Guest guest Posted April 26, 1999 Report Share Posted April 26, 1999 Greek Radish Salad - Whittinghill Radishes - Facts Roasted Roots (Potato, Carrot, Radish, Leek) Savory Radishes (Casserole) also mailed to FareShare * Exported from MasterCook * Greek Radish Salad - Whittinghill Recipe By : Owensboro Messenger-Inquirer, 4/99 Serving Size : 10 Preparation Time :0:00 Categories : 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon prepared mustard 1 teaspoon sugar 1/2 teaspoon cracked pepper 18 ounces radishes -- trimmed and cut into bite-size pieces 1/2 pound feta cheese -- crumbled 6 ounces pitted ripe olives -- drained, halved 1/4 cup minced fresh parsley In a medium bowl, use a wire whisk to mix well the olive oil, lemon juice, mustard, sugar and pepper. Add radishes, cheese, olives and parsley. Toss gently with a rubber spatula, mixing well. Cover and refrigerate at least 1 hour to blend flavors. Makes about 10 servings. 156 cals, 14g fat - - - - - - - - - - - - - - - - - - NOTES : A family favorite -- Ann Whittinghill in " Radishes, " 04/07/99, Owensboro Messenger-Inquirer * Exported from MasterCook * Radishes - Facts Recipe By : various Serving Size : 0 Preparation Time :0:00 Categories : 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Radishes * Radishes are available all year. * A Small bag usually weighs 6 ounces; volume 1+1/2 cups. * Choose smooth, crisp, firm radish roots. If radish gives when gently squeezed, interior is likely to be pithy instead of crisp. Any attached leaves should be green and crisp. * Store radishes in a plastic bag in the refrigerator up to 1 week. Remove leaves before storing. * Wash radishes under cold water and trim both ends before using. * For added crispness, cover clean radishes with ice water and refrigerate for 2 hours. * Small radishes have a sharper flavor; large radishes are easier to grate and chop. * About 12 radishes sliced equals 1 cup. * Radish leaves added to cooked and salad greens give a peppery accent to the dish. * Make radish flowers for a garnish by cutting thin petals of red peel from the tip almost all the way down to the root end, all around the radish. * Put cut radishes in a bowl of ice water, cover and refrigerate for an hour or so, or until " petals " pull away from the center portion. * Radishes taste good cooked. They retain their color better when steamed, roasted, lightly sauted but not boiled. more ideas - - - -> Thinly slice, sauteed until just tender-crisp in butter or olive oil and seasoned with pure lemon pepper. Serve as accompaniment or toss with pasta; use to top a baked potato -> Variety: 1) round, red radishes' 2) others are white and black; elongated and need to be scraped or peeled for eating, -> Add to vegetable medleys such as steamed broccoli and cauliflower. -> Grate and add at the last minute to stirfries, hashbrowns, and soups. Source: The Food Lover's Tiptionary; " Radishes " by Ann Whittinghill, Messenger-Inquirer 04/07/99; kitpath notes - - - - - - - - - - - - - - - - - - NOTES : facts * Exported from MasterCook * Roasted Roots (Potato, Carrot, Radish, Leek) Recipe By : North American Radish Council Serving Size : 6 Preparation Time :0:00 Categories : 2Send Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes (about 3 cups) 1 pound baby carrots (about 2 cups) 12 ounces radish (about 3 cups) 2 cups leek whites -- halved lengthwise then cut into 1-inch pieces or onion wedges 1/4 cup vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried dill weed In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions. 173 cals, 8g fat - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4219 2111 1223 793 0 0 0 0 0 0 * Exported from MasterCook * Savory Radishes (Casserole) Recipe By : Ann Whittinghill, Owensboro Messenger-Inquirer, 4/99 Serving Size : 6 Preparation Time :0:00 Categories : 2Send Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces radishes 1 tablespoon minced onion 1/2 cup mayonnaise 1/4 cup saltine crumbs 1 teaspoon chopped parsley 1 tablespoon horseradish Salt and pepper -- to taste 2 tablespoons butter 1 teaspoon paprika Cut radishes in half and cook until tender-crisp, reserving 1/4 cup liquid. Put radishes in a 2-quart dish. Combine reserved liquid, onion, mayonnaise, horseradish, salt and pepper. Pour over radishes, sprinkle crumbs on top and dot with butter. Sprinkle parsley and paprika evenly over all. Bake at 375 degrees for 20 minutes. Makes 6 servings. Note: This recipe is equally good using carrots. Substitute 2 1/2 pounds carrots, julienned, for the halved radishes. Cook carrots until tender, reserving 1/4 cup liquid, then follow recipe directions. 208 cals, 19g fat - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 2927 0 0 0 0 0 - - - - - You know you're spending too much time online when... you call babies, " newbies. " * Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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