A New Generation of Old Cooks, Volume 2 by Youlando C. Harley

By Youlando C. Harley

His quantity is a suite of colourful, scrumptious, fit selection nutrients that experience easy-to-follow instructions for getting ready, in addition to many different recipes which are guaranteed to gratify. It displays my ancestor’s variety of cooking in addition to my very own and has been divided into sections that can assist you quick locate the categories of foodstuff that you'd wish to arrange for any meal.

So allow the aroma of breads, salads, pastas, rice, soups, dips, sauces, dressings, spreads, and extra saturate your kitchen.

Seek proposal from God, like to prepare dinner, and revel in others as they get pleasure from your foodstuff!

God bless!

This assortment includes:

182 recipes

77 meals

Over 50 (Low finances) meals

More than 20 fit selection nutrition

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Extra resources for A New Generation of Old Cooks, Volume 2

Sample text

Shape beef into 8 patties, about 4 inches in d iameter a nd V" inch thick. 2. Combine cheeses, parsley, musta rd, Worcestershire sauce, garlic and salt in small bowl; toss gently to blend. 3. Mou nd V" of cheese mixture on each of 4 patties (about 3 tablespoons per patty) . Top with rema ining 4 patties; pinch edges of patti es to seal com pletely. Set aside. 4. Heat oil in 1 2-i nch nonstick skillet over medium-h igh heat until hot. Add pe pper strips; cook and stir until edges begin to brown .

Combine peanut butter, Equal®, hot water, lime ju ice, soy sauce, sesame oil and red pepper flakes u ntil wei l blended; set aside. • Heat vegetable oil in large skillet over medium-high heat . Add broccoli, red pepper, gree n on ions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove From heat a nd stir in peanut butter m ixture. • Serve warm or at room tem peratu re. NUTRIENTS PER SERVING Ca lories Total fat Prote i n Carbohydrate 60 199 1 7g 6g 9g Cholesterol Sodium F i ber Omg 342mg 4g THAl BROCCOU SALAO s u p er salads RASPBERRY MANGO SALAD MAKES 4 SERVINGS 2 cups arugula 1 cup torn Bibb or Boston lettuce 1/2 cup watercress, stems removed 1 cup diced mango % cup fresh raspberries 1/4 cup ( 1 112 ounces) cru mbled blue cheese 1 tablespoon olive oil 1 tablespoon water 1 tablespoon raspberry vinegar l/S teaspoon salt l/S teaspoon black pepper 1.

Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute. 4 SERVINGS 1 cup water 2 medium carrots, eut diagonally inta lh-inch-thick slices 1 cup small whole fresh mushrooms 1 small red ar green bell pepper, eut into %-inch pieces 3 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon olive oil 1 clave garlic, minced 112 teaspoon fennel seeds, crushed 112 teaspoon dried basil leaves, crushed 1/4 teaspoon black pepper Bring water to a boil over high heat in small saucepan.

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