POTATO SOUP SCENTED WITH CUMIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Unsalted butter
1 cup Chopped shallots
3 pounds Red skin potatoes — peeled
and cut into 3/4″ cubes
1 1/2 tablespoons Ground cumin
12 cups Chicken stock
1 cup Half and half — or evaporated skim m
Salt
Fresh ground pepper
4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high
heat. When hot add shallots and cook, stirring constantly, until soft, about 3
minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring
to boil, stirring several times to prevent potatoes from sticking to pan.
Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill.
Return mixture to pan and stir in half and half. Season to taste with salt and
pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.)
To serve soup warm, reheat over medium heat, stirring, until hot. To serve
cold, taste chilled soup once again and add salt and pepper if needed. (Cold
foods often require extra seasonings.)
Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes
8 servings.

Christie Aspegren, September 93 Round Robin.

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Thai Satays

Recipe By : Vogue Cookbook 1989
Serving Size : 8 Preparation Time :3:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg beef fillet steak — trimmed
MARINADE
1 cup coconut milk
1 teaspoon turmeric
1 teaspoon curry powder
2 teaspoons nam pla (fish sauce)
SAUCE
2 tablespoons curry paste
1 cup thick coconut milk
3 tablespoons crunchy peanut butter

STEP ONE: PREPARE MEAT
Cut beef fillet in slices, then cut slices into thin strips and thread on=
to
bamboo skewers.

STEP TWO: PREPARE MARINADE
Mix marinade ingredients together, pour into a shallow tray and place sat=
ays
in marinade. Marinade for at least 2 hours, turning from time to time so=

they are coated with the marinade on all sides.

STEP THREE: TO MAKE SAUCE
Fry curry paste in a frying pan for a few minutes, add coconut cream and
heat well. Add peanut butter and stir until all ingredients are well com=
bined.

STEP FOUR: TO COOK SATAYS
Cook satays on barbecue, turning once. They should only take a few minut=
es.
Serve with sauce.

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Serving Ideas : Serve with Sauce.

Hearty Sausage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. Italian sausage links
2 C. dry white wine
2 Cloves garlic — minced
1 Medium onion — finely chopped
5 C. chopped cabbage
1 Can tomatoes — (28 oz.) cut up
1 C. water
1 Can green chili — (4 oz.)
peppers — rinsed, seeded and
chopped

Using the tines of a fork, prick the sausage casing
several times. Cut the sausage in 1-inch pieces; place in a
large mixing bowl.
For marinade, add wine and garlic to sausage pieces.
Marinate for 30 minutes. Drain sausage pieces, reserving
marinade.
In a Dutch oven or large kettle, cook the sausage and
onion until the meat is brown and onion is tender. Drain off
fat. Add reserved marinade. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes. Stir in cabbage, undrained
tomatoes, water and green chili peppers. Simmer, covered, for
20 minutes more, stirring occasionally. (Cool and refrigerate
soup at this point, if planning to reheat.) Makes 8 to 10
servings.
To reheat chilled soup, place it in a Dutch oven or
large kettle; cover and bring to boiling (about 30 minutes),
stirring occasionally. If the soup is too thick, add an
additional 1 cup water and heat through.

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Using firm washed potatoes, make paper thin slices w/ food processor.
Blot any excess moisture from the slices w/paper towel. Place slices in
single layer on a waffled microwave tray. I use a microwave b*con cooker.
The tray must be waffled or ridged so the potatoes won’t stick. Sprinkle
w/ choice of toppings – salt or lemon pepper or Molly McButter sour cream
and onion toppings are some ideas. Microwave for 5 minutes on full power
(may be more if microwave is lower wattage). Serve warm. Also good dipped
in ff sour cream!

Tuscan Bean Soup With Greens

Recipe By : Cooking Live Show #CL8859
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 medium onion — diced
2 cloves garlic — diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

In a large pot heat olive oil and cook the onion until translucent. Add the gar
lic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale
and stir frequently until wilted. Add the beans to the pot and stir to combine.
Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and
stir to combine. Add the thyme and season with salt and pepper to taste. Bring
to a simmer and cook until heated through. Serve hot.

Yield: 4 servings

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Title: Santa Fe Pumpkin Soup:
Categories: Soups, Tex-mex
Yield: 8 servings

2 cl Garlic; minced
2 tb Wesson Oil
1 pk Roasted red peppers; minced*
32 oz Solid pack pumpkin
-(not pie filling!)
28 oz Chicken broth
10 oz Enchilada Sauce
1 1/2 c Half half; up to 2 cups
1/8 ts White pepper
Sour Cream
Cilantro leaves

In Dutch oven,saute garlic in hot oil until light golden brown.Add peppers
saute 2 min. longer. Add remaining ingrediants (except sour cream
cilantro). Cook until heated through.To serve,top each bowl of soup with
dollop of sour cream cilantro leaves. Makes 8 cups of soup.

*Note:May substitute 1 med. red bell peppper;charred over gas
flame,peeled,seeded minced.

Speedy (John) Gonzalez)!! Posted on PRODIGY, 2/92; formatted by Elaine
Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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Title: Grilled Fish W/pineapple-Cilantro Sauce
Categories: Diabetic, Fish, Bbq/grill, Main dish
Yield: 6 sweet one

1 md Pineapple (about 2 lb) 2 tb Cold water
-peeled, cored and 2 tb To 3 Tb NutraSweet
-cut into 1″ chuncks -(r) Spoonfull ™
3/4 c Unsweetened Pinapple Juice Salt
2 tb Lime Juice Pepper
2 cl Garlic, Minced 6 oz 4 oz Halibut, Haddock
1/2 ts To 1 ts Jalapeno Pepper -or Salmon steks or
fillets.
2 tb Minced Cilantro -Grilled
1 tb Cornstarch

Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a
medium saucepan; Reduce heat and simmer, uncovered about 5 minutes.
Stir in cilantro; Heat to boiling.

Mix Cornstarch and cold water, Stir into boiling mixture. Boil,
stiring constantly, until thickened. Remove from heat; Cool 2-3
minutes.

Stir in NutraSweet (r) Spoonfull ™; Season to taste with salt and
pepper. Serve warm over Fish or Pork.

Makes six servings

Nutritional Information Serving size 1/6 recipe (figgured with a 3 ox
fish fillet)
Calories ——– 185 Saturated Fat ——– Trace
Protein ——— 24g Cholesterol ———- 36mg
Cargohydrates — 16g Fiber—————- 1g
Total Fat ——- 3g Sodium ————— 159mg

Diabetic Food Exchange 2 1/2 lean meat, 1 fruit

Source: NutraSweet (r) Spoonful ™ Refill Pack Wrapper.
From: John Davis

MMMMM

Cranberry-Maple Syrup

Recipe By : Woman’s Day 12-17-96
Serving Size : 1 Preparation Time :0:03
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c fresh or frozen cranberries
1/2 c water
1 c maple syrup

Bring cranberries and water to boil in a small saucepan over high heat.
Reduce heat, cover and simmer, stirring occasionally, until most of the
cranberries have popped, about 7 minutes. Remove from heat and stir in
syrup. Serve warm.

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Title: SEAFOOD PRIMAVERA PASTA PIZZA
Categories: Pasta
Yield: 10 servings

————————PASTA CRUST————————
8 oz Uncooked vermicelli
-or angle hair pasta
1/4 c Butter, melted
1/2 c Grated Parmesan cheese
1 1/2 ts Garlic salt
3 Eggs, beaten

—————————SAUCE—————————
1 c Half half
4 Egg yolks, beaten
1 c Freshly grated Parmesan
-cheese
1 tb Dry sherry
1/8 ts Garlic salt
1/8 ts Pepper

————————–FILLING————————–
2 tb Butter, up to…
4 tb Butter
1/2 c Sliced green onions
1/2 c Red bell pepper cut into
-1 x 1/4″ strips
1 Garlic clove, minced
2 c Green Giant American
-Mixtures Manhattan Style
-Frozen Broccoli,
-Cauliflower, Pea Pods
-Yellow Peppers, thawed
-lg pieces cut up
4 1/2 oz Jar Green Giant Sliced
-mushrooms, drained
3 c Seafood (small uncooked
-shelled shrimp, bay
-scallops imitation
-crab meat)
1 1/4 c Shredded mozzarella
-cheese

Cook vermicelli to desired doneness as directed on
package. Drain; keep warm. Heat oven to 350 degrees.
Spray 12″ pizza pan or 13 x 9″ pan with nonstick
cooking spray. In large bowl, combine hot vermicelli,
1/4 c melted butter, 1/2 c Parmesan and 1 1/2 t garlic
salt; mix well. Fold in 3 eggs. Spread mixture
evenly in spray-coated pan, forming a rim around edge.
Bake for 12 to 15 minutes or until set. In medium
saucepan using wire whisk, beat half half and 4 egg
yolks until well blended. Cook over medium-low heat
until mixture comes to a boil, stirring constantly.
Add 1 c Parmesan cheese, sherry, 1/8 t garlic salt and
pepper; cook and stir until mixture thickens. Remove
from heat; cover and set aside. Melt 2 T butter in
large skillet over medium-high heat. Add onions, bell
pepper and garlic; cook and stir 2 to 3 minutes or
until crisp-tender. Add vegetables and mushrooms;
cook and stir 5 to 6 minutes or until vegetables are
crisp-tender. Add seafood to skillet; cook 2 to 3
minutes or just until seafood becomes opaque. Fold
sauce into seafood mixture. Pour over pasta crust;
top with mozzarella cheese. Bake for 10 to 15 minutes
or until cheese melts. Broil for 2 to 4 minutes or
until cheese is bubbly and lightly browned. Let stand
5 to 10 minutes. If desired, garnish whole pizza with
cooked butterflied shrimp and fresh basil or garnish
individual servings with additional cooked shrimp,
scallops and paprika.

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SWEET HOMINY CHIMICHANGAS WITH FRUIT PUREES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White hominy (about one 29
-ounce can) — drained
4 ts Confectioners’ sugar
2 tb Heavy (whipping) cream
1 pt Ripe strawberries — hulled
-(1 basket)
2 Ripe mangos
4 tb Butter
2 tb Dark brown sugar
6 Flour tortillas

1. In a food processor, blender, or food mill, puree
the hominy. Stir in the confectioners’ sugar and
cream. Place about 1/3 cup of the hominy mixture in
the center of a flour tortilla. Fold up envelope
style.

2. Wash out the food processor or other machine and
puree the strawberries. Clean the machine again.

3. Peel the mangos; remove the pulp from the pits.
Puree the pulp.

4. When ready to serve, melt 2 tablespoons of the
butter with 1 tablespoon of the brown sugar in a large
frying pan set over medium heat. Heat until the butter
foams and the sugar melts, stirring to blend. Add 2 or
3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the
other side until golden and slightly crisp, about 1
minute more. Remove to a platter. Heat the remaining
2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.

5. Spoon strawberry puree over one end of each
chimichanga; spoon mango puree over the other. Eat
while still warm and crunchy.

Variations: Other than strawberries and mangos, you
can use apricots; berries (boysenberry, blueberry,
raspberry, mulberry); cherries; guavas; mandarin
oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple,
papaya) don’t provide the needed contrast. The fruit
puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.

from The Well-Filled Tortilla by Victoria Wise and
Susanna Hoffman typed by Tiffany Hall-Graham

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