Fresh Turnip Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
2 lb Turnips, peeled and shredded 1/4 ts Black pepper 1 1/2 c
Chopped celery 3 tb Mayonnaise, or to taste 2 oz
Chopped pimento, drained FOLLOWING ARE OPTIONAL 1/2 c Chopped ripe
olives, PLUS 1 ts Hot red pepper sauce More for garnish 1 ts Garlic
powder 1/4 ts Salt
In a large mixing bowl, combine turnips, celery, pimento, olives,
salt, black pepper and mayonnaise. Toss to mix well; taste and adjust
seasonings. Add pepper sauce and garlic powder, and toss to blend.
Best made a day ahead. NOTE: The original recipe does not call for
pepper sauce or garlic, and yields a light crisp salad without them.
But, if you prefer a bit more flavor, the pepper sauce and garlic
powder add zest without overpowering the delicious taste of the fresh
turnip.
Title: FRESH VEGETABLE BASIL SOUP
Categories: Sauces, Mcdougall, Vegetarian
Yield: 10 Servings
1 md Onion
1 Stalk Celery
2 Carrots
1 lg Potato
2 lg Tomatoes
4 c Water
3 ts Dried Basil
3 ts Garlic powder
1 Bay leaf
1 ts Thyme
2 tb Dried parsley
1/2 sm Cauliflower
2 sm Zucchini
1/2 lb Fresh or frozen Green Peas
Salt to taste
Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube
potatoes Peel and dice tomatoes Break cauliflower into flowerets
Slice zucchini 1/4 inch thick
In a 5 quart pan over medium heat saute, with a small amount of water
until tender, onion, celery and carrots.
Add other ingredients in pan the potatoes, tomatoes additional water,
basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil,
then cover and let simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes. Add peas
and simmer for another 5 minutes, or until all vegetables are tender.
Season to taste with salt if desired.
Serve. Garnish with a small celery heart stalk with the leaves still
attached, if desired.
**Fabulous Food for Family and Friends** ***By, Cheryl Thomas
Caviness, D.T.R.***
Source from luhu.jp
Chopped celery 3 tb Mayonnaise, or to taste 2 oz
Chopped pimento, drained FOLLOWING ARE OPTIONAL 1/2 c Chopped ripe
olives, PLUS 1 ts Hot red pepper sauce More for garnish 1 ts Garlic
powder 1/4 ts Salt
In a large mixing bowl, combine turnips, celery, pimento, olives,
salt, black pepper and mayonnaise. Toss to mix well; taste and adjust
seasonings. Add pepper sauce and garlic powder, and toss to blend.
Best made a day ahead. NOTE: The original recipe does not call for
pepper sauce or garlic, and yields a light crisp salad without them.
But, if you prefer a bit more flavor, the pepper sauce and garlic
powder add zest without overpowering the delicious taste of the fresh
turnip.
Title: FRESH VEGETABLE BASIL SOUP
Categories: Sauces, Mcdougall, Vegetarian
Yield: 10 Servings
1 md Onion
1 Stalk Celery
2 Carrots
1 lg Potato
2 lg Tomatoes
4 c Water
3 ts Dried Basil
3 ts Garlic powder
1 Bay leaf
1 ts Thyme
2 tb Dried parsley
1/2 sm Cauliflower
2 sm Zucchini
1/2 lb Fresh or frozen Green Peas
Salt to taste
Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube
potatoes Peel and dice tomatoes Break cauliflower into flowerets
Slice zucchini 1/4 inch thick
In a 5 quart pan over medium heat saute, with a small amount of water
until tender, onion, celery and carrots.
Add other ingredients in pan the potatoes, tomatoes additional water,
basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil,
then cover and let simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes. Add peas
and simmer for another 5 minutes, or until all vegetables are tender.
Season to taste with salt if desired.
Serve. Garnish with a small celery heart stalk with the leaves still
attached, if desired.
**Fabulous Food for Family and Friends** ***By, Cheryl Thomas
Caviness, D.T.R.***
Source from luhu.jp