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RECIPES OF THE MONTH French Onion Soup with Beef & Barley 1 cup Boiling Water Combine boiling water & dried mushroom in a bowl; cover & let stand 30 minutes. Drain in a colander over a bowl, reserving liquid; slice shiitakes, discarding stems. Heat 2 teaspoons oil in a large dutch oven over medium-high heat; add onions, shallots, ginger, and garlic & sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar & beef; sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, barley, sherry, soy sauce & beef consommé; bring to a boil. Cover, reduce heat and simmer 50 minutes or until barley is tender; stir in 1 teaspoon sesame oil. Ladle 1 ½ cups soup into ovenproof soup bowl; top each serving with 2 slices of French bread and 2 tablespoons cheese; broil 3 inches from heat for 1 minute or until cheese melts.
Cold Cucumber Soup* ½ cup Cilantro (chopped) Place cilantro through jalapenos in a food processor or blender; process until smooth. Pour into serving dishes and top with tomatoes. Calories: 74
OVEN “FRIED” PARMESAN CHICKEN STRIPS 2 Tbls. Butter Preheat oven to 425 deg F.; melt butter in a 15x10” jelly roll pan. Place baking mix, cheese, seasoning, & black pepper in a zip lock bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish. Bake for 30 minutes or until chicken is done, turning once; serve immediately. Serving Size: 3 strips; 294 Calories; 8.7 g Fat
CHOCOLATE-HAZELNUT MOUSSE ¼ cup Sugar Combine the sugar, cocoa, cornstarch, salt & eggs in a medium bowl, stirring well with a whisk. Scald (heat) milk in a small saucepan until tiny bubbles form, (DO NOT BOIL). Gradually add hot milk to sugar mixture; whisking all the time; return to pan and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl; add liqueur, vanilla & chocolate; stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally. Remove bowl from ice; gently fold in one-third of whipped topping to loosen, then fold in remaining topping; pour into serving dishes; cover & chill at least 3 hours; sprinkle with hazelnuts. Serving size: 2/3 cup mouse & 1 tsp hazelnuts; 278 Calories; 9.2 g Fat
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215 N. Main Street |