Title: SLOVAK CHRISTMAS SOUP
Categories: Ethnic, Soups
Yield: 6 servings

1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2
qts. of water for 1/2 hour, then add sauerkraut and
cook for another 15 minutes. Melt in saucepan 2
tablespoons shortening, add flour, brown lightly and
stir constantly while you pour in your milk and cook
until smooth. Add to the mushrooms and sauerkraut. Fry
onion in the tablespoon of butter, when lightly brown
pour into soup. Cook altogether for a minute and salt
to taste. Sprinkle paprika over all. Makes 6 servings.

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Our Best BLT Chicken and Pasta Salad

Recipe By : Woman’s Day Magazine/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Chicken
Pasta Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup mayonnaise or salad dressing
1/3 cup water
1 tablespoon bottled barbecue or chili sauce
1 1/2 teaspoons freeze-dried chives, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound skinless boneless chicken breast halves
2 to 3 cups pasta twists (rotini)
6 slices bacon
2 to 3 cups Boston, Romain, iceberg lettuce, torn — in bite-size
pieces
1 large tomato, seeded — coarsely chopped

Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder
and pepper in a large salad bowl until blended. Put chicken breast halves in
6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to
Low and simmer for 8-10 minutes. until chicken is no longer pin in center.
Remove with tongs or a slotted spoon to cutting board to cool . Add enough
water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a
boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel.
Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat.
Cut chicken into bite-size pieces. Add to salad bowl along with bacon,
lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.

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NOTES : Excellent Potluck Dish. Can use colored rotini (natural, orange and
green)

Torta Caprese

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar — divided
8 large eggs — separated
1 1/3 cup walnut pieces — about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners’ sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.

In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.

In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners’ sugar and slide onto a
platter.

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Title: Creamy Cranberry Sherbet
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 c Water 2 tb Unflavored gelatin (2 pkg)
2 c Cranberry juice cocktail 1 c Skim evaporated milk *
1 c Fresh cranberries, cleaned 2 Env. aspartame sweetener

* or add about 1/3 cup skim milk powder to half a cup of milk, stir
and fill the cup up to 1 cup mark.

Combine water, 1 cup of the cranberry juice cocktail, cranberries and
gelatin in a small saucepan. Stir to mix slightly. Allow to rest
for 5 minutes or until gelatin softens.

Cook and stir over medium heat until cranberries have completely
“popped.” Remove from heat. Stir in remaining cranberry juice
cocktail and evaporated milk. Add sweetener and stir thoroughly.

Pour into metal tray, pan or bowl. Place in freezer until mixture
forms crystals around the edge of the pan. Beat until creamy. Return
to pan and freeze; stir occasionally. Makes 8 servings.

(Note from ER: Plastic 3/4 cup size yogurt containers are good for
dividing frozen desserts in equal portions.)

1 serving: 1 fruit exchange, 42 calories

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

Orange Liqueur Marinated Strawberries

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints strawberries — washed and
— quartered
3 tablespoons confectioners’ sugar
3 tablespoons orange liqueur
1 large orange — juice and zest
— reserved
1 lemon — juice and zest
— reserved
1 vanilla bean
1/2 pint whipping cream
1 pint premium vanilla ice cream

Toss the strawberries with the confectioners’ sugar, liqueur, juices, and
zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean
open with a knife and scrape out the seeds. Add the seeds to the whipping
cream in an ice cold bowl and whip the cream to soft peaks just prior to
serving. Serve one scoop of ice cream in a martini glass, spoon some marinated
strawberries over the ice cream and serve with a dollop of whipped cream on
top.

Yield: 4 to 6 servings

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Title: Sazon Preparado (Prepared Seasoning)
Categories: Herbs/spice, Dom repub, Caribbean, Upload
Yield: 6 cups

3 md Onions; chopped
1 ea Pepper, bell, green; seeded,
-chopped
1 ea Pepper, bell, red; seeded,
-chopped
4 lg Garlic cloves; peeled,
-chopped
1 tb Oregano
1 c Scallions; chopped, both
-green and white
1/2 c Parsley; coarsely chopped
1/2 c Coriander; chopped
1 ts Tabasco sauce
1 tb Paprika, sweet
1 c Tomato paste
1 c Oil, olive
1/2 c Vinegar, white
Salt; to taste

Combine all ingredients and blend, bit by bit, to a puree in blender.
Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and
bottle.
Used to flavor stews, beans, rice and vegetables. Easy to make and useful
to have on hand.
MM and upload by DonW1948@aol.com / CBCC

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RAISIN-SAUSAGE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Toasted bread cubes
1 c Raisins
1 lb Pork sausage
2 c Chopped celery
1 c Chopped onion
1/4 c Brown sugar, packed
1 t Grated lemon peel
2 ts Salt

Combine bread and raisins in large bowl. Brown sausage
in skillet, stirring to keep crumbly. Pour off most of
fat. Add celery and onion and cook until tender. Add
brown sugar, lemon peel and salt. Pour over bread
mixture and mix lightly. Makes enough for a 12-pound
turkey

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HITACHI 100% WHEAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Water……………..1-1/2 cups 100% stoned ground whole wheat
flour………..3 cups Wheat gluten……….3/8 cup
Honey……………..3 tablespoons Salt………………2 teaspoons
(heaping) Dry yeast 4 teaspoons

METHOD: 1. Premix in a bowl, whole wheat flour, gluten and salt.
Make sure it is room temperature.
2. Pour lukewarm water (110 deg.F) into bread pan.
3. Sprinkle yeast into water in bread pan.
4. Add honey (spreading around) into bread pan.
5. Add the premixed ingredients into bread pan.
6. Turn the flours in each corner one time with a large spoon.
7. Put bread pan immediately into Home Bakery.
8. Select BREAD menu 9. Use either LIGHT or MEDIUM color.
10. Press START button.

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Title: Kiffles
Categories: Cookies
Yield: 5 servings

2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.

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