Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad   1              pkg. cherry jell-o 2              cups tomato juice 1-1/2       tsps. Grated onion 1-1/2       tsps. Vinegar ¼             tsp. salt 1              8 oz. can shrimp or crabmeat ½             cup finely chopped celery ½             cup grated carrot   Dissolve jell-O in heated tomato juice, let cool, and add the… Read More Recipe – “Cherry, Tomato and Shrimp Salad”

Recipe – “Carrot and Celery Soup”

  Carrot and Celery Soup   3              cups celery (use tops and leaves) 2              cups carrots ¼             cup chopped onion Add to the above, 6 cups of water and cook until just tender.   Process in blender: 1              cup powdered milk 1/3           cup butter or margarine Add these ingredients to the above liquid.   -Flavor… Read More Recipe – “Carrot and Celery Soup”

Recipe – “Iranian Chicken with Saffron”

“Iranian Chicken with Saffron” “Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson   3-1/2 fresh chicken, joined into 8 Salt Freshly ground black pepper 3    Tablespoons vegetable oil 1    oz. Butter 1    large onion, peeled and thinly sliced 2    garlic cloves, peeled and crushed 1    pint water 1   … Read More Recipe – “Iranian Chicken with Saffron”

Recipe – “Green Tea Croquettes”

“GREEN TEA CROQUETTES“ “New Tastes in Green Tea” by Mutsuko Tokunaga 4-5                  medium potatoes 1/2                  medium onion 2 Tbsp.           Butter 7 oz.                Hashed beef Salt and pepper to taste Pinch of nutmeg 3  Tbsp.          Green peas 1  Tbsp.          Powdered sencha or matcha 3/4 cup         flour 1                     egg, beaten 1 -1/2   cups bread crumbs Vegetable oil for deep-frying 3  oz.              Cabbage, finely… Read More Recipe – “Green Tea Croquettes”