Fennel Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
This article, by Rose Dosti, appeared in the Los Angeles Times
Magazine for Dec 18, 1988.
In Italy, fennel is used as a complementary herb with pork
particularly with suckling pig and in marinades for wild boar.
Cured olives are flavored with feathery fennel fronds or pieces of cut
bulb.
The crisp stem and bulb is cut into salads or braised to serve with
game or other roasted meats.
The leaves can be stuffed into oily fish such as mackerel or cod.
When using only the bulbs, save the fronds for flavoring fish and
meats. Hang them up to dry, or dry them in the refrigerator or
freezer. Peel away or remove any bruised outer layers of the bulbs,
and trim the stems before using. The bulbs can be refrigerated for
several weeks, in the manner of most hardy root vegetables. Seal them
in plastic to preserve the moisture. Submitted By DIANE LAZARUS On
02-07-95
Title: Cream Tapioca Pudding
Categories: Pudding, Dessert
Yield: 6 servings
2 Eggs, separated 1/2 c Sugar
4 c Milk scalded 1/4 ts Salt
1/3 c Quick cooking tapioca 1 ts Vanilla
Mix egg yolks with small amount of milk. Add tapioca, sugar, salt and
remaining milk. Cook in double boiler 10 to 12 minutes, stirring
frequently. Remove from heat. Do not overcook the mixture as it
thickens when it cools. Beat egg whites until stiff, but not dry.
When mixture is slightly cooled, fold in whites and vanilla. Chill.
Serve plain, with whipped cream or any desired sauce.
Fresh, dried or canned fruits, coconut or chopped nuts may be added
to the tapioca after it has cooled.
Chocolate or Butterscotch Sauce may be folded into tapioca
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 02-07-95
Source from luhu.jp
Magazine for Dec 18, 1988.
In Italy, fennel is used as a complementary herb with pork
particularly with suckling pig and in marinades for wild boar.
Cured olives are flavored with feathery fennel fronds or pieces of cut
bulb.
The crisp stem and bulb is cut into salads or braised to serve with
game or other roasted meats.
The leaves can be stuffed into oily fish such as mackerel or cod.
When using only the bulbs, save the fronds for flavoring fish and
meats. Hang them up to dry, or dry them in the refrigerator or
freezer. Peel away or remove any bruised outer layers of the bulbs,
and trim the stems before using. The bulbs can be refrigerated for
several weeks, in the manner of most hardy root vegetables. Seal them
in plastic to preserve the moisture. Submitted By DIANE LAZARUS On
02-07-95
Title: Cream Tapioca Pudding
Categories: Pudding, Dessert
Yield: 6 servings
2 Eggs, separated 1/2 c Sugar
4 c Milk scalded 1/4 ts Salt
1/3 c Quick cooking tapioca 1 ts Vanilla
Mix egg yolks with small amount of milk. Add tapioca, sugar, salt and
remaining milk. Cook in double boiler 10 to 12 minutes, stirring
frequently. Remove from heat. Do not overcook the mixture as it
thickens when it cools. Beat egg whites until stiff, but not dry.
When mixture is slightly cooled, fold in whites and vanilla. Chill.
Serve plain, with whipped cream or any desired sauce.
Fresh, dried or canned fruits, coconut or chopped nuts may be added
to the tapioca after it has cooled.
Chocolate or Butterscotch Sauce may be folded into tapioca
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 02-07-95
Source from luhu.jp