Greatest Recipes

*bouquet garni: 1 tablespoon white peppercorns

3 sprigs fresh thyme

2 bay leaves

(tied together in cheesecloth) 1/4 cup peanut oil

3 ounces ham scraps — and/or 1 ham bone

1 stalk celery — diced

2 cloves garlic — minced

2 onions — diced

8 tart apples — peel, core and

quarter (Granny Smith) 1 cup white port

6 cups chicken broth

4 slices bacon — for garnish

(apple- or hickory-smoked) 1 small red apple — for garnish

(such Red Delicious) 1 small tart green apple — for garnish

(as Granny Smith) 1 lemon — juiced

4 tablespoons unsalted butter — softened

1/4 cup all-purpose flour

1 1/2 pounds sharp Cheddar cheese — grated

Salt — to taste Tabasco — to taste

Cold weather soup, diced apples and cheese make it colorful. Easily made without the ham or bacon. Use vegetable broth instead of the chicken stock.

To make the soup, in a medium-sized saucepan heat the oil over medium-high heat. Add the ham scraps, if using, the celery, garlic, and onions and saute for about 4 minutes, or until the onions are translucent but not brown.

Reduce the heat to medium and add the quartered apples. Cover and cook, stirring frequently, for abour 10 minutes or until the apples soften. Add the port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and ham bone, if using. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavors are well blended. Remove the bouquet garni.

(The soup may be made a day or two in advance, up to this point. Cool and refrigerate. See detail ‘A’.)

Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp. Drain on paper towels. Cut into l inch dice and set aside.

Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish. You will need about 2 tablespoons of each color. Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice. Set aside.

In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie’. Whisk the mixture into the soup to thicken it. Cook for 5 minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring constantly, until it is melted.

Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot. (Do not press too hard on the solids.) season with the remaining lemon juice and salt and Tabasco to taste. Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon. Serve hot.

Detail ‘A’ continued: Add the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving. Do not prepare the apple and bacon garnish until a few hours before serving. This soup can be completed up to 2 hours before serving, but keep it warm in the top half of a double boiler set over hot water. Do not simmer over direct heat after the cheese has been added or the soup will separate.

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Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad

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Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing. Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents the Great Cooks’ Cookbooks, Southwest Cooking. Selections based on demonstrations given at Macy’s. McRecipe (1996) Oc PATh.

1 (19.8-ounce) package fudge

Brownie mix 1/2 c Kahlua or other coffee-

Flavored liqueur or for a Nonaclcoholic version of This rich dessert, Substitute 1/4 cup strong Brewed coffee and 1 teaspoon Sugar for the Kahlua. 3 (3.9 - ounce)package

Chocolate instant pudding Mix 1 12-ounce container frozen

Whipping topping, thawed 6 1.4 - ounce English

Toffee-flavored candy bars, Crushed Prepare: fudge brownie mix according to package directions, and spoon into a greased 13 x 9 x 2 inch pan. Bake brownies according to package direction. Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with Kahlua. Let cool and crumble. Prepare: chocolate instant pudding mix according to package directions, omitting chilling. Place one-third of crumbled bronies in bottom of a 3 quart trifle dish. Top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. If you want you can add walnuts (crushed) to top with candy bars. Cover: and chill 8 hours. Makes 16 to 18 servings. Use a clear bowl so you can see the layers.

Apricot Basting Sauce 8 oz Cream Cheese Softened

1/2 c Ricotta Cheese

1/4 c Sugar

1 ts Orange Peel, Grated

6 Flour Tortillas *

1/4 c Apricot Preserves

1 lg Egg, Beaten

2 tb Butter, Softened

1 c Apricots, Sliced

* Flour Tortillas should be 8-inches in diameter and be warm. ~————————————————————————- Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

7 ounce pkg elbow macaroni

8 ounce jar processed American cheese

-mild Mexican seasoned or plain 1 1/2 cups fully cooked ham — chopped

8 ounce can crushed pineapple — drained

1/2 cup chopped green bell pepper

1/4 cup onion — finley chopped

Cook macaroni according to package directions; drain. Stir in cheese sauce until combined. Add remaining ingredients. Transfer to a serving bowl; serve immediately. Submitted by Sandy Buchanan of Lake Alfred, FL who says this is a snap to make. Her family likes it with the Mexican seasoned cheese. Quick Cooking Magazine, March/April ‘98 p. 11 MC formatting by bobbi744@acd.net ICQ#2099532

Vegetable spray 1 medium red bell pepper — seeded and diced

4 medium button mushrooms — sliced, up to 6

2 scallions — chopped

1/2 cup corn kernels

fresh or frozen and thawed 2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup egg substitutes

(about 2 eggs beaten) 1/4 cup shredded low-fat provolone or Swiss

cheese 2 10 inch flour tortillas

Makes 2 servings

The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace.

Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.

Warm the tortillas over a burner or pan and then place on 2 plates. Spoon the egg mixture into the center of each tortilla, forming logs. Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa. Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach Spuds make good side dishes.

Converted by MC_Buster.

30 ea Dried chipotle chiles OR;

-3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored

12 ea Garlic cloves, peeled

2 tb Salt

1/2 ts Black pepper, freshly ground

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.