Silky Bean Curd Soup With Greens (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd
–cut into 1/2-inch dice
8 ounces spinach — stemmed
–and leaves washed
garnish crushed red pepper flakes
toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Strawberry-Rhubarb Pie
Categories: Desserts Pies
Servings: 6

3 ea Eggs, beaten
1 1/4 c Sugar
1/4 c Enriched flour
1/4 t Salt
1/2 t Nutmeg
2 1/2 c Rhubarb, red, 1 inch slices
1 1/2 c Strawberries, fresh, sliced
1 ea Pastry for 9″ lattice crust
1 T Butter or margarine

Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9″ pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes Gardens Dessert Cookbook.

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Nutritious Granola Mix

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :0:40
Categories : Fruits Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup packed dark brown sugar
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note

* Rye flakes and wheat flakes can be found at health food stores and some
supermarkets.
** Use a variety of dried fruits for interesting taste: raisins, dates,
apricots, apples, peaches, etc.

Granola mix:
In a large bowl, combine oats, rye, wheat, wheat germ, coconut,
sunflower seeds, nuts and sesame seeds. Stir until blended well. In a
saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla
and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup
coats all ingredients.
Spread mixture in two 13 x 9 x 2-inch pans or on 2 large cookie
sheets with raised edges. Bake in preheated 300-degree oven 30 minutes,
stirring occasionally. For crunchier texture bake 7-10 minutes longer.
Cool on racks.
Stir in the dried fruit that has been chopped into bite sized pieces.
You can put this into containers and keep in cool dry place for up to
6 months. Do not refrigerate.

Yield: About 10 cups.

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SOUTHERN OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oyster liquor
2 Dozen oysters
6 c Milk
4 tb Butter
1/2 ts Mace
1/8 ts Salt
1 d Of pepper

From: Gone With The Wind Cook Book; Valerie Whittle

Paprika

Heat oyster liquor to boiling point. Add oysters and
simmer until edges curl. Scald milk; add butter,
oysters, liquor, and seasonings. Serve at once in hot
soup bowls with a dash of paprika over soup. Serves 6

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My Skyline Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese
Pasta Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
2 large Onions — minced
35 Whole black peppercorns
6 Bay leaved
4 small Red peppers
1/4 teaspoon Crushed red pepper
2 Garlic cloves — whole
6 ounces Tomato paste
3 cups Water
4 tablespoons Chili powder
1 teaspoon Ground red pepper
2 1/2 tablespoons Vinegar
1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Ground allspice
1 teaspoon Worchestshire sauce
1 teaspoon Salt
1 cup Colby cheese — shredded
Pasta; cooked — hot

Brown ground beef in skillet with onions. Drain fat.
Place next 4 ingredients in a spice bag. Combine remaining ingredients, except
cheese and pasta, in a large pot. Cook over low heat for 3-4 hours. Don’t
forget to remove spice bag and whole garlic cloves.
Serve over spaghetti or some type of pasta, topped with shredded Colby cheese
and additional chopped onions if desired.

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Pasta W/Chicken Mushrooms

Recipe By : Joel Erlic
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken Breast Halves — skinned boned
2 Tbls Flour
Salt
Pepper
1 Tbls Olive Oil
1 Lb Mushrooms — cut large ones in
— half
1/4 Cup Balsamic Vinegar
1 Cup Chicken Broth
1 Bay Leaf
1/4 Tsp Thyme
1 Lb Linguini — uncooked

Bring 6 quarts of salted water to a rolling boil in a large pot. Season the
flo
ur with salt and pepper. Dredge the chicken in the seasoned flour. Shake off
a
ny excess. Heat the oil in a large, heavy non-stick skillet over high heat.
Br
own the chicken on one side (about 3 minutes). Add the garlic. Turn the
chicke
n. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the
ski
llet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and
thyme
. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning t
he chicken once. Uncover. Transfer the chicken to a warm plate. Cover with
fo
il. Continue cooking the mushrooms for another 7 minutes. Cook the pasta,
stir
ring frequently, in the boilig salted water until al dente.Drain. Place on a
wa
rm serving plate. Arrange the chicken pieces over the pasta. Remove the bay
le
af from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.

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Title: Dijon Mustard
Categories: Misc
Yield: 6 servings

Jim Vorheis 2 tb Honey
2 c Dry white wine 1 tb Vegetable oil
1 c Chopped onion 2 ts Salt
2 Cloves garlic, minced 4 dr Tabasco sauce
4 oz Dry mustard

Combine wine, onion and garlic. Heat to boiling. Lower heat and
simmer 5 minutes. Pour mixture into bowl and cool. Strain wine
mixture into dry mustard in a small saucepan, beating until very smooth.
Add remaining ingredients. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into a non-metal container and cover. Chill at least 2
days to blend flavors.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

—–

BATTER BREAD BY JAMES BEARD, CHEF COOKING T

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Yeast — active dry
2 c Water — warm (110-115 degs)
1/3 c Nonfat dry Milk
2 tb Sugar
2 tb Butter
2 ts Salt
2 ea Garlic cloves — finely chop-
-ped… (optional)
3 tb Sesame seeds (or 4 tblspns)
4 c Flour — All-purpose
—–EGG WASH—–
1 ea Egg white lightly beaten in:
-1 tbspn water

See recipe: Basic White Bread by James Beard, for
instructions on kneading. That is a “real” load of
bread! 🙂 * Instructions *
Proof the yeast in the water in a large mixing bowl or
the bowl of an electric mixer. Add the dry milk,
sugar, butter, salt, optional garlic, and 2 cups
flour. Beat the batter by hand or with an electric
mixer at medium speed for 2 minutes. Stir in the
remaining flour by hand and stir the mixture well to
make a soft dough. Cover it with a damp towel and let
it rise in a warm, draft-free place for about 40
minutes or until it is double in bulk. Preheat the
oven to 375dF. Uncover the risen dough and stir it
vigorously for 1 minute. Butter a 1-1/2 quart
straight-sided casserole or souffle’ dish and put in
the batter. Brush the top with the egg wash and
sprinkle with sesame seeds. Bake the bread in the
center of the oven for about 1 hour, or until it is
delicately browned and sounds hollow when rapped with
the knuckles. Remove from the casserole dish and serve
warm, cut into wedges.

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Green Olive Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
-sliced
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4 Shots Tabasco
1/3 c Dry sherry
Garnish:
Sliced pimento-stuffed green
-olives
Garlic-bread croutons

Serves 6 – 8

Soak the olives in cold water for 1 hour. Drain and
coarsely chop the olives. Heat a frying pan and add
the oil, onion, and garlic, along with 2/3 of the
olives. Saute until the onions are transparent. Puree
this mixture in a food processor along with 1 cup of
the stock. Place this mixture in a 4-quart saucepan
and add the remaining stock. Simmer for 20 minutes and
add the cream. Whisk in the roux and simmer, stirring
constantly, until thickened. Add pepper to taste and
the remaining chopped olives, Tabasco, and dry sherry.
Heat to serving temperature and serve with the sliced
olive and crouton garnish.

The Frugal Gourmet – 3 Ancient Cuisines From the
collection of Jim Vorheis

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Title: DIRT CUPS
Categories: Desserts, Kids, Seafood, Chocolate
Yield: 10 servings

2 c Cold milk
1 pk JELL-O chocolate pudding
1 pk COOL-WHIP topping,thawed
1 pk Chocolate sandwich cookies
10 7 ounce plastic cups

MMMMM——————-SUGGESTED DECORATIONS————————
Gummy worms
Gummy frogs
Candy flowers
Chopped peanuts

Crush cookies until they resemble dirt and set aside.

Combine pudding mix and milk until well blended. Then fold in the whipped
topping.

Fill plastic cups with pudding mixture alternating with the cookie crumbs.
Top with cookie crumbs.

Refrigerate for a couple of hours, then decorate with gummy worms and other
toppings.

MMMMM