Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

—–

Popularity: 19% [?]

Title: Lemon Tagliatelle
Categories: Vegetarian, Pasta, Italian
Yield: 2 servings

175 g Tagliatelle
50 g Greek strained yoghurt
1/2 Rind of lemon
1/2 tb Olive oil
1/2 ts Grated nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.

Serve with the Spring Vegetables in a parcel.

MMMMM

Popularity: 5% [?]

SOPA DE PALTA – AVOCADO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Popularity: 8% [?]

Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

MMMMM

Popularity: 6% [?]

Date: Tue, 15 Feb 94 13:01:20 PST
From: reggie@netcom.com (Reggie Dwork)

Risotto With Fresh Asparagus

Recipe By : The Workbasket May 1989
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Italian
Main Dishes Rice
Side Dish Vegetables
Vegetarian Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C Low Sodium Chicken Broth — vegetarian
1 Clove Garlic — finely chopped
4 Tbsp Onions — finely chopped
1 Tsp Lemon Zest — grated
3/4 C Short-Grain Rice — (risotto)
1 Lb Asparagus Spears — fresh, cleaned, cut
— into 1″ lengths

Pour stock into saucepan. Bring to boil and let simmer over low heat. In
a heavy skillet, saute garlic and onions in water or sm. amount of stock
over low heat until onions turn soft. Add lemon zest and rice. Stir with
a fork until rice is well coated.
Add one cup warm stock; cook over low heat until liquid is absorbed,
stirring occas. with a fork. Repeat with another cup of stock. Then add
remaining 1/2 C stock. When absorbed, rice should be done.
Steam asparagus.
Add asparagus to risotto just before serving.

– - – - – - – - – - – - – - – - – -

NOTES : Cal 162
Fat 0.3 g
Carbs 34.3 g
Protein 10.9 g
Sodium 363 mg
Dietary Fiber 2.5 g
CFF 1.7%

Popularity: 11% [?]

Title: Soft Molasses Cookies
Categories: Cookies
Yield: 1 servings

1 c Sugar
1 c Shortening
1 Egg
1 c Molasses
1 c Sour milk or buttermilk
4 1/2 c Flour
3 tb Flour
4 ts Baking soda
2 1/2 ts Ginger

Mix sugar, shortening, egg and molasses in bowl. Then mix flour,
soda, salt and ginger together. Add milk flour one after another;
blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake
7 minutes in 350F. This recipe is from my grandmother in Nova
Scotia’s recipe box.

MMMMM

Popularity: 15% [?]

Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

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Popularity: 6% [?]

GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Zucchini
1 Green pepper — small
1 Onion — small
1 Cucumber
1 Tomato — large
1 Garlic — cloves
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562

Popularity: 7% [?]

Title: Aloha Salad
Categories: Salads, Fruits
Yield: 8 servings

2 c California Dried Figs
1 Fresh pineapple
1 c Mandarin oranges
1 c Whipping cream
2 tb Sugar
1/2 c Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into
bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and
oranges in pineapple shells. Whip cream; stir in sugar and coconut
(reserve some coconut for topping, if desired). Spoon over fruits.
Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Popularity: 13% [?]

Asparagus Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

– - – - – - – - – - – - – - – - – - =

Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Popularity: 12% [?]