Onion Soup Cyrano

Recipe By : The new York Times Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Onions — sliced
1/2 Cup Butter
1 1/2 Quarts Beef stock
Salt
Freshly ground black pepper
4 Slices French Bread — toasted
1/2 Cup Grated Parmesan cheese

1. Preheat oven to hot (400F)
2. Saute the onions in four tablespoons of the butter until golden,
stirring often.
3. Add the stock and boil 10 minutes. Season to taste with salt and
pepper.
4. Place the toast in one large or four small casseroles, add the
soup and sprinkle with cheese. Dot the top with the remaining butter
5. Bake until the top is golden brown.

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NOTES : More important than onions in a good onion soup is the beef
stock with which
it is made. If the stock is rich and full-bodied the onions become
secondary.

Barley-Vegetable Casserole

Recipe By : Lean and Luscious and Meatless Cookbook
Serving Size : 6 Preparation Time :2:10
Categories : Casseroles Grains
Main Dishes Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 C Barley
1 C Onions — chopped
1 C Cauliflower — chopped (1/4″ pcs)
1 C Mushrooms — chopped
1 C Carrots — finely shredded
2 1/2 C Water
2 Tsp Vegetable Broth — vegetarian
1/4 Tsp Garlic Powder
1/8 tsp Pepper

Preheat oven to 350 deg. F.
Spray nonstick cooking spray on 1 3/4 qt casserole dish.
In lg nonstick skillet, over med heat, cook barley for 2 – 3 min – until
lightly browned – in sm amt of water or broth. Stir frequently. Place
in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 min.
Add mushrooms and carrots. Cook 5 more min, stirring frequently. Add
veggies to casserole.
In a sm bowl, combine water, broth mix, garlic powder, and pepper. Mix
well and add to casserole.
Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of
the liquid has been absorbed. Stir several times while baking.
Let stand 5 min, then mix and serve.

Typed for you by Reggie Dwork reggie@netcom.com

– – – – – – – – – – – – – – – – – –

NOTES : Recipe modified to lower the fat.

Cal 95.4 g
Fat 0.7 g
Carbs 20 g
Protein 3.6 g
Sodium 129 mg
Dietary Fiber 5.1 g
CFF 5.8%

Title: Tropical Fruit Brunch Parfait
Categories: Parfaits, Brunches, Non-fat
Yield: 4 servings

1 cn DOLE Tropical Fruit Salad
-(15 1/4 oz)
1 c Nonfat cottage cheese
1 pk Nonfat sugar free peach
-yogurt
1/4 c DOLE Raisins
1/2 c Nonfat plain granola

DRAIN tropical fruit salad. COMBINE cottage cheese, yogurt and
raisins. LAYER in 4 glasses: cottage cheese mixture, fruit salad and
granola.

Prep time: 10 minutes.

MMMMM

MELT-IN-MOUTH BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 c All purpose flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Baking soda
3 tb Solid veg. shortening
-or unsalted margarine
3/4 c Buttermilk OR 1 CUP HEAVY
-CREAM
1 c All purpose flour, for
-shaping biscuits
2 tb Butter or margarine, melted

1. Heat oven to 475 degrees. Spray an 8″ baking pan
with cooking spray. 2. In a medium sized bowl, mix
flour, sugar, baking powder, salt, and baking soda
until blended. Cut in shortening with pastry blender,
or work it in with fingertips until lumps are no
larger than small peas. 3. Stir in buttermilk ( or
cream) and let stand for 2-3 min. dough is very wet.
4. Pour remaining 1 cup all-purpose flour onto a
plate. Flour hands well. Scoop up about 2 Tbsp. dough
and scrape it onto the flour. Sprinkle more flour onto
the dough. Gently pick up clump of dough and shape
into a soft round by passing it from hand to hand,
shaking off excess flour. Place in middle of prepared
pan. Shape 9 more biscuits this way. 5. Brush tops
with melted butter. Bake 16-18 min or until tops are
evenly brown.

These are the best biscuits I ever made! PLEASE MAKE
THEM FIRST WITH THE HEAVY CREAM. IT IS MUCH BETTER
THAN MAKING THEM WITH BUTTERMILK! This recipe came
from the Woman’s Day Magazine, 2/22/94

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Title: Chilled Couscous Salad with Mango
Categories: Vegetarian, Ovo lacto, Salad/dress
Yield: 4 servings

1 c ;water
2/3 c Couscous, whole-wheat; un-
-cooked
1 tb Tahini
2 tb Orange juice
1 c Yogurt OR
1 c Tofu, soft
1/2 ts Cumin, ground
pn Ginger, grund
1/2 c Chickpeas; cooked, thorough-
-ly rinsed if canned
1 lg Mango; peeled, diced
1/4 c Raisins, golden
1/4 c Cilantro, fresh; minced
1/2 c Fruits, dried, assorted:
-pineapple, papaya, orange
-optional

Bring water to a boil in a saucepan. Stir in couscous, return to a
boil, cover and turn off heat. Let sit (without lifting the lid)
until the water has been absorbed.

Meanwhile, stir together tahini and orange juice to make a smooth
paste. Place yogurt or tofu in a large mixing bowl and whisk until
light and smooth. Whisk in tahii mixture, cumin and ginger. Stir in
chickpeas, mango and raisins.

Fluff couscous with a fork to break up any lumps. Stir into mago
mixture. Add cilantro and dried fruits if desired; stir until
thoroughly blended. Cover and refrigerate until chilled through, aout
3 hours.
Serves 4 as a side dish.

Per serving (lacto version): 246 cal; 10 g prot; 2 g fat; 47 g carb;
1 mg
chol; 611 mg sod; 6 g fiber

Vegetarian Times, August 1993/MM by DEEANNE

MMMMM

Kay’s Shadywood Showdown Chili

Recipe By : Kay Bailey Hutchison
Serving Size : 1 Preparation Time :0:00
Categories : Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onion — diced
2 bell pepper — diced
olive oil
salt
pepper
garlic powder
2 1/2 pounds ground sirloin
4 tablespoons mole sauce
2 cans (8 oz.) ea. tomato sauce
water
4 tablespoons chili powder
16 ounces kidney beans, canned (opt.)

Saute half the onions and peppers in 1 tablespoon olive oil. Add salt,
pepper and garlic powder to taste. Brown meat separately, leaving in
chunks. Drain fat. Add onion/pepper mixture to meat. Add 3 tablespoons
mole sauce to mixture. Transfer to large pot. Add tomato sauce, 2 to 3
cans water and 3 tablespoons chili powder. Bring to a boil. Add remaining
mole sauce, if desired. Simmer one hour. Season and stir occasionally.

Saute remaining onion and peppers as above. Add to pot along with drained
beans. Add final chili powder to taste. Finish heating about 15 minutes
and serve with favorite fixin’s.

– – – – – – – – – – – – – – – – – –

NOTES : In 1995, Kay Bailey Hutchison won the Congressional Chili Cook-Off
with this recipe.

Title: Sweet Squash Soup
Categories: Soups, Mcdougall, Vegan
Yield: 8 servings

1 lg Butternut or buttercup
– squash
1 1/2 c Sliced onion
1 1/2 c Peeled chopped apple
1 c Chopped carrot
2 t Minced fresh ginger
5 c Water

Put the whole squash in a microwave oven and cook on high power for 8
minutes. Peel the squash and cut into cubes. (If you don’t have a
microwave oven, this step may be omitted. This brief cooking time simply
makes the squash easier to peel and cut up.)

Place all of the ingredients in a large soup pot and simmer over
medium-low heat for 45 minutes. Place the soup in a blender or food
processor, in batches, and blend until smooth and creamy.

Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Butterscotch Rolls
Categories: Bread Osg1966 Rolls
Servings: 1

2/3 c Shortening
2/3 c Sugar
2 ea Eggs
1 ts Salt
2 ea Yeast cakes
1 c Waer; lukewarm
2 c Milk; warm
10 c Flour
Filling;——————-
———————–
1/2 c Brown sugar
2 ts Cinnamon
1/2 c Butter; melted
1 c Pecan nuts

Cream shortening and sugar, add eggs, salt and beat well. Dissolve
yeast in warm water, combine with warm milk and above mixture, add
flour. Knead until smooth, let rise until light. This dough will keep
3 days in a cool place. Roll on board to 1/2 inch in thickness. Spread
with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in
1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and
3 pecan meats. Place slices, cut side down, in muffin pans. Set in
warm place to rise and bake 15 to 20 minutes.

Note: No temperature give. Assume a hot 400 F. oven.

Source: Hancock County, OH
—–

Title: EASTER EGGS
Categories: Candy
Yield: 6 servings

1/4 lb Butter
8 oz Cream cheese
Add:
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

Soften and mix together butter and cream cheese.

Place in refrigerator to chill. Form into egg or ball shape. Dip in
melted chocolate coating.

MMMMM

Title: Italian Brown Rice Croquettes
Categories: Veggies, Main dish, Appetizers
Yield: 6 Servings

2 c ;water
1 c Rice, brown, long-grain
1 tb Olive oil
2 Celery ribs; with leaves,
-finely chopped
2 Garlic cloves; minced
1/2 lb Tofu, firm; crumbled
1 c Vegetable stock
1/4 c Oats, rolled
3 tb Soy sauce
1 c Parsley, fresh; finely
-chopped
1/2 c Basil, fresh; finely chopped
1/4 ts Pepper
pn Cayenne pepper
1 c Bread crumbs, whole wheat
1 c Olives, black; finely
-chopped
1 c Bread crumbs, herbed (see
-recipe)
Nutty Basil Pesto (see
-recipe

In a medium saucepan, bring the water to a boil over
medium-high heat. Add the rice, cover, and return to
the boil. Immediately reduce the heat to low and
simmer until the water is absorbed, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the oil over
medium heat. Add the celery, onion, garlic and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

Put the tofu, vegetable stock, oats and soy sauce in
a blender and blend until smooth. Add the parsley,
basil, balack pepper, and cayenne and pulse until
blended. Add to the onion mixture.

Add the cooked rice to the onion mixture, along with
the whole wheat bread crumbs and olives, and mix well.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the rice mixture into 2-inch balls (about 1/2
cup) for a main dish or 1-inch balls (about 1/8 cup)
for an appetizer. Roll each ball in the Herbed Bread
Crumbs, patting to make the crumbs adhere, and put the
croquettes on the baking sheet. Bake until lightly
browned, 20 to 30 minutes.

Arrange the croquettes on a serving platter and serve
the Nutty Basil Pesto on the side.

May All Be Fed by John Robbins/MM by DEEANNE

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