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The Quilt Inn Country Cookbook
Aliske Webb
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/3 cup olive oil
/3 cup sour cream
Whisk all ingredients together until smooth. Toss with salad just before serving.
Herbes de Provence is a blend of equal parts thyme, rosemary, lavender and
Summer savory. Make it yourself or it may be available in specialty food shops or
some supermarkets.
Asparagus Stir Fry
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lb. asparagus, trimmed and sliced on diagonal
/2 cup fresh peas
/2 lb. snow peas
sweet red pepper, seeded and sliced
sweet yellow pepper, seeded and sliced
/4 lb. green beans, trimmed and sliced on diagonal
carrot, peeled and sliced thin on diagonal
green onions, chopped
/3 cup fresh coriander
cups wild rice
tbsp. olive oil
cloves garlic, minced
tbsp. fresh ginger root, chopped
/3 cup vinegar
tsp. honey
/2 tsp. salt
tbsp. orange juice
tsp. sesame oil
Rinse rice and place in saucepan with 2 3/4 cups water. Bring to boil, reduce
heat and cook uncovered until rice is cooked and water is absorbed. Remove from
heat and set aside.
Heat oil in large skillet, or wok. Add carrots, cook 2 minutes. Add green beans,
red pepper, yellow pepper and asparagus. Cook 2 minutes. Add peas. Add snow
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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