Title: Acorn Squash Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings

4 1/2 lb acorn squash, halved 5 tb butter, unsalted 4 lg leeks, chopped
(white and -tender green) 7 thyme, fresh or 1 ts dried 5 c chicken
broth 1 1/4 ts salt 1/2 ts pepper, fresh ground 1/2 c sour cream 2 tb
chives, chopped (3 tb) 8 bacon slices, fried crisp and -crumbled 1.
PREHEAT OVEN TO 350 DEGREES F. PLACE SQUASH, CUT SIDE DOWN, ON A BAKING
SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A
SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT
THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING
CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED. REMOVE THYME SPRIGS (IF YOU
USED FRESH).

3. STIR IN THE STOCK AND THE SQUASH. SIMMER FOR AROUND 20 MINUTES. IN
SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR
BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF
SOURCREAM AND CRUMBLED BACON.

—–

Date: 09 May 93 16:32:39 CDT
From: BARRONTO@ctrvax.Vanderbilt.Edu

Tom’s Bean Loaf (I made it up as I went along)

6 oz canned kidney beans
1 cup cooked brown rice
finely chopped vegetables
garlic (lots)
3 tbsp Country-style dijon mustard (I used Grey Poupon — don’t know if
other brands exist)
2 tbsp molasses

Mash the beans into paste and add the mustard and molasses. Mix well.
You can chop up whatever vegetables you like — I used onion, yellow,
red and green peppers, and celery. Once I’d chopped the vegetables, I
think I had about a cup of them. Chop up the garlic. I used about
half a head. Also note that the measurements on the mustard and
molasses are approximate. I judged the amounts of them I wanted by
the consistency of the paste rather than actually measuring them. I
am sure about the bean and rice measurements, though. Finally, I put
all the ingredients together and mixed them, sprayed a loaf pan with
non-stick spray, and put the whole thing in the oven at F 350. I
baked the thing for 45 minutes and it was still a bit juicier than I
wanted. You might want to try baking it for an hour. I poured some
mushroom gravy from a can over it and it was both tasty and hearty.

Peanut Butter Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mixture 1:
1 stick melted butter
4 cups powdered sugar
18 ounces creamy peanut butter
Mixture 2:
7 ounces chocolate candy bar, such as Hershey’s — up to 8
ounces
1/2 bar parrafin wax
1 cup chocolate chips

Mixture 1: Mix and roll into balls. Refrigerate until firm.
Mixture 2: Melt and mix together.

Roll balls into mixture two.

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The Best Beef Stew

Recipe By : Toronto Star’s Best of the Year article, December 29, 1993
Serving Size : 4 Preparation Time :0:00
Categories : Herbs Meats
Stews Tested
The Best! Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
6 medium onions — cut in wedges
2 1/2 pounds stewing beef*
1/4 cup all-purpose flour
341 milliliters beer — (one can)
28 ounces canned tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
2 cups mushrooms — thickly sliced
pepper
chopped fresh parsley

* boneless short rib, blade or rump roast

In large dutch oven or oven-proof casserole with lid, heat half the butter and
oil over medium heat. Cook onions until beginning to brown, about 10 minutes.
Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden.
Remove onions; set aside. Wipe casserole.

Lightly coat meat in flour, shaking off excess. Heat remaining butter and
oil in casserole over medium high heat. Add meat in batches (pieces should
not touch) and brown well on both sides. Add to onions.

Pour off any fat. Add beer and bring to boil, stirring to scrape up brown
bits from bottom. Simmer beer over medium heat until reduced by one-third,
about three minutes.

Return onions and beef to casserole, along with tomatoes and their juices,
oregano, thyme, and salt. Cover snugly. Cook in preheated 325F oven 1 3/4
to 2 hours or until meat is fork tender. Heat olive oil in heavy skillet.
Add mushrooms. Cook over medium heat about 5 minutes, turning at intervals,
until nicely browned. Add to stew. Adjust seasoning with salt and pepper.
Garnish with parsley.

Makes 4 to 6 servings.

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NOTES : This stew is great. Twice I’ve used a cross rib roast (1.5 kg) that I
cut up, for the stewing beef. The meat was quite tender and moist. Also,
it freezes well.
Nutr. Assoc. : 0 0 0 2216 0 0 0 0 0 0 0 0 0 0

The Great Pumpkin Cookie

Recipe By : back of a can of pumpkin (Libby’s?)
Serving Size : 66 Preparation Time :0:00
Categories : Cookies High Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
2 cups brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Combine flour, oatmeal, spices, and slat. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup pumpkin and mix 1 minute more. Either with mixer or by hand add
flour and remaining pumpkin alternately. Stir in nuts and raisins.

Drop by teaspoon on lightly greased sheet. Bake at 350° F. for 15-20
minutes or until firm and lightly brown. Makes about 5-6 dozen cookies.

Unbaked dough may be frozen in air-tight container. Thaw in refrigerator;
bake as directed.

per cookie: 116 Kcal 6g fat (0.7g sat fat) 45% CFF 99mg Na
(1.5g PRO/5.9g FAT/14.8g CHO)

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 1440 0 0 4653 0 0

Title: Creamy Baked Potato Soup
Categories: Soups
Yield: 6 servings

6 md Potatoes; peeled and diced
4 tb Butter
4 tb Flour
1 md Onion; peeled and chopped
6 c Milk
1/2 ts Thyme leaves
Salt and pepper; to taste
1 Smoked ham hock (or 1 ham bo
1 c Mashed potatoes; *see note

Recipe by: Randy Pollak In a dutch oven, heat butter and saute onions
until lightly browned. Add flour and continue cooking for 1 minute.
Add milk stirring until mixture is smooth and begins to thicken
slightly. Add thyme leaves, smoked ham hock, and mashed potatoes.
Place covered in a preheated 350-degree oven and bake for 1 hour or
until potatoes are tender. If soup is too thick thin with a little
cold milk. Season with salt and pepper and garnish individual bowls
with chopped fresh parsley and grated carrot.

MMMMM

SOUR SOUP WITH RICE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4 Black mushrooms
1/3 c Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
1/2 c Rice stick noodles, soaked
1 t Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.

– – – – – – – – – – – – – – – – – –

Title: Quick Miso Soup
Categories: Veg-cook, August
Yield: 1 servings

2 c Water
1 Carrot
1 c Red cabbage
1 Serving chinese egg noodles
1/2 c Cooked kernels of corn
x Miso paste to taste

Put the water on to boil. Chop up the carrot and cabbage. Throw in. When
the water boils, throw in the noodles. Add miso to taste. Stir. Throw in
the corn. Eat.

From: weiler@techwrite.mpr.ca (Anne Weiler). rfvc Digest V94 Issue #167
Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

cut up a head of cabbage (or more)
put about half in a big soup pot
throw in a handful or two of rice
pour in some tomato sauce, tomato paste, and/or canned tomatoes
(crushed or diced–not whole)
add the rest of the cabbage and some more rice
add more tomato

i usually add chopped onion and garlic

season to taste

let it simmer for a couple of hours, stirring occasionally. Or, put
the whole thing in the crockpot on low in the morning and it’ll be
ready for dinner.

Matzoh Ball Soup

Recipe By : David Rosengarten
Serving Size : 0 Preparation Time :0:00
Categories : Soups Stews Taste

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken
1 large onion — studded with 3
— cloves
2 carrots — quartered
2 small stal celery — cut into 3-inch
— pieces
2 small leeks — split lengthwise
1 parsley root — trimmed
2 parsnips — quartered
1 sprig fresh thyme or 1 teaspoon dried
6 parsley sprigs
Salt to taste
For the Matzoh Balls:
2 large eggs — beaten lightly
3 tablespoons seltzer
2 tablespoons rendered chicken fat — melted
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup Matzoh Meal

Place chicken in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer
, partially covered, for 1 1/2 hours. Strain, removing fat from
surface, and reduce to 6 cups, to concentrate flavor.

In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.
Gradually stir in the matzoh meal until everything is well combined. Chill,
covered, in the refrigerator for at least 4 hours and up to
8 hours

Bring a pot of salted water to a boil and using cool, wet hands,
shape the matzoh mixture into eight balls about 1 1/2-inches in diameter.
Reduce the heat to simmering and gently add the matzoh balls
. Cover the pot and poach the matzoh balls in the barely simmering
water for 25 minutes.

Add matzoh balls to soup and serve.

From Taste Show # 4848

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