Hot Food & Recipes

Servings: 8 Servings
Category: Salad
Ingredients

• 1 cn (15-oz) asparagus; chopped
• 1 c Chopped nuts
• 1 c Chopped celery
• 1 Jar (2-oz) pimiento; chopped
• 1 1/2 pk Unflavored gelatin; soften
• -in:
• 1 c -cold water
• 1/2 c Vinegar
• 1 ts Salt
• 1/4 c Sugar
• 1/2 Lemon; juice of

Directions
Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add asparagus, nuts, celery and pimiento. Pour into 1-1/2 quart mold and refrigerate until firm. Good to serve with meat. Serves 8-10. MRS A.B. THOPMSON (BETTY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Salads | Vegetables | Mark’s
Ingredients

• 1 lb Fresh asparagus, trimmed &
• – steamed
• Lettuce leaves
• 1/2 ts Whole red chili pepper
• 6 tb Olive oil
• 3 tb Cider vinegar
• 1 tb Capers
• 1 tb Fresh tarragon, chopped
• 2 tb Fresh parsley, chopped
• 1 Green onion, minced
• Salt & pepper

Directions
Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the aspargus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus. Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus. Chill for at least 30 minutes before serving. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Servings: 6 Servings
Category: Salad
Ingredients

• 2 lb Asparagus
• 1/2 c Mayonnaise
• 4 ts Lemon juice
• 1 tb Green onion; chopped
• 2 Envelopes unflavored gelatin
• 1/2 c Water
• 1 c Whipping cream
• 2 Egg whites
• 1 ts Salt

Directions
Date: Wed, 1 May 1996 06:05:05 GMT From: Anne Sheresky Break off tough stems from asparagus and discard. Peel lower half of asparagus stems; cut into 1-inch lengths. In saucepan of boiling salted water, cook asparagus for about 10-minutes or until tender; drain. In food processor or blender, process until smooth. There should be about 2 cups puree. Transfer to saucepan. Add mayonnaise, lemon juice and onion; cook over low heat just until warmed through. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Over low heat, warm gelatin until disolved; stir into asparagus mixture. Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 minutes or until cold and slightly thickened. Remove from iced water. Whip cream; set aside. In large bowl, beat egg whites with salt until stiff peaks form. Whisk about one-quarter of the beaten egg whites into cooled asparagus mixture; fold into remaining whites along with whipped cream. Pour into rinsed 6-cup mould. Cover and refrigerate for at least 6 hours or up to 2 days. To unmould, wrap hot damp tea towel around mould for 1 minute. Using knife, loosen top edge of mousse from mould. Tilt or gently shake mould= to loosen mousse. Invert rinsed serving platter on top of mould. Grasp platter and mould; quickly turn over. Shake using quick downward motion, to release mousse from mould. Lift off mould. (If mousse sticks, repeat the procedure.) Source: Canadian Living’s Summertime Cooking (1987) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #121 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Salad
Ingredients

• 1 c Vegetable oil
• 1/4 -(up to)
• 1/2 c Wine vinegar
• 1/2 c Minced red onion
• 1 tb Dry dill weed
• 1 tb Dijon mustard
• Salt to taste
• Pepper to taste
• 2 lb Small red potatoes;
• -unpeeled, cooked until
• -just tender; cooled and
• -sliced
• 2 lb Fresh -or-
• 3 Boxes (8-oz) asparagus
• -spears; cooked crisp tender
• Hard-boiled eggs; quartered
• -(optional)
• Fresh dill for garnish
• -(optional)

Directions
Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes in a large bowl. Cover and refrigerate overnight. To serve, arrange asparagus on a large platter in spoke pattern. Remove potatoes from dressing with a slotted spoon and mound in center of asparagus. Pour remaining dressing over asparagus and serve with quartered eggs and a garnish of fresh dill, if desired. Yield: 6 servings. HELEN SLOAN (MRS. JOHN C.) MARINATE OVERNIGHT From , by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Salad | Dressings
Ingredients

• 1/2 ts Salt
• 2 tb Dijon mustard
• 1/8 ts Freshly ground pepper
• 1/3 c Wine vinegar
• 1/2 c Salad oil
• 2 ts Lemon juice
• 2 tb Chopped scallions
• 1/4 c Chopped parsley
• 1 lb Asparagus; steamed
• 2 Ripe tomatoes cut in wedges
• 3 Bananas
• Salad greens (bibb or
• -iceberg)

Directions
In glass baking dish combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter. Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland on Nov 16, 1997

Servings: 4 Servings
Category: Salads | Italian | Appetizers | Vegetables
Ingredients

• 3/4 sm Onion, minced
• Salt
• 1 1/2 ts Capers, rinsed & chopped
• 1 ts Lemon juice
• Salt & pepper
• 1 Mint leaf
• 1 lb Thin asparagus

Directions
Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.

Servings: 4 Servings
Category: Salad
Ingredients

• 2 Cucumbers; sliced (unpeeled,
• -unseeded)
• 2 ts Soy sauce
• 2 tb Rice vinegar
• 2 tb Sugar
• 1/4 ts Chili paste w/ garlic (find
• -in asian stores)
• Salt to taste (yes; it does
• -need a bit)

Directions
Date: Tue, 20 Feb 1996 18:57:31 -0800 (PST) From: Crystalle Haynes Well, I did it again! I actually made up (well, sorta) a yummy recipe. This was adapted from a recipe by Bruce Cost. It was origianlly called Szechuan, but after I eliminated the oil, and some other stuff, it tasted more Japanese to me, so I compromised and called it “Asian”. The chili paste adds a bit of zing, but this is not hot at all. Add more if you like it spicy. Also, the original recipe calls for the cucumbers to be peeled and seeded, but I am too lazy! I rather like it soupy, so seed them if you don’t like your salad so soupy… Toss together and serve. *Yummy*!!! FATFREE DIGEST V96 #50 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Salad
Ingredients

• 1 1/2 tb Oil; olive
• 3 tb Lemon juice
• 1 1/2 tb Balsamic vinegar
• 1/2 c Rice vinegar
• 1 1/2 ts Maple syrup
• 3/4 ts Salt
• 1/4 ts Pepper; black, ground
• 1/4 ts Pepper; cayenne, or more if
• -desired
• 6 c Red cabbage; thinly sliced
• 3/8 c Parsley; chopped
• 3 tb Cilantro; chopped
• 3/8 c Onions; red, minced

Directions
From: LD Goss Date: Mon, 15 Jul 1996 14:33:57 -0500 IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature. Makes 8 servings. Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Salad/dress
Ingredients

• 1 c Water
• 2/3 c Couscous
• 2 Whole orange — peeled
• 1 Whole mango — diced
• 2 tb Fresh basil — chopped
• 2 tb Fresh chives — chopped
• 1 ts Cumin
• 3 tb Pine nuts — toasted
• 2 bn Arugula — cleaned
• ***Vinaigrette***
• 1 Whole orange
• 1/2 Whole grapefruit
• 1/2 Whole lime
• 1/2 Whole lemon
• 1/2 c Canola oil
• 2 tb White vinegar
• 3 tb Soy sauce, low sodium
• 1/2 ts Tabasco sauce
• 20 Whole pink peppercorns
• 1 ts Fresh ginger root — finely
• Chopped
• 5 tb Fresh cilantro

Directions
To make salad: Measure water into a 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice – reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango, basil, chives, cumin, pine nuts and couscous – toss to combine. Pack mixture into 6 individual : 1/2 cup molds. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections To make Vinaigrette: Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting – not crushing them. Add oil, vinegar, soy sauce and tabasco to fruit juices in bowl – whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and stir to combine. Makes about 1 1/4 cups. Drizzle over couscous. Recipe By : The Tennessean Posted to MM-Recipes Digest V3 #268 Date: Mon, 30 Sep 1996 23:47:59 -0400 From: BobbieB1@aol.com

Servings: 6 Servings
Category: Salads
Ingredients

• 1 c Water
• 2/3 c Couscous
• 2 lg Oranges, divided
• 1 md Mango, diced
• 2 tb Chopped fresh basil
• 2 tb Chopped fresh chives
• 1 ts Cumin
• 3 tb Toasted pine nuts
• 2 bn Clean arugula

Directions
—————————–CITRUS VINAIGRETTE—————————– 1 lg Orange 1/4 md Grapefruit 1/2 md Lime 1/2 md Lemon 1/2 c Extra virgin olive oil 2 tb Champagne or white vinegar 3 tb Soy sauce 1/2 ts Hot chili sauce or red -pepper sauce 20 Pink peppercorns 1 ts Finely chopped fresh ginger 5 tb Fresh cilantro leaves 1 ts Salt (opt) Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual 1/2 cup molds. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette. CITRUS VINAIGRETTE: Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1 1/4 cups. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip