MUSHROOM-SHORT RIB SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
2 md Onions — finely minced
4 c :water
1/2 lb Beef short ribs
6 tb Barley
2 tb Sherry
2 tb Freshly chopped thyme leaves
-ÿÿ
1 t -Dried thyme
1 t Salt
Freshly ground pepper
-to taste
3 c Sliced mushrooms

MELT BUTTER IN A 2-QUART POT over medium heat on the
stove. Add the onions and cook covered, stirring
occasionally, for 10 minutes or until the onions are
soft. Add the water and the ribs, increase heat to
high and bring to a boil. Boil, skimming the soup for
5 minutes. Reduce the heat to low, cover and cook for
1 hour. Add the barley and cook 20 minutes. Add the
sherry, thyme, salt and pepper and mushrooms. Simmer
an additional 15 minutes.

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FENNEL-RAISIN ROUND

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg — lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
—–GLAZE—–
1 Egg — beaten, mixed with
1 t Water

Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.

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California Pizelles/bc

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sour cream
1/2 c Cream cheese — softened
1/4 c Green onions — chopped
4 Flour tortillas
1/2 c Artichokes — drained and
-chopped
1/2 c Mushrooms — chopped
1/2 c Tomatoes — chopped
1/2 c Avacado — chopped
1 c Chicken — cooked and chopped
1/2 c Jack cheese — shredded
1/2 c Swiss cheese — shredded

Beat sour cream and cream cheese in bowl until smooth. Fold in green
onions. Spread over tortillas. Top each tortilla with equal portion
of artichokes, mushrooms, tomatoes, avacado, chicken and cheeses.
Place on baking sheet. Bake at 325 degrees for 10 to 15 minutes or
until cheese melts. Cut each tortilla into 4 wedges; serve hot. May
substitute chopped cooked shrimp for chicken. APPROX PER SERVING: Cal
123; Prot 6g; Carbo 7g; Fiber 2g; T Fat 8g; 57% Calories from Fat;
Chol 26mg; Sod 103mg.

From Partners in the Kitchen – From Our House to Yours

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Title: Pumpkin spiced cake #3
Categories: Cakes
Yield: 24 servings

————————————CAKE————————————
2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil

———————————-FROSTING———————————-
1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In
another bowl, mix eggs and sugar until blended – add salad oil and mix
well. Add pumpkin, mix well; combine with first bowl. Pour mixture into
tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55
minutes; remove cake from oven and allow to cool to room temperature before
frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually
add powdered sugar until well blended. Frost cooled cake, place in
refrigerator. Remove from refrigerator 1/2 hour before serving.

—–

Title: White Chocolate Rasberry Cheesecake
Categories: Cheesecakes, Fruits, Chocolate
Yield: 12 servings

———————————–CRUST———————————–
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter

———————————-FILLING———————————-
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 ea Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
1 x -frozen

———————————-TOPPING———————————-
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350~F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs, one
at a time, only until blended. Stir in milk, then
white chocolate, by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries, pressing the second layer of
rasberries down into the batter so they don’t dry out
in the oven. Bake at 375~F for 15 min. Reduce heat to
235~F and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon
cooling. Let come to room temperature and refrigerate
overnight. Remove from pan. Mix together topping
ingredients and heat in microwave Spread cooled cake
with chocolate and let stand until firm. Decorate with
whipped cream, chocolate curls and raspberries

—–

QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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Title: SCALLOPS IN SESAME MARINADE
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Fresh sea scallops rinse and
-pat dry
1/4 c Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger

In plastic bag mix all ingredients, except scallops.
Add scallops. Refrigerate overnight. Thread scallops
on metal skewers, reserving marinade. Spread medium
hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8
minutes or until scallops are opaque. Turn and brush
with marinade while cooking.

—–

Hawiian Delight Cake

Recipe By : Linda Doss
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 whole eggs
2 cups sugar
2 teaspoons baking soda
1 cup walnuts
1 cup coconut
1 can crushed pineapple — 20 oz can, undrained
*FROSTING*
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Grease and flour a 9 X 13 cake pan. combine cake ingredients until moist. It
will be thick. Pour into pan. Bake at 300 for 45-55 mins. Cool.

Combine frosting ingredients. Spread on top of cooled cake.

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Title: CHICKEN CHINESE CHIVE SHU-MEI
Categories: Chinese, Chicken, Appetizers
Yield: 24 servings

Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)

Mix all filling ingredients together. Whip by hand
until the mixture holds together very well. Place
about 3/4 T filling in the center of each wrapper and
bring up the corners so that you have a little “money
bag.” Leave the top open so that you can see some of
the meat. Blanch the whole chives in very hot tap
water just for a moment. Tie one chive around the
neck of each dumpling so that it looks like it is
wearing a little green belt. Steam in an oiled bamboo
steamer for 15 minutes, on high heat. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

—–

PFEFFERNUSSE (PEPPER BALLS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour — Unbleached, Unsifted
1 t Baking Powder
1 t Cinnamon
1 t Cloves — Ground
1/2 ts Mace
1 t Allspice — Ground
1 x Black Pepper — As Desired
1 1/4 c Honey
2 tb Butter — (No Margarine)
2 ea Eggs — Large
1 c Confectioners’ Sugar
1 t Vanilla
1 x — Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.
Makes 4 dozen cookies.

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