RED LENTIL SOUP
Servings: 6
Ingredients:
3 tb Ghee
1 md Onion, chopped
12 ea Peppercorns
4 ea Bay leaves, crumbled
3 3/4 c Vegetable stock
1/2 lb Red lentils, washed
2 tb Chopped fresh parsley
3 ea Dry red chilies, seeded
Salt
1 ea 1/2′ piece of ginger, grated
Heat ghee over low heat. (…)
Bruce’s Favorite Steak Marinade
Servings: 1
Ingredients:
1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced
1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a1 cupmeasure. (…)
Baked Cheddar Olives
Servings: 24
Ingredients:
1 c Cheddar cheese, grated 1/8 ts Cayenne pepper
2 tb Unsalted butter, softened 24 Pimiento-stuffed olives (a 3
1/2 c Flour Oz. jar)
Drain olives and pat dry with towels. (…)
Baked Stuffed Vidalia Onions
Servings: 4
Ingredients:
4 ea Vidalia onions
1 ts Olive oil
1/2 c TVP flakes or granules
1/2 c Hot water
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Salt
1 pn Cayenne pepper
1/2 c Fine breadcrumbs
1/2 c Vegetable stock
1/2 c Grape juice or white wine
Peel onion then slice the tops off and hollow out. (…)
Carrot-Rice Puree
Servings: 1
Ingredients:
2 tb Brown rice, uncooked
6 Carrots, scrubbed and
-chopped in small pieces
1 1/3 c Water
From ‘Baby’s First Helpings’ by Chris Casson Madden ISBN: 0-385-19143-X
A nutritious, smooth dish with a bit of texture for older infants. (…)