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.

– – – – – – – – – – – – – – – – – –

Title: Vegetable and Bean Biryani
Categories: main dish, rice, vegetarian
Yield: 4 servings

1 md aubergine; cubed (large is better, though)
1 pn salt and black pepper
4 tb vegetable oil or vegetable ghee
3/4 ts poppy seeds
1 ts mustard seeds
1 pn cayenne
1/4 ts turmeric
3/4 ts garam masala
1/4 ts ground coriander
1 red pepper; seeded and sliced
3 oz butter beans; cooked
2 tomatoes; skinned, seeded chopped
8 oz long grained brown rice;
-cooked with saffron (??? expensive or what???)
1 oz toasted pine nuts
1 oz raisins
1 coriander sprig for garnish*

Place the aubergine cubes in a colander, sprinkle with salt and leave for
30 minutes. Rinse the cubes and dry.
Heat the oil or ghee in a large pan. Add the poppy and mustard seeds and
cook for 2 minutes, stirring.
Add the cayenne pepper, turmeric, garam masala, coriander, aubergine, red
pepper, beans, tomatoes and salt and pepper. Cover and cook for about 10
minutes.
Layer the rice and vegetable mixture in an ovenproof dish. Cover and cook
in a preheated moderate oven (180~C, 350~F, Gas Mark 4) for 30 minutes.
To serve:

Sprinkle with toasted pine nuts and raisins. Garnish with a coriander
sprig and serve hot.

* I’ve never used sprig of coriander – can’t stand it unless it’s ground
coriander, from a packet! It’s called cilantro in the US, isn’t it?

This recipe from Carole Bowen’s book “The Vegetarian Cookbook”, I think.

—–

VEGETABLE-SESAME PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 c AM Brown Rice Flour
1/4 c AM Hulled Sesame Seeds
2 tb AM Unrefined Sesame Oil
2 tb AM Sesame Tahini
1/4 c Water
—–FILLING—–
3 tb AM Unrefined Sesame Oil
1/2 Onion — minced
2 Garlic cloves — minced
2 c Chopped turnips or potatoes
2 c Chopped carrots
1 c Finely chopped broccoli
– stems
1/4 c AM Sesame Tahini
-OR- Peanut Butter
2 ts Cider vinegar
1 t Syrup or honey
1/4 ts Sea salt (optional)
1 tb Tamari soy sauce
1/2 ts Ginger
—–MIX—–
3 tb Arrowroot powder
1/2 c Cold water

CRUST: Mix all ingredients together until evenly
blended. Pat into deep 10″ pie plate. Bake at 400 F.
for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add
oil, onion and garlic; saute 1 minute. Add chopped
vegetables; saute until almost tender, about 10
minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into
1-1/2 cups more cold water or orange juice. Pour over
vegetables. Lower heat. Stir and simmer until
slightly thickened. Pour all over crust. Sprinkle
with 1/2 cup chopped nuts. Bake at 375 F. for 45
minutes or until set.

Other vegetables may be substituted for those above,
such as mushrooms, cauliflower, purple cabbage,
celery, etc.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: GLOGG IV
Categories: Beverages, Alcohol, Beverages, Alcohol
Yield: 6 servings

6 x Cloves, whole
6 x Cinnamon sticks
4 x Cardamom, whole, shelled
4 c Cranberry juice cocktail
(32 oz bottle)
1 c Light raisins
1/4 c Sugar
2 c Port

Tie spices in cheesecloth bag or gauze and place in sauce pan. Add 2 cups
of the cranberry juice cocktail, the raisins, and the sugar, bring to a
boil. Simmer, uncovered, for 10 minutes. Remove spices.

Before serving add remaining cranberry juice and the wine, heat to almost
boiling. (DO NOT BOIL!) Pour into heat proof pitcher, serve in mugs or
punch cups, adding a few raisins to each.

—–

Title: Chocolate-Filled Ravioli Cookie
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

—–

Title: Overnight Cookies
Categories: Cookies Desserts Londontowne
Servings: 1

2 c Sugar 1 1/2 c Melted butter
4 1/2 c Flour 2 t Baking powder
3 ea Eggs 1 x Vanilla (optional)

Combine sugar with melted butter. Sift flour and baking powder. Add eggs
alternately with flour to creamed mixture of butter and sugar. Add vanilla
if desired.

Divide dough into 4 parts. Add one of the following to each part:

1/2 c coconut 1/4 c peanut butter or nuts
1/2 c dates 1 t ea. cinnamon and nutmeg

Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.

Mrs. James W. Wilson

—————————————————————————–

Cheese and Corn Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Potatoes,
Peeled and chopped finely
1 c Water
2 ts Instant chicken bouillon
1/8 ts Ground red pepper
1 d Black pepper
3 c Milk
10 oz Frozen kernal corn
2 tb Flour
1 1/2 c American cheese, shredded
1 tb Parsley, snipped

In a large saucepan combine chopped potatoes, water, bouillon
granules, ground red pepper, and black pepper. Bring to boiling;
reduce heat. Cover and simmer about 10 minutes or till potatoes are
tender, stirring occasionally.

Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir
together remaining 1/2 cup milk and flour; stir into potato mixture.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon
into 4 soup bowls. Top each serving with parsley.

– – – – – – – – – – – – – – – – – –

IMPOSSIBLE GARDEN VEGETABLE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli OR Cauliflower
-Fresh, chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1 c Cheddar cheese — shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 t Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1
1/2”) Cook broccoli till almost tender; drain
thoroughly*. Mix broccoli, onion, green pepper in pie
plate. Beat remaining ingredients 15 sec in blender or
1 minute with hand beater or till smooth. Pour in pie
plate. Bake till golden brown and knife inserted in
centre comes out clean; approx. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato
slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or
cauliflower thawed and drained may be substituted for
the fresh. Do NOT cook.

– – – – – – – – – – – – – – – – – –

Title: Pickled Cucumber and Onion Salad
Categories: Salad, Posted-mm, Tried
Yield: 6 servings

1/2 c Water
1/3 c Vinegar
4 T Granulated sugar – plus
-to taste
3 lg Cucumbers, peeled
-and thinly sliced
1 sm Onion, thinly sliced
-Dill to taste (optional)

Source: Suzy’s Family Recipe

Peel cucumbers, slice very thin. Place in a deep bowl and salt. Cover with
a dish and weight down and let stand for 1 hour. Drain off juice and press
cucumber slices between paper towels to dry as much as possible.

Mix water, vinegar, sugar and optional fresh chopped dill in a glass or
plastic bowl. Add cucumbers and onions. Cover and marinate at room
temperature for 1 hour, then refrigerate for up to 2 to 3 hours. These are
best served the same day so they retain their crispness.

Marinade can be adjusted to taste more or less vinegar, water and sugar.

From the recipe files of Suzy@gannett.infi.net

—–

Title: Coconut Cream Dressing
Categories: Salads
Servings: 8

1/2 c Sour Cream 3 T Flaked Coconut
1 T Honey 1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.

Makes about 1/2 cup Dressing

—————————————————————————–