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* Exported from MasterCook *
Chef's Simple Mustard Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
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1 pound broad leaf mustard greens -- dai gai choy
1 large sweet potato
4 1/4 cups water
Rinse the mustard greens in several changes of cold water and drain
thoroughly in a colander. Cut the mustard greens into 1 inch pieces. Peel
the sweet potato and cut into large chunks. In a 3-quart saucepan, bring
water to a boil over high heat. Add the mustard greens and sweet potato,
and return to a boil. Cover, reduce heat to low, and simmer 3 hours. Serve
piping hot (no more than 1-1/2 cup per person).
Source : chefs.com Formatted by Chupa Babi in MC: 10.17.06
ChupaNote : added 1 teaspoon red pepper flakes to the sweet potato boil and
a large minced apple tossed in just before serving with a handful of raw
cashews.
Contributed to the FareShare Gazette by Chupa; 21 January 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 34 Calories; trace Fat (2.5% calories from
fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.
Exchanges: 1/2 Grain(Starch).
* Exported from MasterCook *
Collard Greens Slaw
Recipe By : Bon Appétit, June 2003, adapted from B. Smith
Serving Size : 12 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
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3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 bunches collard greens -- (about 2 pounds)
1 thick stems trimmed,
leaves halved lengthwise
then thinly sliced crosswise -- (about 16 cups)
8 cups thinly sliced Napa cabbage
[about 1 medium head)]
4 cups coarsely grated peeled carrots -- (about 6 large)
Whisk first 6 ingredients in small bowl to blend. Season to taste with salt
and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
Combine collard greens, cabbage and carrots in very large bowl. Pour
dressing over; toss to coat. Season generously with salt and pepper.
Refrigerate until collard greens soften and wilt slightly, tossing
occasionally, at least 1 hour and up to 3 hours.
Test-kitchen Tip: Washing fresh collard greens usually requires several
changes of water in the sink. Use a salad spinner instead and start by
filling the spinner bowl with water. Then fill the basket with collards,
submerge in the water and stir collards to release dirt. Lift the basket
out and repeat with fresh water.
Makes 12 servings.
Source : Bon Appétit, June 2003, adapted from B. Smith
Formatted by Chupa Babi in MC: 10.27.06
Contributed to the FareShare Gazette by Chupa; 25 January 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 52 Calories; 5g Fat (78.6% calories from
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Comforting Broccoli Casserole
Recipe By : Kimberly Laabs, Hartford, WI
Serving Size : 8 Preparation Time :0:20
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
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2 eggs -- lightly beaten
10 3/4 ounces condensed cream of mushroom soup -- undiluted
1 medium onion -- chopped
1 cup shredded cheddar cheese -- (4 ounces)
1 cup shredded Swiss cheese -- (4 ounces)
1/2 cup mayonnaise
2 tablespoons butter -- melted
16 ounces frozen broccoli cuts -- thawed
10 ounces frozen chopped broccoli -- thawed
1/4 cup dry bread crumbs
In a large bowl, combine the first seven ingredients; fold in broccoli.
Transfer to a greased 1 1/2-quart baking dish. Sprinkle with bread crumbs.
Cover and bake at 400F for 30-35 minutes or until heated through.
Yields 8 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for
this recipe.
Source : "Taste of Home Magazine - Oct-Nov - 2006, p. 35-36"
S(Mc Formatting by): "Cookie, augmented by Bobbie"
T(Baking Time): "0:30"
NOTES : "For old-fashioned goodness, there's nothing like a casserole. For
this one, Mom dresses up nutritious broccoli with two kinds of cheese and
golden bread crumbs," writes Kimberly. This is part of menu from Kimberly
including Puff Pastry Salmon Bundles, Strawberry Spinach Salad and Ice
Cream Cookie Dessert.
Bobbie's Note: I made 1/4 of this recipe to use up some fresh broccoli. I
cooked the broccoli for 3 minutes in the microwave before adding as quite a
bit of it was small pieces of stem. It came out perfectly. For the 1/2 egg
I used 2 tablespoons egg; egg beater could also be used.
Contributed to the FareShare Gazette by Bobbie; 22 January 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 320 Calories; 28g Fat (75.3% calories from
fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 596mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
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