Potato and Leek Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Butter
5 Leeks sliced
6 Tablespoons Flour
4 Cups Hot water
5 Potatoes; peel — dice
1/2 Cup Milk
Butter and chives — garnish

In a large pot over medium heat saute leeks in butter. Remove from heat, let
cool a bit. Stir in flour. Mix well. Add water and mix well again. Return to
heat and add potatoes, salt, and pepper. Bring to a boil. Then lower heat,
cover and simmer for 30 minutes. When potatoes are tender break up potatoes
with a masher,
add milk and heat just under boiling. Garnish individual serving dishes with
butter and chives and serve with a large
bowl of crusty croutons.

– – – – – – – – – – – – – – – – – –

Low-Fat Sweet Pastry

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 2 tablespoons
-oat flour blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 tb Cold butter, diced
1 tb Canola oil
2 1/2 tb Very Cold Water

Sift flour, cardamom and sugar into large bowl. Rub in
butter with fingers or cut in with pastry blender
until size of small peas. Using fork, stir in oil.
Slowly add cold water, 1 teaspoon at a time, tossing
with fork until flour is moistened without being wet.
Gather dough with moist hands, shape into flattened
round and let rest about 15 minutes. Roll 1/8-inch
thick on lightly floures board. (To facilitate
rolling, dough may also be rolled between sheets of
wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift
and press onto 9-inch square tart pan with removable
bottom. Cut off dough edges. Bake at 425 degrees F. 10
to 15 minutes or until golden brown. Makes 12
servings. NOTE: Unsalted butter will give a more
delicate fresh flavor in this pastry. Add a dash of
salt if using.

– – – – – – – – – – – – – – – – – –

Title: SPICED VEGETABLE PAKORAS WITH MANGO RELISH
Categories: Main dish, Vegetarian
Yield: 4 servings

1 sm Eggplant
— cut into 1/4-inch slices
1 ts Salt
2 md Zucchini
— cut into 1-inch slices
12 Cauliflower florets
6 lg Button mushrooms
— wiped and cut in half
1 1/3 c Chick-pea flour
-OR- all-purpose flour
1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil
— for deep-frying

————————–GARNISH————————–
Lemon wedges
Coriander or parsley

———————–MANGO RELISH———————–
1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango
— peeled, pitted and diced
1 sm Red bell pepper
— seeded and diced
1 tb Lemon juice

Place the eggplant in a colander, sprinkle with the
salt, and let drain while preparing the other
vegetables.

Blanch the zucchini and cauliflower florets separately
for 2 minutes in boiling water. Drain, refresh under
cold water, and dry well. Rinse the eggplant and pat
dry.

Combine the flour, coriander, salt, and curry powder
in a large bowl. Gradually beat in the oil, lemon
juice, and water until the batter is the consistency
of heavy cream. Alternatively, place all the
ingredients – except the water – in a food processor,
and with the motor running, pour the water through the
funnel until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed
saucepan to 350 degrees F.

Lightly whisk the batter and dip the vegetables in
batches of 5 to 6, then slip them carefully into the
hot oil. Fry the pakoras for 2 to 3 minutes on each
side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a
moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350 degrees F between
batches.

When all the vegetables are ready, garnish with lemon
wedges and coriander or parsley and serve at once with
the mango relish.

MANGO RELISH: Place the sherry, water, vinegar,
sugar, cinnamon, star anise, salt, and mace in a
small, heavy-bottomed saucepan. Bring to a boil and
simmer over medium heat for 5 minutes. Add the mango,
bell pepper, and lemon juice; lower the heat and
simmer for 5 minutes more. Remove from the heat and
let cool completely. Spoon into a screw top jar and
refrigerate until required.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

—–

Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Vegetable oil
Large onion — diced
Stalks celery — sliced
Med. green pepper — *
Med. tomatoes — diced
2 cup Red kidney beans — drained **
1 package Frozen baby lima beans — 10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 teaspoon Salt
1 teaspoon Dried basil leaves
1/4 teaspoon Ground black pepper
3 cup Boiling water
2 tablespoon Grated Cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling
water. Cover.
Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightlt blanched mixed vegetables, hot French
bread and butter.

From: My Great Recipes

– – – – – – – – – – – – – – – – – –

LINGUINI TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomatoes, roasted and
Blended
2 tb Garlic, roasted and
Chopped
Salt, to taste
Pepper, to taste
6 Servings linguini, cooked,
Rinsed in tap water, and
Set aside
24 Roma tomatoes, grilled or
Oven-roasted and sliced
6 Portobello mushrooms (or
Other large mushrooms)
Grilled or sauteed and
Sliced
12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.

Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

– – – – – – – – – – – – – – – – – –

Chili Artichoke-Cheese Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 8 1/2 oz artichoke hearts — drained and chopped
1 jar 6 oz marinated artichoke hearts — drained
1 can 4 oz diced green chiles — (or to taste)
6 tablespoons mayonaise
1 1/2 cups shredded cheddar cheese

Combine the artichokes, chiles, mayonaise and cheese. Bake in an ovenproof
serving dish at 350 degrees for 15 to 20 minutes or until the dip is bubbly.
Serve while warm with tortilla chips

Alternate method of preparation: Drain and chop the artichokes; mix the
artichokes together and spread them in a shallow baking dish. Scatter the
green chiles over the top; then carefully spread mayonnaise over all. Sprinkle
with the Cheddar cheese. (At this point the dish may be covered and
refrigerated for up to a day.) Bake in a 350 degree oven for 15 to 20 minutes
or about 30 minutes if mixture is refrigerated. Serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : Makes 2 1/2 cups.

Title: Western Style Bbq Trgs42a
Categories: Barbecue, Sauces, Ribs, Bbq sauces
Yield: 1 servings

1 c Ketchup,
1/2 c Lemon juice,
1/4 c Onion ; minced
1 ts Hot pepper
1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message! The Southeast has about a jillion
different sauce recipes and they vary from town to town. My favorites
are the mustard based ones. I’ll look some up and post when I can.
Mike Anderson – TRGS42A

MMMMM

Crock Pot Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes
>cut into pieces
2 Onions — chopped
3 Carrots — diced
2 Stalks celery — chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper — to taste
1/3 cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4
hours. During the last hour add 1 13oz can evaporated milk and chives. We
like fresh grated parmesean cheese sprinkled over the top.

– – – – – – – – – – – – – – – – – –

Title: Crisp Oatmeal Cookies
Categories: Cookies
Yield: 50 servings

1 c Shortening
1 c Brown sugar
1 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1 1/2 c Flour
1 ts Baking soda
1 ts Salt
3 c Quick-cooking oats
1/2 c Chopped nuts

Recipe by: Blue Ribbon Cookies ISBN 0-312-01739-1
1. Cream together the shortening and sugars. Beat in the eggs and vanilla.
2. Sift together the flour, soda, and salt, then stir it into the creamed
mixture.
3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each
addition. Add the nuts after the last addition of oatmeal.
4. Divide the dough in half and roll out each portion into a long log
about 2 inches in diameter. Wrap and chill each log for several hours in
the refrigerator.
5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
greased baking sheet. Be sure to leave room for the cookies to spread as
they cook.
6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly
browned. Remove from the sheet to cool.

—–

Date: Wed, 26 May 93 03:16:26 EDT
From: KEVWIL@delphi.com

Title: Cantaloupe Melba
Categories: Desserts, Fruits, Vegetarian
Servings: 8

2 c Fresh raspberries*
1/3 c Sugar
2 T Orange-flavored liqueur**
2 Cantaloupes
3 c Raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour
through a sieve to remove seeds. Stir sugar and liqueur (if used) into
puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices. Line
each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top
melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped
with Melba sauce would make a memorable finale for a menu featuring an egg
and cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate,
no cholesterol, 186 calories.