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Show OE Curried Ham Deep-Dish Pie Store bow. ht frozen puff pastry works perfectly for this sure toroll it out on a lightly flouredsurface. End-of-the-Line Split Pea Soup brush the pastry with the remaining egg wash. §. Place thecasserole on a baking sheet, and bake until the top with an egg wash, so the baked crust thecrust is golden, 40to 45 minutes. Servepiping hot. and golden. A pastry brush worksfine Serves 6. Per serving: 445 calories, 48g carbohydrates, 2 tablespoons olive oil 1 large onion. choppe 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger 2 tablespoons curry powder 1 tablespoonall-purpose flour 1 cupdiced (1 inch) carrots 1 cuppeeledand diced (1/2 inch) potatoes 1Granny Smith apple, cored and cut into 1/2-inch pieces 3 cups defatted chicken broth 1 cinnamonstick (3 inches ng) 1/2 cupdried cherries 1/2 cup fresh or frozen peas (thawed, if frozen) Iripe tomato, seeded and cut 17g protein, 2ig fat, 83mg cholesterol. Instead of using a poundbagofsplit peas. I've used 12 ‘ounces, because I prefer my soupa little thinner. If you're a thick-souplover. use the whole pound. Tasteas you go along! The soup thickens up a daylater. so you may wanttothinit with somebroth. Youll Switch Easy Grip, Easy Open, Shatterproof, PLASTIC Apple SauceJar. set bone aside. Pick over the into 1 2-inch pieces 1/4 cup chopped flat-leaf parsley 2 tablespoons chopped mangochutney 2 cups coarsely shredded baked ham Salt and Ireshly ground black pepper, to taste 1 sheet prepared puff pastry (1/2 pound), thawed, if frozen peas; You onion, parsnip and leek into Taste! Musselman’s onion and cook until wilted, Homegrown Apple Goodness Enriched with Vitamin-C. stirring occasionally, 8 to 10 sionally, until the peas are cooked, about 45 minutes. ley. Serve immediately Serves 6, Per serving: calories, 58g carkonyrstes 22g pro’ ein, 6g fat, 3mg cho- tially covered, until the vege- lesterol. lables are tender, about 20 minutes. Then add the cherries, Peas. tomato, parsley, mango chutney and ham: cook 5 minUtes more. Season with salt and More Meals! When you'velittle time to cook and Pepper. 3. Neste preheatthe oven to 350°F. 4 Place the ham mixture in a 2-quart round ovenproofcasserole Remove the cinnamon ice, roll the puff pastry outto forma circle about incheslargerthan the diameterof the casserole. Beat the egg with the water, then brush inchslits in the center of the Pastry to release the steam, and ence 3. Add the peas; cook for 1 minute, Add the bay leaf, thyme, tarragon.hambone,broth and water. Bring toa boil. reduce the heatto a simmer. cover partially and cook, stirring occa- turn meattothe pot. Reheat the soup. Seasontotaste with salt and pepper,andstir in the pars- Bringtoa boil. Reduce heatto a gentle simmerand cook, par- crimpthe edgesaroundthe rim to forma tightseal. Cut six 2- til wilted, 10 to 12 minutes. leaf and thymesprigs. When boneis cool enough to handle. shred any meat fromit and re- utes. Sprinkle with the curry powder andflour; cook,stirring constantly, to mellow the flavors. | to 2 minutes. 2. Add the carrots, potatoes, apple. broth and cinnamonstick. this egg washaroundtheinside small dice. Heat oil in a large. heavy pot over low heat. Add the diced vegetables; cook un- 4. Remove the hambone. bay minutes. Add the garlic and ginger: cook, stirring, 2 to 3 min- and the outside rimofthe cassetole. Laythe pastry over the top, trimtheoverhangto | inch and rinse, drain and set aside 2, Cut the carrots, celery, 1 large eg 1 tablespoon water 1, Heat theoil in a large, heavy pot over low heat. Add the 1 meaty ham bone ounces driedgreen split peas peeled 2 ribs of celery Tonion and 1 parsnip {leek (3 inches of green lett on, with root trimmed), split ise 2 tablespoonsoliveoil I bay leat 4 sprigs fresh tire, or tei 1 teaspoon dried peeeon 4 cups defatted caaeban broth 4 cups water Salt and pepp 2 tablespoons a fa 1. Trim any ia aehambone; =MINN On 48/46 02. MUSSELMAN’S APPLE SAUCE WITH NEwEasyGrip PLASTICJAR! To TRohod fe less to shop |
