eatonedgecliff

Lentil and Brown Rice Soup

Evie Davis

5 cups chicken broth, or more
3 cups water, or more
1 cup lentils
1 cup long grain brown rice
1 35 oz. Can tomatoes, chopped (save the juice)
3 carrots, cut crosswise into thin slices
1 large onion, chopped
1 cup celery, thinly sliced
3 large cloves garlic, minced
½ t. EACH of basil, oregano, thyme
1 bay leaf
½ cup fresh parsley
2 T. cider vinegar
salt and pepper

In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil. Reduce head, cover pan and simmer for 10 minutes. Add rice and lentils. Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender. Remove and discard bay leaf.

Stir in parsley, vinegar, salt and pepper. If necessary, thin soup with additional hot broth or water.

Soup is at its best when refrigerated overnight.

Raspberry Angel Food Cake with Raspberry Amaretto Sauce

Desserts, Raspberry

The New Basics

Make a regular angel food cake mix according to package directions, but fold in one cup of fresh raspberries before pouring into tube pan.

Serve with following raspberry sauce.

2 cups fresh of frozen raspberries, thawed if frozen
½ cup confectioners sugar
1 T. fresh lemon juice
¼ cup amaretto liqueur

Puree the raspberries in a blender or food processor. Add the confectioners; sugar, lemon juice, and amaretto, and continue to process until smooth.
Strain the sauce to remove the seeds and serve.

Makes 1 ½ cups

Pie Crust – Martha Stewart

Desserts

Martha Stewart Living

makes enough for one double-crust 9-inch pie.

2 ½ cups all-purpose flour
1 t. salt
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
½ to ½ cup water

1. Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.

2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for not longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

3. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

Martha advises that the best crusts are made from the coolest pastry, made in a chilly kitchen with ice water, chilled flour and cold butter.

Hamburger Soup

Basil, Cabbage, Carrot, Cheddar Cheese, Ground Beef, Potatoes, Soup, Tomatoes

This is an old family recipe from one of the old UBC cookbooks. Everyone likes it. It tastes better the next day…. and freezes well too.

1 lb. Ground beef
1 cup chopped onion
1 cup cubed potatoes
1 cup cut up carrots
1 cup shredded cabbage
1 16 oz. can tomatoes
1 bay leaf
½ t. thyme
¼ t. basil
1 T. salt
pepper
6 cups water
1 cup cubed cheddar cheese

Sauté beef until brown. Add onions and cook until transparent. Pour off oil. Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

Pie Crust – Evie Davis

Desserts

Evie Davis

2 cups all-purpose flour
1 t. salt
¼ cup water
2/3 cup room temperature shortening

Mix flour and salt together in bowl. Measure 1/3 cupful of this mixture and place it in a small bowl or cup. Stir into it the ¼ cup of water to form a smooth paste. Cut into the flour mixture in the first bowl the 2/3 cup shortening until the grain is the size of small peas. Stir the flour paste into the dough. Work it with your hands until I is well incorporated and the dough may be gathered into a ball. Cover the dough and chill until firm. Makes 2 crusts.

For pre-baked crust, roll and place in pie tin, prick the bottom with a fork making small vents, bake in 425 oven for 12 – 15 minutes.

Penuche Icing

Desserts

Josephine Graham

Good on chocolate cake

1 ½ cups brown sugar
¾ t. vanilla
¼ cup and 2 T. milk
¼ cup and 2 T. butter
¼ t. salt

Mix all ingredients thoroughly together in a saucepan. Bring slowly to a full boil, stirring constantly. Boil for 1 minute. Remove from heat, add vanilla and beat by hand until icing reaches a caramel-like consistency. Be patient it takes 15 – 30 minutes -or longer.

French Onion Soup

Onion, Parmesan, Soup

We have tried different versions throughout the years and this one is good. The Campbell’s condensed beef broth is good. If you are feeling flush use gruyere cheese instead of swiss – it makes a big difference.

4 medium onions, sliced
2 T. margarine or butter
2 cans CONDENSED beef broth
1 ½ cup water
1 bay leaf
1/8 t. pepper
1/8 t. thyme
4 slices French bread, ¾ – 1 inch thick
1 cup shredded Swiss cheese
¼ cup grated parmesan cheese

Cover and cook onion in margarine in 3 quart saucepan over low heat, stirring occasionally, until tender, 20 – 30 minutes or longer until brown and cooked way way down. Add beef broth, water, bay leaf, thyme and pepper. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes. Set oven to broil. Place bread slices on cookie sheet and broil until golden brown. Repeat for other side. Place bread in oven proof bowls. Add broth; top with Swiss cheese, sprinkle with parmesan. Place bowls on cookie sheet. Broil w/cheese 5 inches from heat until golden brown. 1-2 minutes

Peach Meringue

Cream, Desserts, Peaches

Ellen Bottiny

This is SOOOO good in July and August with good peaches.

6 egg whites
½ t. cream of tartar
½ t. salt
1 ½ cup sugar
1 pint whipped cream
sliced fresh peaches (or other seasonal fruit)

Put egg whites in large mixing bowl, add cream of tartar and salt and beat until frothy. Gradually add sugar and beat until stiff. Put in a quiche pan (or large pie tin) and place in a 450 preheated oven and turn off the heat. Leave overnight. Spread with whipped cream 3 hours or so before serving to soften it. Refrigerate. Top with fresh fruit before serving.

Cream of Tomato Soup

Cream, Soup, Tomatoes

Barefoot Contessa Back to Basics

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt (use less – about 2 t.)
2 teaspoons freshly ground black pepper (use less – about 1 t)
3/4 cup heavy cream (1/2 and 1/2 worked fine)
Croutons, for garnish

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Orange – Almond Lace Cookies

Desserts, Orange

Bon Appetit – December 1999

Makes about 24

¾ cup unsalted butter
1 ½ cup finely chopped almonds
¾ cup sugar
1 T all purpose flour
2 t grated orange peel
½ t salt
1 large egg, beaten to blend

Preheat oven to 325. Line large baking sheet with parchment paper. Stir ¾ cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.