Cream of Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Peas (2 1/2 c.)
1/2 teaspoon Sugar
1 pint Water
2 tablespoons Flour
1/8 teaspoon Pepper
1 tablespoon Salt
1 1/2 tablespoons Butter
1 pint Milk

Run peas and liquid through strainer; add sugar and water and heat. Make
white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils
remove from fire and combine with peas.

Source: Lena Fern Painter, Huntington Grange, Galia County, OH

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Per serving: 516 Calories; 34g Fat (58% calories from fat); 18g Protein;
37g Carbohydrate; 112mg Cholesterol; 6822mg Sodium

Title: FROZEN ORANGE TRUFFLE SOUFFLES
Categories: Desserts
Yield: 6 servings

1 Unflavored gelatin envelope
1/2 c Orange juice, fresh
5 Eggs; separated, room temp.
1/2 c Superfine sugar
1 t Grated orange zest
3 tb Orange liqueur (see note)
1 c Heavy cream; chilled
6 Chocolate Truffles
Strips of orange zest (opt.)
Whipped cream (for garnish)

Note: Grand Marnier or Orange Curacao are suggested orange liqueurs.
Wrap parchement paper or aluminum foil collars around six 2/3-cup souffle
dishes and fasten with tape or string.
In a small bowl, sprinkle the gelatin over the orange juice and set aside
until softened. Place the bowl in a pan of hot water and stir
occasionally until the gelatin dissolves, about 3 minutes. Set aside in
the hot water.
In a double boiler, beat the egg yolks and sugar over barely simmering
water until the mixture is light-colored, creamy and warm to the touch,
about 5 minutes. Remove from the heat and continue to beat until the
mixture cools, thickens and forms a ribbon when the beater is lifted,
about 3 minutes. Stir in the orange zest and liqueur. Scrape into a
large bowl and set aside.
Beat the cream until it is doubled in volume and forms soft peaks.
Beat the egg whites until they form soft peaks.
Stir the gelatin mixture into the beaten egg yolks. Place the bowl in a
larger bowl half-filled with ice and water and stir with a rubber spatula
until the mixture begins to thicken and mound, 2 to 4 minutes, depending
on the type of bowl used (metal chills faster than glass or ceramic).
Immediately remove from the ice water and fold in the whipped cream.
About one-third at a time, fold in the egg whites until no streaks of
white remain; do not overmix.
Spoon 1/2 cup of the mousse mixture into each souffle dish and place a
truffle in the center. Divide the remaining mousse amoung the dishes to
bury the truffles. Smooth the tops, cover loosely with waxed paper and
place on a tray in the refrigerator until set and chilled, about 2 1/2
hours. Before serving, remove the paper collars. Decorate the tops with
whipped cream and strips of orange zest, if desired. Serve chilled.

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Easy Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Low Fat
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 C All-Purpose Flour
1 1/2 Tbsp Cornstarch
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Firmly Packed Brown Sugar
1 Tsp Vegetable Oil — *Note
1/4 C Sugar
1/4 C Reduced Fat Smooth Peanut Butter
1 1/2 Tbsp Light Corn Syrup
2 1/2 Tsp Vanilla Extract
1/4 C Egg Beaters® 99% Egg Substitute — Or 1 Egg
Vegetable Cooking Spray
3 Tbsp Granulated Sugar

*NOTE: Original recipe used 1/4 C veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until well-blended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2″ apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good… I was quite surprised. Be sure and don’t over
bake them or they become like rocks…nice flavored rocks!!

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 48.5
Fat 0.6g
Carb 9.8g
Fib 0.1g
Pro 0.9g
Sod 35mg
CFF 11.7%

Title: Blueberry Crisp
Categories: Desserts, Fruits, Vegan
Yield: 6 servings

4 c Fresh or frozen blueberries
1 1/2 c Granola
1/3 c Coconut
2 tb Shortening
1/4 c Sugar
1 tb Lemon juice
1/4 ts Ground cinnamon

Recipe by: Better Homes and Gardens ~Old-Fashioned~ Home Baking

Thaw blueberries, if frozen. Do Not Drain.

For topping, in a medium mixing bowl stir together granola, coconut
shortening. Set topping aside.

For filling, in a large mixing bowl stir together blueberries and
their juices, sugar, lemon juice, and cinnamon. Transfer the filling
to an ungreased 10″ X 6″ X 2″ baking dish.

Sprinkle the topping on the filling. Bake in a 375F oven for 30 to 40
minutes or till the topping is crisp. Serve warm. Makes 6 servings.

Adapted from “Better Homes Gardens”. Posted by Marjorie Scofield

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CAJUN-STYLE ANDOUILLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Pork
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Minced garlic
2 tb Kosher salt
1 tb Freshly ground black pepper
1 t Red pepper flakes
2 ts Cayenne
3 tb Paprika
1/4 ts Ground mace
1/2 ts Dried thyme
2 tb Sugar
5 lb Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
1/2 c Cold water
1 1/2 ts Liquid smoke
Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar
in a small bowl. Separate the meat and fat into 2
bowls, and rub each thoroughly with the spice mixture.
Cover and refrigerate overnight. Grind the fat in a
meat grinder fitted with a 1/4-inch plate. Grind the
lean meat using a 3/8-inch plate. Mix the meat and
fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until
the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2
hours uncovered in the refrigerator. Hot-smoke in a
covered barbeque or smoker at about 250 degrees for 2
1/2 to 3 hours. Don’t let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted
from “Hot Links and Country Flavors” by Bruce Aidells
and Denis Kelly.

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CATHE’S CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon (or more)
1 lg Onion, chopped
24 oz Clam juice, bottle
-(Doxee brand)
1/2 ts Garlic, dried, minced
1 lg Potato, baking
10 oz Baby clams, canned
-(Orleans brand)
3 tb Cornstarch
1/4 c Half half (or more)
-(or cream )
1 t Garlic salt (Lowry’s)
1/4 ts Black pepper

Fry bacon in 3-quart pan until brown. Reserve 2 T.
bacon grease in pan; remove bacon to paper towel to
drain well. Crumble bacon and save it for later.
(Can cook bacon in microwave and transfer 2 T grease
to 3-quart pan.)

Saute chopped onion in bacon grease until translucent.
Shake one of the three bottles of clam juice well; add
to the sauteed onion. Stir in dried minced garlic and
let come to a boil. Boil until the liquid is reduced
by half, but don’t let the liquid get so low that the
sauteed onion and minced garlic brown.

Shake the other two bottles of clam juice well and add
to the mixture in the pan. Bring to boil.

Scrub the baking potato well (or peel it, if you want
to); cut it into half-inch cubes. Add to the boiling
clam juice and reduce heat (to low) — so the mixture
bubbles gently — until the potatoes are almost done.

Meanwhile, drain the baby clams, reserving the juice
in a cup. Put the clams aside. Stir the cornstarch
into the reserved clam juice, blending well.

When the potatoes are just barely done, remove the pan
from the heat. Re-mix the cornstarch and clam juice
and add to the soup, stirring constantly as you pour
the cornstarch mixture into the pan. Return pan to
heat and stir constantly until thickened. (This may
seem too thick.) Remove from heat and stir in the baby
clams and the crumbled bacon. Add half and half or
cream until soup is the consistency you want it. (If
you don’t want it so creamy, use milk or skim milk
instead.)

Add garlic salt and black pepper to taste; serve warm.
Do not let the soup boil once the baby clams are
added; boiling will turn them into rubber. This makes
about a quart of soup, enough to serve 4 with no
leftovers.

Vicki’s notes:

* The recipe that Cathe gave me in the 70s called for
only two bottles of clam juice (instead of three), 1/2
C half half (instead of 1/4 C), 2 T cornstarch
(instead of 3 T), 2 teaspoons minced garlic (instead
of 1/2 t), 1/4 t garlic salt (instead of 1 t), and no
black pepper or bacon (just 2 T drippings for frying).

It also called for 1/4 t each lemon pepper and sweet
basil, 2 t dried parsley, 3 drops Tabasco sauce and
1/4 C sauterne, none of which are called for in this
recipe. The only things the same are the potato, the
onion and the 10 oz. can for baby clams (Geisha). (The
recipe said you could substitute a 7 oz can of minced
clams if you had to.)

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Title: ACHIOTE MARINADE BARBECUE SAUCE FOR BEEF
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg

————————-MARINADE————————-
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

—————————SAUCE—————————
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4
inches) of beef sirloin with the marinade in a
nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the
marinade. Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile.
Coarsely chop chile and cover with boiling water. Soak
for 20 to 30 minutes. Drain, and put in a food
processor with achiote paste and olive oil. Puree. Add
the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until
meat is done, about 5 minutes, basting with marinade
several times. Brush again before serving.

Adapted from Time-Life’s “Cooking of Latin America.”

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

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You can use any bread recipe you want. I usually use this simple one:

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp)
water. Add one cup of all purpose flour and one cup of wheat flour.
Mix until smooth.

Keep adding flour (alternating all purpose and wheat) and mixing until
very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky – you will need to add more
flour – another 1 1/2 – 2 cups, try to divide evenly between all purpose
and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled bowl and
turn to coat the whole surface with oil. Cover and let rise in a warm
place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10
minutes. Divide into 4-6 smaller balls, and put them on cookie sheets.
Flatten the balls into disks and let rise for about another hour.

If desired, brush with egg white (I usually don’t) Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped. Remove from oven and
let cool.

Here’s the tricky part. You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of crust. You will
have a thick crust bread with a circle of exposed softer bread. Smush
down the inner part (you can scoop out the bread if you want to, but I
prefer to leave the bread to soak up the gravy).

This works great for stews and chili. If you don’t let the circles rise
you should get flatter loaves for ‘trenchers’, but I haven’t tried it
yet.

Easy Chocolate Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Squares (1 oz eaach)
-semisweet chocolate
-chopped coarsely
1 Square (1 oz) unsweetened
-chocolate — chopped coarsely
3 Tablespoon Brandy — dark rum or strong
-coffee
2 Eggs
1/3 Cup Sugar
1/8 Teaspoon Salt
2/3 Cup Heavy cream

A light mousse; the blender method (recipe follows) makes a darker, denser
mousse.

whipped cream for garnish (optional)

In small heavy suacepan over low heat, melt chocolates with the brandy. Stir
until smooth; set aside. In a small bowl, beat eggs, sugar and salt until
fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate
mixture until well blended. Spoon into serving bowl, 4 glasses or dessert
dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until
frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until
smooth. Proceed as above.

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