VEGETABLE RECIPE - 604
CUCUMBER
VELVET
2 c. peeled, seeded, diced cucumber
(34 med. size)
Salt
1/2 tsp. sugar
3 env. unflavored gelatin
1 c. cold water
1/4 white vinegar
2 slices onion, cut coarsely
1/3 c. parsley leaves (no stems)
1 1/2 c. sour cream
1/4 c. mayonnaise
1/4 tsp. Tabasco sauce
2 tbsp. coarsely cut fresh mint leaves
Sprinkle cucumber with salt and sugar, lightly.
Let stand for 20 minutes.
In
a saucepan, sprinkle gelatin over the cold water and vinegar.
Stir over low
heat until gelatin is dissolved.
Add 1 teaspoon salt and the mint leaves. Drain cucumber.
Place in blender with onion and parsley.
Puree.
Pour in
liquid gelatin and blend for a few seconds until smooth. Tiny green flecks of parsley and mint should still show.
Refrigerate until thick and heavy but not set, about 30 minutes.
Beat in sour cream and mayonnaise.
Season with Tabasco and a little more salt, if needed.
Pour into a 1 quart mold.
Cover and chill until set, about 24 hours.
Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint.
Serves 6.
VEGETABLE RECIPE - 605
CUCUMBER
VICHYSSOISE
1/4 c. sliced onion
2 c. diced, unpeeled cucumber
1/2 c. diced potato
2 c. chicken broth
2 sprigs parsley
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 c. light cream
Place onion, cucumber and raw potato in saucepan . Add chicken broth, parsley and seasoning and bring to boil.
Cover and let cook until potato is barely tender, about 10 minutes.
Put in blender and chill thoroughly.
When ready to serve,s stir in cream and serve in chilled bowls.
Sprinkle with paprika or chopped parsley.
Note:
milk may be substituted for cream for a thinner soup.
VEGETABLE RECIPE - 606
BROCCOLI
AND CAULIFLOWER
1 head broccoli
1 head cauliflower
2 tomatoes
1 onion
Ranch dressing
Cut up all vegetables and add dressing.
You can use whatever you want for vegetables.
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