Ingredients:
1 T. Oil
1 Onion, chopped
6 C. Chicken stock
1 1/4 Lbs. Sweet potatoes, peeled and roughly chopped
1/2 t. Nutmeg
1 t. Salt, or to taste
1/4 t. White pepper
Sour cream
Procedure:
Heat oil in a pot over medium heat and add onions. Cook, stirring, for
5 minutes
Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil
Reduce heat to low and simmer, uncovered, for about 30 minutes. Remove
from heat and purée the soup in batches
Replace puréed soup in a pot and reheat, covered, over low heat
To serve, place a dollop of sour cream in the bottom of each soup
bowl. Ladle piping hot soup into those bowls and swirl slightly for form a
marble effect with the sour cream
Notes:
Can also be garnished with a dollop of cranberry sauce at the very
end, or with paprika, chopped parsley, ground nuts, etc.
Ingredients:
2 C. Vanilla ice cream
1 1/4 C. Low fat milk
1/4 t. Mint extract
8 Drops green food coloring
Procedure:
Combine all the ingredients in a blender and blend on high speed until
thet are smooth
Pour the blended ingredients into two 12 ounce cups and serve each
with a straw
Notes:
Stop blender to stir with a spoon if necessary to help with the
blending of the ice cream
Other flavours can be made by omiting the mint and using other
ingredients such as berries, extracts, fruit, etc.
Ingredients:
2 T. Extra vergin olive oil
1 Small onion, diced
10 oz. Frozen chopped spinach, thawed and sqeezed dry
1 Egg
1/3 C. Fresh parmesan, grated
1/8 t. fresh ground black pepper
1/2 Lbs. Phyllo
1/2 C. Butter, melted
Procedure:
In a 2 quart saucepan over medium heat, in hot oil, cook the onion
until tender, stirring occasionally
Remove from heat, stir in spinach, egg, cheese and pepper
With a knife, cut phyllo lenghtwise into 2 inch wide strips. Place the
strips onto waxed paper, then cover them with a slightly damp towel
Brush the top of one stripe of phyllo with melted butter. Place about
1 teaspoon of the spinach mixture at the short end of the strip
Fold one corner of the strip diagonally over the filling so the short
edge meets the long edge, forming a right angle
Continue folding over at right angles until you reach the end of the
strip to form a triangular shap package
Repeat with the remaining strips ao phyllo and spinach mixture
Place the packages, seem side down, on a baking sheet and brush with
melted butter
Bake in a preheated 425°F oven for about 15 minutes or until they
are golden brown in colour
Serve hot and garnish
Notes:
Olive oil can be used in place of the melted butter
Blanched fresh spinach, again squeezed dried, can be used in place of
the frozen
Feta cheese can be used in place of the parmesan
Serve as an appetizer or hors d'oeuvre
Ingredients:
1 Lbs. Frozen chopped spinach, thawed
1/4 C. Butter
1 Bunch green onions, sliced thin
2 Carrots, shredded
1 C. Heavy cream
1 3/4 t. Salt
1 t. Fresh basil, chopped
1/8 t. Cayenne pepper
4 Eggs
Procedure:
Place the spinach in a colander in a sink. Using the back of a wooden
spoon, press the spinach and squeeze, to remove all the moisture
With a knife finely chop the spinach
Grease well a 8 1/2 by 4 1/2 loaf pan, line the bottom of the pan with
tin foil
In a 2 quart saucepan over medium heat, in hot butter, cook the onions
and carrots until they are tender, about 5 minutes, stirring frequently
Stir in the spinach, cream, salt, basil and cayenne and heat to a boil
Remove the saucepan from the heat and stir in the eggs
Spoon the mixture into the loaf pan, speading evenly and cover with
foil
Place the loaf pan on a 13 by 9 inch baking pan. Fill the baking pan
with hot water to come 1 inch up the sides of the loaf pan
Bake in a preheated 375°F oven for 1 1/4 hoursor until when a
knife inserted in the center through the foil comes out clean
Cool in the pan on a wire rack for 15 minutes
Place two heavy cans on top to weigh down the pâté and
refigerate overnight
About 15 minutes before serving, remove the cans and foil from the top
of the pâté. With a metal spatula, loosen the
pâté from the sides of the pan. Invert a platter over the
pan, then invert the platter and pan together and lift the pan off
Remove the rest of the foil and slice the pâté into 10
slices
Serve and garnish
Notes:
Fresh spinach can be used, but it first must be blanched and dried
Can be garnished with such items as watercress, carrot tops, etc.
Spaghetti With Ham And
Peas:
Ingredients:
8 oz. Spaghetti noodles
1/4 C. Butter
1 T. A.P. Flour
1/4 t. Salt
1/4 t. Cracked pepper
1 1/2 C. Heavy cream
10 oz. Frozen peas, thawed
1 C. Fontina cheese, shredded
1 C. Mozzarella cheese, shredded
5 oz. Ham, julienned
Procedure:
Cook the spaghetti as directed of pasta, drain in a colander and keep
warm so it can be finished off
Meanwhile, in a 3 quart saucepan over low heat, melt the butter and
stir in the flour, salt and pepper
Gradually stir in the heavy cream, cook stirring, until thickened
Add the peas and cheese, stirring until the cheeses are melted
Stir in the ham
In a large bowl, toss the spaghetti and cheese mixture until the
noodles are well coated
Serve immediately and garnish
Notes:
Other types of cheese, such as jarlesburg,
swiss, parmesan, Monteray Jack, etc. can be used in place of the fontina
The noodles can be tossed with a little amount of olive oil when they
are drain, so that they do not stick together
the noodles can be reheat in a microwave
oven to reheat them, if need be
