COLD CHICKEN, CELERY AND WALNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken legs
2 Onions, peeled
1 Carrot, peeled
6 Black peppercorns
1 1/2 l Water ( 2 1/2 pints)
2 Heads celery, washed
3 tb Olive oil
5 Cloves garlic, peeled
200 g Shelled walnuts (7 oz)
2 tb Yoghurt
Sea salt
Black pepper, freshly ground

Remove ALL skin and fat from the chicken legs, place
them in a saucepan with one of the onions, the carrot,
the peppercorns and a large pinch of sea salt, cover
with the water, bring to the boil and simmer for 40-45
minutes.

Halfway through this time, chop up the remaining onion
and the celery and put them to soften in the olive oil
in a heavy, covered pan. When they are soft and the
chicken is cooked through, strain nearly all the stock
from round the chicken over the onion and celery and
continue simmering for another 15-20 minutes.

Strip the chicken meat from the bones and cover it
with one spoonful or so of stock to keep it moist.
Discard the bones and the carrot and the whole onion
from the stock.

In a large mortar crush the garlic with a little sea
salt. Pound the walnuts into this until they are quite
fine (*). Then pound in the chicken meat, which should
be quite soft. Bind this mixture with the yoghurt,
season it with pepper, liquidize the celery soup and
stir the chicken and nut mixture in.

Chill before eating (**).

(*) You can crush the walnuts in an electric blender
first; but do not add the garlic, as the blender would
have a brutalizing effect on its taste.

(**) This soup is best eaten cold, but is also good
warm !

From: B. Allen, The soup book, M Papermac, ISBN
0-333-58224-1

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Title: Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)
Categories: Cookies
Yield: 42 servings

3/4 c Margarine; softened
3/4 c Light brown sugar
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
3/4 c All-purpose flour
1 1/4 c Quick-cooking oats
1/2 c Chopped nuts (optional);
-finely chopped
1/2 c Raisins, seedless (o
-ptional) — moist

Recipe by: Woman’s Day (19xx)
Preparation Time: 0:12
Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts
and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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Title: LYCHEE SHERBET
Categories: Beverages, Desserts
Yield: 6 servings

24 Lychees
1 pk Gelatin, unflavored
1/4 c Water, cold
1/3 c Milk
1/2 c Sugar
1/3 c Milk
1 c Half and half
1 ts Lemon juice

Peel and seed lychees. Squeeze lychees through 2
thicknesses of cheesecloth to obtain 1 cup juice.
Sprinkle gelatin over cold water and let stand 5
minutes. Scald milk, add soaked gelatin, and stir
until thoroughly dissolved. Add sugar, mixing well.
Cool. Add milk and half and half. Stir in lychee
and lemon juice. Freeze in ice cream freezer.

Source: _Heart of the Palms: Favorite recipes of the
Palm Beaches_ Posted on GEnie by S.ZENSEN [Pattye],
Jun 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: FUDGY BROWNIES
Categories: Digest, Nov.
Yield: 1 servings

1/2 c Unsweetened cocoa powder
3/4 c Unbleached flour
1 1/2 c Sugar
2 Egg whites (egg replacer for
2 eggs)
1/2 c Applesauce
1 t Baking powder
1/2 t Salt
1 t Vanilla
1 T Kahula
1 T Peanut butter
x Walnuts [opt]

Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking
powder salt. (measure ingredients before sifting)

Combine peanut butter with kahlua warmed in the microwave. It will be kind
of gluey.

In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and
won’t mix entirely.

Wisk in egg [replacer] , applesauce vanilla. Combineflour mixture w/
egg
mixture. (Add nuts, if using them) Bake 35-40 minutes @350!

NOTES:I had success with EnerG egg replacer. Also, this time I replaced 1/4
cup of the flour with the same amount of the King Arthur White Wheat.
(Didn’t want them to be too heavy)

1 Gram of Fat per Brownie
One poster reports that he/she eliminated the Kahlua and the recipe came
out okay.

Posted 21 Sep 1994 Lorraine.Brooks@Syntex.Com (Lorraine Brooks) to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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PEAR HARLEQUIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Jams
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Pears (underripe)
1 cn Pineapple (small can crushd)
1 Orange (juice grated rind)
4 oz Maraschino cherries
3 c Sugar (per 4 cup fruit mix)

Wipe, stem, peal and core pears. Cut in small pieces. Mix pears,
pineapple and orange (juice and rind) together. Measure. For each 4 cups
fruit mix, add 3 cups sugar. Cover and let stand overnight. Simmer until
thick (about 2 hours). Add cherries (cutting them in half). Stir well.
Process for 10 minutes in boiling water bath. Makes eight 6 oz. jars.

NOTE: This is good used as a topping on pound cake.

SOURCE: Ruby Branning Shared by Nancy Coleman

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MARSHY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 c Sugar + 2 tsp sugar for top
2 Eggs
2 c Flour (unsifted)
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 t Vanilla
2 1/2 c Blueberries

On low speed, cream butter and 1 c sugar until fluffy.
Add eggs, one at a time, and mix until blended. Sift
dry ingredients and add alternately with milk and
vanilla. Mash 1/2 c blueberries and stir by hand.
Grease muffin tins well with butter and grease top
surface of pans as well. Pile mix high in each muffin
cup. Sprinkle sugar over tops. Bake in 375 degree oven
for 30 minutes. Cool in pan at least 30 minutes.

From: Ellen Cleary

Date:

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Title: Cut-Out Cookies
Categories: Cookies, Holiday
Yield: 48 cookies

1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder

Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Cowboy Steak ‘N Veggie Soup

Recipe By : Pillsbury $10,000 Winner 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sirloin steak — 1 inch thick
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic — crushed
1 tbsp oil
2 cans ready to serve beef broth — (14 1/2 oz each)
16 oz Thick Chunky Salsa — or Picante
1 lb Green Giant American Mixtures — (frozen)
1 can Great Northern beans — drained, rinsed
1 c fresh spinach — torn
Fresh basil, cilantro, or parsley — for garnish

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch
pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and
oil; toss to coat.
Heat Dutch oven or large saucepan over meduim-high heat until hot.
Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in
broth, salsa and vegetables. Bring to a boil over medium-high heat.
Reduce heat to low; simmer 10 minutes.
Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir
in spinach. Garnish each serving of soup with fresh basil, parsley or
cilantro.x

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Italian Barley Soup

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Grains Low-Fat
Soups Italian
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1"x1/2″
pepper salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano

Bring stock and water to boil. Add barley and reduce heat.
Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs.
covered. Stir often to prevent barley from sticking to the pot..
Add herbs, tomatoes, and paste. Continue simmering for an
hour, covered. Add a handful of grated cheese before serving.
Serves 8

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Title: OVERNIGHT CINNAMON COFFEECAKE
Categories: Brunch, Cakes, Easy, Bundt
Yield: 8 servings

1 x -Dorothy Cross TMPJ72B
1 pk Frozen dinner rolls
1 pk (3-1/2 oz) instant
1 x -butterscotch pudding
1 c Brown sugar; firmly packed
2 tb Cinnamon
1/2 c Butter; (1 stick), melted
1/2 c Pecans

Layer in a greased bundt cake pan in the follow order:
frozen rolls, powdered pudding, brown sugar, cinnamon,
melted butter, and pecan. Cover the pan with foil
topped with clean towel and allow to sit overnight.
Bake in a 350 degree oven for 30 minutes. Serves 8 to
10. Source: Country Inn and Bed and Breakfast Cookbook
(Served at The Hoosier Hospitality B B in Bloomington,
IN) Reformatted for MealMaster by: CYGNUS, HCPM52C

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