VEGETABLE RECIPE - 577
PALATABLE
SPINACH
2 bunches spinach, well rinsed &
dried, torn
1/2 lb. bacon, cut in pieces, fried &
crumbled
2 red apples, cut in pieces
1/2 c. golden raisins
1/2 c. dry roasted peanuts, unsalted
1 sm. jicama, cut in pieces
SALAD DRESSING:
1 1/4 c. vegetable oil
1/2 c. confectioners sugar
1/4 c. apple cider vinegar
1 tbsp. fresh lemon juice
1 1/2 tsp. dry mustard
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground ginger
Adapted from California fresh.
VEGETABLE RECIPE - 578
CURRIED WINTER SQUASH
BISQUE
2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2
tsp. dried
2 lbs. butternut squash, peeled, seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)
1.
Melt butter in a large saucepan over medium low heat.
Add scallions.
Cook
2 minutes.
2.
Add garlic, green pepper, parsley and basil.
Cook 5 minutes,
stirring occasionally.
3.
Add squash, toss to coat.
Add ham bone, tomatoes and broth, allspice, mace and nutmeg.
Heat to boiling.
Reduce heat.
Simmer
covered 1 hour or until vegetables are soft.
Remove ham bone.
4.
Puree soup
in batches in a blender, being careful
hot liquid will expand.
Stir in curry powder and milk, if desired.
Serves 6 to 8.
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