Text 32900, 92 rader
Skriven 2009-12-30 19:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ham 15
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---------- Recipe via Meal-Master (tm) v8.06

      Title: Spring Chowder
 Categories: Soups, Ham, Wine, Potatoes, Dairy
      Yield: 8 Servings

      1 tb Butter
      4 c  Vidalia onion; thinly
    Sliced
      1 c  Carrot; chopped
      1 c  Celery; sliced
      1 c  Extra lean ham; chopped
      3 c  Red potatoes; chopped
      1 cn Low sodium chicken broth
    1/4 c  All-purpose flour
      2 c  2% low-fat milk
    1/4 c  Fresh sage; chopped
    1/2 ts Salt
    1/4 ts Pepper; to 1/2 tsp.
    1/8 ts Ground nutmeg
    1/2 c  Dry white wine
    Sage sprigs; optional

  Melt butter in a large Dutch oven over medium-high heat.  Add
  onion, carrot, celery and ham; saute 10 minutes.  Add potato and
  broth; bring to a boil.  Cover, reduce heat, and simmer 45 minutes
  or until potato is tender.

  Place flour in a bowl.  Gradually add milk, stirring with a whisk
  until blended.  Add milk mixture, sage, salt, pepper and nutmeg to
  soup; cook over medium-low heat 2 minutes.  Add wine; cook 10
  minutes or until thick. Garnish with sage, if desired.

  Recipe By: Cooking Light, 4/97

  kym h

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---------- Recipe via Meal-Master (tm) v8.06

      Title: Winter Vegetable and Barley Chowder
 Categories: Grains, Smoked, Soups, Cheese, Dairy
      Yield: 7 Servings

    1/2 c  Pearl barley
      1 c  Water
      3 tb Unsalted butter
      1 c  Diced smoked ham
      1 lg Onion; finely chopped
      3    Cloves garlic; minced
      1 md Carrot; peeled and diced
      1 md Parsnip; peeled and diced
      1 c  Diced peeled rutabaga
      1    Leek, white part only,
    Rinsed well; chopped
      1 c  Finely shredded cabbage
      6 c  Chicken stock
      1 c  Heavy cream
    Salt and pepper
 pn Dried thyme
    1/4 ts Freshly grated nutmeg
    1/3 c  Freshly grated Parmesan
    Cheese

  Soak the barley in the water for 6 hours or over night.  Melt the
  butter in a large heavy pot over medium-low heat. Add the ham;
  cook until the edges turn gold, about 5 minutes. Stir in the
  onion; cook 2 minutes. Add the garlic; cook 3 minutes longer. Add
  the carrot, parsnip, rutabaga, leek, and cabbage. Cook, covered,
  10 minutes. Add the chicken stock and heat to boiling. Reduce the
  heat and simmer partially covered for about 30 minutes. Add the
  barley and cook for 15 minutes more. Reduce the heat to low, and
  slowly stir the cream into the chowder. Warm the chowder through,
  but do not allow it to boil. Season with salt and pepper, the
  thyme and nutmeg. Just before serving, sprinkle the surface with
  the Parmesan. Serves 6 to 8.

  From: Mardi Desjardins

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Cheers

YK Jim


... I'm going to make something Canadian out of maple syrup and beavers.

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