Split Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :4:30
Categories : Main Dish Soup
Pork And Ham High Fiber
Healthy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks — or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots — chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. Add ham hocks,
vegetables, bay leaf and thyme; heat to boiling. Reduce heat and
simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove
bone; cut off meat and dice. If desired, put vegetable mixture
through a food mill, blender or sieve. Return meat to soup; season
with salt and pepper. Makes about two quarts.

– – – – – – – – – – – – – – – – – –

Title: Sweet Vegetable Relish
Categories: Condiment, Ceideburg 2
Yield: 3 pints

3 c Carrots, peeled and slice
-on diagonal 1/8 inch thick
1 lg Bell pepper, cut in 1-inch
-chunks
1 Sweet red pepper, cut in
-1-inch chunks
2 Onions, cut in 1-inch chunks
1 Cucumber, unpeeled, seeded
-and cut in 1-inch chunks
1/2 c Thinly sliced fresh ginger
-root
1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt

Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.

Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.

Makes approximately 3 pints.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

FASOULADA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Ethnic Soups/Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
170 g Haricot beans
1/2 Chopped leek
1 Chopped carrot
1 Chopped onion
1 Chopped celery stick
220 g Canned tomatoes
100 ml Olive oil
Sea Salt
Black pepper
1/8 ts Paprika
1 Small potato

Soak the beans overnight. Rinse and then add water.
Boil and cook for 15 minutes.

Change the water and boil, then simmer until the beans
show signs of splitting.

Pass the tomatoes through a sieve and add to the beans
with the other ingredients.

Add more water if needed and simmer until the
vegetables and beans are tender.

Posted by Kaz Dunkley

– – – – – – – – – – – – – – – – – –

Title: Cafe Mexicano
Categories: Drinks Mexican
Servings: 8

8 c Water; Cold
1/3 c Dark Brown Sugar; Packed
1/2 oz Baking Chocolate; Fine Chop
2 ea Cloves; Whole
1 ea Cinnamon Stick;Broken In 1/2
1 c Coffee; Regular Grind, Dry
1 t Vanilla

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir
in coffee. Remove from heat; cover and let stand 5 minutes. Stir in
vanilla. Strain coffee through 4 thicknesses of cheesecloth.

CAFE DIABLO:

Cafe Mexicano
1/4 c Brandy
Whipped Cream
8 T Coffee Liqueur

Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy
just until warm in small, long-handled saucepan. Remove from heat;
ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
Pour coffee into cups or mugs. Top each with whipped cream and 1 T
liqueur. Garnish with cinnamon stick, if desired.

—————————————————————————–

Title: WHITE-COOKED CHICKEN
Categories: Loo, Chinese
Yield: 1 chicken

1 Whole chicken
Chicken broth to
-cover 3/4 way
3 Scallions in 1″ pieces
3 Ginger slices
2 oz Dark soy sauce
2 oz Dry sherry
2 oz Rice vinegar
1 cl Garlic, minced
1 tb Cornstarch
4 ts Water
2 Scallions, minced
Sesame oil

Wash chicken and pat dry. Put in a kettle with broth,
scallions, and ginger. Bring to a simmer. Skim off any
scum that rises to the surface. Let simmer at lowest
heat for 20 min, covered. Turn heat off and let steep
for 1 hour. Remove chicken, disjoint, and arrange on a
platter.

Take 1 c liquid (saving the rest for another use).
Bring to a boil and reduce by half. Add soy sauce,
sherry, garlic, and vinegar. Mix in cornstarch mixed
with water. Cook until thickened. Taste for seasoning,
correcting with salt as necessary. Add scallions at
the last moment. Pour sauce over chicken and flick a
few drops of sesame oil over the top. Serve warm or
cool.

From: Michael Loo

—–

Mock Cream – a recipe from the Frugal Gourmet

1 cup skim milk
1 cup nonfat cottage cheese

Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.

Title: DUMP CAKE
Categories: Cakes
Yield: 6 servings

2 cn Cherry pie filling
1 Yellow cake mix
1/2 c Grated coconut
3/4 c Chopped nuts
1/2 c Melted butter or margarine

Layer in cake pan in order given (9X13 size) then drizzle the melted
butter over all. Bake at 350 for approx. 40 minutes.

That’s it. I serve it with vanilla ice cream. I officially call it
Cherry Crunch when anyone asks me what it is. It is terrific without
ice cream, also.

Posted by Joann Pierce

MMMMM

Title: BROWN SUGAR PIE
Categories: Pies
Yield: 1 pie

3 Eggs, separated
2 c Milk
2 c Brown sugar
4 tb Cornstarch
3 tb Butter
1 ts Vanilla
1 Baked pie shell

Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk.
Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well
and cook over medium-heat, stirring constantly until bubbly and
thick. Remove from heat and stir in butter and vanilla. Pour into
prepared pie shell.

Beat egg whites until frothy. Gradually add granulated sugar and beat
until stiff peaks form. Spread meringue over pie and bake in
preheated oven until meringue is golden brown.

Source: Charlene Wilson of Fort Thomas, Ohio; printed in The
Cincinnati Enquirer, February 21, 1996. The recipe is her mother’s
and originally came from West Virginia.

MMMMM

Dump Cake (Marcy Stephens)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pie filling, cherry
1 cn Pineapple, 20oz. crushed
With juice.
1 Cake mix, yellow
2 Margarine, 2 sticks
4 oz Coconut, shredded
1/2 c Pecans, chopped.

****There are a lot of dump cake recipes out there,
but none as delicious as my friend Marcy Stephens’
recipe. She always makes it for my birthday***

Spread cherry pie filling in 9×13-inch pan. On top of
this, spread crushed pineapple. Sprinkle dry cake
evenly over this. Melt 2 sticks margarine and pour
over dry ingredients. Sprinkle with coconut and top
with chopped pecans. Bake at 350F for 1 hour.

**AH-in MD.***BSJR42A***

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

CITRUS GRAIN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Naval oranges
4 c Cooked grains, such as
– brown rice, barley or
– kamut
1 tb Grated orange zest
1/3 c Fresh parsley, minced and
– tightly packed
1 c Carrots, shredded
1/2 c Celelry, finely chopped
1/3 c Raisins or currants
2 tb Olive oil
2 tb Safflower or canola oil
1 tb Wine vinegar
3 tb Lemon juice, fresh squeezed
1/2 ts Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves

Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove
only the colored part). Set zest aside. Peel oranges and separate into
sections. Set aside about 8 sections for garnish and coarsely chop
remainder. Combine grains, orange zest, chopped oranges, parsley, carrots,
celery and raisins in large bowl. For dressing, combine oils, vinegar,
lemon juice, salt and pepper to taste in food processor or jar. Pulse
briefly or shake well to blend. Pour dressing over grain mixture and toss
until thoroughly blended. Taste and add more salt or lemon juice, if
needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish
with reserved orange sections.

– – – – – – – – – – – – – – – – – –