OYSTER ARTICHOKE BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/8 pound Butter — not margarine
1 cup Onion — chop
1/2 cup Celery — chop
1/4 cup Bell pepper — chop
10 slices Bacon; cook — crumble
1/4 cup Bacon drippings
36 Fresh oysters — chop
6 small Artichokes; cook — scrape
chop bottoms
2 cups Oyster liquor
1 cup Artichoke stock
2 teaspoons Fresh basil
2 pints Whipping cream
Salt and black pepper
Cayenne
Parsley; chop — for garnish

Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell
pepper until they soften. Toss in the bacon, the drippings and the chopped
oyssters and simmer gently over low heat, stirring constantly, until the
oysters
curl and a rich gray-colored base forms. Drop in the artichoke pulp and bottoms
and blend them well into the mixture. Stir in the oyster liquor and the
artichoke cooking stock. Bring it to a boil, but be sure to keep stirring or
the
oyster liquor will scorch and stick to the bottom of the pot.
Boil for about 4 minutes. Stir in the basil, reduce the heat to simmer and let
the bisque cook slowly for another 5 minutes. Stir in the cream, a half-pint at
a time, and turn the fire back up to high! When the mixture comes back to a
boil, reduce the heat again so
that the bisque just barely “bubbles” and add the salt and pepper. Taste
before
adding the salt as the oysters contain a lot of salt. After 10 minutes, remove
from the heat and allow it to “set up” for 15 minutes so that the flavors
blend.
Serve, garnished with parsley. Source: Frank Davis Cooks Naturally N’Awlins.

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Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

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Title: Almond Butter Crunch
Categories: Candies, Chocolate, Nuts
Yield: 1 servings

-Nancy Speicher DPXX20A
1 1/2 c Whole blanched almonds;
-chopped (12 oz)
1 c Butter or margarine
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of
candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
candy over and spread with remaining chocolate and sprinkle with
remaining nuts. Let stand until set. Break into pieces.
Makes l pound.
From Family Circle 11/72 Homemade Candies

MMMMM

Date: Tue, 25 Oct 94 07:52:00 EDT
From: “Von Balson, Kathleen”

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

QUICK AND EASY LASAGNA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Cream of Mushroom Soup
-Campbell’s Condensed
-10-3/4-oz. can
1/2 c Milk
3/4 lb Ground beef
1 1/2 c Spaghetti sauce
-Campbell’s Traditional
4 Lasagna noodles
-cooked and drained
1 c Shredded Cheddar cheese
-(4 oz.)

1. In small bowl combine soup and milk; set aside.
2. In 3-quart saucepan over medium-high heat cook beef
until browned, stirring to separate. Spoon off fat.
3. Stir in spaghetti sauce. Heat through, stirring
occasionally. 4. Heat oven to 400-degrees F.
5. In 8-inch square baking dish spoon half the meat
mixture and arrange half the noodles over mixture;
trim to fit. Spoon half the soup mixture over
noodles. Repeat layers. Sprinkle with cheese. 6.
Bake 30 minutes or until hot and bubbling. 7. Let
stand 10 minutes before serving.

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Title: VIETNAMESE FIVE SPICE CHICKEN
Categories: Main dish, Chicken, Vietnamese, Asian
Yield: 4 servings

-DXDG05A

MMMMM———————FOR SPICED SHERRY————————–
1/3 c Five spice powder
1 c Sherry

MMMMM——————-FOR FIVE SPICE CHICKEN————————
1 oz Garlic; minced
1 oz Onion; minced
4 ts Spiced wine
1/2 ts Salt
1/2 ts Ground cloves
1 ts Sugar
1/4 ts MSG
5 tb Thin soy sauce
2 tb Thick soy
1/2 ts Pepper
1 tb Oil
1 ts Sesame oil
1 Chicken

MMMMM———————-FOR LEMON SAUCE—————————
1 ts Fresh lemon juice
1 ts Vinegar
1 ts Sugar
1/4 ts Pepper

Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to
Five Spice Chicken. To make this combine, 1/3 Cup five spice powder,
and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong
Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin
soy, and 1 t thick soy. Rub inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy
over the chicken. 4. Marinade for 2

hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes,
brush with marinade, reduce the temperature to 350F bake for 45 more
minutes, basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon
sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into
individual bowls.
From the House of Dgeign

MMMMM

Title: CANDY- PEANUT BUTTER, EASTER EGGS
Categories: Candies, Chocolate
Yield: 12 servings

Pat Stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners’ sugar

————————EASTER EGGS————————
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

——————–PEANUT BUTTER EGGS——————–
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky

———————RICE KRISPIE EGGS———————
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla

——————–PEANUT BUTTER BALLS——————–
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners’
-sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in
freezer. Dip in 2 pounds of dipping chocolate. (Take
only a few eggs from freezer to dip so the peanut
butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream
cheese. Add: salt, vanilla, peanut butter or coconut
and confectioners’ sugar Place in refrigerator to
chill. Form into egg or ball shape. Dip in melted
chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese;
add remaining ingredients and mix thoroughly. Roll
into small eggs or balls. Place on cookie sheet on
waxed paper and freeze about 2 hours. For chocolate,
use chocolate chips and a small bar of parafin or
chocolate coating melted on top of double boiler.
After 2 hours remove peanut butter eggs from freezer
and dip in melted chocolate. Place on wax paper to
cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours. Dip in
chocolate coating to which a small amount of oil or
butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut
butter together. Add sugar and vanilla. Mix together
and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about
10 minutes. Melt chocolate and paraffin wax over low
heat. (Use less wax, if preferred). Put toothpick
into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon
to dip them.

—–

Title: Cajun Catfish
Categories: Fish, Cajun
Yield: 4 Servings

4.00 ea Catfish fillets (4 oz. each
1.00 oz Wheat flakes cereal
1.00 tb Paprika
0.25 ts Salt
0.25 ts Onion powder
0.25 ts Garlic powder
0.50 ts Cayenne pepper
0.50 ts Black pepper
0.50 ts White pepper
0.50 ts Thyme
1.00 tb Oil

1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings.
Pour
the dry mixture onto a piece of foil or wax paper, and dip the
fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for
2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.

MMMMM

Here’s the way they make it at Yoina Schimmel’s:

Potato Kugel (Potato Pudding) No. 1942 Yields 8 Servings

3 lb Idaho Potatoes 1/8 tsp Pepper
4 Eggs 1/4 Cup Onion, Grated
1/3 Cup Potato Flour 1/2 Cup Butter, Melted
1 1/2 tsp Salt
3/4 tsp Baking Powder

Wash and peel the potatoes.
Coarsely grate the potatoes into a large bowl filled with ice water.
Let stand for at least 15 minutes.
Preheat the oven to 350 degrees.
Grease the inside of the (1 1/2 quart) baking dish.
Drain the potatoes.
Pat dry.
You’ll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as
required.
Use the large bowl of an electric mixer running at high sped to beat the eggs
until they are thick and light.
Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and
half the melted butter.
Mix well.
Turn into the prepared baking dish.
Bake, uncovered, for 30 minutes.
Brush the top with melted butter.
Bake, brushing the top with melted butter every 10 minutes, until the top is
crusty and golden brown (roughly 45 minutes longer).

Spinach Soup With Basil And Dill

Recipe By : adapted from Mollie Katzen’s Vegetable Heaven, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound russet potatoes — peeled and cubed
2 cups chopped onion
1 tbsp. minced garlic
6 cups vegetable or chicken stock
1 1/2 teaspoons salt
1 teaspoon dry mustard
20 ounces packaged frozen chopped spinach — thawed
1/2 cup minced fresh dill
A handful of fresh basil leaves
Freshly ground black pepper to taste

A bright green pureed soup adapted from Mollie Katzen’s book. The color
and the fresh taste is especially nice in winter. If you like cream soups,
add 1/2 cup of half-and-half or milk to the blender while you puree the
ingredients. To accompany this quick soup, try crostini topped with
tapenade or sundried tomatoes and Parmesan

In large soup pot over medium-high heat, combine potatoes, onion, garlic,
stock, salt, and mustard. Bring to boil. Reduce heat to low, cover pot
and simmer 20 minutes. In several batches in food processor or blender,
puree the simmered vegetables and liquid along with the thawed spinach and
the herbs. Return soup to pot over low heat and heat thoroughly. Season
with black pepper and serve. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11
gm. carbohydrate, 2 gm. protein, no fat (including no sat. fat), 385 mg.
sodium, 71 mg. calcium and 2 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star
Tribune. All rights reserved.

Converted by MC_Buster.

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