TORTILLA DUMPLING SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Casera Sauce — *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix
1/2 ts Baking Powder
1/2 ts Red Chiles — Ground
1/4 ts Salt
2 tb Onion — Chopped
1 tb Parsley — Snipped
1 ea Egg — Large
2 tb Milk

* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
~——————————————————
~—————– Heat Casera Sauce and broth to
boiling in a 3-quart saucepan. Mix remining
ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture.
Cover and cook over medium heat 15 minutes. Sprinkle
with chopped green onion, if desired.

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LAMB, LENTIL, AND ROSEMARY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes
1 t Salt
1 t Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes
1 Bay leaf
1 Bone from a roast leg of
Lamb
1 c Cubed cooked lamb
Tabasco or other liquid hot
Pepper sauce

1. In a large soup pot, heat the olive oil and
butter over moderately low heat. Add the garlic,
onions, carrots, half the rosemary, the thyme, and
salt and pepper to taste. Simmer, Add the lamb stock,
tomatoes, lentils, bay leaf, and the lamb bone from
the roast if you still have it and bring the soup to a
boil. Reduce the heat and simmer, partially covered,
for about 40 to 50 minutes, or until the lentils are
tender. Taste for seasoning.

2. To serve, place a small handful of cooked lamb
in the bottom of each soup bowl and ladle the hot soup
over it. Garnish with the remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.

Serves 4 to 6.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New
York.
Shared by: Karin Brewer, Cooking Echo, 2/93

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Title: CHICKEN GIBLET VEGETABLE SOUP
Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

Uncooked giblets; of 1 or 2
-chickens
6 3/4 c Cold water;
1 1/2 ts Salt or to taste
3/16 ts Fresh ground pepper;
3/4 c Carrot; finely diced
3/4 c Onion; chopped
3/4 c Celery; finely chopped even
-the leaves.
9 oz (1 cn) tomato juice
1 1/2 tb Parsley flakes; OR
3 tb Fresh parsley; minced
3/8 ts Paprika
3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a
large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes. Add all
other ingredients except the oatmeal; simmer soup
gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add
oatmeal, stir, and simmer 5 minutes. This was 4
servings, but was change to 6 serving.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
LEAN MEAT EXCHANGE Low-sodium diets: Omit salt.
Substitute unsalted tomato juice. CHO: 7g; PRO: 5g;
FAT: 1g; CAL: 56

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

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Title: Hot Dog Surprise
Categories: Car food, Quick/easy, Kids!
Yield: 10 servings

10 x Hot dogs
x American cheese (or boutique
-brand Wisconsin cheddar, if
-you have an expensive car),
-sliced into hot dog-length
-fingers
10 sl Bacon

Distance: 40 miles

At home or on the road, cut a deep slit in each wiener, and stuff with
fingers of cheese. Then wrap on the diagonal, like an old bias-ply
tire, with the bacon. Seal individually in foil.
These are great for stuffing into those odd places on the engine
where you can’t fit a turkey or a suckling pig. Cook about 45 minutes, or
until cheese is melted and bacon is somewhat crisp.

Source: Manifold Destiny

MMMMM

Title: Coating for your Thanksgiving Turkey
Categories: Chicken, Condiment, Poultry, Holiday
Yield: 1 servings

1/3 c Paprika
Salt
Garlic powder
Onion; dried
Pepper
Water; to make paste

This will do about a 13-15lb turkey. Other seasonings are to taste. I
never did measure. This is a coating you can put on all poultry before
roasting. Basically you make a paste of the above ingredients. It
should be the consistencey of finger paint–thick and not runny. If
you have kids, put them in old clothes and let them help. I smear it
in and out of the cavity. Notice that this does not have any Gravy
Master or oil…both unneeeded in my opinion. The skin cooks nice and
crisp. Remember to baste during cooking. BTW, use this in the Nuke
too.
Sometimes we do a turkey or chicken in there when we have lot’s of
other baking/roasting to do. When Howard was in training to be a
Chef, he brought home a bunch of fellow students for dinner. Not one
of them even came close to guessing that the turkey had been made in
the nuke. I hope all of you have a wonderful Thanksgiving holiday.

MMMMM

Title: TEMPURA
Categories: Appetizers
Yield: 5 servings

1 lb Shrimp;prepared w/tails
1 c Asparagus; 1″ pieces
1 c Carrots; 1/4″ slices
1 c Celery; 1/4″ slices
1 c Cauliflower; flowerettes
1 c Zucchini; 1/2×2″ sticks
1 c Green beans; 2″ pieces
1 c Green Onions; 2″ pieces
1 Bell pepper; cut into rings
1 Onion; medium, cut into ring
1 Parsley; bunch
1 c Snow Peas
1 Sweet potato; 1/8″ slices
Vegetable oil
1 TEMPURA BATTER RECIPE
1 TEMPURA SAUCE RECIPE

Make several crosswise slits on the underside of
shrimp to prevent curling. Parboil green beans. Pat
shrimp and vegetables dry; arrange on platter; cover
and refridgerate until serving time. Prepare batter
and sauce recipes. Do not make batter recipe too far
ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and
vegetables into batter with tongs; allow excess batter
to drip into bowl. Fry a few pieces at a time until
golden brown, turning once (cooking time approximately
2-3 minutes). This is best prepared close to or at
the table. It is great fun to have a “tempura party”
with guests cooking their own. Serve with sauce and
rice. (you may need more batter mix depending on the
amounts of seafood and vegetables you prepare). Does
not keep well once cooked.
04/02 06:18 am Dorie (Waialua,
Hawaii)…………..

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Marmalade Cake (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 Eggs, beaten
3 oz Caster sugar
4 oz Margarine
1 dr Vanilla essence
2 tb Orange marmalade
1 t Finely grated rind a Orange
2 tb Milk
pn Salt

Set oven to 350F or Mark 4. Grease a 6 inch round cake
tin. Sift the flour and salt into a bowl. Rub in the
margarine until the mixture resembles fine
breadcrumbs. Stir in the sugar and half the orange
rind and then add the eggs, marmalade, milk and
vanilla essence. Mix well together to the consistency
of a thick batter. Transfer to the tin and bake in the
centre of the oven for approximately 1 hour 20 minutes
until golden in colour or until a skewer inserted into
the cake comes out clean.Sprinkle the remaining orange
rind over the top. Leave in the tin for a few minutes
before turning out on to a wire rack to cool.

From the booklet Scottish Teatime Recipes

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Texas/two Fingers Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil — vegetable
3 pounds Beef — coarse grind
2 Garlic cloves
5 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 1/2 teaspoons Cayenne pepper
1 tablespoon Oregano,dried — pref. Mexican
1 tablespoon Salt
2 cups Tequila
6 cups Water
1/2 cup Corn flour (masa harina)
2 tablespoons Chile caribe
1 teaspoon Hot pepper sauce — liquid

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the
pot. Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne
pepper, oregano, salt, tequila, water, and corn flour (masa harina). Bring to a
boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3.
Taste and adjust seasonings. If desired, add the crushed chile pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

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Title: POWTER APPLE BLUEBERRY CRISP
Categories: Breakfast
Yield: 9 Servings

1 ts Canola oil

————————–FILLING————————–
4 md Granny smith apples; peeled
-cored, and sliced
1 tb Lemon juice
1 ts Cinnamon
1/4 c Sugar
1 c Frozen blueberries

————————–TOPPING————————–
1 c Rolled oats
1/3 c Unbleached flour
1/4 c Brown sugar
4 ts Canola oil
1/2 ts Cinnamon
1 ts Orange juice

Preheat oven 375. Lightly wipe a 9 1/2 x 11 inch
baking dish with 1t oil.

Mix sliced apples with lemon juice, cinnamon, sugar.
Pres into the baking dish and sprinkle frozen berries
on top.

Mix topping ingredients and sprinkle over blueberry
mixture.

Bake for 30 mins, until crumbs look lightly browned.
Test apples with a fork for tenderness.

Enjoy warm or at room temp. 20% calories from fat From
Food by Susan Powter Typed by Lisa Greenwood

—–

EGGS PORTUGAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb PRK SAUSAGE (bulk)
8 Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4 Eggs — beaten
2 1/2 c Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c Vermouth

In a 9×13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain. Top bread
with cheese. Place sausage on top of cheese and bread
Mix eggs and milk together and pour on top of the
sausage, bread and cheese. Cover and refrigerate
overnight. Next morn.: Mix vermouth and soup (no extra
water) together and spread over the top of the
casserole. Bake 300 1 hour.

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