Various Recipes

1 tb Olive Oil

1/2 c Onions; Chopped

1 c Mushrooms; Sliced

8 oz Artichokes; Canned, *

2 c Chicken Broth

1/2 c Green Peas

4 tb Unbleached Flour

2 c Evaporated Skimmed Milk

1 x Salt & Pepper; To Taste

* Drain and chop the canned artichokes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.

1 Stalk Lemon Grass

4 c Cubed Chicken Meat

Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves

1 Serrano Or Jalapeno Chili

1/2 ts Grated Lime Zest

Lime Juice To Taste 1 1/2 tb Salt

Pepper To Taste 3 oz Snow Peas

1 md Carrot, Peeled

4 md Radishes

Green Part of 1 Scallion 2 tb Whole Cilantro Leaves

1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,

cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another

batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2

inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just

tender –about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.

2 lb Napa (or celery) cabbage

1 ts Salt

8 Chinese “jyo” mushrooms

1 tb Dried shrimp

1/4 c Sichuan preserved mustard

Greens 1 tb Peanut oil

1 c Chicken stock

1/4 ts Salt

1 tb Sherry

1/2 ts Sugar

1 ts Thin soy sauce

Cornstarch paste 1 tb Rendered chicken fat

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, &

simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

5 1/2 c Cauliflower florets

2 c Water

1 t Salt

2 tb Margarine

1/2 c Diced onion

2 ts All-purpose flour

1 Pkt instant chicken broth

-and seasoning mix 1 c Skim milk

1 d White pepper

Ground nutmeg (Optional)

In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.