alt and pepper. Place the carrot, celery and onion quarters into the
ot, add green onion, onions, carrot, celery and paprika. Season with salt
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Push the carrot, celery, apple and ginger through a juice extractor into a glass.
Stir in 2 tbsp water and lemon juice and serve.
Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
Add butter and stir to melt.
Add stock and cook for 10 minutes.
Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
Season with salt and pepper and serve hot.
s billed as the richest carrot cake recipe ever.
Lightly grease
Slice the carrots fine, mince the onion, slice the celery thin.
In a big pot saute the onion in butter until softened.
Stir in the carrot, celery and tarragon.
Add broth and wine.
Bring to a boil.
Simmer until done.
In a medium mixing bowl, combine drained pineapple, reserved pineapple juice, carrot, celery or green pepper, lemon peel, lemon juice, sugar, salt and ginger.
Toss to coat well.
Cover and chill for 2 to 24 hours, stirring occasionally.
Serve on lettuce-lined plates, if desired.
Makes 4 servings.
Mix tuna, onion, carrot, celery and mayonnaise.
This can be done the day before serving.
Just before serving, add shoestring potatoes.
Serve on a lettuce leaf garnished as desired.
Cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
Combine eggs, milk, cheese, salt, baking powder and flour.
Stir egg mixture in with the vegetables.
Place in buttered casserole dish.
Sprinkle with bread crumbs and dot with butter.
Bake at 350 for 35 to 40 minutes.
ill soft.
Add the celery and the potato.
Saute
Spray a 3-cup gelatin mold with cooking spray.
Dissolve orange gelatin in boiling water in a bowl; stir in cold water, salt, and reserved pineapple juice. Chill until partially thickened, about 45 minutes. Mix carrots, celery, pecans, and pineapple into gelatin and pour into prepared gelatin mold. Refrigerate until firm, at least 2 more hours. Invert mold onto serving platter to release gelatin salad.
In a large bowl, whisk together the yogurt, oil, mustard, garlic and salt.
Add the carrots, celery, and chives and toss.
in till soft. Add leek, carrot, celery, bacon & bay leaves.
Add
owl, toss together the chicken, celery, scallions and herbs. Set aside
he onion, potato, carrots, and celery into pieces that are about
Fill the cavity with carrots, celery, apple, orange, and garlic; bind
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt
nce again.
Add the carrot, celery, onion, and garlic to the