Guest guest Posted March 7, 1999 Report Share Posted March 7, 1999 Thank you Karen G for inviting me to join this list. I'm excited about sharing with all of you. I've been formatting the Vegetarian Times recipes and will send them with this group. Right now I'm working on December, 1997 and am going backwards. Thanks Karen S for the Moosewood recipes. Last week I copied all the recipes from www.molliekatzen.com and will send them as I format them, probably a few a day. I have a cookbook in Mastercook for Moosewood/Katzan recipes. Here is the first from the website. Kathleen schuller * Exported from MasterCook * Watercress Salad With Currants And Walnuts Recipe By : Adapted from " Still Life with Menu Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium-sized head butter lettuce or a similar soft-leaf variety 1 small bunc fresh watercress 1 small perfect scallions -- (1 to 2) (or about 6 chives) A handful of currants 2 handfuls minced walnuts -- lightly toasted 2 tablespoons extra-virgin olive oil or walnut oil -- up to 3 1 teaspoon balsamic vinegar salt and pepper to taste Preparation time: Less than 15 minutes Yield: 3 or 4 servings This is a subtle and elegant salad with small touches of scallions, walnuts, and currants. Balsamic vinegar is the first choice to use here, but champagne or raspberry vinegar will be just as effective. * If you clean and dry the greens ahead of time, the salad will take just minutes to prepare. Wrap the cleaned greens in paper towels, then refrigerate in a plastic bag until use. 1) Clean, thoroughly dry, and chill the greens. Tear into bite-sized pieces, and place them in a salad bowl. 2) Finely mince the scallions or chives. Add them to the greens, along with the currants and walnuts. 3) Drizzle in the oil and toss well. Then sprinkle in the vinegar and a little salt and pepper. Toss again, and serve immediately. www.molliekatzen.com 2/99 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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