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Women's Ministry
RECIPIES
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LOTS of SALADS

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ASIAN PEAR SALAD
serves 4
 
 
4 cups mixed fisee, baby arugula, and other small greens
8 dates, pitted and chopped
8 sprigs mint, leaves picked from stems, chopped, 1cup
1 Asian pear, cored and sliced into wedges, [can use other
    pears]
2 tbsp freshly squeezed lemon juice, 1 lemon
2 tbsp extra-virgin olive oil
    Course salt and freshly ground pepper
 
In a large bowl, toss together greens, dates, mint, and pear.   In a small bowl, whisk together lemon juice and oil; season with salt and pepper.  Pour mixture over salad.  Toss to combine well, and serve immediately.

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LEBANESE CABBAGE SALAD
 
by valerie
 
Serves 4
 
2 cups finely shredded green cabbage
1/2 cup thinly sliced green pepper
1 small tomato, seeded and finely chopped
1/4 cup thinly sliced red or white onion or scallions
2 tbsp finely chopped parsely
2 tbsp finely chopped mint
1/4 cup olive oil
1/4 cup freshly squeezed and strained lemon juice
1 medium clove garlic, crushed [optional]
Salt to taste
 
Combine the cabbage, green pepper, tomato, onion, parsley, mint in a salad bowl.  Beat together the oil, lemon juice, garlic, and salt with a fork or whisk until well blended and pour over the vegetables.  Toss gently but thoroughly and serve at once.

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Coucous Bean Salad
 
1 1/4 cups        vegetable stock
1 cup                whole wheat couscous
1                      grated zucchini, and or 1 cup peas
1//4 tsp           salt and pepper
Half                 sweet red pepper, diced
1 can                 19oz black beans, red kidney beans drained and
                        rinsed
1/4 c                toasted pine nuts
2 tbsp              chopped fresh parsley
4 oz                 feta cheese
Dressing
1/4 c                 extra-virgin olive oil
1 tsp                  grated lemon rind
2tbsp                 lemon juice
2 tsp                  Dijon mustard
2                        cloves garlic, minced
 
In sucepan, bring stock to boil, add couscous, zucchini, salt and pepper.  Cover and remove from heat, let stand for 5 minutes.  Fluff with fork and transfer to large bowl.  Add red pepper, black beans, pine nuts and parsley, toss to combine.
 
Dressing:  In measuring cup, whisk all together, pour over salad, toss to coat.  Top with feta.  Serves 4

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SOUPS and THINGS

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Florentine Crepe Cups

 

3 eggs, slightly beaten

2/3 cup flour

  tsp salt

1 cup milk

 

Combine ingredients and beat until smooth.  Let stand 30 minutes.  For 12 crepes, pour 2 tbsp batter into hot lightly greased 8 inch skillet.  Cook on one side only until lightly browned.

 

Line muffin tins with the crepes and fill with filling……..

 

Filling:

 

1 cups Cheddar Cheese

3 tbsp flour

3 eggs, slightly beaten

2/3 cup Mayonnaise

10 oz pkg frozen spinach, chopped, thawed, drained

4 oz can mushrooms, drained

6 crisply cooked Stripples, crumbled

tsp salt, dash of pepper

 

Mix the filling tossing cheese with flour adding the rest of ingred.  Fill crepes in the muffin tins.  Bake 350  for 30 min or until set.  Garnish with Stripple curls

 

 

 

 

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CAULIFLOWER AND BROCCOLI SOUP
 
Serves about eight
 
1 head of cauliflower
2-3 heads of broccoli
2 onions
1 cup of celery
2-3 cloves garlic
2 large size potatoes diced
Salt to taste
2-3 tbsp chicken-style seasoning
Tofu milk Powder
1/2 cup flour mixed with enough water for thickening the soup
Swiss Cheese [opt]
 
  1. Dice onions, garlic and fry in small amount of oil or margarine
  2. Cook potato separately till soft
  3. Chop vegetables in small pieces.  Put cauliflower, potato, garlic, onion in dutch oven, just cover with water.  Cook until tender.  Add seasoning and tofu milk powder.
  4. Thicken slightly with flour
  5. Add broccoli, simmer until tender, do not boil or soup will curdle
  6. You may add Swiss cheese to taste.  Enjoy! This soup is best when eaten fresh
 

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VICHYSSOISE
 
[pronounced veeshy-swaz]
 
 
1 lb leeks
1/2 cup chopped onion
1/4 cup butter or margarine
1 lb potatoes [3 med] cut up into cubes about 2 cups
1/2 tsp salt
Dash white pepper
4 cups of water with chicken style seasoning
2 cups milk--tofu!
1 cup light cream
 
1/2 cup snipped chives
Crushed ice
 
This serves very well chilled as a first course.  It may be served hot.  Green onions may substitute for leeks.  Extra seasoning - add a dash of nutmeg
 
  1. Trim leeks: use only white part and only a little green.  Wash well and drain.  Slice.  Should have 2 cups of leek slices.  Melt butter in a kettle.  Saute leeks and onion over medium heat until soft and golden about 5 min.  Being careful not to burn as the soup will be discolored.
  2. Add potato, salt, pepper and broth.  Bring to boiling, simmer covered 45 min until potato is soft and mushy.  This is important to insure that the soup will be smooth.  Remove from heat.
  3. Put Leek mixture into blender container, 2 cups at a time an blend.  This should amount to 5 cups. 
  4. In a small saucepan, heat milk until bubbles form.  Remove.  Add mild to leeks. mix well. Refrigerate for 6 hours. 
  5. Befor serving add cream.  Pour into soup cups, top with chives, surround with crushed ice.

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MINESTRONE WITH PESTO SAUCE
 
1 cup dried white Navy beans
4 cups water with chicken style seasoning
Salt
1 small head of cabbage [1 1/2 lb]
4 carrots
2 medium potatoes
1 can plum tomatoes
2 medium onions
1/4 c olive oil
1 stalk celery
2 zucchini
1 large fresh tomato
2 clove garlic
14 tsp pepper
14 cup chopped parsley
1 cup broken-up thin spaghetti
 
PESTO SAUCE
 
1/4 cup butter, softened [you can leave this out]
1/4 cup Parmesan cheese
1/2 cup chopped parsley
1 clove garlic
2 tsp dried basil leaves
1 tsp dried marjoram leaves
1/4 cup olive oil or less
1/2 cup chopped pine nuts or walnuts
 
  1. Cook beans ahead of time and potatoes
  2. Add rest of ingred cooking spaghetti seperately and adding last.
  3. Add parsley last also

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Betty’s Savory Lentil Soup

 

This is good served with Cornbread

 

 
1 cup lentils

6-7 cups of cold water

salt to taste

2 stalks of celery

1 large onion

2 large carrots

1 c cooked tomatoes

2 tbsp margarine

1-2 bay leaves

1 – tsp sweet basil

3 shakes of powdered garlic powder or a couple cloves of garlic

 

  1. Wash and sort lentils.  Place in a kettle with water.  Boil till soft about 45 minutes
  2. Add rest of ingredients and cook till soft.

 

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African Yam & Peanut Soup with Ginger & Pineapple
 
Preparation time 1 hour:
 
8 cups of vegetable stock
2 tbsp. vegetable oil
1 large onion, diced
2 tsp. salt
6 tbsp minced ginger (cut down if like)
4 large garlic cloves, minced
1 tbsp. ground cumin
2 tbsp. ground coriander
1/2 tsp. cayenne pepper (optional)
1 tsp. paprika
1 red bell pepper
4 med. yams or sweet potatoes, peeled and roughly chopped
14 oz. can crushed pineapple, juice retained
3 med. tomatoes, roughly chopped
5 tablespoons natural chunky peanut butter
1 unch cilantro, chopped
Juice of 2 limes
Hot sauce, to taste
 
Heat the stock in a med. saucepan over a med. flame.
 
Meanwhile, in a large, heavy soup pot, heat the vegetable oil over a med, flame. Add the onion & a pinch of salt. Saute for 10 min.  Add the ginger, garlic, cumin, coriander, cayenne pepper and paprika and saute another 5 min.
Add the red pepper, yams & remaining salt.  Saute until the vegetable start to stick to the pot. Add the vegetable stock to cover, bring to a boil, then reduce to a simmer.
 
Partially cover and simmer until the yams are soft, about another 8 to 10 min.
 
Add the pineapple with juice, tomatoes, peanut butter and remaining vegetable stock, and simmer for 30 min.  Using an immersion blender (or transfer in batches to a blender or food processor), puree soup until smooth.
 
Simmer the soup for another 10 min. To serve, top with cilantro, lime juice and hot sauce, all to taste.
 
Makes 8 servings.
 
Have fun

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Banana Curry
 
2                 cloves garlic, minced
2 tbsp           vegetable oil or ghee
2 tsp            freshly ground coriander
1/2 tsp          salt
1 tsp            paprika
1/2 tsp          tumeric
4                 medium banana, peeled and diagonally sliced
2-4 tbsp        water, if needed
2 tsp            garam masala
4 tbsp           sour cream or yogurt
 
  1. In a large skillet over medium heat, saute garlic in oil or ghee until golden, about 1 minute.  Add coriander, salt, paprika, and turmeric, saute for about 10 seconds.  Add bananas and saute until golden brown, about 4 minutes, adding water if needed to keep frim burning.
  2. Just before serving, stir in garam masala.  Serve with sour cream or yogurt, if desired.  Serves 4

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      PASTA AND CHICKPEAS SOUP
                WITH GARLIC-ALMOND PICADA     
                      featured soup for April 
 
2 Tbsp. olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp. dried Italian seasoning
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. cracked black peppercorns
1 can (28 oz) tomatoes, including juice, coarsely chopped.
2 cans (19 oz) chick peas drained & rinsed (or 2 cups cooked)
6 cups  chicken or veg. stock
1 cup macaroni or other small pasta
1 lb. fresh spinach leaves or 1 pkg. (10 oz/ 300 grams.) spinach, stems removed & coarsely chopped
 
Garlic-Almond Picada (optional)
 
2 Tbsp olive oil
1/4 cup blanched almonds
3 cloves garlic, minced
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
2 slices white bread about 1/2 inch thick, crusts removed, cut into 2 inch cubes.
3 Tbsp. freshly grated Parmesan cheese
 
1. In a skillet heat oil over medium heat. Add onion and cook until soft. Add garlic, Italian seasoning, cayenne, salt and pepper and cook, stirring for 1 minute. Add tomatoes & chickpeas & bring to boil.
2. Transfer mixture to slow cooker. Add chicken or veg. stock, cover & cook on low for 8-10 hrs. or on high for 4-5 hours.
3. Cook pasta until tender but firm. Drain well & add to slow cooker along with spinach. Cover & cook on high for 20 minutes or until spinach is cooked..
4. To make Garlic-almond Picada: In a skillet heat oil over medium heat. Add almonds and cook, stirring until nicely browned. Remove with a slotted spoon & place in food processor.
5. Add, garlic, parsley, salt & pepper to pan & cook, stirring for one minute. add bread, adding more oil, if required, and cook, turning, until nicely browned on all sides. Transfer to food processor. Add Parmesan & puree' to a mealy consistency.
6. when ready to serve, spoon soup into individual bowls and pass the Picada, allowing people to help themselves.

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Cucumber Beet Buttermilk Soup
 
Cold soup makes a refreshing start to a dinner party on a hot summer evening. Canned beets are the key to this convenient pretty soup, which becomes pinker the longer it sits.
 
1 can             14oz beets
3 cups            buttermilk
1/2 cup           light sour cream
1/4 tsp            each salt and pepper
1 1/2 cups      diced English cucumber
2                     green onions, sliced
2 tbsp             chopped, fresh dill
1 tsp               grated lemon rind
1 tbsp             lemon juice
                 Fresh dill sprigs
 
Drain beets and dice, set aside.  In large bowl, shisk buttermilk, sour cream, salt and petter.  Add beets, cucumber, green onion, chopped dill, lemon rind and juice.  {make ahead: Cover and efrigerate for up to 4 hours}  Serve garnished with dill sprigs. Serves 4
2  

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Savory Egg Sandwiches
 
1/2 c chopped onion
1 tbsp oil
1 tbsp margarine
1 c canned or stewed tomato
salt and season to taste
5 eggs slightly beaten
1 tbsp catsup
a bit of flour to thicken
 
optional seasonings
1 tbsp chopped pimento
1 tsp marmite or less
1 tbsp chopped fine parsley
and a few shakes of garlic
 
Simmer onion in the oil and marg till tender, add tomatoes and simmer.  Add seasonings together with flour-mix and add to onion. Add catsup. Stir in eggs.  Cook slowly until set.  Do not overcook. Cool and spread in sandwiches.

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