Cucumber Pea Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Short chunky cucumbers
1 cup Cucumber pulp
Salt, pepper — and paprika
1 cup Cooked peas
1 cup Minced cooked chicken
2 Tomatoes

Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers in
halves crosswise. Scoop out the center.s, making thin-shelled cups. Chill
thoroughly. Combine cucumber pulp, peas, and chicken.

Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill
cucumber cups with the mixture.

Stand each cup on a slice of tomato which rests on a bed of lettuce. Serve
with mayonnaise. Garnish with paprika. 6 servings.

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Title: Creamy Potato Soup
Categories: poultry
Yield: 4 servings

4.00 tb unsalted butter
2.00 onions, chopped
1.00 leek, white part only,
1 thinly sliced
3.00 ribs celery, diced
4.00 waxy boiling potatoes,
1 peeled and diced
1.00 ts sweet paprika
6.00 c chicken broth
0.50 ts dried thyme
1.00 sm bay leaf
5.00 sprigs parsley tied
1 together with
1 kitchen string
1.00 ts worchestershire sauce
0.75 c heavy cream
1 salt
1 freshly ground black pepper
1.00 tb minced fresh parsley leaves
1 (optional)

Place the butter and onion in a large soup kettle, set over low heat

and cook until onions have softened, about 5 t 8 minutes. Increase

the heat to medium, add the leek and stir-cook 1 minute. Add the

potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme,

herb bundle, and Worchestershire sauce. Bring the soup base to a

boil, then cover and simmer 50 minutes, or until the potatoes are

tender. Scoop out about 1 cup of the vegetables and mash them; then

return them to the pot. Discard the herb bundle. (The soup may be

prepared in advance up to this point.) Stir in the heavy cream,

season with salt and pepper to taste, and let the soup cook without

simmering until hot throughout. Sprinkle with fresh parsley and serve

immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:

Fred Peters Originally from: Washington Post, January 11, 1989

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Tofu Potpie

Recipe By : Judy Krizmanic (A teens guide to going vegetarian) adapted
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
3/4 cup flour — or barley flour
1/2 cup flour, whole-grain wheat — or ww pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
FILLING
2 1/2 cups vegetable broth
3 cups potato — diced
1 cup carrots — diced
1/2 cup onion — chopped
1 cup green peas, frozen — or other frozen veg
1/2 cup mushrooms — chopped (optional)
1/4 cup flour
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup skim milk
16 ounces tofu, firm — cubed
salt

FILLING
In a large saucepan, bring vegetable broth to a boil over medium-high heat.
Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if
using for or with peas). Cover and cook 3 minutes. Add peas (and/or other
vegs) and mushrooms (if using).
Cover and cook 2 minutes or until vegs are tender.
In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk
(or soy milk or water) and beat together well. Gradually add to the vegetable
mixture, stirring well. Over medium-high heat, stir constantly for about 3
minutes, or until mixture is thickened and bubbly. Remove from heat and stir
in tofu cubes. Add salt to taste.

To assemble.
Heat oven to 350 degreesF. Spoon tofu-vegetable mixture into 2 quart square
casserole. Make dumplings out of crust mixture.
Bake 40 minutes or until crust is done. Let stand 10 minutes before serving.

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SWEET SOUR CUCUMBER RELISH (TAENG KWA BRIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 lg Cucumbers, peeled, halved
-lengthwise and sliced
-thinly
1 sm Red onion, peeled, halved
-and sliced thinly
1/2 ts Dried red chili flakes (or
-more)
4 tb Granulated sugar
1/2 c Water
5 tb White vinegar
1/2 ts Salt

Here’s an excellent side dish to go with Satay,
grilled fowl or meats, fish–just about anything you
can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.

From “The Original Thai Cookbook” by Jennifer Brennan
GD/Perigee, published by Putnam. 1981.

This a is quick ‘n’ easy dish that’s refreshing–good
for a barbecue on a hot summer day. Some of the
sucessful variations that I’ve tried have been: Rice
vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

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ERBSENPUREE (YELLOW SPLIT-PEA PUREE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Yellow Split-peas — Dry
6 c Stock, Broth — Or Water
1 ea Onion — Large, Whole
1 ea Carrot — Large
1 ea Turnip or Parsnip — Large
1/8 ts Marjoram — Dried
1/8 ts Thyme — Dried
1 t Salt
1 ea Onion — Small, Minced
2 tb Butter — Melted
2 tb Unbleached Flour

Presoak peas, if necessary, according to package
directions. Drain well, if presoaked. In a large
pot, add water or stock, whole onion, carrot, turnip
or parsnip, marjoram, thyme, and salt. Cook until
peas and vegetables are tender, about 1 1/2 to 2
hours. Drain well. Mash peas and vegetables in
blender or press through a sieve. In a small frying
pan, saute the minced onion in butter until lightly
browned; blend in flour and cook about 2 minutes. Add
to blended peas and vegetables. Beat until fluffy and
serve hot.

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BRAN CEREAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole bran cereal
1 c Milk
1 Egg
1/4 c Oil
1/4 c Honey
1 1/4 c Whole wheat flour — unsifted
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt

Preheat oven to 400 F (hot).

Grease muffin tins.

Stir bran cereal and milk together in a bowl. Let
stand a minute or two. Add egg, oil, and honey. Beat
well. Stir remaining ingredients together until well
mixed. Add to liquid mixture and stir only until
mixed. Put into muffin tins.

Bake about 20 to 25 minutes or until lightly browned.

Calories per muffin: About 135

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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KIWI FRUIT MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1 t Baking soda
1 c Sugar
3 Firm kiwifruit
-peeled and finely chopped
2 Eggs
3/4 c Oil
3/4 c Milk

Sift flour, baking powder and baking soda into a bowl.
Add sugar and mix; stir in kiwi.
Combine eggs, oil and milk; gently stir into dry
ingredients until just moistened. Do not overmix.
Spoon into lightly greased muffin pans or use
foil/paper liners, until 2/3 full. Bake in 350 F
(180C) oven 15 minutes or until golden. Let cool on
wire racks. Makes about 18 medium muffins.

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Creamy Clam Chowder

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Potatoes — Cut Into 1″ Cubes
— (about 4 medium)
1/4 Cup chopped shallots — (about 2 large)
1 Can chicken broth — (14-1/2-ounce)
1 Clove garlic — finely chopped
3 Cups low-fat milk
1/4 Teaspoon pepper
2 Cans minced clams — undrained
— (6-1/2-ounce)
3 Slices turkey bacon — cooked and crumbled
2 Tablespoons chopped fresh chives
Cracked fresh pepper

Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce
heat to low. Cover and simmer about 12 minutes or until potatoes are very
tender. Cool slightly. Place half of the potato mixture in blender. Cover
and blend about 15 seconds or until smooth. Stir back into potato mixture in
Dutch oven. Stir in milk, 1/4 teaspoon pepper, the clams and bacon. Heat
over medium heat, stirring frequently, until hot. Sprinkle with chives.
Serve with cracked fresh pepper. 6 servings

Posted To Fabfood August 1998~Busted With 2.0

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PARSNIP CHOWDER WITH SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
1 lb Butternut squash or sweet
-potatoes
4 Strips bacon
1 md Onion, finely chopped
2 Stalks celery, finely
-chopped
3 tb Flour
5 c Chicken stock
Bouquet garni of bay leaf,
-thyme and parsley
1 Cinnamon stick
1 c Heavy cream
Salt
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
3 tb Chopped fresh chives

“Chowder originated as fish stew. But in areas where
seafood was unavailable, resourceful Americans used
vegetables. This recipe comes from….Rich Spencer, a
chef in the Mount Washington Valley.”

Peel the parsnips and squash (or sweet potatoes) and
cut each into 1/4 inch dice. Cut the bacon into
1/4-inch strips and render it in a large saucepan.
When the bacon pieces are lightly browned, transfer
with a slotted spoon to paper towels to dry. Discard
all but 3 tablespoons af the rendered fat.

Add the onion and celery to the pan and cook over
medium heat for 3 to 4 minutes, until soft but not
browned. Stir in the flour and cook for 1 minute to
make a roux. Whisk in the chicken stock and bring to a
boil: the mixture will thicken slightly.

Add the bouquet garni, cinnamon stick, parsnips and
squash. Simmer the chowder for 6 to 8 minutes, or
until the vegetables are tender but not soft. Stir in
the cream, salt, pepper, cayenne and nutmeg. Just
before serving, remove the bouquet garni and cinnamon
stick. Ladle the chowder into bowls and sprinkle each
with chopped chives and nutmeg.

Serves 6 to 8.

[Steven Raichlin; The Baltimore Sun, Sept 22, 1991]

Posted by Fred Peters.

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Title: HOT AND SOUR SOUP 1
Categories: Soups, Chinese, Chicken
Yield: 8 servings

4 ea Chicken breasts, skind,boned
1 tb Salad oil
3/4 ts Ground white pepper
1/4 lb Snow peas
8 oz Can bamboo shoots, drained
1 lb Firm tofu, cut bite size
2 ea Eggs
4 tb Soy sauce
6 c Water
3 tb White wine vinegar
1 ea Red pepper, thin strips
2 ea Chicken bouillon cubes
1/3 c Cornstarch
1 ea Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender –
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

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