Recipes Included On This Page Cabbage Soup with Bacon Candied Kumquats : Basic Flavorings Caramelized Onion and Tomato Crostini Cashew Stuffed Mushrooms Celery Root And Carrot Salad - With Kumquats Chanukah Potato Latkes (Pancakes) Chayote Potato Gratin Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cabbage Soup with Bacon Recipe By : Safeway website Serving Size : 4 Preparation Time :0:35 Categories : Bacon Beans/Legumes Cabbage Onions Potatoes Volume 3, Dec. '98 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 tablespoons chopped fresh thyme 2 tablespoons all purpose flour 1 can cannellini OR -- (15 oz.) (15 ounces) great Northern beans -- rinsed/drained 1 russet potato -- peeled in 1 inch cubes 1 carrot -- diced 2 cups canned low-salt chicken broth 1/2 head green cabbage -- thinly sliced 2 stalks celery -- diced 1 small onion -- diced 3 slices bacon 1/2 cup dry white wine 1. Saute bacon in heavy large saucepan until crisp, about 5 minutes. Transfer to paper towels and drain. Crumble bacon. 2. Heat bacon drippings in same saucepan over medium-high heat. Add onion, carrot and celery and saute until tender, about 5 minutes. 3. Sprinkle with flour and stir 2 minutes. Stir in wine and bring to boil, stirring constantly. Add broth and water. Return to a boil. 4. Add cabbage and potato to soup. Simmer until cabbage and potato are tender, about 15 minutes. Add beans and simmer until heated through. Stir in thyme. Season to taste with salt and pepper. 5. Ladle soup into bowls. Sprinkle with bacon and serve. Prep Time: 10 minutes Cook Time: 25 minutes Makes: 4 servings Copyright 1997, Safeway Inc. http://www.safeway.com/ MC formatting and posted on FareShare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Kumquats : Basic Flavorings Recipe By : Basic Flavorings: Spices Serving Size : 2 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Citrus Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound kumquats 2 cups sugar 1 cup cider vinegar 1/2 cup water 2 cinnamon sticks 10 whole cloves 2 whole star anise Makes two 1-pint jars. A colorful, unusual recipe to serve with ice cream and other desserts. An alternative recipe is to fill Mason jars with kumquats, add a few cloves, a cinnamon stick, and 2 tablespoons of sugar to each jar, then cover with brandy. Seal and set aside for 2 to 6 months. Use the sliced fruit with char-grilled duck breasts and the kumquat brandy to flame the meat, or serve as a liqueur with desserts or Coffee. Wash the kumquats well, discarding any stems. Place in a saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Place in a colander and refresh under cold water. Place all the remaining ingredients in a large saucepan and bring to a boil. Add the kumquats. Reduce the heat to low and poach gently for about 15 minutes until the fruits are very tender. Sterilize 2 Mason jars by placing in a deep saucepan, pouring over boiling water to cover, then simmering gently for 15 minutes. Using a slotted spoon, transfer the kumquats to the sterilized Mason jars. Cool the syrup to room temperature and pour over the kumquats. Seal the jars and keep in the refrigerator for up to 2 months. *INFO* recipe from Clare Gordon-Smith (1996) Basic Flavorings: Spices (Courage Books). Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramelized Onion and Tomato Crostini Recipe By : Detroit Free Press Food Section Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Breads Onions Tomatoes Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 French baguette -- cut diag. (in 1/2" slices) (about 36 slices) Olive oil for brushing on the bread 2 tablespoons olive oil (not extra virgin) 1 large yellow Spanish onion -- very thinly shaved or sliced 3 tablespoons brown sugar 2 cups ripe fresh tomatoes -- chopped/drained OR canned diced tomatoes -- drained 1/4 cup fresh chopped parsley Kosher salt and pepper to taste 1/2 cup freshly grated Parmesan cheese Preheat the oven to 350 degrees. Brush the bread slices with the olive oil, place on a baking sheet and bake until very lightly toasted, about 6-8 minutes. Remove from the oven and set aside. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over high heat. Add the onion, reduce heat and cook, stirring often, for 5 minutes until the onions are translucent. Add brown sugar and continue cooking, stirring occasionally, for 15 minutes more until onions are golden and most of the liquid from onions has evaporated. Remove from the heat and cool slightly. In a medium bowl, combine the tomatoes and parsley. Evenly divide onion mixture among the toasted bread slices. Top each with a small amount of tomato mixture and sprinkle with salt, pepper and a little Parmesan cheese. Just before serving, turn on broiler and broil crostini to heat through and slightly melt the cheese. Makes 36 crostini; analysis based on 1 crostini. From Annabel Cohen Tested by Susan Selasky for the Detroit Free Press Test Kitchen 68 calories (40% from fat), 3 grams fat (1 gram sat. fat), 9 grams carbohydrate, 2 grams protein, 98 mg sodium, 1 mg cholesterol, 28 mg calcium, 1 gram fiber http://www.freep.com/ December 21, 1998 MC formatting and posting on Fareshare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Mushrooms Nuts Volume 3, Dec. '98 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms 1/4 cup butter 2 tablespoons onion minced 1 1/2 cups dry seasoned stuffing -- crumpled 1/4 cup cashews -- chopped 1/2 cup white wine Clean and stem mushrooms. Chop stems. Melt butter in a frying pan. Stir and saute onion and chopped stems. Remove from heat and add remaining ingredients. Stuff caps, mounding and compressing stuffing slightly into a rounded dome (I use the thumb-first finger "okay" sign to form a rim while shaping stuffing) Chill until ready to use (up to 2 days) Bake 400' for 20 minutes There are usually about 15 per medium mushrooms per pound. Posted to FareShare 12-98 by muckerheide@mediaone.net - - - - - - - - - - - - - - - - - - NOTES : The filling of these does not shrink. * Exported from MasterCook * Celery Root And Carrot Salad - With Kumquats Recipe By : American Express Publishing Serving Size : 8 Preparation Time :0:00 Categories : Salads Volume 3, Dec. '98 Vegetables Citrus Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large fresh kumquats -- seeded and finely chopped 1/4 cup fresh orange juice 1/4 cup sour cream 2 tablespoons hot and sweet mustard 2 small garlic cloves -- minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 2 large celery roots -- (3 pounds)trimmed, -- quartered, peeled 3 tablespoons fresh lemon juice 1/2 pound carrots -- peeled and julienned 1 cup pecans -- (halves),toasted, coarsely crumbled 1. In a bowl, combine the kumquats, orange juice, sour cream, mustard, garlic, salt and pepper. make ahead: The kumquat dressing can be refrigerated, covered, for up to 2 days.) 2. Using a mandoline or the large shredding disk of a food processor, cut the celery roots into 2-by-1/4-inch julienne strips. Transfer to a very large bowl and toss with the lemon juice to prevent discoloration. Add the carrots and the kumquat dressing and toss. Cover and refrigerate for 1 day. 3. Taste the salad for seasoning. Transfer it to a large platter and scatter the pecans on top. The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vegetables into julienne strips on a mandoline. This salad improves overnight in the refrigerator. Copyright © 1997, American Express Publishing. All rights reserved. Recipe from http://www.pathfinder.com/ Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chanukah Potato Latkes (Pancakes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Ethnic Onions Potatoes Side Dishes Pancakes/Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large white baking potatoes -- peeled in chunks 2 medium onions -- peeled in chunks** 2 large eggs beaten (or eggbeaters equal to 2 eggs) 1/3 cup matzoh meal salt and pepper to taste** corn or peanut oil for sauteing 1. grate the onions finely, either by hand or using the food processor in a pulse/chop motion. the onions can also be grated using the fine blade of a meat grinder 2. grate the potatoes the same way and add to onions 3. drain carefully in a colander to remove excess moisture, but not any of the pulp, and transfer to a mixing bowl 4. add matzah meal, beaten eggs, and salt and pepper. mix together well until thoroughly blended 5. in a large skillet, heat 6 Tbls oil over high heat until sizzling, but not smoking. add 1/4 cup of batter for each latke. don't crowd the pan because the latkes spread. about 4 or 5 would probably be the most you can fit in either a 9 or 12 inch skillet. 6. regulate the heat carefully to prevent the latkes from burning as you cook them. saute each one at least 3 or 4 minutes before you turn them. saute the same amount on the second side. latkes are through cooking when they are golden brown in color, and crisp around the edges. 7. to keep the batter well mixed and free of discoloration, stir the batter from time to time until all the latkes are made. 8. as they each are finished, drain them on a paper towel, and keep them warm in a heated oven set around 175 degrees. this recipe makes between 16 and 20 latkes. 9. the classic accompaniment is sour cream and/or apple sauce. **BEV'S NOTE; my suggestion is that you make a very small latke and cook it. That way you can taste for the seasonings. you might want to add more onion, or more salt and pepper, or use just salt without the pepper. needless to say, there are dozens and dozens of different versions. some don't use matzah meal or flour, some versions use eggs separated, adding the yolks first, beating the egg whites, then folding them in which makes for a lighter latke. but the all contain potatoes, onions, salt, and eggs. Be careful they're addictive, make more than you think you might want. don't worry, they'll get eaten :-) TO FREEZE LATKES: freeze on a baking sheet in single layers. when frozen solid, layer in airtight container with wax paper between each layer. before reheating, return the frozen pancakes to baking sheets. reheat in a single layer without crowding at 450 degrees for 5 to 10 minutes if thawed, 15 to 20 minutes if frozen, or until crisp and bubbling. Bev's Note: this recipe might appear long, but it really is just a step by step format for anyone who hasn't made latkes before. all it boils down to is grate potatoes, onions, add the matzah meal and eggs and seasonings, make sure oil is hot before you start cooking, and if you find you need more oil as cooking goes on, add it, but wait until it's hot again before you put potato mixture in. if oil isn't hot the food absorbs it, and then becomes greasy. FROM YIDDISH CUISINE: A GOURMET APPROACH TO JEWISH COOKING by Robert Sternberg (great book) Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chayote Potato Gratin - Janos Recipe By : Janos: Recipes & Tales from a Southwest Restaurant Serving Size : 6 Preparation Time :1:30 Categories : Eggs Vegetables Volume 3, Dec. '98 Leeks Potatoes Squash Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 egg yolk 3 cups heavy cream 2 tablespoons chopped garlic -- divided use salt and black pepper butter or oil -- for sauteing 1 medium yellow onion -- sliced julienne 1 leek; washed -- sliced julienne 2 russet potatoes -- peeled and thinly sliced 4 ounces Parmesan cheese -- grated 1 chayote squash -- peeled and seeded and thinly sliced Combine eggs, egg yolk, cream, 1 tablespoon of the garlic, salt and pepper to make a custard mixture. Set aside. Coat a saute pan with butter or oil and saute onion, leek, and the remaining garlic until onion is translucent. Season with salt and pepper. Coat a small baking pan with butter or oil. Spread a layer of potatoes, cover lightly with custard, sprinkle with onion and leek, and top with Parmesan cheese. Layer chayote over all, and add more custard on top. Repeat untill all ingredients are used, ending with a layer of potato and a sprinkling of cheese. Preheat oven to 375F degrees. Bake uncovered for 45 minutes, then cover with aluminum foil and make for an additional 15 minutes. * INFO * Recipe by Janos Wilder, chef, Janos restaurant. This Arizona restaurant (150 North Main Av, Tucson) serves French-inspired southwestern cuisine. There's a book called Janos: Recipes & Tales from a Southwest Restaurant (1989, Tenspeed). ISBN 0898153107 Chef's profile, see www.w2.com/docs2/act/news/janos/profile.html restaurant menu www.w2.com/docs2/act/news/janos/menu.html >email by kitpath@earthlink.net Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 2535 0 0 0 3891 0 0 0 0 0 0 0

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