach until they rise to the top. Remove and keep
warm. Repeat with the remaining meatballs. About 20
minutes prior to serving, return stock to a boil and
add the meatballs. Cook for 10 to 15 minutes (Note:
Meatballs will be slightly pink in the center even
after the second cooking.) Season with salt and black
pepper to taste. Turn heat to medium low. Add the
watercress and green onions. Cook, uncovered, for a
few minutes until watercress is slightly wilted and
bright green in color. Add the remaining water
chestnuts and cook for 1 minute so that they remain
crisp. Serve immediately.

From California Heritage.

Posted by Sylvia Mease. Courtesy of Fred Peters.

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