Inner Circle Favorite Recipes

Contributed by Kathy:

LueAnn Hakel's Carrot Soup

2 lbs Carrots, peeled and chopped
4 cups stock or water (I used two vegetable bouillon cubes in 4 cups water)
1 1/2 tsp. salt
1 medium potato, peeled

Bring first four ingredients to a boil, then simmer for 12 to 15 minutes.
Let cool to room temperature.

1 cup chopped onion
2 small cloves crushed garlic
1/3 cup chopped almonds

Saute these three ingredients in 3 to 4 tablespoons butter until onions are clear.
Puree everything together in a blender until smooth. Return to kettle or double boiler and add ONE of the following:
1 cup milk (that is what I used)
1 cup yogurt or buttermilk plus a little honey
1/2 pint heavy cream
3/4 cup sour cream

Seasoning: 1/2 to 1 teaspoon each of thyme, marjoram and basil.
Heat VERY slowly
Garnish with grated apple, toasted sliced almonds, yogurt, or sour cream. (I garnished with almonds....yumm)
Recipe says it takes 45 minutes to prepare (took me longer)

Serves 4 to 5 (more like 8!)

New Fangled Cranberries (I made this one up on the spur of the moment)

1 can whole berry cranberries
12 oz (1/2 of 24 oz jar) Musselman's Chunky Apple Sauce (home style)
1 can (tall can) mandarin oranges.

mix together. Chill. Serve.
That was so yummy and so easy.

Here's a recipe some of you might enjoy.

Bailey's Irish Cream

* Exported from MasterCook *

Eagle Brands Bailey's Irish Cream

Serving Size : 4
Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light cream
1 14 oz. can sweetened condensed milk
1 2/3 cups Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Combine all ingredients in a blender and blend at high speed for 30 seconds.
Place in a tightly sealed bottle and refrigerate.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Shake well before serving. Makes 4 cups
NOTES : Liqueur will keep for 2 months if refrigerated.

�� Salmon Salad
Contributed by Ray

This was something my mother use to prepare when I was very young, and we didn't have much money.� It was often THE whole meal on warm summer days. (Warm to us was 80 degrees or over -- this was in central New England.)� I have no idea whether she developed it herself, or someone told her about it.� But, it's very easy.� And, at the time canned Salmon was one of the least expensive meats available. I have no idea how many people this serves.� The proportions below are what I use when I make it for myself, and I get two meals out of it.� But, if served with other items, I guess it would go a lot further.� The weights show below are right off of the cans I used tonight, so please excuse the unusual numbers. � -------------------------------------------------------- Preparation Time:� About 5 to 10 minutes. � -------------------------------------------------------- 1 14.75 oz. (418g) can pink salmon 1 15 oz. (425g) can "veg-all" lettuce mayonnaise Drain and the salmon and "veg-all", and put them into a large bowl. Break up, or cut up the chunks of salmon. Break up, or cut up lettuce (I use about 4 or 5 leaves of Romain), and add to the mixture in the bowl.� Use as much, or as little as you want.� I've made it without any lettuce, and it still tastes great. Add mayonnaise to your own taste, and blend everything together. � -------------------------------------------------------- I don't know if "veg-all" is available outside of the US.� It is basicly canned mixed vegetables, with no salt added.� It contains carrots, potatoes, celery, sweet peas, green beans, corn, and lima beans; all packed in water.

And, if Salmon is to your taste, check out this other page with TONS of recipes using salmon!
[Exotic salmon]

Or still another one at [Salmon_Recipes]

Steak and Guinness Pie
Contributed by KimBee *Fresh back from Merrie Olde England!*


Ingredients
� 1/2 pound steak, chopped� 
� 1 sm. can tomato puree
� 1 sm. onion, chopped
� 1 pint of Guinness stout
� 1/2 cup carrot, chopped
� 1 teaspoon ground cloves
� 1 cup mushrooms, chopped
� 1 teaspoon ground all-spice
� 1/2 pint beef stock
� pie pastry or filo dough


Directions


��� 1.Brown steak in a large sauce pan 
��� 2.Add remaining ingredients (except pastry) to sauce pan and cook
down to a thick stew 
��� 3.Pour stew into a baking or deep pie pan 
��� 4.Cover with pastry 
��� 5.Bake at 350 degrees (F) until pastry is brown

Bristol Salmon Bake
Contributed by Andre~


I can Salmon (14 3/4 oz)
2 cup shredded cheese 
1/2 cup soft butter
1 1/2 T lemon Juice
2T grated Onion
1t worcester sauce
1t paprika
6 drops Liquid hot pepper sauce ( this is important..it does not make it 
hot but if you leave it out you can tell)
8slices of toast

Line a baking dish with toast...... Mix the other ingredients in a 
bowl... then spread on toast... broil till cheese is melted

Note: I made this yesterday with these substitutions.....
I added 2 cans of mixed veggies (thannks for the idea)
Mackeral for salmon
white sauce instead if cheeze
Crossannt dough on top rather than toast on bottom�� ........


It was almost better!!!!
blessings ~0~

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