The Recipe Bank

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Eating Healthy: Cold Cantaloupe Soup

Cold Cantaloupe Soup

2 medium ripe cantaloupes, seeded, peeled, chopped
2 cans (11 ounces each) condensed tomato bisque soup
1/2 cup plain yogurt
1/3 cup fresh orange juice
Dash champagne
1 tbsp. chopped fresh basil
1 tbsp. grated orange rind
1 tsp. grated peeled fresh ginger root

In covered blender container or food processor, blend all ingredients, half at a time, until smooth. Strain to remove excess pulp. Cover; refrigerator 3 to 4 hours. Serve in chilled bowls.

Makes 8 cups or 10 servings


Cooking Cajun: Chicken Okra Gumbo

Chicken Okra Gumbo

1 cut up chicken
Two-10 oz jars oysters
One-14 oz smoked or turkey sausage (cut in slices)
1 cup chopped onion
1 cup chopped bell pepper
2 lb okra (cut in slices)
1 med tomato (cut in small pieces)
2 tbs cooking oil
2 tbs roux
14 cups water
Seasoned salt
Black pepper
Red pepper

Season chicken on both sides. Heat cooking oil in an iron pot. Brown chicken on both sides.

Remove chicken from pot as it browns. Fry okra, bell pepper and onion until okra is tender. (Do not use an iron pot to fry okra). Stir often to keep it from sticking. Add tomato. Cook until tomato is soft. Combine all ingredients except oysters in a 5 quart aluminum pot. Season to taste. Simmer for 1 hour. Add oysters. Cook an additional 10 minutes. Serve with rice.


1 cup all purpose flour

Heat flour in an iron skillet. Stir constantly over low heat, browning until it is dark brown.

Eating Healthy: Fat-Free Mexican Layer Dip

Fat-Free Mexican Layer Dip

8 ounces nonfat sour cream
8 ounces nonfat cream cheese
1 package taco seasoning
1 jar peccante sauce
2 chopped tomatoes
1 chopped bell pepper
1 bunch chopped green onions
12 ounces shredded nonfat cheddar cheese
1/2 cup sliced jalapeno

Combine sour cream, cream cheese and taco seasoning in bowl, mix well. Spread on large platter.

Spread peccante sauce on top. Sprinkle tomatoes evenly, bell pepper and green onions. Top with cheddar cheese and sliced jalapeno.

Serve with low fat crackers or restaurant-style chips.

Cooking Cajun: Black Bean Salsa

Black Bean Salsa

1 can 15 oz. black beans, drained
1-1/2 cups canned corn, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup red onions, diced
1 to 2 jalapenos, diced
1/2 cup fresh lime juice
1/2 cup olive oil
1/3 cup fresh cilantro
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos

Foods of Ireland: Bangers – Oxford Sausages Recipe

Bangers – Oxford Sausages Recipe


1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon zest (see Note)
1 large egg
Prepared hog casings


Combine ground pork, ground veal, pork fat, and bread. Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg. Knead into pork and veal mixture. Stuff sausage mixture into prepared casings, compacting firmly. Prick any air pockets with a pin. Store raw sausages in the refrigerator up to three days. Freeze up to 3 months.

To serve: Bangers may be poached, braised or fried. Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.

Foods of Ireland: Beef & Guinness Stew Recipe

Beef & Guinness Stew Recipe


2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme


Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender — 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings

Recipe from: The Complete Book of Irish Country Cooking by Darina Allen

Foods of Ireland: James Beard’s Irish Stew

James Beard’s Irish Stew


3 to 3-1/2 pounds lamb shoulder
1 pound neck of lamb
2 quarts water
1 medium onion stuck with 2 cloves
1 large bay leaf
2 large garlic cloves
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thymeParsley sprig
3 thinly sliced medium onions
3 leeks split in half and cut in small dice
Additional bay leaf
1/2 teaspoon nutmeg
4 medium potatoes, finely diced
2 tablespoons finely chopped parsley


Have the butcher bone the shoulder and give you the bones. Put the bones and neck in a deep saucepan with 2 quarts water. Bring to a boil and boil 5 to 6 minutes, skimming off the scum from the surface. Add the onion stuck with cloves, and the bay leaf, garlic, salt, pepper, thyme, and parsley. Bring to a boil again, reduce the heat to simmer, and simmer 2 to 2-1/2 hours to a strong broth. Strain, and put in the refrigerator overnight. Next day, skim off the fat.

Remove all fat from the lamb shoulder and cut the meat into pieces 1 inch wide and 2 inches long. Put the meat in a heavy pan with the sliced onions, leeks, additional bay leaf and thyme, nutmeg, and enough lamb broth to come 1 inch above the meat. Bring to a boil, skim off the scum, reduce the heat, and simmer, covered, 1 hour, then test the meat for tenderness. If it still seems a bit tough, give it another 15 minutes, then add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You will probably find it needs salt — 1 to 2 teaspoons should be sufficient — a few grinds of pepper, and a touch of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more.

Source: James Beard’s American Cookery by James Beard (Galahad Books)