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NORI AND MISO SOUP

~Submitted by Tena, MO

1 tablespoon vegetable oil
1 medium onion, finely sliced
1 clove of garlic, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 tablespoon tomato puree
1 tablespoon brown miso
1 carrot, peeled and cut into matchsticks
2 pints vegetable stock
2 sheets nori seaweed
1 tablespoon chives, chopped

Heat the oil in a heavy-bottomed pan and fry the onion and garlic. Mix in the spices, tomato puree and miso to form a gunge, then stir in the carrot. Cook over low heat for 5 minutes, adding a little stock if it gets too dry. Meanwhile bring the stock to the boil. Lightly toast the sheets of nori by placing under a grill for 30 seconds a side. Add it, torn into shreds, to the stock and stir in with the chives. Tip the carrot mixture into the soup and simmer for about 10 minutes. Check seasonings and serve.

4 servings.



RASPBERRY CAKE

~Submitted by Pat, Auburn, WA

We haven't featured a good dessert recipe for a while so we thought we'd give you a great raspberry cake recipe this week. We think you will really like this one.

Ingredients:

1 Package Yellow Cake Mix
8 Ounces Cream cheese
Raspberries
Small Package Instant Vanilla Pudding
1 Container Cool Whip

Prepare Cake Mix as directed on the package.

Make the cake in a 9" X 13" pan.

While the cake is baking, prepare pudding as directed on the package.

Chill.

When firm, beat in Cream Cheese.

Spread Pudding-Cream Cheese mix on the cooled cake.

Sprinkle Raspberries on top of Pudding and Cream Cheese.

Top with Cool Whip.

Keep refrigerated.



CORN PUDDING

~Submitted by Edna, Decatur, IL

1 can whole kernel corn
1 pkg Jiffy corn muffin mix
2 eggs
1 can cream style corn
16 oz sour cream
1 small onion, chopped (optional)
1/2 cup butter melted

Mix all together. Bake in a well buttered casserole dish 45min at 350.

Serves 6.



ROUND STEAK AND ONIONS

~Submitted by Donna, TX

1 1/2 lb. boneless round steak
1 1/2 Tbsp. oil
1 large onion, cut in 1/2 inch slices & separated into rings
2 cans cream of chicken soup
1 can of water
1 1/2 tsp. garlic salt
1 tsp. pepper
4 cups cooked rice

Cut steak into thin strips. In a large skillet, brown steak in hot oil. Add onion. Saute until tender. Add soup, water, garlic salt, and pepper. Reduce heat; cover and simmer for 1 1/2 hours or until tender.

Serve over rice.

Serves 6.



MILE-HIGH BERRY PIE

~Submitted by Larry Holmes, Ontario, Canada

3 egg whites
1 tablespoon lemon juice
?? cup granulated sugar
1 cup whipping cream
1 package frozen whole strawberries, defrosted
9-inch graham-wafer crust

Beat egg whites with lemon juice until they will hold soft peaks. Gradually beat in sugar until it will hold stiff peaks. Beat
whipping cream in a separate bowl. Add to egg mixture along with whole drained berries. Fold together until blended. Pour into crust. Refrigerate at least 1 hour before serving. Freeze if keeping more than 1 day.

Serves 6



LITTLE SHOP OF HORROR STUFFED PEPPERS

~Submitted by Angelique, TX

INGREDIENTS:
8 medium bell peppers (red, green, yellow)
broccoli
yellow squash
mushrooms
pea pods
wooden skewers (large toothpicks)
1 lb. Italian sausage
4 Tlbs. dry falafel mix
water
1 small yellow onion, diced
garlic, diced
basil
black pepper
mushrooms, diced

PREPARATION:
Meat filling: Mix falafel mix with enough water to make a paste. Brown sausage and falafel paste separately. Falafel should be cooled until crumbly. Set meat and falafel aside. Saute onions, garlic, basil, and mushrooms together. Add meat and falafel and mix together. Set aside.

Vegetable filling: Cube or dice all vegetables. Mix in bowl; set aside.

Prepare bell peppers: Cut tops of peppers, remove seeds and cut a design in top of peppers. Skew peppers together so they won't fall apart in oven.

After peppers are secure stuff them full with fillings ( 4 veggie, 4 meat).

Place circle of peppers on top of tomato sauce (see below). Sauce should be about 1 1/2 inch deep. Cook for 25 minutes or until veggies are tender but slightly crunchy. Garnish as desired or just eat.

COOKING TIME: 25 minutes
DUTCH OVEN SIZE: 14 inch

MAGNIFICENT SPAGHETTI SAUCE

INGREDIENTS:
2 cloves garlic
1 onion
1 c. chopped mushrooms
1 lbs Italian sausage (mild, hot or sweet)
2 16oz. tomatoes, do not drain
1 4oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

PREPARATION:
Brown sausage with onion, garlic and mushrooms. Add tomatoes, paste and all spices listed. Bring to a boil then simmer at low heat for at least 40 minutes. Can simmer all day for full flavor.

COOKING TIME: 40 minutes (minimum)
DUTCH OVEN SIZE: 12 inch



PUMPKIN AND BACON SOUP

~Submitted by Robyn, Auckland, New Zealand

For 3-4 servings:

1 tsp oil
1 rasher bacon, chopped
1 large onion, chopped
2 cloves garlic, chopped
660 g (1 ?? lb) pumpkin
2 cups (500 ml/16 fl oz) water
1 small chili (optional)
about 1 cup (250 ml/8 fl oz) milk
about ?? tsp salt

Heat oil and bacon gently in a fairly large saucepan, then add the chopped onion and garlic and then the pumpkin (with its seeds and skin removed), cut into several chunks.

Add the water and chili. Cover and simmer until the pumpkin is tender, about 15 minutes.

For a smooth soup, puree, then sieve the mixture, discarding as few solids as possible.

Stir in the milk to thin, then add salt as required.

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For Two...

REAL HUNGARIAN GOULASH

~Submitted by Jean, Syracuse, NY

Serves/Makes:3
Ready in: 2-5 hrs

1 pound stew beef
1/2 small dash cayenne
1/2 cup sliced onions
1/8 cup Worcestershire sauce PLUS
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon vinegar
1 1/4 teaspoon Hungarian sweet paprika
1/2 clove garlic, crushed
1/2 teaspoon dry mustard
3/8 cup catsup
1 teaspoon salt
1 1/2 cup water
1/2 package noodles (the narrow, twisted kind work best, but use whatever you prefer)

Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes. To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. To thicken, turn cooker to high; dissolve 1 tsp cornstarch in small amount of water, stir into goulash, and cook on high for 10-15 minutes or until thickened. To serve, cook noodles in salted water; drain and place in large serving bowl. Spoon goulash evenly over the top, pouring on all the liquid. Sprinkle chopped parsley over the goulash if desired. Serve with a good red zinfandel or well-chilled beer.

Note: In the unlikely event that there is any goulash left over, it can be made into an excellent goulash soup using the following recipe.

Goulash Soup From Leftover Goulash

leftover goulash from above recipe (without the noodles)
diced, peeled potatoes
caraway seeds (optional)

For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, peeled potatoes. For additional flavor, you may add a teaspoon or more of caraway seeds if you wish. Cover and cook until the potatoes are soft, about 10 minutes. Note: To add more color to the soup, heat a tablespoon of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, and 1 tablespoon tomato paste; bring to a boil and stir into the soup.