Title: Pear Parsnip Salad
Categories: Salads
Yield: 6 servings

3.00 c Diced Parsnips
(1 1/2 Lbs.)
2.00 c Water
3.00 tb Thinly Sliced Green Onions
Honey-Yogurt Dressing
3.00 md Size Firm, Ripe Pears
1.00 tb Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips 2 C. Water in A Small Saucepan; Bring To A Boil.
Cover Reduce Heat Heat 5 Min. Drain Rinse Under Cold Water.
Drain Well.Combine Parsnips, Green Onions 1/4 C. Plus 2 T. Honey-
Yogurt Dressing in A Medium Bowl. Stir Well. Cover Chill. Cut
Pears in Half Lengthwise; Core Cut Lengthwise Into Thin Slice,
Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut
Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top
Each With 1/2 C. Parnsip Mixture 1 T. Remaining Honey-Yogurt
Dressing. Sprinkle With Pepper If Desired.
(Fat 1.1, Chol. 1.)

MMMMM

Popularity: 3% [?]

Title: HERB AND OIL MARINADE
Categories: Sauces
Yield: 1 servings

1 x Juice and rind of 1 orange
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Ginger
1/2 ts Sage
1 x Clove of garlic, minced
1 x Freshly ground pepper

Combine ingredients. Allow meat to marinate in
shallow glass dish for 4 hours in refrigerator. Baste
with marinade during broiling or barbequing.

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Popularity: 5% [?]

RICE AND RADICCHIO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onions — chopped
1 teaspoon garlic — chopped
1 1/2 quarts chick
Salt and pepper
1 1/2 cup cooked rice, — rinsed
1 small head Radicchio – — thin strips
3 ounces julienned Prosciutto
1 tablespoon f resh sage chopped
1/2 cup Parmesan cheese grated

In a medium soup pot, heat the oil until very hot. Add the onion and cook,
stirring constantly for 4
minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil,
reduce heat and
simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to
taste with salt and
pepper. Remove from the heat. To serve, place 1/4 cup Radicchio 1 tablespoon
Prosciutto, 1/2
teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls.
Then ladle the hot
soup over the garnishes.

Yield: 6 serving

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Popularity: 6% [?]

CORNBREAD MASON-DIXON STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 c Dry white bread crumbs
1/2 c Butter or margarine
2 Onions, chopped
6 Ribs celery (including
-some tops), chopped
1/2 c Chopped pecans or walnuts
1 cn Corn, undrained, OPTIONAL
Chicken broth/turkey stock
-to moisten
Sage, thyme, salt and
-pepper to taste

As a Californian, married into a Southern family, I
can warn you that the traditional cornbread stuffing
probably isn’t gonna be to his taste. The first time I
had the stuff, I found it gritty, nasty, and just
plain wierd.

Wes, on the other hand, was less than enthralled by
the sage-laden stuff that *I* think ought to go into a
bird. Now, we compromise, with a dressing that we
both enjoy.

Crumble the cornbread and white bread into a big bowl.

Melt the butter in a large frying pan, add the onions
and celery, and cook over low heat until the
vegetables are soft, but not browned. Dump the
butter/vegetable mixture over the bread. Stir in the
nuts, canned corn and its liquid (if used),
seasonings. Add broth to moisten to the consistancy
you like (Western-style dressing tends to be a bit
dryer than the Southern version).

Kathy in Bryan, TX

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Popularity: 5% [?]