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The Quilt Inn Country Cookbook
Aliske Webb
Combine stock, soy sauce, sherry and cornstarch in mixing bowl and blend well.
Stir into vegetable mixture. Cover and bake 40 minutes.
Stir in garlic and ginger. Cover and bake an additional 10 minutes. Stir in
corianderand garnish with green onions and sesame seeds before serving. Serve with
a red Zinfandel wine.
Kedgeree
This is a dish that originated with the the soldiers returning from India in the days
of the Raj and is an exciting brunch specialty.
2
1
2
1
2
1
tbsp. butter
small onion, chopped fine
cups white or mixed wild rice
/2 tbsp curry powder (or to taste for spiciness)
cups water
/2 tsp. salt
tsp. fresh ground pepper
3
hard cooked eggs, chopped
/2lb. sliced smoked salmon, cut in strips
/4 cup lemond juice
1
1
1
/4 cup chopped parlsey
In large skillet, melt butter over medium heat. Add onion, rice and curry. Saute
minutes.
Stir in water, salt and pepper and heat to boiling. Reduce heat. Simmer,
5
covered, for 15 minutes or until water is absorbed and rice is tender.
Stir in eggs, half the salmon. lemon juice and parsley. Spoon onto warmed
serving platter and top with remaining salmon.
Sunshine Stir Fry Salad
1
2
3
lb. boneless sirloin
tbsp. olive oil
cloves garlic, minced
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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