Title: Potato Cheese Soup
Categories: Cyberealm, Mom’s best, Soups
Yield: 6 Servings

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt pepper to taste

1. Melt butter in soup pot. Add onions and carrots and cook over low
heat covered until vegetables are tender and lightly colored about 25
minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5
minutes.

4. Pour soup through a strainer and transfer the solids to the bowl
of a food processor fitted with a steel blade. Add 1 cup of the stock
and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid
(about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in
the grated cheese. When all the cheese is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

MMMMM

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Title: MAYONNAISE SPICE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1 c Raisins
1 c Nuts, Chopped (Optional)
1 ts Soda
1 c (Scant) Hot Water
1 c Mayonnaise
1 c Sugar
1 ts Vanilla Extract
1 ts Cloves
1 ts Cinnamon
2 c Unbleached Flour

Combine the raisins, nuts, soda and hot water and
allow to soak for 10 minutes. blend together the
mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the
raisin mixture into the flour. Pour the batter into a
greased and floured 9-inch square baking pan and bake
in a preheated 350 degree F. oven for 35 to 40 minutes
or until the cake tests done. Yield: One 9-inch square
cake. From The Farmers Almanac 1976

—–

Title: BOGRACS GULYAS (KETTLE GOULASH)
Categories: Main dish, Soups
Yield: 6 servings

4 tb Bacon fat
5 ea Lg onions; coarsly chopped
2 ea Lg green peppers; chopped
3 ea Garlic clove; minced
1 1/2 tb Hungarian Paprika
3 lb Stewing beef; in 1″ cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.

Preheat oven to 325f.
Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and
transparent. Add paprika has lost its raw taste. Add
beef and remaining ingredients except sour cream.
Stir well to combine. Simmer in preheated oven for 1
1/2 to 2 hours or until the meat is tender. Adjust
oven temperature during cooking time so contents of
pot remain at a simmer. Serve in shallow soup bowls
with a tablespoon of sour cream atop each serving.

—–

Creole-Style Oven Pot Roast

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 lb Bottom round beef roast

1 Garlic clove,small,slivered

Seasoned flour

2 tb Vegetable oil

1 Onion,medium,sliced

1 Bell pepper,large,diced

1/2 Rib celery,cut in 2"-pieces

10 Carrots,cut in half

2 Tomatoes,large,peeled/choppd

1 tb Parsley,chopped

2 Bay leaves,small

1 c Water

1 ts Salt

Pepper,freshly ground

8 Potatoes,peeled

1. Wipe roast; insert garlic slivers into roast and coat all sides well

with seasoned flour.

2. Place meat in large roasting pan with vegetable oil and onion; roast

uncovered in preheated 500’F. oven 30 minutes, until browned on all sides.

3. Remove from oven; reduce temperature to 300’F.

4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay

leaves and water; season with salt and pepper.

5. Cover pan, return to oven and roast 1 1/2 hours.

6. Add potatoes; roast 1 hour longer.

7. Remove lid (to brown vegetables and reduce stock); roast about 30

minutes longer.

8. Correct seasonings; transfer roast and vegetables to heated platter.

9. Heat stock over direct heat to brown and thicken gravy.

10. Spoon gravy over sliced meat and vegetables.

– – – – – – – – – – – – – – – – – –

DIRTY RICE WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Raw rice, long grain
1/8 c Shortening
1 Bunch green onions,fine chop
1 lb Shrimp, chopped
Butter
1 lb Red onions, chopped
2 Cloves garlic, chopped fine
1/4 Pod red pepper, chopped
1/8 Bunch parsley, chopped fine
Water

Cook rice until almost done. Saute onions in shortening, add shrimp and
cook until brown. Add garlic, green onions, parsley, salt, red pepper and
water. Pour over rice. When water is absorbed, place in large baking dish
and dot with butter. Brown at 350 F. about 15 minutes.

– – – – – – – – – – – – – – – – – –

Title: PLUM DELICIOUS PORK CUTLETS
Categories: Chinese, Pork
Yield: 6 servings

1 tb Cooking oil
1 lb Boneless pork leg cutlets
-cut 1/2 inch thick
1 Jar (8-oz) plum
-jelly/preserves
1/2 Chopped onion
1/4 c White wine vinegar
2 ts Soy sauce
1 ts Ground ginger

Heat oil in large skillet over medium high heat. Brown
cutlets on both sides. Add jelly, onion, vinegar, soy
sauce and ginger, cover and simmer for 8-10 minutes.

—–

HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

– – – – – – – – – – – – – – – – – –

Title: GRILLED VEAL CHOPS PIZZIAOLA
Categories: Italian, Meats, Sauces
Yield: 4 servings

4 Veal T-bone loin chops, 1
-inch thick
2 ts Olive oil
2 ts Dried oregano, crumbled
Salt
Freshly-ground black pepper
4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and
Coarsely chopped (reserve
-juice)
2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste
4 ts Capers, drained
Fresh Italian parsley,
-minced (garnish)
4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt,
and pepper. Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours. Heat oil
in heavy (or non-stick) large skillet over medium
heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato
juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and
cook for 5 minutes longer. Grease broiler pan and
position about 3 inches from heat; preheat pan and
broiler. Transfer chops to heated pan; cook, turning
several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops
during last several minutes with any marinade
remaining in dish. Transfer chops to individual plates
(warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.

Makes 4 servings.

[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred
Peters.

—–

Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

—–