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I
66
FRIDAY; AUG.114,1987.-
gal. carton
I
American Regional
Favorites In Cookbook
Former Detroiter Nava
Atlas has built upon the suc-
cess of her first cookbook,
Vegetariana, to create a new
collection of meatless recipes.
Entitled,
American
Harvest: Regional Recipes for
the Vegetarian Kitchen
(Fawcett Columbine), the
cookbook is a compilation of
recipes for biscuits, breads,
soups, salads, eggs, legumes,
vegetables, Southwest
specialities and desserts.
In her introduction, Atlas
tells how the recipes were
chosen for the book: "The
criterion for choosing the
recipes in this book was that
they fit in with today's em-
phasis on healthy, lighter
eating, with lots of fresh
vegetables, fruits, grains and
legumes. Though these items
may not come immediately to
mind *hen one thinks
`American food: they once
played a major role in the
traditional diet."
There are brief notes on the
peculiarities of the different
sections of the country as well
as information on ingredients
and equipment, and a table of
metric equivalents. Each sec-
tion is given a brief introduc-
tion by the author.
Following are some sample
recipes from American
Harvest:
SWEET POTATO
BISCUITS
11/4 cups whole wheat flour
cup unbleached white
flour
2 tsps. baking powder
1/2 tsp. salt
3 tbsps. butter
1 /3 cup whole or low-fat
milk
1 cup smoothly mashed
sweet potato
3 tbsps. honey
i/3 cup finely chopped
walnuts or pecans
Preheat the oven to 425
degrees F. In a mixing bowl,
sift together the flours, bak-
ing powder and salt. Work the
butter in with the tines of a
fork until the mixture
resembles a coarse meal. Add
the milk and sweet potato
and work them in to form a
soft dough.
Turn the dough out onto a
well-floured board and knead
for 2 to 3 minutes, adding a
small amount of flour if the
dough is too sticky. With
floured hands, divide the
dough into 12 equal parts.
Shape into small balls and ar-
range on a lightly oiled cookie
sheet, patting them down a
bit to flatten. Bake for 15
minutes, or until a toothpick
inserted into the center of one
tests clean. Transfer the
biscuits to a plate to cool.
Makes 12 biscuits.
CREAM OF ASPARAGUS
SOUP RECIPE
2 pounds asparagus
2 tbsps. butter
1 large onion, chopped
1 clove garlic, minced
1 large potato, finely diced
21/2 cups water or vegetable
stock
1 tsp. dried dill
% tsp. dried basil
Dash of nutmeg
1 /2 to 1 cup whole or low-fat
milk
Salt and freshly ground
black pepper
Cut about 1 inch off the bot-
toms of the asparagus stalks
and discard. Scrape any that
appear to have tough skins
with a vegetable peeler. Cut
the stalks into approximate-
ly 1-inch pieces, setting aside
the tips for later use.
Heat the butter in a large
soup pot or Dutch oven. Add
the onion and saute until it is
golden. Add the asparagus
pieces, garlic, potato, water or
stock, dill, basil and nutmeg.
Bring to a boil, then cover and
simmer until the asparagus
and potatoes are tender,
about 15 minutes. Remove
from the heat.
With a slotted spoon,
transfer the solid ingredients
to the container of a food pro-
cessor or blender. Process, in
batches, until smoothly
pureed, then stir back into
the liquid in the soup pot. Add
enough milk to achieve the
desired consistency; season to
taste with salt and pepper.
Return to low heat.
Steam the reserved
asparagus tips until they are
tender-crisp. Stir them into
the soup and simmer over
very low heat for another 5
Continued on Page 68