Recipes published in ‘Cream Soups’

Light Strawberry Freeze

Recipe

28 May

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

Filed under: Cream Cheese, Cream Soups, Cream Ss, Vegetable Dishes, Vegetables

Corn And Walnut Dip

Recipe

9 Mar

Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables Mexican
Servings: 8

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

—————————————————————————–

Filed under: Cream Cheese, Cream Soups, Cream Ss, Soups

Salad of Arugula and Persimmons

Recipe

10 May

Salad of Arugula and Persimmons

Recipe By : Los Angeles Times 12-12-96
Serving Size : 8 Preparation Time :0:00
Categories : La_Times Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 bunches arugula — torn
1 sm. head radicchio
1 bunch watercress
2 medium Fuyu persimmons
1 small sweet onion such as
Maui or Texas Trophies
1/2 red bell pepper
1 small yellow bell pepper
1/2 pound Roquefort cheese
1/2 cup walnut pieces
1/3 c. raisins — optional
(1/3 to 1/2)
3 tbsp. green olive oil — (3 to 4)
2 tbsp. balsamic vinegar — (2 to 3)
Salt, pepper

Wash arugula, radicchio and watercress. Spin dry in salad
spinner and tear into manageable pieces.
Peel and quarter persimmons, cut out cores and slice flesh
thinly crosswise. Quarter onion and red bell pepper and
slice very thinly. Slice yellow bell pepper into thin
rings. Break Roquefort cheese into little chunks.
Combine arugula, radicchio, watercress, persimmons, onion,
red and yellow peppers, cheese, walnuts and raisins in
large bowl. Drizzle with olive oil and toss gently until
every leaf glistens. Add balsamic vinegar and salt and
pepper to taste, toss again and serve. Formatted by Lynn
Thomas. Recipe from:“The New Vegetarian Epicure” by Anna
Thomas. Source: Los Angeles Times 12-12-96. Makes 8
generous servings or 10 to 12 small ones.Each of 8 servings
contains about:222 calories; 558 mg sodium; 26 mg
cholesterol; 19 grams fat; 7 grams carbohydrates; 8 grams
protein; 0.57 gram fiber.

– – – – – – – – – – – – – – – – – –

Filed under: Cream Soups

Assorted Vegetables (Namool)

Recipe

13 May

ASSORTED VEGETABLES (NAMOOL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Korean
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Spinach
9 oz Daikon radish, peeled
— thinly julienned
2 oz Carrot, peeled
— thinly julienned
1/4 ts Salt
10 1/2 oz Soybean sprouts
7 oz Fiddlehead, cooked
1 tb Sesame oil
1 t Ground sesame seeds
Salt
—–SPINACH SEASONINGS—–
1 tb Minced green onion
1 tb Sesame oil
1/2 ts Salt
1/2 ts Ground sesame seeds

– – – – – – – – – – – – – – – – – –

Filed under: Cream Cheese, Cream Soups, Cream Ss, Vegetable Dishes, Vegetables

You are currently browsing the archives for the Cream Soups category.

House Of Munch

Recipes published in ‘Cream Soups’

Light Strawberry Freeze

Corn And Walnut Dip

Salad of Arugula and Persimmons

Assorted Vegetables (Namool)

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends