AVIYAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vegetarian, mixed
1/2 c Coconut (grated)
2 Green/Red Chillies
2 ts Kozhambhu powder
2 c Yogurt

Boil vegetables for about 5 minutes. Add yogurt and
powder to vegetables. Bring to boil.

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Carrot Vichyssoise

Recipe By : Cooks ‘Round The Globe – The Old Globe Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups chicken broth
6 tablespoons butter
2 cups green onion — without tops, sliced
4 tablespoons flour
4 cups carrot — peeled and sliced
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sour cream
— Garnish —
sour cream
chives — chopped

Comment: This recipe is really easy to make and excellent served hot or
cold. Make sure your blender can tolerate hot stuff or use one of those
“one prongers” made by Braum or other manufacturers.

Heat chicken broth; set aside and keep warm.
Melt butter, add onions and saut? 5 minutes; stir in flour.
Gradually add hot broth and bring to a boil. Add carrots, salt, and
pepper; simmer 30 minutes.
Puree in blender and stir in sour cream.
Serve hot or cold; garnish with sour cream and chives.

Note: I had a Japanese roommate that added rice and fukujinzuki
(Japanese pickled veggies) with also was excellent in it.

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Title: Busy Day Soup
Categories: Soups
Yield: 1 servings

2 lb ground beef
32 oz mixed vegetables
56 oz tomatoes
12 oz tomato sauce
1 onion — chopped
1 c barley
1/2 c sugar
8 c water — more if needed
: salt — to taste
: pepper — to taste

Brown ground beef and onions. Drain. Add rest of
ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!

Recipe By : Senior Girl Scout Troop #120

Date: Wed, 30
Oct 1996 12:18:47 -0500 (

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Title: Shortbread Biscuits
Categories: Cookies
Yield: 40 servings

—–aussie women’s weekly
-best—–
2 Butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead

lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

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Title: Cauliflower Ginger Soup
Categories: Appetizers, Soups, Vegetables
Yield: 8 servings

2 1/2 lb Caulflower
6 oz Onion, chopped
1/2 oz Ginger, chopped
2 ts Vegetable oil
1 1/2 pt Vegetable stock
1 1/2 ts Salt
Pepper, to taste

Slice off cauliflower base discard the discoloured outer leaves.
Thinly slice the the remaining leaves break the cauliflower into
florets. Wash drain well.

Heat the oil in a soup pot saute the cauliflower onion over medium
heat, covered, for 10 minutes. Do not allow to brown. Add ginger,
stock, salt pepper. Bring to a boil, cover simmer for 30
minutes. Cool slightly.

blend cooled soup in a blender or food processor until smooth.
Return to pot heat until warmed through. Serve immediately.

Elizabeth Brand, “Vegetables”

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THE GOVERNOR’S GROG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Lemon, freshly squeezed
– juice and pulp
1/4 c Sugar
1 c Cranberry Juice
1 c Orange Juice
1 c Very Strong Tea (use three
– tea bags)
Cinnamon Sticks and Orange
– Slices, for garnish

In a medium saucepan heat juices, sugar and tea
together, but do not boil. Pour into glass coffee mugs
and garnish each with a cinnamon stick and orange
slice. To serve cold, chill well and present in a
stemmed goblet or iced tea glass, garnished the same.

Makes about 4 cups

Source: Yankee Magazine’s Great New England Food
Festival Recipes Shared by: Norman R. Brown

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Title: Nasturtium Grape Salad
Categories: Salads, Appetizers, Vegetables, Flowers
Yield: 4 servings

1 ea Head red lettuce
1 c Seedless grapes
8 ea Nasturtium leaves
16 ea Nasturtium blossoms

——————————TANGY VIAIGRETTE——————————
3 tb Salad oil
1 tb White wine vinegar
1 1/2 ts Dijon mustard
1 pn Black pepper

On each of four plates, arrange 4 or 5 red lettuce leaves, 1/4 cup of
grapes, 2 nasturtium leaves 4 nasturtium blossoms.

VINAIGRETTE: Whisk together all the ingredients in a small bowl.
Drizzle the dressing equally over each salad. Serve immediately.

“Vegetarian Gourmet” Summer, 1994

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Title: Christmas Pickles .. Pdpp83a
Categories: Holidays, Gift, Pickles
Yield: 8 servings

——————————–JOYCE BURTON——————————–

——————————SOAKING SOLUTION——————————
9 Large cucumbers; (8 to 10) 2 ga Water
2 c Pickling lime

——————————BOILING SOLUTION——————————
1 c Vinegar (Shilling’s is prettiest)
1 Bottle Red Food Coloring 1 tb Alum

———————————–SYRUP———————————–
2 c Vinegar 8 Cinnamon sticks; l per jar
10 c Sugar; (5 pounds) 2 ts Salt
2 c Water 8 pt Canning jars
14 oz Red hots; (12-14 oz.)

1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed
with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak overnight
in lime and water in a porcelain container (use non-aluminum). 2. Wash,
drain; soak in clear water and covered with ice cubes for 3 hours. Drain.
3. Put in large pot. Cover with water and other ingredients for the boiling
solution. Boil for 1 hour; then drain. 4. Make syrup and bring to boil to
dissolve sugar. Use one cinnamon stick for each jar you think you will
have. Pour syrup over cucumbers and let stand overnight. 5. Drain syrup
from cucumbers into separate pan and bring to a boil. Pour back over
cucumbers. After cool, cover with Saran wrap.
09/01/92 9:50 AM 6. Repeat step 5 for 3 days. 7. On the
fourth morning, heat syrup again. While heating, pack cucumbers in
sterilized pint jars (larger jars can be used) with cinnamon stick. Pour
heated juice into jars to fill up almost to top. If you don’t have enough,
make more juice of water and red food coloring. Seal jars. Putting in water
bath is optional. Recipe from Suzy Hron (my sister, Beverly Wilken’s,
delicious Christmas gifts!

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BROAD BEAN AND VEGETABLE SOUP – SHAWRBAT FOOL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Beans
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 cups large broad beans, soaked for
about 24 hours I Tablespoon olive oil 2 medium
onions, chopped 4 cloves garlic, crushed I hot pepper,
finely chopped 2 medium tomatoes, chopped into small
pieces I medium carrot, finely chopped I medium
potato, diced into 1/2-inch
cubes 1/2 c finely chopped coriander leaves 2
teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8
cups water Drain beans, remove skins, and set beans
aside.
Heat oil in a saucepan; then sout6 onions, garlic,
and hot pepper for 10 minutes. Add remaining
ingredients and bring to boil. Cover and cook over
medium heat for 1 hour or until broad beans are
well-cooked, stirring a few times and adding more
water if necessary.

Note: 4 cups of pre-cooked fava beans can be
substituted for the 2 cups of dry beans. If the
cooked fava beans are used, cook the soup for only
about 40 minutes.

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CARAMELIZED RIPE PLANTAINS

Recipe By : COOKING LIVE SHOW #CL8788
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ripe plantains
1 tablespoon butter
1 tablespoon sugar

Peel the plantains and slice them into 1/2-inch rounds. Heat the
butter to
foaming in a heavy skillet over medium heat. Add the plantain slices
to the
butter and cook for 5 to 8 minutes, or until they are lightly browned
and
slightly caramelized. Sprinkle the plantain slices with the sugar,
allow
the sugar to caramelize slightly, then remove the plantains from the
skillet. Serve warm.

These plantain slices are also particularly good when served over
vanilla
ice cream, topped with the caramelized butter from the pan.

Yield: 6 to 8 serving

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