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Recipes
Quick Borscht
By davidgoodman
In 6-quart saucepan, combine beets, bouillon, dill, onion, cabbage, garlic, salt, lemon juice, sugar, and 1 1/2 cup...
- 2 cans (1-lb. size) julienne-style beets, undrained
- 2 cans (10 1/2-oz. size) condensed beef bouillon, undiluted
- 1 tbsp. snipped fresh dill
- 2 tbsp. instant minced onion
- l c. chopped raw cabbage
- 1 clove garlic, crushed
- 1 1/2 tsp. salt
- 6 tbsp. lemon Juice
- 3 tbsp. light-brown sugar
- dairy sour cream
Flourless Peanut Butter Cookies
By davidgoodman
1. Mix all ingredients thoroughly
- 1 cup Sugar
- 1 cup Creamy Peanut Butter
- 1 Egg
- 1 tsp Vanilla
Split-Pea Soup With Ham
By davidgoodman
Trim excess fat from ham shank
- 2 1/2-lb. ready-to-eat ham shank
- 1 1/2 c. quick-cooking split green peas
- 1 medium carrot, pared and cut in 1-inch pieces
- 1 medium potato, pared and sliced
- 1 medium onion, peeled and sliced
- 1 1/2 tsp. salt
- dash pepper
Cherry-Pecan Gems
By davidgoodman
1. Combine flour, soda, cream of tartar, and 1/4 tsp
- 1/2 cup Flour
- 1 tsp Baking soda
- 1/2 tsp Cream of tartar
- 1 cup Margarine
- 1 cup Sugar
- 1 Egg
- 2 T Maraschino cherry syrup
- 1/4 tsp Almond extract
- A few drops red food coloring
- 1 cup finely chopped pecans
- Red maraschino cherries, halved
Quick Split-Pea Soup With Ham
By davidgoodman
In 3-quart saucepan, combine soups, ham, and onion with 3 cups water; mix well
- 2 cans (11 1/4-oz. size) condensed split-pea-and-ham soup, undiluted
- 1 can (11 1/4 oz.) condensed green-pea soup, undiluted
- 2 c. diced cooked ham
- 2 tsp. instant minced onion
- salt
- pepper
Chocolate Peanut Cookies
By davidgoodman
1. In a mixing bowl, stir together eggs, milk, oil, packaged biscuit mix, and pudding mix
- 2 Beaten Eggs
- 1/2 Cup Milk
- 1/3 Cup Cooking oil
- 2 Cup packaged biscuit mix
- 2 Packages Instant chocolate pudding mix, (3 oz. each)
- 2/3 Cup Peanuts, Chopped
Vichyssoise
By davidgoodman
In 3-quart saucepan, combine potato, leek, and bouillon cube with chicken broth; bring to boiling
- 1 1/2 c. chopped, pared raw potatoes
- 1 1/2 c. chopped leak (white part only)
- 1 chicken-bouillon cube
- 3 c. canned clear chicken broth
- 1/4 tsp. salt
- dash white pepper
- 1 cup heavy cream snipped chives
Whole Wheat Bran Loaf
By davidgoodman
Combine 1 cup water and milk; bring to a boil
- 1 c. water
- 3/4 c. milk
- 1 c. all-bran
- 3 tbsp. sugar
- 4 tsp. salt
- 6 tbsp. Fleischmann’s margarine (3/4 stick)
- 1/3 c. dark molasses
- 1/2 c. warm water (105 degrees -115 degrees F.)
- 2 packages Fleischmann’s active dry yeast
- 3 c. unsifted whole wheat flour
- 2 3/4 c. unsifted white flour
Mrs. Marion Argo’s Black Bean Soup
By davidgoodman
Wash the beans and soak overnight in water to cover
- 1 lb. black beans
- 1 medium-size onion, chopped
- 1 rib celery, chopped
- 1 ham bone or 1 cup small pieces of ham
- 1 1/2 tbsp. lemon juice
- salt and coarsely ground black pepper
- 1/4 tsp. dry mustard
- cayenne pepper
- garlic salt
- dry sherry
- 1 c. cooked fluffy rice
- 6 tsp. coarsely grated onion
Gaspergou Bouillabaisse
By davidgoodman
In a 4- to 5-quart dutch oven, melt butter
- 2 ounds freshwater drum fillets - (to 3) cut bite size
- 1 pint oysters
- 1/2 pound deveined peeled shrimp
- 1 can crab meat - (6 1/2 oz)
- 2 tablespoons butter or margarine
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 garlic clove minced
- 5 cups water
- 1 can tomatoes - (16 oz)
- 1/2 cup dry white wine
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon saffron
- 1/4 teaspoon cayenne