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FareShare Gazette Recipes -- September 2003 - E's

 

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Recipes Included On This Page

Easy Hamburger-Vegetable Soup
Emeril Lagasse's Goat Cheese Recipe

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                      * Exported from MasterCook *

                      Easy Hamburger-Vegetable Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef -- or ground pork
     1/2           cup  chopped onion
     1/2           cup  chopped green sweet pepper
  4               cups  beef broth
  1                cup  frozen whole kernel corn
  7 1/2         ounces  tomatoes -- (1 can) cut up
  4 1/2         ounces  frozen lima beans -- (half a 9-oz. pkg.)
     1/2           cup  potatoes -- peeled and chopped
                        OR 1/2 cup loose-pack frozen
                        hash brown potatoes
  1             medium  carrot -- cut into
                        julienne strips -- (1/2 cup)
  1         tablespoon  snipped fresh basil -- crushed
                        OR 1 teaspoon dried basil
  1           teaspoon  Worcestershire sauce
     1/8      teaspoon  pepper
  1                     bay leaf
                        Cracker Mix (See recipe below) -- optional

In a large saucepan or Dutch oven cook ground beef or pork, onion and green
pepper until meat is brown and onion is tender. Drain fat from pan. Stir in
beef broth, corn, undrained tomatoes, lima beans, potato, carrot, basil,
Worcestershire sauce, pepper and bay leaf. Bring to boiling. Reduce heat
and simmer, covered, for 15 to 20 minutes or until vegetables are tender.
Discard bay leaf.

If desired, top each serving with 1/4 cup of the Cracker Mix.

Cracker Mix: In a large bowl combine 1 cup bite-size fish-shape pretzel or
cheese-flavored crackers, 1 cup oyster crackers, 1 cup bite-size shredded
wheat biscuits and 1 cup miniature rich round crackers. In a small bowl
combine 2 tablespoons cooking oil, 1/2 teaspoon Worcestershire sauce, 1/8
teaspoon garlic powder and dash bottled hot pepper sauce; pour over cracker
mixture, tossing to coat. Sprinkle cracker mixture with Parmesan cheese;
toss to coat. Spread mixture on a shallow baking sheet. Bake in a 300
degree F. oven for 10 to 15 minutes or until golden, stirring once. Cool
completely. Store in an airtight container up to 1 week.

Makes about 4 cups.

Source : "Better Homes and Garden Online"
S(MC formatting by): "bobbi"
Copyright : " Copyright 2001 Meredith Corporation."

NOTES :  Sprinkle the crispy cheesy cracker topping on any of your favorite
soups, stews, or chilies.

Make ahead directions: Prepare soup; cool. Transfer to 1- to 4-serving
freezer containers. Seal, label and freeze up to 3 months. To reheat,
transfer to saucepan; cover and heat over medium heat, stirring
occasionally to break apart.

Bobbie's Note: This is delicious. A very nice combination of vegetables. I
used ground beef.

Contributed to the FareShare Gazette by Bobbie; 23 September 2003.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 531 Calories; 31g Fat (52.0% calories from 
fat); 35g Protein; 30g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 1399mg 
Sodium.  Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat; 
0 Other Carbohydrates.


                      * Exported from MasterCook *

                   Emeril Lagasse's Goat Cheese Recipe

Recipe By     :
Serving Size  : 1     Preparation Time :0:20
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             gallon  goat's milk
  1              quart  buttermilk
     1/2      teaspoon  rennet

In a mixing bowl, whisk all the ingredients together. Place the mixture in
a non reactive pan. Place the pan on the stove and bring the mixture up to
170 degrees F. Remove from the heat and turn the mixture into a plastic
container. Cover the top of the pan with plastic wrap and place the pan on
top of the stove over the pilot light.

Let the pan sit overnight, about 12 hours or until the whey and curd
separates. Drain the mixture into a cheesecloth lined strainer. Drain the
cheese overnight. Remove the cheesecloth and store the cheese in an
airtight container.

The cheese will keep for about 2 weeks.

Yields about 2 pounds.

Contributed to the FareShare Gazette by Chupa in response to a request;
3 September 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 396 Calories; 9g Fat (19.6% calories from 
fat); 32g Protein; 47g Carbohydrate; 0g Dietary Fiber; 34mg Cholesterol; 1028mg 
Sodium.  Exchanges: 4 Non-Fat Milk; 1 Fat.

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