Chiorba : Greens and Beans Soup (Spieler)*

Recipe By : BBC Vegetarian: “Best of the Med,” (August 1998)*
Serving Size : 4 Preparation Time :0:50
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETABLE SOUP—
3 tablespoons extra virgin olive oil
1/4 pound leeks; white only — cut
into long thin strips — rinsed and dried
1 small onion — chopped
1/2 carrot — chopped
4 garlic cloves — chopped
1/3 pound savoy cabbage — or a mixture
seasonal cooking greens — thinly sliced
or shredded
3 tablespoons chopped fresh cilantro leaves
3 ripe tomatoes — chopped
1 teaspoon red harissa paste
6 1/3 cups vegetable broth — approximately
15 ounces canned borlotti beans — drained
or substitute pinto or a red bean
—ADDITIONS—
2/3 cup plain yogurt
1/2 lemon — for the juice
1 pinch paprika — for color
salt and black pepper — to taste

1. Heat olive oil in a large skillet and saute the leeks and onion for 3 to
4 minutes, stirring occasionally, until softened. Add carrot and garlic.
Cook for 2 minutes. Stir in the greens, coriander and tomatoes, cover and
cook for 2 minutes.

2. Stir in the red harissa paste (see variation), broth and beans. Cook over
a medium heat for 10 minutes, stirring occasionally, until the greens are
tender.

3. Combine yogurt and lemon juice. Remove the soup from the heat and stir in
the yogurt mixture. Season to taste. Serve immediately in large shallow
bowls, sprinkled with paprika. Good with warm pita bread.

[Per serving: 313 calories; 2g fiber, 34g carbs; 13g fat; 15g protein]

VARIATIONS. *Lowfat: use less or no oil to soften the onions. Switch to a
lowfat plain yogurt then reduce the lemon juice to taste. *Use parsnip,
sweet potato, or pumpkin squash instead of carrot. *TESTED with red kidney
beans and spinach, we used a Herbed Harissa instead of the red; mixed it
with the yogurt and added at table.

TIP: If you make extra soup, do not add yogurt to the reserve. Yogurt should
not be heated, only warmed by the soup.

PANTRY RECIPES: *Harissa is a chili pepper sauce with many variations: we
offer two. See the recipes: Harissa: Red Chile Paste (BBC) and Harissa with
Cilantro and Mint.

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

– – – – – – – – – – – – – – – – – –

NOTES : Marlena Spieler’s version of CHIORBA is a basic greens and beans
soup, lightly creamed with yogurt. The soup gets color and sweetness from
tomatoes and carrots and fire from a red pepper sauce called Harissa. We
tested the recipe with red kidney beans and spinach. The HARISSA
[hah-REE-sah] sauce is a must! We used an herbed version but you could use
a red chili puree. Serves 4. Time: 10 mins prep; 20 mins cooking *Recipe by
Marlena Spieler. Published in “Best of the Med,” BBC Vegetarian Good Food
Magazine, August, 1998.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3028 0 0 0 0 0 0 0 0 0 0 0 0

Title: Brown Sugar Prune Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c Butter or margarine
1 1/2 c C and H Golden Brown Sugar
— firmly packed
2 Eggs
1/2 c Cooked pitted prunes,chopped
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/4 ts Cloves
2/3 c Buttermilk
1/2 c Chopped walnuts

Cream together butter and sugar until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in prunes. Combine flour,
baking soda, salt and spices and add alternately with buttermilk to
creamed mixture. Stir in walnuts. Pour into greased and floured 9-inch
square pan. Bake in 350 degree oven 40 to 45 minutes or until cake tests
done. Cool on rack. Cut into 9 squares. Serve with a dollop of sour
cream or whipped cream. Top with brown sugar.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

SINIGANG NA MANOK (Chicken in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Filipino

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

2 1/2 to 3 lb chicken fryer,
-cut up
2 tb Cooking oil
1 Clove garlic, minced
2 md Tomatoes, sliced
1 md Onion, thinly sliced
1 1/2 ts Salt
1 tb Patis (fish sauce)
1/8 ts Pepper
5 c Water
5-6 pieces medium sampaloc
-(tamarind)(about 1/2
-package)[available as
-powdered packages]
1 md Icicle radish, cut into 1″
-pieces (or 10 red radishes,
-pared)
1/2 lb Mustasa (mustard greens)
-[or water cress, spinach,
-cabbage]
3 Green onions

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.

2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or until chicken is tender.

3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from
heat. Correct seasoning. Serve hot.

Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Title: Salt Rising Bread
Categories: Bread Osg1966
Servings: 1

Peel and slice one medium-sized potato. Add 1 t. each sugar and salt
and 2 T. corn meal. Pour over 1 pint boiling water, stirring well, let
stand over night in a warm place until light. Drain off liquid, add
1/2 t. baking soda and enough flour to make a stiff batter (about 2
1/2 c.). Let stand in a warm place until light, then take 1 pint hot
water, 2 T. sugar, 1 T. salt, 1/3 c. lard. Mix this into flour (using
about 9 c.) then add light batter and mix into medium stif dough,
kneading well. Make into loaves, place in well greased pans. Bake in
moderately hot oven about 25 minutes.

Note: Moderate oven is 350 – 400 F.
Source: Mrs. Roy Geeslin, Jefferson Grange, Brown County, OH
—–

Title: HUNGRYMAN’S STEW WITH VENISON
Categories: Wild game, Main dish
Yield: 6 servings

3 lb Venison
2 Onions, chopped
3 tb Worchestershire sauce
2 lb Potatoes
1 cn Green beans
1 cn Wax beans
1 cn Corn
1 lb Carrots, sliced
2 qt Water
2 ts Seasoned salt
1 ts Pepper
2 ts Oregano
2 ts Garlic powder
4 tb Cornstarch

Cut venison into chunks. In a large stew pot, lightly brown venison
with chopped onions and Worchestershire Sauce. Cut potatoes into
cubes. Add potatoes, green beans, wax beans, corn, carrots, water,
seasoned salt, pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer
2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew
pot, and add cornstarch. Stir until dissolved. Add back into mixture.

—–

“Homemade” Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 potatoes — pared, cut in
bite size pieces
2 leeks — washed, pared, cut
in
bite size pieces
2 onions — chopped
1 carrot — pared, sliced
1 stalk celery — sliced
4 chicken bouillon cubes
1 tb parsley flakes
4 c water
1 1/2 ts salt
pepper
2 tb butter
13 oz evaporated milk (1 can)
chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

– – – – – – – – – – – – – – – – – –

Title: MRS. FIELD’S SWEETIE PIES
Categories: Chocolate, Cookies, Mrs.fields
Yield: 6 servings

2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate
-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate
-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell

Preheat oven to 375F. Line cookie sheets with waxed
paper.

In a double boiler, melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with a wooden spoon or wire whisk until creamy and
smooth. Pour melted chocolate into a large bowl. Add
butter and beat with electric mixer at medium speed
until thoroughly combined. Add the sugar, eggs and
vanilla. Beat on medium speed until well blended.
Scape down the sides of the bowl. Add the flour and
the three types of chocolate chips. Mix at low speed
just until combined. Chips should be distributed
equally throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a
cool, flat surface like your countertop.

—–

Cheesy Chicken Chowder*

Recipe By : Hazel Fritchie
Serving Size : 6 Preparation Time :0:00
Categories : Soups Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups chicken broth
2 Cups diced peeled potatoes
1 Cup diced carrots
1 Cup diced celery
1/2 Cup diced onion
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1/4 Cup butter`
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add
potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15
minutes or until vegetables are tender. Meanwhile, melt butter in a medium
saucepan; add flour and mix well. Gradually stir in milk; cook over low heat
until slightly thickened. Stir in cheese and cook until melted; add to broth
along with chicken. Cook and stir over low heat until heated through.

YIELD: 6-8 servings

– – – – – – – – – – – – – – – – – –

Title: Tortellini Meat Filling
Categories: Pasta, Veal, Pork
Yield: 1 servings

4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=-
1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth
1/2 ts Ground black pepper
1/2 ts Salt; or as desired

DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry
pan over medium heat. Add onion, garlic, oregano and coriander and cook,
stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and
cook, stirring, until the mixture thickens and bubbles. Add the salt and
pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in
the refrigerator to cool. Stuffing can be stored, covered, in the
refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing
in airtight freezer bags or containers, label and place in freezer for up
to 3 months.

Makes 6 Cups Filling

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

Date: Sun, 17 Jul 94 16:50:05 EDT
From: MaryTCJr@aol.com

I’m finally posting a recipe. This is our family’s favorite cake — we found
the recipe on a box of raisins, I think, in the 1950’s. It used to call for
1/2 cup of oil, but by increasing the applesauce it no longer needs it.
Also, I’m posting the measurement of white flour the original recipe
included. I have experimented with different ratios of whole wheat to white
flour — depending on your tastes, you can do the same. Another variation I
might try in the future is to use a little molasses and cut down on the
sugar. It’s very versatile, easy, and fool-proof.

Applesauce cake

2 cups flour
1 cup sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons powdered unsweetened chocolate (use less if
you wish or leave it out entirely for more of a spice cake)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon mace
20 ounces unsweetened applesauce
1/2 cup raisins

Mix dry ingredients together, then add the applesauce and stir. Bake at 325
degrees for 45-60 minutes, depending on the size of pan you use. (More for
smaller, deeper pans, less for 9 x 13 pans.) It’s done when a toothpick can
be inserted and pulled out clean.

The cake is so rich I don’t put frosting on it; my mother used to sprinkle
powdered sugar on top to give it a nice look.