GOULASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Onion, Chopped
1/4 c Shortening
3 Green Bell Peppers, Chopped
3 tb Tomato Paste
1 lb Beef Cubes, 1-Inch Cubes
1 d Red Pepper
1 t Paprika
2 Garlic Cloves, Minced
6 c Beef Broth *
1 tb Lemon Juice
1/4 ts Caraway Seeds

* Beef Broth can be either canned or home made (home
made is preferred.)
~——————————————————
~—————– Fry onions in hot fat until
transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours,
until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when
reheated and served the second day.

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Title: New Potato Salad with Dried Tomatoes
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 Servings

3.00 lb Small new potatoes, scrubbed
And quartered
1.50 ts Salt
1.00 oz Dried tomato halves
0.33 c Boiling water
2.00 tb Olive oil
1.50 c Sliced celery
0.50 c Chopped celery leaves
4.00 Green onions, sliced with
Some of the green
0.25 c Snipped fresh dill “OR”
1.00 tb Dried dillweed
0.33 c Reduced fat sour cream
0.33 c Lowfat plain yogurt
1.00 tb Prepared white horseradish
0.25 ts Pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2
tsp. of the salt. Partially cover and bring to a boil over high
heat. Boil gently for 15 minutes, or until potatoes are tender but
still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling
water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp.
of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in
celery, celery leaves, green onions, ad dill. Spoon into large bowl;
cover and refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2
tsp. salt in a small bowl. Pour over potato mixture and toss gently
to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g
protein; 32 g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5
mg cholesterol; 522 mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU On

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RAPES IN POTAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Turnip, white — peeled
-chunked
2 c Meat broth
2 Onion — minced
1/2 ts Salt
1 pn Saffron — opt
1/8 ts Cardamom — opt
1/8 ts Coriander — opt
1 t Sugar — opt

Parboil turnips in a pot of boiling, salted water for
about five minutes; then drain, and put in a pan with
onions, broth and seasonings, and simmer until tender
(ten to thirty minutes, depending on the age and size
of the turnips).

Take rapus and make hem clene and waissh hem clene;
quare hem; parboile hem; take hem up, caste hem in a
gode broth and seeth hem. Mynce Oynons and caste
ther-to Safron and Salt and messe it forth with powdor
douce. In the wise make of Pasturnakes and skyrwates.
— The Forme of Cury
in Pleyn Delit
by Hieatt Butler

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OLD-FASHIONED POPCORN BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : S_Living Appetizers
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Firmly packed dark brown sug
3/4 c Light corn syrup
3/4 c Water
1/2 ts Salt
1/2 c Butter or margarine
1 t Vanilla extract
6 Quarts popped corn

Halloween. Combine sugar, corn syrup, water, and salt
in a saucepan; cook over low heat, stirring gently,
until sugar dissolves. Cook over medium heat, without
stirring, to hard ball stage (254 degrees). Remove
from heat, and stir in butter and vanilla.Place popped
corn in a large pan. Pour hot syrup over top, stirring
well with a wooden spoon. Grease hands with butter,
and shape mixture into balls. Place on wax paper to
dry. Wrap in plastic wrap, and store in a cool, dry
place. Yield: about 2 dozen.

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Title: REUBEN CASSEROLE
Categories: Casseroles
Yield: 6 servings

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 c Sauerkraut; rinsed draine
2 ts Butter
1 c Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

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Rum Custard Sauce For Fruit

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Microwave Recipes With Alcohol
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Half And Half
3 Tablespoons Sugar
1 Dash Salt
2 Eggs
1 Egg Yolk
2 Tablespoons Dark Rum
4 Cups Mixed Fruit — (fresh) * see note

* fx. peaches, strawberries, nectarines, seedless grapes, bananas
and pineapple (chilled).

Place half and half in a 4-cup glass measure. Add sugar and salt and
microwave at high for 3-4 minutes or until steaming. Beat eggs and
egg yolk until smooth. Gradually beat a little of the hot half and
half mixture into the egg mixture. Pour the egg mixture back into the
hot cream and microwave at high for 60-90 seconds or until sauce is
slightly thickened, stirring twice. Stir in rum. Chill. Spoon over
chilled fresh fruit in individual dessert dishes.

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Mint Julep

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sprigs mint
1/2 tsp powdered sugar
1 glass bourbon or whiskey

Use long tumbler and crush a sprig of mint and sugar together; add spirits and
fill glass with cracked ice, stir gently until glass is frosted. Decorate
with 3 sprigs of mint on top.

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Per serving: 7 Calories; less than one gram Fat (5% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Title: Home Style Pork and Cucumber Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

MMMMM

Title: Fettucine With Low-Fat Alfredo Sauce
Categories: italian, pasta
Yield: 1 servings

1 c ricotta cheese — at room
1 temperature
3 tb milk
1/4 c parmesan cheese — freshly
1 grated *
1/2 lb fettucine
2 tb unsalted butter
1/4 c parsley — minced
1 salt and pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture,
parsley, salt and pepper. Serve with additional grated parmesan.

Recipe By :

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Title: BACALAO ESPANOL (SPANISH COD)
Categories: Mexican, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Salted codfish
2 1/2 tb Parsley,
1 lg Onion, minced well chopped
8 tb Olive oil
2 ts Dry sherry
2 lg Tomatoes, peeled and chopped
4 ts Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 sm (4-ounce) can pimientos,
-shredded
1/4 ts Oregano

This came from one of the other cookbooks I picked up last weekend.
Nice segue, eh?

Inherited from Spain, this codfish dish is a favorite of the
Mexicans. Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish. Saute the onion in the oil until it is
softened. Add codfish and saute a few more minutes. Add the
remaining ingredients. Simmer slowly until codfish is tender, about
1/2 hour or more.

Makes 4 servings.

From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

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