Recipes published in ‘Cabbage’

Garlic and Cilantro Sauce

Recipe

30 Nov

Title: Garlic and Cilantro Sauce
Categories: Sauces, Low-fat
Yield: 4 servings

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped
2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 t Salt

From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

MMMMM

Filed under: Cabbage, Jewish, Soups

Grannys Broth (Cawl Mamgu)

Recipe

6 Nov

Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

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Filed under: Cabbage, Carrots, Ground Beef, Main Dishes, Onions

Peaches with a Sunshine Smile

Recipe

21 Nov

Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Filed under: Bacon, Beans Legumes, Bobbie Not Sent, Cabbage, Fast, Healthwise, Pasta, Pillsbury, Soups, Stocks & Chowder

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Recipes published in ‘Cabbage’

Garlic and Cilantro Sauce

Grannys Broth (Cawl Mamgu)

Peaches with a Sunshine Smile

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