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The Quilt Inn Country Cookbook
Aliske Webb
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cups chicken stock
tbsp. butter
/2 tsp. curry powder
tsp. onion, chopped fine
salt and fresh ground pepper to taste
parsley
Wash scallops and pat dry with paper towels. Melt butter in saucepan. Add curry
powder and onion. Cook for 5 minutes. Add tomato soup and chicken stock. Bring to
a boil. Add scallops. Bring to boil again. Reduce heat to medium, cover and cook for
5
minutes. Stir in milk, cream and seasoning. Reheat but do not boil. Serve with a
garnish of parsley and a Chardonnay wine.
Presto Pesto Pasta Potage
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4
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7
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tomatoes, peeled and chopped
onion, sliced
leeks, sliced thin
/2 lb. green beans, sliced
zucchini, sliced
/2 cup cauliflower florets
cup cooked Navy beans
cups chicken stock
/4 lb. vermicelli pasta
/2 cup pesto
cup Parmesan cheese
cloves garlic, minced
/4 cup parsley
/4 cup tarragon
/4 cup oregano
tbsp. olive oil
salt and fresh ground pepper to taste
Heat oil in soup pot. Add leeks, onion, tomatoes, garlic, herbs, salt and pepper.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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