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| Ingredient of the Week A featured discussion of one food and cooking ingredient timely to the season |
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CHINESE SHRIMP WITH GREEN PEAS (CH'ING
TOW HSIA JEN) 1 lb. shrimp dash of salt dash of ginger powder 1 tsp. cooking wine 1/2 egg white Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white. Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes. Peas: 1 tbsp. cornstarch oil for frying 2 tbsp. green peas 2 tbsp. oil Seasonings: 1/2 tsp. salt 1 tbsp. cooking wine dash of sugar dash of Monosodium Glutamate (MSG) Parboil fresh peas in salted water. Add seasonings and green peas to shrimp. Serve hot. |
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POTAGE ST. GERMAINE (GREEN SPLIT PEA
SOUP) 1 ham bone, weighing about 1 lb. 4 1/2 c. water 2 c. chicken stock 2 c. dried split peas, rinsed 2/3 c. finely chopped leeks or green onions 1/3 c. finely chopped carrots 1/3 c. finely chopped celery 1/2 tsp. sugar 1/8 tsp. marjoram, crushed 1/8 tsp. freshly ground black pepper 2 1/2 c. milk 1 c. heavy cream 3/4 c. finely chopped cooked ham 1/2 c. finely chopped cooked chicken In large soup pot or dutch oven combine ham bone, water, chicken stock and split peas. Bring to a boil over medium heat and skim froth from surface. Reduce heat and simmer 30 minutes. Add leeks or green onions, carrots, celery, sugar, marjoram and pepper. Simmer, stirring occasionally, 30 to 40 minutes, until peas are soft. Remove ham bone and gradually stir in milk and cream. You may puree soup at this point, if desired. Add ham and chicken; simmer, stirring occasionally 10 minutes longer. Adjust seasoning, if desired. Makes about 3 1/2 quarts Potage St. Germaine. |
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Pea and Cauliflower Salad
1 cup diced celery 1 cup chopped cauliflower 1 cup toasted pine nuts* 1/4 cup diced green onions 1/4 cup crisp-cooked, crumbled bacon 2 tablespoons chopped pimientos 3/4 cup Hidden Valley® The Original Ranch® Dressing 1/4 cup sour cream 1/2 teaspoon Dijon mustard Rinse peas in hot water; drain. Combine peas, celery, cauliflower, toasted pine nuts, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill. Toast pine nuts in non-stick skillet over medium heat for 1 minute |
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