GR#NKOHLSUPPE (KALE POTATO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potato
2 tb Oil
8 c — Water
1 t Salt
1/2 ts Pepper
2 lb Kale — fresh
1/2 lb Garlic sausage, smoked
-cooked sliced

Peel and chop potatoes. Combine with vegetable oil
and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and
cut into shreds. Add to potatoes and cook for 25
minutes. Add sausage. Simmer gently for 5 minutes.
Submitted By SAM WARING
On MON, 06
NOV 1995 105658 GMT

– – – – – – – – – – – – – – – – – –

carmel filled chocolate cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 rolo candies — unwrapped
1 tablespoon sugar
4 oz vanilla floavored candy coating — if desired

Lightly spoon flour into measuring cup;level off. In medium bowl,combine
flour,cocoa and baking soda;mix well.In large bowl combine 1 cup sugar,brown
sugar and margarine;beat until light and fluffy.Add vanilla and eggs;beat
well.Add flour mixture;blend well.Stir in 1/2 cup of the pecans.If necessary
cover with plastic wrap,refrigerate 30 minutes for easier handling.Heat oven to
375.For each cookie,with floured hands,shape about 1 Tablespoon dough around 1
carmel candy,covering completly.In small bowl,combine rmeaining 1/2 cup pecans
and 1 Tablespoon sugar.Press one side of each ball into pecan mixture.Place,nut
side up,2 inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes
or until set and slightly cracked.Cool 2 minutes;remove from cookie sheets.Cool
on wire rack for 15 minutes or until completly cooled.Melt candy in small
saucepan over low heat,stirring constantly until smooth.Drizzle over cookies.

– – – – – – – – – – – – – – – – – –

Pressure Cooked Wheat Berry and Chickpea Stew

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Dry Beans Grain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — coarsely chopped
3 stalks celery, cut into 4-5 chunks
1 1/2 cups whole wheat berries — picked over rinsed
6 cups vegetable stock — or
beef stock — or
chicken stock — or
bouillon
4 small parsnips (up to 5), cut in 3-4 chunks — peeled
3/4 cup dried chickpeas — picked over rinsed
1/3 cup loosely packed dried mustrooms
2 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon salt — or to taste

serves 6

Heat the butter in the cooker. Saute the onion until soft, about 3 minutes. S
tir in the celery and wheat berries. Add the stock (watch for sputtering oil),
parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds. Lock the lid i
n place and over high heat bring to high pressure. Adjust the heat to maintain
high pressure, and cook for 50 miutes. Let the pressure drop naturally, or us
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the wheat berries or chick peas are not quite cook
ed, lock the lid back into place and return to high pressure for a few more min
utes. Remove the bay leaves, and adjust the seasonings, adding salt to taste.

– – – – – – – – – – – – – – – – – –

Lisa’s Breakfast

4 med potatoes cubed to 1/2 inch squares
1 green pepper chopped
1 red pepper chopped
1 lb. mushrooms diced
2 med. spanish onions diced
4 plum tomatos chopped
1 clove garlic

saute the onions and the garlic with some water until the onions begin
to get translucent. Add the potatoes and 1/4 cup of water, the peppers
and the mushroom, cover and let simmer until the potatoes begin to get
soft over medium flame (about 15 minutes). Add the tomatos and some
black pepper (if you have some hot sauce, now is the time to add it).
Keep cooking until the potatoes are desired firmness. This is excellent
with your favorite salsa mixed in. It also good if you have some of the
fat free sour cream if you want it.

Title: Empanadas Decamote Conpina (Dessert Turnovers)
Categories: Cookies
Yield: 1 servings

Pastry:
1 pk Cream cheese
1/4 lb Margarine
1 c Flour; sifted
Filling:
1/2 c Sweet potatoes, cooked;
-mashed
1/4 c Crushed pineapple; drained
1/4 c Sugar
1/4 ts Salt
1/4 c Coconut flakes

Mix pastry ingredients until mixture holds together, chill. Cut into 3″
circles. Mix filling together. Place heaping teaspoonfuls on each pastry
circle; fold over and press edges together. Bake at 375F until golden
brown. Recipe By : Concord Hospital Cookbook (1980)

—–

Tomato and Fennel Salad

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 6 Preparation Time :0:10
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large fennel bulb — core and thinly
slice
4 medium tomatoes — cut in wedges
and seeded
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3/4 cup olive oil
Salt and pepper
2 tablespoons fennel frond — or
cilantro — finely chopped

Combine the fennel and the tomatoes. Mix together the Dijon mustard, vinegar,
and oil. Season to taste with salt and pepper. Pour over the dressing the
fennel and tomatoes. Top with the chopped fennel. See Strawberry mouse.
[patH mcRecipe]

– – – – – – – – – – – – – – – – – –

Benne Seed Crisps No. 2552 Yields 24 Crisps

1 Cup Yellow Cornmeal 2 Tbls Butter, Melted
1/2 Cup All Purpose Flour, 1/3 Cup Cream
Sifted – Sesame Seeds
1/2 tsp Salt
1/4 tsp Baking Soda

Preheat the oven to 350 degrees.
Sift the cornmeal together with the flour, salt and baking soda into a bowl.
Mix in the butter and cream.
Knead the dough until it holds together (6 to 8 times) on a floured board.
Roll the dough by the teaspoonful on the floured board.
Sprinkle with sesame seeds.
Roll into very thin 4″ diameter rounds, leaving the edges ragged.
Bake on an ungreased cookie sheet until golden (about 15 minutes).
Sprinkle with salt while still warm.
Store in a tightly covered container.
Go well with cocktails and seafood soups.

Chex Chocolate Party Mix

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 C Chex cereal — any type
2 C Coconut — optional
1 C Peanuts
1 C Brown sugar
1/2 C Butter
1/2 C Corn syrup
1 Tsp Vanilla
1/2 Tsp Baking soda
2 C Chocolate chips
1 1/2 C Raisins

Preheat oven to 250. Combine cereal, coconut and peanuts in roasting pan.
In small saucepan over medium, heat brown sugar, butter and corn syrup to
boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and
baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1
hour, stirring every 15 minutes. Cool, stirring frequently. Stir in
chocolate chips and raisins. Store in airtight container. Source: Chex ad

– – – – – – – – – – – – – – – – – –

Title: Peach Cobbler
Categories: Desserts, Ceideburg 2
Yield: 6 servings

MMMMM———————–PEACH FILLING—————————-
7 c Pitted peaches, peeled, cut
-in sixths
3/4 c Sugar, or to taste
2 tb Fresh lemon juice
4 tb Butter

MMMMM———————-BISCUIT TOPPING—————————
1 c Flour
2 tb Sugar
1/4 ts Salt
2 ts Baking powder
4 tb Chilled butter
6 tb Milk
Preheat oven to 425F.

MMMMM————————–FILLING——————————-

Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar. Drizzle on the lemon juice and dot with the
butter. Set aside.

TOPPING:

Combine the flour, sugar salt and baking powder in a large bowl and
stir together with a fork. Cut the butter into bits and drop it into
the bowl, then cut it into the flour mixture until dough resembles
fine, even crumbs. Slowly add the milk, stirring with a fork. Gather
the dough together and place it on a lightly floured surface. Knead
8 to 10 times, until it is fairly smooth. Roll or pat the dough into
a shape that will fit the baking dish ++ it should be no more than
1/2 inch thick , so trim edges if necessary.

Place the dough over the fruit in the pan, pressing it down into the
fruit all around the edges. Bake for 35 to 45 minutes, until the
juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.
Remove from the oven and place on a wire rack. Serve warm with heavy
cream.

Serves 6.

Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.

MMMMM

Title: HUMINTA (BOLIVIAN STYLE SOUFFLE)
Categories: Main dish, Vegetarian
Yield: 4 servings

4 c Cooked quinoa
1 c Tofu, squeezed
1 c Cooked winter squash
1/4 c Tahini
3 dr Anise extract
1/2 ts Salt
1 ts Vegetable oil
1/2 c Bread crumbs

Run quinoa, tofu and squash through a fine food mill.
Lightly blend in tahini, anise and salt.
Oil a small casserole. Add half of the bread crumbs
and rotate around the casserole to form a thin layer
of crumbs. Add the quinoa mixture, sprinkle remaining
bread crumbs on top, cover and bake for 1 hour.
Serve hot in cold weather or at room temperature in
hot weather. Any leftovers may be sliced and pan
fried.

—–