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.

– – – – – – – – – – – – – – – – – –

Magic Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Semi-Sweet Chocolate Chips
1/3 c +1 tb Sweetened Condensed Milk
1 pn Salt
1/2 ts Vanilla

Melt chocolate without stirring in top of double boiler. Remove from heat
and add condensed milk, salt and flavoring. Stir only until blended. Press
into a block one inch high in wax paper lined pan. Chill until firm. Turn
out. Remove wax paper. Cut into serving pieces. Store in airtight
container. Makes about 1/2 pound. From: Syd’s Cookbook.

– – – – – – – – – – – – – – – – – –

ITALIAN TOMATO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion, finely chopped
1 Clove garlic,
-peeled and crushed
15 oz Can tomato sauce
1/2 ts Dried sweet basil leaves
1 t Sugar
1/2 ts Dried oregano leaves
1 t Salt
1/4 ts Pepper

1. Place olive oil, onion and garlic in a deep, 1 1/2-quart heat-
resistant, non-metallic casserole. Heat, uncovered, in Microwave
Oven 3 minutes or until onion is tender; stir occasionally.
2. Add remaining ingredients and stir to combine.
3. Heat, covered, in Microwave Oven 5 to 7 minutes or until
sauce bubbles.
Makes 2 1/2 cups

– – – – – – – – – – – – – – – – – –

Title: Chimichangas Supreme
Categories: Mexican, Beef
Yield: 4 servings

1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
1 c Cheddar cheese, shredded
1 c Sour cream
8 Black olives
1/4 c Green onion, chopped
1 tb Whipping cream
Guacamole
2 c Shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to
cover. Bring to a boil; skim the foam from the surface. Add the salt,
pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours.
Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes. Melt the shortening in a pan over medium
heat. Add the onion and bell pepper and saute until tender. Add the flour,
whisking until no lumps remain, and cook 2 minutes. Add the shredded beef,
reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
Place about 1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the
other and roll up in a neat package. Secure with a toothpick. Deep fry in
very hot oil 400’F until crisp and well browned. Drain on paper towels.
Preheat the broiler. Place the chimichangas on an ovenproof plater or in a
baking pan. Spoon red chili sauce over liberally. Sprinkle with grated
cheese and green onion. Place under the broiler until the cheese melts.
Combine the sour cream and the whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.
Garnish with shredded lettuce, sliced tomato and olives.

—–

Pardon if the measurements are a bit vague, but there does seem to
be a lot of room for variation here.

Some peppers. Cut in half length-wise and clean out stem, webbing
and seeds. (hint: wear gloves! The chilies can cause a burning
sensation in your fingers for quite a while if you don’t!) I tend
to be a wee bit on the sloppy side here. The webbing and seeds is
where most of the heat is, and if I leave a bit behind,
well…surpprise!

Cheeses: they use jack, cheddar and cream. I personally don’t
think cheddar works well but this place sells a ton of them so
obviously, not everyone agrees with me on this point. Cut the
cheese into thumb-sized pieces that will fit into the chile
halves.

Stuff the chiles.

Egg wash: 1 egg beaten with a couple of tablespoons of water.

Dip the stuffed chiles in the egg wash and coat with finely ground
bread crumbs. I like to let them dry a few minutes and put a
second coating on.

Fry in medium hot lard. (Yes, you can use vegetable oil if you
REALLY insist! But it’s not the same!)

They’ll keep in a warm oven for half an hour or so, but I’ve never
found a way to successfully reheat them. Once the crunchyness of
the coating goes, the magic is gone.