SOPA DE PALTA – AVOCADO SOUP

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

Amount Measure Ingredient — Preparation Method
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Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Title: First Lady Jacque Batt’s Turketti Casserole
Categories: Governors r, Casseroles
Yield: 1 servings

1 1/4 c Uncooked broken spaghetti
1 c Diced leftover turkey; (1
-to 2)
Or chicken
1/2 c Chopped small onion
1 cn Cream of mushroom soup
1/2 c Chicken broth
Or water
1/2 ts Salt
1/8 ts Pepper
3/4 c Grated cheddar cheese
; (3/4 to 1 3/4)
Adjust to personal p
-reference

Recipe by: Governor Philip E. Batt, Idaho
Cook spaghetti, drain well. Mix all ingredients except
cheese. Toss together well. Pour into a greased casserole
dish. Cover with grated cheese. Bake in a 350 oven for 45
minutes.JM.
Governor Philip E. Batt, Idaho

MMMMM

Title: SHANGHAI BEEF
Categories: Beef, Oriental
Yield: 4 servings

1 lb Flank steak,cut into strips
1 cn 10 1/2 oz. condensed beef
Broth
2 tb Oil
8 oz Can sliced water chestnuts
Drained
1/4 c Water
1 md Red bell pepper coarsely
Chopped
4 tb Soy sauce
2 tb Cornstarch
5 Scallions cut diagonally
Into 1″ pieces
1/4 ts Black pepper
1 1/2 c Dry rice

Brown beef in hot oil in a skillet,about 5 minutes.Add
water chestnuts,red bell pepper,scallions and
pepper.Cook,2 minutes longer.Mix broth,water,soy sauce
and cornstarch;stir into beef mixture.Cook and stir
until mixture thickens and comes to a full boil.Stir
in rice.Cook;remove from heat.Let stand 5 minutes.
Fluff with a fork.Makes 4 servings.

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BRAN OR RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

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Title: Cereal Mix Snack
Categories: Snacks
Servings: 20

1/3 c Vegetable oil
1/4 c “table grind” Mrs. Dash
-or other no-salt seasoning
1/4 c Sodium-reduced soy sauce
18 c Mixed cereals pretzels
-(toasted oats,
– mini Shredded Wheat,
– Chex–any variety)
1 1/2 c Dry roasted peanuts

PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash
and soy sauce and heat just until hot. Combine the cereals and nuts in a
large bowl. Pour the hot oil over the mixture, turning with a wooden spoon
or spatula to cover evenly. Divide the mixture between 2 large deep
roasting pans and bake for 1 hour, stirring 3 or 4 times during baking.
Remove the pans from the oven, let cool and store in air-tight containers.
It will last several weeks.

Makes 20 Cups

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Spice Cookies with Candied Ginger
Categories: Cookies
Yield: 1 servings

1 3/4 c Plus 2 teaspoons all-purpo
-se flour
1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter — room temp.
1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about
1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar
Powdered sugar

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center if oven and preheat to 350 degrees. Grease heavy
large cookie sheets. Combine flour, baking soda and salt in medium bowl.
Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another
bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon,
ground ginger, and cloves. Add dry ingredients and beat just until moist
clumps form. Press mixture together to form smooth dough.Form level tbsp.
of dough into 1 inch balls. Roll in sugar and place on
prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.
Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar
before each pressing. Bake until cookies are light brown, about 13
minutes.
Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool
completely. sift powdered sugar over half of each cookie. (Can be prepared
ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

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RHUBARB CUSTARD PIE WITH CRUMB TOPPING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Custard

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie shell — unbaked
4 1/2 cup Rhubarb — 1/2″ pieces
1 1/2 cup Sugar
1/4 cup Flour
Dash of salt
2 Eggs
1/2 teaspoon Vanilla
————-t————–
1/2 cup Flour
1/2 cup Sugar
1/4 cup Butter or margarine

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
shell.For Topping;stir together flour and sugar.Cut in butter until it
resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
completely before serving. Store pie in refrigerator.

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SPECIAL THAI CHICKEN WITH CHILLIES (MILD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
4 Fresh Red Chillies
— seeded and sliced
3 Garlic cloves — sliced
500 g Chicken breast — sliced
1 Onion — sliced
2 tb Oyster sauce
1 tb Fish sauce *
1 tb Tamarind sauce
2 ts Brown sugar
— (or jaggary if available)
1/2 c Straw mushrooms
— (or tinned mushrooms
— if desperate)
1/2 c Bamboo shoots (strips)
1/2 Lime — juiced
6 bn Coriander (fresh)

*NOTE: (Fish sauce is available from Asain food shops. Alternatively
substitute twice this amount soy sauce.)

Instructions: ÿÿÿÿÿeat oil in wok, add chillies and garlic and
fry until crisp and golden. Drain onto paper towels (but leave oil in the
wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice
and vegetables. Fry for about 2 minutes. Add sauce.

From: neiger@vaxc.cc.monash.edu.au (David Neiger)

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15 oz. of canned blueberries in heavy syrup
1/2 cup of water
1/4 cup sugar

Drain the blueberries and reserve the syrup.
In a food processor or blender puree about
1/3 of the can of blueberries, (5 ozs.)
Cook water and sugar until the sugar dissolves.
Add the reserved syrup and the pureed
blueberries. Stir until really mixed and then
chill about 30 minutes.

Freeze in an ice-cream maker or spread out in a
baking pan in the deep freezer.

Serve with the remainder of the blueberries.

Title: Garlic Ice Cream
Categories: Ice cream, Garlic
Yield: 12 servings

1 1/2 ts Unflavored gelatin 1/8 ts Salt
1/4 c Cold water 2 tb Lemon juice
2 c Milk 2 Garlic cloves; minced
1 c Sugar 2 c Whipping cream

Soften gelatin in water. Heat the milk just to a simmer, add sugar and
salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then
add the lemon juice and garlic. Chill in freezer until slushy. Whip the
cream until thick but not stiff, and stir into the mixture. Freeze in a
mold or foil covered tray. Top with strawberry fruit toppings, or fresh
fruits.

FROM: ALYCE MANTIA (KRBS41A)

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