Recipes Included On This Page Easy Lentil Soup Eating Single - Ideas - Pasta and Flat Breads Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Lentil Soup Recipe By : Sarah Fritschner, Gannett News Service, Lansing St. Journal Serving Size : 6 Preparation Time :1:00 Categories : Beans/Legumes Carrots Main Dishes Onions Sausage Volume 2-5 May '99 Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Italian sausage -- *see note 1 large onion -- peeled/diced 16 ounces lentils 4 cans chicken broth -- (8 cups) 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon red pepper flakes 2 carrots -- peeled/diced 1/2 cup quick-cooking barley 1/2 cup Swiss or Cheddar cheese -- finely grated (1/2 to 1) Break open the sausage and crumble in a large pot, set on High heat. Chop the onion and add to sausage, stirring. Add lentils, broth, thyme salt, red pepper and carrots. Add 4 cups water. Bring to a boil, reduce heat and cook, uncovered, about 30 minutes. Add barley and cook 10 minutes more, or until barley and lentils are soft. (Add water or chicken broth if desired to thin the soup.) * I did not have Italian sausage in the house so used Turkey Smoked Sausage. Top hot soup with cheese and serve with sliced French or Italian bread Serves 6. Sarah Fritschner, Gannett News Service, Lansing State Journal, January 18, 1999 MC formatting and posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was very hearty and delicious. * Exported from MasterCook * Eating Single - Ideas - Pasta and Flat Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Pasta/Noodles Volume 2-5 May '99 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see below* Pasta Ideas: I love pasta. It can be cooked in any quantity, and goes with almost all other foods. I like capellini (angel hair) cooked al dente (still has to be bitten, but isn't crunchy) and briefly sauteed in olive oil and garlic. Shells, penne. linguini, fettucini, and capellini all go well with Alfredo Sauce. The original Alfredo was just cream and parmesan cheese, but now there is more stuff in it than a Christmas Turkey. If your diet and pocketbook allow it, use Heavy Cream. If not use half and half or milk. Just remember that the less butterfat there is in your milk, the easier it will scorch. Bring the cream to a simmer and add parmesan cheese until you like the flavor. I also add garlic to the sauce, You can thicken with egg yolks or corn starch, or you can reduce the mixture to the desired thickness. Drop the pasta into the sauce, stir to coat, and serve. Any of the short, varieties of pasta, lemon juice, mayonnaise, 1/2 rib chopped celery and 1/4 onion chopped, s&p to taste, a little chopped dill weed and you have a luncheon salad that is great served on a bed of fresh greens. Tuna can be substituted for salmon. Posted on FareShare 5-99 by Bright <bright@twave.net> _ _ _ _ _ Flat Breads: More of the single stuff. Tonight My subject is flat breads. They are good to eat, contain less carbohydrate, and are just plain fun. Since I used to run the kitchen in what was known around here as a Mexican restaurant, I am most familiar with tortillas. I also have used Pitas, I have eaten Nan and chapaties, and have used wonton wrappers in various ways. I don't think that filo dough belongs here. The object of the series is to offer quick meals for people who have to live alone. I don't use corn tortillas much, because most recipes call for fried tortillas, which break into little tiny, very sharp pieces, work their way under my dentures, and hurt something awful. They are useful in enchiladas and various casseroles, but those are usually for more than one person. Since our family, due to varying work and school schedules, rarely are together for any meal but the evening meal, we keep a supply of stuff for quick and easy preparation for one or two. One thing we always have is flour tortillas. We usually buy the packs of 6 inch tortillas. A favorite in our house is quesadilla. Take a flour tortilla and drop it into a hot frying pan with a VERY light coating of oil or pan release spray.cover one half with shredded cheese (we like a Jack/ cheddar combo) and add any of the things you want to (chopped green chilies, chopped scallions, chopped tomato, cooked meat of any kind, shrimp, any cooked fish .. you get the idea). Fold over and cook until the bottom starts to brown, then flip and cook the other side. cook until the second side browns, remove from heat, cut into two or three wedges and enjoy. Salsa, guacamole, sour cream, lettuce and/or fruit go well with these, either inside or on top. Take a tortilla, soften it by microwaving it between two damp cloths, (or steam it, or put it in the oven for a minute or so, wrapped), put it on a plate and place what ever you like that is thin sliced on it. Add another item, some thin sliced tomatoes, some scallion ticks, maybe some sprouts, cover with a lettuce leaf. Center the fillings on the tortilla, fold over both sides, then the side closest to you and roll it to form a cylinder. Wrap the ends in foil, and cut in half crosswise. Serve with whatever sauce or condiment you like with the ingredients you chose. - - - - - - - - - - - - - - - - - -

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