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  Sauerkraut-bulgur soup
 
Yield: 4 Servings
 
1 sm Onion chopped      1/4 c Butter
2 3/4 c Sauerkraut      1/4 c Tomato puree
1 lg Russet potato diced      1/2 c Bulgur fine grade
2 qt Rich chicken or veal stock
 Salt Pepper Sliced green pepper Parsley Armenian culture is rich in soups many of them made tart with yogurt and thickened with bulgur. This version is flavored with sauerkraut. From "Armianskala Kulinaria by A.S. Piruzian. In 5-quart pot, saute onion in butter until golden. In bowl, soak sauerkraut in water, drain and chop. Add to onions and cook until done, adding water if mixture gets too dry. Add tomato puree. Saute 5-7 minutes. Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with slight green pepper and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALA Categories: German, Salads, Vegetables, Meats Yield: 4 Servings 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked MMMMM--------------------------DRESSING------------------------------- 1/2 c Yogurt 1/4 ts Salt 1/4 ts Pepper; White 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALA Categories: German, Salads, Vegetables, Meats Yield: 4 Servings 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked MMMMM--------------------------DRESSING------------------------------- 1/2 c Yogurt 1/4 ts Salt 1/4 ts Pepper; White 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SAUMON ROTI A L'EFFILOCHEE D'ENDIVES Categories: Disney, Walt's_dlp, Fish Yield: 2 Servings 2 Salmon filets; 8oz ea 1 tb Olive oil Salt and pepper to taste 1 lb Endives 1 1/2 tb Butter Salt, pepper, lemon juice to -taste MMMMM-------------------RED BELL PEPPER SAUCE------------------------ 1 1/2 tb Shallots; finely chopped 1/2 c White wine 1/3 c Fish stock 2/3 c Heavy cream 1/2 c Red bell pepper; very finely -chopped SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about half an hour). Add fish stock, heavy cream, and red bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency). ENDIVES: After washing endives, cut in two lengthwise, then remove tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in a large frying pan and add endives. Saute for about half an our at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, almost transparent, and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then ass a little lemon juice. SALMON: Preheat oven to 400 degrees, and stove to high heat. In a non-stick frying pan, heat olive oil to very hot, then sear the aslmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes. DISH DISPLAY: PLace half the sauteed endives on the left side of the plate in a rounded, flattened shape to createa carpet" on which to place the salmon. Using half the sauce pour most of it on the lower portion of the plate drizzle some of it around and endivces and save the rest. Place a salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colourful steamed vegetables (placed on the remaining third of the plate) if desired and French bread on the side. Source:Disney Magazine Spring 1996 Walt's Disneyland Paris formatted by Lisa Crawford 3/15/96

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