Author: Cook
Website: http://www.cookreceipts.com/soups/nannys-irish-leek-soup.htm…

Nanny’s Irish Leek Soup

Servings: 8
Ingredients:

4    Leeks, cut into 1/2' slices
1    Medium diced onion
4    Med. potatoes peeled and diced
4 c  Chicken broth
1 c  Sour cream
1 1/2 tb Butter or margarine
Pepper to taste

In a large saucepan melt butter and add leeks and onions. Cook, covered,
until vegetables are tender, stirring occasionally. Add potatoes and broth
and simmer covered for 40 minutes. Add sour cream and heat to serving
temperature but do not boil. Season with pepper and serve at once.

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Author: Cook
Website: http://www.cookreceipts.com/miscellaneous/2900-recipes/spicy…

Spicy, Garlicky And Herby Sausage

Servings: 25
Ingredients:

1 tb Fresh sage, fine chopped          1/2 ts Cayenne pepper
1 tb Fresh marjoram, fine                1 ts Crushed dried red pepper
-chopped                            2 ts Salt
2 ts Fresh thyme leaves, chopped         1 c  Dry red wine
2 ts Fresh rosemary, fine                5 lb Pork butt, coarsely ground
-chopped                                 -1/4 to 1/3 fat
1/4 c  Fresh parsley, chopped                   Nine feet or so of sausage
2    Cloves garlic, fine chopped              -casings, soaked and cut in
2 ts Ground coriander                         -3 foot lengths
1 tb Black pepper

1) Mix all ingredients in a large bowl and refrigerate covered over
night to let the flavors…

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Author: Cook
Website: http://www.cookreceipts.com/diabetic/lemon-ginger-tea-sparkl…

Lemon Ginger Tea Sparkler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)              1/4 c  Ginger, crystallized;minced
1    Lemon; thinly sliced            2 2/3 c  Ginger ale

Combine tea concentrates, ginger and half the lemon slices in a pan and
bring to boiling. Cover and chill until cold, at least 1 hour. Pour
through a fine strainer into a pitcher and add ginger ale. Discard used
lemon slices and ginger. Pour into glasses over ice, garnish with remaining
lemon slices. (And/or put some in the pitcher.)

Source: Sunset Magazine, August 1994

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Author: Cook
Website: http://www.cookreceipts.com/desserts/chocolate/dark-chocolat…

Dark Chocolate Pecan Torte

Servings: 2
Ingredients:

4    Squares (4 Ounces)
-Unsweetened Chocolate,
-Broken Into
Pieces
1/3 c  Butter Or Margarine
1 1/2 c  Sugar
1 1/2 ts Vanilla Extract
3 lg Eggs, Separated
1/2 c  Unbleached All Purpose Flour
3 tb Water
3/4 c  Finely Chopped Pecans
1/8 ts Cream Of Tartar
1/8 ts Salt
Chocolate Glaze
1 c  Powdered Sugar
1/2 ts Vanilla Extract
2 tb Butter
2 tb Water
1    Square (1 Ounce) Unsweetened
-Chocolate
Hot Water

Servings:10 to 12 Servings

In a small microwave safe bowl, place the chocolate and butter.
Microwave on HIGH (100 %) power 1 Minute or until smooth when
stirred; cool slightly.

Line the bottom of a 9-inch springform pan with foil; butter the foil
and sides of the pan. Pre-heat the oven to 350 Degrees F. In a
large mixer bowl, combine the chocolate mixture, sugar, and vanilla
and beat well. Add the egg yolks, beating well after each addition.
Blend in the flour and water,…

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Author: Cook
Website: http://www.cookreceipts.com/miscellaneous/2900-recipes/candi…

Candied Mint Leaves

Servings: 10
Ingredients:

40    Apple or Pineapple Mint             2    Egg whites (may need more)
-Leaves (select tender                   Water
-leaves with no blemishes)               Powdered sugar

The large downy leaves of the apple and pineapple mint leaves take up this
coating very well which will not readily adhere to most of the varieties of
the mint. This is a nice confection that has many uses.
**********************************************************************
Froth up the egg whites with a little water. With a small brush, paint the
leaves with the egg white and dust both sides with the powdered sugar. Set
each leaf on a sheet of wax paper and allow to dry. They will dry with a
frosty crystalized coating and make a nice garnish for desserts or a
pleasant candy treat.

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Author: Cook
Website: http://www.cookreceipts.com/vegetarian/sauteed-eggplant.html…

Sauteed Eggplant

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Oil
1 ts Chili powder, optional

Cut eggplant into slices 1/4′ thick. Sprinkle with salt and let sit for 1/2
hour. Rinse, squeeze and pat dry. Saute in oil till soft, adding more oil
if you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.

Source Unknown

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Author: Cook
Website: http://www.cookreceipts.com/vegetarian/sauteed-bean-curd.htm…

Sauteed Bean Curd

Servings: 6
Ingredients:

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry.

Heat oil in a skillet over a medium high heat. When hot, put in half the
tofu. Cook 3 minutes on one side. Turn over and cook for another 3
minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat
with the rest of the tofu.

Serve hot with a sauce.

Jack Santa Maria, ‘Chinese Vegetarian Cookery’

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Author: Cook
Website: http://www.cookreceipts.com/meat-dishes/chicken/wild-rice-ba…

WILD RICE BAKED CHICKEN

Servings: 4
Ingredients:

2/3 c  Wild Rice (uncooked)
4    Stalks, sliced
1 md Green pepper diced
1 1/3 c  Water
2 ts Chicken bullion granules
1 ts Salt
2 ea Whole chicken breasts
Soy sauce

In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered
2-qt casserole or baking dish. mix Wild rice, celery, green peppers,
water, bullion, and salt. Skin and half chicken breasts and place on
top of rice mixture; brush with soy sauce. Cover dish, bake in 350
degree oven for 1 1/2 hours or until wild rice is tender.

(To order Wild Rice write; Ray Leinbach, Rt 1, Blackduck, MN, 56630)

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What you may or may not acknowledge about Elvis Presley is that his nickname the Male means more today than only referring to him having been the Magnate of Rock n Roll. So, with the advent of Spanish wine online, he could be cited to as the Baron or the…

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You want a new bread recipe? Here you go!

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