Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

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SUE SCHEFF’S PASTRY TWISTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Store-bought puff pastry
Hazelnuts
Sugar

Sprinkle dough with hazelnuts and sugar. (Amounts are up to you. The
sweeter and nuttier you want it, the more you should add.) Fold and
roll the dough, and sprinkle again with the nut-sugar mixture. Repeat
this three times. Cut into strips about 1/4″ wide and 5″ long. Twist
each strip twice. Bake at 350’F. until golden brown, about 10
minutes. When cool, paint one side with melted semi-sweet or sweet
chocolate

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RAYMOND ANDERSON’S ORIGINAL OKRA SUPREME

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra — cut into 1/2″
Rounds
1 sm Onion — chopped
1 md Tomato — chopped
2 To 3 Ritz crackers —
Crushed
1 Egg
Bacon drippings
1/2 c Cheddar cheese — grated

Using med. heat, saute okra and onion in small amount
of bacon drippings until crisp-tender. Add chopped
tomato; stir, cooking, about 5 mins. Sprinkle on
crushed crackers. Blendlightly. Cook about 5 mins.

Reduce heat. Break egg onto the mixture. Blend
lightly until egg begins to
congeal. Shape into a flat mound. Sprinkle grated
cheese on top and slip under broiler until cheese
melts.

Source: Emma Anderson (Mrs. Raymond F) of Christ
Episcopal Church of New Bern, NC

Recipe By : Pass the Plate

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Pasta Ragout With Lobster Tails In Lemon Sauce

Recipe By : eva@RHI.HI.IS
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Pasta
1 Cup Fresh Mushrooms — halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt — (picanta)
Msg — optional
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over
it. Fry the mushrooms in butter, then add the cream and bring to the
boil. Thicken with cornflour. Season to taste. Add the pasta and lobster
tails and simmer for a few minutes. Finally, add lemon juice, a
little whipped cream and a dash of sherry. Serve with a selection of
wholemeal bread

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Title: Onion soup
Categories: Soups, Low-Fat, Vegetables, Mcdougall
Yield: 4 servings

4 c Water
–or vegetable stock
3 Onion; chopped
1/4 c Water
2 tb Tamari soy sauce, low sodium
1/2 ts Dry mustard; optional
1 ds Thyme; optional
1/4 ts Garlic powder; optional

Recipe by: McDougall Plan Saute onions in 1/4 cup water. Cook about 15
minutes until soft and tender. Add 4 cups water (or vegetable stock) and
bring to a boil. Reduce heat to low. Add tamari. Simmer covered for at
least 30 minutes before serving. The longer it cooks the more flavor it
will have.

HELPFUL HINTS: Double the recipe and freeze some for another day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: French Dressing
Categories: Dressings, Salads
Servings: 2

1/2 c Salad Oil
2 tb Vinegar
2 tb Lemon Juice
2 ts Sugar
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika
1 ds Cayenne Pepper

Put all of the ingredients into a blender container and blend just until
combined. Chill and shake the dressing just before serving.

Makes 3/4 cup.

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2 tblsp butter
seasoning to taste
2 1/2 tblsp butter or oil
1/2 cup basil (fresh if possible)
1/3 cup cheese (parmesean or romano)
2 cloves garlic
2-3 sliced roma tomatoes
1/4 cup white wine
1/2 cup sliced onion
1 can minced clams (or shrimp)

Remember: This is Italian food. You can be liberal with the
ingredients.

Take baguette of herbed bread. Slice into approx 1″ thick pieces.
Cover BOTH surfaces with butter (seasoned is best — we use basil,
oregano, garlic and pepper). Place slices on a baking pan.

In a small saucepan, combine wine, oil/butter, garlic (and clams) and
simmer for five minutes. Add basil (and parmesan or romano cheese) and
heat for about a minute and then remove from heat. Let stand until
thick.

Spoon pesto over the bread (don’t waste any 🙂 ) Put sliced tomatoes on
top and cover with slice of mozzarella.

Place baking pan in the oven and broil until the cheese starts to brown.

OVEN SHRIMPS AND CHEESE FONDUE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 t Dry mustard
1 t Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp

Remove crusts from the bread; cut into cubes. Beat
eggs, milk and seasonings. Add bread cubes, onion,
cheese and shrimp. Pour into ungreased baking dish.
Bake at 350 degrees for 50 minutes, uncovered. Serve
immediately.

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Title: Southwestern Corn And Potato Soup
Categories: New import
Yield: 4 servings

1 c Finely chopped onions
2 Garlic cloves, minced or
Pressed
1 sm Fresh Chile, seeded and
Minced
1/4 ts Salt
3 To 4 cups vegetable broth
(divided use)
2 ts Ground cumin
1 md Sweet potato, diced (about 2
Cups)
1 sm Red bell pepper, finely
Chopped
3 c Fresh or frozen corn
Kernels
Reduced-fat sour cream and
Finely chopped
Cilantro leaves for garnish
(optional)

In covered soup pot, simmer onions, garlic, Chile and salt in 1 cup of
vegetable broth for about 10 minutes, or until onions are soft. In
small bowl, make a paste with cumin and 1 tablespoonful of broth,
stir it into the pot, and simmer for another 1 to 2 minutes. Add
sweet potato and remaining broth and simmer for 10 minutes, until
sweet potato softens. Add bell pepper and corn, and simmer, covered,
for another 10 minutes, or until all of the vegetables are tender.
Puree about half of the soup in blender or food pro- cessor and
return it to the pot. The soup will be creamy and thick. Add another
cup of vegetable broth, if desired, plus salt to taste. Gently reheat
on low heat. If desired, top with a dollop of reduced-fat sour cream
and chopped cilantro. Makes 4 servings.

Per serving: Calories 239 Trace of fat No cholesterol Sodium 273 mg

Adapted From “Moosewood Restaurant Low-Fat Favorites”
Adapted and typos by Bobbie Beers

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Title: Ranch Style Limas
Categories: Vegetables, Ceideburg 2
Yield: 1 servings

10 oz Frozen lima beans
1 lg Can tomatoes
1/2 c Chopped onions
1/4 c Brown sugar
1 ts Chili powder
1 ts Salt
1/2 ts Garlic powder
1/8 ts Pepper
6 sl Bacon, cut into pieces

No, this recipe is not for passionate Peruvians. It’s for folks who
love lima beans. (If you happen to be a passionate Peruvian, I guess
that’s just a bonus!) I’ve been putting recipes into my computer from
an old, hand written notebook I used to keep back in the Pencil Age
and ran across this.

Combine and bake at 350F for 3 hours.

Posted by Stephen Ceideburg; February 6 1991.

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