Search Results for "Pear"
Recipe Results 21 of 22 pages
Cream Of Asparagus Soup
Ingredients 2 s fresh asparagus spears, chopped 1 onion, minced 2 1/2 s water 1/2 butter 1 evaporated milk 1/2 cube chicken bouillon 1 teaspoon salt 4 tablespoons cornstarch, dissolved in 1/2 cup water 1/2 cheese, grated Directions In saucepan, boil asparagus spears and onion in 2 1/2 cups water until tender. Mash softened vegetables
Asparagus Salad
Ingredients 4 ozs. fresh asparagus spears 4 ozs. tomatoes 4 ozs. baby potatoes 2 ozs. fresh corn 2 tablespoons spinach sauce salt Directions Slice tomatoes. Boil and peel baby potatoes. Take pan and place asparagus spears inside; then pour boiling hot water over them. Add salt to water and allow to simmer about 12 minutes.
Stir Fried Asparagus
Ingredients 1 lb. asparagus 1 1/2 s mushrooms, freshly sliced 2 teaspoons vegetable oil 1 teaspoon cornstarch 1/2 teaspoon instant chicken boullion pinch salt. pinch freshly ground black pepper. 1/2 + 1 teaspoon water Directions Cut the asparagus spears into one-inch pieces and steam them lightly. Mix half cup water with the dry boullion; reserve.
“Soy-Ized” Fresh Vegetable & Ham Strata
Ingredients 1 lb. fresh asparagus spears or broccoli florets, trimmed and cut into 1-inch pieces (about 3 cups) 1 cup ham, chopped 1/2 red bell pepper, chopped 4 sourdough English muffins, split in half 2 cups shredded Cheddar soy cheese, divided 8 eggs, lightly beaten 2 cups plain soymilk 1 teaspoon dry mustard 3/4 teaspoon
Apple-Barley Soup
Ingredients 2 large onions, thinly sliced 2 tablespoons canola oil 3 1/2 s stock 1 1/2 s apple juice 1/3 pearl barley 2 large carrots, diced 3/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 bay leaf 2 cups apples, chopped 1/4 fresh parsley, minced 1 tablespoon lemon juice Directions In 3-quart saucepan over medium
Barley Casserole
Ingredients 1/2 butter or oleo 1 envelope dry onion soup mix 1/2 slivered almonds (can substitute peanuts or pecans) 1 (5 oz.) can water chestnuts, drained, sliced 1 (3 oz.) can mushrooms, drained or 1 cup fresh 1 medium onion, chopped 1 cup pearl barley 2 cups chicken broth Directions Heat butter in saucepan; add
Beef-Barley-Vegetable Soup
Ingredients Vegetable oil spray 3 pounds center-cut beef shank, all visible fat removed 2 quarts water 1 medium onion, peeled and quartered 1 bay leaf 1 teaspoon salt freshly ground black pepper to taste 3 s peeled and diced potatoes 1 thickly sliced celery 1 1/4 s peeled and thickly sliced carrots 3 tablespoons uncooked
Wholesome Wheat Beer Bread
Ingredients 1 1/4 s wheat flour 1 1/4 s flour 1/4 wheat germ 1/4 uncooked rolled oats 4 teaspoons baking powder 1 teaspoon salt 1/4 light brown sugar, firmly packed 1 (12 oz.) can beer 1/3 margarine, melted Directions Preheat oven to 375°. Grease and flour 8 1/2 x 4 1/2 x 2 1/2 inch
Asparagus Sausage Crepes
Ingredients 1 lb. bulk pork sausage 1 small onion, chopped 1 (3 oz.) pkg. cream cheese, cubed 1/2 shredded Monterey Jack cheese 1/4 teaspoon dried marjoram 1 cup all-purpose flour 1/2 teaspoon salt 1 cup milk 3 eggs 1 tablespoon vegetable oil 32 fresh asparagus spears (about 1 lb.), trimmed Topping: 1/4 butter, softened 1/2
Asparagus Pizza
Ingredients 1 (12-inch) pizza dough shell, unbaked 2/3 bell pepper, diced 1/2-inch 1/2 onion, chopped 1/2 Calamata olive, chopped 12 ozs. fresh asparagus, trimmed and blanched 3 ozs. Mozzarella cheese, shredded (about 3/4 cup) 3 ozs. Feta cheese, crumbled (about 3/4 cup) Directions On dough shell, layer in order, red bell pepper, onion and olive.
