Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
SWISS CHARD(Vegetables) - (The International Jewish Cook Book)
This vegetable is a variety of beet in which the leaf stalk and midrib
have been developed instead of the root. It is cultivated like spinach,
and the green, tender leaves are prepared exactly like this vegetable.
The midribs of the full-grown leaves may be cooked like celery.
Sorrel And Swiss ChardSorrel and Swiss chard are often used together as the chard modifies the
acidity of the sorrel. They make acceptable greens when used together
and are treated like spinach.
Swiss Chard Or Silver Leaf BeetThe leaves of Swiss Chard are boiled and used like spinach. The stalks
and midrib are very broad and tender and when young are used like
asparagus. The leaves of sorrel and spinach are often used together as
greens. (See Asparagus and Spinach receipts).
Viewed 1650 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Gansleber PurÉe In Sulz
SautÉd Cornmeal Mush
Baked Bass À La Wellington
Eggs À La Mexicana
Fillet De Sole À La Creole
Fillet Of Sole À La Mouquin
Baba À La Parisienne
Pudding À La Grande Belle
|Home Made Cookies.ca|