Cold Strawberry Soup

Recipe By : Melissa Scott-My Sister
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unsweetened pineapple juice
1/3 cup powdered sugar — sifted
2 cups fresh strawberries — washed and hulled
1/2 cup burgundy or other dry red wine
1/2 cup sour cream
whipped cream

Combine pineapple juice, powdered sugar and strawberries in container
of electric blender. Blend until smooth. Add burgundy and sour cream,
process an additional 2 minutes. Cover and chill several hours.
Garnish with whipped cream, sliced strawberris and mint leaves.

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Serving Ideas : This is good as a thin sauce over other good things.

NOTES : This is very, very good. It is wonderful in the Summer. We
use it for a dessert.

MUFFINS (USING BISCUIT MIX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Biscuit mix (see recipe)
2 tb Sugar
1/3 c Water
1 lg Egg

8 Muffins
135 Calories per Muffin

1. Preheat oven to 400øF (hot).

2. Lightly crease muffin tins.

3. Stir mix and sugar together.

4. Mix water and egg thoroughly; add to mix and sugar.
Stir until dry ingredients are barely moistened.
Batter will be lumpy.

5. Fill muffin tins two-thirds full.

6. Bake until lightly browned–about 20 minutes.

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

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Title: Trifle
Categories: Desserts
Yield: 12 servings

8 c Sponge cake cubes (1“)
1 c Sherry
1/2 c Raspberry, apricot or
-raspberry jam
2 Eggs
1 Egg yolk
1 3/4 c Milk
1/4 c Granulated sugar
1 Egg white
1 tb Powdered sugar
1 c Whipping cream
1/4 t Vanilla
1/4 c Slivered almonds for garnish

(From ”Better Homes and Gardens Cookbook," Meredith.)

Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten
with some of the sherry. Cover with jam. Top with remaining cake
cubes. Add enough additional sherry to moisten cake well. In saucepan
beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and
stir until custard coats a metal spoon. Remove from heat. Cool at
once in ice water; stir occasionally. Spoon cooled custard over cake.
Beat egg white to soft peaks. Gradually add powdered sugar, beating
until stiff peaks form. Whip cream with vanilla. Fold in egg white.
Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish
with slivered almonds.

MMMMM

LENTIL LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils cooked
1 md Onion, peeled and sliced
1 Tomato, diced
1 1/2 c Bread crumbs
1 tb Grated Parmesan (fresh
Please!)
1/2 c Milk
1 tb Corn or peanut oil
1/4 ts Garlic powder
1 t Salt

Contributed to the echo by: Janice Norman Lentil Loaf
Oil for loaf pan

Saute onion and tomato in oil until onion is golden
and tomato is soft. In a bowl mash up the cooked
lentils a little. Add onion tomato; mix in garlic
powder, salt, milk, cheese, and 1 cup of the bread
crumbs. Preheat oven to 350. Glop mixture into oiled
loaf pan, sprinkle remaining crumbs on top and bake
for 1/2 hour or until done. You could add a Tbs. of
ketchup…you could put just about anything in there
(celery, bell pepper…) Tonight I’m going to beat one
egg and mix it in to make the loaf stick together
better. And maybe add a touch of ketchup or BBQ sauce
or something. You can serve with any sauce or gravy or
anything.

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Bean Soup

Recipe By : Mrs. Fred L. Kellemeyer
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Navy Beans
Ham Pieces
2 Sm Onions — chopped
1/2 Carrot — diced
2 Stalks Celery — diced
1 Potato — diced
1 Tsp Celery Salt
Dash Garlic Salt
1/2 tsp Pepper
2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp Parsley Flakes
1 C Tomato Juice

Wash beans. Cover with water and bring to a boil. Add ham, vegetables,
and seasonings. When mixture begins to thicken, add tomato juice. Cook
until thick and well done, at least 3 hours. Use low heat. Add water, if
necessary.

Serves 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Whoopie Pies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 Cup Milk
1 Teaspoon Vanilla
2 Cups Flour
1/2 Teaspoon Salt
1/2 Cup Cocoa Powder
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Baking Soda
—–Filling—–
1/2 Cup Shortening
1 Cup Powdered Sugar
1 Cup Marshmallow Fluff
1/2 Teaspoon Vanilla
Few Drops Of Milk

Preheat oven to 375.

Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift
dry
ingredients together and add. Drop by teaspoonful on a cookie
sheet,
flatten with the bottom of a glass and and bake for 8 minutes.
Cool
and put filling between cakes.

Makes 3 dozen pies.

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Title: Eggplant Dip
Categories: Appetizers, Dips
Yield: 8 servings

2 Eggplants, Total Weight
About 1 Lb., Washed
1/4 c Lemon Juice
1/4 c Or Less Olive Oil
1/4 c Chopped Parsley
2 cl Garlic Crushed
Black Pepper
Serve With Melba Toast or
Crudites.
(May add 1 T. Tahini Before
Pureeing.)

1. Preheat the oven To 400. Put the eggplants On a Baking Sheet and
bake for About 40 Minutes, until Soft. Remove from the oven and
Leave until Completely Cold. 2. Remove the Stalks from the eggplants.
3. Puree the eggplants in a Processor With the Lemon Juice, Oil and
Parsley and Garlic (or Chop the eggplants Very Finely By Hand and
Mash and Mix With the Other Ingredients.) Season To Taste. 4. Serve
the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges
and Extra Oil (Not Necessary). or Spoon It Into a Small Bowl and
Garnish Before Serving With Melba Toast.
(Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min.
Scrape Off the Skin. Rinse and Then Follow the Recipe Above.)

MMMMM

Title: Chicken and Vegetables
Categories: Crockpot, Poultry, Main dish, Meats
Yield: 1 crock full

4 Skinless chicken breasts
Misc. vegetables, cut up
Worcestershire sauce
Pepper
4 Cloves of garlic
1 t Salt
Any other misc. seasonings

Put vegetables in bottom of crock pot and chicken on top. Add a small
amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic, salt,
worcestershire sauce and pepper to taste. Cook on low about 8 hours, then
turn to high. Adjust seasonings as necessary.

—–

SUNNY MILK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water, ice cold
1 c Sunflower seeds
1/2 c Ripe banana (opt)
1 tb Sorghum
-OR
3 tb Raisins

Put all ingredients in a blender, and blend at high speed for 2
minutes.

Serve as a drink or over granola. Add banana for a thicker milk. Good
on breakfast cereal.

VARIATION: soak seeds overnight, then blend.

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GREEK CHICKEN WITH CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Feta cheese — crumbled
6 Chicken drumsticks
2 tb Olive oil — divided (or more)
1 md Onion — thinly sliced
2 lg Garlic cloves — minced
17 oz Plum tomatoes — undrained, ch
1/2 ts Oregano
Pepper

Place feta in water and set aside. Heat 1 tablespoon
of oil in skillet and brown chicken pieces. Transfer
chicken to a platter. Add the teaspoon of oil to the
pan along with the sliced onions. Cook over low heat
for 10 minutes. Add garlic and cook for another 5
minutes or until onions start to brown. Add the
chopped tomatoes and liquid, oregano and pepper. Place
chicken pieces on the sauce. Cover and bring to a
boil. Reduce to a simmer and cook 40 minutes. Remove
feta from water and arrange on top of chicken. Cover
and cook for another 15 minutes.

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