WILD MUSHROOM SOUP (KISLER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Cepes, dried
2 tb Wine, Madeira, dry
Water, hot, as needed
4 tb Butter, clarified **
1 lg Onion, chopped (@1 cup)
1 tb Marjoram, fresh OR
3/4 ts Marjoram, dried
1 1/2 ts Vinegar, Sherry
1/2 ts Salt
2 tb Flour, all purpose
4 c Stock, beef **
1 c Cream, whipping
1/2 md Carrot, 1/2-inch dice
— (@ 1/4 cup)
1 md Potato, baking, peeled,
— cut into 1/2-inch dice
1/2 md Lemon, juice of
Pepper, white, ground
2 tb Parsley, chopped

** See recipes for Beef Stock and Clarified
Butter.

Soak cepes in Madeira and hot water to cover for
20 to 30 minutes. Drain, reserving and training the
liquid in which they were soaked.

Rinse and drain the cepes; chop coarsely.

In a saucepan, heat 2 tablespoons of butter over
medium-high heat and add cepes, onion and marjoram and
toss for 2 minutes.

Add vinegar, 1/2 teaspoon of salt and a 1/4 cup
of reserved liquid. Simmer for 5 minutes; set aside.

In a separate saucepan, melt the remaining
butter; stir in the flour and cook for 3 minutes.

Whisk in the stock and bring the mixture to a
boil.

Add cream and carrot and simmer, covered.

Meanwhile, blanch potato in boiling salted water
for 3 minutes; drain and rinse under cold water. When
the carrot is nearly tender, add potato and cook until
all of the ingredients are tender (about 5 minutes.)

Add cepe mixture and simmer for 5 minutes.

Add lemon juice and adjust seasonings to taste
with salt and white pepper.

Add parsley and serve.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New
York

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MOCHI WITH SEA VEGETABLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Mochi (7 oz) — cut in 8
-pieces
2 tb Soy sauce
2 Nori sheets — toasted

Place mochi in a peheated, lightly oiled skillet,
cover and cook over low heat until they soften and
begin to puff up. Turn once to prevent burning.

Lightly brush with soy sauce on both sides.

Cut nori sheets in half and then into 2″ strips.

Wrap one strip of nori around the center of each
mochi piece and serve.

Per serving: 57 cal; 2 g prot; 44 mg sod; 12 g carb;
.3 g fat; 0 mg chol; 11 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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Title: FRIED WALNUTS
Categories: Chinese, Appetizers
Yield: 1 servings

2 c Boiling water
1 1/2 c Halved walnuts
1/2 c Sugar
1 c Vegetable oil

Pour boiling water over nuts and let stand 2 to 3
minutes. Drain well. Transfer to baking sheet.
Sprinkle with sugar and mix well. Spread in single
layer and let stand overnight to dry.

Heat oil in wok or skillet until very hot. Add nuts in
small batches and fry until golden brown, 1 to 2
minutes; watch carefully because they can burn
quickly. Drain on rack. Store in tightly covered
container in cool, dry place.

(Oil can be strained and used several more times for
this recipe.)

Makes 1 1/2 cups.

—–

Quinoa Breakfast

1/2 cup water
1/4 cup quinoa
1/4 cup steel cut oats
1/4 cup crushed pinapple or pineapple juice
1 TB blackstrap mollasses
currants or raisins to taste

Rinse the grains.
Boil then simmer the quinoa in water and mollasses for ten minutes
Add the oats and fruit and simmer for another 15

enjoy!

Makes one large serving (or two small ones?)

variations: try adding some vanilla, cinammon, nut. yeast, etc.

All measurements are approximate.

Three Bean and Sausage Soup

Recipe By : Woman’s Day, 9/1/97
Serving Size : 6 Preparation Time :1:00
Categories : Entree Low-Fat
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz kielbasa, low-fat
2 c onions — chopped
1 c celery — chopped
1 tbsp garlic — minced
5 tsp chicken bouillon granules
8 oz canned tomatoes — with juice
7 c water
16 oz russet potatoes — peeled and sliced
4 med carrots — shredded
15 oz canned white beans
15 oz canned red beans
15 oz canned black beans
4 oz kale

Saute sausage, onion, celery and garlic in a 5-quart pot until
vegetables are softened, about 3 minutes. Add bouillon, tomatoes and
water. Bring to a boil, breaking up tomateos with a spoon. Reduce
heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly,
remove stems, and cut into narrow strips; set aside. Prepare carrots
and potatoes.

Stir potatoes and carrots into the pot; cover and simmer 10 minutes.
Add beans and kale; cover and simmer for 15 minutes more or until all of
the vegetables are tender. Mash some beans against the side of the pot
with the back of a large spoon to thicken the soup.

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Nutr. Assoc. : 9208 0 0 0 0 0 0 0 0 2442 2442 2442 0

Title: Mushroom Cheeseburger Pizza
Categories: Pizza
Yield: 8 servings

1/2 lb Ground beef or turkey
1 c Prepared pizza sauce
1 cn Green Giant Sliced
-Mushrooms, drained (4.5 oz)
1 cn Pillsbury Refrigerated All
-Ready Pizza Crust (10 oz)
8 oz Shredded cheddar cheese

Heat oven to 425’F. Grease 12″ pizza pan or 13×9″ pan. Unroll dough
and place in greased pan; starting at center press out with hands.
Bake at 425’F. for 5-8 minutes or until golden brown.

Brown ground beef in medium skillet; drain. Stir in pizza sauce and
mushrooms. Spoon hamburger mixture over partially baked crust;
sprinkle with cheese. Bake at 425’F. for 10-15 minutes or until deep
golden brown.

MMMMM

Potato Soup with Butter Dumplings

Recipe By : Southern Living-1980
Serving Size : 10 Preparation Time :0:00
Categories : Dumplings Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 medium onion — chopped
4 cups water
3 lbs potato — peeled and diced
1 stalk celery — chopped
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley — chopped
Dumpling Batter (below)
1 8 oz carton sour cream

Dumpling Batter:
2 tablespoons butter — softened
1/4 cup + 2 tab flour
2 eggs — beaten
1/4 teaspoon salt
dash ground nutmeg

Melt butter in large soup pot; add onion and saute till tender. Add
water; bring to a boil and add potatoes, celery, salt, pepper and
parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into
soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and
gradually stir in sour cream. Heat thoroughly, but do not boil. Yield
10 servings.

Dumpling Batter: Cream butter with flour; beat in eggs. Stir in
seasonings, mixing well. Yield: about 1/2 cup.

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NOTES : This is one of my very favorite soups. This is just goooood!

Title: Whole Berry Cranberry Sauce
Categories: Condiment, Ceideburg 2
Yield: 1 servings

12 oz Fresh or frozen cranberries
1 c Sugar
1 1/4 c Water
Juice and grated rind of 1
-orange

Wash cranberries and pat dry. In a 2-quart saucepan combine sugar,
water, orange rind and juice. Cook, stirring over medium heat, until
sugar dissolves. Add cranberries to sugar syrup, bring to a boil,
and cook until cranberry skins start to break or pop, about 1 minute.

Remove cranberries from the heat and pour into a 3-cup bowl or
storage jars with lids, to cool. Sauce can be stored, covered, in
the refrigerator for up to 10 days, or placed in airtight jars in the
freezer for up to 3 months. (Leave 1/2-inch space between sauce and
jar lid.)

Posted by Stephen Ceideberg; December 13 1991.

MMMMM

CHICKEN AND CHILI SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Margarine — * see note
1 md Onion — finely chopped
1 lg Garlic clove — minced
1 lg Celery stalk — diced
4 1/2 c Chicken stock — defatted
3/4 c Skinless boneless chicken br
1 cn Green chiles — ** see note
1 1/2 c Cauliflower flowerets — chopp
1 c Kidney beans, canned — draine
2 tb Cornstarch
1 c Cheddar cheese, lowfat — grat
1/4 c Cold water

Recipe by: Skinny Soups In a medium sized saucepan
melt margarine over medium heat. Add onion, gar Add
remaining broth, cooked chicken, chilies, cauliflower,
and kidney beans Meanwhile, in a small bowl or cup,
combine cornstarch and water. Add mixtu In 2 or 3
batches, add cheese to soup, stirring well after each
batch. Sti Keeps in refrigerator 1-2 days.

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CHUTNEY CHEESE SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit

Combine first five ingredients and blend well. Stir
in chutney. Turn into serving dish. Top with chives
if for appetizer and serve with crackers. If served as
adessert, serve with fresh fruit to dip into mixture.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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