Title: CARROT SLAW WITH CASHEWS
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 c Carrots, shredded
1 qt Boiling water
1/2 ea Serrano chili, seeded
— minced
2 tb Lime juice
1/2 tb Maple syrup
2 tb Cashew pieces, toasted
1 tb Cilantro, chopped

Place carrots in a colander. Pour boiling water over them, drain well.
Combine chili, lime juice maple syrup in a bowl whisk with a
fork. Add
carrots, cashews cilantro toss to mix. Serve at room
temperature or
chilled.

Yamuna Devi, “Yamuna’s Table”

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ONION SOUP WITH BEER CHEDDAR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
4 md Onions — peeled and sliced
4 c Veal stock
-ÿÿLow-sodium beef broth
1/8 ts Freshly grated nutmeg
12 oz Dark beer
1/2 lb Sharp Cheddar cheese
– shredded
1/2 ts Salt
Freshly ground pepper
– to taste

IN A 3-QUART HEAVY POT, preferably cast iron or
copper, melt the butter over low heat, add the onions
and cook, covered, for 15 minutes. Uncover and
continue to cook until the onions turn a deep golden
color, about 30 to 40 minutes, depending on your pot.
Stir frequently. Add the broth and the nutmeg, cover
and bring to a boil. Reduce heat and simmer for 15
minutes. Meanwhile, in a small pot, bring the beer to
a boil over medium heat and boil until the liquid has
reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this
mixture to a blender. Add 1 cup of the onion soup and
blend until smooth. Reserve. Remove the onion mixture
from the heat and strain. Reserve the liquid. Transfer
the onions to a blender or food processor and puree
until very smooth. Return the puree to the pot, add
the reserved liquid and the Cheddar cheese mixture.
Taste for salt and pepper. Serve piping hot in a
tureen.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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FRENCH CABBAGE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cabbage, shredded
1/4 lb Bacon
2 c Onion, chopped
1 Garlic clove, chopped
1/2 c White-wine tarragon
-vinegar

Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out
all the bits after they are crisp. Cut up the onion and garlic and fry
them in the bacon fat. When they are brown, pour in the vinegar.

Bring it just up to a simmer, add all the cabbage and bacon, toss it as you
would a salad, and serve it. The cabbage doesn’t cook, but it wilts a
little under the hot vinegar.

NOTES:

* Wilted cabbage salad with bacon — This is a wonderful thing to do with
cabbage. With no garlic, and using cider vinegar, it becomes German
cabbage salad. Adding sour cream to that makes Danish cabbage salad.

* Cut the vinegar with a little water if you don’t like very sour things,

: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
:
: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, CA

: Copyright (C) 1986 USENET Community Trust

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LEMONY LEEK MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STOCK—–
7 c Water
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes
—–SOUP—–
2 tb Olive oil
4 lg Leeks, chopped, white
— light green parts only
2 md Turnips, peeled diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon
Salt pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional

Combine all stock ingredients, bring to a boil
simmer for 30 minutes. Let stand till needed then
drain befroe using. Heat oil in a soup pot. Add
chopped leeks saute over moderate heat, stirring
frequently, til lthe leeks start to go limp. Add
stock, turnips, celery bay leaves. Bring to a boil,
cover simmer for 10 minutes. Add tomatoes
(including their juice) mushrooms, simmer another 15
to 20 minutes. Season to taste remove from heat.
Allow soup to stand for several hours or cool
refrigerate overnight. Before serving, heat through,
add parsley dill. Top each serving with matzo
farfel if desired.

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Popcorn Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Popcorn Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg white

ds Salt 1/2 ts Baking powder 1 c Nuts; toasted – OR- 1 c Coconut; toasted 1 c
Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until
stiff. Fold in the toasted nuts or toasted coconut and the chopped popped
corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15
mintues, until lightly browned.

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Title: Yam Turnout
Categories: Vegetables, Vegetarian
Yield: 1 batch

2 1/4 lb Cooked peeled yams
1/3 c Sugar
1/3 c Brown or maple sugar
Egg substitute equivalent to
— 1 egg
1 1/2 ts Grated orange rind
1/3 c Raisins
1 1/2 ts Freshly grated nutmeg
3/4 ts Salt
6 tb Melted butter or margarine

MMMMM————————DIXIE SAUCE—————————–
1 c Maple syrup
1 ts Grated lemon rind
2 tb Lemon juice

Whip together yams, sugar, nutmeg, salt, butter, egg substitute and
grated orange rind until smooth.

Coat an 8″ ring mold with melted butter. Put in freezer to harden
butter.

Then dredge mold with flour. Press the mixture into the mold. Bake at
375 F. for 30 minutes. Turn out on a plate and serve with Dixie Sauce.

To make the sauce, mix together sauce ingredients and heat. Serve
warm, drizzled over Yam Turnout.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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Title: ASSORTED SIZZLING RICE SOUP
Categories: Soups, Rice
Yield: 4 servings

3 oz BABY SHRIMP
3 oz BONELESS CHICKEN, DICED
1 ea EGG
4 tb CORNSTARCH
4 c COOKING OIL
3 c CHICKEN BROTH
1 oz MUSHROOMS
2 tb DICED WATER CHESTNUTS
2 tb DICED BAMBOO SHOOTS
1/3 c GREEN BEANS, TRIMMED, CUT IN
1/2 ts SALT
1 tb SHERRY
2 oz SIZZLING RICE, UNCOOKED

1. Mix together the shrimp, chicken, egg, and
cornstarch. Heat 3
cups of the oil in wok. When it is hot, add
shrimp and chicken
mixture. Cook for 1/2 minute and drain.
2. Place above mixture in pot with the broth,
mushroom, water
chestnuts, bamboo shoots, and green beans. Bring
to a boil. Add
salt and sherry. Return to a boil. Reduce heat
and allow to
simmer.
3. Meanwhile, heat the remaining oil until it is
hot. Add rice
and brown quickly. Drain and add to soup. Serve.
By cooking the
rice before it is added to the soup, we add a
crunchy texture to
this savory dish.

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HOLIDAY HONEY DOUGHNUTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Water
2 tb Honey
2 c Flour
1/2 ts Salt
2 tb Butter
1 Egg
1/4 c Milk
Vegetable oil
Honey Nut Filling

Dissolve yeast in warm water; stir in honey. Combine
flour and salt; blend butter. Add yeast mixture, egg
and milk to form a soft dough. Beat well and knead 5
minutes on a greased baking sheet. Cover and let rise
in a warm place about 1 hour or until doubled in bulk.
Deep-fry in 350 F oil 2 to 3 minutes or until browned
on both sides; turn dough over halfway through cooking
time. Drain on paper towels. Slit one side of doughnut
and fill each with 2 to 3 teaspoons Honey Nut Filling.

Honey Nut Filing: Combine 1/4 cup each chopped dried
apricots, apples and walnuts; stir in 2 tablespoons
honey and mix well. Makes 3/4 cup.

Serving tip: Serve with honey to drizzle on filled
doughnuts.

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Artichoke Gratin

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Jerusalem artichokes — – thinly sliced
(prepared weight given)
Salt
Pepper
Crushed garlic
7 fluid ounces Stock
Butter
Cream — hot
Parsley — chopped

Put the sliced artichokes into a well-buttered gratin dish or shallow
flameproof casserole, seasoning with the salt, pepper, and the merest
hint of crushed garlic between layers. Press down firmly, pour on the
stock and dot with butter. Cook in a moderate oven or over a gentle
flame until the vegetables are tender but not disintegrated and most of
the liquid has been absorbed. Drizzle on some hot cream and let it
slither down between layers. Warm through briefly and serve sprinkled
with parsley.

Source: Philippa Davenport in “Country Living” (British), November
1988.

Typed for you by Karen Mintzias

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Title: PICCALILLI
Categories: Penndutch, Relishes
Yield: 1 Servings

4 Green Tomatoes
2/3 c Salt
1 c Horseradish, Grated
2 tb Cinnamon
2 tb Cloves, Ground
2 tb Allspice
2 tb Mustard, Dry
4 tb Pepper
Vinegar
2 c Brown Sugar

Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

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