Frittata di Zuchine (Zucchini Frittata)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Eggs
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1 large onion — coarsely chopped
1 teaspoon fresh thyme — chop, or 1/2 tsp.dry
1 1/2 pounds zucchini
2 tablespoons Italian parsley — chop, or fresh basil
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano — freshly grated

Preheat a broiler. In a small skillet over medium heat, warm two
tablespoons of the olive oil. Add the onion and the dried thyme, if
using, and sautee until the onion wilts, about five minutes. Meanwhile,
cut off the stems and navels from the zucchini, cut them in half
lengthwise, and then cut them crosswise into thin slices. Add the
zucchini, cover and cook over medium heat, stirring a few times, until
tender but not mushy, 10 to 12 minutes. Just before the zucchini slices
are done, add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess water to
drain out, about ten minutes.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the
salt, pepper to taste, and cheese. Add the drained cooled zucchini and
onion.

Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough
to make the eggs sizzle, pour in the egg mixture, using a fork or spoon
to distribute the zucchini evenly. Immediately reduce the heat to low
and cook the frittata gently until it is set, 12 to 15 minutes. Take
care not to overcook the eggs or they will lose their delicacy.

Top finish cooking, slide the pan under the preheated broiler six
inches from the heat until the top is golden, 0ne to two minutes. Using
a spatula to loosen the edges from the pan, slide the frittata out onto
a serving plate. Serve warm or cold, cut into wedges.

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NOTES : Serves four to six people.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is a truly lovely dish. The cooked zucchini and onion make
this frittata delightfully sweet.

Rice Omelet I.E.S.JJGF65A

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Eggs Rice
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
3/4 cup Cooked rice
Salt to taste
1/2 cup Grated cheese
Fresh gound pepper to taste
1/2 cup Pepperoni — 1/4″ cubes
3 tablespoon Butter
8 Eggs

In a bowl,with a ffork blend the rice,cheese and pepperoni.Beat the eggs in a
seperate bowl just long enough to mix the whites and yolks;then season lightly
with salt and pepper.In a large frying pan or omelet pan,over medium high
heat,melt the butter,being sure the entire bottom of the pan is coated.Pour the
eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to
allow the uncookedpart to run under,and shaking the pan when the bottom starts
to set.
While the top is still moist,spoon the rice filling down the center of the
omelet.Fold over,and cook just long enough to heat the filling and melt the
cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per
person,and divide the filling among the omelets.Makes 3 to 4 servings…

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BELL PEPPERS WITH BROWN RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Nuts
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Green bell peppers
1 md Onion, diced
1 ea Garlic clove, minced
2 tb Oil
2 oz Brown rice
3/4 pt Tomato juice
1 ea Bay leaf
1 ea Thyme sprig
1 ea Parsley sprig
4 oz Mixed nuts, chopped
Salt pepper, to taste

Slice the tops from the peppers to form lids. Scoop
out the seeds membranes. Place the peppers in a
greased casserole.

Saute the onion garlic in the oil over low heat
until the onion is soft golden. Add the rice half
the tomato juice, along with the bay leaf, thyme
parsley. Cover simmer for 40 minutes. Discard the
bay leaf, thyme parsley. Mix in the nuts season
well.

Fill the green peppers with the sauteed mixture.
Replace the tops. Pour the remaining tomato juice
around the peppers. Bake at 350F for 35 minutes.

Mary Norwak, “Grains, Beans Pulses”

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CANTALOUPE CREAM PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
2 tb Flour, all-purpose
3 Egg — beaten
1 c Cantaloupe — pureed
1 t Vanilla extract
2 tb Butter (or marg.)
1 Pastry shell — 8", baked
1 c Whipping cream — whipped

Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in
cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring
constantly, until mixture boils and thickens. Remove from heat, and stir
in vanilla and butter. Cool.

Pour filling into pastry shell; spread evenly with whipped cream. Chill.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

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Chocolate Frosting – Sugar Free

Recipe By : Bobb1744@aol.com
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dream whip (1 envelope)
1/2 cup Skim milk
1/2 teaspoon Vanilla
2 oz. pkg. Sugarfree chocolate pudding

Blend together skim milk, vanilla, and dream whip (or sugarfree whipped
topping mix). Beat til stiff. Add pudding mix and continue to beat til light
and fluffy.

Add more skim milk if too thick. Use as frosting on lowfat cupcakes using 1T
per cupcake. Can also be used to frost cake or brownies. 1T = 9cals,
0cholesterol

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Gin Bucket

Recipe By : Suzanne Leach
Serving Size : 2 Preparation Time :0:00
Categories : American Alcohol
Beverage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (6 Oz) Limeade
1 can (6 Oz) Gin
Several Sprigs Fresh Mint
Plenty Ice
Plenty Of Club Soda

Crush 2 or three sprigs of mint in the bottom of a small metal bucket
like those sold as ‘beer buckets’ at German festivals. Add the limeade
and gin, and stir. Fill the bucket with ice, and pour in club soda until
it fills the bucket.

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Peanut Brittle – [2 Pounds]

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
2 cups Peanuts
1 cup Light corn syrup
1 teaspoon Vanilla
1 cup Water
1 teaspoon Baking soda
1 tablespoon Margarine or butter

Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer reaches hard
crack stage (300xF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible.

Cool completely; break into pieces. Store in airtight container in cool dry
place.

Makes 2 lbs.

Source: The Pillsbury Cookbook

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CORN BEAN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil (butter)
2 c Sliced onions
2 ts Minced garlic
4 c Corn
4 c Stock
1/4 ts Nutmeg
1/2 c Inst milk powder
3/4 c Cooked beans
1/2 ts Salt

Heat oil in large dutch oven. Stir fry onions and
garlic till browned. Add 3/4 of the corn, all stock
and nutmeg. Bring to a boil and simmer till corn is
tender. Puree remaining corn with some of the stock.
Add the milk powder to the puree. Blend puree into the
soup pot with the beans and salt. Bring the soup to
almost boiling, lower heat and simmer for a few
minutes. Check seasonings and serve. (Optional: Add
1-2 chopped cooked potatoes to thicken)

Makes 1 1/2 quarts

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TOMATES YEMISTES (STUFFED TOMATOES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
12 md Ripe tomatoes
Sugar
Salt
Freshly ground pepper
1 lg Onion — chopped
1/4 c Pine nuts (optional)
1 1/2 c Short grain rice
1/2 c Currants
1 1/2 c Hot water
2 tb Chopped parsley
2 tb Chopped mint
Water or dry white wine

Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)

Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities
with a little sugar. Keep aside.

Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer
until soft. Press through a sieve and reserve pulp.

Gently fry onion in half of the oil until transparent. Add pine nuts (if
used) and cook for further 5 minutes. Stir in rice, currants, hot water,
parsley, mint and season to taste. Bring to the boil, cover and simmer
gently for 10 minutes until liquid is absorbed.

Fill tomatoes, allowing room for rice to swell. Replace tops and stand in
an oven dish.

Pour pureed tomato pulp and equal quantity of water or white wine into
dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate
oven for 30 minutes. Serve hot or cold.

Note: This makes a pleasant luncheon dish or an attractive accompaniament
to main meals.

From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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FLUID-REPLACER SPORTS DRINK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Prepared Caffeine-Free Lemon
-Tea
2 tb Sugar
1/8 ts Salt
2 oz Orange Juice

Dissolve the sugar and salt in the hot tea. Cool.
Blend the tea and orange juice in a blender or shaker.
Drink cold for best taste.

Per Serving: 60 calories, less than 1 g fat, less than
1 g protein, 15 g carbohydrates, 130 mg sodium, no
cholesterol.

Notes: This is good as a fluid-replacer before, during
and after workouts. Keeps in the refrigerator for up
to a week, so you can make a double or triple recipe.
Freeze it in your water bottle for a cool drink on a
long hot ride.

Source: San Francisco Examiner Typed by Katherine
Smith Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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