Search Results for '("C'

[BakerAunt]

Garlic Cheese Biscuits
Submitted by cooking202 on March 20, 2009 at 7:33 pm

2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder

1. Heat oven to 450ºF.

2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

High Altitude (3500-6500 ft.) No changes.

[BakerAunt]

Country Breakfast Casserole
Submitted by cooking202 on April 08, 2006 at 11:33 pm

* Exported from MasterCook *
Recipe by Carol Vincent
Serving Size: 6

12 ounces bulk pork sausage -- mild or spicy
1/2 cup onions -- finely chopped
4 cups frozen hash browns -- diced, thawed
1 1/2 cups Colby/Monterey Jack cheese--shredded
3 eggs -- beaten
1 cup milk
1/4 teaspoon black pepper
salsa

Preheat the oven to 350 degrees.

In a large skillet, cook the sausage and onions until no pink remains; drain.

In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion mixture and the remaining cheese.

In a bowl, combine the eggs, milk and pepper (more eggs & milk may be needed to cover); pour over the cheese. At this point, the casserole may be covered and chilled overnight.

Bake, covered, for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa.

Per Serving (excluding unknown items): 67 Calories; 4g Fat (52.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

[BakerAunt]

Caviar Pie
Submitted by cooking202 on April 08, 2006 at 11:35 pm

* Exported from MasterCook *
Recipe By Helen Watkins
Serving Size : 12

1 large sweet onion -- finely chopped
6 eggs -- hard boiled
3 tablespoons mayonnaise
1 8 oz. pkg. cream cheese -- softened
2/3 cup sour cream
3 tablespoons green onion -- minced
1 cup parsley sprigs
1 4 oz. jar caviar (or two 2 oz. jars) -- drained and rinsed
1/2 cup green onions -- chopped
Drain chopped onions well. Butter bottom of springform pan (8 or 9"). Chop one egg and put aside for garnish. Chop remaining five eggs, mix with mayonnaise and spread evenly over bottom of pan. Sprinkle with drained onions. Mix sour cream and cream cheese until smooth, drop by spoonfuls on top of onions and spread gently.

Cover and chill overnight or longer. Garnish with caviar, reserved hard cooked eggs and 3 Tbs. green onion. Place parsley sprigs around sides when side of spring pan is removed.

Per Serving (excluding unknown items): 162 Calories; 15g Fat (80.4% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

[BakerAunt]

Carol's Chicken Pot Pie
Submitted by cooking202 on April 08, 2006 at 6:50 pm

* Exported from MasterCook *
Recipe By :Carol Vincent (Original)

4 chicken breast halves without skin, grilled or 3 cups left over Rotisserie chicken -- cut in medium sized pieces
2 carrots -- cut 1/8" thick
1 medium sweet onion -- large dice
5 small red potatoes (4 to 6) depending on size -- unpeeled and quartered
1 can chicken broth
1 cup sweet peas, fresh or frozen -- cooked and drained
1 cup mushrooms -- sliced
1 recipe Wisconsin Beer Cheese Soup
2 puff pastry sheets (more if needed) -- thawed

Season chicken with salt and pepper; grill until done. Debone the chicken and cut into medium sized pieces.

Cook carrots, onion and potatoes in chicken broth until tender. Add peas and mushrooms and cook for 5 to 8 min. Drain vegetables and combine with cheese soup. Keep hot.

PASTRY; Prepare while chicken and vegetables cook.
Unroll pastry, press slightly to smooth out folds and cut to the inside diameter of the container to be used. Place on cookie sheet and bake according to package directions or until golden brown and crispy.

PIE:
Place cooked vegetables and cheese soup mixture in individual preheated baking dishes. A #8 iron skillet works perfectly.

Top with pastry rounds, serve immediately. ENJOY!

Per Serving (excluding unknown items): 160 Calories; 2g Fat (11.1% calories from fat); 9g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 820mg Sodium. Exchanges: 1/2 Lean Meat; 5 Vegetable.
NOTES : Vegetables can be varied according to your taste.

[BakerAunt]

Carol's Banana Pudding
Submitted by cooking202 on April 08, 2006 at 7:26 pm
* Exported from MasterCook *

Serving Size: 8

1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk -- whole or 2%
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 large egg yolk
1 box Vanilla wafers
4 ripe bananas -- (4 to 5)

MERINGUE:
4 large egg whites -- at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 350degrees F.

Line the bottom of a 9 x 9 inch baking dish with a layer of vanilla wafers. This recipe will not use the entire box, so you may snack but don't get carried away.

Peel the bananas and slice into 3/8 inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (use fork or whisk but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.

Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. (If you're working with an electric cook top, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches). Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't skimp, put one slice of banana per wafer, or closely edge to edge of the dish. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks from. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375 degree oven until meringue browns, 12 to 15 minutes, depending upon your oven.
Six to Eight servings

Per Serving (excluding unknown items): 237 Calories; 5g Fat (18.2% calories from fat); 6g Protein; 43g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

[BakerAunt]

Almost Deli Rye
Submitted by cooking202 on April 08, 2006 at 6:47 pm
* Exported from MasterCook *

1 tablespoon Yeast
2 cups Warm water
3 cups Rye flour
1 Thick slice of raw onion

Day 1
Dissolve yeast in 1 cup of water. Blend in 1 1/2 cups of rye flour. Stir in onion, cover loosely with plastic wrap and set aside at room temperature. Let the sour rise and fall back.

Days 2 and 3
Stir the sour twice a day.

End of Day 3
Remove onion and add second cup of water. Blend in remaining 1 1/2 cups of rye flour. Allow sour to rise and fall again. At this point, the sour is ready to use.

Based on "Rye Sour" recipe from "The King Arthur 200th Anniversary Cookbook".

Helpful Hints:
Use bottled spring water. The yeast went wild when fed with spring water in lieu of tap water.
Replenish the starter by adding 1 cup of warm water and stirring in 1 1/2 cups of rye flour. Allow sour to rise and fall back.
Toss some crushed caraway seeds into the sour whenever it is fed to enhance the flavor.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1119 Calories; 6g Fat (4.6% calories from fat); 33g Protein; 242g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 1 Fat.

[BakerAunt]

Thanks Mike. You are more helpful than the KAF chat person was. I'm glad to hear that I'm not the only one who was mystified about a loaf of rye bread singing--and being crackly and golden brown.

When I bake a new recipe, using a new method (in this case, the bread bowl), I tend to want specifics about temperature. I didn't realize that it wasn't there until the bread was in the oven. The loaf collapsed a bit when I slashed it about 10 minutes before baking, and the center is a bit sunken. I clearly let it rise too long and need to remember that the KAF rising times are usually much too long, especially when I think of the difference between Vermont and Texas in the summer. While I don't have great hopes for this particular loaf in terms of texture and crumb, I am hoping that it will be worth eating.

I will try this recipe again, probably in the fall.

[Mike Nolan]

Lots of good ideas, but I can't eat shrimp and my wife won't eat lamb and can't eat anything with garlic, curry, cilantro, red raspberries or saffron in it. (The cilantro isn't an allergy issue, but she has the genetic trait that makes cilantro taste like soap.)

Neither of us will eat liver or most other organ meats, though I will eat chicken hearts and beef tongue, though I've never cooked tongue. We both like liver sausage, strangely enough.

Fruits are OK in moderation. One medium strawberry is about 1 carb.

• This reply was modified 9 years, 9 months ago by Mike Nolan.

[Nina Beyt]

Mike, how about gazpacho? Seafood is one my favorites in summer which you can broil or grill, or make things like cajun type shrimp sauteed with a bit of onions, but more sliced red peppers and celery which is typically served with rice but you could use brown rice or whole wheat pasta. Very low carb is not 'no carbs at all'. Although most of my veggies are tossed with olive oil and garlic to finish, you can blanch low carb veggies like green beans with olive oil and your herbs of choice, including chives. You can bake a potato; you carve out and eat the flesh and she eats the skin, brushed with flavored olive oil. Crispy and delicious.

Make lamb, beef or chicken shish kabobs, laced with onions (which flavors the meat but she doesn't have to eat them), peppers and mushrooms. I hate to fall back on bacon but you can use more of it in place of onions in things like meatloaf and burgers. We remove all exterior fat as a matter of habit, and if you reduce the fat on bacon (yes, I know, most people want to EAT it), you can still get a ton of flavor in other foods. I don't know your taste in veggies like cauliflower (have no idea of it's carb content), but maybe you could make pureed soups with chicken broth, to serve chilled? I think I have a low-carb bookbook around here somewhere . . . shall I look for it?

Then there's cheese, which you can use as a sauce for veggies when plain ones get too boring. Don't make a roux based sauce but try fondue techniques, melty cheese, white wine and herbal flavorings. I think a fondue has you coat the cheese cubes with flour, but I think it would be a minimal amount, enough to make it an occasional treat.

How about going with some Asian sauces for chicken, such as peanut sauce, with a minimal portion of brown rice? Other side dishes could be a pile of sauteed mushrooms, bok choy, kale if you aren't sick of it, cole slaw, cabbage with bacon.

As for fruit, I'm sure you've downloaded a list but I bet strawberries and most other berries ae fairly low carb. Dessert might have to resort to dessert cheeses with allowed fruit . . . Then there's Amazon, which is bound to have some low-carb cookbooks. I know it's not your way of cooking but in time maybe some of these will work their way into your rotation, and help keep you both healthy. Congrats to her for her discipline and to you for helping. Good luck.

[BakerAunt]

I bought a bread bowl from KAF about a year or so ago. (When the BC was on that site, I was often tempted by such items.) My first attempt with it did not go so well, as I had issues with the bottom browning enough, and the interior being done.
#
I decided to try again with a new recipe, Jeffrey's Sourdough Rye Bread, from the KAF site.

http://www.kingarthurflour.com/recipes/jeffreys-sourdough-rye-bread-recipe

The bread is cooling in the bowl, and I probably need to read up on technique. I think also that I let it rise too long in our warm weather. As the bread was baking, I realized that no internal temperature was given. I checked the reviews, and there was nothing. Ah, though I, I will do an online chat with the KAF people, so I connected and typed in my question.

The answer came back: "Jeffrey never takes internal temperatures. Really." I was told that it was done when it is darker than when it went in and it is crispy and sings. I explained that I was using the bread bowl, and I was checking on internal temperature because I'd had an issue the previous time I used it. The chat person typed back. Yeah! Absolutely.

Clearly my question was not being understood, and I was not going to get an answer, so I typed thanks and ended it. It's nice that Jeffrey doesn't have to take internal temperatures, but we mere mortals would benefit from that. We would also benefit from a chat person who actually understands the question. This was typical of the KAF responses to BC questions--when they even popped in--over the past six months.

My non-singing rye bread is now cooling. I will wait the required 24 hours and see what crumb and texture is.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[rottiedogs]

Oyster Stew Ahoy A Selection Of 6
Submitted by brianjwood on September 10, 2002 at 8:16 am

DESCRIPTION
Oyster Stew Ahoy! A Selection Of 6

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I have just found a source of fresh oysters. One dish I love is stewed oysters, soI checked my recipe manager for inspiration. here is a selection for those like-minded folk.
Cheers, brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chinese Oyster Stew
Categories: Seafood
Yield: 4 Servings

1 cn (10-3/4 ounces) condensed
-Chicken broth
1 Soup can water
2 T Soy sauce
1/4 t Grated gingerroot
1 pn Shucked large oysters
-Undrained
2 c Chopped chinese cabbage
8 Ounces sliced mushrooms
-(about 2-1/2 cups)
1/2 c Bean sprouts
4 Green onions (with tops),cu
-Into 1-inch pieces

Heat broth, water, soy sauce and gingerroot to boiling in 3-quart
saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce heat. Cover and simmer about 2 minutes or until
cabbage is c Ladle stew into bowls and garnish with green onions. Serves 4
SERVINGS; 135 CALORIES PER SERVING.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Cream Of Oyster Stew
Categories: Soups
Yield: 5 Servings

4 T Butter
1/2 c Chopped celery
1/2 c Chopped onion
1/2 c Diced carrots
1/4 t White pepper
Oyster liquor
1 10-12 oz can cream of
-mushroom soup
1/2 c Milk
1/4 c Chopped parsley
1 pt Maryland Oysters,standards

Cream of Oyster Stew

Melt butter in a 2 quart saucepan. Saute celery,
onion, and carrots in melted butter for 5 minutes. Add
white pepper and liquor that has been drained from
oysters. Add mushroom soup and milk; stir until
smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and begin to ruffle.
Serve immediately. Makes 5 cups total. 4 servings of
1 1/4 c each.
Suggestion: Add a splash of sherry right before
serving.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grand Central Oyster Stew
Categories: Soups
Yield: 2 Servings

8 Freshly opened oysters
1 t Worcestershire
2 T Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 t Paprika
1 ds Of celery salt
1 c Half-and-half

Place all of the ingredients except half-and-half and
one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top
pan touch the water. Whisk briskly and constantly for
about 1 minute, until oysters are just beginning to
curl. Add half-and-half and continue stirring briskly,
just to a boil. DO NOT BOIL. Serve piping hot topped
with the remaining 1 T. butter and sprinkled with
paprika.
Note: To make more servings, do 2 at a time. Have
bowls hot, and heat half-and-half before adding.

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-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Leah's Oyster Stew
Categories: Seafood
Yield: 8 Servings

-DIANE RANOLDO (DGGC99C)
1/2 c Butter,or margarine
1 qt Maryland standard oysters
-shucked with liquor
1 qt Half and half
2 c Milk
1 t Salt
1/4 t Pepper
-Paprika,to taste
1 T Parsley,chopped
Oyster crackers

Melt butter in 3 quart double boiler or heavy
saucepan.Add oysters, with liquor and bring just to
the boiling point,but DO NOT BOIL. Slowly stir in the
half and half,milk,salt,pepper and paprika. Heat
,stirring until the edges of oysters curl. Stir in
parsley. Serve immediately with oyster crackers. Makes
about 10 cups.>>> *** I have 2 other recipes for
Oyster Stew in my Maryland Seafood cookbook if you
would like them also. This book has many recipe's for
seafood if you need info on anything else.
This recipe is from, " J. Leah Culp- Food editor
Pasadena, Maryland" Dee in Jersey

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Oyster Stew
Categories: Fish
Yield: 6 Servings

1 pt Shucked oysters,with liquor
1 qt Milk
1/4 c Butter
Salt/pepper to taste
Seafood seasoning (optional)

Cook oysters in their liquor until edges just begin to curl. Add
milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each
serving).

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Southern Maryland Oyster Stew
Categories: Soups
Yield: 8 Servings

4 T Butter/margarine
Medium onion,chopped fine
3 Lg.potatoes,cubed in 1/2sq.
1/2 c Water
1 t Salt
1 qt Milk
1/2 t Celery salt
Dash of pepper
1 pt Raw oysters,w/liquor
Paprika

In large frying pan or 3 quart saucepan, melt butter
or margarine over medium heat. Add chopped onion and
cook until soft. Add water, potatoes, and salt; cover
and cook until potatoes are done. Add milk, celery
salt, and dash of pepper. Stir and heat to nearly
boiling over medium heat. Add oysters and continue
heating until edges of oysters curl, stirring
ocassionally to prevent burning. Sprinkle with
paprika. Service piping hot with crisp crackers or
buttered toast. Variation: Add 1/2 cup each of green
pepper, chopped, fresh muchrooms, and celery, chopped,
when onion is added in above recipe.

-----

[rottiedogs]

Orange Bread
Submitted by brianjwood on April 28, 2004 at 12:20 am

DESCRIPTION
Orange Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
A very pleasant bread to use for outdoor party occasions when the food is salady and chicken abounds.
Cheers, Brian
ps It is very easy to make by conventional methods, but use slightly less liquid to make a firmer dough if doing free-form. If you bake in a tin then it's no problem as is. Bake at 220C for the first 10 minutes, turn heat down to 180C and do for approx 25 mins more. If the top looks to be getting too dark, take out and test (tap the bottom)after 20 mins. You can put it back out of the tin if you feel it needs more.

@@@@@
Cream of Orange Bread - Abm
C:Breads&Baking;ABM
M:Flour;Yeast;Orange Juice
S: 1 Loaf x 1 1/2 lbs

1 pk Active or Instant Dry Yeast
3 cups Bread flour
3 tablespoon Brown sugar
1 teaspoon Salt
2 tablespoon Grated orange peel
1 teaspoon Grated lemon peel
1/8 teaspoon Ginger or cardamom
2 tablespoon Cool butter,cut in pieces
2/3 cup Light cream
1/2 cup Water
1/4 cup Undiluted,concentrated
Frozen orange juice,thawed

Place all ingredients into pan in the order suggested by the manufacturer. Process accordingly. Note: I've made this on the manual/dough cycle and shaped the dough into rolls, did an additional rise and proceeded with standard oven baking.

[rottiedogs]

Oatmeal Round
Submitted by brianjwood on September 28, 2002 at 4:16 am

DESCRIPTION
Oatmeal Round

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Here's another good one
Cheers, Brian

Oatmeal Round
Makes 2 450g/1lb loaves

metric imp qty
650g 1lb 5oz Strong Wholemeal Bread Flour
10ml 1tbsp Salt
400ml 14floz Water
15g 1/2oz Margarine
175g 6oz Rolled oats
1 sachet Instant Yeast
175g 6oz Golden syrup

1 Place the flour and salt into a mixing bowl with a dough hook attached.
2 Melt the margarine into the syrup, water and oats, blend in the yeast.
3 Mix to make a soft dough and knead for 5 minutes. If mixing by hand knead for a further 5 minutes. Divide into 2, place into 2 greased 18cm (7in) round cake tins, prove until double in size.
4 Bake at 180ºC/350ºF/gas mark 4 for 40 minutes.

[rottiedogs]

Numero Uno Chile - Michael Mclaughlin’s
Submitted by brianjwood on August 02, 2002 at 2:28 am

DESCRIPTION
Numero Uno Chile - Michael McLaughlin's

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
It is from the Manhattan Chili Co Southwest
American Cookbook, by Michael McLaughlin. It is one of the best I have come
across.

Numero Uno (serves 6 - 8)

¼ cup olive oil; 2 large yellow onions, peeled and roughly chopped, about 4
cups; 1 ½ lbs chuck steak, ground as large as you can get ( I use two
cleavers to chop mine into 1/8 inch cubes, the texture is great!); 1 ½ lbs
shoulder pork, done the same way; 2 tsps salt; 1/3 cup mild pure chile
powder (i.e. not commercial rubbish if you can help it, grind your own); 3
tbsps ground cumin, from toasted seeds; 3 tbsps dried oregano, Mexican if
you can find it; 3 tbsps unsweetened cocoa powder; 2 tablespoons ground
cinnamon (frightening, huh? If that sounds too much, use half, but it really
does cook out and is not overpowering); 1 ½ tsps cayenne, or to taste; 4
cups tomato juice; 3 cups beef stock, or canned beef broth; 8 medium garlic
cloves, peeled and minced; 2 - 3 tbsps yellow cornmeal to thicken
(optional); 2 16 ozs cans of dark red kidney beans, drained and rinsed (just
listen to the howls of rage from the Texans! Ignore them, they wear those
funny boots and woolly leggings).

Method:- In a large skillet warm the oil and cook the onions, stirring a few
times, until very soft, about 20 mins.Try not to burn them. Meanwhile, in a
4 ½ to 5 quart casserole or Dutch oven over medium heat, combine the beef &
pork, season lightly and cook, stirring often, until the meats lose the pink
colour and are nicely crumbled, around 20 mins. Add the onions, with juices,
to the meats. Stir in chilli powder, cumin, oregano, cocoa, cinnamon and
cayenne and cook, stirring for 5 mins. Stir in the tomato juice and beef
stock, bring just to the boil, lower heat and simmer, uncovered, for 1 hour.
Taste and correct the seasoning, then simmer for another 30 mins, or until
it is as thick as you want. Stir in the garlic, thicken with the cornmeal if
desired, add the beans and stir them in, simmer another 5 minutes.
Points to note. He recommends NOT using Dutch cocoa, he says regular US
stuff is better. He also says he usually finishes up with upto 3 tbsps
cinnamon, I never made it that far!. Try some mild chile. Make it in two
halves, tasting the bit with chile in to see how you like it. You can
recombine if you do like it (or YDH rather) or freeze it and stick to the
mild half. It cooks better in large amounts, it freezes well, and given the
process, it saves time to make 1 large batch, freeze the excess, then just
reheat later. I would leave the beans out if I planned to freeze it, but
that isn't important. I hope you like it!
Cheers, Brian

[rottiedogs]

Norwegian Spinach Soup
Submitted by brianjwood on October 08, 2002 at 4:07 am

DESCRIPTION
Norwegian Spinach Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Another soup, brimming with health, so tuck in!
Cheers, Brian

On festive occasions such as Easter, this soup is often served with little bird's nests of hard cooked egg floating in it. To make these, remove the yolks from 2 or 3 hard-cooked eggs, mash them up with a little softened butter and chill until firm. Roll this mixture into little balls, nestle 2 or 3 of these into the hollowed out egg whites, and carefully float them in the soup. It's best to serve the soup in shallow bowls, as the eggs don't really float very well.

Norwegian Spinach Soup

2 lbs (1 kg) fresh spinach, washed and drained
or 2 10 oz (280 g) packages of frozen, chopped spinach,
defrosted and drained
8 cups (2 L) chicken broth, fresh or canned
3 Tbs (45 ml) butter
2 Tbs (30 ml) flour
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
2 to 3 hard-cooked eggs, sliced

Bring the chicken broth to a boil in a large saucepan and add the spinach (fresh or frozen). Simmer uncovered for 6 to 8 minutes, then pour the contents of the pot through a sieve or colander set over a large bowl. Press the spinach with a wooden spoon to remove as much of the liquid as possible, and chop the spinach very fine. Reserve all the liquid. Melt the butter in the saucepan over moderate heat and stir in the flour and nutmeg. Using a whisk, beat the reserved liquid into the flour and butter mixture (roux) a little at a time. Bring to a boil over moderate heat, stirring frequently. Add the chopped spinach, salt, and pepper. Simmer the soup over low heat for
5 minutes, stirring occasionally. Garnish each bowl of soup with a
few slices of egg. Serves 4 to 6
Reprinted with permission of The Chef At WorldWide Recipes