Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

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Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962

Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Title: Four-Hour Bread
Categories: Bread Osg1966
Servings: 1

1 c Potatoes; mashed
1 qt Potato water
1/2 c Flour
1/2 c Sugar
1 ea Yeast cake
2 tb Lard
2 tb Salt

Pour potato water, hot, over flour and sugar. Add potatoes and cool.
Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
salt. Stiffen up and knead at least 20 minuts. Let rise again. Make
into loaves or light cakes. Let rise and bake

Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
—–

Date: Fri, 16 Sep 94 13:50:04 PDT
From: vmh@intellicorp.com

Wild Rice and Sweet Potatoes
—————————-

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice

I cook them together in the rice cooker with equal amounts
of water.

1-2 uncooked sweet potatoes, cut into 1/2 inch pieces.
1-2 T fresh chopped parsley
Salt to taste. (I put quite a bit for this dish.)

Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes
on high.

Note: This can also be made using a pre-cooked sweet potato. Then
the nuke time is reduced to 3 minutes for reheating.

Variation: I think this would be good with a couple of table spoons
of orange juice for extra flavoring added before cooking.

Italian “Sausage” seitan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP®
3/8 c Boiling water
1/4 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Ground fennel
1/2 ts Paprika
1/2 ts Black pepper
1 Egg white
1/4 c Bread crumbs

Mix the TVP® into the hot water. Let stand for a few minutes. Add
everything else and form into two patties. Fry in non-stick pan.
It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate
comments and suggestions.
Source: Original
Posted by “R. S. Koss” to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
By “Griff” on Apr 14, 1997

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Split Pea Soup

Recipe By : Annice
Serving Size : 10 Preparation Time :0:00
Categories : **** Legumes
Low-Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 1/2 quarts water
2 onions
2 carrots
2 stalks celery
2 sprigs parsley
2 sprigs dill
1/2 cup wheat berries
2 1/2 teaspoons salt
1/4 teaspoon pepper

Put split peas in a pot with water to more than cover and boil several minutes.
Let stand several hours or overnight.

Chop carrots and celery in food processor. Combine with peas, herbs, wheat
berries and water ina large pot and simmer three or more
hours till peas start to dissolve. Add salt and pepper and cook a few minutes
longer.

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NOTES : This soup thickens on standing. Add water as necessary when reheating,

Bess’ Honey Apricot Rolls

Recipe By : National Honey Board
Serving Size : 40
Preparation Time: 0:00
Categories : candy

Amount Measure Ingredient — Prep
——– ——————– ——————
1 cup honey
12 ounces dried apricots — finely chopped
1 cup blanched almonds — whole
1/2 cup coconut

Bring honey to boil in medium saucepan. Add chopped apricots and boil 5
minutes or until mixture comes away from sides of pan. Add almonds and cool.
Divide mixture into 4 equal portions. Roll one portion into a log, 1-1/2
inches in diameter. Roll log in coconut. Wrap in waxed paper. Repeat with
remaining apricot mixture. With sharp knife, cut each roll into 10 to 12
pieces.

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NOTES : Makes about 40 slices.

STUFFED GRAPE LEAVES – YALANCHI SARMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
8 oz Preserved grape leaves
– stems removed
1 c Cooked rice
1 md Onion — grated
2 tb Fresh parsley, minced
2 Tomatoes — finely chopped
1 t Dried mint
1/2 ts Allspice
1 Garlic clove — minced
1 Lemon, juiced
-water (as needed)

In a medium saucepan place the water and bring it to a
boil. Remove the pan from the heat and add the grape
leaves. Let the grape leaves sit in the hot water for
10 minutes. Remove them from the water and set them
aside.

In a medium bowl, place the cooked rice, onions,
parsley, tomatoes, dried mint, allspice, and garlic.
Mix the ingredients together well. Let the mixture
sit for 2 hours.

In the center of each grape leaf place a small amount
of the rice mixture. Fold the bottom of the grape leaf
up and the sides over. Roll the grape leaf up.

Line the bottom of a large saucepan with some of the
grape leaves. Place the rolled grape leaves on top,
seam side down, so that they are tightly packed.

Sprinkle on the lemon juice. Add enough water to
cover the rolled grape leaves. Place an oven-proof
plate on top of the rolled grape leaves to press them
down. Cover the pot and bring the liquid to a boil
over high heat. Reduce the heat to low and simmer the
rolled grape leaves for 45 to 60 minutes, or until
most of the water is absorbed. Let them sit for 1
hour before serving.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

—–

Title: Octopus Salad
Categories: Australian, Salads, Ceideburg 2
Yield: 6 servings

1 Text Only

Ain’t a bit of squid here! Instead we fall back on the squid’s
digitally impaired cousin, the octopus… The author of the original
article, Meryl Constance, cautions buyers to make sure that the
octopi one buys are pre-tenderized. She notes that traditional
Australian methods for tenderizing octopi include using rocks,
bricks, cement mixers and even washing machines. (No kiddin’!)

Raw Materials first encountered this salad in Argentina, where it
could be bought from top-flight delicatessen counters for an instant
picnic. The pink of the octopus pieces with the green of the herbs
makes this a very pretty salad.

Prepare a 2 to 3 kg octopus and precook it. [See note below. S.C.]

While it is cooking, whisk together in a glass bowl 300 mL good olive
oil, the juice of 1 or 2 lemons (taste and stop when the balance is
right), salt, pepper and generous amounts of finely chopped garlic,
shallots, chives and parsley. The dressing should be thick with the
herbs. When the octopus is tender, drain it, cut it up into generous
chunks and, while it is still warm, fold it into the dressing. Serve
the salad at room temperature, with plenty of crusty bread.

NOTE: Chances are if you buy your cephalopod in a supermar-ket in
the US it will already be cooked. If not, follow these steps from
earlier in the article…

“Cut through the head/body above and below the eyes. Discard this
section. Slit the back of the head and turn it inside out, discarding
all the contents (unless you want to keep the ink sac for a
particular recipe). Push the beak (in the center of the star of
tentacles) through and out…Skinning is quite unnecessary and very
fiddly. If you prefer to do so, it is much easier after cooking than
before.

A large octopus needs precooking for many dishes. Put it in a
saucepan and just cover with lightly salted water. Simmer gently
until the point of a knife slides easily into the meat++maybe one
hour, maybe longer.

The deep mauve stock which results need not be discarded when you
drain the octopus. It is very rich (in fact, it will often set to a
jelly in the fridge) and makes a wonderful soup…”

Makes 6 to 8 servings.

From Meryl Constance’ column in the Sydney Morning Herald, “Raw
Materials”. 3/2/93. Courtesy, Mark Herron.

Posted by Stephen Ceideburg

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