Potato Soup 1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Instructions:
2 Tbs oil 1 medium onion, chopped coarsely 3 stalks celery, leaves
are fine 3 medium potatoes, diced, peeled 3 cups stock salt & pepper
to taste 1 small bay leaf
Heat oil in heavy pot. Saute onion & celery till onion is
translucent. Add potatoes, stock, salt & pepper & bay leaf. Cook for
30-40 minutes. Let cool briefly.
Blend well & re-heat. Check seasonings & garnish with parsley.
Submitted By BOB SHIELLS On 10-01-94
Title: Fried Eggplant Slices
Categories: Side dish, Indian, Vegetable
Yield: 4 servings
1 md Eggplant Black pepper
1 ts Salt Oil for shallow frying
1/2 ts Turmeric 6 ea Lemon wedges
1/8 ts Cayenne
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2"
thick wedges.
Mix together salt, turmeric, cayenne & black pepper in a small bowl.
Sprinkle over the eggplant & mix wll.
Heat oil in a skillet over medium heat. When hot, saute the eggplant
in batches on both sides until reddish brown. Remove & drain on
paper towels. Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
Madhur Jaffreys "Indian Cooking"
Submitted By MARK SATTERLY On 10-01-94
Source from luhu.jp
2 Tbs oil 1 medium onion, chopped coarsely 3 stalks celery, leaves
are fine 3 medium potatoes, diced, peeled 3 cups stock salt & pepper
to taste 1 small bay leaf
Heat oil in heavy pot. Saute onion & celery till onion is
translucent. Add potatoes, stock, salt & pepper & bay leaf. Cook for
30-40 minutes. Let cool briefly.
Blend well & re-heat. Check seasonings & garnish with parsley.
Submitted By BOB SHIELLS On 10-01-94
Title: Fried Eggplant Slices
Categories: Side dish, Indian, Vegetable
Yield: 4 servings
1 md Eggplant Black pepper
1 ts Salt Oil for shallow frying
1/2 ts Turmeric 6 ea Lemon wedges
1/8 ts Cayenne
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2"
thick wedges.
Mix together salt, turmeric, cayenne & black pepper in a small bowl.
Sprinkle over the eggplant & mix wll.
Heat oil in a skillet over medium heat. When hot, saute the eggplant
in batches on both sides until reddish brown. Remove & drain on
paper towels. Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
Madhur Jaffreys "Indian Cooking"
Submitted By MARK SATTERLY On 10-01-94
Source from luhu.jp