Recipe: Soup and Salad Recipes (8)

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Soup and Salad Recipes - 2000-11-09 (8)

recipelink.com (08:04:44) :

Recipe: Turkey Seasoning
Posted By: Betsi in GPT
Date: November 24th 1998
Board: recipelink.com Holiday Cooking Club

I work in a Doctors Office, of course the topic today was Thanksgiving, One on my patients told me a good way to inject turkeys were as follows: Liquid crab boil and Italian salad dressing

Put one syringeful of the liquid crab boil, (Zatarain's is usually best) injected in various parts of the bird.
Then, use the Italian dressing, (in an equal part).
This should be done about 12 hours before cooking.

recipelink.com (08:02:30) :

Recipe(tried): Turkey Injection
Posted By: Chip Engler
Date: November 21st 1998
Board: recipelink.com Holiday Cooking Club

Here is my basic injecting sauce. You can modify it bunches of ways. And don't be concerned, it is not hot, just delicious:

1 quart water
1 oz pepper sauce (like frank's cayenne)
1 tsp. garlic powder
1 1/2 oz onion juice
1/4 cup salt
3 oz. Worcestershire sauce
1 1/2 oz garlic juice
1 tsp. meat tenderizer
1 oz tequilla

Combine all ingredients in a sauce pan and bring to a boil. Leftovers can be stored in the fridge for the next bird.

(06:32:32) : CRANBERRY SALAD - TG

1 sm. pkg. cherry or strawberry jello
1 pkg. Knox gelatin
1 c. sugar
1 T. lemon juice
1 c. pineapple juice
1 c. hot water
1 c. raw grated cranberries
1 orange, zested & grind pulp
1 c. crushed pineapple
1 c. celery, finely chopped
1/2 c.pecans

DO NOT VARY THESE DIRECTIONS

Follow directions m unflavored gelatin package to soften. Dissolve jello in 1 c. hot water. Add
this to unflavored gelatin, sugar, lemon juice, and pineapple juice. Place in refrigerator until it begins to set. Add other ingredients. Stir well.
Yield 10 servings. Suzi Powell

Betty,.Athens,.Ga. (04:57:50) :

TURKEY SOUP

If there is no stuffing in the bird, take the left-over and with as much celery (& leaves) as you want for flavor, let it slow boil for awhile, add carrots, simmer, add rice, about 1/2 cup, simmer till all is tender, you can add more ass't veg. if you want. Not bad for a chilly dreary day.

Kelly~WA (12:56:52) :

Creamy Root Vegetable Soup with Oats

1/2 cut old-fashioned rolled oats
1/2 teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt

Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.

Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.

Stir in the pureed oatmeal and salt. Serve

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

Kelly~WA (12:55:58) :

Butternut-Black Bean Soup

8 to 10 servings

2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)

Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.

Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.

Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.

Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.

Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

Kelly~WA (12:55:17) :

Red Potato Salad with Asparagus and Artichoke Hearts

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3"} potatoes)

1 pound fresh asparagus, 1 inch trimmed off the base and, if the stalks are thicker than a pencil, peeled.

4-1/2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1-1/2 teaspoons honey

3/4 teaspoon sea salt, plus more to taste

6 tablespoons extra-virgin olive oil

1 14-ounce can whole artichoke hearts, drained, each heard cut vertically into eighths

3 ounces blue cheese (about cup) or more to taste, crumbled (optional)

2 tablespoons chopped fresh dill

Freshly milled black pepper

Fresh arugula or spinach (optional)

Place the potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a fork, 15 to 12 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl.

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creams. Add the artichoke and dressing to the potatoes and toss lightly.

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste and adjust seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

VARIATION ~~ No-Frills, Red Potato Salad.
Omit the asparagus, artichoke hearts and blue cheese. The dill can be omitted, too, though I prefer to use it. Add medium red onion, diced, and one large celery rib, diced.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]

Nan(SC) (09:53:23) :

Congealed Cranberry Salad
Serves 10 to 12

1 (3oz) pkg. blackberry jello
1 (3oz) pkg. raspberry jello
2 cups boiling water
1 (16oz) can whole cranberry sauce
1 (20oz) can crushed pineapple. Drain & reserve juice.
1 cup chopped walnuts

Dissolve the jello in boiling water in a large bowl.
Add the cranberry sauce to the hot jello mixture and mix well.
Add enough water to the reserved juice to measure 3/4 cup
Add the pineapple and juice mixture to the jello
Add the walnuts
Pour into a large mold and chill until firm.