Basic Vegetable Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Beef broth — *see note
2 c Water
1 c Tomato juice
2 Potatoes — medium size
3 Carrots — diced
1 sm Onion — diced
2 Celery stalks — diced
1/4 c Green peppers — diced
1/2 c Green beans — chopped
1/2 c Lima beans
1/2 c Corn
4 tb Margarine — solid
1/4 ts Black pepper
1/2 ts Salt — or to taste

* Use about 6 cups liquid. You may mix chicken and
beef broth (canned lowfat, not bouillon cubes) with
water and tomato juice or vegetable juice cocktail to
suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the
chopped green peppers, carrots, celery and onion.
Saute on low heat until vegetables are softened and
onion browned lightly. Add this to the broth mixture
which has been placed in a large, heavy pan with lid.

2. Add to this the potatoes, green beans, lima beans
and corn. Cover and simmer for about 45 minutes or
until all the vegetables are done. Add the salt and
pepper.

3. Remove about 2 cups of the mixture and put into
blender. Puree this mixture and return to pot with
rest of soup. Turn off heat and cover soup. Best if
allowed to set for up to 1 hour to blend flavors.
Since this is a basic recipe for soup, you can add the
vegetables you prefer and follow the directions above
to finish the soup. Some suggestions: Add bay leaf,
shredded cabbage, chopped zucchini, diced turnips,
fresh tomatoes, okra or parsley. For added nutrition,
serve with a sprinkling of lowfat cheese on the hot
soup. Also good sprinkled with toasted croutons. This
stores very well in refrigerator and is actually
improved with time.

Recipe By : Jo Anne Merrill

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KOS LEMON PIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Pies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
—–PASTRY—–
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 t Vanilla extract
—–FILLING—–
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons — juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon — juiced
—–FOR SERVING—–
Confectioners’ sugar — sifted

To make the pastry, sift the flour and confectioners’
sugar into a large cold bowl, stir in the grated lemon
zest and salt, and add the butter. Quickly and lightly
rub the mixture together with your fingers until it
resembles coarse meal. Beat the egg yolks and vanilla
together and stir into the flour mixture. Pull the
dough together into a ball with your fingers, adding
cold water only if necessary to make a soft dough.
Tightly cover with plastic wrap and refrigerate for 30
minutes.

Set a rack in the center of the oven and heat the oven
to 375 F.

Lightly flour a work surface and roll out the pastry
to fit a 9- to 10-inch tart pan with a removable
bottom. To transfer the pastry, wrap it around the
rolling pin, lift above the pan, and unroll over the
rim. With your thumb and knuckle, gently press the
pastry into the pan, then roll the rolling pin over
the rim to trim the edges. Line with aluminum foil
and bake 6 to 8 minutes or until just set. Set aside,
and lower the oven temperature to 325 F.

To make the filling, beat the butter and honey with an
electric mixer or by hand until pale and creamy. Beat
in the egg yolks one at a time. Then stir in the
almonds, the juice of 2 lemons (reserve the zest,
removed in thin strips), and the cream. Pour into the
pastry shell and lightly smooth the top with a
spatula. Bake 30 to 40 minutes, or until golden brown
and set.

Meanwhile, combine the superfine sugar, reserved lemon
zest, and water in a sugar pan or small heavy
saucepan. Slowly bring to a boil, then simmer 6
minutes or until the syrup lightly coats the back of a
metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup
and strain, reserving the zest. Pour the syrup over
the warm pie, remove from the pan, and liberally
sprinkle with confectioners’ sugar and the reserved
zest. Serve immediately.

Note: To make the pastry in the food processor, chill
the processor bowl and metal blade in the refrigerator
for 1 hour. Working very quickly, process the flour,
sugar, lemon zest, and butter until the mixture
resembles coarse meal. Add the egg yolks and vanilla
and pulse just to mix. (It is unlikely that you will
need to add water.) Wrap and refrigerate.

Source: Flavors of Greece – by Rosemary Barron ISBN:
0-688-07087-6

Typed for you by Karen Mintzias

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Red Lentil Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
6 cups water
3 medium bay leaves
4 cloves garlic — chopped
2 slices ginger root
1 cup carrot — grated
1 cup fresh tomato — chopped
1/2 cup bell pepper — finely chopped
1 112 c onions — chopped
1/2 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander
1 pinch cayenne
2 tablespoons lemon juice
salt
black pepper — fresh ground

Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves
, garlic, and ginger. Cover and place on high heat. Add the carrots, tomatoes,
and bell peppers to the pot. Bring to a boil, stir, reduce the heat, and simmer
, covered, for 15 to 20 minutes, until the lentils are tender. While the vegeta
bles simmer, saut‚ the onions on medium heat in the olive oil in a heavy
skillet
for about 10 minutes or until browned. Add the cumin, coriander, and cayenne,
and sauce for another minute, stirring to prevent sticking. Remove from the hea
t. When the lentils are tender, remove the bay leaves, and ginger from the soup
pot. Stir in the saut‚ed onions and the lemon juice. Add salt and pepper to
tas
te. Top with yogurt, onion, mint? parsley, or cilantro. Serving Ideas: Serve wi
th Vegetables in Mint Vinegar or Curried Cauliflower

scanned by sooz

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CRANBERRY-FIG CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cranberries, coarsely
– chopped (12 oz. pkg.)
1 One-inch knob ginger root,
– peeled and finely
Shredded
1 lg Navel orange, quartered,
– finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
– calamyrna or black mission
1/2 c Walnuts, toasted and
– coarsely chopped
2 tb Mustard seed
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
– (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper

Combine cranberries, orange, onion, currants, figs,
walnuts, mustard seed, shredded ginger, vinegar and
whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt,
and cayenne pepper in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine.
Heat to boiling. Simmer 25-30 minutes, stirring
frequently. Cool and refrigerate up to 2 weeks. Can be
frozen up to 1 year.

NOTE: Use a total of 2 large navel oranges, chopped,
if not using whiskey.

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Title: FRESH SALSA
Categories: Low-fat, Low-cal, Tex-mex, Sauces
Yield: 1 servings

1 c Tomatoes, plum; diced
-seeded
2 tb Cilantro, fresh; chopped
1 tb Onions, red; minced
1 tb Juice, lime; fresh
Jalapeno chile; seeded
-minced
1/8 ts To 1/4 tsp salt;

——————–PER 1/4 CUP SERVING——————–
10 x *cals
*gm protein
3 x *gm carbo
106 x *mg sodium

combine all ingredients in small bowl. Makes about 1
cup. Total Prep Time: 10 minutes.

—–

Spaghini Stick to your ribs soup

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : Hamburger Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground round
5 cups water
4 cups chopped green cabbage
3 1/2 cups tomato juice
1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 1/2 teaspoons pepper
1/4 teaspoon thyme
3 cans kidney beans — 15 oz
3 cans whole tomato — 14.5 oz
2 cans no-salt-added beef broth
8 ounces angel hair pasta

Cook the ground round in a large Durch oven over medium heat until browned; dra
in. Add water and the next 10 ingredients (water through broth) and bring to a
boil. Reduce heat and simmer uncovered 2 hours stirring occaisonally. Breal pas
ta in half; stir into soup and cook 5 more minutes or until pasta is done.

– – – – – – – – – – – – – – – – – –

2 portabello mushrooms
1 c (before cooking) orzo
approx 4 ox. sundried tomatoes
4 cloves minced garlic (or to taste)
1 T capers (or to taste–this recipe is pretty loose it is all to taste,
really)
1/2 t each of thyme, marjoram, and oregano
1 c white wine
salt and crushed red pepper to taste

You can make this in under 30 minutes if you do it all at once. So put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl with
about a cup of water to reconstitute (rinse them off first as you will use the
soaking water later). Wash the portabellos and cut off the stems. Put caps in
a dish and sprinkle with the three herbs, then pour the cup of wine over them
to marinate. Coarsely chop the mushroom stems, mince the garlic. In a
nonstick pan, sautee the garlic and mushroom stems in a little tomato water or
wine. Drain tomatoes, reserving the liquid, and chop coarsely (it’s okay if
they are not fully softened at this point) and sautee. The water should be
boiling now so put the orzo on to cook. Scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps in the middle.
Pour the tomato water over the, cover, and simmer until the mushrooms are
finished, about 12 minutes (same time as it takes the orzo to cook–hey!).
Remove the mushroom caps to a plate (to two plates I mean) and pour the
leftover marinating wine into the pan, and add capers. Cook and stir until
reduced. Drain orzo and toss with the mixture, and serve with the mushroom
caps. Yum! (I was bad and garnished this with toasted pine nuts and it was
great, but I am eating nutless leftovers now and it is still really good).

Title: Shortcut Chicken Gravy
Categories: Sauces
Yield: 16 Servings

3 tb Margarine or butter
3 tb All-purpose flour
1 Can condensed Chicken Broth
1/2 c Milk

In 2-quart saucepan over medium heat, melt margarine;
add flour. Cook 1 minute, stirring constantly.
Gradually stir in broth and milk. Cook until gravy
boils and thickens, stirring constantly. Makes about 2
cups gravy.

SHORTCUT BEEF GRAVY: Prepare Shortcut Chicken Gravy as
directed, except substitute 1 can (10 1/2 oz) condensed
Beef Broth for the chicken broth.

MMMMM

NECTARINE-ORANGE MARMALADE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Jam/Jelly
Preserves Fruit
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Of nectarines
3 Medium-size oranges
4 1/2 c Of sugar (2 1/4 pounds)

Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash
the oranges. Remove the peel from 1 1/2 of the oranges and discard
it. Put the nectarines and the peeled and unpeeled oranges through a
meat grinder. There should be about 4 1/2 cups. Place the fruit in a
preserving kettle, add 4 1/2 cups of sugar and bring slowly to a
boil. Boil rapidly, uncovered, for about 30 minutes, stirring
frequently. Skim off foam with a metal spoon. Ladle into hot,
sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
seal completely.

Jams and Jellies – 1975 Charrin’ off the Ol’ Point..from the O
🙂

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
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==== BBS: Computer Specialties BBS Date: 08-20-93 (13:53) Number:
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TIERNAN Recvd: NO Subj: crockpot *CR* Conf: (149)
COOKING

1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup flour
1 can (8 oz) almond paste
2 egg whites, slightly beaten
pignoli nuts (pine nuts)
Sift sugar, flour, salt, and set aside. In a medium bowl, break up paste
with wooden spoon. Add egg whites and beat until fairly smooth. Stir in
flour mixture. Drop slightly rounded teaspoonfuls 2 inches apart on 2
lightly greased cookie sheets. Lightly press nuts into cookie. Bake at
300F for 20-25 minutes or golden. Remove to rack to cool.