CHICKEN NOODLE SOUP (DUTCH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken
3 qt Water, cold
1 ea Onion, sliced
1 ea Carrot, sliced
1 ea Bay leaf
1 t Parsley
1 x Salt pepper

Wash and clean chicken carefully; cut in pieces. Cover
with the cold water. Add the vegetables and seasoning
and let simmer for 3 hours or until chicken is tender.
Skim off fat. Remove the chicken and add 2 cups of
noodles and cook 15 minutes. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts
Press, 1936.

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Peanut Sauce for Satay

Recipe By : Sadataki
Serving Size : 1 Preparation Time :0:00
Categories : Nuts Sauces
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup peanut or other vegetable oil
1 cup chopped onion
1/4 cup minced fresh ginger
3 tablespoons minced garlic
3 to 5 small red chilies, finely chopped — OR
1 to 2 tsp dried red pepper flakes
4 Tablespoons granulated sugar
1/3 cup fish or soy sauce
1 tsp tamarind paste dissolved in 1/4 cup water — OR
3 Tablespoons lime juice
1/2 to 1 c unsweetened coconut milk — canned
1 cup chunky peanut butter — pref.without sugar
1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, ginger, garlic and chilies.
Saute until tender and onions barely browned, about 8-10 minutes
Meanwhile, dissolve sugar in fish sauce or soy sauce and tamarind liquid or
lime juice. When onion is browned, add soy sauce mixture and 1/2 cup coconut
milk to pan. Stir in peanut butter and cook 5 minutes longer,stirring
frequently to prevent sticking. Remove pan from heat and let cool enough to
taste. It should be pleasantly hot, but balanced by the sweetness of the
sugar, the cooling coconut milk and the tart flavor of the tamarind. Adjust
seasoning accordingly. Stir in chopped cilantro and serve warm or at room
temp. If it is too thick, thin with coconut milk or water. Garnish with more
cilantro. Makes about 1 1/2 cups

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NOTES : Origination: “The Grilling Book” by Jay Harlow

BARB’S SPECIAL SWEET BREADS PART I

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
3 pk Yeast
1 c -Water — lukewarm
1 Egg — slightly beaten
4 c Flour — sifted
3 tb Sugar
1 1/2 c Butter
1 t Salt
—–SEE OTHER RECIPE PARTS—–
—–FOR VARIATIONS AND FILLINGS—–
– Vanilla cream
– Almond butter
– Plumped currants or
– raisins
– Egg wash
– Icing

For the dough:
Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
the yeast has dissolved. Beat the egg into the yeast mixture, and set
aside.
Sift together the flour, sugar, and salt. Add the yeast mixture. Knead
until the mix forms a ball- if too moist add a bit more flour. Knead 10
minutes more.
Roll out to an 11″ square. Spread 1/2 cup butter over the surface of the
dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate
20 minutes. Repeat this process beginning from rolling out the dough, two
more times.
While the dough is in the refrigerator the last time, you should prepare
the fillings, icings or other recipes you will need for the finished
pastries.
The following parts will give you the variety of pastries made with this
dough, and the methods. They will be followed by additional recipes needed
to prepare the pastries.

Source: Vera Stevens (my mother)

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Title: Baked Stuffed Peppers
Categories: Vegetarian Main dish
Servings: 4

1/2 c Long-grain brown rice
1 x Salt
4 x Large sweet peppers, *
3 T Butter or margarine
1 x Medium onion, chopped
1/2 c Finely diced celery
1/2 c Sunflower seeds
1/4 c Minced parsley
2 ea Eggs, slightly beaten
1/4 t Dried oregano leaves,crumble
1/4 c 4 oz. chopped green chiles
1 x Black pepper
1/2 c Shred. sharp Cheddar cheese

* Red or green peppers.

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers
in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow
1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,
black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.

Good served with: Stewed tomatoes and corn bread (bake corn bread along
with peppers).

From: My Great Recipes

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Title: Broccoli Vichyssoise
Categories: Soups, Potatoes
Yield: 8 servings

4 Medium-size leeks (about 1
-pound)
2 ts Non-diet, tub style
-margarine
3 1/4 c Chicken stock or broth
-(defatted), divided
3 1/2 c Peeled and diced potatoes
-(1-1/2 pounds)
3 c Broccoli florets
1/4 ts White pepper
1 1/2 c Whole milk
Salt to taste
1 tb Lemon juice
1 To 2 tsp. finely chopped
-chives for garnish
-(optional)

Thoroughly was leek leaves, which tend to collect sand. Trim off and
discard root ends and all but about 1 inch of green tops. Peel off
and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise
into 1/2 inch pieces.

In Dutch oven or large saucepan, melt margarine over medium heat. Add
leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10
minutes, until leeks are tender but not browned. If liquid begins to
evaporate, lower heat slightly and add more stock. Add remaining
chicken stock, potatoes, broccoli and pepper.

Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
broccoli are tender. Remove pot from heat and let cool slightly. In
batches, puree mixture in a blender on low speed 10 seconds. Then
raise speed to high and puree until completely smooth. Return puree
to pot in which it was cooked. Add milk; stir to mix well. Simmer
an additional 4 – 5 minutes. Refrigerate about 5 hours. Before
serving stir in lemon juice and add salt, if desired. Garnish with
chopped chives.

Yield: 8 servings, each containing 163 calories, 6.7 grams protein;
2.8 grams fat; and 5 milligrams cholesterol.

From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
08/26/92 Shared By: Pat Stockett

MMMMM

Date: Sat, 23 Apr 94 14:20:26 MDT
From: BETTE IDE

MUSTARD

4 oz. Coleman’s dry mustard
1 c. vinegar
Mix in double boiler (or in covered pan set on top of a jar
lid in another pan containing water). Let sit overnight.

Add: 1 c. sugar
1 tsp. salt
Equivalent of 3 eggs in egg substitute

Cook until thick.

BERRY BUTTER *

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Extras
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 c Fresh berries — strawberries
– raspberries OR blueberries
3 tb Light corn syrup
1 c Butter — softened

In 5 cup blender container or food processor, puree
berries. Press through sieve to remove seeds or skins,
if necessary; set aside. In small mixer bowl, beat
butter until light and fluffy, 1-2 minutes. Add berry
puree and corn syrup to butter. Beat at medium speed
until well mixed. Cover; store refrigerated. Let stand
at room temperature 30 minutes before serving.

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Orzo with Broccoli, Feta and Olives

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:20
Categories : Main Dishes Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped

Cook orzo in pot of boiling salted water until tender but still firm to
bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2
minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine
nuts and stir until golden brown, about 3 minutes. Add crushed red pepper
and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over
and toss to coat. Add feta, olives, parmesan and basil and toss to coat.
Season with salt and pepper and serve.

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NOTES : Colorful, delicious and, best of all, fast: It takes about 20
minutes to get this main course on the table.

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

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Title: ALMOND BUTTERCRUNCH CANDY
Categories: Candies, Holiday
Yield: 1 servings

1 c Almonds, slivered;blanched
1/2 c Butter
1/2 c Sugar
1 tb Corn syrup, light

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to
a boil over medium heat, stirring constantly until mixture turns golden
brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool
until firm. Remove candy from pan by lifting edges of foil. Break into
pieces, if desired. makes; about 3/4 lb

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