HEARTY VEGETABLE BARLEY SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Lean ground beef
1/2 c Chopped onion
2 Garlic cloves — minced
7 c Water
16 oz No-salt-added tomatoes
— undrained, chopped
1/2 c Medium QUAKER Barley*
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 t Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef.
Add onion and garlic. Cook until onion is tender;
drain. Add remaining ingredients except frozen
vegetables. Bring to a boil. Reduce heat to low;
cover. Simmer 40 minutes, stirring occasionally. Add
frozen vegetables; cook 10 to 15 minutes or until
vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing. Ten
1-cup servings *NOTE: To use Quick QUAKER Barley,
substitute 2/3 cup quick barley for medium barley and
decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients
including frozen vegetables. Bring to a boil. Reduce
heat to low; cover. Simmer 15 to 20 minutes or until
vegetables and barley are tender.

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Title: GRILLED SWEET PEPPERS
Categories: Side dish, Vegetables, Bar-b-q, Low-fat
Yield: 4 servings

4 tb Red wine vinegar
1 tb Dijon mustard
2 tb Red onion, minced
4 ea Garlic cloves, minced
Pepper, to taste
2 lg Red bell peppers, quartered
2 lg Green bell peppers, quarter’

Preheat broiler or grill. In a small bowl, combine
the mustard, onion, garlic pepper.
Place bell peppers on the grill or broiler brush
with the mustard mixture. Cook until lightly browned,
then turn. Brush the other side cook until browned
slightly softened. Serve hot or cold with what is
left of the marinade.

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Title: DOMESTIC BOURSIN CHEESE
Categories: Misc
Yield: 1 servings

Cream cheese; * see note
4 tb Butter
1/4 ts Garlic powder
2 tb Parmesan cheese; fresh, grat
1 tb Dry white wine
1 tb Minced parsley
1 ds Dried thyme
1 ds Dried marjoram

* recipe said package cream cheese so it probably
means 1 eight ounce package. Cream all ingredients
thoroughly or use food processor with steel blade.
Chill for at least four hours. Serve with crackers.

Source: Colorado Cache Cookbook

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Chocolate Peanut Butter Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 2oz bittersweet chocolate — squares
6 Tbl cocoa powder
2 1/2 cups milk
3 eggs — lightly beaten
1 2/3 cups sugar
1 cup whipping cream
1 tsp pure vanilla extract
3/4 cup peanut butter

1. Melt chocolate over low heat.
2. Gradually stir in cocoa powder and milk while continuing to heat. You
want the consistancy to be thick but not solid as you add the milk and
cocoa powder.
3. Beat sugar into eggs.
4. Stir hot chocolate/milk mixture into eggs.
5. Add cream and vanilla extract. Cool.
6. Just before adding to ice cream maker, stir a cup of ice cream mixture
into peanut butter. Once mixed, stir into rest of ice cream mixture.
7. Freeze in ice cream maker according to manufacturer’s instructions.

I used the odd mixture of chocolate because that’s what I had available.

Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

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Title: Lois’s Magic Lemon Pie
Categories: Pies
Yield: 8 servings

MMMMM———————–LEMON FILLING—————————-
15 oz Sweetened condensed milk
1 ts Lemon zest
1/2 c Lemon juice
2 Egg yolks

MMMMM————————–MERINGUE——————————-
2 Egg whites
4 tb Sugar
1/4 ts Cream of tartar

MMMMM——————–GRAHAM CRACKER CRUST————————-
18 Graham cracker squares
1/3 c Sugar
1/4 lb Butter or margarine,
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine inch pie pan.
Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens.
Pour into cooled crust. Add cream of tartar to the egg whites and
beat until almost stiff. Add sugar gradually, beating until stiff
and glossy but not dry. Pile lightly on pie filling. Bake at 325
until lightly browned, about 15 minutes. Cool thoroughly. Enjoy!
Hint: try to get the crust thickness very even and not too thick.

MMMMM

MADONNA BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SCOTT SESSIONS (VTWP87A)
1 1/2 ts Yeast –
2 c Bread Flour –
1 1/2 c WW Flour –
1/2 c Quick oats –
ds Salt –
1 1/2 c -warm water-
1 tb Oil –
2 tb Honey –
2 tb Molasses-

Enjoy…..(variations:just use 3 1/2 C of Bread Flour-no WW flour…or
replace the molasses with maple syrup…or add 2 teasp of Cinnamon
and 2/3 C Raisins…tastes great! Formatted by Elaine Radis BGMB90B;
JANUARY; ’93

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Cold Avocado Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 avocado — mashed
1 Tbsp. lemon juice
1/8 Tsp. salt
1 1/2 Tsp. instant minced
onion or grated onion
3 Drops Tabasco sauce — (3 to 5)
1 C. sour cream
1 Can chicken broth
crumbled bacon and minced
parsley for garnish

Combine avocado, lemon juice, salt, onion and Tabasco in
blender and blend well. Add sour cream and blend again. Add
chicken broth and blend. Chill thoroughly. Serve in chilled
soup bowls and garnish with crumbled bacon, minced parsley. Or
a nice touch is a sprig of cilantro. Serves 4 to 6.

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Title: SHALLOT AND PAPAYA CHUTNEY
Categories: Relishes
Yield: 1 servings

3 c Papaya, Mango Or Peaches,
– Peeled And Chopped
3 oz Shallots, Peeled And Thinly
– Sliced
1 1/2 c Cider Vinegar
1/4 c Lemon Juice
1 c Packed Brown Sugar
1/2 c Golden Raisins
1 tb Minced Fresh Ginger
2 Minced Cloves Garlic
1/2 ts Salt
1/2 ts Ground Cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on hamburgers, or with fish. Makes
3-1/4 cups. Typed by Syd Bigger.

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Title: IMPERIAL SESAME FISH
Categories: Chinese, Seafood
Yield: 6 servings

2 ts Toasted sesame seeds
1/4 c Soy sauce
2 ts Distilled white vinegar
2 ts Minced fresh ginger root
1/2 ts Sugar
1/2 c Water
1 1/2 lb Fresh or thawed fish
-fillets,
1/2 To 3/4″ thick
2 ts Cornstarch
1 Green onion and top, chopped

Measure sesame seed into blender container; cover and
process about 10 seconds, or until finely ground. ADd
soy sauce, vinegar, ginger and sugar; cover and
process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container;
combine with water in small saucepan and set aside.
Generously brush both sides of fish with remaining
sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend
cornstarch with mixture in saucepan. Bring to boil;
cook and stir until sauce thickens. Stir in green
onion. Just before serving, spoon sauce over cooked
fish. Serve with assorted vegetables.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Title: Pizza (using biscuit mix)
Categories: Main dish
Yield: 2 servings

1 c Biscuit mix (See recipe)
3 tb Water
1/4 lb Regular ground beef
1/2 ts Oregano leaves
1/8 ts Garlic powder
1/3 c Tomato puree
1 sm Onion; very thinly sliced
1/2 md Green pepper
– cut in very thin strips
1/4 c Process American cheese
-(shredded)

2 servings of 2 wedges each 480 calories per serving

1. Preheat oven to 425ø F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely
moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet
or pizza pan. Turn up edge of dough slightly to form a
rim.

5. Bake until surface begins to dry–about 6 minutes.

6. Brown beef in hot frypan… Drain.

7. Stir oregano and garlic powder into puree. Spread over
hot crust. Sprinkle with browned beef, onion, and green
pepper and top with cheese.

8. Bake until cheese is melted and crust is golden
brown–about 15 minutes.

9. Cut into 4 wedges.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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