Prep time – 15 min. Cook – 3 hours. Serves 6
4 medium-sized beets (greens removed and scrubbed)
2 medium-sized onions, cut in half and sliced thinly
2 cups shredded cabbage
1 cup canned chopped tomatoes with their juice
4 cup chicken or vegetable broth
¼ sour salt (citric acid, found in your spice/herb section of the supermarket)
OR 1 T white vinegar
Preheat oven to 450 degrees. Wrap the beets securely in two layers of aluminum foil; place in the middle of the oven and roast for two hours. Remove from the oven and unwrap. When beets are cool enough to handle, use a sharp knife to peel them and cut them into 1-inch cubes. Set aside
In a heavy 4 quart sauce pan, combine the beets with the onions, cabbage, tomatoes and broth and bring to a boil over medium-high heat. Reduce the heat, partially cover the saucepan and simmer for 1 hour.
Add the salt to taste as well as the sour salt and cook 5 minutes longer. Serve in pre-heated soup bowls with some good dark bread and pickles!
55 calories per serving .07 grams fat.
2 boxes chopped spinach thawed and squeezed dry
1 ½ cups Pepperidge Farm herb stuffing (the crumbles not the squares)
1 finely chopped onion
1 ½ or so cups finely grated cheddar cheese (I used a bag of that shredded Monterey jack Colby- a bit more than called for)
A bit of salt, pepper, and thyme
½ cup melted butter
Mix that all together and form tiny balls- about an inch or so in diameter.
Bake in preheated 350 degree oven until a little browned around the edges, 20 or 22 minutes. Serve warm.
Inocencio Oreato from the Babyhead Fungus Affair returns looking to get even with the agents. From the small town of Llano, Texas to the wilds of Canada, UNCLE attempts to put an end to a fungus which once more is designed to make people mindless slaves.
Thanks to yelizaveta52 for helping me clean this up.
|CARROT AND ORANGE PUREE|
4 lb. carrots, peeled and cut for cooking
8 tbsp. butter
1 1/2 c. chicken broth
1/2 c. orange juice
2 1/2 tsp. ground cardamom
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
Cook carrots in chicken broth until tender (about 30 minutes). Add water as needed. Drain carrots.
Put carrots and rest of ingredients in food processor, using steel blade. This may have to be done in 2 batches. Reheat on stove top or in oven proof dish. Decorate with parsley.
It's great with fried chicken breast.