Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
This soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup. If white asparagus is unavailable,…
Asparagus – Love It or Hate It
Asparagus – Love It or Hate It – But How Do You Use It? Asparagus-love it or hate it? Not everyone does. In fact, some people say they don’t like the vegetable but it may be more than they’ve never really tried it. Love it or hate it, unless you know how…
COPPER PENNY CARROTS
COPPER PENNY CARROTS 2 lbs. carrots, cleaned and sliced thin 1 green pepper, thinly sliced 1 med. onion, thinly sliced Salt and pepper as desired –SAUCE– 1/4 c. salad oil 1 tsp. Worcestershire sauce 1 (10 oz.) can tomato soup, undiluted 1…
CELERY SALAD
CELERY SALAD RECIPE 4 c. slivered celery, sliced diagonally 2 heads Boston lettuce 1 (12 oz.) yogurt 1 1/2 tbsp. lemon juice 1 1/2 tbsp. DiJon mustard 4 tbsp. finely chopped parsley Salt and pepper Cover and cook celery in very small amount of boiling…
Global Recipe of the Day —
Global Recipe of the Day — Russian Beet Soup Chef Murph 5 medium-sized beets until tender; then chop and add to a highly-seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil 15 minutes. Then add 1 glass of red wine,…