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Idiomas disponibles
Idiomas disponibles
BOUQUET GARNI
Thank the French for the term "Bouquet Garni" meaning small bundle of herbs tied
together with string (or contained in cheesecloth bag) that is added during cooking
to flavor soups, stews or other savory dishes and then removed before serving.
2 Tbsp. dried Parsley
2 Bay Leaves
1 tsp. dried Rosemary
1 tsp. dried Thyme
1 tsp. dried Tarragon
Cut a piece of cheesecloth into a 4-inch square and place the dried herbs in the
middle of it. Gather the corners and twist them closed. Tie with string, leave enough
at the end to retrieve the bag from the cooking pot.
FRUIT HORS D' OEUVRES
Serve these savory Hors d'Oeuvres at your next party.
24 pieces halved dried fruit (apricots, peaches, pears, or prunes)
1/8 tsp. paprika
3 ounces cream cheese, softened
3 Tbsp. plain yogurt or sour cream
Dried fruits should be pliable. If too hard, allow to stand in boiling water 5 minutes
to soften. Drain. In small bowl, beat cream cheese until fluffy. Stir in sour cream,
paprika, Monterey Jack and Cheddar cheese and chopped almonds. Spoon 1
teaspoon filling into pit cavity of each piece of dried fruit. Garnish with parsley.
Makes 24 appetizers.
FRUIT CARAMEL CORN
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
6 cups popped popcorn
2 cups finely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and
salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from
heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well. Pour
into a shallow 11" x 14" baking pan. Bake in a 250°F (129C) oven for 1 hour, stirring
every 20 minutes. During last 5 minutes, stir in finely chopped dried fruit. Remove
from oven, cool, and break apart. Makes 7 cups caramel corn.
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1/3 cup shredded Monterey Jack cheese
1/3 cup shredded sharp Cheddar cheese
1/4 cup chopped slivered almonds
HARVEST GRANOLA
Most often served as a breakfast food, it can also be a snack or an ingredient in
desserts, cookies, or main dishes.
5 cups rolled oats
1/2 cup wheat germ
1/2 cup honey
1 cup raisins
1 cup pecans or almonds, chopped
1 tsp. vanilla
1 tsp. cinnamon
Mix together very well so that all ingredients are distributed evenly. Adding dry
ingredients to wet ingredients makes a crunchier granola. Spread onto a Fruit Roll
sheet. Dry at 145°F until crunchy. Crumble and store in an airtight container.
ENERGY BARS
Grind Together:
1/3 cup carob chips
4 cups dried fruit (pliable)(apple, raisin, date, pear, peach, apricot, pineapple)
Mix In:
3/4 cup unsweetened pineapple juice
1/2 cup honey wheat germ
Mix all ingredients thoroughly. More juice may be needed to allow mixture to stick
together. Put onto Fruit Roll sheet. Dry for approximately 14 hours. Cut into small
squares and place on unlined tray to finish drying. May be coated with melted
chocolate, yogurt coating, or carob to make candy bars. Makes 24 squares.
CUP-OF-VEGETABLE SOUP
This soup cooks in your thermos and is ready to eat by lunch time.
1/3 cup dried vegetable flakes (any combo of tomatoes, peas, onions, broccoli,
zucchini, celery, carrots)
1 Tbsp. bulgur wheat
1/4 tsp. dried parsley
pinch garlic powder
salt and pepper to taste
Place the dried vegetables in a dry blender and whir until the size of flakes. Measure
1/3 cup. Save remaining vegetables for another day. Place 1/3 cup flaked vegetables
in a pint thermos. Add parsley, basil, garlic powder, onion powder, salt and pepper.
Add bulgur wheat and pasta to thermos. Bring broth to a rolling boil and pour over
dry ingredients. Quickly cover thermos and close securely. Yield: 2 cups.
3/4 cup brown sugar, firmly packed
1/2 cup dried apple, chopped
1/2 cup sesame seeds
1/2 cup date crystals
1/3 cup salad oil
3/4 cup margarine, melted
1 cup slivered almonds
1/2 tsp. almond extract
1 cup carob chips
1 Tbsp. small pasta, broken
1/4 tsp. dried sweet basil
pinch onion powder
2 cups boiling chicken or beef broth
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