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RISOTTO
-
3¼
cups of water
-
1
can of cream of chicken condensed soup
-
1¼
cups of Arborio rice
-
1
carrot (peeled and shredded)
-
½
cup of snow peas
-
½
cup grated Parmesan cheese
In a
2-quart casserole dish stir water, soup, rice and shredded
carrot. Bake at 375° for fifty
minutes or until rice is tender. Last five minutes put in the
peas. Remove from heat and gently stir in Parmesan cheese and
let dish stand for ten minutes before serving.
SHALLOTS AND
SPINACH
-
2
bags of spinach leaves
-
butter
-
olive oil
-
shallots
Cook
at high heat very rapidly just enough to wilt spinach.
GUACAMOLE
-
1 avocado
-
1 tomato
-
1 piece of garlic
-
1 Jalapeno
-
1tsp. lemon juice
Mash ingredients with a potato
masher and press the garlic.
LOQUATS
This
is a pear shaped fruit that resembles an apricot in size and
color. It is juicy, pale and has yellow flesh. Surrounds one
to three large seeds. Besides China the loquat grows in Japan,
India, Central and parts of South America, California, Florida
and throughout Mediterranean. Available dried or canned in
Asian markets. Can be eaten as a snack, added to salads, or
used in chicken or duck dishes.
Elizabeth Schneider’s Uncommon Fruits and Vegetables
(William Morrow Cookbooks, 1998; ISBN 0688160646) has many
interesting recipes.
Ackee (bright red tropical fruit)
Used
with salt fish or scrambled eggs and onions.
Piva (or Pejibaye) - a red, yellow, or orange palm fruit
Boil first and
then eat.
Yucca
Boil, peel and
cut like a potato and fry like french fries.
Cassava
Must
be boiled or can be toxic
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