Fresh Mushroom Soup

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons margarine — not diet
1 onion — finely chopped
1 pound chopped mushrooms
3 tablespoons all-purpose flour
4 cups beef stock — and/or chicken
white pepper — to taste
1 dash ground nutmeg
1 1/2 cups heavy cream
2 tablespoons parsley

* Use Italian parsley, basil, dill or your choice of herbs.

1. Melt margarine in large heavy saucepan. Add finely chopped onion and
cook over moderate heat until onion is translucent. Add chopped (not sliced)
mushrooms and cook 5 minutes, stirring occasionally.
2. Blend in flour until vegetables are well-coated. Add stock or broth
slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5
minutes.
3. Add white pepper and nutmeg. Remove from heat and stir in the cream.
4. Place in serving bowls and garnish with fresh herbs.

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CREAMY FETA SPREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Garlic cloves, chopped
6 oz Cream cheese
6 oz Feta cheese
1/4 c Yoghurt
1/4 c Parsley, chopped, fresh
2 ts Oregano, dried
1/4 ts Cayenne or hot sauce
1/4 c Green olives, chopped
Salt
Pepper, freshly ground
—–GARNISH—–
Dill sprigs

In a food processor or blender, place garlic and
cheeses. Process until well combined. Add remaining
ingredients, except olies, and precess everything
together. Add olives combine with cheeses but leave
everything slightly chunky. Taste, adding salt and
pepper if needed. Place in crock and garnish with
dill. Service this Green-inspired spread with pita
toasts or cold shrimp. For a pretty presentation,
spread it onto leaves of radicchio or form thin slices
of prosciutto or form thin slices of prosciutto into
cone shapes and fill them with the mixture. To use as
a dip with vegetables, thin mixture with yoghurt. The
spread will keep refrigerated for 5 days.

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SOBA NOODLE SUPREME

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Asparagus — cut into 1-inch
-pieces
3 oz Butternut squash
3 oz Buckwheat noodles (soba)
-cooked
3 oz Spinach — cut into bite-size
-pieces
5 tb Sunflower oil
1 t Dill
1 t Salt

Preheat oven to 400 degrees. Steam the asparagus
until tender, approximately 8 minutes. Cut squash in
half, remove the seeds and discard. Place squash in 4
x 8 baking pan cut side down, with 1/3 inch water, and
bake for 40 minutes. When cooled, remove skin from
squash and cut into bite-sizepieces. Combine all the
ingredients and mix well. Serve warm.

From DEEANNE’s recipe files

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Sweet Potato and Pecan Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:35
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds sweet potatoes — boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel — grated
2 teaspoons margarine
1/2 cup pecans — chopped

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
apricot nectar, water and orange peel. Bring to a boil, stirring
constantly, for two minutes. Remove from heat; stir in margarine and
pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
minutes.

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Per serving: 288 Calories; 4g Fat (11% calories from fat); 2g Protein; 63g
Carbohydrate; 0mg Cholesterol; 106mg Sodium

Serving Ideas : Serve this with your winter holiday feasts.

RED PEPPER PUREE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil, olive
2 c Onion, chopped
2 Garlic cloves, minced
1 lb Peppers, red bell
2 c Chicken stock
1 t Szechuan chili sauce

Heat the olive oil in a large saucepan over high heat.
Add the onions, garlic, and bell peppers then saute
for 10 minutes. Add the chicken stock and chili sauce.
Bring to a boil before reducing heat to simmer,
covered, until vegetables are very soft. Let cool then
puree in a processor or blender. Makes about 3 1/2
cups. May be stored for brief periods if refrigerated.
Substitute reduced amount of hot pepper sauce for
Szechuan chili sauce. Serve with stir-fried or steamed
chicken, fish.

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Title: Pretzels
Categories: Snacks
Servings: 6

1 pk Yeast
1 1/2 c Warm water
4 1/2 To 5 cups flour
2 ts Salt
1 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.

Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.

Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it’s too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp – you’ll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.

Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes. Remove from baking sheet and cool on wire racks. These freeze very well. MMMMM

HOT ‘N SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches each,
-fresh
-Chinese bean curd, about
-1/2 inch thick
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 t Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed with 3 tablespoons
-cold water
1 Egg, lightly beaten
2 ts Sesame seed oil

* if soup is not thick enough, add 2 more spoons of
cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup
of warm water and let them soak for 30 minutes.
Discard the water. With a cleaver or knife, cut away
and discard the tough stems of the mushrooms, and
shred the caps by placing one at a time on a chopping
board. Cut them horizontally into paper-thin slices,
and then into thin strips. 2. Drain the pieces of
bamboo shoots and bean curd, and rinse them in cold
water. Shred them as fine as the mushrooms. 3. With
a cleaver or sharp knife, trim the pork of all fat.
Then shred it, too, by slicing the meat as thin as
possible and cutting the slices into narrow strips
about 1-1/2 to 2 inches long. 4. Have the above
ingredients, stock, salt, soy sauce, pepper, vinegar,
cornstarch mixture, egg, sesame seed oil and scallions
within easy reach. TO COOK: Combine in a heavy
3-quart saucepan the stock, salt, soy sauce,
mushrooms, bamboo shoots and pork. Bring to a boil
over high heat, then immediately reduce the heat to
low, cover the pan and simmer for 3 minutes. Drop in
the bean curd and the pepper and the vinegar. Bring to
a boil again. Give the cornstarch mixture a stir to
recombine it and pour it into the soup. Stir for a
few seconds until the soup thickens, then slowly pour
in the beaten egg, stirring gently all the while.
Remove the soup from the heat and ladle it into a
tureen or serving bowl. Stir in the sesame seed oil
and sprinkle the top with scallions. Serve at once.

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IMPOSSIBLE TURKEY STUFFING PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Turkey — cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions — w/tops,sliced
1/2 c Green peas — cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400. Grease a 9″ pie plate. Arrange
turkey in plate; sprinkle with seasoned salt. Separate
stuffing into small pieces; arrange on turkey. Top
with onions and peas. Beat remaining ingred. until
smooth, 15 sec. in blender on high. POur into plate.
Bake until knife inserted in center comes out clean.
30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6
servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY
TSPN00B Judy*Bloomington*IN*04/18 02:21 pm*

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Barley And Oat Bread

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 10 Preparation Time :0:00
Categories : Bread Machine Grains
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 lb loaf):
2 1/4 Tsp Active Dry Yeast — (1 1/2 t)
2 1/2 C Bread Flour — (1 2/3 C)
3/4 C Barley Flour — (1/2 C)
1/3 C Rolled Oats — (1/4 C)
3 Tbsp Wheat Germ — (2 T), I omitted
3 Tbsp Nonfat Dry Milk Powder — (2 T)
3 Tbsp Orange Zest — grated, (2 T)
3 Tbsp Sesame Seeds — optional, (2 T)
1 1/2 Tsp Salt — (1 t)
3 Tbsp Honey — (2 T)
1 1/2 Tsp Wonderslim — *NOTE, (1/2 T)
1 1/3 C Water — (3/4 C + 2 T)

*NOTE: The original recipe used 1 1/2 T vegetable oil (1 T).

A moist and chewy loaf like this one makes good peanut butter, tuna, or
fresh ham sandwiches and excellent toast. It goes well with vegetable and
meat soups, especially Scotch broth.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Eat warm – but not hot – or cool.

Entered into MasterCook II and tested for you by Reggie Dwork

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Title: Finnish Summer Soup
Categories: Vegetarian, Soups/stews, Vegetables
Yield: 5 servings

2 c Water 12 x Young fresh baby
carrots ***
6 x Small thin skinned potatoes* 1/2 lb Young fresh green
beens ****
1 ts Salt 2 c Fresh sshelled tiny peas
1/8 ts White pepper 2 c Half and half (light cream)
2 tb Butter or margarine 3 tb All purpose flour
6 x Small boiling onions **

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch lengths
*** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat;
cover and simmer for 5 minutes. Add salt, pepper, butter, onions,
carrots, and green beans; simmer for 8 more minutes. Add peas and cook
for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir
into simmering vegetables. Cook, stirring until soup slightly thickened
(about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
cholesterol, 292 calories
May be served with open faced sandwiches of cream cheese on rye, decorated
with sliced vegetables.

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