Recipes Included On This Page Dill Soup Double Chocolate Walnut Biscotti Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dill Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Idaho potatoes -- medium size Beef Stock 1 cup celery 1 cup onion 2 teaspoons chicken base 2 carrots -- cut up 4 dill pickles -- shredded 3/4 cup pickle juice 1/2 cup sour cream water Cut up the Idaho potatoes and put in large pot with beef stock (bones, etc.) and cover the potatoes and bones with water. Cook until the potatoes are tender. Cut up the celery and onions; saute. Then, add the chicken base and the sautéed celery and onions. Add the carrots (after cutting up) and the pickles (after shredding). Add the pickle juice and cook slowly on low heat. Add some of the pot broth to the sour cream; stir up well and add back into the pot. Bring to a slow boil. NOTES : Sour cream must be thoroughly stirred with broth before adding to pot or it will not dissolve properly. Season to individual taste. Contributed to the FareShare Gazette by Jennie in response to a request; 18 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Chocolate Walnut Biscotti Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup cocoa 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons unsalted butter 1 cup granulated sugar 2 large eggs 1 cup walnuts -- chopped 3/4 cup chocolate chips 1 tablespoon powdered sugar Preheat oven to 350F.; butter and flour large baking sheet (or line with parchment paper). Whisk flour, cocoa, baking soda and salt together. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. On prepared baking sheet, with floured hands, form dough into 2 slightly flattened logs, 12 x 2 inches; sprinkle with confectioners sugar. Bake 35 minutes or until slightly firm to touch. Remove from oven and cool for 5 minutes. Cut into 3/4-inch slices, arrange biscotti, cut side down on baking sheet; bake about 10 minutes longer. Cool. Store in airtight container. Contributed to the FareShare Gazette by Jennie; 29 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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