Recipes published in ‘Baldassari’

Mushroom and Barley Soup

Recipe

3 Oct

Title: Mushroom and Barley Soup
Categories: Low-cal Soups
Servings: 4

5 1/2 c Beef Broth 2/3 c Quick-cooking Barley
1/2 c Chopped Onion 2 x Cloves Garlic, minced
1 t Dried basil, crushed 1/2 t Worcestershire sauce
1/8 t Pepper 2 c Sliced fresh Mushrooms
1/2 c Shredded carrot 2 T Cornstarch
2 T Water 1 T Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.
**********************************************************
Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

—————————————————————————–

Filed under: Baldassari, Posted, Soups

Lentil Loaf

Recipe

29 Jun

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Filed under: Baldassari, Posted, Salads

Fig Sugar Plums

Recipe

1 May

Title: Fig Sugar Plums
Categories: Fruits, Candies, Holiday
Yield: 1 recipe

——————————FIG SUGAR PLUMS——————————

With your hands, pull California dried figs gently into their original
shape, smoothing out wrinkles and perking up stems. With a sharp, small
knife, slit the smoothest side of the figs. Stuff them plump and full
with any of the following goodies:

* half of mint or wintergreen cream patties
* half of chocolate covered mint patties
* salted nuts
* toasted walnut meats
* marshmallow, slit, with piece of chocolate tucked into it
* wedge of candied ginger
* ground nuts mixed with honey
* fondant
* ground or chopped salted peanuts mixed with peanut butter
* blanched almonds, dried slowly in oven
* candied cherry
* chunk of candied pineapple

Arrange these good-to-eat and good-to-look-at figs on pretty tray. Place
candle into a stem-clipped fig, which will serve happily as candle stick.
Conversation piece — and piŠce de resistance!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Filed under: Baldassari, Chicken, Mastercook, Posted

You are currently browsing the archives for the Baldassari category.

House Of Munch

Recipes published in ‘Baldassari’

Mushroom and Barley Soup

Lentil Loaf

Fig Sugar Plums

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends