Title: POLSKA KIELBASA POTATO SOUP
Categories: Ethnic, Potatoes, Soups ste, Kid friendl
Yield: 6 servings

2 c Onion — chopped
3 Carrots — chopped
1/4 c Butter
3 lg Baking Potatoes — *see
: note
6 c Chicken Broth
3/4 lb Polska Kielbasa — **
: chopped (note)
2 c Milk

In a Dutch oven, saute onion and carrots in butter
till onion is tender. Add potatoes and broth. Bring to
a boil. Reduce heat; simmer till vegetables are
tender, about 25 minutes. Remove from heat. Puree at
least half of mixture in blender (more blended makes
creamier soup). Return to saucepan. Add milk and
sausage. Cook over low heat till sausage is heated
through.

Recipe By : Hillshire Farms

From: Jim And Joni Jones

Clam Chowder – From A New England Famous Restaurant

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 Lg Onion — thinly sliced
3 Med Potato — peeled and cubed
3 Cups Milk
1 Quart Clams — chopped
1/8 Pound Butter
Salt Pepper
1 1/2 Cups Water

Cut salt pork into small dices and render in a sauce pan. Reserve the
cracklings. Cook in the fat the onion thinly sliced until golden. Bring
the water to a boil and cook potatoes, (peeled and cubed), for 10
minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then
add milk, cracklings, potatoes, onion, butter, salt pepper to taste.
Serve in soup bowls with dot crackers.

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

– – – – – – – – – – – – – – – – – –

NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side.

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

– – – – – – – – – – – – – – – – – –

ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion — chopped
2 Garlic clove — finely chopped
3 Tomato — skinned chopped
1 lg Bell pepper, green — chopped
Salt — to taste
Pepper — to taste
Chilli powder — to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

From Meryl Constance’ column in the Sydney Morning
Herald,
Recipe courtesy of Mark Herron
Fidonet COOKING echo

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Cheese And Herb Spread.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces 120 g Low fat soft cheese.
1 teaspoon Garlic puree
2 ounces 60 g mature cheddar cheese
Finely grated.
2 teaspoons Chopped fresh chives.
2 teaspoons Chopped fresh parsley.
2 tablespoons Low fat natural yogurt.
Black Pepper.

1. In a medium sized bowl mix together the soft cheese and garlic puree if
using. Add the cheddar cheese, chives, parsley and yogurt, beating together
until combined. Season with a little black pepper.

2. Use as a spread for bread, crisp breads or pitta bread or as a toast
topping and grill until bubbling.

3. Keep covered in the fridge and use within 3 days. It may be frozen for
up to 3 months.

Preparation 10 minutes Makes 4 portions 115 calories per serving.

– – – – – – – – – – – – – – – – – –

Title: MEAD BY EUELL GIBBONS
Categories: Alcohol, Beverages, Honey
Yield: 1 gallon

1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice peel from one lemon
1 ts Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the
gallon of water. Boil all together for 30 minutes, then strain into
a crock that will hold it with a little room to spare. When cooled,
add the yeast, dissolved in some of the liquid. Allow to ferment in
a cool place – 55 degrees is ideal – until it ceases bubbling and the
liquor clears, then bottle, cap tightly and store in a cool, dark
cellar. It should not be used for at least a month, and longer is
better.

Mead unlike many other drinks, does not improve with really long
aging, so it should be consumed within a year of the time it was
made. ;+}

*** Stalking the Wild Asparagus — by Euell Gibbons ***
* Van Rees Press, New York 1962 *

—–

Title: SOUR ORANGE MARMALADE
Categories: Condiments, Jams
Yield: 6 servings

2 lb Sour oranges (about 6 med.
-sized)
2 qt Water
3 lb Sugar
1/2 ts Salt

From: Arizona Cookbook

Remove the peel from two oranges. Slice this peel very
thin and cover with water. Boil until tender, adding
additional water as it boils away. (Change the water
often if the flavor becomes too bitter.)

Peel the remaining oranges (the peel may be stored in
freezer for later grating uses). Boil the pulp in 2
qts. water until very soft. Strain through a bag with
pressure. Re-strain without pressure. Mix this juice
with the drained peel, the sugar, and the salt and
boil until the jelly stage is reached. Let stand until
slightly cool. Stir and pour into hot sterilized jars
and seal with paraffin.

—–

Title: Country Rice Flan
Categories: Desserts, Robin’s, Collection
Yield: 1 servings

Pastry:
2 c All-Purpose Flour
3/4 c Butter, Plus 2 Tablespoons
Cut in small
–
1/2 c Sugar
1 Egg
Filling:
3 3/4 c Milk
3/4 c Sugar
2 tb Butter
4 tb Short Grained Rice — washed
And drained
4 Eggs
4 oz Cream Cheese
1/2 c Candied Lemon Peel —
Chopped
1/4 ts Ground Cinnamon
Grated Peel Of 1 Lemon
Grated Peel Of 1 Orange
Powdered Sugar — mixed with
Little
–
Pieces
Ground cinnamon

To Make Pastry: Sift flour into a large bowl. Using a pastry blender or
2
knives, cut in butter evenly. Lightly mix in sugar and egg to make a
dough. Cover and refrigerate 30 minutes. To Make Filling: Bring milk to a
boil with granulated sugar and butter in a medium saucepan. Stir in rice;
reduce heat and simmer gently 1 hour. Stir occasionally until mixture is
thick and creamy. Remove from heat. In a large bowl, beat eggs, cream ch

Recipe By : The Best of Baking by Wolter and Teubner – Page 151

—–

ANGEL BISCUITS (NO RISING NECESSARY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb Sugar
5 c Plain flour
1 t Salt
1 t Soda
1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with
other dry ingredients. Cut in shortening, add
buttermilk, then add yeast mixture. Stir until all
flour is dampened. Knead on floured board a minute,
roll to desired thickness, and cut with a biscuit
cutter. Bake at 400 degrees about 12 minutes. Dough
may be kept refrigerated and used about a week. Mrs.
Leslie M. Smith

– – – – – – – – – – – – – – – – – –

Title: Carrot Candy
Categories: Candies, Desserts, Harned 1994, Jewish, Vegetables
Yield: 1 batch

1 lb Carrots; peeled
— cut in 1/2″ chunks
1 c Sugar
–plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon

The color of carrots symbolizes prosperity.

In a large, heavy-bottomed saucepan, combine carrots and l/2 cup
water. Bring to a simmer over low heat; cover and cook slowly until
soft, about 30 minutes. With a potato masher, mash the carrots and
any remaining liquid. Stir in sugar, orange juice and lemon juice.
Return to a simmer over low heat and cook, stirring constantly, until
a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon.
Let stand until cool enough to handle.

Sprinkle a small cutting board and rolling pin with water. Turn carrot
mixture onto the board and roll into a l/2″ thick rectangle. Sprinkle
generously with sugar. Let stand, covered with cheesecloth or a
towel, for one day, until the top feels dry. Cut into 1″ wide strips.
Turn and sprinkle the other side of the strips generously with sugar.
Let stand, covered with cheesecloth or a towel, for another day. Turn
the strips daily, until the candy is dry, up to 4 days. After the
strips feel crisp, cut into 1″ diameter squares. Sprinkle again with
sugar. (Store in an airtight container for up to 1 month.)

Yield: About 30 candies.

Nutritional information per serving: 34 calories; 0 g protein; 0 g
fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

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