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"Greens" Recipe Page

Watercress Salad

Ingredients:

1 pint watercress
1 red onion

French dressing

Pick over the leaves of the cress, removing all bruised or wilted ones, wash and drain. Break the stems into small two inch pieces with your fingers. Place cress in a salad bowl, top with thinly sliced onion and your favorite French dressing.

Variations: Add 1/2 cup chopped walnuts. You may mix the cress half and half with dandelion greens as well and use the same recipe.

Watercress Sandwiches

Ingredients:

1 1/4 cups cress
paprika

1/4 cup mayonnaise
Brown bread

Wash, dry and tear the watercress into bite size pieces. Sprinkle the watercress with salt and paprika, then mix with mayonnaise. Lay between sliced of brown bread and cut into small triangles.

Variation: Mix 3 hard cooked eggs into the cress and chop both finely. Spread on thin slices of buttered wheat bread.

Watercress Soup

Ingredients:

1 quart chopped watercress
1 quart stock of your choice
1 cup whole milk, half and half or cream, heated
1 small onion, shredded, or processed fine

2 tablespoons flour
3 tablespoons butter
1/2 tsp. salt
pepper and nutmeg to taste

Wash the cress well, and chop fine (keeping the stems on). Mix the chopped cress and your stock; cook about 30 minutes and puree in blender, processor or you can press through a strainer with a wooden spoon. Mix the flour with the butter, then add along with the your heated milk, onion and seasonings to the broth. Bring to a light boil and cook two minutes. Makes 5 servings.

Vegetable Fajitas

1 1/2 tablespoons vegetable oil
1 small onion - sliced and halved
1 anaheim chili pepper -- sliced
1/2 medium red bell pepper-julienne
1 small yellow squash-sliced and halved
2 cloves garlic -- minced 3 tablespoons white wine or water
1 tablespoon chili powder
1 teaspoon paprika
1 pinch dried oregano
1 dash cayenne
1 teaspoon lemon juice
salt and pepper to taste

Heat about 1 1/2 tablespoon vegetable oil in large pan. med-med hi
Add onions, cook 2 minutes, then add squash, and peppers.
Sauté for several minutes until cooked but still crisp.
De-glaze with wine, add seasoning.

Vegetable Fajitas
1 1/2 tablespoons vegetable oil 1 small onion - sliced and halved 1 anaheim chili pepper -- sliced 1/2 medium red bell pepper-julienne 1 small yellow squash-sliced and halved 2 cloves garlic -- minced	3 tablespoons white wine or water 1 tablespoon chili powder 1 teaspoon paprika 1 pinch dried oregano 1 dash cayenne 1 teaspoon lemon juice salt and pepper to taste
Heat about 1 1/2 tablespoon vegetable oil in large pan. med-med hi Add onions, cook 2 minutes, then add squash, and peppers. Sauté for several minutes until cooked but still crisp. De-glaze with wine, add seasoning.