Thanks for posting the recipes, Francine. I had never heard of cashew juice. We really miss our Shoppers that was in Leesburg.

Jill--
The Cookbook is just one of the many things that one could get to
from the links given under the "extras". There were many other fun things.
Like--Printable seed packets--member anniversaries--Address exchange, etc...

Just click on the link I posted and above. I tried, the listings under "extras" still work.
Not sure the contents will come up--but the "extras" liks do work.

G.

Yes, I know about the DG extras... this thread is about a new recipe collection! :-)

btw, If the list of extras at DG looks jumbled, try reducing the font size (on my computer, I hit ctrl and the minus sign keys together to make that happen). that helped for me!

Pat, it is also available at Grand Mart. Look where the Latino ingredients are. In Indonesia, I used to eat the fruits. I was forced to clear my throat all the time when eating it. Do you know that the cashew nuts are poisonous when eaten raw? I have never had the cashew juice separately. But it sure makes the taste different and delicious. In Indonesia the juice of cashew fruit is not available.

So--is anyone going to prepare the noodles or the drink? Let me know if it works out.

Whoever made the spinach salad, I would love to have the recipe. It was so good. Best spinach salad I ever had.

Francine, glad you liked the spinach salad! There isn't much of a recipe, though.

Dried cranberries flavored with orange juice (found at Trader Joe's), goat cheese/chevre, toasted almonds, spinach.
The dressing has olive oil, white wine vinegar, regular white vinegar, sugar, sesame seeds, and a bit of salt.

O K, I am trying my best but honestly I can not find the recipe for sauerkraut soup. HELP!

JB--I did not yet post it in the Recipe Book.

Will do it right now. Gita

Gita’s Latvian Sauerkraut Soup

Note: This is delicious, full-bodied, cool weather soup. No actual
measurements are given. Only guidelines.
Good soups are not based on a
pre-scribed formula. If it seems right to you….go for it
(this recipe is for a pot of approx. 21 qts. capacity)

In a large stockpot put:
--A big, meaty ham bone (smoked is best),
--a 2 lb (plus or minus) piece of fresh pork of some kind (picnic, country spare ribs, fresh ham, thick pork chops etc.)
--and, for extra flavor, some good, smoked ham hocks. (Smoked turkey legs can be used as well).
These have a lot of fat (which can be removed once Soup is cold) but also add a lot of flavor. Anything with bone-in is good. It adds body to the soup.

--Cover meat with cold water and bring to a boil.
--Turn down fire and simmer, skimming off foam as it surfaces.
--Let simmer for about an hour.
**Do not add any of the seasonings until all the “foaming” has stopped, or you will be skimming off the seasonings as well.

--Next add 1 deli-pack (or 1 lg. Can—32oz) of Sauerkraut,
--1 med. head of green cabbage, cut with a knife in a coarse shred,
--2-3 ribs of celery (sliced),
--2-3 med. onions (coarsely chopped),
--1Tbs. Caraway seed,
--about a tsp. full of whole peppercorns, (or fresh ground black pepper
to taste),
--2-3 Bay leaves,
--fresh chopped parsley (1/2c. or so),
--fresh chopped dill (stems and all-maybe a 1/3 cup),
--and 1-2 coarsely shredded carrots.

Note: This soup can have either barley (a ½ cup or so DRY) or diced potatoes (3 or 4 med.—thick-diced) added for a fuller body.
--If you choose barley, add it now, as barley takes long while to cook until it is tender!
--If you choose potatoes, add them in the last half hour of cooking the soup, or they will turn to “mush”.
--Add enough water--or saved broths—(***see note below) to almost fill the pot. Bring all back to a gentle boil.
--Lower fire way down, and simmer the soup for a good 2 hours,
stirring occasionally. Meat needs to be “falling off the bones” done.

--At this point, using a slotted spoon, fish out ALL meats and bones to a large platter. Keep soup simmering ….(you can now add the potatoes).

--Cut away all edible meat in bite-sized pieces.
Scrape off all underlying fat from the Hock's skins and discard, along with all other unnecessary fat.
--Sliver smoked hocks skins from the hocks in very thin strips or
pieces—if you want to….Or toss it! ***
(Save bones for your favorite dog!).

--Return cut-up meat to the soup and stir well to distribute all.
--Simmer another few minutes, or so.

The soup is now basically done. Let it rest a bit and skim off any accumulating fat layer and discard--then serve it with GOOD buttered bread of your choice—Rye bread and butter really complement this Soup. So does a good, crusty white, Italian bread (like at Aldis).
It gets better and better when reheated…as all soups do!

***Soup can be frozen in serving size bowls or containers,
***This, and all soups, freeze VERY WELL and last for a very long time in the freezer without losing flavor. Years! Literally!!!

***Frugality note:
You can save (and freeze) any liquids or broths from previous “cookings”
of veggies, potatoes, etc. and then add them to the soup.
Why pour it down the drain???

Lots of success with this! You will love this soup! Everyone has-- that has tasted it.
First they go--”YEWWW! Sauerkraut soup????
Then they have a bowl of it—and they are hooked!

In case you run into problems—e-mail me or call me and I will
“hold your hand” to the end.

Thanks Gita.

MM Chantel, Crab Bombs!!!! must try.

I once belonged to an Indonesian (or Bali) dance & music troupe. We were performing at the Community College in Baltimore. They served the BEST tomato soup. It has cream in it. Anyone has the recipe? I do not remember which Community College, if there are more than one.

Tante--
Yes! There are more than one. They are all "community Colleges" with their
location in the name. EG. Baltimore Community College at Essex (my closest one).
There are several.

Re cream in soup--I grew up always mixing Sour Cream in soups, gravies, and many other
dishes. May just be our custom in NE European countries. It adds another dimension!
I would not EVER make gravy without mixing in a glob of Sour Cream at the end.

Try it! It is the "secret" behind awesome gravies. Any kind. Gita

Gita, thanks for the tip. But I also need to know what herbs are in the soup. I have never made tomato soup. I usually just open Campbell's, but it is different. I will try to add sour cream to it. It is just like bean soup, some I think taste awesome. The other day I went to Famous Dave's. I thought I loved its beans. Somehow that day it was different. Does not taste as good. Same restaurant, yet the beans taste different than last years'.

Tante--
Which soup are you asking about? Herbs?? In which soup???

If it is the "Cream of Tomato and shrimp soup--all you need is listed in the ingredients.
If you are talking about the Sauerkraut Soup--it does not, have any tomatos in it.

Gita

Gita, I was still talking about the Tomato soup of the Baltimore Community College. I am to try to find out which community college it is.

Baltimore County Community Colleges location:
Will this help???

Essex
Catonsville
Dundalk
Hunt valley
Owings Mills
Randallstown.

Green bean soup tonight!

I've made an easy rice & bean dish a couple of times recently, thought I'd post the recipe. I make it in my rice cooker, but you could certainly do it on the stovetop, just adjust the amount of liquid. 2 cups of rice needs 2 1/4 cups liquid in my cooker, 4 cups stovetop.

Using the "juice" from the canned corn adds sweetness and salt. I don't add salt to the pot, but DH adds some at the table.

Mexican Rice

1 1/3 to 2 cups converted rice
1 or 2 cans of black beans or small red beans, drained and rinsed
1 or 2 cans whole kernel corn, with the liquid (liquid is about 1/2 cup per can)
1 jar salsa, preferably a "roasted" flavor like Trader Joe's Roasted Garlic Salsa
1 large onion, diced
2-3 tomatoes, diced, or 1 can diced tomatoes (using canned adds about 1/2 cup liquid)
water to make 1 1/2 to 2 1/4 cups total liquid for rice cooker, 3 to 4 cups total liquid for stovetop

cook as for white rice (on stovetop, bring to a boil, then reduce heat and simmer 20 minutes).
optional: stir in a couple handfuls of shredded cheese at the end, serve with sour cream.

I also made an experimental dish at the beach last week that went over really well -- Chile Mango Shrimp! I got my hands on some diced frozen mango, simmered it in the pan with chili powder, lime juice, and a little sugar to taste. When I was happy with the flavor I tossed in my shrimp and stirred them around for a couple of minutes until just cooked through (with medium shrimp, all they have to do is change color, then take them off the heat & they're done). Sauteed cubed chicken breast in another pan with diced onion and sweet peppers, tex-mex seasoning and lime juice, then served them both with the mexican rice. mmmm-hmm!

Interesting, I haven't done anything in my rice cooker except plain rice.

And thanks for the details about dumplings posted in the recipe thread

oooh, Sally, your rice cooker needs to branch out! Try 1 part rice, 1 part barley, 1 part quinoa... just cook it like you're making white rice, unless you're using brown rice and then the "brown rice" button will work better. A little chicken or beef bullion instead of salt is a nice addition, and I like to crumble in a couple of dried shiitake mushrooms. Joyanna and I have been eating that with "Tasty Bites" Indian dal (there are several varieties, and they come in little microwavable pouches) and plain yogurt.