FRENCH ONION SOUP GRATINEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
3 Large onions, sliced (4 C)
1 t Sugar
1 tb All purpose flour
2 1/2 c Water
1/2 c Red wine
2 cn Condensed beef broth
French bread
8 oz Swiss cheese slices

1. In a 4 quart saucepan over medium heat in hot
butter, cook onions and
sugar for 10 minutes.
2. Stir in flour until well blended with the onions
and the pan juices. 3. Add water, wine, and undiluted
beef broth; heat to boiling.
Reduce heat to low; cover and simmer 10 minutes.
4. Cut four 1 inch thick slices of bread from loaf.
Toast in 325F oven
just until lightly browned, about 10 minutes.
5. Ladle soup into 4 oven safe bowls and place 1
slice toasted bread on
surface of soup in each bowl.
6. Fold Swiss cheese slices and fit onto toasted
bread slices in soup. 7. Place soup bowls in pan for
easier handling. Bake in 425F oven for
10 minutes or just until cheese is melted.

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Title: French Onion Soup
Categories: Soups/stews, Beef, French
Yield: 6 servings

1/4 c Butter 6 x Medium cooking onion sliced
1 ts Sugar 1 tb All purpose flour
1 c Dry white wine 4 c Beef broth
1/4 ts Pepper 6 x 1/2 in day old french bread
2 c Grated swiss cheese 1/2 c Grated parasean cheese
1 x Paprika

In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occaisionally, 30 minutes or until onions are
tender but not colored. Uncover pan, increase heat slightly and continue
to cook, stirring regularly until onions are rich caramel colour (10 to 15
minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and
thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean
cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
melts and bubbles.

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Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Yield: 1 Servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled
-cored
1/2 c Mincement
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 400F. 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 centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 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 aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It
was a traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

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Hearty Vegetable Soup

Recipe By : Gourmet, March, 1986
Serving Size : 6 Preparation Time :2:00
Categories : Soups Soups Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce
1 1/2 pounds eggplant — cut into 1″ cubes
1 pound zucchini — cut into 1″ cubes
1 large onion — halved sliced
1 pound mushrooms — sliced
1 clove garlic — minced
2 tablespoons unsalted butter
14 ounce can tomatoes, drained juice reserved — chopped
1 cup dry white wine
1 teaspoon dried marjoram — crumbled
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 3 T water
freshly grated Parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the
eggplant, the zucchini, and the onion and toss the mixture until it is
combined well. Spread the mixture in a large baking pan and broil it under a
preheated broiler about 3 inches from the heat, stirring occasionally, for
25-30 minutes or until the vegetables are tender and charred lightly around
the edges. In a kettle cook the mushrooms and the garlic in the butter over
moderate heat, stirring occasionally, until the mushrooms give off their
liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the
rosemary, 6 cups water, the Worcestershire sauce, and salt and pepper to
taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered
partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup,
stirring, and simmer the soup for 5 minutes. The soup may be made up to 3
days in advance, kept covered and chilled, and reheated over moderate heat,
stirring until it is hot. Ladle the soup into heated bowls and sprinkle it
with the Parmesan. Makes about 10 cups.

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Title: Golden Treasure Pie
Categories: Cheese Desserts Fruits Pies
Servings: 8

17 oz Pineapple; Crushed, 2 Cn
1/2 c Sugar
2 tb Cornstarch
2 tb Water
2/3 c Sugar
1 tb Butter Or Margarine
1/4 c Unbleached Flour
1 c Cottage Cheese; Creamed, *
1 ts Vanilla
1/2 ts Salt
2 ea Eggs; Lg, Slightly Beaten
1 1/4 c Milk
1 ea Unbaked 10-inch Pie Shell

* Use the small curd type of creamed cottage cheese for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in
a small saucepan. Cook over medium heat, stirring constantly, until the
mixture comes to a boil. Cook for 1 minute more. Remove from the heat
and cool to room temperature. Combine the 2/3 cup of sugar and butter in
a bowl, beating, using an electric mixer set on medium speed, until well
blended. Add the flour, cottage cheese, vanilla, and salt, beating until
smooth. Add the eggs, one at a time, beating well after each addition.
Blend in the milk. Pour the pineapple mixture into the unbaked pie shell
and then gradually pour the cottage cheese mixture over the pineapple
layer, being careful not to disturb the first layer. Bake at 450 degrees
F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake
for 45 minutes more, or until a knife inserted halfway between the center
and edge comes out clean. Cool on a wire rack and serve at room
temperature.

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GREEK STUFFED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 sm Onion, diced
2 c Spinach, chopped and cooked
2 ts Dried basil
1/2 c Bread crumbs
1 Egg
1/2 lb Feta cheese, crumbled
Salt, to taste
Pepper, to taste
6 Tomatoes, firm and with
Insides scooped out

In a saucepan, heat oil and saute onion until
translucent. In a bowl, combine the sauteed onions
with all remaining ingredients except tomatoes. Stuff
filling into tomatoes. Bake in a preheated, 350
degree F oven for 15 minutes. Make 4 to 6 servings.

Recipe: “Tomatoes! 365 Healthy Recipes for Year-Round
Enjoyment,” created by
the editors of Garden Way Publishing

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SCARAMOUCHE ROASTED BUTTERNUT SQUASH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Butternut squash
1/2 c Melted butter
4 lg Onions, peeled diced
1 Leek, white part only
1 Rib celery, sliced
2 Cloves garlic, chopped
2 qt Chicken stock
Pinches of nutmeg thyme
1 c Whipping cream
Salt pepper
Ground cinnamon

Cut squash in half lengthwise. Brush with some of the melted butter. Bake
for 40 minutes in a 400F oven. Set aside and allow to cool. In a large
pot, add remaining butter and vegetables. Cook until soft, but do not
brown. Scoop squash from shells and discard skins. Add squash to onion
mixture along with stock. Increase heat and simmer for 5 minutes. Season
with thyme and nutmeg. Remove from heat. When cooled a bit, puree in
blender or food processor or press through coarse sieve. Return to pot. Add
cream and heat almost to boiling. Garnish with cinnamon, if desired, and
serve.

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Title: CASHEW NUT PRAWNS (YIU GWOH HA)
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fresh prawns
1/2 cn Mini sweet corn
2 Stalks celery
2 Green onions
2 oz Raw cashew nuts (1/2 cup)
2 c Water
1 ts Salt
1 tb Oil
1 c Oil for deep-frying

——————–THICKENING MIXTURE——————–
2 tb Water
1 ts Thin soy sauce
1/2 ts Dark soy sauce
Dash of pepper
1 1/2 ts Cornstarch

Shell, devein and wash prawns; then, put 1 teaspoon
salt into 2 cups water. Add the prawns and soak for 1
hour.

Cut each mini corn diagonally into 2 parts.

Cut celery into 1-1/2 inch pieces; then cut each piece
lengthwise into strips, julienne style.

Cut green onions into 3/4 inch lengths.

Drain and dry prawns with a paper towel.

In a small saucepan heat 1 cup oil to 325 degrees.
Then, deep-fry the cashew nuts for 3 minutes or until
golden brown. Drain off excess oil and set aside.

Using the same oil as used for the cashew nuts,
deep-fry the prawns for 3 minutes. Remove and set
aside.

Heat wok, add 1 tablespoon oil and stir-fry celery,
sweet corn and green onion for 1 minute, sprinkling
lightly with salt and sugar.

Add prawns.

Combine thickening ingredients in a cup; then stir
into prawn mixture. Cook for 1 minute.

Turn off heat, and cashew nuts, mix thoroughly, and
serve.

SOURCE: Chopsticks, Cleaver and Wok.

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HERBED FRESH TOMATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, thinly sliced
2 tb Olive oil or cooking oil
2 1/2 c Water
6 md Tomatoes, peeled and
-quartered (about 2 lbs)
1 6 oz can tomato paste
2 tb Snipped fresh basil, or 2
-tsp dried, crushed basil
1 tb Snipped fresh thyme, or 1
-Tbl dried, crushed thyme
1 tb Instant chicken bouillon
-granules
1/2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
Few dashes bottled hot
-pepper sauce
Snipped parsley

Servings: 8

In a large saucepan, cook onion in hot oil till
tender. Stir in water, tomatoes, tomato paste, basil,
thyme, bouillon granules, sugar, salt, pepper and hot
pepper sauce. Bring to boil, reduce heat. Cover and
simmer 40 min. Place about 1/3 of tomato mixture in a
blender container or food processor bowl and process
until smooth. (Or press through food mill). Repeat
with remaining mixture. Reheat half of mixture and
serve immediately. To freeze, cool the remaining
mixture and pour into a 3 cup freezer container seal,
label and freeze. To serve frozen portion, transfer to
medium saucepan. Cover and cook over med. heat for 20
~ 25 minutes or until heated through, stirring
occasionally. Sprinkle with parsley before serving.

Serves 4.

Courtesy of Joann Pierce (Aug 27, 1990)

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Title: HONEY-GINGER SNAPS
Categories: Cookies, Davidson
Yield: 48 cookies

1/2 c Honey
1/2 c Butter, sweet
1/2 c Sugar
1 Egg
2 c Flour
2 ts Baking soda
1/2 ts Salt
1 ts Ginger
1 ts Cinnamon
1/2 ts Cloves

Preheat oven to 375 F. Cream the honey, butter, sugar, and egg
together. Sift the remaining ingredients together, and add to the
butter mixture. Chill for one hour. Roll level tablespoons of dough
into balls and place 2″ apart on a greased cookie sheet. Bake for 10
to 12 minutes.

—*Catering to Nobody*
Diane Mott Davidson

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