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A Taste of Washington: Favorite Recipes from the Evergreen by Michele Morris

By Michele Morris

That includes one hundred twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, motels, and bed-and-breakfasts, A style of Washington, contains vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle brilliant nutrition, pattern those impossible to resist dishes: Blueberry Morning Glories with hot Blueberry Sauce, Crispy Fried Walla Walla candy Onions, Cherry Chipotle brief Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.

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Beef bouillon or tomato juice salt to taste *For an even more substantial soup, try adding 3 medium red potatoes, peeled and diced, 1 c. shredded cabbage, and/or 1 c. frozen green beans, thawed. Full of veggies, minestrone is a flavorful soup that can be a satisfying low-fat meal in itself. 35 Chinese Pasta/ Pasta Cinese As with any pasta dish, this one is quite filling and can be eaten as a meal in itself. For Pasta Cinese, you will make a sauce and meatballs that can be used in other dishes or served alone as a side dish.

Mild pimento cheese, sliced 4. Remove the skillet from heat and sprinkle in flour a little at a time, stirring briskly. 5. Add milk slowly, stirring constantly. Return to heat and stir until mixture thickens. 6. Place cauliflower in a casserole dish. Lay cheese slices over cauliflower and pour creamed green pepper and mushrooms over the top. Bake 20 minutes. *When choosing fresh cauliflower, look for heads that are firm and very white, with crisp, green leaves. Avoid heads with brown spots or yellowish, wilted leaves.

Pizza Margherita, a popular variety in Italy, was first made in 1889 for Queen Margherita and King Umberto I. It is topped with the colors of the Italian flag: fresh red tomatoes, green basil leaves, and creamy white mozzarella. See page 55 for a few top­ pings that you might like to try on your pizza. Be creative and add your own favorites to the list. Pizza ingredients: 1 envelope active dry yeast 1 c. warm water ¥ tsp. salt 2 tbsp. olive or vegetable oil 2¥ c. all-purpose flour pizza sauce (recipe follows) 8 oz.

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