Text 7399, 73 rader
Skriven 2008-05-20 07:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: something new
=========================
-=> JIM WHITE wrote to RUTH HANSCHKA <=-


 RH> You will no doubt be properly schooled by the Chilli experts.  I'm a mere
 RH> novice.  If you really want to raise hackles mention chilli made out of
 RH> TVP instead of beef.<G>

 JW> Well, I heard of it with Elk meat, venison, and I think bear; all of
 JW> which I'm willing to try.  However, I'm almost afraid to ask what TVP
 JW> is!  It's not the funny looking tofu stuff, is it??<BG>

First cuzzin - (T)extured (V)egetable (P)rotien. IOW - soybeenz posing as
honest hamburger. FEH! Some school lunch programs adulterate their ground beef
with TVP. I druther they'd just use the ground up old hist'ry and 'rithmetic
books they used to use.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Escarole & Orzo Soup W/Turkey Parmesan Meatballs
 Categories: Soups, Pasta, Greens, Poultry
      Yield: 4 servings
 
      1 lg Egg
      2 tb Water
    1/4 c  Plain dried breadcrumbs
     12 oz Lean ground turkey
    1/4 c  Freshly grated Parmesan
           Cheese
      2 tb Chopped fresh Italian
           Parsley
      2    Garlic cloves, minced
    3/4 ts Salt
    1/4 ts Ground black pepper
      8 c  (or more) chicken broth
      1 c  Chopped peeled carrots
    3/4 c  Orzo (rice-shaped pasta)
      4 c  coarse chopped escarole 
           - (abt 1/2 med head)
  
  If desired, grate a little extra Parmesan cheese for passing;
  a sprinkling over the soup will echo the flavor in the meatballs.
  
  Whisk egg and 2 tablespoons water in medium bowl to blend.
  Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan
  cheese, parsley, garlic, salt, and pepper; gently stir to
  blend. Using wet hands, shape turkey mixture into 1 1/4"
  diameter meatballs. Place on baking sheet; cover and chill
  30 minutes.
  
  Bring 8 cups chicken broth to boil in large pot. Add carrots
  and orzo; reduce heat to medium and simmer uncovered 8 min.
  Add turkey meatballs and simmer 10 minutes. Stir in chopped
  escarole and simmer until turkey meatballs, orzo, and escarole
  are tender, about 5 minutes longer. Season soup to taste with
  salt and pepper. (Can be made 2 hours ahead. Rewarm over med
  heat, thinning with more broth if desired.)
  
  Ladle soup into bowls and serve.
  
  Makes 4 main-course servings.
  
  Bon Appétit | February 2003
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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