Title: SHRIMP-AND-LEEK PIZZA
Categories: Seafood, Appetizers, Main dish, Kump
Yield: 2 servings

3 tb Olive oil – oregano, basil, etc.)
1 c Chopped leeks Dough for:
– (white and green parts) 2 :9-in pizzas
Salt freshly ground pepper 2 Ripe plum tomatoes
4 oz Goat cheese Thinly sliced and seeded
1 Garlic clove; minced 1/4 lb Fresh med-sized shrimp
1 1/2 tb Assorted minced fresh herbs – peeled and deveined
-(parsley, chives, thyme,

PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over
high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese,
garlic and 1 tablespoon of the herbs together with a fork. Brush the
rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks
over the dough. Sprinkle with the goat cheese and top with a layer of
tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and
continue baking the final 7-to-8 minutes. To serve: dribble with remaining
olive oil.

Makes 2 9-Inch Pizzas

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Title: Turtle Soup from Beans (NO TURTLE MEAT!) – Oz
Categories: Soups, Oz
Yield: 1 servings

375 g Black bean packet
2 l Water
lg Pinch parsley
lg Pinch thyme
lg Pinch summer savory
1 t Butter,cold
Salt pepper to taste
4 ea Hard boiled egg yolks,chopped
1 ea Lemon,sliced
1/2 ea Glass of wine*
Few meatballs of forcemeat*

Soak the black beans in water overnight.
Boil them in 2 liters of water until they are soft.
Puree the beans in a blender or push through a sieve, reserving
liquid. Return the puree to the soup pot along with the liquid.
Put the parsley,thyme,and summur savory into a small piece of
muslin,tie and put into the pot.
Add butter and season with salt and pepper.
Simmer for at least 30 minutes.
Just before serving,add the egg yolks,lemon slices,wine, and
meatballs.

Original authors note:
“This soup is so near the flavor of real turtle soup that few people
are able to tell the difference!”

* Wine not specified. My guess is a dry white unless you like sweet
turtles.
* Forcemeat is sausage meat, ground, not overly spicey. I also
presume that the meatballs are cooked somewhere along the
way but it doesn’t mention it in the recipe.

Bush Cooking by Max Bryant
Published by the Kangaroo Press
ISBN 0 86417 230 3

MMMMM

Title: RED APPLE SALAD
Categories: Salads
Yield: 4 servings

4 Firm tart apples
1 1/2 c Sugar
1/4 ts Salt
1/2 c Red cinamon candy
3 c Water
1/2 c Cottage cheese
1/4 c Chopped green pepper

Pare and core apples. Add sugar, salt, and candy to
the water. Put over heat and stir until dissolved.
Cook apples slowly in this sirup in covered pan until
just tender, turning occasionally to color evenly.
Drain and chill. Mix cheese with green pepper and
stuff the apples. Serve on watercress or other dark
greens.

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BANANA CREAM CHEESE FROSTING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — at room temperature
=7F
12 ounces cream cheese — at room temperature
=09
1/4 cup sour cream
1 large banana — mashed
1 teaspoon vanilla
1 Dash freshly grated nutmeg
1 package Confectioners’ sugar — (16 ounce)

Beat the butter, cream cheese, and sour cream together in a large bowl until
light. Add the
banana, vanilla, nutmeg, and sugar, mixing well until fluffy. Spread over
cooled cake if using as
a frosting. Keep refrigerated until serving time.
Yield: 2 1/2 cups

– – – – – – – – – – – – – – – – – –

NOTES : NATHALIE DUPREE COOKS #ND7111

Strawberry and Cream Blintzes

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 14 Preparation Time :0:00
Categories : Dairy Is Oh So Fine!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
2/3 cup cake meal
1/2 teaspoon salt
1 1/2 cups water
3 large eggs

FILLING:
1 pound cottage cheese, dry curd
1 large egg
1/2 teaspoon salt
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup sliced strawberries

STRAWBERRY SAUCE:
1 cup sour cream
1 cup sliced strawberries
2 tablespoons sugar

SAUCE: FILLING:
Combine all ingredients. Chill. Combine all ingredients and set
aside.
BATTER:
Combine eggs, salt and water. Add gradually to cake meal, beating
constantly and thoroughly to avoid lumps. Pour about 3 tbsp batter onto
a
hot, lightly greased frying pan and rotate so batter forms a 6-inch
circle.
Fry over moderate heat til edges pull away from the pan. Turn out onto a
clean cloth, cooked side up. Repeat til all the batter is used. Place a
spoonful of filling in the center of each leaf. Fold in edges and roll.
Fry in a small amount of oil or butter til browned on all sides.
Serve with chilled STRAWBERRY SAUCE.

– – – – – – – – – – – – – – – – – –

NOTES : *This dish can easily be made low fat by using reduced fat dairy
products.

Title: DICED WINTER MELON SOUP B1
Categories: Chinese, Fruits, Soups
Yield: 4 servings

5 c Soup stock or chicken broth
1/2 lb Winter melon; diced
1/4 c Chicken, diced
4 Water chestnuts; diced
Salt
MSG

Place stock or broth in a pot. Cover bring to a
boil. Add winter melon, chicken water chestnuts.
Simmer 10 minutes. Season to taste with salt and MSG.

Temperature (s): HOT Effort: EASY Time: 00:15 Source:
KAN’S Comments: GRAND ST., SAN FRANCISCO Comments:
WINE: WAN FU WHITE WINE

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Title: RASPBERRY BORSCHT
Categories: Soups, Vegetarian
Yield: 8 Servings

2 lb Beets; or more
Water
1 pn Salt
1 pt Raspberries
1/4 c Red onion; minced
1/2 c Lemon juice, fresh
3 tb Balsamic vinegar
3 tb Sugar
Lemon juice; to taste
Sugar; to taste

Cut the tops off the beets, scrub them thoroughly, and put them
in a saucepan with enough water to cover them by an inch and a
little pinch of salt. Simmer the beets, covered, for 30 minutes if
they’re small, closer to 45 if large. They must be tender.

Drain the beets, reserving the cooking liquid, and allow them to cool.
When you can handle them, peel them and cut them into quarters or
eighths.

Combine the beets, raspberries, red onion, and 2 cups of the reserved
cooking liquid, and puree it all in batches in a blender. Strain the
puree through a sieve to remove the raspberry seeds. Stir in 1/2 cup
of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.
Stir until the sugar is dissolved, and taste. Add more lemon juice
and more sugar only if needed, until the right sweet-sour balance is
achieved. You might need a teensy pinch of salt, but be careful.

Chill the soup in the refrigerator, and when it is completely cold,
taste it again. Correct the seasoning if necessary. Serve in chilled
bowls, with a spoonful of sour cream in the center of each one.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Green Rice Casserole

Recipe By : Southern Living, 7/95
Serving Size : 4 Preparation Time :0:40
Categories : Vegetables Cheese
Rice Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Monterey Jack or Swiss cheese — shredded, divided
1/2 cup Ricotta cheese
1/2 cup mayo or salad dressing
1/4 teaspoon garlic salt
1 dash pepper
1 1/2 cups rice — cooked
1 10 oz pkg frozen chopped spinach — thawed and drained
2 tablespoons green onion — sliced

Combine 5/8 C cheese and next four ingredients in a large bowl; stir in rice,
spinach and green onions.

Spoon mixture into a lightly greased 1-qt casserole dish. Bake, uncovered,
at 375F for 20 min. Sprinkle casserole with remaining 1/8 c cheese and bake
additional 5 min.

– – – – – – – – – – – – – – – – – –

DHANYA CHATNI (FRESH CORIANDER CHUTNEY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lemon juice
1/4 c Water
1/4 lb Coriander stems leaves
-washed, coarsely chopped
1/4 c Coconut — finely chopped
1/4 c Onion — finely chopped
2 tb Ginger root — finely chopped
2 ts Chile, red, hot — chopped
1 t Sugar, granulated
1 t Salt
1/4 ts Pepper, black

Combine lemon juice, water and 1/2 cup coriander in
blender; blend at high for 30 seconds until pureed.
Scrape sides, add 1/2 cup coriander. Repeat until all
the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and
pepper. Blend again. When perfectly smooth, taste and
add more sugar or salt if desired.
Serve immediately or keep tightly covered in
refrigerator up to 1 week.

From “The Cooking of India” posted by DonW1948@aol.com

– – – – – – – – – – – – – – – – – –

Title: PINA COLADA BREAD PUDDING
Categories: Crockpot, Breads, Desserts, Alcohol
Yield: 8 servings

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk, canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 ts Lemon peel, grated

Slice bananas crosswise. In blender or food processor fitted
with metal blade, combine half of drink mix, pineapple juice,
milk, cream of coconut, and banana slices. Process until
pureed; pour puree into 6-cup bowl. Puree remaining half of
liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp
grated lemon peel and spread 1 c raisin mixture over bread in
slow-cooker. Top with remaining bread cubes; then with remaining
lemon peel and raisin-pineapple mixture. Pour pureed ingredients
into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with
mint. If you prefer to serve this dessert cold, spoon into
serving dish, cover and refrigerate; then eat later.

Source: _Crockery Favorites_
Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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