nd the meat. Cook it for 10 minutes and strain.
in the middle of the collard green by slicing down each side
In 1 quart of water, place the ham bone, Spanish sausages and white bacon.
Let cook for about 1/2 hour.
Add the collard greens and great Northern beans.
Allow to cook over slow heat for 1/2 hour.
Saute the onions and green pepper in bacon fat until onion is transparent.
Add to the greens.
Cut the potatoes in medium size pieces add to the greens.
Season with salt and pepper.
Cook 1/2 hour.
void curdling, do not allow soup to boil after cheese is
Cover beans with water and bring to a boil.
Remove from heat and let soak for at least 1 hour.
Drain through a colander.
Put beans and beef in a large kettle and cover with plenty of fresh water.
Cook until almost done.
For the fish stock, place all
Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.
Simmer sausage in water for 45 minutes.
Add shredded collards and drained beans to meat and cook 30 minutes.
Add onion, green pepper and potatoes.
Season and cook until potatoes are tender. Add more liquid if desired, such as ham or chicken broth.
ith the following recipe for French Market Soup.
FRENCH MARKET SOUP RECIPE: 2 cups
Combine all beans.
Divide into 14 (2 cup) packages for gift giving and present with the following recipe for French Market Soup.
Yield:
14 (2 cup) packages.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
ion, if using). Saute gently for 2 minutes. Do not allow
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
For the green olive salsa, combine all ingredients
Combine all beans.
Divide into 14 (2-cup) packages for gift giving and present with the following recipe for French Market Soup.
he oil in a large soup pot, then saute the onions
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Cook onion in 2 tablespoons butter until tender.
Add cornstarch, salt, pepper and sour cream; mix well.
Stir in green vegetables.
Put in casserole dish.
Top with grated cheese. Combine remaining 2 tablespoons butter and cracker crumbs.
Place on top of cheese.
Bake at 350\u00b0 for 30 minutes.
Great for leftovers.
Recipe for timid green vegetable eaters.