Title: CROSSROAD FARM’S STEAMED VEGETABLES
Categories: Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 1 batch

4 c ;Water
8 oz New red-skinned potatoes
— scrubbed
1 lg Cauliflower head; rinsed
— florets stems separated
1 lg Fresh garlic head
— cloves separated peeled
1 c Fresh fava beans or
6 Radish-size turnips w/greens
2 Green zucchini; in 1″ rounds
2 Yellow zucchini
— cut in 1″ rounds
1/2 c Mixed fresh herb leaves*
— loosely packed
6 tb Olive oil

*Combine 2 or 3 of the following herbs: basil, thyme,
marjoram, oregano and tarragon.

Note: If turnips are larger than radish size, cut them
in half or quarter them.

Bring water to a boil in the bottom of a vegetable
steamer over high heat. Place the potatoes in the
steamer basket, cover, and cook until they begin to
soften, about 10 minutes. Add the cauliflower stems,
garlic cloves and fava beans; cover and steam until
the stems begin to soften, about 5 minutes. Add
cauliflower florets and steam until they begin to
soften, about 5 minutes. Then add zucchini, and the
turnips if you are using them. Cover; steam until
zucchini has softened and begun to turn translucent,
about 8 minutes.

While vegetables are steaming, coarsely chop the
herbs, then whisk them together with the olive oil in
a large serving bowl. Transfer the steamed vegetables
to the bowl, toss gently and serve immediately.

Yield: 4 to 6 servings.

Steaming time for vegetables: Potatoes – 15 minutes.
Cauliflower florets – 8 minutes. Cauliflower stems -
12 to 18 minutes. Fava beans – 12 to 18 minutes.
Small turnips – 8 to 10 minutes. Yellow squash – 8 to
10 minutes. Zucchini – 8 to 10 minutes.

Loomis writes that this is “…the most flavorful mix
of vegetables I’ve ever tasted.”

From Arnold and Bonnie Pearlman/Crossroads Farm near
Jonesport, ME in _Farm House Cookbook_ by Susan
Herrmann Loomis. New York: Workman Publishing
Company, Inc., 1991. Pp. 253-255. ISBN
0-89480-772-2. Electronic format by Cathy Harned.

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Popularity: 3% [?]

COLD CUCUMBER AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to
-taste
1 c Light cream
Radishes
Green onions

In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice
and pepper. Simmer uncovered until the potatoes are tender. Transfer
the mixture to a blender in batches and puree. Transfer the puree to
a bowl and stir in the light cream. Let soup cool and chill for
several hours, or overnight. Garnish each serving with thin slices of
radishes and/or green onions.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Popularity: 4% [?]

KITCHI-JIGAGAMANJ-NABO (SHALLOT SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Native
Algonquin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Shallots
8 c Water
3/4 c Watercress
1 1/2 ts Salt
1/4 ts Black pepper

Finely chop the shallots. Put all the ingredients
into a soup pot simmer for 45 minutes. Season
serve.

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Popularity: 4% [?]

Title: CHOCOLATE-GILDED DANISH SUGAR CONES
Categories: Cookies
Yield: 16 servings

1/2 c Butter or margarine,
-softened
1/2 c Sugar
1/2 c All-purpose flour
2 Egg whites
1 t Vanilla
3 oz Bittersweet chocolate
-OR
1/2 c Semisweet chocolate chips

Preheat oven to 400′F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with
vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4″ apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3″ diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and
are difficult to shape.) Remove from oven and quickly loosen each cookie
from cookie sheet with thin spatula. Shape each into a cone; cones become
firm as they cool. (If cookies become too firm to shape, return to oven
for a few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1″ of sugar to bottom of bowl may
be necessary to hold them upright.)

Makes 16 cookies

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Popularity: 3% [?]

Title: OLD WHITE CUT PORK SLICES WITH GARLIC SESAME
Categories: Chinese, Meats
Yield: 8 servings

Stephen Ceideburg
8 c To 10 cups water
1 1/2 lb Boneless leg of pork, pork
-butt or loin
2 Green onions, crushed
3 Quarter-sized slices fresh
-ginger, crushed
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or dry
-sherry
Fresh coriander sprigs for
-garnish
GARLIC SESAME SAUCE:
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about 2
-quarter-sized slices)
1 tb Dark soy sauce
1 tb Light soy sauce
1/2 ts Hot pepper oil, or to taste
1 ts Asian sesame oil
1 1/2 ts Sugar
2 ts Rice vinegar
2 tb Minced fresh coriander or
-green onion

Fresh ham or a fairly fat cut of pork is traditionally
used for this recipe, but boneless lean pork loin
makes a delicious and leaner substitute. For a
nontraditional presentation, serve the pork with
grilled asparagus spears, Asian eggplant and/or
zucchini slices. Or, arrange the slices on a bed of
watercress with strips of roasted pepper and serve as
a first course salad. Or, simply alternate the pork
with thin rounds of chilled cucum- ber.

Bring the water to a boil in a large pot, then add the
pork, green onions, ginger, garlic and wine. Bring to
a boil again. Skim off the scum that rises to surface.
Cover, reduce heat low and simmer for 45 minutes.

When the meat is done, half fill a large pan with cold
water and ice cubes. Remove the meat from the pot and
immediately plunge it into the ice water; let sit for
20 minutes to firm up the meat and juices. Remove
pork, pat dry, cover and refrigerate until thoroughly
chilled, at least 2 to 3 hours, or overnight.

Garlic Sesame Sauce: Mix together all ingredients.

To serve: Cut the meat crosswise into paper-thin
slices (no thicker than 1/8 inch) and arrange in a
circular pattern on a plate. Serve sauce on the side
or drizzle it over the pork. Garnish with fresh
coriander eaves.

PER SERVING: 120 calories, 14 g protein, 1 g
carbohydrate, 6 g fat (2 g saturated), 41 mg
cholesterol, 250 g sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
6/9/93.

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Popularity: 3% [?]

1 c. Crisco
1 c. Sugar
2 Eggs
3 c. Flour
2-3 Mashed Bananas
1/2 c. Buttermilk (or regular milk w/ a little vinegar)
1 t. Vanilla
1-1/2 t. Baking Soda
Chocolate Chips – My mom makes 1-1/2 batches/pkg. chips
(I just make 1 batch/pkg)

Combine ingredients (crisco, sugar, eggs, vanilla, flour milk, bananas,
chips) and then chill for 1 hour before baking.

Spoon onto cooky sheet. Bake at 375F for 10-12 minutes.

Popularity: 5% [?]

RASPBERRY FUCHSIA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh raspberries
3/4 c Water
2 tb Lemon juice
2 tb Lemon rind, grated fine
2 tb Arrowroot
1/2 c Maple syrup
2 c Strawberry wine
1/2 c Sour cream
1/2 c Fresh raspberries

Puree raspberries for soup; strain through a sieve into bowl; set
aside. Take seeds and rind left in sieve and transfer to sauce pan;
add water; simmer for 5 minutes; strain into bowl containing berry
juice; discard seeds remaining in sieve. Combine lemon juice, lemon
rind and arrowroot. Add to berry juice; add maple syrup and wine;
transfer to sauce pan. Simmer over low heat until thick. Refrigerate
2 hours. Serve in individual bowls with a dollop of sour cream and a
spoonful of berries on top of each bowl.

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Popularity: 3% [?]

adapted from Betty Crocker’s 40th Anniversary Edition Cookbook.

*** Florentine Pie ***

1 1/2 cups hot cooked rice
1/4 cup WW FF Parmesan Italian Topping
1 tbl chopped green onion tops
1 egg white

8 egg whites
1 cup shredded FF white cheese
2/3 cup skim milk
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg (I didn’t have any.)
1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)

Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan
cheese, 1 tbl green onion tops and the egg white with fork. Press
mixture evenly on bottom and up side of pie plate. DO NOT leave any
holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients.
Pour into rice shell. Bake about 45 minutes or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired.

6 servings.

Popularity: 3% [?]

Tuna and Rice Salad Provencale

Recipe By : Bon Appetit Magazine/ October 1979 p. 33
Serving Size : 6 Preparation Time :0:00
Categories : Salads- Rice/ Grain Salads- Fish/Seafood
Salads- Ethnic Ethnic- Mediterranean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked rice
2 cups white beans, canned — rinsed and drained
2 7- 1/2 oz cans tuna — drained
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped green olives
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp salt
Freshly ground pepper — to taste
Lettuce leaves
Tomato wedges — garnish
Quartered hard-cooked eggs — garnish

Combine all ingredients except lettuce and garnish in large mixing bowl and
toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with lettuce and
mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.

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Popularity: 5% [?]

CHICK PEA LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chick peas
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
2 ea Celery stalks, chopped
2 ea Carrots, finely chopped
1/4 c Tamari
1 t Cumin powder
1 ea Salt to taste
1/4 ts Turmeric
3 tb Tahini

Place soaked chick peas in a pot cook for 50 minutes
to 1 hour, till soft. Drain, save the stock mash
well.

Heat ol in large skillet saute garlic onions for 5
minutes. Add celery, carrot, tamari, 2 tsp parsley,
cumin, salt turmeric. Saute till vegetables are
tender. Add to the mashed chick peas mix well. Add
the tahini mix well.

Place in a large baking pan or two small loaf pans
bake at 375F for 45 minutes.

Serve with a salad /or vegetables on the side.

“The Cookbook For People Who Love Animals”

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Popularity: 4% [?]