HOTEL ROANOKE PEANUT SOUP

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, diced
1/3 ts Celery salt
1/4 lb Butter
1 t Salt
2 Celery ribs, diced
1 tb Lemon juice
3 tb Flour
1/2 c Ground peanuts
2 qt Hot chicken broth
1 lb Peanut butter (creamy)

Melt butter in sauce pan and add onion and celery.
Saute for 5 minutes (do not brown). Add flour and mix
well. Stir in chicken broth and simmer for 30
minutes. Remove from heat and strain. Add peanut
butter, celery salt, salt, and lemon juice. Sprinkle
ground peanuts on top before serving.

Makes 20 1/2 c. servings.

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TORTILLA SOUP, LEGENDS RANCHO DELUXE

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon canola oil
8 whole corn tortillas — cut into 1″ strips
1 cup onion — diced
1 1/2 tablespoons jalapeno peppers — seeded
— minced
5 cloves garlic — minced
1 tablespoon tomato paste
42 ounces canned tomatoes — undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas — cut into 1/4″ strips
2 cups boneless skinless chicken breasts — cooked
— shredded
1 cup avocado — diced
1/2 cup sharp cheddar cheese — shredded
1/2 cup fresh cilantro — chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1″ tortilla
pieces – cook 2 minutes or until crisp – stirring occasionally.

Add the onion, jalapeno and garlic – saute 3 minutes.

Add tomato paste and tomatoes – bring to a simmer and cook 10 minutes.

Stir in cumn and broth – bring to a boil. reduce heat to medium and
simmer – uncovered – 40 minutes or until reduced to 8 cups.

Place half of soup in a blender – process until smooth – pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp – set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.

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PAN-WILTED WINTER GREENS WITH FRESH GINGER (HH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Grated fresh ginger
3/4 ts Salt, prefer fine sea salt
1 1/2 lb Spinach, large stems removed
-leaves cut into 1 1/2″
-wide strips
1 lb Kale, stems removed, leaves
-cut into 1 1/2“-wide strips
2 lb Swiss chard, stems removed,
-leaves cut into 1 1/2-inch
Wide strips

(Not really ”Heart Healthy" because of the sodium content, but no fat, so
I’ll include it in the category.)

In a very large skillet, combine the ginger, salt and 1/2 cup of water and
bring to a boil over high heat. Add the spinach, kale and Swiss chard,
packing them down with the pan lid. Cover and cook over high heat,
stirring, until tender, about 5 minutes.

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WW-HEARTY LENTIL SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked lentils
2 cups water
6 ounces pared potatoes — diced
1/2 cup each, onion, celery and carrots — diced
2 packets instant beef broth and seasoning mix
2 tablespoons chopped fresh parsley
1 garlic clove — minced
1 bay leaf
dash to 1/8 teaspoon ground cinnamon

In 2-quart saucepan combine lentils and water and bring to a boil. Reduce
heat, cover pan, and let simmer until lentils are tender, about 20 minutes.
Add remaining igredients to lentils and stir to combine; cover and cook over
low heat until potatoes are tender, 20 to 30 minutes. Remove bay leaf before
serving.

Each serving provides: 2 protien exchangs; 1 bread exchange; 1 1/2 vegetable
exchanges 10 calories optional exchange
Per serving: 258 calories; 15 g protien; 1 g fat; 50 g carbohydrate; 819 mg
sodium; 0 mg cholesterol

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NOTES : Tasty, filling, and inexspensive; serve with a mixed green salad.

Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

MMMMM

Crisp Oatmeal Cookies

Recipe By : Blue Ribbon Cookies ISBN 0-312-01739-1
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped nuts

1. Cream together the shortening and sugars. Beat in the eggs and vanilla.
2. Sift together the flour, soda, and salt, then stir it into the creamed
mixture.
3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each addition.
Add the nuts after the last addition of oatmeal.
4. Divide the dough in half and roll out each portion into a long log about 2
inches in diameter. Wrap and chill each log for several hours in the
refrigerator.
5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
greased baking sheet. Be sure to leave room for the cookies to spread as they
cook.
6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly browned.
Remove from the sheet to cool.

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NOTES : You’ll get 4-5 dozen cookies depending on how thick you slice them.

This recipe was entered in the Polk County fair by Susan Peterson, St. Croix
Falls, WI

SINGING HINNIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Sugar
1 t Baking soda
2 ts Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 tb Milk — or enough to make
-stiff dough

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I
would use shortening) and margarine. Add currants and milk to make dough
stiff enough to roll 3/4″ thick. Cut into thick rounds and bake on greased
griddle or lightly greased electric pan set on low, until brown. Turn and
cook on the other side. Split and spread with butter and jam.

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GARBANZO CARROT SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Can EDEN Garbanzo Beans
— drained
1 md Carrot — cut in matchsticks
1/4 c Fresh cilantro or parsley
— (finely chopped)
2 tb Sesame seeds
— lightly toasted
1 Clove garlic — pressed
2 Green onions
— finely chopped
2 tb Sesame tahini — (mixed with
1 tb -water)
1 t EDEN Ume Plum Vinegar

Mix beans, carrot, cilantro, sesame seeds, garlic and
green onions. Mix vinegar with tahini mixture and pour
over salad. Serve on a bed of crisp lettuce.

Prep Time: 15 minutes

Per serving: 218 Calories;
8g Fat (32% calories from fat); 11g Protein;
28g Carbohydrate; 0mg Cholesterol; 270mg Sodium

Copyright 1994 Eden Foods, Inc.

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9-inch single pie crust
2 1/4 cups maple syrup
3/4 cup light cream
1/4 cup all-purpose flour
4 eggs
1 cup walnuts (optional)

In bowl, whisk together maple syrup, cream, flour and eggs
until blended; stir in nuts (if using). Pour into crust.
Bake in 375 oven for 10 minutes; reduce heat to 350 and
bake for 30-35 minutes longer or until set. Let cool on
rack.

Title: SPICED VEGETABLES
Categories: Main dish, African, Vegetarian
Yield: 6 servings

1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee

Depending on the size of the potatoes, either leave
them whole or quarter them, but do not cut them too
small. Chop the broccoli, reserving the inner stem,
but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem,
carrots cauliflower. After 10 minutes, add broccoli
heads steam until vegetables are just tender. In a
heavy pot, saute the onions in the ghee till they are
transparent. Mix in all the steamed vegetables except
the broccoli. Cover cook for 6 to 8 minutes,
stirring often. Add broccoli cook for another 5
minutes. Serve with bread.

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