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EGG DROP SOUP

~Submitted by Nancy, NM

Here's my favorite Egg Drop Soup recipe that I adapted from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller:

2 eggs
6 cups chicken stock
2 tsp. water
1 TB cornstarch
3 TB water
1/2 tsp sugar
1-2 tsp salt (to taste)
1 tsp sherry
1 tsp soy sauce (or more, to taste)
2 scallions

Beat the eggs and stir in the 2 tsp. water. Mince the scallions. Blend the cornstarch and 3 TB cold water to a paste.

Bring the stock to a boil. Reduce the heat to medium and stir in the sugar, sherry, salt, and soy sauce. Add the cornstarch paste and cook, stirring, until soup thickens and is smooth.

Reduce the heat to low. Pour the eggs in slowly, stirring constantly, until they separate into shreds; then turn off the heat. Garnish with the minced scallions.




CHEESEBURGER QUICHE

~Submitted by Patricia Collins, LA

1 Cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
6 tablespoons chilled butter, cut into
cut into small pieces
3 tablespoons ice water

Filling and Topping
4 teaspoons olive oil
12 ounces lean ground beef
1/4 cup catsup
1/4 teaspoon salt
1/3 teaspoon dried oregano
1/8 teaspoon black pepper
1 large onion, thinly sliced
2 large cloves garlic, finely chopped
3/4 cup milk
3/4 cup heavy cream
2 large eggs
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

Garnish
Sprig of fresh oregano

1. In a medium bowl, mix together flour, sugar, and salt. Cut butter into flour mixture until coarse crumbs form.

2. Add ice water, 1 tablespoon at a time, tossing with a fork until a dough forms. Shape dough into a disk wrap in plastic wrap, and chill for 4 hours or overnight.

3. Preheat oven to 350 degrees.

4. On a floured surface, roll dough into an 11 inch round.

5. Fit dough into a 9 inch quiche pan or tart pan. Trim excess dough, leaving a 1 inch overhang. Fold edges under, make a fluted edge.

6. Bake crust until done. About 25 minutes. Transfer pan to a wire rack to cool.

8. To prepared filling, in a large, heat 2 teaspoon of oil over medium heat. Add beef; cook, stirring frequently, until browned, about 4 minutes. Stir in catsup, salt, oregano, and pepper. Transfer beef mixture to a plate. Wipe skillet clean.

9. Heat remaining oil in skillet. Add onion and garlic; cook, stirring frequently, until just golden, about 10 minutes.

10. Mix together milk, cream, and eggs. Spread beef mixture evenly in prepared crust. Cover with onion mixture. Pour milk mixture over onion mixture. Sprinkle cheese evenly over filling.

11. Bake quiche until golden and set, about 30 minutes. Transfer pan to a wire rack to cool slightly. Garnish and serve.

Serves 8




BRUSCHETTA BAGEL

~Submitted by Larry Holmes, Ontario, Canada

2 tomatoes, seeded and chopped
1 clove garlic, minced
2 tablespoons chopped parsley
1 teaspoon dried basil
1/8 teaspoon salt
dash pepper
2 bagels, split
2 teaspoons olive oil
2 teaspoons grated Parmesan cheese
4 eggs, scrambled or poached

In bowl, combine tomatoes, garlic, parsley, basil, salt and pepper. Brush bagels with olive oil and sprinkle with half the Parmesan cheese. Broil until lightly browned. Divide tomato mixture among bagel halves and sprinkle with remaining cheese. Broil just until melted. Top each bagel with 1 egg. Serve immediately.

Makes 4 servings.




SUNSHINE ORANGE MOUSSE PIE

~Submitted by Tena, MO

1 envelope unflavored gelatin
1/4 cup cold water
1 cup whipping cream, heated to boiling
8 ounces cream cheese, softened
6 ounces frozen orange juice concentrate
3/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
9??? graham cracker crust

In blender, sprinkle gelatin over cold water; let stand 1 minute. Add hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, juice concentrate, sugar and vanilla; process until blended. Chill until mixture is slightly thickened, about 15 minutes. Pour into crust, chill until firm. Garnish with slices of orange, lime or other fresh fruit.

8 servings.




PEA SOUP

~Submitted by Joyce, IL

Serves 8

2 qt Water
2 c Green split peas
1 Rib celery, coarsely chopped
1 lg Carrot, chopped
1 sm Onion, chopped
1/4 t Ground dried thyme (optional)*
ds Cayenne (optional)*
1 Bay leaf (optional)*
Salt and pepper

In lg pot, combine all ingredients and bring to hard boil, 20 mins. Reduce heat, simmer 45 mins or until peas are tender. Strain soup through fine sieve and reheat. Taste, correct seasonings.

This is the way I make my Pea Soup. *I leave out the Optional

8 servings 1 point each



CHOCOLATE-ALMOND COFFEE

~Submitted by Richard K, Bradenton, FL

(See photo)

Prep Time: 10 min
Total Time: 10 min
Makes: Makes 4 servings, about 3/4 cup each.

1/4 cup ground MAXWELL HOUSE Coffee, any variety
2 Tbsp. sugar
1/4 tsp. almond extract
2-1/2 cups cold water
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
1 cup half-and-half
1/2 cup thawed COOL WHIP Whipped Topping

PLACE coffee in filter in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew.

MICROWAVE chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2 minutes or until chocolate is completely melted when stirred, stirring after 1 minute. Add to coffee in pot; stir until well blended.

POUR into 4 large cups or mugs. Garnish with whipped topping.

Great Substitute:
Prepare as directed, using 2% milk and COOL WHIP LITE Whipped Topping.

Variation:
Prepare as directed; refrigerate until chilled. Serve as a cold beverage, beating with wire whisk just before serving.

NUTRITION INFORMATION

Nutrition (per serving)
Calories 210 Total fat 13g Saturated fat 9g Cholesterol 20mg Sodium 35mg Carbohydrate 21g Dietary fiber 2g Sugars 17g Protein 3g Vitamin A 6%DV Vitamin C 0%DV Calcium 8%DV Iron 6%DV

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For Two...

BASIC RISOTTO

Source: Chef John J. Vyhnanek, Good Food

The classic way of preparing rice in Italy

Preparation time: about 25 minutes
2-3 servings

Amount/Measure/Ingredient:

?? cup onion, diced fine
1 Tbsp. butter
1 Tbsp. olive oil, not extra virgin
1 cup Arborio or Carnaroli rice
?? cup dry white wine, chardonnay
2 ?? to 2 ?? cups chicken stock, hot
pinch salt
pinch white pepper

Preparation:

1. Sweat the onion in the butter and olive oil.

2. Add the rice and mix it thoroughly with the onion. Cook until a toasted aroma develops. About 3-4 minutes---don't brown the onions!

3. Add the wine then the liquid in several additions, about 3/4 cup at a time, stirring the rice frequently, cook the risotto until the rice is al dente and most of the liquid is absorbed. The texture should be creamy. You may need to add a few tablespoons of hot chicken stock to the cooked rice just before serving.

Serve with grated Parmesan and chopped chives. Have additional hot stock available at the table for adding to the rice as it has a tendency to firm up and absorb the cooking liquids. Addition of parmesan also thickens and dries the rice considerably.