CREAMY CHICKEN NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chicken broth OR bouillon
2 c Cooked chicken, diced
1 c Milk
1 c Carrot, thinly sliced
1 c Celery + leaves, sliced
1/2 c Green pepper, chpd
1/2 c Onion, chpd
1 cl Garlic, minced
1/2 ts Dried marjoram
Salt and pepper
6 oz Uncooked noodles
1/2 c Milk
1/4 c Flour
2 tb Butter

In large kettle combine broth, chicken, milk, carrot,
celery, green pepper, onion, garlic, marjoram and salt
and pepper. Cook over med heat until vegetables are
crisp-tender. Add noodles and cook until almost done.
In a cup whisk together milk and flour; stir into soup
mixture and boil gently for 3 minutes. Stir in butter.

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Title: ZUCCHINI SOUP
Categories: Soups, Vegetables
Yield: 4 servings

4 c Sliced Zucchini (Abt. 1lb)
1 ea Small Onion, Chopped
2 tb Butter Or Margarine
10 3/4 oz (1cn) Cream Of Chick. Soup
2 c Water
1 ts Salt
1/2 ts Dried Basil Leaves
1/8 ts Pepper

Cover and microwave zucchini, onion, and margarine in
2-Qt casserole on high (100%), until vegetables are
tender, 9 to 11 minutes. Place soup, 1 cup of the
water and the zucchini mixture in blender container.
Cover and blend on medium-high speed until smooth,
about 1 minute.
Return mixture to casserole. Stir in remaining 1 cup
of water, the salt, basil and pepper. Cover and
microwave on high (100%) until hot and bubbly, 8 to 10
minutes. (Can be refrigerated and served cold.)

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Corned Beef And Cabbage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. corned beef — (2 to 3)
7 C. water
1 beef flavor bouillon cube or 1 tsp.
instant beef
bouillon
1/2 C. coarsely chopped onion
2 garlic cloves — sliced
6 peppercorns**
2 whole cloves**
6 new potatoes — unpeeled and
quartered (see note)
3 carrots — cut into julienne
strips
6 C. very coarsely chopped cabbage

In 5 quart Dutch oven, combine corned beef and water.
Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Skim off any scum that rises to the surface. Add bouillon
cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer
covered an additional 3 to 4 hours or until meat is tender.
Remove meat from broth; cool. skim fat from broth. Cut meat
into bite-size pieces; return to broth. Stir in carrots and
potatoes. Bring to a boil. Reduce heat; cover and simmer 15
minutes. Stir in cabbage. Simmer covered an additional 15
minutes or until all vegetables are tender. Remove peppercorns,
cloves and bay leaf. Makes 10 (1 1/4 cup) servings.
**If corned beef is packaged with its own spice packet,
substitute packet for peppercorns, cloves and bay leaf, if
desired.
Note: Two medium potatoes, peeled and cut into 1-inch
cubes can be substituted for new potatoes.
All the flavors of a New England boiled dinner are
brewed in this soup.

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Rosey Cucumber Soup

Recipe By : Cold Soups by Graybill/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:10
Categories : Cold

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucumber — peeled, seeded dic
16 ounces pickled beets, drained, juice reserved — sliced
1/2 cup onion — chopped
2 tablespoons parsley — chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream — for garnish
green onion tops chopped — for garnish

In two batches, puree cucumbers, beets, onions, and parsley in processor or
blender, then blend in the chicken broth, seasonings and sour cream; transfer
to a container. Taste for seasoning, adding reserved beet juice to taste.
Refrigerate several hours or for several days.

Sprinklw tih chopped green onion tops or chives before serving

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Per serving (excluding unknown items): 98 Calories; 6g Fat (50% calories from
fat); 3g Protein; 10g Carbohydrate; 10mg Cholesterol; 803mg Sodium

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GUISADO RICO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Pork roast,lean end cut
1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2″ strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic
cloves. 2. Warm the oven at 325’F. Roast the pork in the oven until it’s
done. 3. Allow the meat to cool. Save the meat juice. Discard the excess
fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking
pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and
salt. Add water if the meat juice is not enough. 6. Cover the pot and
simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If
more liquid is needed, add another can of beer. Simmer for 15 minutes. 9.
Serve in soup bowls and garnish with chopped cilantro and scallions. Serve
with refried beans and warm flour tortillas. Makes 6 to 8 servings.

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SPICED OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Salads
Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Carrot
1 Slice lime
1 Slice lemon
1 Fresh bay leaf
4 Fresh basil leaves
1 Sprig thyme
3 Garlic cloves- unpeeled
1 t Black pepper
1 Slice red pepper
3 1/2 c Olive oil
1 Sprig fresh rosemary
1 Slice tomato
2 Shallots
1 t Red pepper
1 Scallion

Fasta pasta…For a fast pasta dish, toss 1/4 cup of
this herbed oil with some fresh pasta and steamed
vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the
oil. Set aside for at least 4 days before using. Can
be stored for 2 weeks, or strain and store
indefinitely.

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Title: CHOLENT BRISKET
Categories: Beef, Main dish, Jewish, Passover
Yield: 8 servings

-CHERYL GAVARD (HWDP78B)
2 lb Brisket
1 c Onions; thin sliced
2 tb Chicken fat
2 ts -salt; I use less about 1/2
-pepper to taste
-several small pieces
-of marrow bone
4 md Potatoes; cut in 4 pieces.
1 c Dry limas; soaked
-in water overnight
-boiling water

Fry the onions in the fat until golden. Salt and
pepper the meat and brown in fat on all sides. Turn
the meat and onions into a 4 QT casserole with a tight
lid. Arrange the marrow > bones around the meat. Also
arrange the potatoes and the soaked limas. Add the
boiling water to cover; using some of the water the
limas were soaked in so that all is covered. Add More
S P if needed. I sometimes add a bit of garlic and
some ginger. Cover tightly and bake either over night
on a low oven of 250-275 or Cook on top of stove for
3-4 hours simmering gently.

Formatted by Elaine Radis; 1992

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Title: Shrimp Toast
Categories: Seafood, Oriental, Wok
Yield: 4 servings

2 Water chestnuts
1/2 lb Shrimp, cleaned deveined
Salt
Pepper
1/2 sm Onion
1 tb Corn starch
1 Egg
8 sl Bread (crusts removed)
Oil for deep frying

1. Dice onion, water chestnuts, and shrimp together. Mince until fine.
Place in small bowl. Add egg, salt, pepper, and corn starch. Mix
thoroughly. Spread in a thin layer on slices of bread.

2. Pour oil into a wok, halfway up. Turn heat on to highest point.
When you think oil is sufficiently heated, take a bread crust and
test it to see if it is up to the proper temperature. If bread crust
readily browns to a golden colour then oil is ready. If bread crust
fails to brown, then oil is not ready yet. If bread crust turns to a
dark brown, then shut heat off and allow oil to cool at least 5
minutes before turning burner back on. Be sure and retest oil before
deep frying shrimp toast.

3. Place a slice of bread with the shrimp mixture face down in the
hot oil and deep fry about 3 minutes until golden brown colour. Turn
bread and fry reverse side. Remove to paper toweling to drain excess
oil. Repeat procedure until all slices are done.

4. Cut slices of shrimp toast into strips or triangles. Serve
immediately.

NOTE: Very nice to serve for after theatre snack. Shrimp can be
minced and mixed ahead of time. Deep frying can be done at last
minute.

MMMMM

Title: Spicy Harvest Pie
Categories: Pies, Apples
Yield: 8 servings

15 oz Pkg Pillsbury All Ready Pie

MMMMM————————–FILLING——————————-
2 c Apples; unpeeled, shredded
1 c Zucchini; unpeeled, shredded
1/2 c Walnuts or Pecans; chopped
3 tb Flour
1 1/2 c Brown Sugar; firmly packed
1/4 c Butter or Margarine; melted
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
1 tb Lemon Juice
1 ts Vanilla
1 ts Orange Peel; grated
2 Eggs; beaten
1 Egg
1 tb Water
1 c Whipped Cream

Prepare pie crust according to package directions for two-crust pie
using 9-inch pie pan. Heat oven to 425~F. In large bowl, combine
apples, zucchini, carrots, nuts and flour; toss to coat. In medium
bowl, beat brown sugar and margarine until well blended. Add
cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and 2 eggs;
blend well. Add to apple mixture; mix well. Spoon filling into pie
clrust-lined pan. Using 2 1/2 to 3-inch leaf cutter or papper patter,
cut remaining crust into leaf shapes; arrange over filling. In small
bowl, blend 1 egg and water, brush over edges of pie and leaf shapes.
Bake at 425~F for 40 to 50 minutes or until deep golden brown. Cover
pie with foil during last 15 minutes of baking to prevent excessive
browning. Serve warm with whipped cream. Store in refrigerator.
Serves 8 to 10. TIP: If zucchini is large, cut in half lengthwise and
remove seeds before shredding.

MMMMM

Grilled Chicken Dijon Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
2 teaspoons tarragon leaves — crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 boned and skinned chicken breast halves
fat removed
1/2 pound Fresh mushrooms — halved
2 cups Broccoli
5 cups Boston lettuce
8 ounces Muenster Cheese — H.C., cubed
1/2 cup Red onion

Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining dressing.
Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes
on each side or to desired doneness, brushing with reserved marinade mixture.
Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see
my note) with torn greens and cheese in serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion rings. 8
servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg
cholesterol, 343 mg sodium.

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