Recipe Archive - 23 March 2008

2 large green bell peppers, seeded and sliced
3 large tomatoes coarse chopped, remove cores
1 large peeled onion sliced
4 large peeled carrots coarse cut
few cloves of garlic, peeled and left whole
1/2 bunch of celery coarse chopped
1 bulb fennel, sliced
1 large turnip or parsnip peeled and coarse chopped
1 bunch of fresh Italian parsley
Olive oil
salt and pepper as desired

I made this broth for a sick friend who is on a fluid diet. Roasting the vegetables intensifies the flavor of the vegetables. This is so much better than canned vegetable broth and this broth can be used as a soup base and or gravy if thickened. The left over vegetables also make a delicious puree.

In a roasting pan, place all vegetables ( except parsley ) and drizzle with about 1/4 cup olive oil and stir to coat well. Roast in a 425 F oven, stirring and turning every 15 minutes until vegetables get soft and begin to brown. It may take 1/2 hour or more. Make sure you turn and stir the vegetable so they don't burn.

Then place all vegetables in a pot and cover with 2 quarts of water or enough water to completely cover vegetables by a few inches. . Add the chopped parsley and bring all to a boil. Then reduce heat to a simmer and simmer uncovered about 20 minutes.

Pour contents through a strainer into another pot to contain the broth. Season the broth with salt and pepper as desired.

As for the remaining vegetables, if desired, puree them in a blender or processor until smooth. Season to taste and add some grated cheese . Makes a good vegetable side dish.

Yield: 6+ servings for broth and 4+ servings for the puree



ISSN 1938-7385 Volume 13, Number 52 This Week's Contents 1. Chocolate-covered Candy Eggs 2. Roasted Vegetable Broth 3. Lobster Salad 4. Hot Artichoke Dip

1. Chocolate-covered Candy Eggs submitted by rcoen Source: Woman's Day Magazine 6 tablespoons butter or margarine, softened 3 ounces cream cheese, softened 1 pound confectioners' sugar 1/2 teaspoon vanilla extract 12 ounces semisweet chocolate chips OR white chocolate chips 1 teaspoon solid vegetable shortening Colored sugar Tubes of decorating icing Candy confetti dots Line a cookie sheet with waxed paper. Beat butter and cream cheese in medium bowl with mixer at med. speed until well blended. Gradually add confectioners' sugar and vanilla, beating until smooth. Mixture will be stiff. Roll 2 level tablespoonfuls between hands into egg shapes. Place on lined cookie sheet and refrigerate 1 hour or until cold and very firm. Meanwhile melt chocolate in a deep bowl or saucepan as directed on package. Stir in shortening until well blended. Let stand at room temperature 15 minutes. For coating the eggs chocolate should be warm (86-90 degrees F.), not hot. Set 1 egg on a fork, hold over chocolate and spoon chocolate over egg to coat. Gently, with a small spatula, push egg off fork onto lined cookie sheet. Repeat with remaining eggs, reheating chocolate if it cools and gets too thick. Before the chocolate sets, sprinkle eggs with colored sugar, or press on confetti dots, candy leaves or flowers. Or let chocolate dry and pipe flowers and leaves on chocolate with tubes of icing. Refrigerate. Peanut Butter Variation: Stir 1/4 cup smooth peanut butter into 1 cup cream-cheese mixture. Makes 8 eggs. Maple-Walnut Variation: Stir 1/3 cup finely chopped walnuts and 1/2 teaspoon maple extract into 1 cup cream-cheese mixture. Makes 8 eggs.

2. Roasted Vegetable Broth submitted by butterflydog 2 large green bell peppers, seeded and sliced 3 large tomatoes coarse chopped, remove cores 1 large peeled onion sliced 4 large peeled carrots coarse cut few cloves of garlic, peeled and left whole 1/2 bunch of celery coarse chopped 1 bulb fennel, sliced 1 large turnip or parsnip peeled and coarse chopped 1 bunch of fresh Italian parsley Olive oil salt and pepper as desired I made this broth for a sick friend who is on a fluid diet. Roasting the vegetables intensifies the flavor of the vegetables. This is so much better than canned vegetable broth and this broth can be used as a soup base and or gravy if thickened. The left over vegetables also make a delicious puree. In a roasting pan, place all vegetables ( except parsley ) and drizzle with about 1/4 cup olive oil and stir to coat well. Roast in a 425 F oven, stirring and turning every 15 minutes until vegetables get soft and begin to brown. It may take 1/2 hour or more. Make sure you turn and stir the vegetable so they don't burn. Then place all vegetables in a pot and cover with 2 quarts of water or enough water to completely cover vegetables by a few inches. . Add the chopped parsley and bring all to a boil. Then reduce heat to a simmer and simmer uncovered about 20 minutes. Pour contents through a strainer into another pot to contain the broth. Season the broth with salt and pepper as desired. As for the remaining vegetables, if desired, puree them in a blender or processor until smooth. Season to taste and add some grated cheese . Makes a good vegetable side dish. Yield: 6+ servings for broth and 4+ servings for the puree

3. Lobster Salad submitted by butterflydog 4 medium lobster tails, chopped 3 Tbs butter 2 Tbs shallots fine chopped 3 eggs, hard boiled eggs, chop white and yolks separately 1/2 tsp dry mustard salt and pepper to taste Mayonnaise to bind. 1 bunch of baby arugala In the butter, saut� shallots until softened. Add lobster and cook until meat is opaque, about 5 minutes. Place mixture in a bowl and cool. Add egg yolks, egg whites, mustard, salt and pepper to taste. Bind with a little mayonnaise ( few Tablespoons ). Place arugula on a platter and mound on the lobster salad. Serve at once. Yield: 6 servings Note: may serve salad in prepared baked puff pastry shells. Line shells with arugula and top with the lobster salad.

4. Hot Artichoke Dip submitted by butterflydog 1, 8 oz pkg cream cheese softened 1 cup mayonnaise 1, 14 oz can artichoke hearts drained and chopped 2 green onions sliced thin 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella cheese dash hot sauce dash Worcestershire sauce salt and pepper to taste I doubled this recipe for a party. Beat cream cheese until smooth. Beat in mayo till smooth. Add remaining ingredients and stir till well combined. Place mixture in a shallow oven proof dish or pan and bake 350 F 30 to 40 minutes until top is golden brown and bubbly. Serve hot with assorted bread sticks, crackers, chips or veges. Yield :4 servings Source: Paula Deen recipe

To UNSUBSCRIBE from the International Recipes OnLine Archived Recipes, visit http://www.internationalrecipes.net/recipes/subsc.pl and follow the instructions on the screen. Did you know that you can now receive your recipes in individual mailings rather than in bulk like this? You can also select criteria to receive only the recipes you want! For more information, visit http://www.internationalrecipes.net/recipes/subsc.pl -- you will not automatically be unsubscribed from this group if you join another, however. Please submit all recipes to http://www.internationalrecipes.net/recipes/post.pl OR you may send them to dave@simpleinternet.com with the subject SUBMIT RECIPE. And don't forget to check out Food.Chat at http://www.internationalrecipes.net/foodchat/ http://www.internationalrecipes.net/recipes/ International Recipes OnLine!