Title: Tomato Cheddar Soup
Categories: Soups
Yield: 8 Cups

-JUDI M. PHELPS
4 c Chicken stock
3 c Cheddar cheese; grated
2 lg Cans tomatoes
1 ts Basil
1/4 ts Thyme
1/2 ts Tarragon
1 (6 oz.) can tomato paste

Put tomatoes through a food processor and then through
a strainer to remove seeds. Add all other ingredients
and simmer for 20 minutes, stirring occasionally so
that cheese doesn’t settle on bottom and burn. Makes
about 8 cups. Source: Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–

Title: Blueberry Boy Bait
Categories: Desserts Londontowne
Servings: 8

2 c Flour 1 1/2 c Sugar
2/3 c Butter 2 t Baking powder
1 t Salt 1 c Milk
2 ea Eggs, separated 1 c Blueberries

Mix together flour, sugar, butter. Reserve 3/4 cup of this mixture for
topping. To remainder, add salt, baking powder, milk, egg yolks. Blend
well. Beat egg whites until firm; fold into batter and pour into 9″ X 11″
baking pan. Sprinkle blueberries over top, and then remainder of reserved
flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes.

Mrs. Harold T. Cook

—————————————————————————–

Title: CONIGLIO ALLA CASSIA
Categories: Meats, Italian
Yield: 4 servings

3 lb Rabbit with liver
3 tb Olive oil
2 tb Butter; melted
2 oz Salt pork; diced
1/3 lb Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 ts Black pepper
6 tb Dry red wine
1 lg Ripe tomato or
1/2 c Canned peeled plum tomatoes;
-chopped
3/4 c ;hot water
Salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the
liver into very small pieces. Combine olive oil, butter and salt pork
in a saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown
for 10 minutes. Add garlic, bay leaves, black pepper, and chopped
liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
cook slowly for about 1 hour. Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little
at this point. When rabbit is cooked, cover and keep warm until
serving time. This dish goes well with any pasta. Spoon the sauce
over both rabbit and pasta.

SOURCE: Leone’s Italian Cookbook

MMMMM

Title: Emeril’s Southwest Seasoning (Southwest Spice
Categories: Seasoning, Emeril
Yield: 1 /2 cup

2 tb Chili powder
2 ts Ground cumin
2 tb Paprika
1 tb Dried oregano
1 tb Ground coriander
1 ts Cayenner pepper
1 tb Garlic powder
1 ts Crsuhed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

Source: Essence of Emeril, TVFN
Formatted by Lisa Crawford, 4/27/96

—–

EASY COBBLER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
3/4 c Sugar
2 ts Baking powder
3/4 c Milk
Pinch of salt
Pie filling

Mix all ingredients in a bowl except your favorite pie
filling. Pour into a greased 9×13 inch pan. Spread
mixture. Pour pie filling over top and spread. Bake
at 350 degrees for 30 to 40 minutes. It will rise as
it cooks. Cook until brown. Randy Rigg

– – – – – – – – – – – – – – – – – –

Gazpacho

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:00
Categories : Soups Stews Healthy And Hearty
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups red ripe tomatoes — chopped
1 cup cucumber — chopped
1 cup large bell peppers — chopped
1/2 cup onion — chopped
1 clove garlic
1 cup bread crumbs
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper

Puree vegetables in blender or food processor. Press through sieve to
remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into
vegetable puree and season with salt and pepper. Chill well.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Toast
Categories: Snacks
Servings: 6

8 sl White bread
1/4 lb Butter, softened
2 ts Cinnamon
2 ts Sugar
1 c Granulated brown sugar

Cut crusts from bread. Toast until golden, spread with butter. Mix
cinnamon with sugar and granulated brown sugar. Pile on buttered toast.
Toast under broiler or in toaster oven until glazed.

NOTE: for each additional slice, you will need 1 Tbl. butter, 1/4 tsp
cinnamon, 1/4 tsp sugar and 2 Tbl. granulated brown sugar.

Courtesy of: Joann Pierce

MMMMM

Title: White Chocolate Bread Pudding-The Palace Cafe
Categories: Puddings, Desserts
Yield: 8 servings

PUDDING
3 c Whipping cream
10 oz White chocolate
1 c Milk
1/2 c Sugar
2 Eggs
8 Egg yolks
1 Loaf French bread,
Sliced into 1/4 inch
Pieces and dried in
The oven
2 tb Chocolate shavings
For garnish
SAUCE
8 oz White chocolate
3 oz Heavy cream

The Palace Cafe, located on New Orleans’ Canal Street in the old
Werlein’s Building, is the newest restaurant from the Brennan family,
who also operate some of the City’s finest restaurants: Commander’s
Palace, Mr. B’s Bistro and Bacco. This dessert has become extremely
popular, and has practically become The Palace Cafe’s signature
dessert.

You will absolutely slay your guests if you make this. I’ve had dinner
guests describe this dessert as “orgasmic”, and “the best dessert
I’ve ever had”.

Heat the cream in a double boiler and add the white chocolate; when
the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until
warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour 1/2 of the mixture over
the bread and let settle for a while, making sure the bread soaks up
all the mixture. Top with the rest of the mixture. Cover with
aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and
bake for an additional 15 minutes until the top is golden brown.

For the sauce: Gently melt the white chocolate in a double boiler.
Remove from heat and mix in heavy cream. Spoon over bread pudding.
Serves 8. Walt MM

MMMMM

1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

FISHERMAN’S CIOPPINO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — chopped
2 Garlic clove — minced
1 tb Vegetable oil
8 oz Tomato sauce
28 oz Tomato, mashed
1 Bay leaf
1 t Basil, dried
1 t Thyme, dried
1 t Oregano, dried
1 t Marjarom, dried
1/2 c Dry white wine
1/4 ts Black pepper
1 lb Shrimp or scallops — chopped
1 tb Parsley, fresh — chopped

In a 4 quart saucepan,saute onion and garlic in oil
until tender.Add tomato sauce,tomatoes,bay
leaf,basil,thyme,marjoram,oregano,wine and black
pepper.Let simmer 20 to 30 minutes,uncovered,stirring
occasionally.Add shrimp or scallops and simmer about 3
minutes.Discard bay leaf.Add parsley and serve.This
soup is a complete meal when served with a green salad
and French bread.

– – – – – – – – – – – – – – – – – –