Tomato Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 300 g pkg. soft tofu — drained
1 20 oz can tomatoes
1 1/2 tbsps oil
1 onion — thinly sliced
3 cloves garlic — pressed
1 tsp salt
1 tbsp cornstarch
2 c water
1 large tomato — chopped
1 celery stalk — finely chopped
parsley — for garnish

1) Blend tofu canned tomatoes in blender or food processor until smooth.

2) In a saucepan, saute onion garlic in oil until onion begins to brown. Add
salt. Remove from heat.

3) Dissolve cornstarch in 1 c of cold water pour into sauteed onion garlic
mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat,
stirring occasionally. Reduce heat let simmer for 5 minutes.

4) Add tofu mixture, chopped fresh tomato, celery the remaining water. Heat
on medium for 10 minutes. Serve immediately.

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Title: MAPLE WALNUT SQUARES #2
Categories: Cookies, Desserts
Yield: 24 servings

1 1/2 c Flour
1/4 c Brown sugar
1/2 c Butter
1 c Maple syrup
2/3 c (1/3 maple 1/3 brown) sugar
2 Eggs (beaten)
2 tb Flour
1/4 ts Salt
1/2 ts Vanilla
1 c Walnuts (chopped)

Combine flour, 1/4 C sugar and butter in bowl. With fork, mix until
consistency of fine corn meal. Press mix into greased 9 x 13″ pan. Bake at
350ø for 15 minutes. Combine 2/3 C sugar and syrup in small saucepan.
Simmer 5 minutes. Pour over beaten eggs, stirring constantly. Stir in
remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle
with nuts and bake at 350ø for 20 – 25 minutes. Cool in pan and cut in
bars.

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Title: ANISE COOKIES #2
Categories: Cookies, Dessert, Italian
Yield: 3 dozen

2 c Flour
2 ts Ground anise seed (or 1 ts
-anise extract)
1/2 ts Baking powder
1/8 ts Salt
1 lg Lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract
1 tb Sugar (for decoration)
1 ts Ground cinnamon (for decor.)

Thoroughly stir together flour, anise, baking powder, and slat and set
aside. Using a small sharp knife peel a thin layer of zest (without
white membrane) from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade. Process until zest is
very finely minced. Add shortening and butter to the processor and
process for one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue processing just
until they are blended. Divide dough in half and place each portion
between large sheets of waxed paper and roll out to 1/8 inch thick.
Check the underside of the dough to check for any creases. Slide
dough onto a large tray or baking sheet and refrigerate for 15
minutes, or until the dough is chilled and slightly firm. Preheat
oven to 375 degrees F. Lightly grease several baking sheets. Work one
half of the dough at at time. Turn the dough over and peel the sheet
of wax paper off of the dough and replace the paper loosely. Then
turn the dough right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown ant
the edges. Remove from the oven and let stand for 3 minutes. Transfer
to wire racks and let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

MMMMM

Creole Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Desserts

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

3 Eggs

1 c Brown sugar,dark,firm packed

1 c Corn syrup,dark

1 c Pecans,broken

1 ts Vanilla

1/2 ts Salt

1 Pie shell,9",unbaked

1. Beat eggs and sugar together until thick.

2. Add corn syrup, pecans, vanilla and salt.

3. Mix well and pour into pie shell.

4. Bake in preheated 300’F. oven about 1 hour, or until filling is firm.

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Title: Worcestershire sauce
Categories: Sauces
Yield: 1 cups

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 T Yellow mustard seeds
1 t Peppercorns
1/2 t Red pepper flakes
1 1 in. long cinamon stick
1 t Cloves whole
1/2 t Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 T Salt
1/2 t Curry powder
1 Crushed anchovy
1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and the
cardamon on a large piece of chessecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the
molassoes, the soy sauce and the tamarind. Bring to a boil, lower the
heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water.
Add to the liquid in the saucepan. Remove from heat. Pour the
contents of the saucepan (including the spice bag) into a stainless
or glass container. Cover tighly and place in the refrigerator for
two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce. Keep
in the refrigerator and shake well before use.

MMMMM

MACARONI RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Italian
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red kidney beans, soaked
1 ea Onion, coarsely chopped
1 md Carrot, diced
2 ea Celery stalks, chopped
3 ea Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c Tomatoes, diced
1 c Tomato juice
1/2 ea Vegetable bouillon cube
8 oz Elbow macaroni
1 tb Tomato paste
1 t Mixed herbs
Salt pepper

Cook beans until tender. Cool in their cooking liquid.
Lightly saute the onion, carrot, celery, parsley
garlic in the olive oil until softened slightly
browned. Ladle in the beans 2 cups of their cooking
liquid, the tomatoes, tomato juice bouillon cube
macaroni. Bring to a boil cook for 5 to 7 minutes.
Stir carefully.
Cover let stand for a few minutes to allow the pasta
to plump up. Add more stock or juice if the mixture is
too dry. Stir in the rest of the ingredients serve
immediately.

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Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound lean, smoked bacon
3 Pounds red or white “creamer” potatoes
1/2 Cup finely chopped red onions, rinsed in ice w
1/3 Cup chopped fresh herbs such as parsley, chive
Mustard-Beer Vinaigrette (recipe follows)
Salt and freshly ground pepper
–Garnish–
Sieved hard boiled eggs, if desired

Cook the bacon until crisp and drain on paper towels. Chop coarsely and
reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.

Cook the potatoes in lightly salted water until tender but not mushy. Drain,
cool slightly, and slice unpeeled into thick rounds. While the potatoes are
still warm, gently mix them with the reserved bacon, onions, herbs and
vinaigrette. Correct seasoning and serve warm or at room temperature.

Yield: 6 to 8 serving

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Title: AVOCADO RELISH
Categories: Relishes, Condiments
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each

/// oo/ From the hearth in Sandee’s Kitchen…

—–

Fried Feta Balls

Recipe By : Rick
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Hors d’Oeuvres

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Feta cheese — room temperature
1/2 cup flour
1/2 cup egg/milk batter
1/2 cup bread crumbs
vegetable oil

Once the cheese is at room temperature, form into balls of about a tablespoon
each. Coat each one with flour, then batter, and finally the bread crumbs.
Refrigerate for about an hour. Fry in hot oil until golden brown, and serve
warm.

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Serving Ideas : These can also be tossed into a green salad!

NOTES : While hardly low-fat…if you like Feta Cheese, this will knock your
socks off!

EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

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