Recipe: Letter K Recipes (3) - 09-12-2000 Recipe Swap (updated)
Recipe Collections3 LETTER K RECIPES
September 12, 2000 Recipe Swap
RECIPES IN THIS FILE:
Key Lime Mousse with Homemade Yogurt Cheese
Sauteed Kohlrabi and Apples
Bi-Color Gratin
KEY LIME MOUSSE WITH HOMEMADE YOGURT CHEESE
From: Kelly~WA
Makes 6 servings
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup fresh lime juice
1 tbsp grated lime rind
1/2 cup sugar
3 cups Nonfat Yogurt Cheese (recipe follows)
Dissolve gelatin in 1/4 cup cold water. Add 1 cup boiling water and stir until dissolved. Add lime juice, rind and sugar. Stir well.
Mix in yogurt cheese until smooth. Pour into a deep 9-inch pie pan, or pour into small individual-serving-size containers. Chill until firm before serving.
HOW TO MAKE NONFAT YOGURT CHEESE
Makes 3 cups
2 quarts (4 pounds) plain nonfat yogurt (do not use yogurt with gelatin added)
Set a colander over a large bowl, supporting it so the base of the colander is at least 2-inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt cheese from cloth and use in recipes of your choice.
SAUTEED KOHLRABI AND APPLES
From: Kelly~WA
Makes 4 servings
4 tablespoons (1/2 stick) butter or margarine, divided use
4 small kohlrabi, peeled and cut into thin slices
1 Granny Smith (tart) apple, cored and cut into thin wedges
Melt 1 tablespoon butter in a non-stick skillet. Saute the kohlrabi slices until they are bright green (about 5 minutes).
In a separate skillet, saute the apple wedges in the remaining 3 tablespoons butter until softened and slightly browned (about 5 minutes). Toss with the kohlrabi and serve immediately.
BI-COLOR GRATIN
From: Kelly~WA
Makes 4-6 servings
1 large kohlrabi
2 large sweet potato
1 large white onion
1/2 cup fresh bread crumbs
4 tablespoons olive oil
Salt and pepper, to taste
Water
Slice kohlrabi, sweet potatoes and onion in thin rounds.
Spread olive oil in a round baking dish; sprinkle with bread crumbs and place onion rings on them.
Bake in a preheated 400 degree F oven for 20 minutes, or until onions are slightly browned.
Remove from oven and place a layer of sweet potatoes on onions, then a layer of kohlrabi, sweet potatoes again and finish with kohlrabi. Season with salt and pepper. Pour a glass of water on vegetables, large enough to moisten all of them.
Cover tightly with aluminum foil and bake for 45 minutes, until all liquid has been absorbed and vegetables have become tender.
When done, invert on serving plate and cut in wedges.
September 12, 2000 Recipe Swap
RECIPES IN THIS FILE:
Key Lime Mousse with Homemade Yogurt Cheese
Sauteed Kohlrabi and Apples
Bi-Color Gratin
KEY LIME MOUSSE WITH HOMEMADE YOGURT CHEESE
From: Kelly~WA
Makes 6 servings
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup fresh lime juice
1 tbsp grated lime rind
1/2 cup sugar
3 cups Nonfat Yogurt Cheese (recipe follows)
Dissolve gelatin in 1/4 cup cold water. Add 1 cup boiling water and stir until dissolved. Add lime juice, rind and sugar. Stir well.
Mix in yogurt cheese until smooth. Pour into a deep 9-inch pie pan, or pour into small individual-serving-size containers. Chill until firm before serving.
HOW TO MAKE NONFAT YOGURT CHEESE
Makes 3 cups
2 quarts (4 pounds) plain nonfat yogurt (do not use yogurt with gelatin added)
Set a colander over a large bowl, supporting it so the base of the colander is at least 2-inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt cheese from cloth and use in recipes of your choice.
SAUTEED KOHLRABI AND APPLES
From: Kelly~WA
Makes 4 servings
4 tablespoons (1/2 stick) butter or margarine, divided use
4 small kohlrabi, peeled and cut into thin slices
1 Granny Smith (tart) apple, cored and cut into thin wedges
Melt 1 tablespoon butter in a non-stick skillet. Saute the kohlrabi slices until they are bright green (about 5 minutes).
In a separate skillet, saute the apple wedges in the remaining 3 tablespoons butter until softened and slightly browned (about 5 minutes). Toss with the kohlrabi and serve immediately.
BI-COLOR GRATIN
From: Kelly~WA
Makes 4-6 servings
1 large kohlrabi
2 large sweet potato
1 large white onion
1/2 cup fresh bread crumbs
4 tablespoons olive oil
Salt and pepper, to taste
Water
Slice kohlrabi, sweet potatoes and onion in thin rounds.
Spread olive oil in a round baking dish; sprinkle with bread crumbs and place onion rings on them.
Bake in a preheated 400 degree F oven for 20 minutes, or until onions are slightly browned.
Remove from oven and place a layer of sweet potatoes on onions, then a layer of kohlrabi, sweet potatoes again and finish with kohlrabi. Season with salt and pepper. Pour a glass of water on vegetables, large enough to moisten all of them.
Cover tightly with aluminum foil and bake for 45 minutes, until all liquid has been absorbed and vegetables have become tender.
When done, invert on serving plate and cut in wedges.
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