BUTTERMILK BEET SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 c Chopped Celery Leaves
3 c Peeled Beets Cut Into
– Julienne
2 c Chicken Broth
1/2 ts Tabasco Pepper Sauce
1/4 ts Salt
Freshly Ground Black Pepper
– To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts Chopped Fresh Dill

Cousin Walter and those who dined with him looked
forward to this well-chilled light beet soup on warm
days. Milk, plain yogurt, or a combination of the two
can be used instead of buttermilk.
~——————————————————
~—————– Melt the butter in a medium
saucepan. Add the onions and celery, and saute over
medium heat for 10 minutes, or until the celery is
soft and golden. Add the celery leaves and cook for 2
minutes longer. Add the remaining ingredients except
the buttermilk and dill. Bring to a boil, lower the
heat and simmer for 20 minutes, or until the beets are
tender. Cool. Stir in the buttermilk and dill. Chill
thoroughly. From: The Tabasco Cookbook. Typed by Syd
Bigger.

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Title: Indonesian Shredded Spicy Beef
Categories: Meats, Main dish, Indonesian
Yield: 2 servings

450 g Boneless chuck
2 Cloves garlic
1 t Brown sugar
1 t Laos
1/2 t Coriander]
1 T Tamarind juice
1 t Salt
2 T Oil
1 sm Onion, sliced thinly

On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.

Mix together garlic, brown sugar, laos, coriander, tamarind juice and
salt. Add mixture to meat and stir well.

Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.

Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.

Compiled by Imran C.

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JALAPENO CHICKEN FAJITAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Boneless chicken breasts
1/4 c Lime juice
2 tbsp Water
1 Clove garlic
Jalapeno Flavor Process — Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill
chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

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ITALIAN VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz)
1 cn Garbanzo beans, drained
-(16 oz)
1/4 c Chopped green onion
1/2 c Chopped celery
1/4 c Olive oil
3 T Vinegar
1 t Sugar
1 t Basil
1 Garlic clove
1/2 c Ripe olives, sliced
1 c Cherry tomatoes, quartered
2 T Chopped parsley

1. Combine VEG-ALL, beans, onion and celery in bowl.

2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and
pour over vegetable bean mixture.

3. Let stand several hours or overnight to marinate.

4. Add olives, tomatoes and parsley before serving.

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Green Tea Ice Cream

Recipe By : Eric Tschetter
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
5 ounces powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half half

Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a separate bowl, beat egg yolks and sugar together until they form
a ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a
boil. Remove from heat and cool completely over ice water. Beat
heavy cream and half half until frothy. Pour into egg mixture and
mix well. Process in an ice cream maker according to manufacturer’s
instructions.

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NOTES : This is a *very* rich (and delicious) green tea ice cream. The
recipe
is from Yoshi Katsumura (of Yoshi’s Cafe here in Chicago) and appeared
in the _Great Chefs of Chicago_ series.

“Stedda” Tuna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mcdougall Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery stalk
1 large Carrot — peeled
2 tablespoons Onion — minced
1 tablespoon Green onion — minced
1/2 cup Fresh parsley — chopped
1/4 cup Fresh dill — chopped –OR–
2 tablespoons Dried dill
1 cup Thick tahini
1/3 cup Lemon juice
2 tablespoons Soy sauce
2 teaspoons Kelp powder

In a food processor or by hand, chop celery, carrot, onion and green onion,
parsley and dill until fine.
Transfer into a medium bowl and set aside.
By hand or in a food processor or blender, puree the tahini, lemon juice and
soy sauce with 1/2 boiling water.
Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating
with a fork. Add a little water, if mixture is too thick, then add kelp powder.
Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can
only get the watery varity, cut down on the water you add.

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Title: GARLIC VEGGIE DIP
Categories: Spreads
Yield: 1 servings

1 c Sour cream
1 c Real mayonnaise
1 ts Minced garlic
1/4 c Chopped onion
1/4 c Parsley
1/4 c Chopped water chestnuts

Mix all ingredients together, cover and chill. Serve
with fresh crisp vegetables. Makes 2 1/2 cups.

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CAULIFLOWER CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Grains Casseroles
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat — or salted cheese
1/2 cup onion — chopped
1 tbsp lemon juice
1 tsp basil
dash black pepper

Mix millet and rice into 3 cups of water and cook for about 30
mins.
Chop cauliflower into small chunks and soak in plain or salted
(optional) water.
Using a large cooking pot, saute onions in water and lemon juice.
Add basil pepper and saute until the onions are soft. Now
add the cauliflower and steam until cauliflower begins to
turn soft (don’t over-cook)
In a casserole dish place the lightly cooked cauliflower and mix
in the cooked millet and rice. Once mixed, then add in the
cheese and mix again.
Toss into the oven and cook at 375 for 30 to 45 minutes.

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Title: BUTTERKUCHEN (BUTTER CAKE)
Categories: Cakes, German
Yield: 12 servings

2 Env active dry yeast
1/2 c Water, warm
3/4 c Milk
1/2 c Sugar
1 ts Salt
1/2 c Butter
4 c All-purpose flour, sifted
Grated rind of 1 lemon
3 ea Eggs
—-Butter Topping—-
1/2 c Butter (1 stick)
1 c Sugar
1/2 ts Cinnamon
1/3 c Almonds, blanched, slivered

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup
butter together until sugar is dissolved and butter melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
large mixing bowl; form a well in the center. Add yeast-milk mixture and
the eggs. Stir until blended and smooth. Pour into a buttered 9×13-inch
baking pan, spreading dough evenly. Let rise in warm place about 45
minutes.

Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12
servings.

Variations: Streuselkuchen: This is much the same as Butterkuchen except
that the lemon rind is omitted from the butter and a crumb topping of 1 1/2
cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick)
butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be
added to the topping mixture.

Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
sliced peeled apples over top of dough before placing in oven. Cover apples
with same Butter Topping. Almonds are an optional addition (and very
good!).

From: The Art of German Cooking, by Betty Wason

Shared by: June Hoffman, 9/93

~– Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654
(1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565
From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO
Subj: Re: I’m baaccckkk!! CR 1/ Conf: (52) Cooking **
::To: All From: Jon Judd Subj: I’m baaccckkk!! :: ** JJ> I’m
back…….and you’re stuck with me……I have been scanning JJ> messages
for the past week and see that alot has changed. I’ve been JJ> away for
about, well gee it’s been almost a year. Took a direct JJ> lightening hit
to my system and lost everything. Its’ taken time to JJ> get things put
together. Of course now I have had to start with brand JJ> new cooking
dbases…….empty ones at that!

Good to see ya here again… Lessee… Popcorn was the weakness if I
recall, right?? 🙂

~Begin Recipe Export- QuikBook version 0.96 Beta A

—–

Title: Bran Bites, Unbaked
Categories: Snacks
Servings: 6

3 c Bran flakes, crushed
1/2 c Toasted wheat germ
2/3 c Peanut butter
1/4 c Orange juice
2 tb Honey
1/2 c Raisins, chopped

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. “These
nutty-flavored treats are a favorite with all kids… big and little!
Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated,
tightly-covered container.” About 24 balls

In a large bowl, combine bran flakes, wheat germ, peanut butter, orange
juice, honey and raisins. Mix well. Shape dough in palms to form balls.
Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80,
Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium:
20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.

MMMMM