Greenport Soup

Recipe By : Barbara Taub
Serving Size : 6 Preparation Time :0:00
Categories : Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce — shredded
1/2 cup scallion — chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce,
scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to
low and simmer for 15 minutes.
2.In a blender or food processor, puree the soup in bathces until very smooth.
3.In a large saucepan, melt the butter over low heat. Add the flour and cook,
without letting the roux color. Whish in the pureed soup and the sherry. Bring
to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove
from the heat.
The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!

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Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium

Title: STREAMS’ STOUT MARINADE FOR STEAKS
Categories: Main dish, Meats, Kooknet, Sauces
Yield: 1 recipe

16 oz Bottle Stout Ale
1 c Soy Sauce
1/2 Green Onion; chopped
2 tb Brown Sugar; (about)
1 tb Ground Garlic
2 ts Ground Black Pepper
2 tb Worcestershire Sauce
2 tb Honey

Blend all ingredients together; check seasoning.
Marinade steak and grill or broil.

Source: Streams, an Oregon Eatery
: 1841 Barnett Road
: Medford, OR 97504
: (503) 776-9090

Typed by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA

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Title: Cool Tropical Salad
Categories: Salads, Low fat
Yield: 1 servings

1 sm Fresh pineapple 1 c Mango chunks or melon balls 1 c Diced papaya
or fresh Peaches 2 c Ff plain or vanilla yogurt (I like the vanilla
but it Is sweet) 2 tb Honey (can eliminate it if Using vanilla
yogurt) 1 c Sliced strawberries 4 Sprigs fresh mint

Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from
shell and cut in cubes. Refrigerate empty shell to chill until serving
time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To
serve, put 1/3 cup yogurt on each pinapple shell and cover with mixed
fruit. Top with layer of remaining yogurt, which has been sweetened
with honey and cover with sliced strawberries. Garnish each serving
with whole strawberry and a sprig of fresh mint. Makes 4 generous
servings.

Recipe by Diane Morrissey. Converted to MM by Donna Webster
Donna@webster.demon.co.uk

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SPICED APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/3 c Melted butter
1/2 ts Cinnamon
2 ts Baking powder
1/2 c Sugar
1/2 ts Sugar
1/4 c Milk
1/2 ts Salt
1 Egg
1 t Cinnamon
1 c Apple sauce
1/2 ts Nutmeg
1 1/2 c Sifted flour

Cream together shrotening and sugar. Add egg. Sift dry
ingredients, add dry Fill greased muffin cups 3/4 full
and Bake at 400 F 20-25 minutes. Cool for Pat Empson
05/21 07:24 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE
TIME: 05/21

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Title: CHOCOLATE PUDDING PIE FILLING
Categories: Pies, Desserts
Yield: 8 servings

4 c Whipping cream
2 c Milk
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
1/2 c Dried currants
1 1/2 c Sugar
18 Egg yolks
1 tb Vanilla extract
1/4 ts Salt
1 Prebaked pie shell

PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium
heat and bring to a boil. Remove from the heat and whisk in the chocolates
until dissolved. Add the currants. Set aside. Whisk together sugar, egg
yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over,
stirring. Pour the mixture into a baking dish. Cover baking dish with foil,
place in a water bath and place in oven for 45 minutes. Remove from oven
and remove the pudding from the water bath. Let cool, then refrigerate
until well chilled. When ready to serve, transfer to pre-baked pie shell.

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Title: Party Meat Ball Appetizers
Categories: Appetizers, Meats
Yield: 48 meatballs

———————————MEAT BALLS———————————
1 1/2 lb Ground beef
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 tb Chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 c Parmesan cheese
2 Eggs; beaten

———————————–SAUCE———————————–
1 Garlic clove; minced
1 lb Canned tomatoes
6 oz Tomato paste
1 ts Salt
1/8 ts Pepper
1/2 ts Oregano
1/4 ts Basil

For meat balls, combine all ingredients thoroughly. Shape to form small
meat balls, using about 1 tablespoon for each. Brown in small amount of
shortening in large skillet, turning frequently until browned on all
sides.

For sauce, combine all ingredients. Pour over browned meat balls; simmer
about 30 minutes. Serve in chafing dish.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

EGGPLANT-TOMATO CHUTNEY

Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Vegetables Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
-chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook
onion and garlic in oil about 2 minutes. Stir in
eggplant and salt. Cook over medium heat 15 minutes,
stirring occasionally. Add remaining ingredients. Cook
15 minutes longer, stirring occasionally, until
vegetables are soft and no excess liquid remains.
ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart
microwavable casserole. Cover tightly and microwave on
high 3 to 4 minutes or until onion is softened. Add
eggplant and salt. Cover tightly and microwave 3
minutes. Add remaining ingredients. Cover tightly and
microwave 3 to 5 minutes longer or until vegetables
are soft. Let stand 5 minutes. Serve with slotted
spoon.

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Title: ARROZ DE BACALHAU
Categories: Fish
Yield: 4 servings

1 Onion
– peeled and thinly sliced
4 tb Olive oil
1 Steak dried salt cod
1 Ripe tomato (or dbl. amt.)
– peeled, cored
– and very coarsely chopped
Salt and pepper to taste
1 2/3 c Short-grain rice

Short-grain rice adds the perfect texture to this traditional dish from
northern Portugal. The salt cod may eliminate the need for additional salt.

BROWN THE ONION in the olive oil in a large heavy saucepan over moderate
heat. Meanwhile, shred the cod, remove the skin and bones and wash but do
not soak. Add the cod to the onion, cover and simmer for about 10 minutes.
Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low
heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan
(add twice as much water as there is rice), season to taste with salt and
pepper. When the water boils, add the rice and continue to cook on low heat
until the rice is done–probably 25-to-30 minutes. Cover the kettle for the
last half of cooking.

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Title: Asparagus Soup
Categories: Historic, Vegetables, Soups
Yield: 6 Servings

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 T Fresh parsley, finely
-chopped
Salt and pepper to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover
and boil for 15 minutes. Discard the bacon. Add the asparagus;
cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over
low heat, stirring continuously. Remove from the heat and serve.

Historic Michie Tavern
“A Famous Tavern of the 1700’s”
Cooking Treasures of the Past

MM Format by John Hartman
Indianapolis, IN 15 May 1997
Cro-Magnon@juno.com
hartman@indy.net

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