Sample Recipes from
Mary Ellen Carter's Cookbooks
"Mary Ellen's classes hooked me on Asian cooking!
Now, with this collection of her favorite recipes, (Accent on Asia)
I'm thrilled to have my repertoire so greatly increased!
Whether you're a novice or a pro, you'll love this book!"
— Dee Robinson, Village Books
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"Accent on Asia"
Cost - $19.95 + Shipping & Handling
sample recipe
Evil Jungle Soup
- 3 stalks lemon grass, cut into 1" pieces
- 4-inch piece of fresh ginger, cut into rounds
- 4 cloves garlic, cut into halves
- 8 cups chicken stock
- 1 garnet yam, peeled, cut in 1-1/2" cubes
- 1 onion, diced
- 2 chicken breasts, boneless, skinless, sliced
- 3 handfuls fresh spinach
- 1 handful basil leaves
- 2 to 4 jalapeno peppers, seeded, chopped
Simmer the stock with the lemon grass, ginger, and garlic for 40 minutes and strain. Add the yam and cook for 10 minutes. Add the chicken and the vegetables and simmer until the yams are soft, about 25 minutes.
Makes 8 servings.
"At Joe's Garden -
Harvest Recipes of the Pacific Northwest"
Cost: $17.95 + Shipping & Handling
sample recipe
Linguine with Swiss Chard and Walnuts
- 1-1/2 cups shelled walnuts, chopped
- 2 pounds Swiss chard, washed
- 4 tablespoons olive oil
- 5 shallots, minced
- 4 garlic cloves, minced
- Salt and pepper
- 1 pound linguine, cooked according to package directions
- 1/4 pound Jack cheese, grated
Place walnuts in a large skillet and toast over medium heat for about ten minutes. Set aside. Trim the chard, discarding tough stems and coarsely chopping the leaves. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook about ten minutes until soft. Add the chard and season with salt and pepper to taste. Cook until leaves have wilted. Meanwhile, cook the pasta and drain, reserving 1-1/4 cup of the cooking water. Add the pasta and liquid to the chard mixture. Stir in cheese and walnuts and serve.
Serves 6
"Recipes & Writings"
Cost: $12.95 + Shipping & Handling
sample recipe
Green Tomato, Raisin, and Mint Chutney
- 4 pounds green tomatoes, chopped
- 2-1/2 cups light brown sugar
- 1 cup cider vinegar
- 3 cups diced onions
- 2 cups raisins 4 inch piece of fresh ginger, sliced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 handful of small mint leaves, chopped
Combine all the ingredients except the mint in a large stainless steel pot. Bring to a simmer and cook, uncovered, for 1 hour and 15 minutes. Add the mint to the simmering mixture and spoon into hot sterilized jars, leaving 1/4 inch of head space, and seal. Process in a boiling water bath for 10 minutes.
Makes 4 pints.
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