ETHNIC DAY -- American

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Here are 2 soups:

 

 

 

 

* Exported from MasterCook *

 

Black-Eyed Pea's Broccoli-Cheese Soup

 

Recipe By :(copy cat)

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Copycat

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Pounds broccoli -- fresh

2 Cups water

3/4 Teaspoon salt

1/2 Cup Cornstarch

Mix With 1 Cup Cold Water

1 Pint half and half

1 Pound Velveeta

1/2 Teaspoon pepper

 

Steam broccoli until tender.

Place half-and-half and water in top of double boiler. Add cheese, salt and

pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in

small bowl. Stir into cheese mixture in double boiler and heat over

simmering water until soup thickens.

 

 

 

 

 

PALAK PANEER

Yield: 4 servings

 

15 oz Pack of ricotta cheese

10 oz Spinach, frozen chopped

1/4 lg Onion; finely chopped

1/4 c Sour cream

Ginger, fresh, 1 " ; finely grated

1 Garlic clove

1 ts Cumin powder

1/2 ts Coriander powder

1/2 ts Turmeric powder

2 Chilies; finely chopped

1/8 c Oil

Salt; to taste

 

Empty the ricotta cheese into an oven-proof dish and bake at 350F for

40 minutes. Cut it into 1/2 inch square pieces.

 

Defrost the spinach. Put it into the blender for a couple of minutes.

Heat the oil in a pan. Fry onion, garlic, ginger, chili - the onion

should turn golden.

 

Add the cumin, coriander and turmeric powder. Add the sour cream to

the pan, followed by the spinach. Stir till every item gets properly

mixed.

 

Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add

salt. Cover and cook over slow heat for 15 minutes.

Serve with rice or naan (bread available at Indian stores) or pita

bread.

 

 

Greek Isle Bread

Serving Size : 8

 

-----REGULAR LOAF-----

1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 t Salt

2 ts Butter

pn Garlic powder

4 ts Black olives -- chopped

1/2 ts Sweet basil

1/2 ts Dill weed

2 1/2 tb Feta cheese

2 1/2 tb Cucumber -- pureed

1/2 ts Fast-Rise yeast *** OR ***

1 t Active-Dry yeast

 

-----LARGE LOAF-----

3/4 c Water

3 c White bread flour

1/4 c Yogurt (plain)

1 tb Dry milk

1 1/2 tb Sugar

1 1/2 ts Salt

1 tb Butter

1/4 ts Garlic powder

2 tb Black olives -- chopped

3/4 ts Sweet basil

3/4 ts Dill weed

1/4 c Feta cheese

1/4 c Cucumber -- pureed

3/4 ts Fast-Rise yeast *** OR ***

1 1/2 ts Active-Dry yeast

 

Unique is the word for this loaf. Don't let the combination of

ingredients scare you off -- the texture created by the feta cheese

combined with the smallest hint of cucumber makes this a wonderful

bread. This is definitely a bread to accompany a hot meal. It's

recommended with char-grilled marinated lamb chops or your favorite lamb

kabobs.

 

SUCCESS HINTS:

Cucumber should be peeled, seeded, and then pureed. If the feta cheese

is packed in water, drain well. Finely chop the black olives. This

recipe can be made with the regular and rapid-bake cycles.

 

 

 

DILLED GREEN TOMATOES

Yield: about 6 pints

 

5 pounds small firm green tomatoes

1/4 cup canning, pickling salt

3 1/2 cups vinegar

3 1/2 cups water

6 or 7 garlic cloves

6 or 7 heads fresh dill or 1/4 cup dill seeds

6 or 7 bay leaves

 

Prepare jars and lids according to manufacturer's instructions.

 

Wash and core tomatoes and cut into halves or quarters; set aside.

 

Combine salt, vinegar and water in a large saucepan. Bring to boil.

 

Pack tomatoes into hot jars, leaving 1/4- inch headspace. Working one

jar at a time, add 1 garlic clove, 1 head of dill (or 2 teaspoons dill

seed), and 1 bay leaf.

 

Ladle hot liquid over tomatoes, leaving 1/4- inch headspace. Remove air

bubbles. Adjust two piece caps. Process 15 minutes in boiling water

bath.

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 408 Calories (kcal); 28g Total Fat; (58% calories from fat); 21g

Protein; 23g Carbohydrate; 93mg Cholesterol; 1695mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Homestyle Potato Soup

 

Recipe By :adapted from Betty Crocker's Cooking Basics

Serving Size : 10 Preparation Time :0:00

Categories : " Post " Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium potatoes -- (about 1 lb)

2 14.5 oz can vegetable broth

4 medium green onions with tops

3 cups milk

1/2 teaspoon salt -- (or to taste)

1/4 teaspoon pepper

1/4 teaspoon dried thyme leaves

 

Peel potatoes and cut into large pieces. Heat the broth and potatoes to

boiling in the saucepan over high heat, stirring occasionally, with a fork to

make sure potatoes do not stick to the saucepan. Once mixture is boiling,

reduce heat just enough so mixture bubbles gently. Cover and cook about 15

minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, peel and thinly slice the green onions.

When potatoes are done, remove the saucepan from heat but do not drain.

Break the potatoes into smaller pieces with a potato masher or large fork.

Mixture should be lumpy.

Stir the milk, salt, pepper, thyme, and onions into the potato mixture.

Heat over medium heat, stirring occasionally, until hot and steaming, but do not

let soup boil.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 157 Calories (kcal); 4g Total Fat; (21% calories from fat); 6g

Protein; 25g Carbohydrate; 11mg Cholesterol; 690mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0