ESCAROLE SOUP

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

Amount Measure Ingredient — Preparation Method
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1/4 lb White beans
5 c Chicken broth
2 tb Olive oil
2 tb Minced garlic
1 sm Onion — finely diced
2 c Chopped escarole
Salt and pepper — to taste

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans
in a pot, add broth, cover and cook over medium heat
until beans are soft, about 30 minutes. Meanwhile,
place another pot on the stove, add oil, place over
medium heat, add garlic and onion and cook, stirring
occasionally, for 7 minutes, or until onions soften.
Add the escarole and continue to cook until wilted,
another 10 minutes. Add the beans and broth to the pot
with the escarole. Add salt and pepper as desired,
cover and simmer for 20 minutes. Serve piping hot.

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Title: Navy Bean Soup – Page 42 (And 23-26)
Categories: Soups/stews, Vegetables
Yield: 3 Servings

1/2 lb Dried navy or pea beans
2 tb Butter
1 Onion, chopped
1 Clove garlic, mashed
1 c Carrots, chopped
1 c Celery with leaves, chopped
1/2 c Tomato puree
2 c Vegetable broth/boullion
1 Bay leaf
1/4 ts Dried thyme
1 tb Chopped fresh parsley
1/8 ts White pepper
Salt
1/4 c Cream
1/2 c Milk

Cook beans according to basic directions using 4 cups water, until
very soft. (Basic Directions – Rinse and drain beans; add triple
their volume of cold water; bring to full boil, cover, and cook for
one minute. Skim foam while boiling. Remove from heat and let stand
for two hours or longer. After soaking period, drain and add fresh
water; bring to slow boil and cook slowly to desired softness.
Approximate cooking time after soaking – Lentils about ten minutes;
split peas about thirty minutes; beans about one hour; chick-peas
about three hours.

Melt butter over medium heat in a soup kettle. Saute onion and garlic
until onion is transparent.

Add the carrots, celery, tomato puree, broth, bay leaf, and thyme.
Cook mixture until vegetables are very tender.

Shortly before serving, add beans with bean broth, parsley, salt, and
pepper.

Bring soup to a boil. Add cream and milk and heat to boiling point,
but do not boil. Serve immediately with whole grain bread. Serves 3
or 4.

Source: Bean Banquets (641.6G-Exton)

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Title: KUNG MING SHRIMP
Categories: Fish, Chinese
Yield: 4 servings

1 1/2 lb Shrimp, peeled, deveined
1 tb Oil, sesame
2 Egg white
1/4 c Cornstarch
1 pk Noodles, rice
1/4 c Oil, peanut
2 oz Mushrooms, straw
Salt (to taste)
Pepper, white (to taste)
1/4 c Onions, green, minced
1 ts Garlic, minced
1 ts Ginger, minced
3 tb Wine, rice OR
3 tb Sherry
1/4 c Stock, chicken
1 ts Sugar
Oil, for deep frying

Work the shrimp with sesame oil, unbeaten egg
white and half of the cornstarch. Let stand for 30
minutes or longer.

Heat the deep-frying oil almost to smoking and
add rice noodles. When they puff, remove and drain.

Heat peanut oil in a wok and stir-fry the shrimp
briefly.

Add mushrooms. Cook and toss, then season to
taste with salt and white pepper.

Add beaten egg white, toss and remove shrimp and
mushrooms.

Add green onions, ginger, garlic, wine, stock,
sugar and remaining cornstarch. Toss and cook for 30
seconds.

Add shrimp and mushrooms and heat through.

Serve on noodles.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

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Title: Ginger Sauce for Steamed Crab
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1 Live Dungeness crab
1/2 c Chopped fresh ginger
1/2 c Mild vinegar
1/3 c Light soy sauce
1/3 c Sugar, or to taste

Now that it’s crab season, try this Eastern Chinese dipping sauce,
loaded with fresh ginger and vinegar.

Put the live crab in a steamer over rapidly boiling water; cover and
steam for 15 minutes.

Meanwhile, mix the remaining ingredients thoroughly until the sugar
dissolves.

Divide sauce among 2 to 4 dip bowls, depending on the number of
diners. Serve with the steamed crab.

NOTE: Chopped fresh coriander may be added, if desired.

By Bruce Cost, San Francisco Chronicle, 11/16/88.

Posted by Stephen Ceideberg; November 2 1992.

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Title: GRANOLA WW
Categories: Rice
Yield: 2 servings

3/4 oz Oats, quick-cooking
– uncooked
1/2 oz Almonds
– sliced
2 ts Coconut
– shredded
1 ts Wheat germ
1/4 ts Cinnamon, ground
1 ts Vegetable oil
1 ts Maple syrup
1/4 ts Vanilla extract
2 tb Raisins, golden

Preheat oven to 375F. In medium bowl combine oats, almonds, coconut, wheat
germ and cinnamon. In small bowl combine oil, syrup, and vanilla add to oat
mixture and toss to combine. On baking sheet spread oat mixture. Bake,
stirring frequently, until lightly browned, 8 to 10 minutes. Transfer
baking sheet to wire rack and let cool. Transfer oat mixture to medium
mixing bowl, add raisins and toss to combine. Store in airtight container
for up to 1 week.

Weight Watcher’s Exchanges: 1 Fat, 1/4 Protein, 1/2 Bread, 1/2 Fruit, 25
Optional Calories.

Nutritional Analysis per serving: 151 calories, 4 g.
protein, 7 g. fat, 19 g. carbohydrates, 36 mg.
calcium, 7 mg. sodium, o mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 39.7%

Original recipe from Weight Watcher’s “Simply Light Cooking”. Conversion
and addtional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

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Title: Cuban Navy Bean Soup
Categories: Soups, Cuban
Yield: 8 servings

1 c Navy beans, soaked
2 1/2 qt Water
1 ea Bay leaf
1/4 c Olive oil
2 ea Garlic cloves, chopped
1 md Onion, chopped
2 c Tomatoes, chopped
1 md Potato, diced
Saffron threads
Salt pepper
1/2 ts Cumin
1 c Cabbage, shredded
1 c Butternut squash, diced
2 tb Fresh parsley, chopped

Drain beans, combine with water bay leaf simmer 1 to 1 1/2 hours. Add
additional water if necessary.

In a skillet, heat olive oil cook garlic onions 6 minutes. Add
tomatoes cook for 10 minutes.

When beans are tender, add tomato mixture, potato, saffron, salt, pepper,
cumin, cabbage squash cook for another 30 minutes. Add more water as
necessary. Serve garnished with parsley.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

Title: CONTINENTAL CHEESE BAKE
Categories: Main dish
Yield: 4 servings

1 oz Butter
1 Clove Garlic, peeled and
-crushed
1 Red Pepper, deseeded and
-diced
8 oz Chestnut Mushrooms, sliced
5 oz Soft Cheese, flavoured with
-garlic and herbs
5 fl Fromage Frais
14 oz Can artichoke hearts,
-drained and halved.
2 oz Smoked Ham, diced
1 Egg, Beaten
8 oz Pasta Bows, cooked and
-drained
3 tb Fresh Breadcrumbs
2 oz Cheddar Cheese, Grated
Parsley Sprig to Garnish

Preheat ove to 200C/400F/Gas Mark 6.

Heat butter and saute garlic, pepper and mushrooms,
stirring frequently, until softened. Meanwhile, heat
together soft cheese and fromage frais, stirring until
combined. Mix in artichoke hearts, ham egg, cooked
pasta and mushroom mixture.

Turn into a heatproof dish, sprinkle over the
breadcrumbs and grated cheese. Bake for 20 minutes
until top is golden brown. Garnish with parsley sprig
to serve.

Source: CHAT Magazine

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Title: S W Tropical Garden Salad
Categories: Salads
Yield: 4 servings

6 c Salad greens, washed
-chilled
20 Red grapes, cut in half
1/2 c Chopped walnuts
3/4 c Thinly sliced celery
1/3 c Chopped sweet white onion
1/2 c Shredded coconut
1 cn S W Mandarin Oranges
1/3 c S W Vintage Lites Mango Key
-Lime Vinegar Dressing

Combine salad greens with grapes, walnuts, celery, onion, coconut, and
Mandarin Oranges. Drizzle Vintage Lites Manfo Key Lime Vinegar
Dressing over all; toss well to coat.

Nutrition Information Per Serving: 260 calories; 4 grams protein; 34
grams carbohydrates; 4 grams fiber; 14 grams fat; 0 milligrams
cholesterol; 320 milligrams sodium.

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Title: MERYL STREEP’S HEART COOKIES
Categories: Desserts, Cookies, Celebrity
Yield: 6 Dozen

-MARY WILSON BWVB02B
3/4 lb Butter; soft
3/4 c Honey
1 ts Vanilla
2/3 c Almonds; finely ground
1 3/4 c Whole wheat flour
1 3/4 c All-purpose flour
Jam or preserve for filling

Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on
flour board until well blended. Refrigerate 1 hour. Roll out to 1/8″ on
lightly floured board. Cut into shapes. (Use a Heart-shaped cookie cutter).
If filling with jam or preserves, make a thumbprint in center of each
cookie. Place on cookie sheet, then spoon a dab of your favorite jam or
preserves into thumbprint. Bake 7 to 12 minutes at 325~. Edges should be
light brown. Cool on rack. Source: The Celebrity Chefs Cookbook by Ruby
Jeanne Caldwell.

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Title: ORIENTAL NOODLES WITH VEGETABLES
Categories: Vegetarian, Pasta, Vegetables, Chinese
Yield: 2 servings

175 g Chinese egg noodles
1 1/2 tb Vegetable oil
1/2 Garlic clove, sliced/peeled
1/2 Chopped onion
1 Sliced carrot
1/2 Green pepper, diced
1/2 tb Soy sauce
1/2 tb Sesame oil
1 tb Peanuts

1. Cook the noodles in boiling water for 7 minutes.
Drain well.

2. Heat the oil in a wok and stir fry the garlic and
ginger for
1 minute. Add the onion and stir fry for 2-3
minutes. Add the pepper,
and carrot and stir fry for 2-3 minutes.

3. Add the noodles and cook for 2-3 minutes. Stir in
the soy sauce and
sesame oil and sprinkle with the peanuts.

Serve.

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