Title: RASPBERRY BORSCHT
Categories: Soups, Vegetarian
Yield: 8 Servings

2 lb Beets; or more
Water
1 pn Salt
1 pt Raspberries
1/4 c Red onion; minced
1/2 c Lemon juice, fresh
3 tb Balsamic vinegar
3 tb Sugar
Lemon juice; to taste
Sugar; to taste

Cut the tops off the beets, scrub them thoroughly, and put them
in a saucepan with enough water to cover them by an inch and a
little pinch of salt. Simmer the beets, covered, for 30 minutes if
they’re small, closer to 45 if large. They must be tender.

Drain the beets, reserving the cooking liquid, and allow them to cool.
When you can handle them, peel them and cut them into quarters or
eighths.

Combine the beets, raspberries, red onion, and 2 cups of the reserved
cooking liquid, and puree it all in batches in a blender. Strain the
puree through a sieve to remove the raspberry seeds. Stir in 1/2 cup
of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.
Stir until the sugar is dissolved, and taste. Add more lemon juice
and more sugar only if needed, until the right sweet-sour balance is
achieved. You might need a teensy pinch of salt, but be careful.

Chill the soup in the refrigerator, and when it is completely cold,
taste it again. Correct the seasoning if necessary. Serve in chilled
bowls, with a spoonful of sour cream in the center of each one.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Green Rice Casserole

Recipe By : Southern Living, 7/95
Serving Size : 4 Preparation Time :0:40
Categories : Vegetables Cheese
Rice Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Monterey Jack or Swiss cheese — shredded, divided
1/2 cup Ricotta cheese
1/2 cup mayo or salad dressing
1/4 teaspoon garlic salt
1 dash pepper
1 1/2 cups rice — cooked
1 10 oz pkg frozen chopped spinach — thawed and drained
2 tablespoons green onion — sliced

Combine 5/8 C cheese and next four ingredients in a large bowl; stir in rice,
spinach and green onions.

Spoon mixture into a lightly greased 1-qt casserole dish. Bake, uncovered,
at 375F for 20 min. Sprinkle casserole with remaining 1/8 c cheese and bake
additional 5 min.

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DHANYA CHATNI (FRESH CORIANDER CHUTNEY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lemon juice
1/4 c Water
1/4 lb Coriander stems leaves
-washed, coarsely chopped
1/4 c Coconut — finely chopped
1/4 c Onion — finely chopped
2 tb Ginger root — finely chopped
2 ts Chile, red, hot — chopped
1 t Sugar, granulated
1 t Salt
1/4 ts Pepper, black

Combine lemon juice, water and 1/2 cup coriander in
blender; blend at high for 30 seconds until pureed.
Scrape sides, add 1/2 cup coriander. Repeat until all
the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and
pepper. Blend again. When perfectly smooth, taste and
add more sugar or salt if desired.
Serve immediately or keep tightly covered in
refrigerator up to 1 week.

From “The Cooking of India” posted by DonW1948@aol.com

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PORTLY CHEESE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
3 1/4 c Better for Bread flour
2 tb Gluten
2 tb Parmesan cheese
1 tb Sugar
1 t Salt
1/8 ts Baking soda
1 c Port-wine cheese food
(Kraft Spreadery) or
Cold-pack port-wine
Cheese spread
1 Egg
3 tb Port wine
1 c Very warm water

Add all the ingredients in the order listed, select white bread and
push “Start.” A wine-and-cheese-tasting party all by itself, this
bread is also a wondrousnack when spread with additional port-wine
cheese. Shared by Barb Day

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Title: PINA COLADA BREAD PUDDING
Categories: Crockpot, Breads, Desserts, Alcohol
Yield: 8 servings

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk, canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 ts Lemon peel, grated

Slice bananas crosswise. In blender or food processor fitted
with metal blade, combine half of drink mix, pineapple juice,
milk, cream of coconut, and banana slices. Process until
pureed; pour puree into 6-cup bowl. Puree remaining half of
liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp
grated lemon peel and spread 1 c raisin mixture over bread in
slow-cooker. Top with remaining bread cubes; then with remaining
lemon peel and raisin-pineapple mixture. Pour pureed ingredients
into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with
mint. If you prefer to serve this dessert cold, spoon into
serving dish, cover and refrigerate; then eat later.

Source: _Crockery Favorites_
Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard

Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10″ pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.

Variations: just before baking add mushrooms and slices of
tomato on top of quiche.

COLD CHERRY SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
3/4 c Sugar
1 Cinnamon stick
Zest of 1 orange
4 c Pitted fresh tart cherries
Or frozen unsweetened
Cherries if using
Unsweetened reduce sugar to
1/4 cup
1 tb Arrowroot/cornstarch
1/3 c Cream
1/2 c Dry red wine

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
paste and return to soup, stirring constantly while bringing to a boil.
Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
thicken as is cools. Chill. Before serving, stir in cream and wine. Serve
in champagne or wine glasses to show off color. Garnish with a cinnamon
stick and/or dollop of sour cream or yogurt.

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Title: BASQUE STYLE STEAMED CLAMS (ALMEJAS GUISADAS)
Categories: Seafood, Ethnic
Yield: 6 servings

4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, about 1″ in diameter,
-minced
1 tb Parsley, minced
1 tb Olive oil
1/2 c Dry white wine
1/2 c Water (or additional clam
-liquid)
1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining
ingredients. Cover and cook over medium heat for 20 minute. Serve hot in
individual bowls, accomapanied by thick slices of french bread and a green
salad.

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Blender Sweet-Sour Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Frozen Pineapple Juice — Concentrate; 1 Can
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Water
1/4 small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
1/2 teaspoon Salt

Put all of the ingredients into a blender container and blend until the
pimiento slice and green pepper are finely chopped. Pour into a saucepan
and cook and stir the mixture until thickened and bubbly. Cook for 1 minute
more. Use as a basting sauce for meat in the last few minutes of broiling
or roasting.

Makes 1 1/4 cups.

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Title: Chicken Noodle Soup
Categories: Soups/stews, Low-cal, Poultry, Pasta
Yield: 8 servings

3 lb Chicken pieces 1/4 ts Rosemary
6 c Hot water, divided 1/4 ts Pepper
2 x Lg stalks Celery, thin slice 1 ts Salt, (opt.)
1 c Med Carrots, thin sliced 1/2 c Thin Egg Noodles
1/2 ts Dried Basil

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

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