Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

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NO-BAKE COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/4 c Unsweetened cocoa
2 c Sugar
1/2 c Milk
1/2 c Peanut butter
3 c Oatmeal
1 t Pure vanilla extract
pn Salt

In a saucepan, combine butter or margarine, cocoa,
sugar and milk. Bring to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, oatmeal,
vanilla and salt. Drop from a teaspoon onto waxed
paper and allow to cool.

Makes about 3 dozen.

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from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)

Benne Seed Crisps No. 2552 Yields 24 Crisps

1 Cup Yellow Cornmeal 2 Tbls Butter, Melted
1/2 Cup All Purpose Flour, 1/3 Cup Cream
Sifted – Sesame Seeds
1/2 tsp Salt
1/4 tsp Baking Soda

Preheat the oven to 350 degrees.
Sift the cornmeal together with the flour, salt and baking soda into a bowl.
Mix in the butter and cream.
Knead the dough until it holds together (6 to 8 times) on a floured board.
Roll the dough by the teaspoonful on the floured board.
Sprinkle with sesame seeds.
Roll into very thin 4″ diameter rounds, leaving the edges ragged.
Bake on an ungreased cookie sheet until golden (about 15 minutes).
Sprinkle with salt while still warm.
Store in a tightly covered container.
Go well with cocktails and seafood soups.

CHILE CHEESE CORNBREAD MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
(blue or yellow)
1 c Flour
1/4 c Sugar
1 tb Baking powder
1 t Salt
1 Egg, beaten
1 c Milk
1 1/2 tb Butter
1 Onion, diced
1/4 c Poppy seeds
1 Can diced chiles,
Or fresh
1/4 lb Cheddar cheese,
Shredded

Melt butter in pan, add onions and saute until nicely
brown. Take off head, add poppy seeds. In bowl
combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff. Beat until
mixed. Add onions and poppy seeds. Put into 12 muffin
papers and bake at 400 degrees for 15-20 minutes or
until brown. Additional cheese can placed on top of
muffins if desired. WALT

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Triple Tomato

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 large Spanish onion — coarsely chopped
1 clove pressed garlic
1 stalk celery — peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes — canned chopped
4 cups chicken stock — or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.

2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.

3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.

4. Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

Omit the sun-dried tomatoes, in which case you’ve made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.

[mcRecipe path 24 au 96]
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NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my
soups had too much ‘green stuff’” in them. He wanted something that tasted gre
at but had the familiarity of Campbells."

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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GREEK CHOPPED MEAT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
1 Stalk celery — chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
– finely chopped
1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
– peeled coarsely chopped
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste

Brown onions and celery in butter. Add beef, liver,
and sausage and cook until brown. Add wine and tomato
paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in bread crumbs
and season to taste. Stuff loosely into the turkey.
Stuffs a 10-12 pound turkey. —

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VERMONT SPINACH SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Spinach
1 sm Bermuda onion — sliced
1/4 c Celery — diced
1/4 c Olive oil
2 tb Tarragon vinegar
1 1/2 ts Salt
1 sm Clove of garlic — pressed
1/4 ts Ground pepper
1/4 ts Monosodium glutamate
– optional
4 Eggs — hard-cooked, diced

Tear spinach into bite size pieces, arange in salad bowl. Add onion
and celery. Chill. Toss spinach mixture with oil until leaves are
well coated. Combine vinegar, salt, garlic, pepper and msg, blending
well. Pour over spinach mixture, add eggs. Toss well, serve
immediatley.

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Title: OLIVE OIL-LEMON MARINADE
Categories: Sauces, Grill
Yield: 1 cup

2/3 c Olive oil
1 ea Lemon juiced
1 ts Lemon thyme
Pepper, to taste

Combine all the ingredients in a small container.
When brushing on the vegetables as they grill, swirl
the mixture around with a brush to ensure that the oil
lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works
especially well with broccoli or carrots.

Nava Atlas, “Vegetarian Celebrations”

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