Potato Soup, Peasant Style

Recipe By : © 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Hungary/Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or bacon drippings
2 tablespoons flour
3 medium potatoes
peeled and cut into small cubes
1 teaspoon paprika
1 carrots
cut into small cubes
1/2 onion — minced
1/2 small tomato — minced
1/2 small green pepper
seeded, minced
Salt — to taste
2 quarts water

In a large saucepan over medium heat, melt butter. Add flour and cook,
stirring constantly, until well blended and lightly golden (about 3 minutes)
Add potatoes, paprika, carrots, onion, tomato, pepper, and salt; stir well.
Add the water and bring to a boil. Reduce heat, cover, and simmer until
vegetables are tender (about 25 minutes).

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Serving Ideas : Ladle into soup bowls and serve immediately.

NOTES : Yield: 6 servings.

GERMAN ELDERBERRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Elderberries
6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb Cornstarch

Wash berries and place in a soup kettle. Add water and a twist or two of
lemon rind. Cook until the berries are soft. Strain into a bowl, pushing
though as much of the pulp as possible. Return the liquid to the kettle,
bring to a boil, and remove the kettle from the stove.

Combine the cornstarch, cold water, and lemon juice, pressing out all the
lumps. Add to the soup, together with the sugar, and stir thoroughly.
Place over medium-low heat and cook, stirring constantly, until thick and
clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.

From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

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Title: SHRIMP-AND-CHICKEN CURRY
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1 c Chicken stock
-OR low-sodium chicken broth
1 c Clam juice
1 tb Vegetable oil
3 Italian sausages
– cut into 1-in slices
1 md Onion; finely diced
1 1/2 c Uncooked long grain rice
2 Jalapeno peppers
– seeded and finely minced
4 tb Curry powder
1/2 ts Thread saffron
1/2 ts Ground coriander
1/4 ts Fennel seeds
1/4 ts Ground cumin
2 tb Chopped fresh dill; -=OR=-
1 tb -Dried dill
2 lb Chicken breast meat
– cut into 6 pieces
1 c Unsweetened coconut milk
-Canned or Fresh
– (if unavailable, use
– all stock)
12 Jumbo shrimp
– peeled and deveined
12 Clams
12 Mussels

———————————CONDIMENTS———————————
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional
-(See RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
pan heat the oil over medium heat, add the sausages and saute to render
some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
fat and return pan to stove. Add the diced onions to the sausages and
saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
add it now.) Place the chicken, skin-side up, on top of the rice. Cover the
casserole and bake. After 15 minutes, add the coconut milk or extra stock,
the shrimp, the clams and mussels and return to oven, covered. Bake for
another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya
chutney.

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Ljubica’s Curried Chicken Salad

Recipe By : Rhona
Serving Size : 8 Preparation Time :0:00
Categories : Lunch Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken breasts — bone in
salt and pepper
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chutney
1 tablespoon ground ginger
1 tablespoon curry powder
1/2 teaspoon salt
1 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 small pineapples — green tops intact
2 avocados — ripe
2 papayas — ripe
watercress sprigs
*Condiments*
chopped roasted peanuts
chopped hard-boiled eggs
chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until
tender. Cool, bone, and cut into cubes. In a large bowl,
combine mayonnaise, sour cream, chutney, ginger, curry, and
salt. Fold in chicken, celery, and onions. Chill for 2 hours
and adjust seasonings. Cut pineapples, including the green
tops, in half lengthwise and carefully cut out fruit, leaving
shells approximately 1/2 inch thick. Cut some of the fruit into
small slices and reserve for garnish. Just before serving, peel
and dice avocados and papayas, fold into chicken mixture. Mound
into the pineapple shells and garnish with reserved pineapple
slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about
2-2.5 lbs. We also skip the pineapple boats and watercress, mix
the harboiled egg in from the start, and serve the salad in one
bowl with the peanuts and bacon sprinkled on top. Rhona notes
that this salad is also good with salmon instead of chicken.

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Per serving: 563 Calories; 43g Fat (69% calories from fat); 31g
Protein; 14g Carbohydrate; 110mg Cholesterol; 412mg Sodium

Peter Link

Title: PASTA WITH GOAT CHEESE AND ASPARAGUS
Categories: Vegetables, Cheese/eggs
Yield: 8 servings

1 1/2 lb Asparagus, fresh
2 tb Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 tb Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine,
boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should
be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3.
Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour in
the reserved water. Toss well and serve.

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CHICKEN TOMATO GREEK SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chunk white chicken, well
-drained (10 oz)
1 cn S W Ready-Cut Tomatoes, well
-drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 S W Extra Large Black
-Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c S W Vintage Lites White Wine
-Vinegar Herb Dressing
Romaine lettuce leaves,
-chilled

Combine chicken, tomatoes, cucumber, zucchini, onion,
garlic, olives and cheese in a large bowl. Add
dressing and toss well. Serve on lettuce leaves.

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Menudo (Tripe Stew)

Recipe By : Cocinas De New Mexico
Serving Size : 3 Preparation Time :1:30
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
Water
2 tablespoons shortening
2 eggs — separated
2 tablespoons onions — chopped
2 tablespoons flour
1/8 teaspoon garlic salt

1. Place tripe in a large saucepan and cover it with water. Simmer at
low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions of
tripe and cut tripe into 1-inch pieces. Set aside.
3. Saut, onion in shortening in a medium-sized saucepan at medium heat.
Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and
continue to beat until mixture is lemon colored. Add flour and salt and
mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
containing saut,ed onions. Cook at medium heat until eggs are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
simmer at low heat for 5-10 minutes

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NOTES : Uield: 2-3 servings Cooking Time:Appproximately 1 1/2 hour
Temperature: Medium, Low

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium Ground Beef
1 cn 14 oz, Italian Tomato Sauce
8 c Water
2 Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tb Extra Virgin Olive Oil
1 tb Oregano
1 tb Mexican Chili Powder
1 tb Freshly Ground Pepper
2 t Red Cayenne Pepper
2 t Salt

Put 8 cups of water, 1 14 oz can of Italian tomato
sauce, 2 medium sized onions (chopped), 1 pound of
mixed frozen vegetables into a pot. Add the seasoning
and olive oil, heat on high for 30 minutes. Brown the
beef in a frying pan, transfer the beef to the soup
mixture using a slotted spoon to leave the fat in the
frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and
heat another 20 minutes. Taste and adjust seasoning.
Serve with grated Parmesan cheese.

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Title: Strawberry Dream Dessert
Categories: Desserts
Yield: 15 servings

———————————CRUMB BASE———————————
2 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
2/3 c Brown sugar, firmly packed
1/2 c Butter or margarine; melted

—————————–STRAWBERRY FILLING—————————–
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatine
1/2 c COLD water
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in
a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for
topping. Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan. Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry
halves.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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