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  • Spicy Pumpkin Soup
    5 c chicken broth 1 2 c brown sugar 2 c milk 1 2 c heavy cream 1 Melt butter in large saucepan over medium high heat Add onions and garlic and cook stirring often until softened about 4 min Add spices and stir for a minute more 2 Add pumpkin and 5 c chicken broth blend well Bring to a boil and reduce heat simmer for 10 to 15

    Original URL path: http://www.wendy.seltzer.org/food/pumpkin-soup.html (2016-04-26)
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  • Watermelon Feta Salad
    8 oz cubed Bunch of mint chopped Bunch of flat leaf parsley 1 small red onion Juice of 2 4 limes 3 4 tablespoons extra virgin olive oil 1 2 C calamata olives halved Black pepper to taste Slice red onion longitudinally into fine slivers Steep slivers in lime juice until pink Cut watermelon and feta into bite sized pieces and put in bowl Add parsley leaves and chopped mint

    Original URL path: http://www.wendy.seltzer.org/food/watermelon-feta-salad.html (2016-04-26)
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  • Tuna Basil Penne
    calamata olives sliced 1 4 cup capers 1 1 2 c cherry tomatoes washed and quartered 1 2 cup fresh basil julienned 1 2 t red pepper flakes 1 2 c olive oil salt and pepper to taste Combine all

    Original URL path: http://www.wendy.seltzer.org/food/pasta.html (2016-04-26)
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  • Spinach Cottage Cheese Casserole
    small curd collage cheese 3 eggs 3 T all purpose flour 1 C shredded sharp cheddar cheese 1 small onion chopped salt to taste Thaw spinach and press most of the liquid out Put cottage cheese in a bowl Stir in unbeaten eggs Add flour cheese and salt to taste mix thoroughly Saute onions in margarine until wilted add Gently fold in spinach Pour into a greased 1 1 2

    Original URL path: http://www.wendy.seltzer.org/food/spinach.html (2016-04-26)
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  • Chicken Marbella
    taste 1 2 c red wine vinegar 1 2 c olive oil 1 c pitted prunes 1 2 c Spanish green olives 1 2 c capers with a bit of juice 6 bay leaves 1 c brown sugar 1 c white wine 1 4 c chopped parsley Combine all ingredients except brown sugar and white wine and marinate overnight Arrange chicken in pan spoon marinade over and sprinkle with brown

    Original URL path: http://www.wendy.seltzer.org/food/chicken.html (2016-04-26)
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  • Mom's Lemon Veal Scallopine
    purpose flour 1 2 cloves garlic pressed 1 2 c butter 6 lemon slices 1 beef bouillon cube 1 2 c hot water 2 T lemon juice 2 T chopped fresh parsley Preheat oven to 350 Pound veal Mix flour and garlic coat meat Melt butter in skillet brown meat over medium heat Place meat in ungreased 13x9 baking dish top with lemon slices cover with foil and refrigerate Dissolve

    Original URL path: http://www.wendy.seltzer.org/food/veal.html (2016-04-26)
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  • Quiche with Semolina Crust
    Sprinkle dough with ice water until it holds together 3 5 T Divide dough in two balls and flatten into disks Chill Roll out and press into tart pan prick bottom Chill again Bake for 15 20 minutes at 400 before filling Quiche Lorraine filling 8 oz bacon 5 large eggs 3 4 c heavy cream freshly grated nutmeg 1 2 c grated Gruyere cheese salt and pepper to taste

    Original URL path: http://www.wendy.seltzer.org/food/quiche-semolina-crust.html (2016-04-26)
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  • Chaiwalla Tomato Pie
    half for bottom and top crusts Filling 2 pounds fresh tomatoes peeled and sliced or 2 28 oz cans plum tomatoes chopped basil chives or scallions 1 1 2 c sharp cheddar 1 3 c mayonnaise 2 T lemon juice Roll bottom crust on floured surface and line 9 pie plate Fill crust with thinly sliced tomatoes Sprinkle with chopped herbs Cover with 1 cup grated cheddar Mix mayonnaise with

    Original URL path: http://www.wendy.seltzer.org/food/Chaiwalla-tomato-pie.html (2016-04-26)
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