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.

MMMMM

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

Title: SALT BAKED CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped

Preparation: Wash chicken pat dry. Swab cavity
with sherry; stuff with ginger, garlic green onions;
seal with clip or string. Rub outside of chicken with
dark soy sauce; allow to stand until soy sauce is
absorbed. Wrap chicken in 3 layers of parchment paper,
tie with string, coat outer layer with peanut oil.

Baking: In wok or large pot, heat rock salt, stirring
periodically, until it begins to brown. Place wrapped
chicken in rock salt, spooning some salt around sides
over top. Cook for about 10 minutes. Turn over
chicken, cover with rock salt (but always have at
least 2″ layer of salt under chicken) cook for
another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking
time to 15 minutes on each side, for well done.

Remove chicken from salt; strip off paper; allow to
stand for 15 minutes to cool congeal juices. Cut in
half, then into bite-size pieces. Serve with soy dip.

—–

Title: Molasses Hermits
Categories: Cookies
Yield: 48 servings

3/4 c Packed brown sugar
1/3 c Shortening
1/4 c Margarine or butter;
-softened
1/4 c Molasses
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour*
1 1/4 c Raisins
3/4 c Chopped nuts
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee,
molasses, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 90
CALORIES PER COOKIE.

—–

Title: FAKES XITHATI ( SOUR LENTIL SOUP)
Categories: Greek, Soups
Yield: 6 servings

1/2 l Brown lentils
2 l Water
1/4 l Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/2 dl Finely chopped coriander *
3/4 dl Olive oil
1/2 dl Cold water
1 tb Flour
1/2 dl Vinegar (or to taste)
Salt
Freshly ground black pepper

*Note: Finely chopped parsley may be substituted for coriander leaves. Wash
lentils in several changes of cold water, or place in a sieve and run water
through them. Drain. Put lentils in a large pot with 8 cups water, spring
onion, garlic if used, oil and coriander or parsley (or a combination of
the two if preferred). Bring to the boil, cover pan and simmer on low heat
for 1 hour or until lentils are soft. Put water and flour in a screw top
jar, seal and shake until thoroughly combined. This prevents lumps forming.
Pour this gradually into boiling soup, stirring constantly, until thickened
slightly. Add vinegar and salt and pepper to taste. Return to the boil,
boil gently for 5 minutes, then serve hot.

—–

Title: Tomato Soup
Categories: Soups/stews, Vegetarian, Vegan
Yield: 4 servings

1 Onion; coarsely chopped
1 tb Olive oil
12 oz Potatoes
– diced, peel if you like
– (I find it unnecessary)
14 oz Canned tomatoes; -=OR=-
1 lb -Fresh tomatoes
900 ml Vegetable stock
Sea salt
Freshly ground black pepper

Fry onion in oil for 5 minutes, but do not brown. Add potatoes,
cover cook for a further minutes, stirring occasionally to prevent
burning sticking. Add stock, cover, boil simmer for 15 to 20
minutes. Add seasonings. Blend till smooth. Return to the pot
gently heat. Garnish with parsley.

This recipe can be doubled very easily frozen.

Courtesy of Mark Satterly

MMMMM

Lisas’ Tomato Soup

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:25
Categories : Appetizers Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs ripe tomatoes
1 medium onion — thinly sliced
1 teaspoon butter
1 bay leaf
4 teaspoons brown sugar
2 teaspoons fresh basil — finely chopped
or dried 1/2 teaspoon crushed
2 whole cloves
1 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
1 cup milk
2 Tablespoons snipped chives

Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool. Blend
half the mixture in a food processor or blender, puree then strain. Repeat
with the other half. Return to saucepan and add the milk and cream and heat
till hot. Don’t boil. Serve sprinkled with the fresh chives.

– – – – – – – – – – – – – – – – – –

Title: Papaya Relish
Categories: Fruits, Vegetables, Mexican
Yield: 6 servings

1/2 c Red Onion; Chopped
1 sm Red Chile; seed, fine chop
1 Papaya; peel, cut in 1/2″
– cubes
1/4 c Fresh mint leaves; snipped
1/2 c Red Bell Pepper; Chopped
1 tb Vegetable Oil
2 tb Lime Juice

Cook onion, bell pepper and chile in oil over medium
heat, stirring frequently, until tender. Stir in
remaining ingredients. Cover and refrigerate until
chilled, about 2 hours. Makes 3 cups of relish.

—–

Pomegranate Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 large Pomegranates
3 ounces Liquid pectin or
2 ounces Dry pectin
2 tablespoons Lemon juice
6 cups Sugar

To extract juice, cut crowns off pomegranates and score peel of each in several
places. Immerse pomegranates, one at a time, in cool water in a large bowl;
break into sections and separate seeds. Skim off floating peel and membrane;
discard. Drain seeds.

In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c.
water. Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie
cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice.
Measure; you need exactly 4 cups (if amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in
an
8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin
and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1
minute.

If using dry pectin, combine pomegranate juice, lemon juice, and pectin. Bring
to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot
be stirred down; boil, stirring, exactly 2 minutes.

Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup
canning jars. Wipe rims and put hot lids and rings in place.
Set jars on a rack in a deep kettle; add boiling water to cover.
Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes
about 7 cups. From: connally@vms.cis.pitt.edu on rec.food.recipes

– – – – – – – – – – – – – – – – – –

MARZETTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 T Salt
3 c Uncooked egg noodles
1/4 c Butter or margarine
1 c Fine dry bread crumbs
1 lb Lean ground beef
1/2 c Finely chopped onion
1/4 c Finely chopped green pepper
1/2 t Garlic salt
1 t Salt
1/8 t Pepper
1 c Grated Swiss cheese
8 oz Can tomato sauce
4 oz Mushroom stems pieces,
-drained

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups
water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in
Microwave Oven 12 minutes or until noodles are tender, Stir occasionally.
2. Drain noodles and set aside.
3. In a large, heat-resistant, non-metallic mixing bowl, me1t 1/4 cup
butter
or margarine in Microwave Oven 30 seconds.
4. Add bread crumbs and heat, uncovered, in Microwave Oven 1 1/2 minutes or
until bread crumbs are golden brown.
5. Add meat to bread crumb mixture and mix to combine well. Heat,
uncovered,
5 minutes or until meat is browned, stirring occasionally so meat crumbles.
6. Add onions, green pepper, garlic salt, salt and pepper. Blend into meat
mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.
7. In a 2-quart, heat-resistant, non-metallic casserole layer cooked
noodles
with meat mixture. Top with cheese, tomato sauce and mushrooms (in that
order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –