CREAMED CRANBERRY BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried cranberry beans
1 lb Kolbasz
4 qt Water
4 Peppercorns
1/2 Onion — diced
—–ROUX—–
1 tb Bacon drippings
1 tb Flour
1 Onion — minced
—–THICKENER—–
1/2 pt Sour cream
1 tb Flour

Wash beans. Soak overnight and cook with kolbasz in a
soup kettle along with onion and salt and peppercorns
to taste. When beans and meat are cooked, make roux:
Brown roux ingred. til brown in color and add 1 c.
water; bring to a boil. Add this to soup and cook
about 5 minutes until soup comes back to a boil. Take
1/2 pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add
hot soup, 1 tablespoon at a time, and mix well until
cream is thinned, then add to hot soup (prevents
curdling). Bring back to gentle boil, then turn heat
off.

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Title: Tiramisu – Balducci’s in New York City
Categories: Desserts, Italian
Yield: 6 servings

24 Ladyfingers, Toasted In A 2 tb Marsala Wine
– 375 Degree Oven 15 Min. 2 tb Triple Sec
2 c Espresso Coffee, Cooled 2 tb Brandy
6 Eggs, Separated 2 tb Orange Extract
6 tb Sugar 8 oz Bittersweet
Chocolate,
1 lb Mascarpone – Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the
cooled
espresso. Put half of the soaked ladyfingers in one layer in a
rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks
with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they
are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in
the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone
mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1
hour
before serving.

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Title: GYROS
Categories: Sandwiches, Beef, Greek
Yield: 4 servings

1 lb Steak, sirloin

MMMMM—————————–MARINADE———————————-
3/4 c Wine, dry red
2 ts Olive oil
1 sm Garlic clove; chopped
1/2 ts Oregano, dry
1 ts Salt
1/2 ts Pepper

MMMMM———————-CUCUMBER SAUCE TOPPING—————————
1/2 c Yogurt, plain
1/4 c Sour cream
1/2 Cucumber; chopped
1/2 sm Onion; chopped
Salt pepper to taste

Cut sirloin steak into strips, about 5 inches long and 1/4 inch thick.
Marinate steak in wine mixture for 24 hours.

Mix cucumber topping ingredients well; cover and refrigerate. Before
cooking, drain wine, fry steak in 2 tablespoons butter. Warm pita bread
in oven, cut in half; split open and fill with meat; adding cucumber
sauce to taste.

: Source: Cooking the Grecian Way
: from The Ladies of Sts. Constantine and Helen Greek Orthodox Church

OMELETTE PAKAKI CURRY (SPINACH TOMATO OMELETTE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Cheese/eggs Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Eggs
1 pn Salt
1 t Garam Masala
1 tb Butter or oleo
1 lb Spinach, fresh or thawed
2 tb Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tb Ginger, fresh and chopped
2 ea Green chilies (optional)
1 t Cumin, ground
3 ea Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under “Garam Masala”). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside and
keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to
a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and
chilies until onions are golden. Add cumin and tomatoes. Cook a few mins
more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

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Title: CEREAL SNACK MERINGUES
Categories: Cookies, Low-cal
Yield: 42 servings

3 Egg whites
2/3 c Sugar
4 c Total cereal
1/2 c Semisweet chocolate chips
– if desired

Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg whites in
large bowl until foamy. Gradually beat in sugar; continue beating until
very stiff and glossy. Fold in cereal and chocolate chips. Drop mixture by
teaspoonfuls 2 inches apart onto cookie sheet. Bake 14 to 16 minutes or
until golden brown. Store in airtight container. Makes 3-1/2 dozen
meringues. Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise

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Raspberry Meringues (Pressed Cookies)

Recipe By : Jo Merrill
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large egg whites — room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small
bowl, beat egg whites, cream of tartar and salt
until soft peaks form. Gradually add sugar, beating until VERY stiff peaks
form, about 10 minutes. Add preserves (not
jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth
pastry tube into 1 inch rosettes with a
number 2D decorator’s tube onto prepared cookie sheets. Bake for 2 hours. Cool
completely then remove from paper. Makes 3 dozen. Cecelia Rubio–winner at Del
Mar County Fair, 1993

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MORNAISE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Flour
2 c Milk
1/2 t Salt
1/8 t Pepper
2 Egg yolks
1 T Whipping cream
1/4 c Swiss cheese

In microwave melt butter, add flour, stir until
smooth, 1 minute. Gradually add milk. Beat egg yolks,
add whipping cream. Gradually add hot mixture. Add
cheese at the end.

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Minted Couscous with Currants and Pine Nuts

Recipe By : Bon Appetit 11/95
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 ounces chicken broth
6 tablespoons butter
3 cups couscous
1/2 cup currants
1/2 cup pine nuts — toasted
4 green onion — thinly sliced
1/4 cup fresh mint
2 tablespoons fresh dill — minced

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in
couscous.
COVER,let stand 5 minutes. Fluff couscous with fork. Transfer to bowl.
Add currants, pine nuts, green onions, mint and dill; stir to blend. Season
with salt and pepper.

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Per serving: 457 Calories; 14g Fat (27% calories from fat); 17g Protein; 68g
Carbohydrate; 24mg Cholesterol; 751mg Sodium

Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
Categories: Hamburger, Meats, Pork, Beef
Yield: 4 servings

3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved

In 12″ skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher’s Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4″ balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.

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BANANA BREAD PUDDING

Recipe By : Mary Detweiler ( Collector’s Edition)
Serving Size : 6 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cubed day-old French or sourdough bread — 1-inch
pieces
1/4 cup butter or margarine — melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas — 1/4-inch pieces
SAUCE
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Place the bread cubes in a greased 2-qt. casserole; pour butter over and
toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla,
cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir
to coat. Bake, uncovered, at 375 for 40 minutes or until a knife inserted
near the center comes out clean. Meanwhile, for sauce, melt butter in a
small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk
and corn syrup. Cook and stir over medium heat until the mixture comes to a
full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla.
Serve warm sauce over warm pudding.

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