TWO POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken stock or broth
1 tb Olive oil
4 c Leeks, white part only,
-carefully washed and
-chopped
1 t Garlic, minced
1/2 ts Ground red pepper
2 c White potatos, cut into 1/2
-inch cubes
1 c Sweet potatos, cut into 1/2
-inch cubes
1 t Curry powder
1/2 ts Garlic powder
1 pn Turmeric, to taste
Sprig mint
1 tb Lemon juice

finely chopped red, green, and yellow peppers for
garnish

Heat olive oil in a heavy-bottomed saucepan or dutch
oven over medium heat. Add the leeks, garlic, and red
pepper and saute until the leeks are translucent,
about 3 to 5 minutes. Add the chicken stock and bring
to a boil. Add white and sweet potatos, and return to
a boil. Reduce the heat and simmer gently until the
potatos are tender, about 20 to 25 minutes.

Cool slightly. Puree in a blender or food processor
until smooth and return to the pot. Bring the puree
to a simmer, then reduce the heat. Stir in the curry
powder, garlic powder, turmeric, lemon juice, and
mint. Simmer for another 3 to 5 minutes until the
flavors have mingled. Serve hot with a sprinkle of
chopped peppers.

Serves 6.

Posted by Alison Meyer. Courtesy of Fred Peters.

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Title: Vegetable Gumbo
Categories: Diabetic, Vegetarian, Vegetables
Yield: 6 servings

1 Onion; chopped
1/2 Green pepper; diced
2 Ribs Celery; diced
1 Clove garlic; minced
1 lb Okra; sliced, fresh, frozen
1 lb Tomatoes; fresh, or canned
2 c Corn; fresh, frozen, canned
1 ts Vegetable Bouillon granules;
1/2 c White Grape Juice;
1/2 c Water;
1/4 ts Tabasco sauce;
1/4 ts Paprika;
2 tb Fresh parsley; chopped
1 tb Basil or Rosemary; minced
Vegetable coating spray

Method: In a large heavy stew pot, place bouillon and 1/2 C white grape
juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep
from sticking to bottom. Cover and simmer gently until corn and okra are
done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the
remaining corn off the cob. Four ears will make about two cups. If you use
dried herbs, rub them with the palms of your hands before adding to the
pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and
107 calories. Update old family favorite – Alice in Houston

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CHEESY SAUSAGE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild pork sausage
1 md Onion, finely chopped
1 cn 11 oz. Cheddar soup
1/2 c Water
3 c Self rising flour

Crumble sausage into a large skillet; add onion and cook over low heat
until sausage browns. Drain well on paper towel. Combine all ingredients,
stirring until dry ingredients are moistened well. Drop batter by
spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425
degrees for 15 minutes or until lightly browned. Randy Rigg

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Title: Peanut Butter Balls or Eggs
Categories: Candies
Yield: 6 servings

1 lb Margarine
2 c Peanut butter
3 lb Confectioners’ sugar
3 ts Vanilla
6 oz Package semi-sweet chocolate
-chips
1/4 lb Paraffin wax

Cream margarine and peanut butter together. Add sugar and vanilla.
Mix together and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about 10 minutes.

Put toothpick into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon to dip them.

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CASSIS JELLY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
3 c Fresh currant juice, or
-fresh cranberry-apple
Juice, or fine quality
-commercially canned
Unprocessed juice, strained
1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 – 1/2 pint jars Notes: A perfect garnish for poultry and
game. A gourmet replacement in all desserts, sauces, or glazes calling for
currant jelly.

DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
pectin and, stirring constantly, cook until mixture comes to a full,
rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
water bath method, or can be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

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Title: New Year’s Sherried Figs
Categories: Fruits, Holiday
Yield: 1 recipe

Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry. Let
them stand for 24 hours or longer. Drain and roll lightly in
confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried
Figs are guaranteed to disappear like the Old Year at midnight!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Tomato Basil Cheese Spread
Categories: Appetizers, Dips
Yield: 1 cups

1/4 c Milk
8 oz Fontina cheese, rind removed
1 pk 3 oz. pkg. cream cheese,
Softened
1/8 t Garlic powder
2 T Finely chopped sun-dried
Tomatoes in oil, drained
1 T Chopped fresh basil

Directions;

In food processor bowl with metal blade, combine milk, cheeses and
garlic powder. Process until smooth. By hand, stir in tomatoes and
basil. Spoon into serving bowl. Serve with crackers. Store in
refrigerator

Source Holiday cookbook by Pillsbury
submitted by marina

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Pasta with artichoke sauce

Recipe By : JACQUELINE MALLORCA
Serving Size : 4 Preparation Time :0:30
Categories : Chronicle Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
1 clove garlic — minced
2 Tabls. olive oil
1 pkg artichoke hearts — cooked and drained (
2 T. white wine
1/4 c. parsley — chopped
3 T. black olives (oil-cured) — chopped
1/2 teas. lemon zest
salt and pepper — to taste
parmesan cheese
cooked fettucine

Saute chopped onion and garlic in olive oil until soft and golden; add
cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add
chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with
hot pasta and top with grated Parmesan.

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NOTES : I adapted this by adding the wine and using both olives a lemon
zest… the original only called for one or the other.
4/26/95 San Francisco Chronicle

Title: BEAVER TAIL ALA DENNY
Categories: Meats
Yield: 4 servings

4 Beaver tails
1 Onion
1 tb Butter
2 tb Prepared mustard
1 c Sherry
1 ds Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler
rack until scaly skin blisters. Let cool in freezer
compartment. Remove cold blistered skin and discard.
Put white meat aside. In shallow roasting pan, saute
onion in butter until clear, stir in mustard to coat
onions, then stir in sherry, tabasco sauce and half of
barbecue sauce, making sure bottom of pan is covered.
Spread out beaver tails in pan, cover with remaining
barbecue sauce, sprinkle with cheese, and bake in
450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of
remaining sauce.

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Title: Hot Buttered Cider
Categories: Alcohol, Hot beverag, Apples
Yield: 10 servings

7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4″ stick cinnamon
1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum
Butter or margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large
saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon
peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice
bag to cider mixture. Bring cider mixture to boiling. Reduce heat and
simmer, covered, for 15 minutes. Remove and discard spice bag. Stir
in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or
margarine on each. Top each serving with one or two thin apple
slices. Makes about 10 (6-oz) servings.

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