Recipe-Depot

Cake Balls

2014-10-19T02:57:00.000-07:00

Recipe by Allison

"This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores."

Ingredients Original recipe makes 3 dozen
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frostingb
1 (3 ounce) bar chocolate flavored confectioners coating

Prep 40 mins Cook 30 mins, Ready in 1 hr. and 10 mins. Directions Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Spooky Witches' Fingers

2014-10-18T22:13:00.001-07:00

Recipe by Sandra

"This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!"

Ingredients

Original recipe makes 60 cookiesChange Servings
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel
Prep 35 mins. Cook 20 mins Ready in 1hr. and 15 mins

Directions

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Last-Minute Thanksgiving Tips and Tricks

2013-11-27T03:19:00.004-08:00

By Elaine Magee, MPH, RD
WebMD Expert Column

I don't know how this happens every year, but before I know it, it's the Tuesday before Thanksgiving! Suddenly, I'm stressing about how many side dishes to make, the appetizers that no one really needs, thawing the turkey, making pumpkin pie for the traditionalists plus "something else" for the dessert rebels ...

But remember, the important part of this holiday is enjoying the company of loved ones and taking time to reflect and be thankful. It's not about spending hours making countless Thanksgiving dishes.

You know the saying, "choose your battles?" It works for Thanksgiving dinner, too. When your time is limited, choose which dishes you want to make yourself and which you can pull together using convenient products from the supermarket.

Dressing Up Store-Bought Products

Here are some tips and tricks for dressing up store-bought products so that they'll taste and look special to your guests.

Mashed Potatoes

Add punch to frozen or boxed mashed potatoes by:

Adding some lower-fat sour cream and freshly chopped chives.
Stirring in some reduced-fat sharp cheddar and turkey bacon bits (cook the turkey bacon until crisp, then break it into bits).
Stirring in roasted garlic cloves and fresh, finely chopped parsley while you're whipping up the mashed potatoes with your mixer.
Stove-Top Stuffing

Instead of following the directions on the box, use 2 tablespoons of butter or margarine to sauté some added vegetables (like 1/2 cup chopped onion, 1/2 cup finely chopped celery, 1/2 teaspoon minced garlic, and 1/2 cup finely grated carrot). Then add the seasoning packet and 1 3/4 cups water and bring to boil. Cover, reduce heat to a simmer, and cook 5 minutes. Remove from heat, stir in bread cubes from the mix, cover and let stand 5 minutes. (For a healthier stuffing, check out the new low-sodium stuffing variety).

Green Beans

Buy a bag of French-style green beans, and you're halfway to a side dish. Microwave them right before serving and dress them up in the serving dish with any or all of the following:

A sprinkle of one of the Mrs. Dash salt-free herb blends
Some shredded Parmesan cheese
Toasted slivered or sliced almonds
A drizzle of olive oil or pat of butter/margarine (just enough to add a slight glaze to the dish)
Red pepper strips sautéed in canola cooking spray or a little canola oil, olive oil, or butter/margarine
Caramelized onions (thinly sliced onions sautéed in a nonstick frying pan with a little canola oil, olive oil, or butter/margarine until golden brown)
Pumpkin Pie

You have a few options here. You can buy a premade piecrust (available in the frozen food section or as foldable piecrust in the refrigerated section) and just whip up the pumpkin part. Or you can buy the pie already made at your grocery store or a pie shop, then dress it up with some fun garnishes. If you like to serve your pie with Cool Whip, buy Light Cool Whip and stir in a few pinches of pumpkin pie spice and a teaspoon or two of maple syrup.

Dressing Up Store-Bought Products continued...

Cranberry Sauce

Some people like cranberry sauce canned and jellied; others like the fancier types with whole cranberries and maybe flecks of orange zest or raspberry. If you're in the latter camp, cheat a little by warming up a can of whole cranberry sauce in the microwave (to soften it) then whisking in:

Some orange zest and finely chopped orange, or
A few tablespoons of less-sugar raspberry preserves, or
Your own favorite ingredients
Gravy

There are ways of making gravy quickly, by using products like bottled gravy or gravy packets. My guess is that the gravy packets taste best, because at least you are mixing it up the same day you serve it. The bottled gravy has one advantage, though -- you just heat and serve. It doesn't get much easier than that.

Jazz these up by sautéing some garlic, onion, and finely diced mushrooms or finely chopped cooked turkey (or turkey gizzards if you desire) in a nonstick frying pan with a little canola oil or cooking spray and adding this to the prepared gravy.

If this is not an area where you want to cut corners, make a tasty light gravy using the brown crusty particles at the bottom of the roasting pan (that's where the flavor is, anyway) with a minimum of the fat part of the turkey drippings, but most of the broth part. Cream up your gravy using a little fat-free half-and-half or low-fat milk.

Rolls

Dress up heat-and-serve rolls with some flavored butters such as:

A garlic-herb spread (blend softened whipped butter or lower-fat margarine with finely chopped herbs and bottled minced garlic or garlic powder)
Cranberry-walnut-cinnamon spread (blend softened butter or margarine with finely chopped dried cranberry, chopped toasted walnuts and a few pinches of ground cinnamon)
Zesty lemon spread (blend softened butter or margarine with finely chopped lemon zest)
You can also buy the rolls in dough form and bake them at home. Reduced-fat crescent-roll dough can be spread with any of the butters described above, rolled up, and baked in the oven.

See the recipe below for Quickie Garlic & Herb Crescent Rolls.

Lighten Thanksgiving Side Dishes

Jell-O Salads

You probably won't find large Jell-O salads already made (I've seen only small tubs of prepared Jell-O salad at the market), but making them is a snap. If you're making a layered salad (see recipe below) your biggest challenge is having to wait a few hours before you make the second layer (the first layer needs time to gel in the refrigerator).

When making your favorite Jell-O salads, there are a few easy things you can do to lighten them up:

Use sugar-free Jell-O for at least one of the layers.
For recipes that call for mayo, use light or low-fat mayonnaise.
For recipes that call for cream cheese, use light cream cheese instead (fat-free cream cheese may not go over as well with all your guests).
For recipes that call for Cool Whip, use light Cool Whip.
Lighten Thanksgiving Side Dishes continued...

Sweet Potatoes

Generally this is a dish you have to make at home, but basically it involves nothing more than assembling the ingredients into the baking dish. Some recipes even call for canned sweet potatoes or yams.

Keep these dishes light by using less butter than the recipe calls for (add some fruit juice in its place), half the marshmallows called for, and substituting Splenda for half the sugar, if desired. You can also use egg substitute instead of some of the eggs.

Light & Festive Cranberry Jell-O Salad

A Pyrex or see-through 9x13-inch dish works well, because you can see the colorful layers from the side.

1 (0.6-ounce) box Sugar Free Cranberry Jell-O (makes 4 cups)
16-ounce can whole cranberry sauce
1 (6-ounce) box Lime Jell-O
8 ounces light cream cheese, softened at room temperature
1 (8-ounce) can crushed pineapple (in juice), drained
8 ounces light Cool Whip (or similar light topping)
2/3 cup walnut or pecan pieces

Stir 2 cups boiling water into cranberry Jell-O powder in medium bowl, and stir until completely dissolved (about 2 minutes). Stir in 2 cups ice water. Then whisk in the can of cranberry sauce. Pour mixture into a 9x13-inch dish and, with your whisk, spread the cranberries so they are evenly distributed in the pan. Refrigerate 3-4 hours.
Stir 2 cups of boiling water into lime JELL-O powder in medium bowl, and stir until completely dissolved (about 2 minutes). Whisk in the light cream cheese until mixture is creamy. Stir in 2 cups cold water and the pineapple. Slowly pour this mixture over the gelled cranberry layer. Put back in the refrigerator for 3-4 hours.
Just before serving, spread the light whipped topping over the top and sprinkle with walnut or pecan pieces.
Yield: 15 servings

Per serving (with walnuts): 193 calories, 3.5 g protein, 28 g carbohydrate, 6 g fat, 3.5 g saturated fat, 6 mg cholesterol, 0.7 g fiber, 120 mg sodium. Calories from fat: 30%

Per serving (without walnuts): 164 calories, 2.5 g protein, 28 g carbohydrate, 4 g fat, 3.4 g saturated fat, 7 mg cholesterol, 0.4 g fiber, 119 mg sodium. Calories from fat: 22%.

Quickie Garlic & Herb Crescent Rolls

These are so easy to make, and the recipe is easily doubled. (No need to butter these rolls; they taste great all by themselves.)

1 pop-can Reduced Fat Crescent Rolls
2 1/2 tablespoons no- or low trans-fat margarine with 8 grams fat per tablespoon (Take Control, Land O'Lakes Buttery Taste in tub, etc.)
1 1/2 teaspoons Mrs. Dash Garlic & Herb no salt seasoning
2 teaspoons finely chopped chives (optional)

Preheat oven to 375 degrees.
Add margarine, Mrs. Dash, and chives (if desired) to 1-cup measure. Blend well with fork or spoon.
Open pop can and, one by one, unroll the crescent roll dough and lay them flat on a work surface. Spread about a teaspoon of the margarine mixture over each of the triangles of dough (using a small spoon), then roll into crescents (start from the bottom of the triangle and roll toward the tip). Place on cookie or baking sheet.
Bake for 11-13 minutes or until nicely brown and cooked throughout.

Yield: 8 servings

Per serving: 125 calories, 2 g protein, 13 g carbohydrate, 7 g fat (1.3 g saturated fat), 0 mg cholesterol, 256 mg sodium. Calories from fat: 50%.

Rosemary Roasted Turkey

2013-11-17T20:52:00.001-08:00

Original recipe makes 1 (12 pound)
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

PREP
25 mins

COOK
4 hrs

READY IN
4 hrs 45 mins

Perfect Turkey

2013-11-17T20:46:00.000-08:00

Original recipe makes 1 (18 pound) turkey
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf

Directions

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf.
Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).
Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

PREP
30 mins

COOK
4 hrs

READY IN
17 hrs

Japanese Chicken Wings

2013-02-07T07:45:00.000-08:00

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.

Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Original recipe makes 6 servings
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
PREP
15 mins
COOK
45 mins
READY IN
1 hr

Japanese-Style Sesame Green Beans

2013-02-07T07:37:00.003-08:00

Original recipe makes 4 servings
1 tablespoon canola oil
1 1/2 teaspoons sesame oil

1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Directions

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

PREP 5 mins COOK 15 mins READY IN 20 mins

Spicy Chicken Spring Rolls

2012-12-26T06:43:00.001-08:00

Spicy spring rolls with chicken, barbecue sauce, and veggies. Makes 20 rolls.

Ingredients:

4 cups oil for frying
20 ounces canned chicken chunks (shredded and drained)
1 onion
1/2 cup cabbage (shredded)
1 carrot
1/4 cup barbeque sauce
1 dash hot sauce, soy sauce, and Worcestershire sauce
20 spring roll wraps

Instructions:

Prepare onion and carrot by shredding with a cheese grater.
Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Easy Fish Tacos

2012-12-26T06:35:00.000-08:00

Delicious fish tacos full of flavor that are quick and easy to make. Serves 4.

Ingredients:

1/4 cup sour cream
2 tablespoons freshly squeezed lime juice
salt and pepper to taste
1 jalapeno (cut in half)
2 1/2 cups red cabbage (shredded)
4 onions (diced)
2 tablespoons extra virgin olive oil
1 pound tilapia fillet strips
8 flour tortillas
fresh cilantro for garnish

Instructions:

In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
Dice half of the pepper and set aside.
In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
Warm tortillas before serving.

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2012-01-12T06:47:00.000-08:00

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Balsamic Flank Steak

2011-05-10T12:17:00.001-07:00

1 1/4 lb Flank steak, trimmed

1/3 Cup, oil-based, bottled

-Italian dressing

3 tb Balsamic vinegar (or red

-wine vinegar)

1/4 ts Pepper

Combine steak, dressing, vinegar, and pepper in plastic food-storage bag.

Secure with twist tie and marinate 10 minutes. Preheat broiler. Remove

steak from marinade. Discard any excess marinade. Broil steak 6 inches from

heat for 4 minutes each side for medium-rare or to desired doneness. Let

stand 5 minutes. Slice thinly across the grain.

Baked Zucchine Boats

2011-05-10T12:16:00.001-07:00

4 x Zucchini, medium

1 c Rice,long grain cooked

Onion, yellow, chopped Garlic clove, chopped 1 Egg, beaten

2 T Olive oil

1/2 lb Ground beef, lean

1/2 c Bread crumbs

2 c Spaghetti sauce,canned *

3 T Dill, fresh, chopped

2 T Parsley, fresh, chopped

2 T Parmesan cheese, grated

* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN

Baked Stuffed Tufoli

2011-05-10T12:15:00.002-07:00

---------------------------------MEAT BALLS------------------------------= --- 1 1/2 lb ground beef chuck

1/2 lb ground pork

1/2 c chopped onion

1/4 c minced parsey

1/4 c grated Parmesan cheese

2 tb bread crumbs

2 tb oil

2 eggs

1 Clove garlic; minced

2 ts salt

1/4 ts pepper

olive oil

--------------------------------TOMATO SAUCE-----------------------------= --- 1/4 c oil

1/4 c chopped onion

1/4 c chopped green pepper

1 Clove garlic; minced

1 cn (6-oz) broiled mushrooms

4 cn (6-oz) tomato paste

1 cn (#2-1/2) Italian plum

-tomatoes 1 ts sugar

2 ts salt

1/4 ts pepper

----------------------------MAKING THE CASSEROLE-------------------------= --- 1 lb tufoli (large tube macaroni)

meat balls from step #1 1 -(up to)

1 1/2 pk frozen chopped spinach

1 ts salt

1/2 c Parmesan cheese

1 egg

tomato sauce recipe

Mix all ingredients for meat balls together thoroughly, except the last, olive oil. Form into medium sized balls: brown in oil. Set aside and cook in tomato sauce later.

To make tomato sauce: Heat the oil: add onion, green pepper, garlic, mushrooms (drained and halved) and saut=82 until golden. Stir in tomato paste; cook for 4 minutes. Press plum tomatoes through a strainer; add an equal amount of water. Combine with tomato paste mixture. Add sugar, sal= t and pepper. Bring to a boil; add meatballs and cook over low heat 1-1/2 hours or until sauce thickens slightly. Remove meatballs and put aside.

Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or until almost tender. Mash meat balls in a bowl. Add spinach (drained an= d finely chopped), salt, 2 tablespoons cheese and the egg, mixing well. Stuff this mixture into cooked tufoli. Cover bottom of a large casserole with half of sauce and arrange alternate layers of stufted tufoli and sauce, sprinkling each layer with cheese; finish with sauce. Cover dish and bake in a moderate oven (350 degrees) for 30 minutes. Serve with extra sauce and cheese. Serves 6 very generously.

Source: A Taste of Louisiana.

Baked Swiss Steak

2011-05-10T12:15:00.000-07:00

2 Lb Round Steak -- 1 inch thick

Flour 1 Lg Onion

1 Green Bell Pepper

4 Stalks Celery

3 Lg Carrots

1 28 Oz. Can Tomatoes

1/3 C Catsup

1 8 Oz. Can Tomato Sauce

2 tsp Horseradish

1 tbsp Worcestershire Sauce

Salt And Pepper -- to taste

Roll meat in flour and brown in fat in skillet. Place in a large, deep baking dish. Cut onion, pepper, celery, and carrots in large pieces and add to the meat. Mix remaining ingredients and pour over the meat. Bake, covered, for 2 to 2½ hours, at 325Â°, until tender.

Serves 6 to 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Baked Stuffed Papayas

2011-05-10T12:14:00.001-07:00

1 ea Medium Onion; chopped

1 ea Clove garlic; finely chopped

1 lb Ground Beef

1 ea 16oz. can whole tomato;drain

1 ea Jalapeno; finely chopped

1/2 ts Salt

1/4 ts Pepper

4 ea Papayas (about 12oz. each)

2 tb Parmesan cheese;grated

Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place aobut 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. ** Recipe from Betty Crocker Regional and International Recipes.

Soup Bowl Franks

2011-05-10T12:13:00.003-07:00

1 lb Franks - thin sliced

2 tb Margarine

1 lg Onion, diced

2 md Potatoes, diced

2 lg Carrots, sliced

2 c Water

1/2 ts Salt

1 t Thyme leaves

1 tb Worchestershire sauce

1 lg Can evaporated milk

1 cn Whole kernel corn

1 tb Chopped parsley

Servings: 4 In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in milk and corn. Heat to boiling. Serve in soup bowls sprinkled with parsley.

Snapper Soup

2011-05-10T12:13:00.001-07:00

3 1/2 lb Veal knuckle

1 c Chicken fat

1 x *or:

1 c Butter

3 qt Broth, beef

1 x *or:

4 qt Broth, beef

2 c Wine, dry sherry

1 c Flour

1 ea Turtle **

2 ea Carrot, diced

3 ea Onion, finely chopped

2 ea Celery, sticks, chopped

1/4 t Thyme

1/2 t Marjoram

1 ea Bay leaf

3 ea Cloves, whole

3 ea Sl Lemon

1 ds Tabasco

1 x Salt & pepper

1 ea Egg, hard boiled, chopped

2 c Tomato, strained

** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Potato Parsley Bisque

2011-05-10T12:11:00.003-07:00

1 c Raw almonds or cashews

5 c Vegetable stock or bouillon

1 lb Red-skinned potatoes

-- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced

-- (thoroughly washed) 1 c Finely chopped fresh parsley

1 ts Freshly squeezed lemon juice

1 ts Fine sea salt

1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately.

Potato Barley Soup

2011-05-10T12:11:00.001-07:00

1 large Onion -- diced

2 Celery stalks -- diced

4 Garlic cloves -- minced

3 quarts chicken stock -- or beef

1/2 cup barley -- rinsed

2 Carrots -- diced

2 large Idaho potatoes -- peeled and diced

1/4 teaspoon Pepper

Salt to taste

SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, a dd more stock or water. Taste for seasoning and add salt and pepper as needed.

POTATO SOUP

2011-05-10T12:09:00.001-07:00

Ingredients
2 md leeks, white part only
2 tablespoon flavorless cooking oil
3 cup chicken stock
3 cup water
2 pound potatoes, peeled and roughly diced
2 teaspoon nutmeg
1 teaspoon salt, or to taste
1 salt, to taste
4 teaspoon white pepper
1 sour cream
1 chives, chopped

Directions:

REMOVE THE ROOT END OF THE leeks, trim the dark green tops and reserve for
another use. Slice the light part into 1/2-inch rounds, wash well and set
aside on a plate.

Heat the oil in a pot, over medium heat, and add the
leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes.

Remove from heat and puree
the soup in batches. Place pureed soup in a pot and reheat, covered, over
low heat. To serve, place a generous dollop of sour cream in the bottom of
each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
to a tureen or pitcher and pour into bowls at the table.

Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.

Potato - Salmon Chowder

2011-05-10T12:08:00.001-07:00

4 cups peeled potatoes -- cut in 1/2" cubes

1 cup sliced carrots

1 tablespoon salt

3 cups water

1 package (10 oz.) frozen peas

1/2 teaspoon Worcestershire sauce

1/2 cup margarine

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 pound can salmon

1 cup celery -- thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smo oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.

Lemony Leek& Mushroom Soup

2011-05-10T12:07:00.003-07:00

-----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.

L.J's Curried Clam Soup

2011-05-10T12:07:00.001-07:00

1 pk Creamy clam soup mix

1 1/2 c Water

1 1/2 c Milk (full cream)

1/4 c Flour

1/4 c Butter

1 tb Curry powder

1 ts Cummin

1 ts Garlic powder

1 cn Baby clams

Follow the directions on the package as to making the ordinary soup with the water and milk. The package I used was "Creamy Clam" soup mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour and butter in a seperate pot. Bring the soup mix to the boil and add the curry powder, garlic powder and cummin. Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens. Simmer for 10 minutes and serve.

Late-Summer Soup

2011-05-10T12:06:00.001-07:00

2 tb Olive oil

1 lg Onion -- chopped

3 c Water

2 Summer squashes -- 12 oz

-chopped 2 lg Tomatoes -- coarsely chopped

1 Red pepper -- chopped

1 Yellow pepper -- shoped

1 Zucchini -- chopped

3 lg Cloves garlic -- minced

1 1/2 ts Salt

1/2 ts Fennel seeds

1/4 ts Freshly ground pepper

"The Postman" Italian Fish Soup

2011-05-10T12:05:00.000-07:00

1/2 c Olive oil

3 Leeks(white only) -- cleaned

-and sliced 2 cl Garlic -- finely diced

1 Yellow onion -- peeled and

-chopped 1 c Celery -- chopped

1 c Fresh mushrooms -- sliced

6 c Fish stock, clam juice or

-water 1 c Tomato sauce

1 c Dry white wine

Cayenne Salt 2 lb Total of clams*,shrimp in

-shell, or mussels* 1 lb Fillet of white fish, sea

-bass, or cod, cut into -small pieces Chopped parsley

* soak clams or mussels in cold water for 1 hour and drain. Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)