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Recipe & Guide - Bean Sprouts
Excellent source of Folacin. Bean sprouts have become a familiar item on many salad bars.
These delicate, twining delicacies are the sprouts of dried mung beans, or sometimes soy beans.
They are very nutritious and an economical addition to the diet. Selection and Storage
Bean sprouts tend to wither and deteriorate quickly, so it is best to use them within a day or two of purchase. Preparation and Eating Tips
There is virtually no preparation needed for bean sprouts.
They need only be separated and rinsed with cool water before using them in salads or in place of lettuce on sandwiches. Much of the nutritional value is in the tiny, nut-textured hulls which are attached to the sprout, so do not attempt to remove them. TOMATO ASPIC WITH VEGETABLES Tomato aspic is a popular "specialty" salad.
Here, tomato juice makes it easy and the addition of fresh vegetables makes it tasty and texturally interesting. 2-1/2 cups any combination of the following vegetables, chopped: mung bean sprouts, broccoli (fresh, steamed or frozen, thawed), cucumber, celery, green pepper, zucchini
4 cups tomato juice
2-1/2 packets unfavoured gelatin (2 table-spoons)
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1-2 teaspoons dried basil Place 1/2 cup cold tomato juice in a small bowl. Sprinkle the gelatin over it and allow to dissolve.
Warm the remaining tomato juice until steaming and dissolve the gelatin mixture into it. Add all remaining ingredients.
Pour into a 6 to 8 cup mold and chill until firm (at least 3-1/2 hours).
If desired, unmold for serving by setting mold into a pan of very hot water for about 3 minutes and then inverting onto a serving platter. Yields 8 servings. Nutrient Analysis per serving:
Calories-30 to 45
Fat-negligible.
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Recipe & Guide - Bean Sprouts
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