1 sandi brooks (wfcj53b)
1 package frozen chopped broccoli, (10
1 clove garlic (optional)
2 tbsp minced onion
1/4 cup margarine
1 1/2 tbsp potato starch
1 cup water, or
1 boullion, made from a cube
3 eggs,separated
1/2 cup chopped walnuts
Directions
Grease a 1 1/2 quart ring mold with softened margarine. Refrigerate
while preparing the filling. Cook the broccoli accordiing to package
directions, but add the garlic to the water. Drain well and discard
the garlic. In a 1 quart saucepan over medium heat, saute the onion
in the margarine until soft and golden. In a measuring cup, dissolve
the potato starch in the water or bouillion, add to the onions. Cook
over low heat, stirring until thick and smooth. Cool slightly.
In a mixing bowl, beat the egg yolks until light. Stir the yolks,
broccoli and walnuts into the onion mixture. In a separate bowl, with
clean beaters, beat the whites until stiff. Fold them into the
broccoli mixture.
Spoon the mixture into the prepared ring mold. Set the mold into a hot
water bath that reaches halfway up the sides of the mold. Bake in
preheated 350 oven for 30-35 minutes, until firm. >> Let rest for 5
minutes before unmolding. Serves 4.
These recipes are from the Complete Passover Cookbook, by Frances
AvRutick. It is a great source for all kinds of recipes, informations
and conversions.
Sandi in Vernon,CT 04/16 07:11 am Reformatted by Elaine Radis
Reformatted by Elaine Radis
04/16/92 7:43 PM FOOD AND WINE CLUB TOPIC:
HOLIDAY TIME: 04/16 10:05 AM TO: NORMAN GOLDMAN (KPDS97A) SUBJECT:
MATZAH FRAFEL PUDDIN Bernice:
he recipe you h
Servings: 4 servings
Broccoli-Walnut Ring Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Written recipes as a concept can be observed far back into the distant past, certainly as far into history as the early Egyptians, and maybe further still. Having said that, sadly, these ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the ancient chefs were skilled in the use of many different herbs, including a few you will know like thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley and basil. These new spices and herbs led to a surge in recipe manuscripts, many of which are kept safe in private collections. When we get to the twentieth century, cookery books are in high demand, due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Broccoli Walnut Ring recipe.
