CARROT-PEANUT SOUP (LACTO VEGETARIAN)

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

Amount Measure Ingredient — Preparation Method
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2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk — scalded
1 lb Carrots, peeled — cut 1/2
Inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro — chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted
Unsalted — roughly chopped
1/2 ts Salt
1/4 ts Pepper

Melt Margarine in large saucepan over medium heat; add
flour and whisk 1 minute. Add milk and whisk until
well blended. Remove from heat; set aside.

In small sauce pan over medium heat, cook carrots in
broth until carrots are tender, about 15 minutes.
Strain reserving broth. Puree carrots in food
processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons
peanuts; puree again.

Transfer pureed mixture into milk mixture. Add
remaining broth, salt and pepper. Chill. Garnish with
remaining peanuts and cilantro.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
issue

From: Conni Marais (X3648) On Fri, Aug

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Popularity: 4% [?]

Red Hot Barbecue Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Beef
Chicken Pork
Seafood Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup packed brown sugar
3/4 cup vinegar
1/2 cup pineapple juice
1/4 cup worcestershire sauce
1/2 teaspoon Tabasco sauce

Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.

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Popularity: 10% [?]