* Exported from MasterCook *
Onion Soup
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 pound butter
1 dozen onions -- chopped
1 teaspoon sugar
3 tablespoons flour
end crust slice of stale bread
1 1/2 quarts beef stock -- boiling
salt and pepper -- to taste
grated cheese -- for garnish
Melt butter and saute onions, covered for 15 minutes over low heat.
Sprinkle sugar over onions, cover and cook 15 minutes more. Stir in
flour and add bread. Gradually stir in hot stock, stirring and cooking
until smooth. Season to taste. Simmer, partially covered, over low flame
for 15 minutes. Garnish with grated cheese.
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* Exported from MasterCook *
Pumpkin Soup
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1 small onion -- chopped fine
1 pound steamed fresh pumpkin -- drained and pureed
2 cups chicken stock
1/2 teaspoon thyme
1 bay leaf
1 cup cream
1/4 cup dry sherry
chopped parsley or chives -- for garnish
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin,
stock, thyme and bay leaf. Cook over low heat 15 minutes, stirring
occasionally, until mixture is smooth. Remove from heat and cool. Stir
in cream and sherry, and heat thoroughly. Remove bay leaf. Garnish with
chopped parsley or chives.
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* Exported from MasterCook *
Fish Chowder
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 small onion -- chopped
2 tablespoons butter
4 potatoes -- peeled and diced
water
1 pound skinned fresh haddock or scrod fillets -- bite-size
1 cup light cream
salt and pepper -- to taste
1 tablespoon butter
paprika -- to taste
Saute onion in 2 tablespoons butter until tender. Add potatoes and water to
cover. Cover pan and simmer until potatoes are almost tender - about 15
minutes. Add fish and simmer for a few minutes until fish is white and
flaky. Remove from heat. Add cream, salt and pepper to taste, and 1
tablespoon butter. Return to stove to heat through, stirring occasionally.
Do not boil. Sprinkle with paprika and serve at once.
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* Exported from MasterCook *
Harvard Beets
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup water
1 tablespoon cornstarch
2 tablespoons sugar
1/4 cup vinegar or lemon juice
2 tablespoons butter
1/4 teaspoon salt
few grinds fresh pepper
1 dash cinnamon
14 medium fresh cooked beets -- drained and skinned
If you use canned beets, reserve 1 cup beet liquid to use instead of
water. In saucepan, mix water with cornstarch, 1 generous teaspoon of
sugar (if sweeter sauce is preferred, add remaining sugar), vinegar or
lemon juice, butter, salt, pepper and cinnamon. Cook, stirring as needed,
until mixture comes to boil and begins to thicken. Slice, chop or dice
beets if preferred and add to sauce. Simmer until beets are heated through.
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