Roasted Tomato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 vegetable stock cube or liquid stock
1 clove garlic (optional) — chopped
1 lg potato — coarsely chopped
1 lg onion — coarsely chopped
1 tbsp olive oil
2 roasted tomatoes (see recipe)
pepper to taste
sour cream or yoghurt (optional)
parsley (optional) — chopped

Saute onion in olive oil. Add potato and cover with stock. Cook until
potatoes are soft.
Add roasted tomatoes and bring back to a boil. Blend or process.
Serve with sour cream or yoghurt and parsley if desired.

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Per serving: 214 Calories; 14g Fat (56% calories from fat); 3g Protein; 21g
Carbohydrate; 0mg Cholesterol; 554mg Sodium

NOTES : Use well seasoned stock or boullion.

CORN SAUSAGE STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk sausage
3 md Chopped (1 1/2 cups)
2 Loaves stale bread,
-cut into cubes
1 tb Dried parsley flakes
1 1/2 ts Poultry seasoning
1 t Salt
1/4 ts Pepper
17 oz Can cream-style corn

Cook sausage in large skillet, stirring to break up,
until browned. Remove from skillet. Pour off all but
1/4 c. of sausage fat. Cook onion in fat until soft.

Combine bread cubes with parsley, poultry seasoning,
salt, and pepper in a large bowl. Add onion mixture,
sausage, and corn and toss until well combined. Add
broth until you get the desired consistency. Submitted
By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN
MACFARLANE) On TUE, 21 NOV 95 114439 -0500

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SOPA DE GRAO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Portuguese
Anderson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 1/2 c Dried garbanzos

– washed and sorted

2 qt Cold water

4 md Garlic cloves

– peeled and minced

4 lg Yellow onions; peeled

– and coarsely chopped

3 tb Peanut, corn or veg. oil

3 md Maine or Eastern potatoes

– peeled coarsely chopped

1/2 ts Crumbled leaf thyme

1/2 ts Ground coriander seeds

1 lg Bay leaf; (do not crumble)

1 qt Beef or chicken broth

-(preferably homemade)

1/2 lb Pepperoni or chorizo

– or if available,

– Portuguese chourico or

– linguica,

– sliced about 1/4-in thick

1 c Finely chopped fresh spinach

– (leaves only)

1 1/2 ts Salt

1/4 ts Freshly ground black pepper

2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy

kettle. Next day, add the remaining 2 cups water, bring to a gentle boil,

cover, and cook 4-to-5 hours or until the garbanzos are very tender.

Meanwhile, stir-fry the garlic and onions in the peanut oil in a second

large, heavy kettle over moderate heat for 12-to-15 minutes until lightly

browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme,

coriander, and bay leaf, turn the heat down low, and allow to mellow about

10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook

slowly. As soon as you’ve set the 2 kettles to simmer, stir-fry the

pepperoni in a large heavy skillet 3-to-5 minutes–just until lightly

browned and most of the drippings have cooked out. Drain the pepperoni

well, reserving 1 tablespoon of the drippings. Set aside. Return 1

tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3

minutes over moderate heat just until glazed and intensely green; reserve.

When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a

food processor, adding only enough kettle liquid to puree them easily.

Return the pureed garbanzos to the kettle in which they cooked. Now puree

the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food

processor. Blend the potato mixture into the garbanzo mixture, add the

reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes–just

long enough to mellow the flavors. Season to taste with salt and pepper,

remove the bay leaf, then smooth in the olive oil.

Makes 6 to 8 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Title: JULIA’S CAESAR
Categories: Salads
Yield: 4 to 6 servi

1 ea Recipe

Here’s a recipe, from Wine Spectator, for Caesar salad. They say in
the article that it was invented by restaurateur Caesar Cardini, an
Italian immigrant, in 1924 at Caesar’s Palace, Tijuana. The original
had no anchovies, just the hint of anchovies from the Worcestershire
Sauce. The recipe is by Julia Child, in consultation with Caesar’s
daughter Rosa. I haven’t tried it, it just seems like something the
echo would like to read about.

2 lg large crisp heads Romaine
-lettuce
2 lg cloves garlic 1/2 t salt
9 T olive oil
2 c unseasoned croutons
2 eggs 1/4 c fresh grated parmesan
-juice of 1 lemon
-fresh ground black pepper
-Worcestershire sauce

For each person select 6 to 8 whole leaves of Romaine, 3 to 7″ long.
Wash, drain, wrap in paper towels, and refrigerate until serving. Put
garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil.
Strain into medium fry pan. Heat to warm and add croutons, toss
until well coated and remove to a bowl.

Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the
hat to the recent scare about raw eggs)

To assemble salad, have all ingredients in small bowls surrounding a
large salad bowl. Put romaine into large bowl and pour 4 Tbs olive
oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more
Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire
sauce and the eggs, and toss. Add cheese and toss. Add croutons and
toss twice more.

To serve, arrange leaves on plates, stems out, w/sprinkling of
croutons on side. Eat with fingers or forks and knives. (Burt: The
original was eaten with the fingers.)

CROUTONS: Cut baguette of french bread into 3/4″ cubes. Toss in
1/4 cup olive oil, and put on baking sheet. Bake at 350 f. for 20 to
25 minutes, tossing a few times to brown evenly. Just before done
(?) turn the oven off and let sit 15 minutes before removing. Makes
about 4 1/2 cups.

Recipe by Julia Child, with Rosa Cardini (Caesar’s daughter). Typed
by Burt Ford U/L to Cooking 11/94 From Wine Spectator, July 31, 1994
pg 87 Re U/L by BF 5/95 3/96

MMMMM

Chestnut Soup~

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 6 Preparation Time :0:00
Categories : Italian Silvia
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Kilogram Chestnuts
30 Grams Butter
30 Grams Parmesan Cheese
1 Glass Fresh Cream
2 Stock Cubes
Packet Bread
Pepper
Nutmeg

Score the chestnuts with a small pointed knife and roast them in a suitable pan
(it is also possible to buy 300 g ready prepared roasted chestnuts). Peel them
carefully and put them in a casserole with one and a half litres of cold water
and two stock cubes. Bring to the boil over a moderate heat, let them boil for
15 minutes and then add the cream, one turn of the pepper mill, a pinch of
nutmeg and the grated cheese. Stir well and boil for a further 5 minutes. Tip
the soup into the mixer bowl and process the mixture for several minutes.

Re-heat if necessary, and serve with small cubes of bread made from the packet
bread cut up and fried in butter.

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Chinese Broiled Chicken Wings

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : **** Appetizers
Chicken Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 chicken wings
1 clove garlic — minced
2 scallions — chopped
1/4 cup soy sauce
1 tablespoon sherry — or white wine
1/2 cup water
1/4 cup honey
2 tablespoons sugar
1 teaspoon hoisin sauce

Discard wing tips (save for soup) and divide wings in half, Combine wings with
rest of ings. in a pot. Bring to a boil, cover, and
simmer 30-40 min., shaking pot occasionally. Uncover and simmer 15 min.

Remove from pan, reserving liquid, Place wings on broiler pan, sprinkle with
liquid, and broil till crisp, turning and basting at le
ast once.

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Carrot Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 slices bacon — chopped
1 pound carrots — peeled and chopped
6 green onions — chopped
1 cup chopped mushrooms
3 stalks celery — chopped
2 sprigs fresh thyme
1 bay leaf
4 cups chicken broth
1 cup water
1 cup heavy cream
salt and freshly ground pepper

1. In a stock pot over medium-high heat, sauté bacon until crisp. Add
carrots, green onions, mushrooms, and celery. Cook, uncovered, for 5
minutes. Add thyme, bay leaf, chicken broth, and water, bring to a boil.
Reduce heat, cover and simmer for 50 minutes.

2. Remove bay leaf. Place soup in a food processor and process until smooth.
Return mixture to pot over low heat. Add cream and salt and pepper to taste.
Heat until warm.

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Title: Beaumont Inn Kentucky Hot Brown
Categories: Sandwich, Turkey
Yield: 1 servings

3 oz Turkey breast; roasted,
– sliced
1 sl Toasted white bread
2 sl Tomato
2 sl Bacon; cooked and drained
<--Sauce-->
2 oz Butter
3 oz Flour
3/4 c Cream
1/4 c Milk
1/2 c Swiss cheese; grated
Salt and white pepper
– to taste

Recipe by: Beaumont Inn

Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in
cream and milk and heat. Whisk in cheese until melted. Season. Simmer for
30 minutes. Sauce should be very thick.

Quarter toast and place in an oven safe dish. Top with turkey and tomatoes.
Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with
bacon.

Note: This is a regional favorite that originated at Louisville’s Brown
Hotel earlier in this century. Many variations can be found, most commonly
country ham is added and a cheddar sauce is substituted. This is our
version which I feel is closer to the original recipe. It is offered on our
lunch menu.

Entered for you by: Bill Webster

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Lemon and garlic roasted beets

Recipe By : Food Wine Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beets — pepeeled,sliced 1/4″
4 cloves garlic cloves — sliced thin
2 tablespoons lemon juice — fresh
1/4 teaspoon lemon zest — fresh
1/2 teaspoon extra virgin olive oil
1/4 teaspoon sugar
1 pinch salt
1 pinch white pepper — freshly ground

preheat oven to 375?
in a 8 inch square non reactive baking dish toss all ingredients together.
sppray a piece of parchment paper w/ cooking spray and set oiled side down on
the beet
cover tightly w/ foil and roastfor c. 40 min. shaking the pan occasionally.

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Boursin

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Ron

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Butter
1 Lb Cream Cheese
1 Tbsp Oregano
1 Tbsp Dill
1 Tbsp Thyme
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Marjoram

Thoroughly cream butter and cream cheese in electric mixer. Add spices and mix
well. Place in a small bowl covered with plastic wrap allow to mellow
overnight in refrigerator before using, if possible.

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Serving Ideas : Use as seasoning for veg/put tsp on tom half broil.

NOTES : Made for Ron on return trip from CA at Regency.