Beer Cheese Soup

Recipe By : unknown magazine
Serving Size : 8 Preparation Time :0:45
Categories : Cheese Soups, Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups milk
2 12-oz. cans beer — divided
40 ounces process cheese spread
1 ~10-oz. can chicken broth
1 teaspoon Worcestershire sauce
3 dashes hot sauce — or to taste
1/4 cup plus 2 tablespoons cornstarch
Garlic/onion croutons — for garnish

Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low
heat until thoroughly heated, stirring constantly. Add cheese spread,
broth, Worcestershire sauce, and hot sauce. Cook over low heat until
thoroughly heated, stirring constantly.

In small bowl, combine cornstarch and remaining beer. Add to cheese
mixture; simmer, stirring constantly, until thickened (do not boil).

Yield: 4 quarts.

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Date: Tue, 21 Mar 95 12:58:57 PST
From: Jessica Shawl – MPG ~

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

Title: Creme Brulee
Categories: Desserts Londontowne
Servings: 4

4 ea Egg yolks 3 T Sugar
1 x Pinch salt 2 c Table cream
1 t Vanilla 1 x Fresh sliced peaches
1 x Fresh strawberries

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch
of salt. Scald table cream and pour slowly into egg mixture, stirring. Add
vanilla and pour into baking dishes. Set them in a pan with 1″ of water
and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.

Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh
sliced peaches or strawberries.

Mrs. Brice McAdoo Clagett

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Hot Crab Spread

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Cream Cheese — at room temperature.
1 Tablespoon Milk
2 Teaspoons Worchestershire Sauce
7 1/2 Oz Can Crabmeat — -or-
7 To 8 Oz Imitation Crab
2 Tablespoons Green Onion — chopped

Cream cream cheese and add milk and worchestershire sauce. Blend well.
Drain and flake crabmeat. Add to cheese mixture with green onions.

Turn into greased 8 inch pie plate or small shallow baking dish. Top with
2 tablespoons toasted slivered almonds. Bake at 350 degrees for 15
minutes. Serve warm on crackers.

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Title: CHINESE STEAMED LOTUS BUNS
Categories: Chinese, Appetizers
Yield: 24 servings

Stephen Ceideburg
1 Envelope active dry yeast
6 tb Sugar
1/4 c Warm water (100 degrees F.
-to 110 degrees F.)
3 1/2 c All-purpose flour, + more
-for kneading
1 c Warm milk (100 degrees F. to
-110 degrees F.)
2 ts Baking powder
Asian sesame oil or
-vegetable oil

Put yeast and 1 tablespoon of the sugar into a bowl.
Pour in warm water, stir, and let mixture stand 5
minutes to dissolve. It should foam and bubble. If it
does not, discard and use a fresh package of yeast.

Put flour and remaining sugar in a food processor
fitted with the metal blade. Turn machine on for 2
seconds to mix ingredients. Combine yeast mixture with
warm milk and, while the machine is running, pour milk
down the feed tube in a steady stream. Process until
dough forms a rough ball. If the ball is sticky, add
flour, 1 teaspoon at a time, and process a few seconds
longer until dough pulls away from sides of bowl.
Remove dough to a lightly floured board.

Knead, dusting with flour until dough is smooth and
elastic, about 2 minutes. Form dough into a ball and
put it into a large, lightly oiled. mixing bowl. Cover
and set in a warm spot. Let rise until it doubles in
size, about 1 hour.

Punch down dough and turn out on a lightly floured
surface. Flatten, then put the baking powder in the
center. Fold over edges and knead until baking powder
is thoroughly incorporated. Invert, mixing bowl over
the dough; let rest 10 minutes.

Divide dough in half. Cover one half, and roll the
other half into 12-inch-long roll; cut into 12 pieces.
Remove 1 piece and cover rest. Roll the piece into a
flat 3 1/2 inch circle. Lightly brush one with oil;
fold over to form a half moon. With the back of a
knife score the half-moons crosswise at 1/4-inch
intervals.

Then with a chopstick, make an indentation in the
middle of the rounded edge while the thumb and
forefinger pinch the middle of straight edge to form a
notch and form a leaf. Set on a 3-inch square of
parchment paper and place in a steaming basket. (You
will need 2 baskets, or you’ll need to steam 2
separate batches.) Repeat with remaining dough; leave
space between buns in the basket.

Let rise for 30 minutes, or until buns almost double
in size, then steam over boiling water for 15 minutes.
When done, let cool for a minute before serving.

Makes 24 buns.

PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

—–

Title: SLICE AND BAKE OATMEAL COOKIES
Categories: Desserts, Cookies
Yield: 144 servings

1 1/2 c Vegetable shortening
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
3 Whole smilin’ eggs
1 1/2 Teaspoons vanilla extract
1 3/4 c All-purpose flour
1 1/2 Teaspoons salt (decrease!)
1 1/2 Teaspoons baking soda
4 1/2 c Rolled oats, uncooked
3/4 c Chopped nuts
3/4 c Raisins

THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE
QUITE CRISP Cut four 14 x 12-inch pieces of waxed
paper or plastic wrap. Cream shortening, granulated
sugar and brown sugar in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy. In a
medium bowl, combine flour, salt and baking soda.
Gradually stir flour mixture into egg mixture until
blended. Stir in oats, nuts and raisins. Divide
dough into 4 equal pieces. Shape each piece into an 8
to 10-inch roll. Wrap each roll in 1 piece of waxed
paper or plastic wrap. Place wrapped rolls in a
plastic freezer container with a tight-fitting lid, or
wrap airtight in a 14 x 12-inch piece of heavy-duty
foil. Label with date and contents. Store in freezer.

To bake 1 roll, preheat oven to 350 f. Lightly grease
2 large baking sheets; set aside. Cut prepared frozen
dough into 1/4 inch thick slices. Place about 1 inch
apart on baking sheets and bake 10 to 12 minutes until
edges are browned and centers are slightly set. Cool
completely on wire racks.

Use within 6 months. YIELD: 4 rolls of Slice Bake
Oatmeal Cookies or about 12 dozen. (CON IN PART 2)

—–

SOPA DE LIMA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Olive oil
4 Annatto (achiote) seeds
3/4 c Diced onions
1/2 c Diced green bell pepper
1 Garlic clove — minced
1 1/2 qt -water
6 oz Chicken, skinned boned
– diced
3/4 c Italian tomatoes, canned
-drained, seeded and diced
4 pk Instant chicken broth mix
1 t Oregano leaves
1/2 ts Pepper
1 Lime — cut in half
1 Strip grapefruit peel
-(about 2 X 1/4-inch strip)
2 Corn tortilla
– (6-inch diameter each)

In 2 1/2- or 3-quart saucepan heat oil over
medium-high heat; add annatto seeds and cook until
seeds release their color, 1 to 2 minutes. Remove and
discard seeds. To saucepan add onions, bell pepper,
and garlic and saute until onions are translucent, 3
to 4 minutes; add water, chicken, tomatoes, broth mix,
oregano, and pepper. Squeeze lime halves into soup,
then add squeezed halves and grapefruit peel to soup
and stir to combine. Reduce heat to low and let simmer
for 15 minutes. Using slotted spoon, remove and
discard lime halves and grapefruit peel; let soup
simmer for 15 minutes longer. While soup is simmering,
spray 9-inch skillet with nonstick cooking spray and
heat over medium heat; 1 at a time add tortillas and
cook, turning once, until lightly browned on both
sides. Cut tortillas into thin strips. To serve, ladle
soup into 4 bowls and top each portion with 1/4 of the
tortilla strips. Makes 4 servings, about 1 1/2 cups
each.

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Godiva Chocolate Covered Banana

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Godiva Liqueur
1/2 ounce Myers’s Rum
1/2 banana — sliced
1/2 cup vanilla ice cream

Pour Godiva into blender. Add rum, banana, and ice cream. Blend until
smooth. Pour into serving glass. Garnish with banana slice. Makes 2
drinks.

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Bacon Liver Appetizers No. 2830 Yields 16 Appetizers

3/4 Cup Chicken Livers 2 Tbls Butter, At Room
2 Hard Cooked Eggs Temperature
– Chives, Chopped 1/2 tsp Lemon Juice
– Onion, Grated Fine 1 tsp Cognac
– Salt 8 Slices Bacon, Halved
– Black Pepper, Ground

Cook the chicken livers in a small amount of salted boiling water until
barely done (5-8 minutes).
Preheat the broiler.
Rub the livers and the hard cooked eggs through a fine seive (or use a food
mill).
Blend thoroughly with all the remaining ingredients except the bacon.
Spread the mixture on the halved strips of bacon.
Roll up the bacon strips.
Fasten with toothpicks.
Grill until the bacon is crisp.
Serve hot.

Halloween Drinks

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Text only

Okay, first the drinks.
Easiest is to mix something yellow with something blue. Orange juice
and Mountain Dew are good for the yellow, Great Bluedini kool-aid is good
for the blue. You’ll end up with a radioactive shade of green. If you’re
using a punch bowl, try this: Get some of those latex gloves, fill them
with water or juice, freeze. Unmold carefully and float the disembodied
hands in the punch bowl. Dry ice and back lighting is good for effect too

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