Greatest Recipes

3 pounds russet potatoes — baked

4 slices thick-cut bacon

1 tablespoon butter

3/4 cup finely chopped yellow onion

2 tablespoons flour

5 cups chicken broth

1 cup half-and-half or milk

1 cup grated cheese — (Cheddar, Edam,

and/or Colby) 4 green onions — chopped

salt and freshly ground pepper — to taste

Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside. Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5 minutes over medium heat until soft, but not brown. Stir in flour; stir and cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon. Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is melted.

10 oz Frozen artichoke hearts

1 c Sour cream

1 c Mayonnaise

1/2 c Grated Parmesan cheese

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

8 oz Cream cheese; softened

1 c Plain lowfat yogurt

1 ts Vanilla extract

1 ts Grated lemon rind

14 Packets Equal sweetner

Blend cream cheese & yogurt until smooth. Stir in remaining ingredients. Chill. Makes 2 cups or 8 servings.

1 cup grated cheese *** — cheddar,jack,or ???

1 1/8 cups water — lukewarm

3 cups white bread flour

3 1/3 tablespoons brown sugar

1 teaspoon salt

3 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction s. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - appro ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough shoul d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line . Roll sticks in a combination of sesame and poppy seeds with a pinch of garl ic powder. Let sticks rise, boil, and bake as described in the above direction s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B ruish with butter or margarine on one side. Lay (butter side up) on an ungreas ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

1 Separated head or about 16

-cloves whole, unpeeled -garlic 2 qt Water

1 t Salt

1 pn Of pepper

2 Cloves

1/4 ts Sage

1/4 ts Thyme

1/2 Bay leav

4 Sprigs parsley

3 tb Olive oil

This isn’t cream of garlic soup, but it has a creamy texture. I’ve done this one and it’s great. As Julia says, “Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable.” From Julia Child’s “Mastering the Art of French Cooking, Vol. I”: Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.

Correct seasoning. 3 egg yolks 3 to 4 T. olive oil

Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. Posted by Al Martin. Courtesy of Fred Peters.

1 pt Cottage Cheese

2 tb Sugar

1 ts Vanilla Extract

1 ts Lemon Rind; freshly grated

1 ts Lemon Juice

4 Bananas

4 Graham Cracker Squares;

-crumbled Ground Cinnamon Combine cottage cheese, sugar, vanilla lemon rind and lemon juice in food processor; blend until smooth. Spread blended cheese mixture in a shallow 7 x 12″ glass baking dish or put 1/4 cup mixture in individual au gratin dishes. Thinly slice bananas and spread slices evenly on top of cheese mixture. If using individual dishes, put half a sliced banana on top of each serving. Sprinkle top evenly with Graham cracker crumbs and sprinkle lightly with cinnamon. Place under broiler until hot and lightly browned. Per Serving: 120 calories, 3 mg cholesterol, 1 g fat, 277 mg sodium. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA