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Italian Wedding Soup

  ----- Original Message ----- 
  From: Dorothy
  To: phaedrus
  Sent: Wednesday, July 17, 2002 10:30 PM
  Subject: soup

I would like a receipe for Itialian Wedding Soup

Hello Dorothy,

Below are four recipes for Italian Wedding soup. This soup recipe comes in a lot of varieties.


Italian Wedding soup
(Zuppa Maritata)

6 cups beef broth 
1/2 cup pastina or broken up vermicelli 
1/2 cup butter, softened 
1 cup Parmesan cheese, freshly grated 
4 egg yolks 
1/8 teaspoon ground nutmeg 
1 cup whipping cream 
salt to taste 
Cook pasta in lots of salted water until tender. Drain and reserve. 
Beat the butter, eggs, and nutmeg, then whip in the grated cheese. 
Gradually beat in the cream, spoonful by spoonful. 

Bring the broth to a simmer. Lighten the cream mixture with 1/4 cup 
of the hot broth, then stir the cream-broth into the simmer pot, stirring 
constantly. Remove from the heat and continue stirring, as it thickens up 
a little bit. Season to taste. Stir in reserved pasta. Ladle into bowls 
and serve immediately for luck and love to the happy couple and their 
wedding party. 
Italian Wedding Soup II

This one is from Abruzzo and features the meatballs traditional to 
that part of Italy. 

1/2 pound ground veal 
1/2 pound ground sirloin beef 
1 egg, slightly beaten 
1/2 cup fresh bread crumbs 
1/4 cup minced parsley 
1/2 cup Romano cheese, grated finely 
pinch nutmeg 
salt and pepper to taste 
4 cups excellent chicken stock 
2 cups escarole, washed and torn into little pieces 
Garnish: 1/4 cup grated Romano cheese 

Preheat the oven to 350 degrees F. 

Mix the veal, sirloin, egg, bread crumbs, parsley, 1/2 cup grated 
cheese, salt, and pepper until uniform, but don't overwork. Form 
into small meatballs (like really big marbles)--about 50 of them--arrange 
on a baking sheet, and cook at 350 degrees for about 30 minutes. They 
should still be tender, not too brown. Drain off the fat and let them 
drain on paper towels. 

When ready to serve, bring the stock to a boil in a large pot. Add the 
torn escarole, cover, and boil for 5 minutes. Add the meatballs, reduce 
heat, and bring to a simmer. Let simmer for a few minutes, then stir in 
the remaining 1/4 cup grated cheese. Serve immediately--sprinkling with 
more cheese, if you like. 
Italian Wedding Soup

Soup Ingredients: 

1 10-ounce) package frozen spinach 
1 medium onion, chopped 
4 stalks celery, chopped 
3 medium carrots, chopped 
1 clove garlic, minced 
1/2 cup olive oil 
1/2 tablespoon celery salt 
6 cups chicken stock 
Meatball Ingredients: 

1 pound lean ground beef 
1 medium onion, minced 
1 tablespoon salt 
1 tablespoon pepper 
1 tablespoon fresh parsley, chopped 
2 cloves garlic, minced 
2 large eggs, beaten 
1 cup milk 
1/2 cup bread crumbs 
1 tablespoon oil 
Rinse frozen spinach well, let drain until very dry, then chop. 
In a large skillet over moderate heat, saute the chopped onion, 
celery, carrots, and minced clove of garlic in olive oil. Season 
with celery salt. Place vegetables and chicken stock in a soup kettle 
and simmer for at least 1 hour. 
Prepare meatballs by combining the lean ground beef, minced onion, 
salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread 
crumbs. Shape into 1-inch meatballs and brown in a skillet containing 
one tablespoon of olive oil until they are cooked through. Drain meatballs 
on paper towels as they brown. Add meatballs to the soup and boil gently 
for 20 minutes longer. Serve warm. 
Serves 8 to 10.
Italian Wedding Soup 

Minestra Maritata or Italian Wedding Soup, really has nothing to do with 
a wedding. The name is mistranslation. To say two things go well together 
in Italian, you can say si sposono bene (they're well married) or, in the 
southern parts of Italy, that they're maritati, i.e. married.

1 small clove garlic
Coarse salt and freshly ground black pepper
1/2 lb ground lamb
1 TBSP coarsely chopped parsley
12 cups Chicken stock, skimmed of all fat
1 whole skinless chicken breast
2 skinless chicken thighs
1/2 cup pastina pasta
3 cups mixed bitter greens (arugula & watercress) or spinach 
  Parmesan-Reggiano shavings, for garnish

1. Mash the garlic into a paste with about 1 teaspoon salt. In a medium 
bowl, combine lamb, garlic paste, and parsley. Season with salt and pepper. 
Form into 1-inch meatballs, each weighing about 1/3 ounce.
2. In a medium stockpot, bring stock to a boil. Add chicken, and simmer 
until cooked through, 15 to 20 minutes. Remove chicken from stock, and 
when cool enough to handle, tear meat into bite-size pieces; discard bones. 
Measure 1 1/2 cups mixed white and dark meat, and set aside. Reserve 
remaining chicken for another use. 
3. Toast pastina in a medium skillet over medium heat until golden, shaking 
pan occasionally, about 5 minutes. Add pastina to stock, and return to a 
simmer. Reduce heat, and cook until tender, about 10 minutes. Add meatballs 
and chicken pieces, and simmer until meatballs are cooked through, about 5 
4. Divide the greens among soup plates. Ladle soup over greens. Sprinkle 
with salt and pepper; top with Parmigiano-Reggiano shavings.

Serve immediately 

Loaded Potato Soup like O'Charley's

  ----- Original Message ----- 
  From: S&R 
  To: phaedrus
  Sent: Friday, July 19, 2002 1:41 PM
  Subject: O'Charley's recipe for Loaded Potato Soup

  Hello.....Could you help me find O'Charley's recipe for Loaded 
  Potato Soup...Thanks

Hi S&R,

No problem. See below.


  O'Charley's Loaded Potato Soup

  3 lb. red potatoes
  1/4 C. margarine, melted
  1/4 C. flour
  8 C. half-and-half
  1 (16 oz.) block Velveeta cheese, melted
  White pepper, to taste
  Garlic powder, to taste
  1 tsp. hot pepper sauce
  1/2 lb. bacon, fried crisply
  1 C. Cheddar cheese, shredded
  1/2 C. fresh chives, chopped
  1/2 C. fresh parsley, chopped

  Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch 
  oven, cover with water and bring to a boil. Let boil for 10 minutes or 
  until 3/4 cooked.

  In a separate large Dutch oven, combine melted margarine and flour, 
  mixing until smooth. Place over low heat and gradually add half-and-half, 
  stirring constantly. Continue to stir until smooth and liquid begins 
  to thicken.

  Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. 
  Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over 
  low heat for 30 minutes, stirring occasionally.

  Place soup into individual serving bowls and top with crumbled bacon, 
  shredded cheese, chives and parsley. Makes 8 servings.

  Per serving: 915 calories, 65 gr fat (64 percent calories from fat), 
  174 mg cholesterol, 33 gr protein, 52 gr carbohydrate, 1,352 mg sodium

Storing Garlic

----- Original Message -----
From: Kathy
To: phaedrus
Sent: Saturday, July 20, 2002 5:38 AM
Subject: Garlic

> Phaedrus - I'm going to have a bumper crop of garlic.  How can I
> preserve it to use in recipes calling for garlic cloves?  The cloves
> don't last until I use them up.
> Thanks for your help.
> Kathy

Hi Kathy,

Below are the various tips that I found on storing garlic. There's really no good way to preserve whole garlic for long periods of time. In oil or wine, peeled cloves will keep for up to 4 months, but unbroken bulbs will keep just as long in a cool, dark, dry place. Besides, storing garlic in oil can be dangerous, and storing it in wine changes the taste. I'd suggest you keep enough on hand in a cool, dark, dry place to last four months and either dry the rest or puree it and freeze it.



Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual 
cloves will keep from 5 to 10 days. Store in a cool, dark, and dry 
location (dampness is the bane of garllic, so store away from stove 
and sink). If the cloves sprout, the garlic is still usable and the 
sprouts can be used for salads.

Garlic has a great shelf life if treated properly. Keep it in a dry 
area with lots of air circulation. Kept in a refrigerator, it will 
go soft and mold on you. Never keep it in a plastic bag or "Tupperware 
Style" container, as the results will be the same. If you use a LOT of 
garlic and buy it by the strand, hang it away from intense heat.

Commercially, garlic is stored near 32 degrees F. However, most home
refrigerators are too warm for ideal long-term storage of garlic. 
Instead, store in a cool, dry, well-ventilated place in well-ventilated 
containers such as mesh bags. Storage life is 3 to 5 months under cool 
(60 degree F) dry, dark conditions.

In Oil

Garlic covered in oil should always be stored in a covered container 
in the coldest part of the refrigerator and kept in small amounts - make 
only as much as you will use in two weeks. These precautions are necessary 
to eliminate the risk of botulism toxin, produced in the absence of oxygen, 
at temperatures above 50° F. Storing fresh garlic in oil is a widely 
practiced custom and is perfectly safe as long as you observe these 

Storing Garlic In Oil
Extreme care must be taken when preparing flavored oils with garlic or 
when storing garlic in oil. Peeled garlic cloves may be submerged in oil 
and stored in the freezer for several months. Do not store garlic in oil 
at room temperature. Garlic-in-oil mixtures stored at room temperature 
provide perfect conditions for producing botulism toxin (low acidity, 
no free oxygen in the oil, and warm temperatures). The same hazard exists 
for roasted garlic stored in oil. At least three outbreaks of botulism 
associated with garlic-in-oil mixtures have been reported in North America.

By law, commercially prepared garlic in oil has been prepared using 
strict guidelines and must contain citric or phosphoric acid to increase 
the acidity. Unfortunately, there is no easy or reliable method to 
acidify garlic in the home. Acidifying garlic in vinegar is a lengthy 
and highly variable process; a whole clove of garlic covered with vinegar 
can take from 3 days to more than 1 week to sufficiently acidify. As an 
alternative, properly dried garlic cloves may be safely added to flavor 

Storing Garlic In Wine Or Vinegar
Peeled cloves may be submerged in wine or vinegar and stored in the
refrigerator. A dry white or red wine is suggested; white or wine 
vinegarsalso work well. The garlic/liquid should be kept for about 
4 months in the refrigerator. Discard both the cloves and the liquid 
if there are signs of mold or yeast growth on the surface of the wine 
or vinegar. The garlic-flavored liquid and the garlic cloves may be 
used to flavor dishes. Do not store the garlic/liquid mixture at room 
temperature because it will rapidly develop mold growth.

Freezing Garlic
Garlic can be frozen in a number of ways.
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in 
plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food 
processor using 2 parts oil to 1 part garlic. The puree will stay soft 
enough in the freezer to scrape out parts to use in sautéing. Freeze 
this mixture immediately - do not store it at room temperature. The 
combination of the low-acid garlic, the exclusion of air (by mixing 
with oil), and room-temperature storage can support the growth of 
Clostridium botulinum.

Drying Garlic
Dry only fresh, firm garlic cloves with no bruises. To prepare, s
eparate and peel the cloves. Cut in half lengthwise. No additional 
predrying treatment is necessary. Dry at 140 degrees for 2 hours, 
then reduce heat to 130 degrees until completely dry or crisp. If 
desired, garlic salt may be made from dried garlic. Powder dried 
garlic by processing in a blender or food processor until fine. 
Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. 
If blended longer, the salt will become too fine and cake
together in clumps.

Sweet Potato Cookies

  ----- Original Message ----- 
  From: R
  To: phaed 
  Sent: Sunday, July 21, 2002 8:59 PM
  Subject: Recipe request

  I'm in search of a butter cookie recipe that has  what I believe is 
  dehydrated bits of sweet potato.....Hope you can help!  I've been 
  searching for this recipe for years.

  Thanks in advance. 


I could not locate a butter cookie recipe with sweet potato, nor could I locate any cookie recipe with dehydrated or dried sweet potatoes. There are many sweet potato cookie recipes, but most call for mashed sweet potatoes mixed into the dough. I did find the one below that called for grated sweet potatoes, but that's as close as I'm going to get with this one.


  Sweet Potato Cookies
  (makes 24 cookies)


  2 1/2 cups flour 
  1 1/2 teaspoon baking powder 
  1/2 teaspoon baking soda 
  1/4 teaspoon salt 
  1/2 cup butter or margarine (1 stick) 
  1/4 cup sugar 
  1 tablespoon grated lemon peel 
  1 teaspoon nutmeg 
  1/4 cup honey 
  1 egg 
  1 cup grated, raw sweet potatoes 

  Sift flour, baking powder, baking soda, & salt into medium bowl. 
  Set aside. 
  Cream butter or margarine with the sugar in a large mixing bowl. 
  Mix in lemon peel, nutmeg, honey, & egg. Then stir in the grated 
  sweet potatoes. 
  Blend the flour mixture into the sweet potato mixture. 
  Place rounded teaspoons of the cookie dough onto an ungreased 
  cookie sheet (1/2 inch apart). 
  Bake in a preheated 350° oven for 7 minutes. Remove cookies from 
  sheet and put on a cooling rack. 

South American Recipes

----- Original Message -----
From: Sheila
To: phaedrus
Sent: Tuesday, July 23, 2002 11:30 AM
Subject: south american food

> There is a resturant in Houston Texas called Americas
> It has the best south american food, Do you know of any good recipes?
> Sheila 

Hi Sheila,

Well, South America is a pretty big continent. There are lots of countries and therefore lots of recipes. Instead of me trying to pick a couple that I think you would like, let me give you some links to sites with South American Recipes so that you may choose.

Recipe Forum


The Cuisine of South America

Spicy South American Recipes



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