Potato Soup

Recipe By: Al Fulmer
Serving Size: 4
Preparation Time: 1:00
Categories: Potatoes Soup

Amount Measure Ingredient Preparation Method
1 tablespoon olive oil
3 large potato peeled and diced
2 large celery chopped
1 medium carrot chopped
1 medium onion chopped
4 cups skim milk
4 tablespoons flour
1/2 cup powdered milk
2 tablespoons butter
Salt And Pepper

Heat olive oil in stock pot, add onion, carrot, celery, salt and pepper and
saute
until translucent.
Add potatoes and cover with water. Bring to a boil and cook until tender.
Mix milk, flour and powdered milk and stir or shake until all lumps are gone.
Combine remaining ingredients and heat until warm.

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Serving Ideas: Serve with hot buttered toast.

Title: RABBIT ALMONDINE
Categories: Meats, Main dish
Yield: 4 servings

1 ea Rabbit cut in pieces
1/4 c Liquid oil
1/3 c Flour
1 1/2 ts Salt
1 ts Pepper
1/4 c Water
1 ea Medium onion cut into rings
1/4 c Toasted slivered almonds
1 c Chicken broth
1/2 ts Rosemary
1 ts Lemon rind
1/2 c Sour cream

Coat rabbit pieces with flour (reserve remaining flour). Brown in
heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth
with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.
Remove rabbit pieces to warmed platter. Combine reserved flour with
water and stir into broth until sauce is thick. Stir in sour cream
and almonds, pour over rabbit.

MMMMM

Title: Lemon-Chive Vinaigrette
Categories: Salad dres, Restaurants
Yield: 1 servings

————————-BH G FAVORITE COUNTRY INN————————-
1/2 c Olive oil
1/4 c Lemon juice
3 T Chives, finely snipped OR
-green onion tops
1 T Honey
1 T Basil, snipped OR 1t dried
1 T Red wine vinegar
Salt and pepper

Combine; let stand 30-60 mins for flavors to blend. Can be stored
refrigerated, up to 2 wks. Bring back to room temp before using.

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VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 lb Roma tomatoes — peeled;
Seeded
1 md Yellow onion — diced
2 c [stock]
4 c Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2″ long)
1/2 c Carrots — thinly sliced
1 lb New potatoes — unpeeled; cut
Into 1″ cubes
1/2 c Celery — diced
1/2 ts Salt
Freshly ground pepper
1 Ear yellow corn
1/4 lb Green beans — trimmed; sliced
On diagonal
1/2 c Zucchini — julienned

Cut tomatoes into small pieces. Set aside. In large
saucepan, saute butter and onion for 3-4 minutes. Add
chicken broth and water. Tie together with string bay
leaf, oregano, parsley sprigs and lemon zest, and add
to pan along with tomatoes, carrots, potatoes, celery,
salt and pepper. Bring to a simmer over medium heat,
reduce to low, cover and cook 20 minutes. Cut kernels
off corn cob and add to soup along with green beans
and zucchini. Simmer, covered for 15 minutes more.
Remove herb bundle. Taste, adjust seasonings and serve
immediately. From Simple American Cooking,
Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

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Title: Easy Buttermilk Biscuits
Categories: breads, breakfast, biscuit, sthrn/livng
Yield: 16 biscuits

2 1/2 c flour; all-purpose
3 ts baking powder
1 ts salt
1/2 ts soda
1/3 c butter; melted
1 c buttermilk

Combine flour, baking powder, salt, and soda. Add butter and
buttermilk and stir to form a sticky dough. Knead a few times on a
lfoured board to make a smooth ball. Roll out to 1/2 inch thickness.
Cut into 2 inch rounds. Place biscuits on greased cookie sheets.
Bake at 450 degrees for 10 to 12 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970’s. Typed for
you by Nancy Coleman.

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CORN CAKES WITH SUN DRIED TOMATOES/GOAT CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sun-Dried Breads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 oz Sun-dried tomatoes
1/4 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 ts Crushed red pepper
2 Ears of corn
1 c Skim milk
1 cl Garlic — minced
1 oz Chevre (mild goat cheese)
1/2 c Yellow corn meal
1/2 c Whole wheat flour
1 tb Olive oil
1/2 ts Baking powder
2 Egg whites

Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to
measure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir
well. Add corn mixture, stirring just until combined. Set aside. Combine
milk and next 3 ingredients in the container of electric blender; Cover and
process until smooth. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per
corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are
covered w/ bubbles and edges look cooked. Turn corn cakes and cook an
additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD
SOFTWARE Subject: RR-MM-SWEET POTATOES

To: ALL Date: 11/07 From: GDGX73C TIG
MEANS Time: 2:30 PM

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QUAKER’S: PUMPKIN OAT STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
1 tb Firmly packed brown sugar
1 tb Margarine or butter, melted
1/8 ts Pumpkin pie spice
—–MUFFINS—–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
3/4 c Firmly packed brown sugar
1 tb Baking powder
1 1/2 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt (optl)
1/2 c Chopped nuts (optl)
1 c Canned pumpkin
3/4 c Milk
1/3 c Vegetable oil
1 Egg, lightly beaten

Heat oven to 400 F. Line 12 medium muffin cups with
paper baking cups or lightly grease bottoms only. For
streusel, combine all ingredients; mix well. Set
aside. For muffins, combine dry ingredients and nuts;
mix well. Add combined pumpkin, milk, oil and egg;
mix just until dry ingredients are moistened. Fill
muffin cups almost full. Sprinkle streusel evenly
over batter, patting gently. Bake 22 to 25 minutes or
until golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: l muffin Calories 230,
Calories From Fat 81, Total Fat 9g, saturated Fat 1g,
Cholesterol 20mg, Sodium 170mg, Total Carbohydrates
35g, Dietary Fiber 2g, Protein 4g

– – – – – – – – – – – – – – – – – –

Date: Tue, 23 Aug 94 15:49:50 PDT
From: lynda@decide.com (Lynda Korsan)

Easy Spicy Beans and Rice

2 C. Brown rice (uncooked), or 4 C. cooked
2 15-oz cans of any type of beans
1/2 C. salsa
1 clove garlic, minced (or 1 tsp. minced garlic-in-a-jar)
1/2 large red onion, chopped
2 tsp cumin
2 C tomato (ie spagetti) sauce
10 dashes tabasco sauce

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander. In a large nonstick frying
pan add salsa, garlic, onions, and cumin. Saute until onions are limp.
Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.

Serve beans over rice.

From “Think Light” meal program, which states:
Serves 4 (1-cup) servings. Per serving – 424 calories. 2.7 gms fat
(5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

Spicy Crab Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart water
6 chicken wings
3 pounds canned tomatoes — quartered
8 ounces frozen corn — thawed
1 cup frozen peas — thawed
3/4 cup celery — chopped
3/4 cup onion — diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat — fresh or
— pasteurized

Place water and chicken in a large pan. Cover and simmer over low heat for at
least one hour. Add vegetables and seasonings and simmer, covered, over medium
heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat,
cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, d
ecrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.

busted by sooz

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Title: KO CHU JUNG
Categories: Condiments, Korean
Yield: 4 gallons

15 c Dry rice
— (1/2 can be sweet rice)
10 lb Miso
2 lb Yellow soy bean flour
5 lb Honey, plus…
40 oz Honey
2 1/4 c Salt
1 1/2 lb Paprika
1/2 lb Cayenne (more if desired!)
3 c Soy sauce

Cook rice.
Bake flour in 325F oven until lightly browned, about
1/2 hour. Stir often.
Combine all ingredients. Stir down several times a
day until it stops rising. Do not put in jars for at
least a month. Refrigerate or put in freezer.

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