LOUANN’S MINESTRONE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And
Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
3 Cloves Garlic — minced
1/4 c Dry Sherry
4 c Vegetable Stock
28 oz Can Roma Tomatoes-undrained,
-chopped
15 oz Can Kidney Beans-drained
-and rinsed
1 1/2 tb Tomato Paste — or more to
Taste
2 md Zucchini — cut in small
Pieces
1/2 lb Green Beans — (fresh)
Sliced
1 t Salt
1 Splash Tabasco Sauce-or
-to taste
1/2 ts Fresh Ground Black Pepper
2 ts Dried Basil
2 ts Dried Oregano
1/2 c Macaroni — small shell

In a large pot, saut the onion and garlic in the
sherry until the onion is translucent, adding more
sherry if needed. Add everything else, and bring it to
a boil over medium-high heat. Reduce heat, cover, and
simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from:
A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the
garlic, and change the chicken stock into vegetable
stock.

Recipe By :

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PUMPKIN COGNAC CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–IRWIN E.SOLOMON JJGF65A—–
—–PHILLY.INQUIRER—–
—–MARILYNN MARTER—–
—–FOR THE CRUST—–
1 1/2 cup Finely crushed graham
Cracker crumbs
1/4 cup Almonds — ground
2 tablespoon Sugar
1/2 teaspoon Ginger — ground
1/2 teaspoon Cinnamon
6 tablespoon Unsalted butter — melted
—–FOR THE FILLING—–
2 pound Cream cheese — softened
1 1/4 cup Sugar
3 tablespoon Cognac
3 tablespoon Maple syrup
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
4 lg Eggs — at room temperature
1/4 cup Heavy cream
1 cup Canned pumpkin
—–FOR THE TOPPING—–
1 1/2 cup Sour cream
3 tablespoon Sugar
1 tablespoon Cognac
1 tablespoon Maple syrup
1/2 cup Sliced almonds — toasted for
Garnish

Generously grease a 10″ springform pan with vegetable shortening..

To prepare the crust,thoroughly combine crumbs,ground almonds,sugar,
ginger,cinnamon,and melted butter..Press firmly into bottom of the greased
springform pan.Set aside.Heat oven to 250 deg..

To prepare filling,beat softened cream cheese smooth in mixer.Gradually add
the sugar,beating until light and fluffy.Add cognac,maple
syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well
after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked
crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan
slightly.Cake should not wiggle.Remove and let cool on a rack for 30
minutes.After 20 minutes,heat oven to 350 deg.

To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix
thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to
oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4
hours at room temperature before removing sides of springform pan. Garnish
outer edge of cake with toasted almond slices.To serve,slice cheesecake with
warm knife.Makes 12 or more servings….. Your Link To The Philly.Inquirer
Irwin

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Shark Hors d’Oeuvres

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/4 c Lemon or lime juice

1/4 c Dry white wine

2 Cloves garlic,crushed

2 lb Shark meat,2″ chunks

1 c Flour,all-purpose,seasoned

Salt to taste

Pepper to taste

2 Eggs,beaten

1 c Bread crumbs

Vegetable oil

Creole mustard/tartar sauce

1. Mix lemon juice, wine and garlic; add shark and marinate in refrigerator

for 1 hour or longer.

2. Dip each fish chunk in seasoned flour, sprinkle with salt and pepper,

then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with Creole mustard or tartar sauce.

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Antebellum Rice Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Melted butter
1 teaspoon Salt *
1/2 tablespoon Melted shortening
1 dash Cayenne pepper (optional)
1 cup Cooked rice
1 cup Milk
1/2 cup Cornmeal
3 Eggs — beaten

This one is from The Bread Winners Cookbook by Mel London.

This recipe was given to me by an old friend in Savannah, who told me
that it was a favorite breakfast bread on the plantations.

* The salt, though traditional, may be eliminated if you choose to do so.

Place the melted fats and the rice in a heavy saucepan, covered, over
very low heat. Mix cornmeal and salt and pepper, then stir milk into
beaten eggs and blend in the cornmeal. Blend together with the rice
mixture and put into greased 8- or 9-inch square pan.

Bake at 450 deg.F. until firm when tapped with finger and well browned on
top–about 25 minutes.

Cut into squares to serve.

Makes 1 to 1 1/2 dozen squares.

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Lemon-Rosemary (Rub)

Recipe By : Toastmaster
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon lemon peel — grated
1 teaspoon dried rosemary leaves
1/4 teaspoon salt — 1
1/4 teaspoon thyme leaves
1/4 teaspoon pepper — coarse ground
2 cloves garlic — minced

Blend all ingredients together. Use to season tender cuts of meat before
grilling. Makes enough to season 2-4 pounds of meat (depending on personal
taste).

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Title: Fig Sugar Plums
Categories: Fruits, Candies, Holiday
Yield: 1 recipe

——————————FIG SUGAR PLUMS——————————

With your hands, pull California dried figs gently into their original
shape, smoothing out wrinkles and perking up stems. With a sharp, small
knife, slit the smoothest side of the figs. Stuff them plump and full
with any of the following goodies:

* half of mint or wintergreen cream patties
* half of chocolate covered mint patties
* salted nuts
* toasted walnut meats
* marshmallow, slit, with piece of chocolate tucked into it
* wedge of candied ginger
* ground nuts mixed with honey
* fondant
* ground or chopped salted peanuts mixed with peanut butter
* blanched almonds, dried slowly in oven
* candied cherry
* chunk of candied pineapple

Arrange these good-to-eat and good-to-look-at figs on pretty tray. Place
candle into a stem-clipped fig, which will serve happily as candle stick.
Conversation piece — and piŠce de resistance!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Strawberry Rhubarb Custard Pie

Recipe By : The Denver Post 6/25/97
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry Strawberries
Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 single unbaked 9-inch pastry shell — frozen or fresh
3 eggs
3 tablespoons milk
1 1/4 cups sugar
1/4 cup flour
3 cups diced rhubarb
1 cup sliced strawberries

Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and
flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to
60 minutes until custard is firm.

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Per serving (excluding unknown items): 175 Calories; 2g Fat (10% calories from
fat); 3g Protein; 37g Carbohydrate; 69mg Cholesterol; 25mg Sodium

Food Exchanges: 1/2 Lean Meat; 2 Fruit; 2 Other Carbohydrates

COCONUT SNOWBALL COCOA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Vanilla ice cream
1 c Coconut, flaked
1/2 c Unsweetened cocoa
1 qt Milk
1/2 c Dark rum (optional)
1 c Cream of coconut
1 t Coconut extract
1/2 c Chocolate ice cream suace
8 Marachino cherries

Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on
waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa
into milk in a large suacepan. stir in rum, if desired, cream of coconut
and coconut extract.Bring to simmer over medium-high heat. Pour into 8
large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle
ice cream ball with chocolate sauce and top with a cherry.Makes 8.

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Title: ORANGE-JICAMA SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
1 sm Jicama, halved
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and jicama (cut into julienne strips) on salad
greens on 6 salad plates. Serve with Orange Dressing. 6 SERVINGS; 275
CALORIES PER SERVING. ORANGE DRESSING Shake all ingredients in tightly
covered container.

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Title: BARBECUED TEMPEH (VEGAN)
Categories: Digest, Dec.
Yield: 2 servings

8 1/2 oz Tempeh, cut to small cubes
3 tb Vegetable oil
1 md Onion, chopped
2 Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses
2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds Tobasco sauce

Saute onions, garlic spices till onions soften. Add
peppers tempeh chunks continue to saute for 5
minutes or so. Transfer to a shallow baking pan.

Whisk together the sauce ingredients (tamari, lemon
juice, molasses, vinegar, mustard, paste water).
Add to the vegetables. Bake for 30 minutes at 350F for
30 minutes covered then for 30 minutes uncovered.
Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

Source Unknown

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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