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Super Shrimp Soup

Prep time is 20 minutes.
Serves 6 per ¼ cup

Shrimp Bisque
1 T. extra-virgin olive oil
1 medium red bell pepper, chopped
½ c. chopped yellow onion
½ pound cooked or raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
¼ t. hot sauce, or to taste
Salt and freshly ground black pepper
1 tsp. butter
¼ cup grated fresh Parmesan cheese

In saucepan, heat olive oil. Add red pepper and onion, sauté on low heat until soft, 15-20 minutes, stirring occasionally.

Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.

Put ½ hot mixture in blender and carefully process at high speed about 10 seconds, or until no large pieces remain. Transfer bisque into soup bowls.


Hi,
I have to tell you this is one of the best soup recipes I have ever tasted and it is easy to make!
I hope you enjoy it. I skipped the puree part and just served it right up. Enjoy,
Patricia Haupt, Durango, Colorado



 

 

 

 

 

Gulasch

serves about 4

Ingredients:

1 lb lean beef stew meat, 1 lb onions, 1 1/2 teespoons of sunflower oil, 1 tblsp. paprika,
2 tablespoons vinegar,
a pinch of salt and ground black pepper,
about 1/4 teaspoon caraway, about 1/4 teaspoon marjoram, about 1/4 teaspoon dried thyme,
1 bay leaf, 2 tblsp. tomato paste, 1 tblsp. flour, about 1 1/2 cups water.

Heat oil and broil onion rings until golden brown, add beef stew and brown on all sides, next add vinegar and stir in water, (just enough to cover beef and onions). Add bay leaf, paprika and tomato paste. Add salt, pepper, caraway, marjoram, thyme, according to your taste. Cover, reduce heat, and let simmer for about 1 1/2 hrs. or until meat is tender. Stir flour into a cup of cold water and add to Gulasch until sauce has thickened enough. Let it boil again. Serve with maccaroni.

Elisabeth Gehrke, Seoul, South Korea

 
 

Green Chile Lasagna

serves about 8

you'll need: 1 lb. pkg. lasagna noodles, 1 tblsp. sugar, 1tsp. butter, 2c cottage cheese, 1 1/2 lbs. ground beef, 8 oz. pkg. cream cheese, 2 tblsp. olive oil, 1 c sour cream, 2 x 28 oz. cans crushed tomatoes and 2 x 4 oz. cans chopped green chilies, 1 x 12 oz. can tomatoe paste, sliced scallions, 1 c grated parmesan, 3 cloves garlic,(minced),

Cook noodles according to instructions. Drain, stir in butter and set aside.

For the sauce use a large Dutch oven, brown ground beef in olive oil and drain the excess fat. Add tomatoes, paste, garlic and sugar. Simmer for 30 minutes.

Meanwhile, blend cottage cheese, cream cheese, sour cream, chilies and scallions in food processor.

When the sauce is ready pour 1/2 " on bottom of a 9"x13" baking pan. Make 3 layers of noodles, cottage cheese mix and tomato sauce. Cover with parmesan. Bake 45 minutes at 350 °.

-- Antje Ludwig, Franktown--

 
bananas and apple

To convert low level recipes for over 6,000 feet:

I received the following conversion information 20 years ago when I moved to Roxborough Park and have found it very helpful in my baking. Each time I try a new recipe, I write the changes on the recipe so I don't have to remember to look up the info the next time. I thought it might be of interest to others living here.

To convert low level recipes for over 6,000 feet:
1. Decrease baking powder 1/4 teaspoon for each 1 teaspoon used

2. Increase liquid 2 to 4 tablespoons per each cup

3. Decrease sugar 1/4 cup for each 1 cup used


4. Increase baking temperature 10-15 degrees


-- Barbara Dean, Roxborough Park


orange slices
 
 
     
     

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