Chicken Mushroom Soup from Carol Jensen

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Into a large kettle put:
... 1 whole chicken, cut into parts
... 6 1/2 cups cold water
... 1 1/2 tsp salt
... 1 tsp grated ginger
... 1 1/2 onion, chipped
... 2 starks celery and leaves, chopped

Bring to a boil, reduce heat and simmer for 60 minutes

Remove the chicken, strain the broth
Remove the chicken neat from the bones.

Saute over high heat:
... 1 part butter
... 2 parts oil
... 1 1/2 cups quartered mushrooms

Add the chicken, mushrooms and fresh lemon juice (to taste) to the hot broth.

Crème de Carottes from Carol Jensen

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Heat in a large heavy pot:
... 1/2 cup oil

Add:
... 1 small onion
... 2 potatoes, diced
... 1 celery stalk, sliced
... 1 pound carrots, peeled and sliced
Cover and simmer slowly for 15 minutes

Add
... 2 quarts chicken stock
... 2 parsley sprigs
... 1 tsp salt
... 1/2 tsp pepper
... a pinch of saffron
Cover and simmer for 30 minutes.

Puree in a blender, then add:
... 1 Tbl potato flour
... 1 Tbl worcestershire sauce

Mushroom and Potato Soup from Carol Jensen

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Cook over moderate heat 15 minutes:
... 3/4 cups carrots, diced
... 1/4 cup celery, diced
... 2 cups mushrooms, sliced
... 4 cups water or stock
... 1 1/2 tsp salt
... 1/4 tsp pepper

Add:
... 2 cups cubed potatoes
Cook an additional 15 minutes

Roux:
... 3 Tbl butter
... 1/4 cup flour
... 2 cups hot milk
Cook butter and flour until lightly brown, slowly add milk, cook until thick.

Add:
... 1 clove minced garlic
Cook an additional 20 minutes

note from transcriber: When is the roux added to the vegetables?

Shitake Mushroom and Spinach Risotto from Carol Jensen

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7 cups organic chicken broth
4 Tbls good olive oil
1 tsp chipped garlic
1/4 pound shitake mushrooms
salt
1/3 cup chopped shallots
2 cups arborio rice
1/2 cup dry white wine
1/4 pound fresh spinach, washed and torn into small pieces
1 Tbl unsalted soft butter
1 oz slivered Parmesan cheese
sprigs of thyme for garnish

Heat 2 Tbls of oil in kettle and brown garlic.
Add the mushrooms and shallots and saute until brown.
Set aside.

Heat the rest of the oil in a kettle and add the rice, stirring until well coated. Add the wine. Stir. Add alternately the broth and rice, stirring after each addition as the rice soaks up the broth, this shouldd take between 20-30 minutes.
Stir in the spinach until it wilts. Fold in the mushrooms and butter.
Serve with slivered Parmesan cheese.

Carol's Favorite Individual Banana Nut Bread Muffins

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1/4 cup butter
1/2 cup sugar
1/2 cup local organic honey
3 eggs
1 1/2 cups mashed, very ripe bananas (3 heavy ones)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped

Cream the butter. Add the sugar and honey and beat until creamy and light. Add eggs one at a time, then mix in the bananas. Sift together the dry ingredients and blend into the mixture. Fold in the nuts. Butter a muffin pan and spoon in the batter. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out moist but clean.

Carol's Favorite Fudgy Brownies

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8 oz. Scharffen Berger 79% bittersweet chocolate, chopped
8 Tbls unsalted butter
1/4 tsp salt
1/4 tsp vanilla extract
2 large eggs
1/3 cup flour
1 cup walnuts, chopped

Preheat the over to 325 degrees.
Butter an 8 inch square pan.
Melt the chocolate and butter in a double boiler.
Stir in the salt, vanilla, and sugar.
Stir in the eggs, one at a time, slowly.
Add the flour and mix vigorously until it becomes shiny and pulls away from the bowl.
Stir in the nuts.
Turn into the pan and smooth the top.
Bake for 30-40 minutes, until an inserted toothpick comes out moist but clean.
Cool on a rack.
Serve with blackberry sorbet and whipped cream! (optional)

Russian Teacakes from Carol Jensen

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Jane used to make these for Christmas.

Mix together
... 1 cup unsalted soft butter
... 1/2 cup sifted powdered sugar
... 1 tsp vanilla or almond extract

Add:
... 2 1/2 cups sifted flour
... 1/4 tsp salt

Then add:
... 3/4 cup finely chopped walnuts or pecans

Chill the dough.

Preheat oven to 400 degrees
Roll into 1 inch balls and place on ungreased cookie sheet.
Bake for 10-12 minutes.

While still warm, roll in powdered sugar.
Cool and toll in powdered sugar again.

Pesto from Carol Jensen

3 packed cups fresh basil leaves
1/2 tsp salt
3/4 cup parmesan cheese
1/2 cup pulverized almonds (this is the secret ingredient)
`/2 plus of good olive oil
1/4 cup melted butter (another secret ingredient!)

Puree everything together in a blender or food processor.
Enjoy!