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The Quilt Inn Country Cookbook
Aliske Webb
Cook gently for 15 minutes. Stir in beans, zucchini and cauliflower. Boil chicken stock
and pour over vegetables, cook for 5 minutes. Add vermicelli. When pasta is tender,
remove from heat. Stir in pesto sauce. Garnish with Parmesan cheese and serve.
Barley and Ham soup
1
1
2
3
4
3
1
2
/2 cup barley
cup fresh mushrooms, chopped
tbsp. salt pork or shortening
tbsp. green onions, chopped
cups stock from country cured ham
egg yolks, well beaten
cup cream
tbsp. parsley, chopped fine
Saute onions in salt pork until tender. Add barley and stir until barley is coated
with fat. Add stock. Bring to boil, reduce heat and simmer 30 minutes or until barley is
tender. Add mushrooms. Combine egg yolks with cream and stir into soup to thicken
as desired. Serve with a garnish of parsley. Serve with Merlot wine.
The World’s Best Onion Soup
6
3
4
2
2
1
3
2
large onions, peeled and sliced thick
whole garlic heads, peeled
1/2 cups chicken stock
tsp. dried thyme
tsp. fresh ground pepper
/2 tsp. salt
tbsp. soft butter
cups heavy cream
fresh parsley to garnish
Preheat oven to 350F
Combine onions and garlic in roasting pan. Add 3 cups stock and sprinkle with
thyme, pepper and salt. Dot with butter. Cover and bake for 1 1/2 hours. Stir pan
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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