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Hearty Russian beet soup.


1 c navy beans, dry
2 1/2 lb lean beef
1/2 lb slab bacon
10 c cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 T dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (opt)
8 beets for soup
2 small beets
2 c green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut into eighths
1 can (1 lb 13 oz) tomatoes
1 T tomato paste
3 T red wine vinegar
4 T sugar
1 lb kielbasa (opt)
2 T flour
1 T butter, melted
1/2 c sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to a
boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
carrot, celery, onion and salt. Cover and simmer over low heat for about 1
1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes

Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if

Serves 10

KEY WORDS: soup, main dish, ethnic
A delicious fruit soup.

Apple Soup

16 apples, cored and chopped
5 c water
1/2 T lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 c maple syrup
1 T arrowroot
1 T lemon juice
1/4 c white wine
1/2 c sour cream

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are
tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to
sauce pan. Remove about a cup of liquid and combine it with arrowroot.
When thickened, return to soup. Stir in lemon juice, and wine. Heat
through. Serve with a spoonful of sour cream on each bowl.

Serves 6

KEY WORDS: brunch, dessert, entertain, freezes well, holiday, kids, soup
A recipe rumored to be from Spanish California days.


1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 c brown rice, uncooked
1 onion, diced fine
1/2 tsp tomio (thyme)
8 c water
1 tomato, chopped
1 clove garlic, diced
1/2 c chili huerta
2 yerba buena
1 thick slice French bread
1/2 tsp comino (cumin)
2 carrots, sliced thin
1 c peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small
balls. Bring water to boil and add balls; simmer at low boil for 1 hour.
Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes.
Add yerba buena and simmer 10 minutes. Soak french bread in small amount of
soup broth until very soft. Place in blender with comino; chop together;
add to soup. Next add carrots and peas; simmer until vegetables are tender.

Serves 6

KEY WORDS: entertain, ethnic, spicy, lunch, main dish, soup
Of Spanish origin, this soup provides a spicy start to any meal.

Cold Gazpacho

1 green pepper, diced
4 tomatoes, diced
1 onion, diced
3 garlic cloves, minced
3 c water
1/4 c wine
3 tsp lemon juice
1 scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more water
if too spicy. Strain, discarding any vegetable pieces that did not puree
fully. Chill overnight. Serve in chilled glasses or bowls with diced
scallion floating on top.

Serves 4

KEY WORDS: appetizer, beverage, brunch, easy, entertain, freezes well,
lunch, make ahead, soup, spicy, ethnic
A different kind of bean salad.

Black Bean Salad

2 c French-cut green beans
3 c black beans, cooked
1 c garbanzo beans, cooked
1 c adzuki beans (or red beans), cooked
2 onions, sliced
2 green peppers, sliced
2 stalks celery, sliced
2 green onions, thinly sliced
2 c oil
1/2 c honey
2 cloves garlic, pressed
1 lemon, juiced
1 c white wine
1 tsp oregano
1 T parsley

Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.

Serves 12

KEY WORDS: easy, outdoor, leftovers, lunch, potluck, salad, main dish
They'll think you found these at a little French bakery down the street.

Whole Wheat Croissants

2 T yeast
3/4 c water, heated to body temperature
1 3/4 c whole wheat pastry flour
1/2 c water
1 1/2 T honey
2 c butter, cut into 1/2" pieces
1 egg
1 T water

Combine yeast and warm water, stirring a little to dissolve yeast. Let sit
about 10 minutes. Add 1/2 of flour; add water and honey; whisk until
smooth. Cover bowl and let stand 1 1/2 hours.

Combine remaining flour with butter, and flatten butter pieces. Pour yeast
batter into flour mixture; fold together with spatula; just moisten flour
without breaking butter pieces.

Turn dough onto lightly floured surface. Pat dough down and roll into a 18"
x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to
fold 1/3 of dough toward center; then fold from other side, 1/3 of dough
over first 1/3. Lift folded dough off work surface, and scrape surface
clean. Sprinkle work area with flour and repeat, rolling and folding 3 more
times. Dough must be hard; if not, freeze for 45 minutes.

Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants.
For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half
into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time,
holding others in refrigerator until ready to use. Roll each piece
individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces.
Cut each piece diagonally to form 4 triangles; roll from wide end to point.
Place on ungreased cookie sheets. Curve ends to crescent shape.

Beat egg with water; brush croissants with this and set them aside 1 hour.
Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown.
Let cool slightly and serve.

Makes 24 croissants

KEY WORDS: make ahead, bread, baked goods, breakfast, brunch, entertain,
kids, holiday
We also use guacamole on tacos and tostadas: delicious.


2 avocados
2 tomatoes, diced fine
1/2 onion, diced fine
1 can Ortega chilies, chopped fine
1/4 can (7 oz) olives, diced fine
1 T soy sauce
2 bags corn or tortilla chips

Halve and pit avocados; remove from skins with spoon. Mash with other
ingredients, combining thoroughly. Chill 1 to 2 hours (if longer, avocado
may start to discolor). Serve as dip with chips.

Serves 6

KEY WORDS: salad, ethnic, spicy, appetizer, quick
A rich soup with a smooth taste.

Asparagus Soup

2 lb asparagus, diagonally sliced into 1" pieces
3 leeks, sliced
4 green onion, sliced thinly
1 red potato, chopped small
3 T butter
4 c water
1 vegetable, beef or chicken bouillon cube
1 c cream
2 T tarragon
2 T basil
1 clove garlic, pressed
1 T soy sauce

Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.

Serves 4

KEY WORDS: easy, entertain, freezes well, lunch, soup, vegetarian
If you're not a beer drinker, you can use soda cans instead. This recipe is
bound to cause talk.

Beer Can Date Bread

8 empty beer cans
2 T soda
1 c dates
2 c beer
3 T butter
1 c maple syrup
1 T vanilla
2 eggs
4 c whole wheat pastry flour
1 c pecans

Remove tops from beer cans with can opener; lightly oil insides. Sprinkle
soda on dates. Heat beer to boiling and pour over date/soda mixture; set
aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir
in flour. Add nuts and cooled date mixture. Spoon batter into cans,
filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350
degrees for 15-30 minutes; look for tops to split and test for doneness. Do
not cut bread for 1 day; bread may break up, if it is sliced while still

Makes 8 small loaves

KEY WORDS: baked goods, bread, breakfast, brunch, dessert, make ahead,
easy, gift, holiday, lunch, potluck
Perfect for the day after a turkey feast. We use it more around
Thanksgiving than Halloween.

Hearty Halloween Soup

1 lb ground turkey
1 c chopped onion
1 c celery, diced
2 cloves garlic, diced
6 c water
1 cube vegetable, beef or chicken bouillon
1 c red potatoes, diced
1 bay leaf
1/8 tsp basil
2 T parsley, chopped
1/2 tsp thyme
6 tomatoes, diced
1 c leftover turkey gravy
2 c vermicelli

Place everything except vermicelli in the kettle and simmer 1 hour. Add
vermicelli and simmer until cooked.

Serves 6

KEY WORDS: easy, leftovers, soup, main dish

Chicken Salad

3 c chicken, cooked, cubed
1 lb asparagus, steamed
1/2 pineapple, cubed and steamed (OR
1 can (20 oz) pineapple chunks, drained)
2 tomatoes, sliced
1 onion, diced
1 green pepper, sliced
1 can (7 oz) green olives, sliced
1 T parsley, chopped
1 T basil
1 head iceberg lettuce, washed and torn

Combine all ingredients. Toss with dressing of your choice.

Serves 6

KEY WORDS: brunch, easy, entertain, leftovers, lunch, potluck, salad
An international salad.


1 c fine bulgur wheat
3/4 c diced onion
1/2 c diced green onions (including tops)
1 1/2 tsp parsley
1 tsp basil
1/2 c fresh mint, cut fine
1/2 c lemon juice
3/4 c oil
2 tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over
low heat, stirring occasionally. Add remaining ingredients and mix well.
Chill at least 1 hour; serve.

Serves 2

KEY WORDS: appetizer, brunch, easy, entertain, lunch, salad
The blends justify the means.

Lentil Salad

1/2 lb lentils, cooked
1 onion, diced
1 clove garlic, pressed
3 c white wine
1 T basil
1/2 tsp thyme
4 T parsley
1 T lemon juice
4 T oil
2 tomato wedges
1/2 head iceberg lettuce, washed

Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from
heat; add remaining ingredients. Chill and serve on lettuce leaves.

Serves 4

KEY WORDS: easy, lunch, leftovers, salad
Greek chicken soup...delicious.


8 c chicken broth
1 c uncooked rice
4 eggs, separated
4 T lemon juice

Make chicken broth and heat to boiling; add rice. Simmer covered about 20
minutes. Remove from heat and set aside. In a bowl, beat egg whites until
stiff; add yolks and beat well. Beat continuously adding lemon juice a
little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil. Serve

Serves 6

KEY WORDS: lunch, entertain, make ahead, soup
Perfect for those occasions when you have to prepare it all the day before.

24-Hour Lettuce Salad

1 head lettuce, torn in pieces
1/2 c celery, chopped
1/2 c green pepper, diced
1 red onion, chopped
1 pkg frozen baby green peas, slightly thawed
1 c mayonnaise
2 tsp sugar or honey
4 oz cheddar cheese, grated
8 slices bacon, cooked and crumbled

Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.

Serves 8

KEY WORDS: brunch, easy, entertain, lunch, potluck, salad, make ahead
A taste of Mediterranean cuisine.

Artichoke Rice Salad with Dressing

2 jars (6 oz) marinated artichoke bottoms
1 bottle (4 oz) stuffed green olives
5 green onions
1/2 green pepper, sliced
1 package rice pilaf mix or chicken rice mix
1/3 c mayonnaise
1/2 tsp curry powder
2 jars marinade from artichoke bottoms

Cook rice according to package directions; let cool. Drain artichoke
bottoms, reserving liquid. Drain olives; discard their liquid. Chop
artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix.

Make the dressing by combining marinade from artichokes with other dressing
ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.

Serves 4

KEY WORDS: easy, entertain, lunch, potluck, quick, salad, vegetarian
They'll think you had it catered.

Spinach Salad Orientale

3 heads spinach, washed and drained
1 c sliced water chestnuts
3 eggs, hard boiled, chopped
1 c fresh bean sprouts
4 slices bacon, cooked and crumbled
1 c sunflower (or safflower) oil
3/4 c chopped onion
1 T Worcestershire sauce
1/4 c red wine vinegar
1/2 c sugar
1 tsp salt
1/3 c catsup

Mix all dressing ingredients together first, and refrigerate. Mix salad
together. Just before serving, toss salad with dressing. Serve.

Serves 6

KEY WORDS: brunch, entertain, easy, lunch, salad
So L.A.

Los Angeles Luncheon Salad

1 c fresh mushrooms, sliced
1 c cooked shrimp
3/4 tsp tarragon leaves, crushed
1 dash garlic powder
1/2 c Italian or herb dressing
1 head loose leaf lettuce, (red leaf preferred)
3 ripe avocados
1 basket cherry tomatoes

Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour.
Arrange lettuce leaves on individual salad plates. Peel, halve and pit
avocados. Place a half-avocado on each plate, and fill with salad mixture.
Garnish with cherry tomatoes.

Serves 6

KEY WORDS: easy, entertain, lunch, vegetarian, salad

Spicy Corn Bread

1 large green chili, chopped
1 lb chorizo, coarsely chopped (or other
spicy sausage)
1 large onion, chopped
3 T butter
3 eggs
1 c sour cream
1 1/2 c cornmeal
1/2 c whole wheat pastry flour
1 t baking soda

1 t baking powder
1/2 tsp soy sauce
1/2 c maple syrup
1 c milk
1 c Monterey Jack cheese, grated
3 ears of fresh cooked corn, kernels only

Saute chili until skin is charred; set aside. Fry chopped chorizo 10
minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set
aside. Chop chili into small pieces. In a separate bowl, beat eggs and
sour cream until smooth; stir in chili, sausage, and onion. In another
bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in
sausage mix, soy sauce, and maple syrup, stirring just until blended. Add
in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking
dish. Bake at 350 degrees until top is browned and splitting, usually 30 to
45 minutes.

Serves 6

KEY WORDS: bread, brunch, entertain, spicy, baked goods
A variation on an American tradition.

Potato Salad

2 lb red potatoes, boiled & cubed
1/2 c safflower oil
4 T white wine
2 T lemon juice
1 tsp oregano
1 tsp soy sauce
3/4 lb fresh mushrooms, sliced
4 oz snow peas, fresh & trimmed
1/4 lb ham, cubed
1 bell pepper, cut in strips
1 stalk celery with leaves, diced
3 scallions, sliced
3 T parsley
1 head iceberg lettuce

Stir together oil, wine, lemon, oregano, and soy sauce. Pour over
mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in
serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery,
scallions, parsley; toss together with lettuce. Chill.

Serves 6

KEY WORDS: lunch, potluck, leftovers, salad, make ahead
Fresh from Tokyo, by way of San Francisco.

Japanese Salad

1/4 c sesame seed
1/2 lb linguine, broken in half
1 lb small shrimp, cooked
1 bunch green onions, thinly sliced
1/4 c sesame oil
1/4 c olive oil
1/2 lb mushrooms, sliced
1/3 c soy sauce
1/2 c sake or white wine
2 T grated fresh ginger
2 garlic cloves, pressed
3 eggs
1 T seaweed, coarsely crumbled

Toast sesame seeds on cookie sheet in oven; set aside. In boiling water,

cook noodles until tender, about 10 minutes; drain, rinse, and let dry.
Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils
together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to
shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of
oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir
in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens
from pan; turn over and place on work surface. Make 3 more thin egg/seaweed
pancakes. Slice pancakes into thin strips. Toss with chilled noodles.
Spoon and serve.

Serves 4

KEY WORDS: appetizer, entertain, ethnic, salad, spicy
Serve chilled on a warm day.

Raspberry Fuchsia Soup

3 c fresh raspberries
3/4 c water
2 T lemon juice
2 T lemon rind, grated fine
2 T arrowroot
1/2 c maple syrup
2 c strawberry wine
1/2 c sour cream
1/2 c fresh raspberries for garnish

Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard seeds
remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to
berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over
low heat until thick. Refrigerate 2 hours. Serve in individual bowls with
a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4

KEY WORDS: appetizer, brunch, dessert, entertain, lunch, soup
Make enough for seconds.

Creamed Tomato Soup

3 T butter (to saute with)
2 T safflower oil
2 large onions, chopped
1/2 tsp thyme, crushed
1 tsp basil
1 dash salt & pepper
10 medium ripe tomatoes, coarsely chopped
5 T tomato paste
1/3 c flour
6 c chicken broth
1 1/2 tsp sugar
1 c cream
1 c milk
2 T butter

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a
few minutes; add remaining butter just before serving.

Serves 8

KEY WORDS: freezes well, kids, lunch, soup, vegetarian
Reminiscent of a trip to the French countryside.

Potage St. Germain

1 1/2 lbs dried peas, soaked overnight
3 qt chicken broth
4 T butter
4 carrots, peeled and grated
2 onions, grated
1 large leek, chopped fine
5 lettuce leaves, chopped fine
2 tsp sugar
1/2 tsp salt
2 c fresh green peas, cooked
3/4 c cream
3/4 c milk
1 T butter
sour cream or sherry (opt)

Place drained, dried peas in soup kettle. Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a sieve,
also. Return this combined mixture to the kettle. Stir in cream and milk.
Heat just to boiling; stirring occassionally to prevent scorching. Just
before serving, add butter. Garnish with a dollop of sour cream, a dash of
sherry, or both. Elegant!

Serves 8

KEY WORDS: freezes well, lunch, make ahead, soup
A lovely first course on a summer's eve.

Scrumptious Strawberry Soup

2 c strawberries
1/2 c yogurt, plain
1/2 c sugar, (OR
1/4 c honey)
1/2 c dry red wine
1 c strawberry halves

Blend all ingredients together in a blender, except strawberry halves.
Chill overnight. Garnish with strawberry halves. Serve chilled.

Serves 4

KEY WORDS: brunch, dessert, easy, entertain, outdoor, quick, soup, make
Just what the title promises.

Hearty German Sour Cream Soup

1/2 lb bacon, diced
3/4 c cabbage, chopped
1/2 c onion, chopped
1/2 c celery, chopped
1/2 c carrots, chopped
3/4 c potato, chopped
3/4 c zucchini, sliced
4 c tomatoes, peeled
4 c beef broth
1/4 c barley
1/4 c rice
2 c white sauce
1/2 c vinegar
1 clove garlic, minced
1 tsp caraway seed
1 tsp salt
2 tsp Worcestershire sauce
1/4 tsp thyme
1 c sour cream or plain yogurt

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and

Serves 6

KEY WORDS: lunch, soup, main dish, ethnic
Simple or elegant occasions.

Cheesy Popovers

2 eggs, beaten
1 c milk
3/4 tsp salt
1/2 tsp thyme, crushed
1/4 tsp sage, crushed
1/2 tsp basil, crushed
1 c unbleached flour
1/2 c grated cheddar cheese

Combine seasonings with milk and eggs; add flour and cheese; mix until just
blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not
preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30
minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4
sides at right angles. Return to oven (do NOT turn on heat). Allow
popovers to dry in oven about 10 minutes. Serve immediately.

Makes 12 popovers

KEY WORDS: bread, breakfast, brunch, entertain, holiday, kids, lunch,