Cheese Puffs Makes about 4 dozen. 1 loaf unsliced white bread 1/2 cup butter 3 oz cream cheese 1/4 pound sharp Cheddar cheese, grated 2 egg whites, stiffly beaten Preheat oven to 400 F. Trim crust from bread and cut loaf into 1-inch cubes. In the top of a double boiler over simmering water melt butter, cream cheese and Cheddar cheese, then beat until smooth. Fold in egg whites. Line a cookie sheet with foil. Dip bread cubes into cheese mixture and place on cookie sheet. Refrigerate overnight or freeze. Bake in a 400 F oven for 10 to 12 minutes or until browned. May be baked directly from the freezer. -SF -------------------- Curried Fresh Pea Soup Serves 6. 1 cup shelled fresh peas 1 medium onion, sliced 1 small carrot, sliced 1 clove garlic 1 stalk celery with leaves, sliced 1 medium potato, peeled and sliced 1 tsp salt 1 tsp curry powder 2 cups chicken stock 1 cup milk Place all ingredients except 1 cup of the chicken stock and the milk in a heavy saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally. Remove from heat, pour into a blender or food processor, and puree. Add remaining chicken stock and milk. Mix well. Either reheat or serve chilled with a dollop of whipped cream if desired. -SF -------------------- Carrot Soup Serves 4 to 6. 8 oz butter 8 cups thinly sliced carrots 1 cup chopped onion 6 cups chicken stock 1 cup milk 1/2 cup dry vermouth Salt Freshly ground black pepper A pinch of mace Fresh parsley, finely chopped for garnish Melt butter in a heavy saucepan and saute carrots over low heat for 5 minutes. Add onion and saute for 3 minutes more. Stir in stock and milk and simmer for 35 to 40 minutes. Add vermouth and seasonings and puree entire mixture in a blender or food processor. Return to the saucepan and reheat slowly before serving. Garnish each serving with chopped parsley. -SF -------------------- Parsley Soup Serves 4 to 6. 1 cup chopped onions 2 Tbl butter 1 lb new white potatoes, scrubbed but not peeled 4 cups rich chicken stock 3 cups tightly packed chopped fresh parsley and some tender stems 1 Tbl soy sauce 1/2 Tbl fresh lemon juice 1/2 cup half-and-half Salt and white pepper to taste Garnish with minced fresh parsley and with paprika In a medium-size saucepan saute onions in butter until transparent and lightly golden. Slice potatoes and add to onions with stock. Cover, bring to a boil, and cook over medium heat for 5 minutes. Add parsley, bring to a second boil, and cook until potatoes and parsley are soft. Puree in a blender and add soy sauce, lemon juice, half-and-half, and seasonings. Reheat without boiling and adjust seasonings with soy, lemon juice, salt, and white pepper. Serve with garnish. -SF -------------------- Zucchini Soup A light, fresh, colorful soup that is just as good cold. Serves 8. 6 small zucchini, trimmed and cubed or shredded Salt 2 medium onions, finely minced 1 clove garlic, minced 1 Tbl oil 2 Tbl sweet butter 5 cups chicken stock 2 Tbl fresh herbs -- combination of oregano, basil, parsley, chives 2 Tbl lemon juice Salt and freshly ground pepper to taste Place cubed or shredded zucchini in a colander, sprinkle with salt, and allow to drain for about 30 minutes. In a large soup pot or dutch oven saute onions and garlic in oil and melted butter until the onions are golden. Dry zucchini on paper towels and add to onions and cook over low heat for about 5 minutes. Add chicken stock and simmer for 15 minutes. Puree soup in a blender or food processor. Return to pot and season with herbs, lemon juice, salt and pepper. Reheat and serve. -SF -------------------- Zucchini and Cheese Soup Serves 6. 6 small zucchini 1 tsp salt 4 Tbl unsalted butter 1 medium onion, finely chopped 1/2 clove garlic, finely minced 1/4 tsp rosemary, crushed 1/8 tsp ground cardamom Salt and freshly gound pepper to taste 1 qt chicken stock 1 Tbl lemon juice 1/2 cup dry white wine 3/4 cup grated Emmenthaler cheese 1/4 cup dry Madeira wine 1/2 cup freshly grated Parmesan cheese 1/2 cup chopped raw zucchini for garnish Scrub zucchini, trim off ends, but do not peel. Slice thinly, sprinkle with salt, and let stand for a few minutes to allow water to drain off. Pat dry with paper towels. Melt butter over low heat in a 3-qt saucepan. Add onion and garlic and cook, stirring, until limp but not brown, about 5 minutes. Add zucchini slices and cook, stirring for another 5 minutes. Add seasonings, chicken stock, lemon juice, and white wine. Simmer over low heat, stirring occasionally, for about 20 minutes. Remove from heat and puree in a blender or food processor. Return soup to pot, add grated Emmenthaler cheese and Madeira. Simmer for another 5 minutes or until bubbling hot and cheese is melted. Garnish with chopped raw zucchini. -SF -------------------- Yogurt Soup Sounds awful, but you'll have to taste it to believe that it is fabulous. Pretty to look at. Great for hot weather luncheon or first course. Serves 4 to 6. 1/4 cup white raisins, plumped in 1 cup cold water 3 cups plain yogurt 1/4 cup skim milk 1 hard-cooked egg, chopped 1/4 cup finely minced seeded cucumber 2 Tbl finely chopped green onion 6 ice cubes Garnish with 1 Tbl chopped parsley and 1 tsp dillweed Combine first 7 ingredients well and refrigerate. Serve in chilled bowls with garnish of parsley and dillweed. -SF -------------------- Tabbouleh This salad is not only delicious but very colorful and easy. It is a snap to make with a food processor, and it keeps and travels well. On an elegant picnic, it can be served in lettuce leaves thus eliminating forks, plates, and mess. Serves 6 to 8. 1 cup fine bulgur (cracked wheat) 1 lb tomatoes, peeled, seeded, and chopped 2 cups chopped green onions 3 cups chopped parsley 1/4 cup chopped fresh mint 1/2 cup olive oil 1/3 cup fresh lemon juice 1-1/4 tsp salt 1/2 tsp freshly gound pepper Rinse the wheat, cover with boiling water, and let stand for 30 minutes. Drain thoroughly and squeeze dry in a piece of cheesecloth or a clean dish towel. Set aside. Combine the tomatoes, green onions, parsley, and mint. Beat together oil, lemon juice, salt, and pepper; gently fold into tomato mixture. Mix in wheat until well blended. -SF -------------------- Poppy Seed Dressing Makes approximately 2 cups. 1/2 cup sugar 1 tsp dry mustard 1 tsp salt 1/2 cup olive oil 1/2 cup vegetable oil 1/3 cup vinegar 1/4 cup grated onion 1-1/2 tsp poppy seeds With a rotary beater or wire whisk, beat together the sugar, mustard, salt, olive oil, vegetable oil, and vinegar. Add onion and poppy seeds. Store in a tightly closed jar. Will keep in the refrigerator for several weeks. -SF -------------------- Lemon Mustard Dressing Makes approximately 1-1/2 cups. 1 cup olive oil 1/4 cup lemon juice 1/2 tsp salt 1 tsp Worcestershire sauce 1-1/2 tsp Dijon mustard 1-1/2 tsp honey 1/4 tsp white pepper Combine all ingredients in a jar and shake vigorously until well blended. Tightly covered, it will keep in the refrigerator for up to 2 weeks. -SF -------------------- Savory Salad Dressing This is especially good on a salad of avocado slices and mandarin oranges. Makes approximately 2 cups. 1/3 cup sugar 1 tsp salt 1/2 tsp dry mustard 1/3 cup cider vinegar 1 cup olive oil 1/4 cup grated onion 1 Tbl celery seed 1/2 tsp summer savory Combine all ingredients in a jar and shake vigorously until blended. Tightly covered, it will keep in the refrigerator for up to 2 weeks. -SF -------------------- Caraway Salad Dressing Excellent on greens with avocado and fruit. Makes approximately 1-1/2 cups 3 Tbl brown sugar 3 green onions, finely chopped 1/4 tsp celery salt 1/4 tsp salt 1 tsp caraway seeds 1 tsp paprika 1/3 cup tarragon wine vinegar 3/4 cup oil, half olive and half salad Mash first 6 ingredients with a mortar and pestle. When paste consistency is reached, add vinegar and stir. Put in a blender and blend at low speed for 1 to 2 minutes. Then gradually blend in oil. Store in refrigerator for 24 hours to allow flavors to blend. -SF -------------------- Brown Derby Dressing Makes approximately 2 cups. 1/2 cup red wine vinegar 1 Tbl lemon juice 1-1/2 tsp pepper 1 tsp salt 1/2 tsp sugar 1/2 tsp dry mustard 1-1/2 tsp Worcestershire sauce 1 clove garlic, minced 1-1/2 cups salad oil Combine ingredients and mix well. -SF -------------------- Green Chili Frittata Serves 8 as a luncheon dish, 12 as hors d'oeuvre 1/2 cup all-purpose white flour 1 tsp baking powder 10 eggs, lightly beaten 1/4 lb butter or margarine, melted and slightly cooled 2 cups small curd cottage cheese 1 lb Monterey Jack cheese, grated 3 4-oz cans diced green chilies Salt to taste Preheat oven to 350 F. Butter a 9 x 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve very hot. -SF -------------------- Onion Cheese Pie Good Sunday supper or luncheon main course. Serves 6 to 8. 1 cup milk, scalded 3 cups sliced onions 2 Tbl oil 3 eggs, beaten 1 cup grated sharp Cheddar cheese 1/4 tsp oregano 1/2 tsp salt 1 unbaked 9-inch piecrust shell Preheat oven to 350 F. Cool scalded milk to lukewarm. Saute sliced onions in oil until transparent. Blend onions with milk and add eggs, cheese, oregano, and salt. Mix thoroughly and spoon into the unbaked 9-inch pie shell. Bake for 25 minutes or until a knife inserted in the center comes out clean. -SF