Creamy Tomato Bisque with Lump Crabmeat and Basil

Recipe By : Cooks Tip, Charleston.net
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large ripe tomatoes — chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion — chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup fresh basil — chiffonade cut
4 cups tomato sauce
2 cups tomato juice
1 cup half and half — or
whipping cream
1 tablespoon sugar
1/2 teaspoon salt — to taste
White pepper — to taste
8 ounces lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin
strips.

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive
oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until
transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown.
Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
With large spoon, skim froth from top as it forms. Whisk in cream; heat to a
simmer. Skim again, if necessary. Add sugar and season with salt and white
pepper. Ladle into warm cups or bowls and garnish with remaining basil and
fresh crabmeat, if desired. 8 cups; 8 servings

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Title: Tomato Basil Drop Biscuits
Categories: Breads
Yield: 1 servings

1/2 c Finely chopped onion
1 tb Olive oil
3/4 c Finely diced tomatoes
1/4 c Chopped fresh basil
1/2 ts Dried oregano
2 c Flour
1 tb Baking powder
1 ts Salt
1/4 ts Pepper
1/3 c Shortening
2/3 c Milk

Preheat oven 425. Saute onion in oil til tender,about
7mns. Add clove of garlic, chopped if desired and add
tomato. Cook one minute more. Remove from heat stir in
basil oregano. Cool slightly.Mix flour, baking powder,
salt, pepper in a separate bowl. Cut in shortning til
resembles crumbs. Stir in milk tomato mix just til
together, it will be sticky.
Drop by heaping teaspoonful 2 inches apart on an ungreased
sheet.. Bake for 10 to 12 mns or til golden brown. Cool on
wire rack.JMI Just LOVE these biscuits. CELENA FEILTEAU
(CPYA82A)

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Title: FREEZER MIX CHILIES CASSEROLE
Categories: Meats, Casseroles, Chili
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/4 c Water
1 cn Hot enchilada sauce (10oz)
1 cn Green chilies (4oz)
1 cn Red chilies (4oz)(see note)
3 c Corn chips
1 1/2 c Shredded Cheddar cheese

Dip container of frozen mix in hot water just to
loosen. In 2-quart saucepan, heat frozen mix, water
and enchilada sauce to boiling. Reduce heat; cover and
simmer, stirring frequently, until mix is thawed,
about 20 minutes. Heat oven to 350′. Rinse green and
red chilies to remove seeds (the seeds are very hot).
Cut chilies into small pieces. Arrange 2 cups of the
corn chips, and half each of the meat mixture, chilies
and cheese in ungreased baking dish, 10x6x1 3/4
inches; repeat with remaining meat mixture, chilies
and cheese. Sprinkle with remaining corn chips. Bake
uncovered until casserole is bubbly, 30 to 35 minutes.
NOTE: This casserole is hot and spicy. If you prefer a
milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.

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Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

RUSSIAN BEEF BORSCHT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean beef in 1/2 inch cubes
2 cn Beef broth
Water *
6 oz Tomato paste
1 t Salt
1/2 ts White pepper
1/2 ts Black pepper
1 tb Vegetable oil
3 lg Garlic cloves,minced
2 lg Onions sliced (2 cups)
4 c Coarsely shredded beets
4 c Coarsely shredded cabbage
2 c Coarsley shredded carrots
1 1/2 c Thinly sliced celery
1/4 c Minced fresh parsley OR
2 tb Dried parsley flakes
1 1/2 ts Dried dillweed
1 t Dill seed
1 t Celery seed
2 Bay leaves
1 1/2 ts Sugar

Servings: 12

Fresh lemon juice**

*Add enough water to beef broth to make 12 cups
liquid. **Use 2 to 4 tablespoons of lemon juice or to
taste.

1. Brown beef quickly and transfer to a very large
soup kettle.

2. Add broth and water, tomato paste, salt, white and
black pepper. Bring to boil, reduce heat, cover and
simmer for 1 1/2 hours.

3. In skillet, heat oil, add garlic and onions and
saute for 5 minutes. When meat is done, add to soup
kettle with remaining ingredients. Bring back to boil,
reduce heat, simmer uncovered for 45 minutes or until
vegetables are tender. Discard bay leaves before
serving.

NOTE: The flavor of this soup improves with
reheating. This is a large recipe and leftovers can be
frozen. Offer plain yogurt as a topping, unless this
is to be a kosher meal, and serve with pumpernickel or
rye bread or rolls.

Posted by Sheila Exner. Posted by Fred Peters.

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DESS B’L-BESLA (LENTILS WITH ONIONS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Lentils, soaked
2 ea Garlic cloves, minced
1 pn Cinnamon
1/2 ts Cumin
1 pn Black pepper
1 ea Chili pepper
1/2 ts Salt
2 lg Onion, thinly sliced
3 tb Olive oil
3 ea Bay leaves

Bring lentils to a boil in enough water to cover. At
the same time, make a spice paste by crushing together
the garlic, cinnamon, cumin, peppers salt plus 2 ts
water. After 2 or 3 minutes, drain the lentils
thoroughly. Add the spice paste, followed by the
onions, oil bay leaves. Stir over moderate heat for
several minutes then add water to cover. Reduce heat,
cover pot simmer until lentils are tender. Uncover
for a while before serving so that the mixture can
thicken.

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Title: Layered Banana Pineapple Dessert
Categories: Desserts
Yield: 15 servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine or butter, melted
3 DOLE Bananas, sliced
1 pk Cream cheese, softened (8oz)
3 1/2 c Cold milk
2 pk JELL-O Vanilla Flavor
-Instant Pudding Pie
-Filling (4-serving size)
1 cn DOLE Crushed Pineapple,
-drained (20 oz)
1 pk COOL WHIP Whipped Topping,
-thawed (8 oz)

Prep time: 20 minutes. Refrigerating time: 3 hours.

MIX graham cracker crumbs, sugar and margarine in 13×9″ pan. Press
evenly onto bottom of pan. Arrange banana slices on crust.

BEAT cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk. Add pudding mixes. Beat until well blended.
Spread evenly over banana slices. Spoon pineapple evenly over
pineapple mixture. Spread whipped topping over pineapple.

REFRIGERATE 3 hours or until ready to serve.

MMMMM

Title: Impossible Brownie Pie
Categories: Impossible, Brownies, Chocolate, Nuts
Yield: 1 servings

4 Eggs
1/2 c Brown Sugar; Packed
4 oz Chocolate; Melted, cooled
1/4 c Margarine or butter; soften
1/2 c Sugar
1/2 c Bisquick
3/4 c Nuts; Chopped

Preheat oven to 350~. Grease 9″ pie plate. Beat all ingredients
except nuts until smooth; 2 minutes in blender on high, stopping
blender occasionally to stir, or 2 minutes with hand beater. Pour
into plate; sprinkle with nuts. Bake until knife inserted in center
comes out clean, 30 to 35 minutes. Serve with ice cream, if desired.

MMMMM

Title: SPOTTED CHOCOLATE MACADAMIA NUT TORTE
Categories: Desserts, Chocolate
Yield: 16 servings

21 1/2 oz Box fudge brownie mix
1/2 c Water
1/2 c Oil
2 Eggs
10 oz Package white chocolate
-pieces
3 1/2 oz Jar salted macadamia nuts,
-chopped (reserve 6)
Topping:
10 oz Package white chocolate
-pieces
1/4 c Heavy cream
1 tb White chocolate liquer or
-creme de cacao
1 oz Milk chocolate or semisweet
-chocolate, melted, for
-garnish

Spotted Chocolate Macadamia Nut Torte

To make the torte: Heat oven to 350 degrees. Grease
a 9 or 10 inch springform pan. Combine brownie mix,
water, oil, and eggs; beat 50 strokes by hand. Stir in
white chocolate and nuts. Pour into prepared pan and
bake for 45 to 50 minutes or until center of cake is
set. Cool one hour and then remove sides of pan; let
cake cool completely.

To make topping: Melt white chocolate in a heavy
saucepan over low heat or in the top of a double
boiler over hot water. Add cream and liqueur. Blend
until smooth. Spread over cooled torte and let
drizzle down sides.

In a heavy saucepan over low heat, melt milk or
semisweet chocolate. Let drops of the melted
chocolate fall off a spoon onto the top of the cake to
make polka-doteffect. Place reserved whole macadamias
in an attractive pattern on top of the cake.
Refrigerate 1 hour before serving. Makes 16 servings.

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Title: ORANGE-BEEF STIR-FRY
Categories: Chinese, Beef
Yield: 4 servings

—————————SAUCE—————————
1 tb Cornstarch
1 ts Sugar
1 ts Instant beef bouillon
-granules
1 ts Orange peel, finely shredded
1/2 c Orange juice
1 tb Soy sauce

—————————BEEF—————————
12 oz Beef top round steak
Nonstick spray coating
1 Clove garlic, minced
4 Green onions, bias cut into
-1-inch lengths
1 tb Cooking oil
8 oz Fresh spinach, torn into
-bite-size pieces
4 oz Sliced water chestnuts,
-drained (1/2 can)
2 c Cooked rice, hot

Orange Sauce: For Orange Sauce, combine all of the
sauce ingredients and set aside.

Beef: Partially freeze steak; slice thinly across the
grain into strips. Spray a wok or large skillet with
nonstick spray coating. Stir-fry garlic and onion 1
minute and remove from wok. Add oil to wok, if
needed. Stir-fry half of the beef for 2 to 3 minutes.
Remove form the wok and stir-fry the rest of the beef.
Return all of the beef to the wok. Stir in the Orange
Sauce. Cook and stir until bubbly. Stir in spinach,
water chestnuts, and onion mixture. Cover and cook
for 1 minute. Serve hot over rice.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

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