Big Mouth Stew

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 can cream of mushroom soup
10 ounces frozen mixed vegetables
1 pound Kielbasa sausage or turkey Kielbasa
Milk
White rice

In a small saucepan, simmer the mixed vegetables until done. While they are co
oking, melt 2 tablespoons of butter in a deep fry pan. Slice the Kielbasa and t
hen quarter each of the slices so there are four bite size pieces. Brown the Ki
elbasa in the butter. Then add the can of cream of mushroom soup to the meat a
nd butter. then add the milk and blend it all together making a cream sauce.
Add the vegetables, blend it all together and serve over rice. Use milk to the
consistency you like.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Spritzer
Categories: Fruit, Beverage, Alcohol
Yield: 4 servings

MMMMM————————LIZ VXRF36B—————————–
2 c Pureed peaches = 1 cup
Crushed ice
1 Bottle white wine; = 750 ml
12 oz Lemon lime soda

Divide peach puree among 4 tall glasses. Fill glass
with crushed. Add wine and soda. Serve immediately.
Yields 4 servings; each setving:
200 calories.

The Tampa Tribune, 07/15/93

MMMMM

Title: PEANUT BUTTER BUCKEYES
Categories: Candies, Desserts
Yield: 1 servings

1 c BUTTER
1 pk 16oz powdered sugar
1 12oz crunchy peanut butter
1 Block (4oz) paraffin
1 pk 12oz semi-sweet chocolate ch

Combine butter, sugar and peanut butter in a medium bowl;blend till
smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate
chips into top of a double boiler and melt over hot (not Boiling)
water. Coat balls by dropping one at a time. Place on waxed paper to
cool makes 5 dozen

MMMMM

Title: Hearty German Sour Cream Soup
Categories: Soups/stews, German, Beef
Yield: 6 servings

1/2 lb Bacon, diced 1/4 c Rice
3/4 c Cabbage, chopped 2 c White sauce
1/2 c Onion, chopped 1/2 c Vinegar
1/2 c Celery, chopped 1 Clove garlic, minced
1/2 c Carrots, chopped 1 ts Caraway seed
3/4 c Potato, chopped 1 ts Salt
3/4 c Zucchini, sliced 2 ts Worcestershire sauce
4 c Tomatoes, peeled 1/4 ts Thyme
4 c Beef broth 1 c Sour cream or plain yogurt
1/4 c Barley

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.

—–

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tbsp cooking oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Makes 4 servers.

In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth. Add salt, pepper and bay
leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil
until tender. Add mushrooms; cook and stir until tender. Add to
broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15
minutes, sitrring occasionally. Add cream; heat through. Discard bay
leaves.

Source: Tast of Home, Oct./Nov. 1996

CHUNKY GAZPACHO

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

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

46 oz Can tomato juice
1 Clove garlic, pressed
1 tb Sugar, heaping
1 ts Salt
1 ts Seasoned salt
1/4 c Olive oil
3 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/2 ts Liquid hot sauce
1 Cucumber, peeled and dic
1 Green pepper, diced
2 Carrots, diced
3 Celery stalks, diced
3 To 4 green onions, diced
3 Tomatoes, diced

In a large mixing bowl, mix tomato juice, garlic,
sugar, salt, seasoned salt,
olive oil, lemon juice, worcestershire sauce, and hot
sauce. Mix until oil and seasonings are dissolved.
Pour into a large refrigerator pitcher. Stir
chunky vegetables into juice mixture and add diced
fresh tomatoes. Chill overnight or 4 hours. Serve
cold with seasoned croutons on top. From: “Celebrate
San Antonio – A Cookbook” by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin
Brewer, Cooking Echo, 8/92

– – – – – – – – – – – – – – – – – –

Frangos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar
3/4 cup butter
3 eggs
12 ounces milk chocolate chips
12 ounces semisweet chocolate chips
2 teaspoons vanilla
3 teaspoons peppermint extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and
eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well.
Pour into small fluted candy papers. Let cool. Will freeze well. (Can
also pour into buttered 8″ x 8″ cake pan and cut into squares.)

– – – – – – – – – – – – – – – – – –

Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian Main dish Ethnic Spicy
Servings: 6

2 1/4 T coriander seeds 2 1/4 t whole cumin
1 1/2 t whole black mustard seeds 1 1/2 ea One inch stick cinnamon
6 ea Hole cloves 3/8 t whole black peppercorns
3/8 t ground nutmeg 1 1/2 ea Whole dried hot red chili
3 c grated fresh coconut 1 1/2 ea One in cube ginger
chopped
9 ea Cloves garlic 3/4 ea Fresh hod green chili
2 1/4 c water 6 T vegetable oil
3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned
2 1/4 t salt

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly ‘dry-roast’ the spices, stirring them
frequently until they emit a very pleasant ‘roasted’ aroma. Empty the
spices into a clean coffee grinder or spice grinder and grind until
fine. Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the
other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick
up brown spots. Now pour in the garlic-ginger mixture and stir once.
Turn heat to medium. Put in the chicken pieces, salt, as well as the
spice coconut mixture in the bowl. Stir and fry the chicken for 3-4
minutes or until it loses its pinkness and turn heat to low, and cook
for 25 to 30 minutes or until chicken is tender. Stir a few times
during this cooking period, making sure that you turn over each piece of
chicken so that it gets evenly colored.

—————————————————————————–

Spicy Garbanzo Bean Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Stews Chilis

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup garbanzo beans
3 quarts water
1 onion — coarsely chopped
2 potatoes — scrubbed and diced
28 ounces canned whole tomatoes — chopped; w/liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice — optional
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off
the heat and let rest for 1 hour. Add the onion, bring to a boil again,
cover and cook over medium heat for 3 hours. Add the remaining ingredients
except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon
juice and cilantro just before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.
_____

TAFFY APPLE PIZZA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg 20 oz refrigerated sugar
Cookie dough
3 tbsp Flour
1 pkg 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 tsp Vanilla
2 med Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts

ppreheat oven to 375 degrees. remove 1/2 cupof cookie dough and reserve for
anot
her use. add flour to remaining dough and knead with hands to combine. press
dou
gh into 14 inch circle on 15 inch baking stone.
bake for 15-20 min. or until cookie is lightly browned. let cool for 10 min.
the
n loosen from stone.
cool completly. blend cream cheese, peanut butter, brown sugar,and vanilla
toget
her until smooth. spread on cooled cookie. peel, core and slice apples. dip
appl
e slices in lemon-lime soda to prevent browning.
arrange apple slices on cream cheese mixture. sprinkle lightly with cinnamon.
he
at caramel topping slightly and drizzle over apples. sprinkle chopped nuts over
pizza. cut and serve.
Recipe from Pampered Chef personal note: Excelent! just like taffy apples.

– – – – – – – – – – – – – – – – – –