SPLIT PEA SOUP WITH SORREL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sweet butter
2 md Onions — roughly diced
1 md Carrot — roughly diced
2 Celery stalks — roughly diced
1 t Finely minced garlic
1 1/2 c Dry split peas
6 c Chicken stock or water
-OR low-sodium chicken broth
1 sm Ham hock — -ÿÿ
6 oz -Cooked ham or bacon
1 Lemon, cut in half
3 bn Fresh sorrel
1 c Whipping cream
Salt and pepper — to taste

IN A STOCK POT, over low heat, melt the butter and add
the onion, carrot, celery and garlic. Let the
vegetables cook, stirring, until limp, about 15
minutes, being careful not to brown. Add the split
peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or
until the peas are completely soft. Remove the ham
hock and the lemon. Add the sorrel and cream. Transfer
to a food processor or blender and puree until smooth.
Strain through a fine sieve. Taste for salt and pepper
and adjust as desired. Serve this soup piping hot or
well chilled. NOTE: If the soup is chilled, thin it
with an additional cup of stock, low-sodium broth or
water.

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Moo Shu Vegetables With Chinese Pancakes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegetables
Pancakes Breakfast
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Roasted sesame seed oil
2 Green onions — thinly sliced
2 Cups Bok choy — thinly sliced
1/2 Red bell pepper — – thinly sliced
1 Carrot — thinly sliced
1/2 Cup Mushrooms — thinly sliced
1/2 Cup Mung bean sprouts
4 Ounces Reduced-fat tofu — crumbled
2 Teaspoons Fresh ginger, peeled — grated
1 Garlic clove — minced
1 Tablespoon Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakes — OR- whole wheat crepe
(thawed)

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm,
about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green onions,
bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to
4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and
continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and
extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across
center of pancake. Top with generous helping of vegetables and roll up
burrito style.

Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
Cholesterol: 0 mg Grams of Fiber 7
Source: Delicious! July/August 1993 Typed for you by Karen Mintzias

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Peanut Butter S’mores

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Package 1.6oz chocolate covered
Peanut butter cups — unwraped
8 Graham cracker squares
4 lg Marshmallows

place1 peanut butter cup on each of 4 crackers. spear marshmallows on long fork
or clean stick, toast over campfire coals or over grill on low heat. place
toasted marshmallow on top of each peanut butter cup. top each with cracker.
press together and hold for a few seconds to melt chocolate

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BASIC WHITE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 t Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 t Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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JUDITH’S WHEATEN BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1 t Level cream of tartar
10 oz Wheatmeal
2 oz Butter
4 oz Caster sugar
1 Egg
2 ts Level salt
2 ts Level baking soda
Buttermilk or sour milk

"Chuck all the dry ingredients into a bowl and mix. Add milk and egg
to give you a fairly soft dough. Bake in two loaf tins, or whatever at
375-400F, gas mark 6 or 7.

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Title: Varenyky (Filled Dumplings)
Categories: Soups, Bread, Russian, Christmas
Servings: 10

5 c Unbleached All-Purpose Flour
1 ts Salt
2 tb Butter
1 c Evaporated Milk; NOT
-Condensed Milk
1/2 c ;Water, As Needed

Combine the flour and salt in a large bowl, forming a well in the middle.
Add the butter and milk and mix lightly until the flour is absorbed. (Add
a little warm water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead until smooth. Cover
and set aside. (This dough should be somewhat soft, since more flour will
be added as the dough is rolled out.) Or, in a processor, combine the
flour, salt, and butter, stirring a few times, then with the machine
running, add liquids until a ball forms. Allow to rest for a few minutes
and then process until smooth. Place the dough in a lightly oiled bowl,
turn, and cover for about 30 minutes. (It may be wrapped in plastic and
refrigerated for a day or so, brought to room temperature and then rolled
out.) Place a fourth of the dough on a floured work surface, re-covering
the rest of the dough. Roll into a circle, starting at the center and
rolling outwards to maintain an even thickness, turn over and again from
the center, roll the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit cutter or wine
glass, cut into rounds. When done cutting, place 1 Tb of the filling on
one side of each, flipping the other half over the top and sealing with
your fingers or a fork. Make sure each is sealed or the filling will come
out when cooked. Place each of the dumplings on a floured cookie sheet,
keeping the dumplings covered with a towel. Repeat with the remaining
dough, saving the scraps until last. Use as little flour as possible in
this process or the scraps will be come tough and heavy. Gently drop 12
to 15 varenyky into 3 quarts of boiling water, in a large wide pot or
Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes.
Drain in a collander and place on a lightly oiled cookies sheet, shaking
to coat with a thin film to prevent sticking. Do NOT pile the dumplings
on top of each other as this distorts their shape. If the varenyky are to
be frozen, remove with a slotted spoon when they float to the top. DO NOT
overcook. To freeze. place in the freezer on an oiled cookie sheet when
tepid (lukewarm). When they are rigid, store in tightly sealed plastic
bags.

TO SERVE:

Varenyky may be poached, pan-fried or steamed, served as an accompaniment
or meats or served with sour cream, chopped sauteed onions or fried bacon
with a little bacon fat.

MMMMM

Title: Syrups
Categories: Canning
Yield: 1 text

Adding syrup to canned fruit helps to retain its flavor, color, and
shape. It does not prevent spoilage of these foods. The guidelines for
preparing and using syrups (Table 1) offer a new “very light” syrup,
which approximates the natural sugar content of many fruits. The sugar
content in each of the five syrups is increased by about 10 percent.
Quantities of water and sugar to make enough syrup for a canner load of
pints or quarts are provided for each syrup type.

Procedure: Heat water and sugar together. Bring to a boil and pour over
raw fruits in jars. For hot packs, bring water and sugar to boil, add
fruit, reheat to boil, and fill into jars immediately.

Other sweeteners: Light corn syrups or mild-flavored honey may be used
to replace up to half the table sugar called for in syrups. For more
information see Canned Foods for Special Diets.

Table 1. Preparing and using syrups.
(Measure of Water and Sugar)

Syrup Type: Very Light. Approx. % Sugar: 10.
For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar.
For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
(Approximates natural sugar levels in most fruits and adds the fewest
calories.)

Syrup Type: Light. Approx. % Sugar: 20.
For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar.
For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar.
(Very sweet fruit. Try a small amount the first time to see if your
family likes it.)

Syrup Type: Medium. Approx. % Sugar: 30.
For 9-Pt Load: 5-1/4 Cups Water, 2-1/4 Cups Sugar.
For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar.
(Sweet apples, sweet cherries, berries, grapes.)

Syrup Type: Heavy. Approx % Sugar: 40.
For 9-Pt Load: 5 Cups Water, 3-1/4 Cups Sugar.
For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar.
(Tart apples, apricots, sour cherries, gooseberries, nectarines,
peaches, pears, plums.)

Syrup Type: Very Heavy. Approx % Sugar: 50.
For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar
For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
Very sour fruit. Try a small amount the first time to see if your family
likes it.

NOTES:

9-Pt Load values are also adequate for a 4-quart load.

Many fruits that are typically packed in heavy syrup are excellent and
tasteful products when packed in lighter syrups. It is recommended that
lighter syrups be tried, since they contain fewer calories from added
sugar

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

—–

ANAI PACHADI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 t Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric — to taste
Salt — to taste
—–SEASONING—–
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 teaspoon mustard
seeds and stir into cooked squash. Can wash out
blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red
chilli, curry leaves and in a couple of minutes pour
onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end.
Can use cut okra or, okra and eggplant pieces, instead
of squash.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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1 cup of low fat milk
2-3 tablespoons non-fat dry milk
1-2 teaspoons sugar
4 or 5 ice cubes
Hershey’s Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The
ice and dry milk help give this shake a thick creaminess associated with
fattening shakes. Make sure your blender is heavy duty enough to deal
with whole ice cubes. If not use crushed ice.