Title: Herbed Tomato Soup
Categories: Soups/stews
Yield: 2 servings

2 tb Chopped Onion 1 x Dash Freshly Ground Pepper
1 tb Butter Or Margarine 1 c Water
8 oz (1 Can) Tomato Sauce 1 ts Instant Chicken Bouillon
1/4 ts Dried Basil, Crushed 1 x Parmesan Croutons
1/8 ts Dried Thyme, Crushed

In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
boiling. Stir in the water and instant chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the
mixture is heated through. Serve with the Parmesan Croutons.

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TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

CHARRED HABANERO SALSA

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 plum tomatoes
1/2 fresh habanero chiles* — (1/2 to 3)
1/4 cup water
1/8 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast tomatoes and habaneros, turning them occasionally to ensure even
roasting, until browned and soft throughout, 25 to 30 minutes. Discard
tomato stems and wearing rubber gloves, stem and seed chiles.
In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa
may be made 10 hours ahead and chilled, covered. Bring salsa to room
temperature before serving.)
Makes about 1 cup.
La Parilla: The Mexican Grill Reed Hearon

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NOTES : Thehabanero ­ reputedly the hottest chile in the world ­ has a
complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
accompaniment to meat and seafood cooked in an achiote recado ­ a brick-red
paste made with achiote, or annatto, seeds.
Can be prepared in 45 minutes or less.
*Available at Mexican markets, specialty produce markets, and some
supermarkets.

IMPOSSIBLE GREEK SPINACH PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green onions, chopped
1 tb Butter
1 pk Spinach (chopped)
-thawed and drained
1 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 t Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese (grated)
1/4 ts Nutmeg

Cook onions in butter. mix in spinach. In greased
dish layre spinach and cottage cheese. Put last 7
ingredients in blender and mix well. Pour over
casserole. Bake at 350§ for about 35 minutes, until
knife comes out clean.

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GREEN MOUNTAIN POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts Beef broth — preferably homemade
1 pound Maine potatoes; (4 medium) — peeled and cut
into 1/2″ cubes
2 Carrots — peeled and diced
3 Tomatoes — diced
3 Leeks; washed — sliced thin
1/2 Celery root (celeriac) — diced, (optional)
3 Branches parsley — left whole
1 small Bay leaf
1 teaspoon Thyme
Salt and pepper to taste
4 tablespoons Sour cream or yogurt
—–CROUTONS—–
4 Slices pumpernickel
4 ounces 1/4″ slab bacon

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery
root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the
bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes
and fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf and blend in sour
cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle
chowder into serving bowls and garnish with croutons and bacon. The flavor
improves with reheating, so make chowder in advance if possible. Makes 4 to 6
servings.

This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd
Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie
Aspegren, September 93 Round Robin.

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WILD MUSHROOM TOAST

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Dips And Spreads
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1 tablespoon virgin olive oil
1 pound mixed mushrooms*
4 shallots — finely sliced
1/2 cup fresh herbs** — chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices white bread slices — crusts removed

Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in
color. Add the mushrooms and saute’ over high heat for 10 seconds. Cover and
continue cooking over high heat for 3 minutes.

Uncover and cook over high heat for 2 to 3 minutes, until dry. Add the
shallots, herbs, salt and pepper, and cook for 1 minute longer.

Lightly toast the slices of bread and arrange them on a plate. Spoon the
mushroom mixture on top of the toast, sprinkle a little olive oil on top, if
desired, and serve immediately. Nutritional analysis per serving: calories
195; protein 5 gm; carbohydrates 22 gm; fat 10.4 gm; saturated fat 4.3 gm;
cholesterol 16 mg; sodium 412 mg.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Also good as garnish for steaks.

NOTES : *Domestic and wild, cleaned and cut into large pieces or left
whole. **Mixture of fresh oregano, chives and parsley. Shar 05/28/94
05:42:32 PM

Title: HOT AND SPICY CHICKEN
Categories: Meats, Chinese
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 To 2 teaspoons anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry, soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken pieces are tender. Add
cornstarch to thicken. Serve.

—–

Title: Bacon Corn Bread
Categories: Breads
Yield: 6 servings

1 c Corn-meal
1 c White flour
3 ts Baking powder
1/2 ts Salt
1 tb Sugar
1 Egg, well beaten
1 c Sweet milk
1/4 c Diced bacon

Sift flour, measure, and sift with baking powder and salt. Add
corn-meal. Combine egg, milk, and bacon which has been crisped. Add
dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot
oven (450 F) 15 minutes. 10 minutes. Mrs. Fred Snell, Erie, PA.

MMMMM

BAHMI GORENG (FRIED NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 oz Chinese noodles (mie)
11 oz Pork — minced
7 oz Sausages
2 oz Shrimp — peeled cooked
2 oz Ham
1 Onion
2 Garlic clove
4 oz Bean sprouts
4 oz Snow peas
4 oz Endive
Celery — bunch
Chives, fresh
Oil
1 t Ginger, ground
Salt
3/4 ts Pepper, white
1 tb Ketjap manis
1 Lemon — (opt)

Cook the noodles according to the directions on the pack. Cut the onions
and garlic into fine pieces. Make little balls of the minced pork and fry
this together with the sausages in a wok or wide frying pan. Then add the
cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp,
ham, and spices, add salt and pepper to taste ans stir-fry till it is
thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal
Manis to taste. Sambal Manis (dark hot condiment) is used more with these
two than the soy based pork ones.
— Jen Kuiper

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Title: LEMON SORBET
Categories: Desserts, Fruits
Yield: 6 servings

Peel of 1 lemon, diced small
1 c Water
1/2 c Sugar
1/2 c Lemon juice
1/2 c Mineral water
Lemon peel twists to garnish

Make a syrup by combining the finely diced lemon peel
with the water the sugar in a non-corrosive pan.
Bring to a boil, reduce heat simmer for 5 minutes.
Remove from the heat let cool. Combine the syrup
with the lemon juice the mineral water.

At this point, use one of two steps. Either use an
ice cream maker follow the maunfacturers
instructions. Or, place in a tall canister put in
the freezer. Freeze for 1 1/2 hours. Remove, stir
beat briefly with a whisk. Return to the freezer
repeat the beating process after another 50 minutes.
You may have to repeat this three or four times. The
more you beat your sorbet, the more air is being
incorporated hence the lighter the finished product.
Keep in the freezer above your fridge rather than a
deep freeze otherwise you’ll get a finished product
that is hard. If you only have a deep freeze, place
sorbet in fridge for 1 to 2 hours before serving.

Will keep for 3 or 4 days.

NOTE: The author from whom I adapted this recipe
suggested that you do not use a deep freeze or any
free standing when making sorbets because the
temperatures are too cold. However, I have had no
success making a sorbet from scratch in a
fridge-freezer. I use my chest freezer mix more
often than is called for. When the sorbet is ready,
then I transfer it to the fridge freezer for keeping
it.

Adapted from Jim Tarantino, “Sorbets!”

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