Recipes Included On This Page  Cream of Saffron Soup with Almonds Cream Puffs w/Coffee Filling & Caramel Sauce Creamy Garlic Dressing Crunchy Vegetable Cheese Ball Curried Pumpkin Soup (Croce) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cream of Saffron Soup with Almonds Recipe By : Joe Famularo's ITALIAN SOUP COOKBOOK* Serving Size : 4 Preparation Time :0:00 Categories : Chicken Italian Nuts Poultry Soups Volume 1, Oct. '98 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon saffron threads -- dried 1 tablespoon hot water 4 cups clarified chicken broth -- preferably homemade and low salt 1 chicken back without skin -- cut from bone thinly sliced -- cut into 1/2-inch pieces 1/4 cup slivered almonds or blanched almonds 1 tablespoon pine nuts 4 tablespoons dry sherry 1 dash cinnamon 3 tablespoons liquid egg substitute or one egg yolk -- whisked with 1/4 cup half and half Place saffron in a small non-stick skillet and set over low heat. Warm the saffron, shaking the pan frequently for about 1 to 2 minutes or until the saffron is dry enough to crumble. Transfer to a small bowl and crush saffron with fingertips. Add hot water and let stand at least 10 minutes. Stir to dissolve. OPTIONAL: Pan roast/toast the almonds and pine nuts in the same skillet over medium low heat for about 4 minutes or until the aroma is released. Bring broth to a boil in a medium size soup pot over medium-high heat. Add chicken, almonds, pine nuts. Reduce heat to a very slow but steady simmer. Cook, uncovered until chicken has turned white and is tender about 6 minutes. Add the sherry and cook 1 minutes more. Remove from heat and stir in the saffron mixture and the cinnamon. Stir the egg-and milk mixture into the soup. It will thicken slightly. Serve at once. SOURCES: "Vellutata di Zafferano e Mandorle," in GOOD & GARLICKY THICK & HEARTY SOUL-SATISFYING MORE-THAN-MINESTRONE ITALIAN SOUP COOKBOOK, By Joe Famularo (1998 Workman Publishing Co) TESTED and posted on FareShare 10-98 BY Pat and Bob Hanneman (kitpath@earthlink.net) REVIEW: Soup was surprisingly filling. Serve this soup as appetizer or for luncheon with salad and bread. The broth carries the dish: Joe suggests making a broth with chicken wings and necks, chicken veal bones, leek, carrot, parsley, thyme, peppercorns and salt. [Each Serving Provides: 141 Calories; 17 g Protein; 5 g Carbohydrates; 8 g Fat; 2 g sat. fat; 14 mg Cholesterol; 556 mg Sodium; Calories from Fat 46%] - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2569 0 20116 0 0 * Exported from MasterCook * Cream Puffs w/Coffee Filling & Caramel Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pastries Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream Puffs ingredients: 1/4 cup butter or margarine 1/2 cup water 1/2 cup flour with pinch of salt added 2 unbeaten eggs Put the butter in a pan, add the water, and bring to a boil. then add flour. keep heat medium high. using a large wooden spoon, beat the mixture as hard as you can until it comes away from the sides of the pan and makes a ball. take saucepan from heat, and add 1 egg and beat mixture until smooth. add the second egg and beat hard again. now drop the dough from a tablespoon onto a greased baking sheet, leaving several inches between each puff. bake in a hot oven (400) for 20 minutes, reduce heat to 350, and bake 25 minutes or more. cool. slit one side or cut off the top of each puff and fill with coffee cream, and serve with caramel sauce. COFFEE CREAM: 1 cup heavy cream whipped stiff 1 1/2 tsp instant coffee 2 Tbs. sugar 1/4 ts. vanilla sprinkle coffee on cream, add remaining ingredients, and beat until stiff. CARAMEL SAUCE: 28 caramels 1/2 cup water place caramels and water in the top of a double boiler and cook over boiling water until caramels are smooth. stir occasionally. cool. great over ice cream as well. Posted on FareShare 10-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Garlic Dressing Recipe By : Light & Easy Diabetes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Healthwise Salad Dressings Vegetarian Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Evaporated skim milk 2 tablespoons Fresh lemon juice 1/4 teaspoon Paprika 2 large Garlic cloves -- minced 1/4 teaspoon White pepper 1/4 teaspoon Salt 2 dashes sesame oil 1 teaspoon Dried dill weed 1 dash red pepper -- (Cayenne) 1 teaspoon apple juice, frozen concentrate Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1-tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks http://soar.berkeley.edu/recipes/diabetic Brought to you and your via Nancy O'Brion and her Meal-Master Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Vegetable Cheese Ball Recipe By : Reynolds Wrap Kitchens Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Broccoli Cheese Cream Cheese Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded carrots 1 package light cream cheese -- softened (8 oz.) 1 cup shredded 40% less fat Cheddar cheese -- (4 oz.) 1 teaspoon instant minced onion 1 cup finely chopped fresh broccoli Reynolds Plastic Wrap Assorted crackers Press carrots between paper towels to remove excess moisture; set aside. In large bowl, blend cheeses and onion. Stir in carrots and broccoli; combine thoroughly. Cover with Reynolds Plastic Wrap. Refrigerate at least two hours. Shape mixture into a ball. Overwrap with plastic wrap to store until serving time. Chill until it holds its shape. Remove wrap and serve with assorted crackers. Makes: 1 cheese ball (about 32 servings) From http://www.rmc.com/wrap/ Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Pumpkin Soup (Croce) Recipe By : "Thyme in a Bottle", by Ingrid Croce Serving Size : 6 Preparation Time :0:00 Categories : Pumpkin Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 large onion -- chopped 3/4 cup scallions -- sliced 4 cups pumpkin puree 4 cups chicken broth 1 bay leaf 1 teaspoon brown sugar 1/2 teaspoon curry powder 1/8 teaspoon nutmeg 1 teaspoon parsley -- finely chopped 2 cups half and half salt and pepper -- to taste pumpkin seeds, roasted -- OR 2 tablespoons chives -- finely chopped 1 cup sour cream -- optional In a medium-large saucepan, saute the onions and scallions in butter until golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor and puree with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives. A small dollop of sour cream or creme fraiche may also be used to garnish. How to Cook Your Pumpkin: One 3-pound pumpkin | Preheat the oven to 350 degrees. Cut the pumpkin in half vertically and discard the seeds and stringy pulp. Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a 1/2 inch high. Bake for about 1 hour or until tender. The pumpkin is ready when it is easily pierced with a fork. Cut each half into wedges and peel. A 3-pound pumpkin yields about 3 pounds cooked. CREDITS -- "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants", by Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0-06-258624-6. $25.00 hardcover, 256 pages; 200 recipes, 24 black & white photographs. Publication date April 1996. (Ingrid is the widow of singer-songwriter Jim Croce, who died in 1973.) From Food Day [http://www.foodwine.com/food/foodday/] October 21, 1996 MC formatted 10-29-96 by rooby@shell.masterpiece.com Posted to FareShare 10/13/1998(Tue) by Kitpath@earthlink.net - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.