Guest guest Posted August 14, 2000 Report Share Posted August 14, 2000 * Exported from MasterCook * Menu (Summer): Corn Pancakes Recipe By : Everyday Cooking with Dr. Dean Ornish, page 157 Serving Size : 4 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Corn Pancakes (see separate recipe) Swiss Chard with Roasted Onions (see separate recipe) Cucumber and Potato Soup with Dill (see separate recipe) Whole Grain Bread Fresh Blueberries and Raspberries The combination of airy corn pancakes with well-seasoned chard is one of the most popular dishes chef Jean-Marc Fullsack makes at the week-long retreats for Ornish program participants. They are easy to reproduce at home; serve them as a first course before bowls of delicate cucumber-potato soup. For dessert, alternate layers of blueberries and raspberries in a pretty compote dish or individual wineglasses. The timing: Make the soup first, then make the Swiss chard. Set both aside. Make the pancakes, reheating the chard just before the pancakes are ready. Serve pancakes hot off the griddle, with the chard alongside. Then reheat the soup for a second course with a basket of whole grain bread. Assemble the berry dessert just before serving. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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