Title: Smoked Sausage And Bean Soup
Categories: Soups, Main dish, Vegetables
Yield: 6 servings
source Marina

8 oz Cooked smoked sausage
1 md Onion finely chopped
1 t Garlic, minced
2 c Chicken or beef broth
1 c Veg. juice
2 md Potatoes, diced
1 cn Great Northern beans 15 oz.
1 cn Spicy red chilli beans 15 oz
1 c Frozen mixed veggies
2 c Cabbage finely shredded

In 4 quart dutch oven, saute onion and garlic, stir constantly since your
using no oil. Add sliced smoked sausage. lightly brown. Add chicken or
beef broth, and all other ingredients, except cabbage. Bring to boil,
reduce heat and simmer 1/2 hour. Add finely shredded cabbage, and cook
additional 20 minutes. Serve with warm bread

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Title: WINTER MELON SOUP, SIMPLIFIED (DOONG GWAH TON
Categories: Chinese, Soups
Yield: 5 servings

10 oz Chicken thighs
1/2 lb Winter melon or watermelon
7 c Water
6 Fresh water chestnuts, peel
And slice
1/2 c Sliced mushrooms, canned
1/2 ts Chicken base (or 1/2 chicken
Bouillon cube)

————————-MARINADE————————-
1 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch

1. Remove the meat from the chicken thighs; save the
bones for soup. Dice the chicken into small cubes
(approximately 1/2“).

2. Sprinkle chicken with each of the ingredients
listen under ”marinade," mix well and marinate for 1/2
hour.

3. Remove skin and dice melon (1/2″ cubes).

4. Measure the water into a large pot, add the chicken
bones and boil for 25 minutes.

5. Remove bones from pot, add the chicken and the
diced winter melon, cover and cook over medium heat
for 10 minutes.

6. Now, add diced water chestnuts, sliced mushrooms
and the chicken base or bouillon cube.

7. Bring to a boil, and serve.

SOURCE: Chopsticks, Clever and Wok.

—–

1 head of garlic, papery outside husks removed
2 15-oz. cans chickpeas, drained
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinegar
3 medium tomatoes, cut into 1/2″ dice
1 tsp. ground cumin
1 tsp salt
1/2 tsp. pepper

Preheat oven to 425. Slice 1/4″ off top of head of garlic. Wrap garlic
in foil. In small baking dish, roast garlic until it turns buttery soft,
30 to 40 mins. Let stand 10 mins. to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar.
Set aside. When garlic is cool enough to handle, squeeze out each clove into
bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season
with cumin, salt, and pepper. Serve at room temperature.

Source: 365 Ways to Cook Vegetarian, Harper Collins, 1994

Title: SEA SLAW (FGDN81A)
Categories: Side dish, Condiments, Salads, Shellfish
Yield: 6 servings

1 1/2 lb Shrimp; fresh or frozen,
Peeled and deveined
4 c Cabbage; shredded
(about 1/2 medium head)
1/4 c Green onions; tops included,
Sliced
3/4 c Mayonnaise
1/4 c Fresh lemon juice
1 ts Sugar (optional)
1 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts Worcestershire sauce
1/4 ts Tabasco sauce

Boil shrimp. Reserve a few whole shrimp for garnish and chop the
remainder. In a bowl, toss cabbage, cooled shrimp and onions; set
aside. In a small bowl combine mayonnaise, lemon juice, sugar,
seasoned salt, mustard, worcestershire and tabasco sauce. Pour over
shrimp mixture and toss to coat. Add salt to taste. Garnish with
reserved shrimp and chill at least 6 hours (or overnight).

MMMMM

Title: CHINESE: BEEF SHREDS WITH GREEN PEPPER
Categories: Main dish, Chinese, Vegetables, Pork, Ethnic
Yield: 6 servings

1 lb Flank steak
2 md Bell peppers
1 Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts (approx) thin cornstarch
-paste

Preparation: Remove membrane from flank steak. If it
is a thick slab of meat, slice with grain into thin
sheet about 1/4″ thick. Slice across grain into
matchsticks about 2 1/2″ long. Halve and core bell
pepper; scald pepper halves until color turns bright
green; plunge in cold water to stop cooking process.
Slice pepper thinly to match cooked meat. Peel and
quarter garlic clove; add to peanut oil. Mix sauce
ingredients.

Stir-frying: Heat wok as hot as possible. Add garlic
and 1/2 the oil; stir; remove garlic when it browns.
Add salt to oil; stir. Add half of flank steak; toss
and stir briskly to coat with oil and prevent
scorching of meat. When meat begins to shrivel, remove
to platter. Rinse wok; reheat; add rest of oil.
Stir-fry remaining meat. Add peppers, sauce, other
beef; toss briskly for about 1 minute until sauce
evaporates. Serve.

Garnishing note: Time and inclination permitting,
deep-fry about 12 shrimp chips. Arrange on serving
platter around beef and peppers.

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MOCK GOOSE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes, Diced
1 lb Cooking Apples, Diced
1 lb Onions, Diced
9 oz Cheese, Diced
2 tb Chopped Fresh Sage
Salt and Pepper
4 oz Sage and Onion Stuffing Mix
2 oz Cheese, Grated

In Spite of it’s name, Mock Goose is a Vegetarian
dish, with the added wartime virtue that most of the
ingredients could be grown.

Method: Pre-heat oven to gas mark 5, 375F, 190C. Toss
the potatoes, apples, onions, cheese and sage
together, seasoning with salt and pepper until they
are well mixed. Turn the mixture into a large buttered
ovenproof dish and cover with a lid of buttered foil
or greaseproof paper. Bake for about 30 minutes until
the fruit and vegetables are really tender. Meanwhile
mix together the topping ingredients (Stuffing Mix and
Grated Cheese). At the end of the cooking time uncover
the dish, sprinkle the topping liberally over the dish
and return to the oven, raising the temperature to gas
mark 9, 475F, 240C for 10 more minutes or until just
nicely browned. Serve with a mixed green salad and
plenty of crusty, wholemeal bread.

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Title: DANDELION FLOWER FRITTERS
Categories: Breads, Vegetarian
Yield: 10 servings

1 c Whole-Wheat Flour
2 tb Olive Oil
2 ts Baking Powder
1 c Dandelion Flowers, clean and
Unsprayed
1 pn Salt
1 Egg
Nonstick Vegetable-Oil Spray
1/2 c Low-Fat Milk -or- Water

This variation on pancakes uses the yellow puffs of
the dandelion, a good source of Vitamin A.
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or
water and olive oil. Combine with dry mixture. Stir
in yellow flowers carefully, taking care not to crush
them. Lightly spray a griddle or frying pan with
vegetable oil. Heat until thoroughly warmed. Pour
batter onto griddle by spoonfuls and cook like
pancakes. Makes 10 fritters.

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SRI LANKA PITTU COCONUT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----PITTU----- 250 g Flour, Rice 250 g Coconut 1/2 ts Salt 75 ml -water, hot 180 ml Coconut milk, thick ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Roast and sieve the flour well. Grate the coconut. Place the flour in a bowl and add the salt. Slowly pour in the hot water, mixing with your fingers as you do so until it resembles bread crumbs. Add the grated coconut and mix well in. Place the mixture in the pittu mould and place over a pan of boiling water until steam emerges from the top of the pittu mould. Cover with half a coconut shell and steam for a further 5 minutes or until done. Note: If a pittu mould is not available, mould dough into loaf shape, wrap in muslin and steam for about 15 minutes. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Creamy Onion Garlic Soup

Recipe By : Joel Ehrlich
Serving Size : 4 Preparation Time :0:00
Categories : Cream Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter
2 large onions — thinly sliced
2 large garlic cloves — minced
2 tablespoons flour
1/2 cup dry white wine
3 cups beef stock — or
3 cups broth — canned
1 cup whipping cream
salt
white pepper — freshly ground
***CROUTONS***
3 tablespoons unsalted butter — at room temp
1/2 cup blue cheese — crumbled
1 small onion — halved, thinly
— sliced
2 tablespoons white wine — dry
8 slices french bread baguette — toasted,
— 1/2-inch-thick

For soup: Melt butter in heavy large saucepan over medium heat. Add onions and
garlic. Saute until tender (do not brown), stirring occasionally, about 8 minut
es. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons
tantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream. Coo
k over medium heat until slightly thickened, stirring occasionally, about 20 mi
nutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and ref
rigerate.)

For croutons: Use a fork to blend 2/3 of the butter with cheese in small bowl u
ntil smooth. Set aside. Melt remaining butter in a small heavy skillet over med
ium heat. Add onion. Saute until golden brown, stirring occasionally, about 12
minutes. Add wine. Cook until liquid evaporates, stirring occasionally. Transfe
r onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese mixtu
re and onion separately.)

Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with che
ese mixture and top with onions. Broil until cheese melts and onion heats throu
gh. Ladle soup into bowls. Garnish with toasts.

From the Recipe files of RecipeLu

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GREEK SALAD PITAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Mediterranean Lemon
-Vinaigrette:
12 ts Finely chopped garlic
14 ts Dijon-style mustard
-Salt and pepper, to taste
2 1/2 tb Fresh lemon Juice
1/4 c Extra-virgin olive oil
-Olive puree:
1/4 c Pitted black Greek olives
1 Mall clove of garlic,
-peeled
1 1/2 ts Extra-virgin olive oil
1 1/2 ts Fresh lemon Juice 1
1/2 ts Dried oregano
2 ts Chopped parsley
8 Romaine lettuce leaves,
-washed and torn into
1 -inch pieces
1/2 Seedless cucumber, peeled
-and cut into 1/4-inch
-cubes
4 Plum tomatoes, cut into
1/4 -inch dice
1 Red bell pepper, cut into
1/4 -inch dice
2 Scallions, thinly sliced
1/4 lb Feta cheese, crumbled
1/4 c Chopped flat-leaf parsley
2 tb Chopped fresh mint
8 Pita breads (6-inch size)

This vibrant salad nestled in pita bread makes an
ideal summer luncheon or ~light dinner.

1. To prepare vinaigrette: Whisk together the garlic,
mustard, salt, pepper and lemon juice. Drizzle in oil,
whisking constantly. Reserve.

2. Prepare olive puree: Place ingredients in a food
processor; pulse on and off until nearly smooth. Use a
spatula to scrape down sides of the bowl. Reserve.

3. Toss together the lettuce, cucumber tomatoes, red
pepper, scallions, cheese parsley, mint and
vinaigrette. Set aside.

4. Cut 1 inch off the top of each pita. Open PITAS and
the spread insides of each with 1 teaspoon of the
olive puree. Fill each with 3/4 cup of the salad.
(Olive puree yields Just over 1/3 cup. Per teaspoon:
10 calories, 1 gm fat, no cholesterol.)

From the files of Al Rice, North Pole Alaska. Feb
1994

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