Fresh vegetable stuffing (from chicago tribun
Yield: 14 Servings
Ingredients:
- 3 tb Olive oil
- 2 Carrots chopped
- 2 Med. Yelloe onions chopped
- 1 Stalk celery chopped
- 1 ts Fresh thyme*
- 1 ts Fresh tarragon*
- 1 ts Fresh sage*
- 1 ts Fresh basil chopped*
- 1/2 ts Salt
- 1/2 c Fresh chives chopped
- 2 ts Cracked black pepper
- 1/2 ts Salt
- 2 Small Zuchinni chopped
- 2 c Spinach leaves washed - stemmed and shredded
- 2 Yellow squash chopped
- 1/2 c Dry white wine
- 2 c Fresh homemade bread crumbs - made from 3 or 4 slices of - bread
- 1 c Freshly grated parmesan
Instructions:
-cheese * if using dried seasonings use 1/2 teaspoon 1. Heat oil in alarge skillet over a medium flame. Add carrots and saute about 2 minutes. Add Onion celery and all seasonings. Cook until slighltly soft about 4 minutes. Add squash spinach and wine. Cook 2 minutes. 2. Remove from heat and place in large bowl. Add bread crumbs and parmesan cheese. Stir. If using as stuffing cool in refrigerator 2 hours before using. If baking separately heat oven to 350 degrees. Butter a 3-quart casserole and place mixture in it. Bake until warm. [This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence the "servings: 14." If using Mealmaster use its scaling feature to adjust quantities to the size poultry you are using.] This is from the Chicago Tribune Magazine 11/13/93 and was in a feature on how to put on a large "corporate" dinner party at home. This recipe was provided by "At Home Chef an outfit which has put
together 12 professional chefs who work by day as chefs at executive
dining rooms and will come cook meals at private homes for evening
functions.
Posted by Bud Cloyd in the Cooking Echo
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Title: FRESH VEGETABLE TURKEY SALAD
Categories: Poultry, Salads
Yield: 4 Servings
1 c Seven Seas Viva (or any
Brand) Italian Dressing
1 c Halved cherry tomatoes
1 c Quartered mushrooms
1 c Sliced zucchini or yellow
Squash
1/2 c Pitted ripe olives
1/2 c Red pepper strips
1/2 c Sliced carrots
1/4 c Red onion rings
8 c Torn assorted greens
1/2 lb Lois Rich fully cooked
Oven Roasted Breast of
Turkey, cut into strips
2 oz Kraft Natural Shredded Mild
Cheddar Cheese
Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper,
carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss
vegetable mixture with greens. Top with turkey and cheese. Serve with
additional dressing if desired. Makes 4 to
6 servings.
VARIATION: Substitute Seven Seas Free Italian or Light Italian
Reduced Calorie Dressing for Seven Seas Viva Italian Dressing.
Preparation time: 15 minutes plus refrigerating.
Source: Sunday Inquirer Coupon Section
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Title: FRESH WALLEYE
Categories: Fish
Yield: 4 Servings
1 lb Walleye Fillets
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2 tb Lemon juice
2 Garlic cloves; minced
3 tb Soy oil
2 tb White wine
1 pn Fresh chopped sweet basil
Leaving skin on, place fillet skin down on broiler. Brush fillet with
paste. Dust with paprika. Broil one side 10 minutes per each inch of
thickness. If sauce is desired, use marinade of fresh garlic, dijon
mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon
wedges, chopped parsley or chopped green onion. Serves 4 people.
(Per Serving): 201 calories/23 grams protein/1 gram carbohydrates/10
grams total fat/2 grams saturated fat/101 mg cholesterol/72 mg sodium
(courtesy of Chef Ed Bihn, The Buxton Inn, Granville, Ohio).
Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias.
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Title: FRESH WATER-CHESTNUT OMELET
Categories: Eggs, June 1996 i
Yield: 8 Servings
20 Whole fresh water chestnuts
Or 2 8-oz cans
12 lg Eggs
1 1/2 ts Salt
3 tb Olive oil
3 Whole scallions -- trim,
Peel, cut 1/4 Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute. Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula lifting sections of eggs onto sides of wok until puffed slightly and lightly browned 2 to 6 minutes. Turn onto a plate. Top with scallions cut into wedges and serve. Recipe By : Martha Stewart Living June 1996 From: "Dax C. Davis"
