HAM STEAK CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: Mediterranean Garlic Soup
Categories: New, Text, Import
Yield: 6 servings

5 lg heads of garlic
2 c white onions — sliced
3 TB vegetable oil
2 qt rich chicken or vegetable
: stock
1 c dry white wine
1 lg bay leaf
1 TB chopped fresh sage leaves (1
: ts drie
3 Whole cloves
: salt and freshly ground
: white pepper
: dr fresh lemon juice
1/3 c olive oil
4 egg yolks
: <>
: toasted sour dough croutons
: fresh grated Asiago or
: Gruyere cheese
: fresh chopped chives

Separate garlic into cloves and crush slightly with
side of knife. Do not peel.

Add garlic, onions and vegetable oil to a soup pot and
saute until onions just begin to soften. Do not brown.
Add stock, wine, bay, sage and cloves. Bring to a
boil, reduce heat and simmer partially covered for 45
minutes. Strain pressing down firmly on the solids to
extract all flavor. Return soup to pot and correct
seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to
form an emulsion (mayonnaise). At serving time, beat 1
cup of hot soup into emulsion in a thin stream.
Gradually beat in remaining soup. Return to pot and
reheat gently being careful not to over heat or egg
will scramble. Serve immediately garnished with
croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

Recipe By : COOKING RIGHT SHOW #CR9601

Date: 09/26/96

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Title: Baked Stuffed Fish
Categories: Main dish, Seafood, Camping
Yield: 6 Servings

-Kevin Ireland XSVG47B
White fish; enough for
-4-6 servings
2.00 c Soft bread cubes;about
-1/2″ cubes
1.00 Small onion; chopped
-fine
1.00 Green pepper; blanched
-and chopped
8.00 oz Imitation crabmeat
0.25 c Lemon juice
0.50 c HELLMANS mayo
Salt pepper to taste

Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Reformatted for Meal Master by: CYGNUS, HCPM52C C.MINEAH

MMMMM

Title: GRAVEYARD TREAT
Categories: Kids, Snacks, Jello, Chocolate
Yield: 15 servings

2 1/4 c Chocolate wafer cookie
Crumbs —
Divided
1/2 c Sugar — divided
1/2 c Margarine or butter —
Melted
8 oz Cream cheese, cubed —
Softenend
12 oz Cool Whip — thawed
2 c Boiling water
1 pk 8-serving size Orange Jello
Gelatin
1/2 c Cold water
Ice cubes
Rectangular or oval shaped
Sandwich
Cookies
Decorator icings
Candy corn and pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted
margarine with fork in 13×9″ baking pan until crumbs are well
moistened. Press firmly onto bottom of pan to form crust.
Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in med.
bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped
topping. Spread evenly over crust. Stir boiling water into gelatin in
med. bowl 2 minuets or until completely dissolved. Mix cold water and
ice cubes to make 1-1/2 cups. Add to gelatin; stir until slightly
thickened. Remove any remaining ice. Spoon gelatin over cream cheese
layer. Refrigerate 3 hours or until firm. Spread remaining whipped
topping over gelatin just before serving; sprinkle with remaining 1/4
cup cookie crumbs. Decorate sandwich cookies with icings to make
“tombstones”. Stand tombstones on top of dessert with candies to
resemble a graveyard. Cut into squares to serve.

Recipe By : Cool Whip Get Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

OAT FLOUR MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Oat Flour
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
2 tb Raw honey
1/3 c Buttermilk
1/2 c Raisins or dates
-OR- chopped nuts
1 tb AM Unrefined Vegetable Oil
1 Egg — beaten
-OR- egg replacer

Stir together dry ingredients. Mix liquids and fruit
or nuts together and add to dry mixture, stirring
lightly. Fill 6 oiled muffin tins 1/2 full and bake
15 minutes at 425 F.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Quebec Apple Dumplings (Canadian)
Categories: Desserts, Fruits
Yield: 1 servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 md Apples; peeled cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400øF. Make enough pie enough to roll into 12 6"x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the center of each apple with 2 tsp (or 1 heaping tsp) of
mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminum foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400øF oven. Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavored with rum.

MMMMM

3 – 4 thinly sliced Vidalia onions
1 c. sugar (I use less)
1/2 c. cider vinegar
2 c. water
1/2 c. lowfat or fatfree mayonnaise
1 tsp. celery salt

Marinate onions in marinade for at least 2 hours in refrigerator.
Drain well and mix with dressing. Serve as an hors d’oeuvre on
crackers or as a substitute for coleslaw. Keeps well for 24 – 48
hours.

Title: FUDGE SATIN PIE WITH NUTTY CRUMB CRUST
Categories: Pies
Yield: 8 servings

—————————–NUTTY CRUMB CRUST—————————–
1 1/2 c Graham cracker crumbs
1 c Ground toasted almonds
1/3 c Powdered sugar
1/2 c Butter; melted

———————————-FILLING———————————-
4 Eggs
1 1/2 c Granulated sugar
1 ts Vanilla
2 ts Coffee liqueur
8 oz Semisweet chocolate pieces
– melted
1 1/2 lb Unsalted butter; softened
2 c Whipping cream
1/2 c Powdered sugar
2 tb Powdered coffee

Mix crumbs, almonds, 1/3 cup powdered sugar and melted butter and press
into 10-inch glass pie pan. Chill.

Beat eggs with mixer and add granulated sugar. Beat until light and
custardy. Add vanilla and coffee liqueur. Mix well and add melted
chocolate. Continue beating and add unsalted butter, 1 stick at a time,
until smooth and satiny. Turn into crust and chill until set. Whip cream
with 1/2 cup powdered sugar and powdered coffee. Pipe through pastry tube
onto pie using rose tip. Chill.

—–

Title: PEAR AND HAZELNUT BREAD ABM
Categories: Breads
Yield: 24 ounces

————————-BEST BREAD MACHINE CB EVER————————-
1 1/2 lg Pears
3 tb Oil
1/2 tb Yeast
2 c Bread flour
1 1/8 c Rye flour
3 tb Wheat germ
3 tb Sugar
1/2 tb Salt
1/2 tb Fennel seeds
3 tb Hazelnuts, chopped
1/2 c Water; warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.
In hot humid weather, use 1/8 c less water.

Ripe, actually overripe, pears make the sweetest, moistest bread. This
subtly flavored loaf does fine on its own and makes excellent plain,
cinnamon, or French toast. Or place a thin slice of cold cooked lamb on it
and briefly warm in the broiler.

Tested in DAK R2D2. Sylvia’s comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat

Luscious echoes

—–

GROUND BEEF BARBECUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categoies : Crockpot Meats
Sandwiches Prodigy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ground beef, lean
1 lg Onion, chopped
2 cl Garlic, minced
5 Celery ribs, finely chopped
1 1/2 ts Salt
1/2 ts Pepper
1 tb Cider vinegar
2 tb Prepared mustard
1/4 c Brown sugar
1 t Mustard seed
3 1/2 c Catsup

Brown meat in slow cooker or skillet on top of range on medium heat.
Remove
excess grease. Transfer cooking pot to heating base or transfer meat to
slow cooker. Add all remaining ingredients stirring well to blend. Cover
and cook at setting #3 (for West Bend Slow Cooker) or low in others for
6 –
8 hours. Serve on buns or over hot dogs for chili dogs.

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