Title: PEACHES AND CREAM SOUP
Categories: Soups
Yield: 4 Servings

2 lb Peaches
1 tb Lemon juice
1 1/2 tb Amaretto liqueur
6 tb Half-and-half
Grated nutmeg or cardamon

This soup is a good use for overripe or damaged
peaches. For a winter treat, make it with canned
peaches.

Drop the peaches into boiling water. Keep the water at
a simmer for about half a minute. Remove the peaches,
and let them cool. Then peel, pit, and slice them. Put
the peaches with the rest of the ingredients into a
blender. Blend the soup until it is smooth, then chill
it.

Serve with a sprinkling of nutmeg or cardamon.

Source: “Cold Soups” by Linda Ziedrich

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Pasta with Tomato, Chard and Sunflower Seed Sauce (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sunflower seeds
1 teaspoon canola oil
8 ounces onion — chopped
2 cloves garlic — minced
2 pounds fresh tomatoes — peeled and seeded
1 can tomato paste — (6 ounce)
1 teaspoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon salt — optional
freshly ground pepper
8 ounces fresh chard
1 pound linguine

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with
juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch
ribbons.

In a large saucepan or sautepan, toast seeds until very lightly browned. In
food processor or nut grinder, grind half of the seeds until very fine.
Reserve remaining half for garnish. Heat oil in the pan. Add onion and
cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes,
tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about
15 minutes until somewhat thickened. Steam chard until tender, about 5
minutes. In a large pot of boiling, salted water, cook pasta until al
dente. Drain; remove to serving platter. Toss with sauce. Top with
remaining sunflower seeds. Serves 6

Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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Title: STRAWBERRY CHARLOTTE RUSSE
Categories: Desserts
Yield: 1 servings

1 Commercial or homemade jelly
-roll
1 pk Strawberry-flavored gelatine
1 c Hot water
1 c Miniature marshmallows
1 pk (10 oz.) frozen strawberries
1/4 c Lemon juice
2 Egg whites
1/4 c Sugar
1 c Whipping cream, whipped
1 c Coarsely broken pecans

A slick trick–a super dessert! Be ready to serve seconds–you’ll have
requests.

Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around
sides of oiled 2 1/2-quart mixing bowl. Dissolve gelatine in hot water. Add
marshmallows and partially drfrosted strawberries, stirring until
marshmallows dissolve. Add lemon juice and chill until partially congealed.
Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in
sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile
mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and
serve. Makes 1 O to 12 servings.

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CHERRY PIE FILLING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2 tb Tapioca (quick cooking)
5 c Fresh cherries — *see note
1/4 ts Almond extract — ** see note

Recipe by: Randy Pollak
Mix sugar and tapioca in a large bowl. Add cherries and toss until
cherries are thoroughly coated. Set aside for about 20 minutes, or until
syrup forms, stir mixture occasionally. Pour mixture into pie pastry of
your choice.

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Tuna Vegetable Chowder

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main Dish
Soups Low Calorie
Low Fat Main Meal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Margarine – Becel Light
1 Medium Onion — chopped
1 Clove garlic — minced
1 Cup carrots — diced
1 Cup celery — chopped
3 Cups potatoes — diced
1 1/2 Teaspoons Knorr Chicken Stock
1 1/2 Cups Water
2 Tablespoons fresh dill — chopped
1 1/2 Teaspoons lemon rind — grated
1 6.5 Oz. Can tuna in water
1 1/2 Cups skim milk
1 Cup corn, frozen
1 Cup peas, frozen
1/4 Teaspoon salt
1/4 Teaspoon pepper

In large saucepan, melt butter over medium heat; cook onion, garlic,
carrots and celery, stirring, for 5 to 8 minutes or until softened. Add
potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or until vegetables
are tender.
Drain tuna, reserving liquid. Break tuna into large chunks; add to pan
along with reserved liquid, milk, corn, peas, salt and pepper. Heat
through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings.
Per Serving (6) – Calories 154.1, Total Fat 1.5, 8.6%CFF

NOTES : 2% or whole milk can be substituted for skim milk but the
calorie and fat contents will be higher. ( My hubby would prefer I made
it with the 2% instead of the skim milk but he likes it anyways.)

Title: Jewel Trees
Categories: Cookies
Yield: 1 servings

Honey Spice Cookie Recipe

Roll out dough; cut out using 8″ Christmas tree cutter; Place
carefully on foil lined cookie sheets. Using small cutters, cut out
shapes at random on trees; fill cutouts with crushed hard candies.
Bake 12-15 minutes until candies melt. Cool completely on foil.

MMMMM

Grilled Tempeh with Red Onion Eggplant

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Grill
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RED WINE MARINADE—–
1 cup Red wine
4 tablespoons Olive oil
2 large Garlic cloves — sliced into
ovals
1 tablespoon Rosemary leaves
1/4 teaspoon Fennel seeds
Black pepper
—–GRILLED TEMPEH—–
3 each Tempeh cakes
1 large Red onion — sliced into 6
rounds
2 small Eggplants — sliced into 1/3″
thick rounds
Olive oil
12 slices Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients mixing.

Slice the tempeh cakes in half crosswise, then split each half horizontally by
slicing carefully. Marinate in the red wine marinade for an hour at room
temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant onion slices for 10 minutes per side.
Grill the bread slices over low coals until toasty.

Arrange the vegetables tempeh on the slices of toasted bread garnished with
sprigs of arugula.

Kelly McCune, “Vegetables on the Grill”

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Malted Milk Cookies–unknown cookbook version

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate — melted and cooled
2 1/4 cups all purpose flour
1/2 cup instant malted milk powder
1 cup chopped malted milk balls

1. In a large mixing bowl beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add the sugar, brown sugar,
and baking soda. Beat until combined. Beat in eggs, vanilla, and melted
chocolate until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour and the malted milk
powder. Stir in malted milk balls.

2. Drop dough from a rounded teaspoon 2 1/2 inches apart on an ungreased
cookie sheet. Bake in 375 oven about 10 minutes or until edges are firm.
Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and
cool on a wire rack. Store in an airtight container or plastic bag at room
temperature for up to 3 days. Makes 36.

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Foolproof Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chocolate instant pudding
1 Cool Whip or Whipped Cream

Make the pudding according to package directions. Fold it into some Cool Whip
or Whipped Cream. Refrigerate. Eat.

Notes from Brett Jones: "…first, you get something that tastes almost
exactly
like the real thing and second, it always sets (unless you add too much whipped
cream!) and is rarely grainy.

Variations: Swirl a little raspberry jam through it or add your favorite
liqueur.

Originally posted by Brett Jones. Meal Mastered by Gaye Levy DTXT63A on
Prodigy and 1:/343/92 on Fidonet

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Title: Apple Pie
Categories: Pies
Yield: 1 servings

1 2 crust pie shell
3/4 c sugar
1/4 c flour
1 ts cinnamon
1/4 ts nutmeg
6 c sliced apples
1 tb lemon juice
2 tb margarine

Thaw pastry according to directions.
Mix sugar, flour,and spices. Combine sugar mixture with apples and
lemon juice.
Fill pastry shell with apple mixture. Dot with butter. Place top
pastry over top Seal and flute. Slash top for steam to escape.
Bake on lower oven rack at 450 for 10 minutes. Lower to 350 and bake
for 40-50 minutes more. Until crust is golden brown.

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