PUMPKIN SOUP WITH CHIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — diced
5 c Homemade chicken stock
— well seasoned
2 1/2 c Pumpkin puree
— canned or fresh*
Salt and nutmeg — to taste
Cayenne pepper — to taste
2 c Light cream
—–GARNISH—–
Whipped cream (opt’l.)
Fresh chives — chopped
—–PRESENTATION—–
Hollowed-out pumpkin shell
-plus lid (opt’l.)

*If using fresh pumpkin: Wash, halve and scrape out
seeds and fiber. Peel and cube. Cook, covered, in
boiling water until tender (about 25 minutes). Mash
in blender or by hand and let drain in strainer for 30
minutes. You’ll need about 5 cups of cubed fresh
pumpkin to yield enough cooked puree. If you plan to
use the pumpkin shell as the soup tureen, cook all the
cubed pumpkin, saving any leftover puree for use in
pies, breads or muffins.

To make the soup: Cook diced onion with stock in a
large saucepan for about 10 minutes. Add pumpkin
puree and seasonings. Process in blender or food
processor until smooth. Return to saucepan. Add
cream and heat through, but do not allow to boil.
Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and
ladle into individual bowls at the table. Garnish
each with a dollop of whipped cream and sprinkle with
chopped chives.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy
Enright. Toronto: James Lorimer Company, Inc., 1985.
Pg. 28. ISBN 0-88862-788-2. Electronic format by
Cathy Harned.

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POT AU FEU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless rump roast stuck
-wilh whole cloves
2 Peeled onions, halved
2 Scraped parsnips
1 lb Pork lenderloin, (oplional)
2 Stalks celery, cut in 2-inch
-pieces
2 Or 3 chicken breasts
10 oz Beef bouillon
1/2 lb Polish sausage, cut up,
-browned and drained
3 Carrots, scraped and cut in
3 Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay
leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic
cloves. ** Alternate pieces of meat in CROCK-POT with
sausage on top; add vegetables on sides to fill up.
Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook
on Low 8 to 10 hours. Serve with cooked carrots,
leeks, turnips, onions and potatoes. From Rival
Crock-Pot cookbook, date unknown

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MOM’S THICK SPLIT PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried green split peas
4 c Water
1 Onion, chopped
2 Carrots, pared and chopped
3 Celery tops
1 Bay leaf
2 ts Salt
1/4 ts Pepper

Wash peas well with cold water and drain. Place in
large saucepan, add water and drain. Place in large
saucepan, add water and bring to boil. Add remaining
ingredients, reduce heat to the lowest point, cover
and cook for 1 1/2 hours. Remove cover and mash with
fork or in food mill. Cook without cover several
minutes to thicken if necessary. Adjust seasoning to
taste. For a thinner soup, puree in blender or food
processor. Serve very hot.

From “Cooking What Comes Naturally” by Nikki Goldbeck.

Posted by Theresa Merkling. Courtesy of Fred Peters.

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Title: No-Bake Salad Pizza
Categories: Appetizers, Dips, Salad/dress
Yield: 8 Servings

8 oz (1 cup) purchased spinach
Dip
1 (10 oz) thin crust Italian
Bread shell
1 c Chopped broccoli
1 c Cubed cooked chicken or
Turkey
1/3 c Sliced green onions
1 sm Tomato, seded, chopped

Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.

Recipe By : Pilsbury Picnics BBQ

MMMMM

Title: HOT AND SOUR SOUP ** (VGPM51A)
Categories: Chinese, Soups
Yield: 4 servings

3 c Chicken broth
1/3 lb Lean pork;*
4 ea Chinese mushrooms**
2 oz Bean curd
2 tb Soy sauce
2 tb Dry sherry
1 ts Salt
1/2 ts Pepper
2 tb White vinegar
1 tb Cornstarch; mixed with
2 tb Water

* shredded in to match stick pieces **(soak 20-30
minutes in warm water and bring broth to a boil in a
wok,add pork,mushrooms,and bean curd.Simmer for 8
minutes until pork is done.Add soy
sauce,salt,sherry,pepper,and vinegar.Continue to heat
until mixute thickens.Serve hot and enjoy.I add two
more ingrediants if you desire.I add two or three
drops of chilli oil to add more zip and heat. I also
like to garnish with chopped scallion greens.(nice
color contrast.If you need and more recipes feel free
to drop me e-mail neal hirshburg
FROM: NEAL HIRSHBURG (VGPM51A)

—–

Date: Tue, 11 Jan 94 20:00:14 PST
From: tachyon@cats.ucsc.edu (Tane’ Tachyon)

Salsa

Chop in cuisinart or otherwise, then pour into a large bowl

1 large can peeled tomatoes including the juice they were packed in
(believe me, in the summer I get organic ones from the farmers’
market, but in the winter I think the canned ones are better
than the so-called fresh.)

Chop coarsely in cuisinart or otherwise, dump in the bowl

1 Anaheim pepper
1 pasilla pepper

Chop up fine in cuisinart or otherwise, dump in the bowl

5 Hungarian wax peppers
5 large (as large as they get, anyway!) serrano peppers
1 head of garlic (all cloves peeled, obviously)
1 bunch cilantro

Chop by hand and dump in the bowl

1 bunch green onions

Dump into the bowl

2 tablespoons balsamic vinegar
1 tsp cumin

You guessed it, stir it all up. And if you were me, you would spoon
the results into two big old peanut-butter jars and stick them in the
refrigerator.

Title: Shrimp with Sweet Red Pepper and Cucumber
Categories: Seafood, Oriental, Wok
Yield: 4 servings

2 c Shrimp, shelled deveined
-OR
1/2 lb Shrimp, shelled deveined
1 md Onion, sliced
1 Sweet red pepper, sliced
1 Cucumber, pared and sliced
-1/4″ thickness
1 tb Soya sauce
1 t Sugar
Salt
3 tb Oil

1. Wash and slice all ingredients, as needed.

2. Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes
until shrimp turn white. Add sliced cucumber, soya sauce, sugar.
Stir, cover wok, cook 3 minutes, lifting cover once to stir
ingredients. Lift cover up, add red pepper and salt, to taste. Cover
wok. Cook everything 2 more minutes. Stir everything well.

NOTE: Chicken can be substituted for shrimp.

MMMMM

Corn Chowder

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes — peeled and diced
1 pint water
2 cups corn kernels — fresh if possible
1 pint cream
salt
black pepper

Melt butter in soup kettle and saute onion until limp. Add potatoes
and water to kettle, season with salt and pepper, and bring to a boil.
Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.

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Title: PORTUGUESE POTATO AND KALE SOUP
Categories: Soups
Yield: 8 Servings

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add
chorizo and cook, stirring, until browned, about 5
minutes. Drain the chorizo on paper towels and set
aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a
boil. Reduce heat to low and simmer, uncovered, until
potatoes are tender, 10 to 15 minutes. With a slotted
spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring
to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in
the reserved chorizo and season with salt and pepper.
Serves 8. 254 calories per serving: 10 grams fat, 277
mg sodium and 19 mg cholesterol. Source: “Eating Well”
magazine – January/February, 1993 COMMENTS: For a
satisfying winter supper, serve this peasant soup with
chewy Portuguese corn bread called broa. Collard or
mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps.
jpheps@slip.net or best.com

—–

Neiman-Marcus Chili Con Queso (Tortilla) Soup

Recipe By : Diane’s Traveling Newsletter
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — finely chopped
6 tablespoons unsalted butter
3 cans mild green chiles — drained, seeded,
— and finely chopped,
— (4-oz each)
4 cans plum tomatoes — drained seeded and
— finely chopped, (14
— 1/2-oz each)
4 packages cream cheese — cut into bits (3-oz
— each)
2 cans chicken broth — (14 1/2-oz each)
3 cups half-and-half
8 teaspoons fresh lemon juice — or to taste
cayenne pepper — to taste
salt — to taste
julienned tortilla strips — finely chopped
green onions — chopped
monterrey jack cheese — grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasiona
lly until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi
nutes over moderate heat until liquid evaporates, stirring occasionally. Stir
in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch
icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod
erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions,
and Monterrey jack cheese over individual servings.

Makes 8 cups.

Girl2Di4

Here’s one of my favorites:

Diane’s Traveling Newletter – Issue 9

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/5/98

By SuzyWert@aol.com on Jul 5, 1998.

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