RIVEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Salt
1 ea Egg, well beaten
1 x Broth, chicken
1 x *or:
1 x Broth, beef
1 c Corn, crushed

Combine the flour, salt and beaten egg and mix
together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and
cook about 10 minutes. The rivels will look like
boiled rice when cooked. Source: Pennsylvania Dutch
Cook Book – Fine Old Recipes, Culinary Arts Press,
1936.

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Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 8 servings

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

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CHEF DENNIS’S ALBONDIGAS SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Jo Ferry cmsj69b
2 lb Lean ground beef
1/2 ts Garlic powder
1/2 ts Ground cumin
1 pn Oregano
1 pn Cilantro
3 oz Butter
1 c Tomatoes — diced
1/2 c Green chilies — diced
4 Cloves garlic — chopped
2 Med. onions — chopped
1 lb Green cabbage — chopped
1 Med. zucchini — finely diced
1/2 Bunch of cilantro
3 qt Beef broth
Salt and pepper — to taste
Chopped cilantro

This recipe is from the mystery “The 27* Ingredient
Chili Con Carne Murders” by Nancy Pickard and Virginia
Rich.
In a mixing bowl, mix ground beef,garlic powder,
cumin, oregano and cilantro. Shape into 1-oz meatballs.
In a large pot, saute in the butter, the tomatoes,
chilies, garlic, onions, cabbage, zucchini, and
cilantro. Add the beef broth. Just before the broth
comes to a bil, add the meatballs, one at a time. Add
salt and pepper to taste. Simmer for 30 minutes. Top
with chopped cilantro just before serving.
Note: This is even better the next day.

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CHILI BEAN SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 ts Thyme
1/4 ts Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight. drain and empty
them into a large pot; add boiling water, garlic and
onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let
beans boil dry;add hot water as needed.) Spoon out 3
cups of cooked beans to use another day in another
way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend
flavors.

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Title: SCALLOPS IN SZECHWAN SPICY SAUCE
Categories: Chinese, Fish
Yield: 4 servings

4 c Peanut oil for deep-frying
-up to 5 c
3/4 lb Large scallops, cut in half
-through the middle

—————————SAUCE—————————
2 ea Dried red chile peppers,
-seeded, soaked for one
-hour in water, then
-drained and chopped
2 tb Light soy sauce
1 pn Sugar
1/2 tb Rice wine vinegar
1 tb Dry sherry

—————————FINAL—————————
2 tb Fresh peanut oil
1/2 ts Finely grated fresh ginger
2 ea Cloves garlic, chopped fine
6 ea Green onions, cut chinese
-style

Heat deep frying oil to 360 degrees and deep-fry the
scallops for just a few minutes. Drain and set aside.
Mix the ingredients for the sauce and set aside. Heat
a wok and add the oil, ginger, and garlic and chow for
a moment. Add the green onions and the scallops.
Toss for a few seconds and add the sauce mixture.
Stir fry until all is hot and serve immediately.

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CROCKPOT STUFFED PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Beef
Ground Beef Vegetables
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 sm Green and/or red peppers
-(tops removed and seeded)
10 oz Pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 ts Salt
1/2 ts Garlic salt
1/4 ts Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 ts Worcestershire sauce
1/4 c Chopped onion
2 tb Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95 Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995 133816
GMT

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Title: Wild Rice Pilaf
Categories: Grains, Low-cal, Low-fat
Yield: 6 servings

-JUDI M. PHELPS
1/4 c Raw unsalted almonds;
-slivered
2 1/2 c Vegetable broth; low sodium
-if possible
1 T Unsalted butter
1/4 c White onion; diced
1/3 c Green bell pepper; diced
1 c Long-grain brown rice;
-uncooked
1/4 c Wild rice; uncooked

Toast the almonds either in the oven or in a cast iron fry pan (shake
pan several times to toast evenly). Heat the vegetable broth until
hot. Melt butter in a two-quart saucepan over medium heat. Saute the
onion and bell pepper about 5 minutes, add the brown rice and wild
rice, and stir to coat with the butter and vegetables. Add the hot
broth and bring to a boil over high heat. Cover, reduce heat to very
low, and cook for about 45 minutes. Allow to sit, covered, for 10
minutes before serving. Top with toasted almonds and serve.
Makes 6 servings.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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MOCHA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Bridget Benjamin (PHFC09A)
1/2 cup Margarine — room temperature
2 tablespoon Sugar
2 teaspoon Vanilla
1/3 cup Liquid sugar substitute
1 1/4 cup Flour
3 tablespoon Cocoa
2 teaspoon Instant coffee
1 teaspoon Baking powder
1/4 cup Raisins
1/4 cup Chopped nuts
2 Alrge egg whites — room temp

Cream together margarine and sugar until light and fluffy. add vanilla and
sugar substitute to creamed mixture and mix lightly. Stir together flour,
cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at
meidum speed 1-2 minutes or until blended. add raisins and nuts to dough and
mix lightly, Add egg whites to dough and mix until egg white are adsorbed into
the dough. Drop dough by tablespoonsful onto a cookie sheet that has been lines
with alumium foil or sprayed with PAM. Using your fingers dipping in cold
water, shape dough into round cookies about 1/4″ thick. Spread the dough
carefully because the finsihed cookie will be the shpae of the dough agter it
is baked. Bake at 375 F for about 12 minutes, or until the dough springs bnack
when touched. Transfer from the hot cookie sheet onto a wire rack and cool to
room temeprature. Serve one cookie per serving.

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Title: Canning Snap Italian Bean Pieces (Green Wax)
Categories: Canning, Vegetables
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into
1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.
Table 2. Recommended process time for Snap and Italian Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Hot and Sour Soup 3
Categories: Soups, Appetizers, Vegetarian
Yield: 6 servings

8 Dried chinese mushrooms
8 c Vegetable stock
8 sl Ginger, peeled
1/2 Lime, peeled sliced thin
4 tb Lime juice
1 tb Lemon juice
2 tb Soy sauce
2 Chilies
1 lb Firm tofu, cut into chunks
Cilantro, chopped

Rinse the mushrooms, put them in a small saucepan and cover with
water. Bring them to a boil on high heat and swish the mushrooms to
remove excess dirt. Discard the water. Rinse. Once again, cover the
mushrooms and bring them to a boil, covered. Let sit 1 hour. Then
drain, remove tough stems, squeeze out excess water and slice or cut
in half. Bring the stock to a boil in a large saucepan on high heat,
add the ginger and lime slices and cook for 2-3 minutes. Lower the
heat and add the lime and lemon juice, soy sauce and chilies. Simmer
for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.
Taste to check the balance of hot, sour and salt — none should
overwhelm the other — and add more chilies, lime juice or soya sauce
as needed.

Serve garnished with chopped cilantro. Have a side dish of extra
sliced chilies for those who like it hot. Keeps a few days
refrigerated but it is best served fresh.

Jeanne Marie Martin, “Vegan Delights” Posted by Anne MacLellan

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