TALK TKL - 10-14-97 - The Joy of Cruciferous Vegetables - Part 2 (of 2)
Cream of Cauliflower with Beer, Cheese and Bacon
Cabbage Rolls
Indian-Spiced Cauliflower And Cabbage
Creamy Spinach Dip
Broccoli Salad
Broccoli With Walnuts And Raisins
Spinach Casserole
Walnut Broccoli Casserole
Talian Brussels Sprouts
Creamy Broccoli and Zucchini
Chow Fun with Mushrooms & Seasoned Tofu
Italian Cauliflower
Collard greens
Quick Sauteed Cauliflower And Red Peppers
Curried Cauliflower
Cabbage Casserole
Southeast Asian Vegetables and Noodles
Italian Cauliflower - Broccoli Toss
Potato and Greens
Warm Couscous and Roasted Vegetables
Greens And Apples
Perciatelli with greens and seasoned breadcrumbs
Sauerbraute
Czechoslovakian Cabbage Soup
Kohlrabi Saute
Fresh Vegetables
Cauliflower & Broccoli Salad
Sauerkraut Salad
Lemon Broccoli
Lemon Buttered Brussels Sprouts With Pecans
Broccoli with Cheddar Vinaigrette
Shredded Kale Greens (Latin America)
Mexican Style Cauliflower (Mexico)
Ham Hock And Wild Green Gumbo
Stir-fried broccoli (China)
Borscht (Russia)
Cabbage a la Russe (Russia)
Oriental Spicy Slaw

Bill,DC (9:36:23 pm) : * Exported from MasterCook *
Cream of Cauliflower with Beer, Cheese and Bacon
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cauliflower florets
1/4 cup butter
1 1/2 cups onion -- chopped
1 each leek -- chopped
3/4 cup celery -- chopped
1/4 cup flour
1 1/2 pints chicken stock
1 cup milk -- more if necessary
3/4 cup cheddar cheese -- shredded
1 cup beer
1/2 cup bacon -- cooked and chopped
salt and pepper -- to taste
Steam about 1/4 of the cauliflower until just crisp tender, shock in ice
water. Set aside to use for garnish.
Melt the butter in a large pot over medium heat. Add onion, leek, celery,
and remaining cauliflower. Cover and cook until onion is tender but not
brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes.
Gradually stir in the chicken stock. Add the milk and beer and bring mixture
to a boil. Reduce the heat. Cover partially and simmer until vegetables are
very tender and soup thickens, stirring occasionally, about 20 minutes.
Puree soup in blender in batches until smooth. Return to pot.
Bring soup to simmer, thinning with more milk if necessary. Gradually stir
in the shredded cheddar cheese, stirring until melted. Season to taste with
salt and pepper.
Stir in bacon and serve.
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Crabby, VA (9:36:43 pm) : Cabbage Rolls
10-12 large Cabbage leaves
1lb.Hamburger (divided into 12 portions
2 twp. raw rice(per portion
Dash pepper(per portion)
salt ( per portion)
#2 can tomatoes
2 tomatoe cans of water
1 tsp. salt
1 Tbsp chili Powder
4 Tbsp. Bacon Drippings
Wilt cabbage in hot water. Place meat portion, rice and seasonings on each
leaf.
roll up and secure with a toothpick. Bring other ingredients to boi; drop in
cabbage rolls. Cook uncovered about 45 minutes.
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Vicki,La (9:39:36 pm) : Newsgroups: rec.food.recipes,rec.food.cooking
Subject: Indian-spiced cauliflower and cabbage
INDIAN-SPICED CAULIFLOWER AND CABBAGE
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
3 cups cauliflower florets
2 tablespoons unsalted butter
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt to taste
1 medium onion, cut in thin wedges
1 hot green chili, minced
1/2 head green cabbage, cut in 1-inch squares
1/4 cup vegetable or chicken broth
1 tablespoon each: tomato paste, lemon juice
1/3 cup chopped fresh cilantro
1. Cook the cauliflower in boiling water just until crisp-tender, about 2
minutes. Drain well.
2. Melt the butter in a large skillet over high heat with the mustard
seeds, coriander, cumin and salt. Add the onion and chili. Cook and stir
until the onion begins to brown at the edges, about 3 minutes. Add the
cabbage; cook, stirring often, until it begins to soften, about 3 minutes.
3. Add the broth and tomato paste. Reduce the heat to medium, cover and
cook until cabbage is tender, 5 minutes. Add cauliflower and lemon juice;
heat through. Stir in cilantro and salt to taste.
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Bill,DC (9:45:08 pm) : * Exported from MasterCook *
Creamy Spinach Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sour cream
1 5/8 cups mayonnaise
3/4 teaspoon celery salt
3/4 teaspoon dill -- chopped
3/8 teaspoon onion powder
3/8 cup scallions -- chopped
1 2/3 pounds frozen spinach -- thaw and Squeezed
3/4 each red bell pepper -- diced
In a bowl, combine the sour cream, mayonnaise and seasonings.
Stir in the onions, spinach and red pepper.
Cover and refrigerate. Keep for Service.
At service time, bake the dip in a 350 degree preheated oven until hot and
bubbly.
Serve with sliced baguettes.
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Annie, TX (9:47:15 pm) : Broccoli Salad
1 bunch fresh broccoli (chopped)
1 purple onion, sliced
1/2 - 1 cup raisins
bacon bits to taste (Oscar Mayer)
Dressing:
1 cup mayonnaise
2 T. vinegar
1/4 cup sugar
Combine a few hours or overnight. Pour over salad and toss.
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Vicki,La (9:48:10 pm) : BROCCOLI WITH WALNUTS AND RAISINS(Brecol con Nueces
Y Pasas)Catalonia
source: Cooking with Chef El
serves 4
1/4 cup olive oil
3 cloves garlic, peeled and mashed
1/2 cup chopped onion
1/4 cup chopped walnuts
1/4 cup raisins, blanched and drained
1 bunch broccoli, trimmed and cut into florets
1/4 cup (2 oz) dry white wine
salt to taste
freshly ground pepper
In a large skillet heat the oil and saute the garlic, onion , walnuts, and
raisins until onion is soft. Add the broccoli, wine, and salt and pepper
to taste. Mix well, cover and cook over low heat for about 10 minutes or
until the broccoli is tender. Remove to a serving platter.
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Suzanne, DE (9:48:40 pm) : Spinach Casserole
1 box (10 oz) frozen chopped spinach
1 egg, lightly beaten
1 tsp grated onion
1/4 cup melted butter
3/4 cup grated sharp cheese
1 cup mushroom soup, undiluted
1 3/4 cup commercial stuffing mix
Pepper to taste
Butter or margarine
Cook spinach as directed, drain well. Add egg, onion, butter, cheese, and
soup. Mix together.
Toss in 1 cup stuffing and pepper to taste. Place in greased 1 quart
casserole dish. Top with remaining stuffing. Dot top with butter pieces.
Bake at 350 (preheated) for 30 minutes.
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Cora, NC (9:49:18 pm) : WALNUT BROCCOLI CASSEROLE
3 - 10 oz. pkgs. frozen chopped broccoli
6 T. margarine
4 T. flour
2 chicken bouillon cubes, dissolved in 1 c. hot water
2 c. skim milk
2/3 c. water
2 c. herbed poultry stuffing
2/3 c. chopped walnuts
Preheat oven to 400 degrees.
Cook broccoli according to package directions until just barely tender.
Drain well and place in oiled 2 qt. casserole.
Melt 2 T. margarine in a saucepan. Stir in flour; cook briefly; then add
milk. Add the bouillon and cook stirring constantly, until thickened. Set
aside.
Melt remaining 4 T. margarine in the 2/3 c. water. Mix with herb dressing
and walnuts.
Pour bouillon sauce over the broccoli; sprinkle evenly with walnut mixture.
Bake 20 minutes, or until crusty on top.
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Cora, NC (9:50:42 pm) : TALIAN BRUSSELS SPROUTS
fresh Brussels sprouts
olive oil
minced garlic
freshly grated Parmesan cheese
Steam Brussels sprouts slightly. Slice in half. Saute garlic and sprouts in
small amount of olive oil. Sprinkle with freshly grated Parmesan cheese.
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Vicki,La (9:51:39 pm) : Newsgroups: rec.food.recipes
Subject: Creamy Broccoli and Zucchini
Creamy Broccoli and Zucchini
2 cups chopped fresh broccoli
2 cups chopped zucchini
1/2 cup chopped onion
1 clove garlic, minced
2 Tbs. butter
3 Tbs. flour
2 Tbs. snipped parsley
1/2 tsp. salt
1/2 tsp dried, crushed oregano
3/4 cup milk
1-1/2 cups ricotta or cream-style cottage cheese
8 oz. spinach noodles, cooked, buttered
grated parmesan cheese
toasted bread crumbs (optional)
Cook broccoli and zucchini together in a covered sauce pan using
a small amount of salted water. (Tender in 8 to 10 minutes) Cook
onion and garlic in butter in large sauce pan till clear but not
browned. Blend in flour, parsley, salt and oregano. Add milk
all at once. Stir till thickened. Stir in ricotta cheese just
till nearly melted. Add vegetables and heat through. Serve over
noodles, top with parmesan and crumbs.
This recipe originated in the 1977 Better Homes and Gardens
"Homegrown Fruits and Vegetables" summer issue and has become a
family favorite.
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Risa G., NJ (9:53:48 pm) : I've been searching my files for a few
cruciferous veggie recipes and I'm coming up pretty dry, but here is one:
Chow Fun with Mushrooms & Seasoned Tofu
Buy fresh rice noodles from a Chinese noodle factory or dried ones at
Asian grocery stores. Short, wide noodles work best for chow fun.
Cutting long noodles to a shorter length makes them much easier to
stir-fry.
8 ounces fresh rice noodles (or 2 ounces dry)
4 teaspoons vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons matchstick-size slivers of ginger root
1 carrot, julienned
1/4 cup soaked and coarsely chopped cloud ear mushrooms
1 large broccoli spear, cut into 1/2-inch pieces
2 ounces seasoned baked tofu, julienned
1 tablespoon soy sauce
1 whole green onion, minced
Dash white pepper
1/2 teaspoon dark sesame oil
Cilantro for garnish (optional)
1. Using kitchen shears, cut fresh noodles into 3-inch lengths for easier
handling. If using dry rice noodles, soak for 5 minutes in boiling water,
rinse, drain, and cut into 3-inch lengths.
2. Heat a wok or large skillet over high heat. Add 2 teaspoons oil, swirling
to coat sides. Add noodles and stir-fry for 2 to 3 minutes to cook through.
Remove noodles to a platter and set aside.
3. Reheat wok with remaining oil. Stir-fry onion, garlic, ginger, carrot,
and mushrooms for 2 to 3 minutes, until onion is translucent and garlic and
ginger are fragrant. Add broccoli, tofu, and soy sauce and continue to
stir-fry over high heat for another 2 minutes, or until broccoli is
crisp-tender.
4. Return noodles to wok, stir everything together, and cook 2 minutes more.
Sprinkle with green onions and pepper and drizzle with sesame oil.
Top with sprigs of cilantro, if desired.
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Cora, NC (9:53:51 pm) : ITALIAN CAULIFLOWER
1 head cauliflower, or 2 pkg. frozen cauliflower
boiling water
4 T. olive oil
1/4 clove garlic, minced
1/2 t. salt
1 c. chopped, peeled tomatoes
chopped fresh parsley
1/4 c. Parmesan cheese
Cook cauliflower in small amount of boiling water, covered for 10 minutes.
Heat oil in skillet; saute garlic. Add tomatoes, salt and well-drained
cauliflower; saute briefly. Sprinkle with Parmesan cheese. Garnish with
parsley when served.
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Betsy, NY (9:55:45 pm) :
Newsgroups: rec.food.cooking
From: seb1@zuckuss.dr.att.com (sharon badian)
Subject: Re: How do you cook collard greens?
Date: Thu, 9 Jun 1994 16:57:26 GMT
My favorite way is to saute them in garlic flavored oil.
You saute a mess of garlic (anywhere from 3 cloves to 10+ depending on
your garlic tolerance) in some olive oil. I use about a tablespoon. I
find that is sufficient to coat the greens but not so much that they
are greasy. You saute the garlic until it is fragrant and your whole
kitchen smells of garlic. Man, I love that smell.
Toss in 2 bunches of cleaned collards. I'd say that's about 1.5 lbs
in my neck of the woods. Toss the collards with the garlic and oil
and cook until bright green. I don't like my collards overcooked
but everyone has their own idea of what "cooked" means for collards.
Season with a little salt and papper and they're done! You can also
sprinkle on some red pepper flakes if you like it hot.
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Betsy, NY (10:00:34 pm) :
Newsgroups: rec.food.cooking
From: cdevan@leo.vsla.edu (Chris Devan)
Subject: Re: How do you cook collard greens?
Date: Fri, 10 Jun 1994 12:58:27 GMT
I suggest mixing equal parts of collards, mustard greens, kale,
turnip greens or any combiantion of these. Place in a pot with
just enough water to keep them moist, add some fat-back or a
slice of bacon and cover with a tight fitting lid; long slow
heat will reduce them to the texture of spinach but oh, so
different. You may want to add some b utter before serving;
for myself, I add a few drops of distilled vinegar (I have to
do this on my plate since most of my family scorn this)
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Cora, NC (9:59:52 pm) : QUICK SAUTEED CAULIFLOWER AND RED PEPPERS
2 T. olive oil
1 small head cauliflower, cut into small flowerets
2 medium red bell peppers, cut into thin strips
1/4 - 1/2 t. salt
2 cloves garlic, minced
1 T. cider vinegar
freshly ground black pepper
1. Heat the olive oil in a skillet.
2. Add cauliflower, saute over medium high heat for 5 minutes, stirring
frequently.
3. Add pepper strips, salt and garlic. Keep the heat fairly high and saute
stirring for
another 5-8 minutes, or until everything is just tender.
4. Remove from heat, sprinkle with vinegar, and grind in a generous amount
of black
pepper. Allow to cool to room temperature, then taste to adjust seasonings.
5. Serve warm, at room temperature, or cold.
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Annie, TX (10:01:49 pm) : Curried Cauliflower
Cook 2 pkgs. frozen cauliflower (I use fresh)
Make white sauce:
2 T. butter
2 T. flour
1 1/2 c. sour cream
Mix drained cauliflower, 1 can peas (drained), white sauce, 1/2 t. to 1 t.
curry powder, 1 t. onion salt. Turn into casserole and sprinkle with
almonds. Bake 25 min. 325 degrees.
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Cora, NC (10:04:15 pm) : CABBAGE CASSEROLE
1 medium head cabbage, shredded
1 small jar pimentos, chopped
1 pkg. slivered almonds
1 c. shredded cheddar cheese
1 can cream of mushroom soup
salt and pepper
1/2 stick margarine or butter, melted
1/2 pkg Pepperidge Farm stuffing mix
Boil cabbage in salt water for two minutes; drain. Mix pimentos, almonds,
cheese, soup, salt and pepper. Mix in cabbage and place in a greased
casserole. Mix margarine and crumbs and sprinkle on top of casserole. Bake
at 375 degrees for 30 minutes.
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Risa G., NJ (10:04:51 pm) : Here is one from Green Giant:
Southeast Asian Vegetables and Noodles
4 oz. uncooked vermicelli, broken into 2-inch pieces (1 cup)
1 cup chicken broth
1 (1-lb.) pkg. Green GiantÆ American MixturesÆ Frozen Carrots,
Green Beans and Cauliflower or Frozen Broccoli,
Cauliflower, Sugar Snap Peas and Red Peppers, thawed
1 teaspoon minced garlic
1 teaspoon grated gingerroot
1 teaspoon finely chopped seeded jalapeno chile or 1/4 teaspoon
crushed red pepper flakes
2 tablespoons dry sherry or apple juice
1/4 teaspoon salt
2 teaspoons sesame oil
GARNISH
1/2 cup diagonally sliced green onions
1/4 cup dry roasted unsalted peanut
In large skillet, combine vermicelli and
1 1/4 cups chicken broth. Bring to a boil over medium-high heat. Reduce
heat; cover and simmer 5 minutes, stirring occasionally.
Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to
combine. Increase heat to medium; cover and cook an additional 7 to 9
minutes
or until vermicelli is tender and vegetables are crisp-tender, stirring
occasionally. Sprinkle with onions and peanuts.
s
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Cora, NC (10:05:55 pm) : ITALIAN CAULIFLOWER - BROCCOLI TOSS
1 c. mayonnaise
1/2 c. sour cream
1 small onion, chopped
1 envelope Italian salad dressing mix
2 T. minced parsley
1 1/2 lbs. fresh broccoli, cut into flowerets
1 head cauliflower, cut into flowerets
1 c. shredded mozzarella
Combine first five ingredients; stir well. Combine vegetables and cheese;
toss. Add mayonnaise mixture and toss. Chill 3 - 4 hours before serving.
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Betsy, NY (10:10:01 pm) :
Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: kheacock@utmmg.med.uth.tmc.edu (Kathy Heacock)
Date: Sun, 11 Sep 1994 04:50:51 GMT
This is a delicious and easy soup recipe from Nikki & David Goldbeck's
American Wholefoods Cuisine that they say originated in Italy. I always
use kale; I love it.
Potato and Greens
2 c diced potatoes (about 1 pound)
1 clove garlic, cut in half
4 c water
2 c sliced dark leafy greens (escarole, chard, kale, chickory, wild greens)
1 t salt
1 c diced stale whole grain bread
2 T olive oil
pepper
Combine potatoes, garlic, and water in a soup pot and bring to a boil.
Cover and simmer until potatoes are not quite tender, 10 to 15 minutes.
Add greens and salt to pot, cover, and cook 10 to 15 minutes longer, or
until tender.
Remove from heat, add bread, cover, and let stand off the heat, for 10
minutes. Stir in oil, season with lots of fresh ground pepper, and serve.
Serves 4.
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Risa G., NJ (10:11:30 pm) : Here is another one from the folks at Green
Giant:
Warm Couscous and Roasted Vegetables
Ready in 35 minutes
DRESSING
1/4 cup olive oil or oil
1/4 cup orange juice
1 to 2 teaspoons finely chopped fresh rosemary
1 teaspoon cumin
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
SALAD
1 (1-lb.) pkg. Green Giant American Mixtures Frozen Broccoli,
Carrots and Water Chestnuts
1 teaspoon finely chopped fresh rosemary
2 tablespoons olive oil or oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups ready-to-serve vegetable broth
3/4 cup uncooked couscous
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh basil leaves, cut into thin strips
1 (15-oz.) can Green Giant or Joan of Arc Garbanzo Beans or
15-oz. can Progresso Chick Peas, drained
2/3 cup diced seeded Italian plum tomatoes
3 tablespoons pine nuts
GARNISH
Radicchio or red leaf lettuce
Long strips of orange peel
Fresh basil sprigs
Heat oven to 400 F. Spray 15x10x1-inch baking pan with nonstick cooking
spray. In small bowl, combine all dressing ingredients; blend well. Set
aside.
If necessary, cut broccoli from frozen vegetables into bite-sized pieces.
In large bowl, combine vegetables and 1 teaspoon rosemary; toss gently.
Drizzle with 2 tablespoons oil; toss to coat. Sprinkle with salt and pepper.
Spread vegetables in single layer on spray-coated pan.
Bake at 400 F. for 12 to 13 minutes or until vegetables are lightly
browned and crisp-tender.
Meanwhile, in medium saucepan, bring broth to a boil. Remove from heat;
stir in couscous and red pepper flakes. Cover; let stand 15 minutes.
In large bowl, combine roasted vegetables and 1/3 cup basil; toss gently.
Stir in beans, tomatoes and pine nuts. Fluff couscous with fork. Add
couscous and dressing; mix gently.
To serve, line serving platter with radicchio. Spoon salad over
radicchio. Garnish with orange peel and basil sprigs.
10 (1/2-cup) servings.
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Betsy, NY (10:13:02 pm) :
I'm sorry I don't know the source of this recipe:
GREENS AND APPLES
(Serves 4)
Tart, sweet apples go very nicely with tangy greens. This dish is
especially nice with mustard greens or kale.
2 teaspoons soy margarine
2 medium-size Granny Smith apples, coarsely chopped
1/3 cup frozen apple juice concentrate
1 pound greens, rinsed and finely chopped
Salt and pepper to taste
In large saucepan, melt margarine over medium heat. Add apples and cook,
stirring, until lightly browned.
Add remaining ingredients. Cover and cook, stirring occasionally, until
greens are tender. Serve immediately.
Total Calories Per Serving: 140 Fat: 2 grams
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Betsy, NY (10:15:44 pm) :
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Date: Mon, 9 Jan 1995 07:50:12 GMT
Saute kale with a little crushed garlic in some good olive oil,
drizzle with balsamic vinegar, and enjoy.
There is a good recipe for Perciatelli with greens and seasoned breadcrumbs
in the 1/95 issue of Bon Appetit. I made it with half kale and half mustard
greens for the greens part of it, and it was excellent.
Oh, heck, here is the recipe.
Perciatelli is a thick tubular relative of spaghetti according to the
text. I just used spaghetti.
Seasoned Breadcrumbs
3 tbsp olive oil
2 cups fresh breadcrumbs from French or Italian Bread
1 cup freshly grated pecorino romano cheese (about 3 oz)
1 tbsp grated lemon peel
1 tbsp dried oregano
Pasta
1 lb perciatelli (or spaghetti)
4 tbsp olive oil
4 garlic cloves, chopped
3 bunches of greens, stemmed and sliced crosswise.
For breadcrumbs: healtoil in large skillet over medium-high. Add
breadcrumbs;
stir until crisp and golden, about 3 minutes. Transfer to bowl and mix in
1/2
cup cheese, lemon peel, and oregano. Can be made up to 4 hours ahead.
Pasta: cook pasta in large pot of boiling salted water until al dente.
Meanwhile, head 3 tbsp oil in large Dutch oven over medium high. Add garlic;
stir until light brown. Add kale, if using, and stir unil wilted, about
1 minute. Add mustard and/or dandelion greens and stir until wilted, about 2
minutes.
Drain pasta, reserving 1 1/2 c cooking liquid. Return pasta to pot. Add
1 tbsp oil, greens, and reserved cooking liquic; toss to coat. Add
remaining 1/2 cup cheese. Season with waltand generous amount pepper.
TRansfer to bowl. Top with breadcrumbs.
My own note: the amount of pasta cooking water they call for made the
pasta WAY too wet for my taste. Next time I'm using a lot less.
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Crabby, VA (10:15:50 pm) : SAUERBRAUTE by Mrs. Curtis Sparkman
Fort Worth, Texas
1 #3 can Sauerkraut ( well drained)
1 lb. cabbage, shredded
1 small onion, chopped
1 20z can mushrooms
2 bacon slices, cut in pieces
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
Put ingredients in sauce pan. Add water to just barely cover. Put on lid,
simmer 1 1/2 hours. Adjust seasonings.
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Betsy, NY (10:18:59 pm) :
From: mikeace@ix.netcom.com (Robyn Walton)
Newsgroups: rec.food.recipes
Date: 31 Dec 1995
CZECHOSLOVAKIAN CABBAGE SOUP
Ingredients:
2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut
Preparation :
Place beef bones, onion, carrots, garlic and bay leaf in roasting
pan. Top with short ribs; sprinkle with thyme and paprika. Roast,
uncovered, in 450 degree oven for 20-30 minutes or until meat is
brown. Transfer meat and vegetables into large kettle. Using a
small amount of water, scrape browned meat bits from roasting pan
into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring
to boil. cover; simmer 1-1/2 hours. Skim off fat. Add parsley,
lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat
from bones. Cut meat into bite-size pieces, return to kettle. Cook
5 minutes longer.
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Betsy, NY (10:20:33 pm) :
From: cch@salata.com (Cathy Harned)
Date: 13 Jan 96 16:35:37 -0800
Title: Kohlrabi Saute
Categories: Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 1 batch
4 md Kohlrabi bulbs
1 tb Butter or margarine
1 tb Olive oil
1 Garlic clove; finely chopped
1 md Onion; chopped
1 tb Lemon juice
2 tb Parsley; chopped
Salt & freshly ground pepper
2 tb "Lite" sour cream
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs.
In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and
saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in
lemon juice and parsley, then season with salt and pepper to taste. Stir in
sour cream, and serve hot.
Yield: 4 to 6 servings.
From 1993 "Shepherd's Garden Seeds Catalog." Pg. 19. Electronic format by
Cathy Harned.
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Candy,VA (10:31:51 pm) : Fresh Vegetables
4 stalks fresh broccoli
1 med green pepper, chopped
1 small head cauliflower, broken into small pieces
8 large mushrooms, sliced
3 stalks celery, chopped
Combine veggies and marinate in:
1 c sugar
1/2 c vinegar
1 small onion, grated
2 t dry mustard
1 t salt
1 c or 1 1/2 c oil
2 T poppyseed
Chill at least 3 hours before serving
Recipe from my Aunt Ruth Zimmerman
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Candy,VA (10:42:28 pm) : Cauliflower & Broccoli Salad
1 med cauliflower (flowerets)
1 cup peas (frozen & thawed)
2 T green onions, including tops
2 cups brocolli, (flowerets)
1/2 c sliced celery
Mix all above ingredients together
Sauce:
1 c mayo
1/4 c sour cream
1 T sugar
14 T garlic salt
Tabasco sauce to taste
Pour sauce over vegetables & refrigerate overnight
Recipe from my Aunt Ruth Zimmerman
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Candy,VA (10:45:02 pm) : Sauerkraut Salad
1 large can sauerkraut
1 c chopped celery
1 c chopped onion
1 c chopped green peppers
1 c sugar
Refrigerate 24 hours
Again a recipe from my Aunt Ruth
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Cow, (11:04:08 pm) : Lemon Broccoli, Saute 1 onion, 1 bunch of broccoli,
seperated into florets, and 1 1/2 cup sliced celery with 3 cloves minced
garlic until crisp tender. Add 2 teaspoons fresh limon zest,1 1/2 teaspoons
lemon juice. Season with salt and pepper. Very good.
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Margaret, MA (11:25:11 pm) :
* Exported from MasterCook *
Lemon Buttered Brussels Sprouts With Pecans
Recipe By : Broccoli and Company by Audra and Jack Hendrickson
Serving Size : 4 Preparation Time :0:20
Categories : ==Check== Forster
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp butter
1/2 Cup pecan halves
2 Cups brussels sprouts -- cooked
salt and pepper -- to taste
1/2 lemon -- thinly sliced
Heat butter in a medium covered frying pan. Add pecans and stir over
medium-high heat until lightly toasted. Add the brussels sprouts and stir
gently to mix with the pecans. Salt to taste. Reduce heat to low. Arrange
the lemon slices over the brussels sprout mixture, cover and cook for 10
min. Remove the lemon slices, turn the brussels sprouts in a serving dish,
dust with pepper.
- - - - - - - - - - - - - - - - - -
NOTES :
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SueA, CA (11:26:32 pm) : Broccoli with Cheddar Vinaigrette
Gourmet Sept. 1993
1 tablespoon olive or vegetable oil
1 1/2 teaspoons white-wine vinegar
1 tablespoon water
1/4 teaspoon Tabasco
1/2 cup coarsely grated Cheddar
1/2 pound broccoli, cut into long flowerets
In a blender blend together the oil, the vinegar, the water, the Tabasco.
the Cheddar, and salt and pepper to taste until the vinaigrette is smooth.
In a small saucepan bring 1 inch of water to a boil and in it cook the
broccoli, covered, over high heat for 4 to 5 minutes, or until it is
crisp-tender. Drain the broccoli well and serve it topped with the
vinaigrette. Serves 2.
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Margaret, MA (11:26:57 pm) :
Shredded Kale Greens (Latin America)
5 lbs. kale greens or collard greens
3/4 cup bacon fat
1-1/2 tsps. salt
1.Trim greens and remove tough stems. Shred into 1/4" strips. Drop into
boiling water and cook for 3 minutes. Drain well.
2.Melt bacon fat and add greens. Cook, stirring occasionally for 30 minutes.
Do not let brown. Stir in salt and serve immediately.
From: Memorex Library, International Recipes
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Margaret, MA (11:28:50 pm) :
Mexican Style Cauliflower (Mexico)
1 head cauliflower, separated into flowerets
1-1/2 cups tomato sauce
2 Tbs. chopped parsley
1/8 tsp. cloves
1/4 tsp. cinnamon
1 Tbs. capers
2 Tbs. chopped olives
3 Tbs. grated cheese
2 Tbs. fine bread crumbs
1 Tbs. olive oil
1.Cook cauliflower in boiling water until barely tender. Drain.
2.Mix tomato sauce with parsley, spices, capers and olives. Pour a little
into baking dish, add cauliflower and cover with remaining sauce.
3.Sprinkle with cheese, crumbs and oil and bake at 425 degrees until brown.
From: Memorex Library, International Recipes
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SueA, CA (11:31:04 pm) : This is a recipe my husband copied for me to
make--I haven't tried it yet..It must be one of Emeril's since it calls for
Essence HAM HOCK AND WILD GREEN GUMBO
4 ham hocks (about 2 pounds, total)
Pinch of cayenne
5 bay leaves
8 1/2 cups water
4 pounds of assorted greens, such as collard, mustard, turnips, frisee,
arugula, and spinach, washed, stemmed, and
trimmed
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/2 cup finely chopped parsley
File powder
Salt and pepper
3 cups cooked white rice, warm
1 tablespoon chopped green onions
Essence
In a large pot, combine the ham hocks, bay leaf, and water together. Season
with salt and pepper. Bring the liquid up to a boil and reduce to a simmer.
Cook the ham hocks for 30 minutes. With a
slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to
medium and add the greens, a handful at a time and blanch until they are
wilted. Drain and reserve the liquid.
Chop the greens. Set aside. In the same pot, heat the oil. When the oil is
hot, sautÈ the vegetables until they are wilted, about 10 minutes. Add the
ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to
a simmer. Cook for 1 1/2 hours. Add the file powder right before serving.
Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a
spoonful of the rice in the center. Garnish with green onions and Essence.
Yield: 8 servings
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Margaret, MA (11:31:07 pm) :
Stir-fried broccoli (China)
1 large bunch broccoli, cut into flowerets
2 Tbs. peanut oil
1 tsp. salt
1/2 tsp. sugar
2 Tbs. chicken broth
1 tsp. cornstarch dissolved in 1 Tbs. water
1.Heat oil and stir-fry broccoli for 1 minute to coat well with oil. Add
salt, sugar and chicken broth, stirring. Cover and cook for 2 to 3 minutes
over medium heat.
2.Add cornstarch and stir until thickened and clear.
From: Memorex Library, International Recipes
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Margaret, MA (11:34:47 pm) :
Borscht (Russia)
2 cups finely shredded cabbage
2 cups boiling salted water
1/2 cup chopped onion
1/4 cup butter
1 1-lb. 4-oz. can whole beets
1 qt. chicken broth
2 tsps. caraway seeds
1 tsp. sugar
salt and pepper
3 Tbs. lemon juice
1/4 cup white wine
sour cream
1.Cook cabbage for 10 minutes in salted water. Cook onion in butter for a
few minutes. Drain beets, saving juice, and chop finely.
2.Add broth to the onion. Bring to a boil, then add cabbage and water. Add
beets, 1 cup beet juice, and all seasonings. Simmer 10 minutes.
3.Add lemon juice and wine and heat a few more minutes. Serve with sour
cream.
From: Memorex Library, International Recipes
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Margaret, MA (11:35:59 pm) :
Cabbage a la Russe (Russia)
3 cups shredded cabbage
2-1/2 tsps. sugar
salt and pepper
12 prunes, pitted and soaked in hot water
1/2 green pepper, cut into strips
1/2 cup heavy cream, whipped until stiff
3 Tbs. vinegar
2 Tbs. horseradish
1 tsp. finely chopped onion
1.Soak cabbage in ice water 30 minutes and drain.
2.Add sugar and toss. Season with salt and pepper.
3.Cut prunes into strips and add to cabbage along with green pepper.
4.Make dressing: mix whipped cream with vinegar and salt and pepper, then
fold in horseradish and onion.
5.Mix dressing with cabbage and chill before serving.
From: Memorex Library, International Recipes
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SueA, CA (11:36:47 pm) : { Exported from MasterCook Mac }
Oriental Spicy Slaw
Recipe By: Woman's Day July 1990
Serving Size: 1
Preparation Time: 0:00
Categories: Salads
Amount Measure Ingredient Preparation Method
Dressing
1/4 cup granulated sugar
1/4 cup rice or cider vinegar
2 teaspoons salt
2 teaspoons pepper
3/4 cup vegetable oil
1/4 cup dark oriental sesame oil
1 1/2 tablespoons hot chili oil or to taste
Salad
2 1/4 pounds green cabbage (14 cups) shredded fine
1 1/3 cups green onions chopped
3 packages chicken-flavor oriental noodles, 3 oz each with seasoning packs
1 cup slivered almonds toasted
1/4 cup sesame seeds toasted
1. To make dressing, put sugar, vinegar, salt and pepper in a large bowl and
whisk until sugar dissolves. Whisk in oils until well blended.
2. Add cabbage and green onions. Toss to mix. Cover and refrigerated
overnight (mixture will wilt and decrease in volume).
3. About 4 hours before serving crumble uncooked noodles over cabbage
mixture. Sprinkle with seasonings (from packets) and toss to mix well.
5. Just before serving add almonds and sesame seeds and toss to mix. Makes
10 cups, 14 servings.
­­­­­
Notes: per serving: 308 calories 22gm fat
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END OF FILE - Part 2 (of 2)
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