5 c Chicken stock 4 lg Potatoes, peeled and sliced 2 1/2 c Milk 4 tb Butter 2/3 c Grated Gruyere cheese (or -Parmesan) Salt and pepper to taste 4 sl Bread, toasted Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes and cook them, covered, over low to medium heat for 30 minutes. Blend the soup in a blender and then pour it back into the soup pot. Add the milk, butter, cheese, salt and pepper to taste. Mix well and continue cooking until all the cheese is melted. Place a slice of toast at the center of each soup plate. Pour the hot soup on top of the toast and serve immediately. ----- |
1 c Butter; softened 1/2 c Sifted powdered sugar 2 c All-purpose flour Sugar Recipe by: Southern Living Cream butter; gradually add powdered sugar, beating until light and fluffy. Stir in flour. (Mixture will be stiff.) Press into a 15- x 10- x 1-inch jellyroll pan; prick all over with a fork. Chill 30 minutes. Bake at 375 degrees for 5 minutes; reduce heat to 300 degrees, and bake an additional 20 minutes or until golden brown. Cut into squares or diamond shapes while warm, and sprinkle with ----- |
4 Beef tenderloin steaks: - 1-1/2 to 2" thick - about 6-8 oz each -----HERBED GARLIC CHEESE TOPPING----- 7 oz Herb & garlic cream cheese 2 tb Half & half 1/2 ts Coarsely ground black pepper 2 1/2 oz Sliced mushrooms -- drained Heat grill. When ready to grill, place steaks on gas grill over medium heat or charcoal grill 4-6" from medium coals. Cook 14-25 minutes depending on desired doneness, turning once. In small saucepan, combine cheese spread, half & half and pepper; blend well. Cook over medium heat until cheese melts and mix is smooth, stirring constantly. Stir in mushrooms until heated, stirring constantly. Serve over steaks. |
Starter for amish friendship 1.00 c Oil 1.00 c Sugar 1.00 ts Vanilla 3.00 Eggs 0.50 ts Salt 2.00 ts Cinnamon 2.00 c Flour 0.50 c Milk 0.50 ts Baking soda 1.00 Large box vanilla instant Pudding 1.50 ts Baking powder Cinnamon sugar Add ingredients to starter except cinnamon sugar. Grease 2 loaf pans and coat with cinnamon sugar. Pour batter into pans and sprinkle with cinnamon sugar. Bake at 325 for 1 hour. Starter info: Starter in large zip lock bag: One cup of starter. Day 2 through 5 squeeze bag 2-3 times per day (gently knead). Day 6 add 1 cup each milk, flour and sugar. Day 7,8,9 squeeze bag 2-3 times per day. Day 10 combine in large bowl: the batter, 1 cup each flour, sugar and milk. Mix with wooden spoon. Makes 3 1-cup starters plus 2 loaves of bread. Put each starter in large zip lock bag. If you don't want any starter bags for future use or to give away, omit adding ingredients on day 10 and just add ingredients for bread. |
-Waldine Van Geffen-VGHC42A 1 pound Tomatoes -- diced 1 md Onion -- chopped 1 tablespoon Garlic -- minced 1 Water 1 ounce Fresh dill 1 pound Cooked crawfish tails Olive oil 3 tablespoon Honey 1 teaspoon Salt Saute the onions and tomatoes in the oil for 5 minutes. Add the garlic; saute for 5 minutes together. Add water and cover. Cook for approx 15 minutes on low. Turn off the fire.Add the dill, mix it with the tomatoes already in the pot and cover. Saute, in a separate skilletk the tails, a little olive oil, honey and salt for 4 minutes. Mix the tomatoes and crawfish together. Garnish with fresh dill. Serve on rice or pasta. (wrv) |
***BBQ Shrimp Base*** 2 1/2 lemons -- peeled and quartered 3 tablespoons coarse-ground black pepper 2 tablespoons seafood seasoning 1 cup worcestershire sauce 1 cup water 6 cloves garlic ***SHRIMP*** 1/3 cup julienne red bell pepper 1/3 cup julienne poblano pepper 1/3 cup sliced yellow onion 3/4 teaspoon minced garlic 1/2 teaspoon vegetable oil 20 shrimp -- 16 to 20 count, -- peeled and cleaned 3/4 cup barbecue sauce base -- (see recipe, above) 1/4 cup whipping cream For the Sauce Base: In saucepan combine all ingredients and reduce liquid by ha lf. Strain liquid through fine-mesh strainer and reserve. For the Shrimp: In skillet, saut_ peppers, onion, and garlic in oil on medium he at for about 40 seconds. Add shrimp and saut_ for 30 seconds. Stir in barbecue sauce base. Add cream and simmer 2 to 3 minutes, until shrimp are cooked. To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate. From the Recipe Files of RecipeLu <[email protected]> |
Apricot Basting Sauce; * Duckling; 4 1/2 to 5 Lbs. Pine Nut Wild Rice; Below -----------------------------PINE NUT WILD RICE----------------------------- 1/2 c Wild Rice; Uncooked 2 tb Green Onions/Tops; Sliced 1 ts Margarine Or Butter 1 1/2 c Chicken Broth 2 oz Pine Nuts; Toasted, 1/2 Cup 1/2 c Pears; Dried, Chopped 1/2 c Currants * See Sowest 2 for recipe. ~------------------------------------------------------------------------- Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants. |
3 Whole chicken breasts - skinned and boned 1 1/2 c Sour cream 1/2 c Chutney, finely chopped 1 ts Curry powder (more to taste) 1/4 ts Ground ginger 1/4 c Toasted shredded coconut 3 Cantaloupes; -=OR=- -Small honeydew melons-=OR=- -Large papayas 4 c Shredded lettuce (optional) Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit. |
INGREDIENTS: 8 Oranges Water 1 c Boiling water 4 c Sugar Makes about 3-4 lbs of candy. (TIP): Collect the orange halves over a period of time and refrigerate them in a plastic bag until you have enough to prepare candied peel. You may candy *whole* orange halves, if you wish. Just boile them without cutting them into strips. When cooled, they make lovely containers for candies and nuts, or holiday desserts. Wash the oranges. Cut into halves and squeeze out the juice. Use the juice for some other purpose, of course. Place the oranges into a large saucepan and cover with cold water. Place over high heat and heat to a boil. Add cold water to cover again. Heat to a boil and drain. Repeat this process five times in all. Drain well and scoop out the pulp. Cut the oranges into 1/4 inch wide strips. Combine 1 cup of boiling water with 2 cups of the sugar. Heat until the sugar is dissolved. Stir in the orange strips. Place over medium heat and boil for about 30 minutes, until all the liquid is evaporated. Watch carefully so the peels don't scorch. Cool. Roll the strips in the remaining 2 cups of sugar. Place on waxed paper to dry. Package and store in airtight containers. |
5 3/4 cups unsifted flour (5 3/4 to 6 3/4 cups) 1/3 cup instant nonfat dry milk solids 1/4 cup sugar 1 tablespoon salt 2 packages Fleischmann's Active Dry Yeast 1/3 cup Fleischmann's Margarine -- softened 2 cups very warm tap water (120-130 degrees F.) In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's Margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down; let rise again until less than doubled about 20 minutes. Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour. Bake at 375 degrees F. for 15 - 20 minutes, or until done. Remove from baking sheets and cool on wire racks. CHIVE BARBECUE BUNS Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted Fleischmann's Margarine. BACON BARBECUE BUNS Prepare as recipes directs but substitute 1/4 cup bacon fat for 1/3 cup Fleischmann's margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's Margarine. SESAME SEED BARBECUE BUNS Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed. DILL BARBECUE BUNS Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine. CELERY SEED BARBECUE BUNS Prepare as recipe directs but add 2 1/2 teaspoons celery seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine. |