Borscht

serves 6
ingredients
900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper
• Boil the beetroot whole in salted
water for 15 minutes. Drain and
refresh in cold water. Peel and cut
into 2.5cm/1in chunks.
• In a frying pan, gently sweat the
onion, leek and celery in the butter
until softened. Add the beetroot,
stock and bay leaf. Bring to the
boil, skim the surface, reduce the
heat and simmer for 45 minutes.
• Discard the bay leaf, and purée
the soup in a blender or food
processor. Return to a clean pan,
season and bring back to the
simmer. Remove from the heat, stir
in the sour cream and serve.

Almond Cookies i - (Almendrados)

Yield > 24
Keys : Cookies Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 cup Toasted almonds
3 lrg Egg whites
2/3 cup Sugar
Method :
• Preheat oven to 350 degrees. Grind almonds to a fine
paste in electric blender or mortar. Mix with sugar and add egg
whites beaten just enough to blend. The mixture should be
thick enough to hold the shape of a cookie when dropped from
a spoon.
• Drop heaping teaspoonfuls onto buttered cookie tins and
bake until browned (12 to 15 minutes). Cookies will be soft
when removed, but will become crisp as they cool on rack.
• This recipe makes about 2 dozen cookies, 2 1/2 to 3-
inches in diameter.

Bacon & split pea soup

serves 4
ingredients
50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper
• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.

Chilled avocado soup

serves 4
ingredients
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve
• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.
• To serve, add the sour cream, stir
through and serve the soup chilled.

Jerusalem artichoke soup

serves 4
ingredients
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper
• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.
• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.
• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.

Almond soup

Almond soup
serves 4
ingredients
225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper
• Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.
• Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes.
• Strain the soup through a sieve into
a clean pan. Add the cream, and
season with salt and pepper.
Reheat gently and serve.

Almond Cake - (Tarta De Almendras)

Yield > 1
Keys : Cakes Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 cup Blanched almonds
2/3 cup Sugar
1/2 cup Cake flour
2 tbl Dark rum
1 pch Salt
Powdered sugar for dusting
cake
3 whl Eggs
Method :
• Preheat oven to 350 degrees. Beat eggs with sugar until
creamy and thick. Grind almonds to fine powder in electric
blender or pound in mortar. Mix ground almonds with flour and
salt and add to eggs with rum. Stir just enough to blend. Pour
into 8-by-12-inch baking pan lined with wax paper (or buttered
and sprinkled with flour). Bake in 350 degree oven 25 to 30
minutes or until cake pulls away fron sides of pan and springs
back when pressed lightly with finger. Turn upside down on
cake rack or wax paper sprinkled with powdered sugar.
Remove paper from bottom of cake when cool. (If you do not
use paper for baking, leave cake inverted in pan until cool.)
• Sprinkle with powdered sugar just before serving.
• This recipe makes a one-layer cake, 8 by 12 inches.

All-i-Oli with Tomatoes

Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
3 med Garlic cloves peeled
2 x Egg yolks at room temperature
1 cup Olive oil at room temperature
2 lrg Tomatoes, red ripe peeled and
seeded
1 pch Salt a generous pinch
Method :
• Prepare basic sauce by mashing garlic with salt in mortar,
stirring in egg yolks, and gradually adding olive oil while
stirring in the same direction. Lastly mix in tomatoes, peeled,
squeezed to eliminate seeds, and mashed to a pulp in a
separate bowl.
• This recipe makes 1 3/4 cups of sauce.
• Comments: Popular in Andalusia, this sauce is excellent
with salads, cold fish, and cold meats.
• All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The
ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.

All-i-Oli with Mustard

Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
1 x Garlic clove peeled
1 tsp Lemon juice or wine
vinegar
2 x Egg yolks at room
temperature
1 1/2 cup Olive oil at room
temperature
2 dsh Cool water a few drops
1 1/2 tsp Prepared hot mustard
Salt to taste
Method :
• Put a few drops of cool water and a few drops of lemon
juice or vinegar in a mortar with garlic. Mash garlic well. Add
raw egg yolks and blend. Add olive oil very gradually while
stirring in the same direction. When all the olive oil has been
absorbed, stir in the mustard. Vary the amount of mustard
according to the strength of the product and your own
preference. Add salt if necessary.
• This recipe makes 1 1/2 cups of sauce.
• Comments: All-i-oli is easy to make providing certain
rules are observed, rules equally applicable to mayonnaise.
The ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.

Albondigas (Meatballs)

Yield > 4
Servings
Keys : Meats Spanish Spain European Mediterranean
Spanish
Ingredients :
1 kg Lean minced beef
2 x Eggs
2 tbl Fresh breadcrumbs
3 x Cloves garlic, peeled
and
Crushed
1 tbl Chopped fresh parsley
500 gm Spanish onions, peeled
and
Chopped
Salt
Freshy ground black
1 tbl Plain flour
3 tbl Olive oil
2 sm tomatoes, skinned,
De-seeded and
chopped
1 sm glass dry white wine
Method :
• Mix the meat, eggs, breadcrumbs, garlic,
parsley and half the onions, and season with a little
salt and pepper. Form into small balls and dust with
flour. Heat the oil in a flameproof casserole and saute
the meatballs until well browned on all sides. Add the
remaining onion to the pan and cook until soft. Add
the tomatoes, wine and stock. Season to taste with
salt and freshly groudn black pepper. Cover and
simmer for 45 minutes.

All-i-Oli with Egg Yolks

Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
2 x Garlic cloves peeled
1 tbl Lemon juice or wine
vinegar
2 x Egg yolks at room
temperature
1 1/2 cup Olive oil at room
temperature
2 dsh Cool water a few drops
Salt to taste
Method :
• Put a few drops of cool water and a few drops of lemon
juice or vinegar in a mortar with the garlic. Mash garlic well.
Add raw egg yolks and blend. While stirring tirelessly in the
same direction, add olive oil very gradually. Blend in additional
lemon juice or vinegar. Salt to taste.
• This recipe makes 1 1/2 cups of sauce.
• Comments: All-i-oli is easy to make providing certain
rules are observed, rules equally applicable to mayonnaise.
The ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.

Big Match Attach

Big Match Attach
Yield: 1 Servings
2 all beef patties
1 special sauce (see below)
1 lettuce
1 cheese
1 onions
1 pickles
1 sesame seed bun
SPECIAL SAUCE ==================
1 c miracle whip salad dressing
1/3 c creamy french dressing
1/4 c sweet pickle relish
1 T sugar
1/4 t pepper
1 t dry onion,Minced
Sear the patties in a bit of oil on a hot griddle, both sides to
medium well. Place patties each on bottom halves of buns. To each
of these add a few tablespoons of Special Sauce, then lettuce,
Cheese, Onions, pickle, and assemble 1 atop the other, placing top of
sesame seed bun on top of this. Serve at once to anyone having a Big
Match Attach.
SPECIAL SAUCE: Stir all ingredients to gether with spoon as listed.
Makes 2 cups sauce. Keeps up to a week if refrigerated & well
covered. Do not freeze it.

Albondigas (Spanish)

Yield > 6
Servings
Keys : Soups Main Dish Beef Pork Meats Mexican
Mexico Mex Central American Spain European
Mediterranean
Ingredients :
1/2 lb Ground pork
1/2 lb Ground beef
1 x Egg
1/2 cup Brown rice,
uncooked
1 x Onion, diced fine
1/2 tsp Tomio (thyme)
8 cup Water
1 x Tomato, chopped
1 x Clove garlic, diced
1/2 cup Chili huerta
2 x Yerba buena
1 x Thick slice French
bread
1/2 tsp Comino (cumin)
2 x Carrots, sliced thin
1 cup Peas, fresh or frozen
Method :
• Mix pork, beef, egg, rice, 1/2 of onion, and
tomio together; make into small balls. Bring
water to boil and add balls; simmer at low boil for
1 hour. Add tomato, garlic, chili, and rest of
chopped onion; let simmer 35 minutes. Add
yerba buena and simmer 10 minutes. Soak french
bread in small amount of soup broth until very
soft. Place in blender with comino; chop together;
add to soup. Next add carrots and peas; simmer
until vegetables are tender. Serve.
• Serves 6

Big Buy Double Decker Hamburger

Big Buy Double Decker Hamburger
Yield: 4 Servings
1 lb chuck,Ground
8 hamburger buns
3 T big buy hamburger sauce per
-patty (,see below)
1 lettuce,shredded
1 american cheese
1 pickles (optional)
BIG BUY HAMBURGER SAUCE ========
1 c mayonnaise
1/4 c heinz chili sauce
1/4 c ketchup
3 T sugar
1/2 c pickle relish & do not drain
1 ds garlic salt
Divide ground chuck into 8 equal portions and shape into patties,
keeping each quite thin. Sear briskly on lightly greased hot grill
or griddle, turning only once, till medium well. Arrange each patty
on bottom half of hamburger buns. Apply 2 or 3 tablespoons of Big
Buy Hamburger Sauce to each patty and then arrange a little shredded
lettuce over each. Place one atop the other and a slice of American
cheese over the top patty. Apply top of hamburger bun and serve at
once. Makes 4 double-deckers.
BIG BUY HAMBURGER SAUCE: Stir all ingredients together with fork.
Refrigerate in covered container to use within 2 weeks. Makes about 2
cups. (Recipe may be divided in half.)

Big Mack Sauce

Big Mack Sauce
Yield: 2 Servings
1 c miracle whip
1/3 c pickle relish
1/3 c kraft french dressing
1 T sugar
1/4 t black pepper
1 t dry onions,Minced
Mix ingredients well. Allow flavors to blend for at least 1 hour.

Alaska Sablefish Spanish-Style

Yield > 2
Keys : Fish Ocean Main Dish Seafood Usa Alaska Alaskan
North American Spanish Spain European Mediterranean
Ingredients :
2 x sablefish steaks - (6 oz
ea) thawed if necessary
Salt to taste
Freshly-ground black
pepper to taste
1/3 cup chopped onion
3 tbl diced green chilies
2 tbl oil
1 x tomato chopped
1/4 cup chopped parsley
1 tbl lime juice
1/4 tsp oregano crushed
1 dsh sugar
4 x green pepper rings
Hot cooked rice
(optional)
Lime wedges
Method :
• Sprinkle sablefish with salt and pepper.
• Saute onion and chilies in oil. Add tomato,
parsley, lime juice, oregano and sugar.
• Arrange green pepper rings on steaks in baking
dish. Pour tomato mixture over fish.
• Bake at 450 degrees, allowing 10 minutes
cooking time per inch of thickness measured at the
thickest part or until sablefish flakes easily when tested
with a fork. Serve on rice; garnish with lime wedges.
• Microwave Method: Sprinkle sablefish with salt
and pepper. Combine onion, chilies, oil, tomato,
parsley, lime juice, oregano, and sugar.
• Arrange green pepper rings on steaks in
microwaveable baking dish. Pour tomato mixture over
fish; cover with plastic wrap.
1/4 tsp oregano crushed
1 dsh sugar
4 x green pepper rings
Hot cooked rice
(optional)
Lime wedges

Big Bucket In The Sky Chicken (K F C)

Big Bucket In The Sky Chicken (K F C)
Yield: 6 Servings
3 c self rising flour
2 pk lipton's tomato cup of soup
1 T paprika
2 pk good season italian dressing (dry)
1 t salt 1/4 pound butter or marg
Mix all together then place some in a plastic bag and shake chicken
pieces in it. Melt butter and place in pan. Bake for 1 hour 350
degrees. Make sure you coat the chicken twice. Can also be done
skinless.

Big Bucket In The Sky!

Big Bucket In The Sky!
Yield: 8 Servings
3 lb chicken fryer parts,cut
-small
2 pk good seasons dressing mix
3 T flour
2 t salt
1/4 c lemon juice
2 T butter (or margarine)
1 pt corn oil
2/3 c crisco solid shortening
1 c milk
1 1/2 c boxed pancake mix combined
-with
1 t paprika
1/2 t sage,powdered
1/4 t pepper
Wipe Chicken pieces dry. Make paste of first 5 ingredients. Brush
to coat chicken evenly with paste. Cover skin-side and underside
well. Stack pieces in large refrigerator container. Cover or seal in
foil. Refrigerate several hours or better yet -- overnight.
1 and 1/2 hours before serving, heat oil and Crisco till melted in
heavy saucepan. Put just enough of this into 2 large heavy skillets
that it covers the bottom of the pans 1" deep. The shortening will
have to be replaced as you remove the fried pieces and continue to
fry other pieces. Once it is melted, just set it aside.
Dip each paste covered piece of chicken first in milk and then into
pancake mixture, having combined it as directed above with the last 3
ingredients. Dust off excess and place skin-side down first in the
very hot oil mixture, browning the pieces on each side till golden
blond.
Place browned pieces in shallow baking pans in single layer,
skin-side up. Spoon remaining milk over pieces. Seal with foil on 3
sides o pan, leaving 1 side unsealed. Bake about 40 minutes at 375
degrees F -- or till chicken is fork tender. Remove foil entirely
and bake another 8 to 10 minutes or till coating is crispy. Baste
with milk and pan drippings ever few minutes.
Serves 6 to 8. Leftovers keep up to a week refrigerated.

Aioli Sauce (Spain)

Yield > 8
Servings
Keys : Sauce Spanish Spain European Mediterranean
Usa Alaska Alaskan North American States United States
Ingredients :
8 x Cloves garlic
1 cup Oil
1/4 tsp Salt
2 x Egg yolks
1/4 x Lemon, juice of
Method :
• This sauce is used to accompany hot or cold
fish dishes.
• Crush garlic in press or mortar. Add oil
gradually, beating in until a thick heavy paste is
formed. Add salt and egg yolks. Continue beating.
• Add juice of lemon slowly while beating. yield
1 1/2 cups

Ajoblanco - (Spanish-Central Andalusian Cold Almond Soup)

Yield > 6
Keys : Soups Stews Nuts Spanish Spain European
Mediterranean
Ingredients :
1/2 lb crusty white bread
crusts cut off
Water to soak the
bread
1/4 lb raw (not toasted)
peeled almonds
2 x garlic cloves
7 cup cold water
1 cup olive oil
Vinegar - (red wine or
sherry vinegar
preferred)
Garnish (see below)
Method :
• Garnish: In Malaga it is customary to
serve Ajoblanco with peeled and seeded
grapes, or apple slices. Melon, small shrimps
or sliced, roasted almonds also go very well
with this soup.
• Soak the bread thoroughly in water. To
peel the almonds, dip them for a few seconds
in openly boiling water then pop the peels off
with a squeeze.
• With a powerful blender, grind the
almonds, together with the garlic and a little
salt, as fine as you can (the finer they are
ground, the creamier the result will be). Then
add the soaked bread and blend until you get
a white homogeneous paste. Still blending,
add the oil in a thread, as you would in a
mayonnaise, and then the vinegar (for the
quantity, follow your taste, but just a spritz is
sufficient - otherwise you will mask the taste)
and the water. Adding the oil and water must
be done slowly; you want a smooth emulsion,
not curd!
• That's it. Serve it very to 6 to 8 people -
and with the garnish of your choice; sliced
and seeded grapes, or apple slices, or melon,
or small shrimps or even sliced, roasted
almonds.
• Comments: Ajoblanco, according to
recipe contributor Jose Luis Vivas, is a Weight
Watcher's worst nightmare. Thanks to the
high energy contents of the almonds and
bread, it is a caloric bomb. In fact, he says,
these soups were usually consumed by
country laborers in Andalusia during the
harvest months as a mid-morning snack. They
would have breakfast very early (5:00 AM)
and about 11:00 they stopped to prepare the
soup (or have someone bring it from the
house), take it and brace themselves for
temperatures above 95 from noon onwards.
Logically, they stopped about 14:00 and had
some light lunch... and a siesta, unless they
were picking cotton and a storm was on the
way.
• The soup is wonderful - refreshing and
very "drinkable" in texture, with unexpected
richness, depth of flavor, and true savoriness.
Hard to believe it's so bad for you.

Big Boy's Chicken Gravy

Big Boy's Chicken Gravy
Yield: 1 Servings
28 oz Chicken broth
1/2 t Onion powder
1 T Chicken bouillon powder
2/3 c Bisquick
In blender, combine broth, onion powder, bouillon powder and
Bisquick.Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium high heat, about 4
or 5 minutes until if comes to a boil, is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.

Big Boy's Tomato And Spice Dressing

Big Boy's Tomato And Spice Dressing
Yield: 1 Servings
1/2 c Miracle whip salad dressing
2 T Ketchup
1 T Heinz 57 Sauce
1 T Light Karo Corn Syrup
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.

Big Boy's Blue Cheese Dressing

Big Boy's Blue Cheese Dressing
Yield: 2 Servings
1/2 c sour cream
1/2 c milk
1 c kraft mayo
4 oz blue cheese -- crumble
1/8 t onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate. Use within 10 days.

Aceitunas Con Mojo (Olives with Mojo Sauce)

Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 kg Olives
1 head of garlic
1 x Red paprika (fresh one)
= pimienta colorada
picona = (foodwinos you
know well)
1 x Spoon pimenton = red
powder paprika)
1 x Spoon cumins
1 sm Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme
Method :
• *This mojo sauce I have already supplied. it is
very easy.
• Note this pre-arrangements: clean olives, make
3 short cuts in olives from top to bottom, very simple.
Put the oilives in water with salt during 10/14 days for
purging, have a look every 4/5 days. After this
process, get the olives out of water and put them in a
recipient...-
• In a mortar make a sauce with all ingredients
excluding oregon and thyme.
• This must be well mashed. Put olives in a
recipent where you are going to keep for serving and
add a little of water... Add the above sauce -mojo- and
cover the olives with oregon and thyme... Wait 3/4
days to taste...
• We do from our olive tree the same, but we
mash the olives with a kitchen wooden hammer, olives
are covered with a clean rag... keeping them in water
with 1 lemon in two parts, with laurel, pepper grains,
for 10/14 days... the same as baove.
• The sauce is a little different: Garlic + black
pepper + oregon + thyme + some almonds very well
mashed + 1 lemon in 3/4 parts + laurel, oilve,
vinegar, water... keeping the olives in this sauce for
some days before serving

Big "Match" Sauce

Big "Match" Sauce
Yield: 2 Servings
1 c miracle whip
1/3 c creamy french dressing
1/4 c sweet pickle relish
1 T sugar
1/4 t pepper
1 t dry onion,Minced
Stir together. Makes 2 cups.

Big "Match" Special Sauce

Big "Match" Special Sauce
Yield: 1 Servings
1 c miracle whip salad dressing
1/3 c creamy french dressing
1/4 c sweet pickle relish
1 T sugar
1/4 t pepper
1 t dry onion,Minced
Stir all ingredients together with spoon, as listed. Makes 2 cups sauce. Keeps
for one week if refrigerated and well covered. Do Not Freeze.

Better Crocker Cake Mix

Better Crocker Cake Mix
Yield: 1 Servings
2 c flour
1 1/2 c sugar
3 1/2 t baking powder
1 t salt
1/2 c butter
1 dash nutmeg
combine flour and sugar, sift twice. Sift again and add baking
powder and salt. Cut in butter add or omit nutmeg. store in covered
container in Refrigerator up to 1 month. or freeze up to one 1yr.
To use mix
Combine 3 eggs , 1 1/2 ts vanilla and 1 c whole milk beat well and
add all of the mix. Beat 4 min. medium speed. Divide into 2 greased
9' layer pans. Bake 350 30-35 min.

Bennigan's Onion Soup

Bennigan's Onion Soup
Yield: 8 Servings
1/2 lb Firm white onions,sliced
1/4 c Butter
2 T Corn oil
3 T Flour
1 qt Chicken broth
1 qt Beef broth
8 French Bread,Slices
Swiss cheese,shredded
Parmesan,grated
Saute onions in butter and oil until onions are transparent, but not
well browned.
When tender, turn heat to lowest point and sprinkle with flour,
stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide
among 8oven-proof bowls.
Float a slice of bread atop each serving. Mix equal parts of cheese to
smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts.
Serve at once. Leftover soup freezes well up to 6 months. r

Bennigan's Potato Soup

Bennigan's Potato Soup
Yield: 8 Servings
1 3/4 oz Ham base
2 qt Chicken stock
8 oz Yellow onion,dice
3 oz Margarine
2 lb Potatoes,bite size
1 1/2 t Black pepper
2 c Milk
3 oz Flour
3 oz Margarine
Combine chicken stock in sauce pan with ham base.
Stir until lumps are gone. In separate stock pot: melt first margarine
measurement; add onion and sautee until transparent. Add potato bite size
pieces and pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small
pan, melt second margarine measure and add flour to create a roux. It should be
light brown in color.
When stock comes to a boil, add roux with a wire whisk. This will cause the
soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too
thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color. This will get rid
of the raw flour taste. If the soup is too thick, thin it out with more milk.

Berry's Brownies

Berry's Brownies
Yield: 16 Servings
3 c basic brownie mix,see
-recipe
3 eggs
1 1/2 t vanilla extract
3/4 c walnuts,chopped
1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir
together Basic Brownie Mix, eggs, vanilla, and nuts until dry
ingredients are well moistened.
2. Bake until a toothpick inserted in the center comes out barely
moist, 20 to 25 minutes. Do not overbake.
3. Cool brownies on a wire rack, then cut into squares.
Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate
chips into the batter.
Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares.
After removing brownies from oven, place chocolate pieces on top and
spread chocolate as it melts.