LEEK AND POTATO SOUP (MARGUERITE PATTEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper
—–TOPPING—–
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the
vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a
little seasoning. Cover the pan and cook steadily for
25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe
leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little
milk, add to the soup above and simmer for a few
minutes. If using a small amount of left-over soup
adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender
stalks from a small bunch of watercress. Sieve or
liquidise and top with freshly chopped watercress
leaves.

Cold Leek and Potato Soup Add a little milk or single
cream to the cold sieved or liquidised soup plus a
small quantity of white wine. Chill well.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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WONDER BREAD–GOLDEN EGG BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Yeast
3 c Bread flour
1 1/2 ts Salt
4 tb Sugar
2 Eggs
6 tb Vegetable oil
3/4 c Water

Load according to your machine’s directions. Bake on light.

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PICE BACH (WELSH CAKES) WELSH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Plain flour
1 t Baking powder
1 t Mixed spice
4 oz Margarine
4 oz Lard
6 oz Caster sugar
4 oz Currants
2 Eggs
Milk

SIft the flour, baking powder, and mixed spice; rub
in the margerine and lard; add the sugar, currants
and beaten egg. Mix in Milk to make a stiff dough and
roll out 1/4″ thick. Cut into 2″ rounds and bake on a
hot griddle until golden brown, after about 4 minutes
on each side. British Cookery (BTA/BFPC)

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CHILE DE ARBOL SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Roma tomatoes
3/4 lb Tomatillos, husked/washed
40 ea Arbol chiles (1 cup)
1/2 ea Bunch Cilantro, leaves
-only, roughly chopped
1 md White onion, chopped
4 ea Garlic cloves, crushed
2 c Water
1 t Salt
1/2 ts Freshly ground black pepper

Preheat the broiler. Place the tomatoes and tomatillos
on a baking sheet.

Broil, turning occasionally, until charred all over,
10 ro 12 minutes. Transfer to a saucepan along with
the remaining ingredients.

Bring to a boil and cook until the onions are soft, 12
to 15 minutes. Transfer to a food processor or
blender. Puree and then strain.

Serve at room temperature or slightly chilled.

Arbol salsa can be stored in the refrigerator 3 to 5
days or frozen for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Title: Curried Lamb
Categories: Indian Ethnic Main dish Spicy Easy
Servings: 6

1/3 c dried onion 1/4 c warm water
3 T vegetable oil 2 T ground coriander
1 1/2 t ground cumin 1 T ground cardamom
1 t ground ginger 1 t turmeric
1/2 t garlic powder 1/4 t pepper
1/8 t ground red pepper 2 lb 1″ cubes lamb stew meat
2 c beef stock 1 x salt
1/4 c plain yogurt 1 t fresh lemon juice
1 x freshly cooked rice

Soak onion in water until soft about 5 minutes. Heat oil in large
skillet over medium high heat. Add onion and saute until golden about 4
minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to
skillet. Increase heat to medium high and cook stirring frequently
until meat is evenly browned 10 to 15 minutes. Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender about 20
minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir
in yogurt and lemon juice. Serve immediately over cooked rice.

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Title: Mr. Food’s Easy Fettuccine – 9/8/95
Categories: Mr. food, Pasta
Yield: 1 servings

**heart4hom@aol.com**
1 pk Fettucine; or med. egg
-noodles
2 tb Butter
1/2 c Sour cream
1/2 c Heavy cream
1/8 ts Pepper
1/2 c Grated parmesan cheese
Chopped parsely for garnish
-(optional)

Recipe by: Source: WKBWTV Cook the noodles according to the package
directions; drian and set aside. In a large skillet, melt the butter
over low heat and add the sour cream, heavy cream, and pepper; mix
until well blended and continue cooking until heated through, about 5
minutes. Add the noodles to the cream mixture and simmer for 2
minutes, stirring occasionally. Spoon into a serving bowl and
sprinkle with Parmesan cheese; toss gently and garnish with the
parsley, if desired. Serve immediately

MMMMM

Penne In Tomato Sauce With Crabmeat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
1 md Onion — minced
3 tablespoon Minced Italian parsley
1 can (28 ounce) plum tomatoes
Chopped coarsely with
Juices reserved
1/4 cup Dry white wine
1/2 pound Lump crabmeat — picked over
And flaked
Salt and ground black
Pepper
12 ounce Penne (or rotini — med.
Shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned tomatoes;
simmer until thickened slightly, about 10 minutes. Add tomatoes and wine;
simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until
heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to soup kettle. Add sauce; toss to combine. Serve immediately.

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FRENCH APPLE DESSERT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits/nuts
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUIT BASE—–
6 c Thinly sliced pared tart
Apples
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 c Skim milk
2 tb Margerine, softened
3 Egg whites OR 1/2 cup
Cholesterol-free egg
Product
1 c Sugar
1/4 c Bisquick Reduced Fat
Baking mix
—–STREUSEL—–
1 c Bisquick Reduced Fat baking
Mix
1/2 c Chopped nuts
1/3 c Packed brown sugar
3 tb Firm margerine

1. Heat oven to 350F. Grease 13x9x2″ baking dish.
Prepare Streusel;
reserve. Spread apples in dish.
2. Beat remaining ingredients in blender on high
speed 15 seconds; with
hand beater or wire whisk beat for 1 minute or until
smooth. Pour
over applies. Sprinkle with streusel.
3. Bake about 55 minutes or until knife inserted in
center comes out
clean. Cool at least 10 minutes. 12-15 servings.

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Coal Flower

Recipe By : from the files of pb Bauman
Serving Size : 1 Preparation Time :0:00
Categories : Miscelaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
None

This is from the files of my maternal grandmother, Wilma Stahley. She was born
in a sod house on the Nebraska prairie when it was still a territory.

Place lump of coal in quart size fish bowl, pour 1/4 cup table salt over coal.
Add about 1/4 cup water, being careful not to wash salt off the coal. Add 3 d
rops each of red, yellow, blue and green food coloring on top of salt.

When salt begins to “grow” the colors blend together, making a colorful water g
arden. Add a tablespoon of water each day —carefully avoid washing away the
salt formations.

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Title: LINGUINE WITH CLAM SAUCE (SILVERMAN)
Categories: Diabetic, Main dish, Fish
Yield: 4 servings

1/4 c Finely chopped onion
2 x Shallots finely chopped
Bay leaf
(or 2) Parsley stem
Sprig fresh thyme OR
1/4 ts Dried thyme
4 x (or 5) peppercorns
1 c White wine
3 qt Steamer clams (24-30)
1 tb Olive oil
2 (or 3) garlic cloves minced
1/4 ts Dry mustard
1/2 c Chopped parsley
Dash red pepper flakes
1 lb Linguine, cooked drained

Combine onion, shallots, bay leaf, parsley stems,
thyme, peppercorns and wine. Bring to a boil. Add
scrubbed clams and steam for 4 to 5 minutes or until
clams open. Remove clams, discarding any that haven’t
opened, separate them from shells and chop coarsely.
Strain and save liquid. Heat olive oil and 1
TABLESPOON reserved clam juice in a medium-size
non-stick frying pan. Add garlic and mustard and cook
for 1 minute. Add parsley and cook 1 to 3 minutes
more. Add 1 cup reserved clam juice and simmer for 5
minutes or until sauce is reduced by half. Add chopped
clams and cook for 1 to 2 minutes. Toss clam sauce
with linguine, garnish with lemon, if desired, and
serve warm. Makes 4 servings.

FROM: HOLD the Fat, Salt Sugar by Goldie
Silverman and Jacqueline Williams copyright 1984

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