This is from Shirley Beachum of Shelby Michigan. She writes, "While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for this recipe--that way, I can make our favorite chowder all year."
This recipe was featured in a magazine recently. It is from his new Meat Free Monday Cookbook. It is just lovely as it is. The only thing I changed was to use fat free half and half instead of cream. I will submit it with that change so I have the updated nutritional values.
Peter is the owner/chef of Brave New Restaurant in Little Rock, Arkansas. He promotes locally grown produce and his fresh fish entrees are wonderful. Many of his fish dishes are covered with his wonderful beurre blanc sauce. His food is always devine. He gave this recipe to a local magazine.
A local restaurant has this on their menu one day a week. They serve it with sour dough bread and a salad with a vinagrette dressing. It is always a treat to have this and I was fortunate enough to get a copy of their recipe. I have cut it down to one third of the amounts they use. They add some cornstarch and water to thicken the soup. I would leave this as optional.
This was found years ago in Bon Appetite when a reader requested the recipe for this soup made at Billie's Boathouse in Saugatuck, Michigan. It was called Potage a la Russe. I made it and it became my DH's favorite. I found the ingredient list intriguing and was pleasantly surprised with the result.
I found this recipe in a magazine shortly after I married and made it for my new husband. He had never tried braunschweiger and was a little hesitant but he loved this pate and has very fond memories of his first encounter. It is great on rye bread slices. I recommend you use good quality braunschweiger for the best results.
Lehr's Greenhouse Restaurant in the Canterury Hotel in San Francisco is known for it's wonderful fresh foods. This is a delicious chicken salad with a macadamia rum dressing. Prep time reflects 2 hours of chilling time.
This varies from the traditional oatmeal cookie as it does not have the sweet bite of raisins or chocolate. The nuts have a distinct mellow flavor and combine beautifully with the oats. Pecans could be substituted for the walnuts, if desired.
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