POTATO SALMON BISQUE

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

Amount Measure Ingredient — Preparation Method
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1 cn (7 1/2 ounces) salmon,
-drained and boned
1 Can ( l3 3/4 ounces) chicken
-broth
3 Green onions, chopped
2 tb Chopped red pepper
1 t Grated lemon peel or 1
-tablespoon lemon juice
-Dash pepper
1/2 c Idaho instant mashed potato
-granules

In microwave-safe 2-quart casserole combine salmon,
broth, milk, green onions, red pepper, lemon peel and
pepper. Cover loosely with plastic wrap; cook on High
5 to 6 minutes or until very hot. Stir in potatoes.
Re-cover; let stand 5 minutes. Cook on High 2 minutes
if necessary to reheat

From the files of Al Rice, North Pole Alaska. Feb
1994

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Title: Potato Cake
Categories: Cakes, Desserts
Yield: 12 servings

1 3/4 c C and H Granulated Sugar
3/4 c Butter or margarine
2 Eggs
1 c Cold mashed potatoes
2 oz Unsweetened chocolate
— grated
1 c Chopped walnuts
2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
2 ts Nutmeg
1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir until
well blended. Combine flour, baking powder and spices. Add alternately
with milk to creamed mixture. Spoon thick batter into greased and floured
13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests
done. Cool. Sprinkle with C H Powdered Sugar or dollop with sweetened
whipped cream. 1 cake. 12 servings.

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

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A Guide to Ingredients

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Info

Flour

Flours react differently in their ability to absorb moisture. Depending on
humidity and
temperature, the amount of flour needed in a recipe may vary by as much as a
cup or two.
Therefore, the amount of flour called for in a recipe is always approximate.
It is best to start
with a smaller amount of flour and slowly add more while kneading to achieve
a smooth, satiny
textured dough. There are several types of flours used for bread making. The
primary
difference between flours is their protein content. When mixed with liquid,
certain proteins
form gluten which gives an elastic quality to dough. Gluten provides the
framework for dough
to rise by stretching and trapping the gas bubbles given off by yeast as it
grows. The type of
wheat, where it is grown, and the milling process all influence the amount
of gluten. The higher
the gluten content, the more volume the bread will have. Secondary
differences are taste and
texture. The most commonly used flours for bread baking include:

All-Purpose Flour, a blend of hard and soft wheat flours, is suitable
for yeast breads
as well as quick breads and most cakes.
Bread Flour, with its high gluten content, results in bread with good
volume. Dough
made with bread flour should be kneaded longer than dough made from
all-purpose
flour to fully develop the gluten.
Whole Wheat Flour, which contains the entire wheat kernel, adds a
distinctive “nutty”
taste to doughs. Some all-purpose flour is often added to it to lighten
the dough and
yield a larger volume. Whole wheat flour should always be stored in the
refrigerator to
prevent rancidity.
Rye Flour, limited in gluten, is usually combined with all-purpose,
whole wheat or
bread flours to improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant
which breathes and
grows, yeast thrives on the sugar added to dough, producing a gas which
stretches the dough
and causes it to rise. It is available in active dry or compressed forms and
can be used
interchangeably. Compressed yeast usually comes in .06-ounce cakes and
active dry yeast
comes in 1/4-ounce packages. (One .06-ounce cake is equivalent to one
1/4-ounce package.)
Recently, quick rising yeasts have been developed. These finely ground yeast
granules allow
the dough to rise in half the time.

Proofing the yeast: Yeast should be “proofed” before it’s added to the flour
mixture to be sure
it is active. To proof, dissolve the yeast in a small amount of warm water-
approximately 105
degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for
cake yeast-for 10
to 15 minutes until the yeast is foamy. A small amount of sugar may be added
to quicken the
process. Note: If you are using the Rapid Mix Method where the yeast is
added with the other
dry ingredients, the water temperature must be 120 degrees F to 130 degrees
F to activate the
yeast. Quick rising yeast may be dissolved in water or added directly to the
flour.

Liquid

Liquid added to a flour mixture turns to steam and helps create texture.
Water yields a crusty
loaf with a fairly dense crumb while milk gives bread a rich and tender
crumb and a softer
crust.

Sugar

Sugar is the ingredient that activates the yeast to make the dough rise. It
also adds flavor,
increases tenderness and helps the crust brown. Granulated sugar is
generally used, but
molasses, brown sugar and honey may also be used. Be careful not to add too
much sugar as
it can retard gluten development. A good rule of thumb is 2 teaspoons of
sugar per 2 cups of
flour.

Salt

Salt regulates the growth of the yeast. Salt-free bread rises quickly, while
too much salt can
reduce or destroy yeast action. It also enhances the flavor of bread and
contributes to a finer
texture.

Butter

Butter or shortening makes the dough stretch easily and makes the bread
tender. It also
contributes to flavor and aids in giving bread a longer shelf life.

Eggs

Eggs aid in gluten development and provide extra nutrients to bread doughs.
They also add
flavor and golden color desired in sweet doughs.

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NOTES : http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/breadtips.html

Title: ASPARAGUS SOUP (ZUPPA DI ASPARAGI)
Categories: Italian, Soups/stews, Vegetables
Yield: 6 servings

2 tb Extra-virgin olive oil
2 Cloves garlic, minced
2 lb Asparagus, trimmed, peeled
-and cut (1 inch pieces)
Salt and pepper
1 qt Chicken broth
4 Eggs
1/2 c Freshly grated Parmesan or
-pecorino cheese
6 sl Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the
asparagus and cook until they begin to color. Season with salt and pepper.
Add the broth and bring to a boil; reduce the heat and simmer for 15
minutes, or until the asparagus is tender.

Beat the eggs and cheese together. When the asparagus is tender, reduce
the heat so the soup is no longer simmering. Very slowly ladle some of the
hot soup into the beaten eggs, stirring continuously. After adding about 2
cups of the hot soup to the eggs, reverse the process and gradually stir
the eggs mixture into the soup pot. The soup must not boil or the eggs
will scramble. Heat until thickened.

Put one slice of toasted bread into each soup dish. Ladle the hot soup on
top and pass additional grated cheese.

Serves 6.

NOTE: To trim asparagus, hold the tip in one hand and the base of the
stalk in the other. Bend gently. The asparagus will snap, leaving the
tender part with the tip.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Date-Nutty Oatmeal Cookies

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 30 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable shortening
–butter flavored
1 1/4 cups light brown sugar, packed
1 egg
1/3 cup orange juice
1 1/2 teaspoons vanilla extract
3 cups rolled oats — quick-cooking
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup sweetened coconut flakes
1 cup chopped dates
1 cup chopped nuts — walnuts or pecans

Preheat oven to 375 degrees; grease cookie sheets. In
a large bowl with an electric mixer on medium speed, beat
the shortening, brown sugar, egg, orange juice and vanilla
extract until well blended. In a medium bowl, combine the
oats, flour, baking soda, salt and cinnamon. With the mixer
on low speed, beat the flour mixture into the shortening
mixture until just blended. Stir in the coconut, dates and
nuts. Drop the dough by rounded tablespoonfuls 2 inches
apart onto the prepared cookie sheets. Bake one cookie
sheet at a time for 10 to 12 minutes, or until the cookies
are lightly browned. Cool for 2 minutes on the cookies
sheets. Remove to racks to cool completely.

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2 c cranberry beans
6 c cold water
1/2 c dry white wine
2 c beef stock
4 1/2 c chicken stock
3 cloves garlic, crushed
1 tbs tomato paste
2 tbs chopped parsley
1 c tubetti pasta, not cooked
1/3 c grated Parmesan cheese
Place the beans and the cold water in a 6-qt pot and bring to a boil. Cover
the pot and turn off the heat (leave the pot covered on the very burner you
used). Allow to stand 1 hour. Drain the beans and return to the pot. Add
the wine and the stocks and bring to a boil, cover and simmer gently for 30
minutes. Strain out half the beans and puree. Return the pureed beans to
the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta
and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very
tender and the soup is thick. Stir the soup regularly to prevent the pasta
from sticking to the bottom of the pot. Stir in the 1/3 c of Parmesan
cheese. Garnish with chopped parsley, a drizzle of olive oil, and grated
Parmesan cheese.

Title: NAN (FRIED LEAVENED BREAD)
Categories: Indian, Vegetarian, Breads
Servings: 8

1/2 c Yogurt 2 ea Eggs, lightly beaten
1/2 c Milk 3 pk Dry yeast (1 pack=10 oz)
1/2 ts Baking soda 3 c White flour
1 ts Sugar 1/2 ts Salt
4 tb Butter/oleo 1/2 ts Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.

Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.

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Title: SPEEDY ANTIPASTO
Categories: Appetizers, Dips
Yield: 5 cups

2 Carrots; peel, thin slice
1/2 c Green pepper; chopped
1/3 c Sweet red pepper; chopped
1/2 c Celery; chopped
1/2 c Tiny cauliflowerets
1/2 c Pitted black olives; chopped
1/2 c Mushrooms; sliced
1/2 c Small white pickled onions
1 c Sweet pickles; chopped
1/2 c Stuffed green olives; chop
7 1/2 oz Tinned tomato sauce
2/3 c Ketchup
1 tb Olive oil
1 cn Solid water-pack tuna, drain

1. Place all ingredients except tuna in a 12-cup
microwave-safe casserole or simmer pot. Stir to mix.
cover and microwave on High for 5 minutes, or until
boiling. Stir once. 2. Microwave on Medium-low for 15
to 20 minutes, or until carrots are crisp-tender. Stir
every 5 minutes. 3. Flake and add tuna to vegetable
mixture. Refrigerate for up to 2 weeks, or freeze for
up to 3 months. Serve with crackers or French bread.

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SASSY BEAN AND BULGUR

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegan
Main dish Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Sunflower oil
3 oz Kidney beans — cooked
3 oz Bulgur — cooked
3 oz Brown rice — cooked
3 oz Mushrooms — sliced
3 oz Carrots — sliced
1 oz Scallions — chopped
1 oz Tomato sauce
1/2 ts Oregano
1/2 ts Salt
3 oz Spinach leaves

Preheat oven to 350 degrees. Lightly grease 4 x 8 baking pan with
sunflower oil. Combine all ingredients together except spinach leaves. Mix
well. Transfer to a baking pan and place in oven for 20 minutes. Serve on
bed of spinach leaves.

From DEEANNE’s recipe files

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Title: Bruce’s Favorite Fajita
Categories: Mexican
Yield: 8 fajitas

1 lb Flank Steak
1/2 c Salad Oil
1/2 c Sherry
1 tb Chili Powder
1 cl Garlic, minced
2 tb Cumin
8 x 6″ Flour Tortillas
2 c Shredded Lettuce
1 lb Monterey Jack Cheese, grated
6 x Green Onions, chopped
Taco Sauce

1) Marinate Steak in the oil, sherry, chili powder,
garlic and cumin for
several hours. Refrigerate overnight for best
results.

2) Broil or grill the steak, then carve into thin
slices across the grain.

3) Warm tortillas. Place several slices of meat on
each. Add lettuce,
cheese, onions and your favorite taco sauce. Roll
and eat like a
burrito.

From the kitchen of Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120

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