Title: BOERENKASS SOUP (DUTCH CHEESE SOUP)
Categories: Soups/stews, Ethnic, Cheese/eggs
Yield: 2 servings

2 ts Margarine, divided
1/4 c Diced onion
1 c Small cauliflower florets
3 oz Pared potato, 1/2-inch cubes
1/4 c Carrot, 1/2 inch cubes
1/4 c Pared celeriac, 1/2 inch
-cubes
2 c Water
2 Pkt instant chicken broth
-and seasoning mix
1 1/2 oz Canadian-style bacon, 2
-equal pieces
2 Thin slices white bread
-toast
1 1/2 oz Gouda cheese, thinly sliced

In 1 1/2-quart saucepan heat 1 teaspoon margarine
until bubbly; add onion and saute until softened. Add
cauliflower, potato and celeriac; saute for 5 minutes.
Mix broth into water and add to saucepan; stir to
combine and bring to a boil. Reduce heat to low,
cover, and simmer until vegetables are tender, about
15 minutes. In small skillet heat remaining margarine
and saute bacon until lightly browned.

Pour soup into 2 individual flameproof crocks or bowls
and add 1 piece of bacon to each. Top each portion
with a toast slice and half of the chees. Place under
the broiler until cheese is bubbly, about 2 or 3
minutes. Serve hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Title: Pineapple Yogurt Freeze
Categories: Beverages
Yield: 4 Servings

1 c Dole Pineapple Juice
1 pk (8 oz) vanilla yogurt
1 tb Sugar
1 t Vanilla extract

Combine all ingredients. Spoon into 4 small dessert bowls. Freeze.
To serve. let stand at room temperature 10-20 minutes to soften; or
microwave for 20 seconds to soften.

For frozen pops: Spoon into 6 fruit bar molds or 3-oz paper cups.
Freeze until slightly firm, insert wooden sticks. Freeze until firm.
Makes 6.

Source: Dole; Packages Foods Corporation

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Title: Hot Mustard Sauce
Categories: Chinese, Condiment
Yield: 13 servings

1/4 c Dry mustard
3 tb Cold water, plus 1 1/2 t

This is a hot and sharp mustard that is indispensable
to deep-fried and other appetizers.

Mix together mustard and water until smooth. Let stand
5 minutes before serving. Cover and refrigerate any
remaining mustard. Serve with appetizers. Makes 1/3 cup

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Title: SCHAV BORSCHT (SORREL LEAVES)
Categories: Soups, Passover
Yield: 6 servings

1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish

1. Wash the sorrel thoroughly in several changes of
cold water. Remove and discard the stems. Chop the
leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a
sour/bitter flavor.

2. Heat the butter or oil in a 3 quart saucepan and
saute, the sorrel and onions. Cook stirring, for 10
minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.

3. Remove from heat and stir in sugar. Add the lemon
juice 1 tb. at a time, tasting constantly to achieve
the degree of tartness that pleases you.

4. Beat a tablespoon or two of the soup into the egg
yolks, then stir egg yolks into the soup. Reheat the
soup but do not let it boil after adding the egg yolks.

5. Serve hot or cold, accompanied by sour cream;

NOTE: This is NOT my family’s favorite soup, but I
loved it as a child, and nothing quenches your thirst
on a hot Summer’s day then a good gulp straight from
the fridge.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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Title: Basic Vegetable Platter
Categories: Vietnamese, Appetizers, Ceideburg 2
Yield: 1 servings

2 cups soft lettuce leaves (Boston or similar; not iceberg} 1 cup
fresh mint leaves 1 cup fresh coriander (Chinese parsley) 1 cup
cucumber *

* peeled in lengthwise strips and with green strips in between, then
cut in half lengthwise and into thin horizontal slices, forming
semi-circles.

A salad or vegetable platter is a very important part of a Vietnamese
meal; indeed, it is served at practically every one. The vegetables,
which are eaten along with many dishe, are arranged on a platter, and
diner helps himself to whatever he desires. In Vietnam we used many
more vegetables and herbs than we can find in the West. But, in
spite of that, the following platter makes a satisfactory
accompaniment to the dishes we have prepared for this book. All
vegetables and herbs are those served in Vietnam, except that the
variety is smaller.

Arrange a mound of lettuce in the center of a platter. Around the
lettuce, and touching it, arrange separate mounds of mint and
coriander.

Arrange the cucumbers in overlapping slices around the complete outer
rim of the platter.

This is the basic arrangement of the vegetable platter. On those
occasions when a recipe calls for another vegetable, it can be added
to this platter.

Makes 8 servings.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; May 24 1993.

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Split Pea Soup

Recipe By : Jeff
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces split peas
3 quarts water
1 small ham shank or 4 ham hocks
1 large onion — chopped
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
4 medium potatoes — peeled and cubed

Combine peas, water, ham shank or hocks, onion, bouillon and seasonings.
Cover and simmer 1 1/2 hours. Remove shank, trim meat from bone, and
return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2
1/2 hours.

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Blueberry Bran Muffins
Categories: breads
Yield: 12 servings

1 c shredded bran cereal
3/4 c low-fat buttermilk
1 1/4 c all-purpose flour
1 1/2 ts baking powder
1 1/2 ts baking soda
1 1/4 ts salt
1/2 ts ground cinnamon
1/2 ts allspice
1/2 c granulated sugar
2 egg whites
3/4 c natural sugar-free applesauc
1 frozen blueberries; (12-oz)

Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until
cereal is soft. In a large bowl, combine flour, baking powder, baking
soda, salt, cinnamon, allspice and sugar; whisk until mixed
thoroughly. Stir together egg whites and applesauce; mix well. Stir
blueberries into flour mixture. Add bran mixture and egg whites to
flour, stirring to combine. Spoon batter into prepared muffin tin,
filling completely. (The muffins will lose volume as the blueberries
thaw during baking.) Bake in a preheated 375-degree oven 25 to 30
minutes. Remove from pan and let cool on a rack.

Yield: 12 muffins.

By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.

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Stilton and Leek Soup with Port

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped white
And pale green part of leek
1 cl Large garlic clove, minced
1/2 c Finely chopped celery
1/2 c Chopped carrot
1 ea Bay leaf
1/2 ts Dried thyme, crumbled
2 tb Unsalted butter
2 ea Russet potatoes
(about one pound)
3 c Chicken broth
1 c Half and half
6 oz Stilton cheese, crumbled
3 tb Tawny Port
Minced chives for garnish

In a large saucepan cook the leek, the garlic, the celery and the
carrot with the bay leaf and the thyme in the butter over moderate
heat, stirring for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thin, and the broth and simmer
the mixture, covered, for 15 minutes, or until the potatoes are very
tender. Discard the bay leaf and in a blender, puree the soup in
batches. Transfer the puree to the cleaned pan and stir in the half
and half. Heat the soup over low heat, whisk in the Stilton, whisking
until the cheese is melted and the soup is smooth and whisk in the
Port and salt and pepper to taste. (Do not let the soup boil) Serve
the soup garnished with the chives. Makes about six cups. Source:
Gourmet magazine.

– – – – – – – – – – – – – – – – – –

Title: CHINESE STYLE BEAN SAUCE WITH TOFU
Categories: Chinese, Main dish, Vegetarian, Ethnic
Yield: 3 servings

2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with 1/2 c
— water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
1/2 ts Vinegar
1 ts Cornstarch dissolved in 2 tb
— water

Heat oil in wok. Add ginger, garlic red peppers.
Saute for 3 minutes. Add mushrooms onion whites.
Saute for 3 minutes. Add onion greens tofu saute
for 1 minute. Combine miso, soy sauce, honey, tahini
vinegar. Mix well. Stir into saute mixture simmer
for 1 minute. Stir in dissolved cornstarch simmer 30
seconds or till thick. Serve over rice.

Shurtleff Aoyagi, “The Book of Tofu”

—–

Title: Greg’s Favourite Pasta
Categories: Pasta, Italian
Yield: 4 -6 serving

1 1/2 c unbleached flour;
(do not use all purpose,
it’s too soft)
1 c semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)

Mix dry ingredients on a board forming a well in the center
. Add olive oil and eggs to well. Mix with a fork by
gradually blending in the dry to the egg. When it gets too stiff to
use a fork, begin to knead by hand to proper consistency (should be
very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head
for the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don’t over-cook. If cut with a medium width head, these
make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith – Cleveland, Ohio – LiveTV@en.com

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