VEGETABLES UNLIMITED

1   head       cabbage (outer tough leaves removed)
1   stick        unsalted butter (room temperature, not melted)
3   tblspns    Chef Norm's Bouggie Spice (or to taste)

Preparing Cabbage:

Cut a small piece off the top (which is now the bottom)of the cabbage so it stands flat on the grill rack.

With a good sharp knife cut into the stem end of the cabbage (the bottom). You are trying to cut the hard
stem out while creating a cone shaped opening in the bottom of the cabbage.
Opening should be about half the diameter of the cabbage head.

Spread the butter with your hand trying to get as much between the leaves as possible without breaking
the leaves or the cabbage.

Note: This is why it is important that the butter be at room temperature.
            Just soft enough to be able to push it into the cabbage.

Once you have spread the whole stick of butter (yes, the whole stick) sprinkle the Bouggie Spice liberally
in the opening and push it into the butter. When you think it looks like to much...you've got enough,
well in my eyes anyway. Although remember this spice mixture is a bit hot.

Enclose the whole cabbage in heavy aluminum foil and be sure it will stand straight so that the hot butter and
spices stay inside the cabbage as it cooks. Place packet on the grill right over the coals or gas.
Cook there for 15mins. Then move to an indirect heat place on the grill and  cook for another 45 mins.
At the end of the 45 mins. open the top to expose the butter and spices to the flavors of the grill and cook
until the cabbage is at the desired doneness. A good 35 mins. should do it.

Serving:

Cut cabbage into wedges and serve hot. If you used heavy foil and didn't pook a hole in it you should have
some great sauce in the bottom of the foil when you remove the cabbage from it.
Pour this over the servings of cabbage.
BACK TO INDEX:
********************************************************
Spicy Red Beans And Rice

1    pound            dry red kidney beans
2    teaspoons     paprika
½   teaspoon       cayenne pepper -- up to 1
1    teaspoon       freshly ground black pepper
2                          bay leaves
1    teaspoon       ground cumin
1    quart              water
1    large              smoked ham hock
2    teaspoons      salt -- up to 3
1½ cups               chopped celery
1½ cups               chopped onion
2    cloves            garlic, minced
½   teaspoon        hot pepper sauce
3    tablespoons   minced fresh parsley
                             Cooked rice

( Sort and rinse beans.)
 In a large Dutch oven or kettle, place all ingredients except parsley and rice.
Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender.
Stir occasionally adding water as needed to make a thick gravy.
Just before serving, remove bay leaves and stir in parsley.
Serve over rice.
Yield: 8 servings.
BACK TO INDEX:
**************************************************************
Oven-Roasted Potatoes

2 pounds            small unpeeled red potatoes -- cut into wedges
2 tablespoons    vegetable or olive oil -- up to 3
2   cloves           garlic, minced
1   tablespoon   chopped fresh rosemary or 1 teaspoon dried rosemary
½  teaspoon      salt
¼  teaspoon      fresh ground black pepper

Place potatoes in a 13-in. x 9-in. x 2-in. baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper;
toss gently to coat. Bake at 450~ for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork.
Yield: 6-8 servings.
BACK TO INDEX:
**************************************************************
MARIE'S MARINATED TOMATOES

¼ cup        Olive oil
¼ cup        Canola oil
3 tblspn     Balsamic vinegar
1 tspn        Worcestershire sauce
¾ tspn       Salt
1 pinch      Black pepper
1 tblspn     Sweetener (Splenda)
2 clove      Garlic, minced
2 tspn        Basil, chopped
1 pinch      Thyme
4 med        Tomatoes, thinly sliced

Whisk together all the ingredients, except the sliced tomatoes, in a small bowl. Place the tomatoes in a container.
Pour the marinade over the tomatoes. Cover & refrigerate for at least 1 hour before serving.
BACK TO INDEX:
**************************************************************
Parmesan-Crusted Baked Tomato

3 tspn     Olive Oil -- divided
4 slices   Tomato
2 tblspn  Bread Crumbs
2 tblspn  Parmesan Cheese -- grated
¼ tspn    Onion Powder
¼ tspn    Garlic Powder
               Salt
               Black Pepper

Rub a sheet pan with 1 ts olive oil. Place tomato slices on pan and drizzle with 1 ts olive oil. Combine bread crumbs,
Parmesan cheese, onion powder, garlic powder and salt and pepper to taste. Place a thick layer of mixture on top of
each tomato and drizzle with remaining olive oil.
Bake at 425°F for 20 minutes until golden brown.
BACK TO INDEX:
**************************************************************
Rice Stuffed Tomatoes

8 Med        Tomatoes
¼ Lb           Long-Grain Rice
1 Lg           Onion -- chopped 
1 clove       Garlic, cut into slivers
1 Lg           Green Bell Pepper -- chopped
4 Tblspn    Unsalted Butter
1 Tblspn    Coarse  Salt
¼ Tblspn   Black Pepper
¼ Tblspn   Accent® Seasoning Mix (This is an MSG product) (optional)
                  Grated Parmesan Cheese

Scoop out tomatoes. Cook rice according to directions. Sauté onion and green pepper in unsalted butter and add rice,
salt pepper, and Accent®. Stuff tomatoes with rice mixture, sprinkle Parmesan cheese on top, and bake at 350° for 30 minutes.
Serves 8
BACK TO INDEX:
**************************************************************
Sun Dried Tomatoes

3     lbs                firm ripe Italian or plum tomatoes -- (Roma)
½    teaspoon      herb seasoning -- oregano, basil or any herb combination) -- per tomato
2     cloves          garlic chopped finely -- or minced (2 to 3)
                           salt  (optional )
2     sprigs          rosemary or -- 1 Tblspn dried (optional)
1¼  cups            olive oil -- approximately

Preheat oven to 300 degrees Choose tomatoes with even red color, and without any green or black spots.
Wash tomatoes, removing stem ends. Slice lengthwise in half. Squeeze

GENTLY to remove seeds. Pat dry. Sprinkle with herbs, garlic, and salt to taste. Arrange tomatoes in one layer,
cut side up, on wire racks placed on a cookie sheet. Bake for 3-5 hours or until dried.Watch carefully not to overdry
or they will be tough. Dry them just to the point that all of the moisture is gone. As they darken, watch carefully,
as they are almost done and will burn quickly. Place tomatoes in a 1-1 ½ pint jar with the rosemary sprigs and several
peppercorn. Cover with olive oil and seal airtight. To prevent molding loosely pack.Let stand 1 ½ months to fully
develop flavor.Tomatoes will stay fresh as long as oil stays fresh. Store in a cool place. Makes 1 to 1 ½ pints.

NOTE:
I do them cut side up although I have seen recipes for cut-side down.
I like to see how they are faring. Also, the original recipes called for garlic in the jar..they have now shown
garlic and oil mixtures to be dangerous..so I chop up my garlic and put on the tomatoes ahead of time.
BACK TO INDEX:
**************************************************************
Stuffed Cherry Tomatoes

24                           cherry tomatoes (about 1 pint)
½    cup                   plain yogurt cheese
3     Tablespoons    light or nonfat cream cheese -- softened
½    teaspoon          dried dill weed
¼    teaspoon          dry mustard
1/8  teaspoon          onion powder
                                finely chopped pecans -- optional
                                shredded fresh Parmesan cheese -- optional

Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine cheeses in small mixing bowl.
Stir in dill weed, mustard and onion powder. Spoon or pipe mixture evenly into tomato shells (about 1 teaspoon each).
Sprinkle tops with pecans or Parmesan cheese. Chill.
BACK TO INDEX:
**************************************************************
Stuffed Tomatoes-1

8 Med       Tomatoes
8 Tblspn    Mustard
2 Pkgs       Frozen Corn Souffle -- thawed
8 Slices      Bacon -- cooked and crumbled
                   Parmesan Cheese

Cut a thin slice from the top of each tomato and scoop out pulp, leaving shell. Do not peel tomatoes.
Drain shell upside down 20 minutes. Spread inside of each shell with 1 teaspoon of mustard.
Divide corn and bacon into tomatoes. Sprinkle Parmesan cheese over each tomato.
Arrange snugly in a baking dish and bake uncovered at 375° for 30 minutes, or until golden brown on top.
Serves 8
BACK TO INDEX:
**************************************************************
Filled Tomatoes on Herbed Rice

2    Bags    cooking rice(like Instant rice)
8    sm        Tomatoes
                   Salt and Pepper
2    med     Onions
12  oz         Butter
3½ oz         Bacon
3    oz         Lindenberger Cheese
1    pn         Paprika
1    pn         Nutmeg
4    tblspn   Sweet Cream
12  oz         Cornstarch
2    tblspn   Herbs, chopped your choice

Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up
and strain through a sieve. Saute the onions in the butter; add the bacon, cut up and fry for a short while.
Grate the cheese finely and with the seasons add to the bacon, stir and fill all into the tomatoes. Butter a pan,shallow,
and set the tomatoes inside.mix the tomatoemix ,cream,cornstarch and seasons and poyr over the tomatoes.
Bake all in a 200°C oven for 30 minutes.
Add the herbs to the rice and put on a platter, arrange the tomatoes on top.
Serve the sauce separate.
BACK TO INDEX:
**************************************************************
GRANDMOTHER CALLAWAY’S STEWED TOMATOES

1  can         Tomato Water
1  can         Hunt's Crushed Tomatoes
1  large      Onion, coarsely chopped
½ stick      Buter, unsalted

Simmer until onion is tender.
When thick add:
2 tblspn.   Sugar
2 slices    Bread, cubed
Simmer until bread melts. Season with Salt and Pepper to taste.
BACK TO INDEX:
**************************************************************
Pickled Vegetables

1 quart       tiny cucumbers
2 quarts     small onions (pearl onions)
2 quarts     string beans
3 quarts     chopped green tomatoes
2 heads      cauliflower

Place in large stone jar, mix well, sprinkling with salt between them sparingly. Let stand 24 hours and drain
off the brine that has accumulated.

Put vegetables in large pan and add;
1 ounce turmeric
6 red peppers, chopped
4 tablespoons mustard seed
2 tablespoon celery seed
2 tablespoons whole all-spice
2 tablespoon whole cloves
1 cup sugar
2/3 cup mustard
Pour enough vinegar to cover all. Cover tightly and simmer well untill cooked and tender.
Seal in hot sterlized jars. A very old family recipe.
BACK TO INDEX:
**************************************************************
Baked Tomatoes Cyberealm

4   Large  Tomatoes, sliced
                 Salt/pepper to taste
1   med     Onion, thinly sliced
1   cup      Sharp grated cheese
1   cup      Crushed potato chips

Grease a flat baking dish. Slice tomatoes in thick slices, season with salt and pepper and lay in dish.
Slice onion very thinly and place on each tomato slice. Cover with cheese and potato chips.
Bake for 20-30 minutes at 350°F.
BACK TO INDEX:
**************************************************************
Basil Marinated Tomatoes

2 large              ripe tomatoes -- sliced into 6 thick slices (total)
1 med                red onion -- sliced into 6 slices
2 tablespoons   coarsely chopped fresh basil
2 tablespoons   olive oil
4 teaspoons      red wine vinegar
1 teaspoon        sugar
¼ teaspoon       salt

Place the tomato slices in a shallow dish. Top each tomato slice with an onion slice. In a small bowl,
combine the remaining ingredients; stir until well blended, then drizzle over the tomatoes and onions.
Cover and chill for 2 hours before serving.

NOTE: Serve as is or as a garden-fresh topping for grilled burgers.
BACK TO INDEX:
**************************************************************
Broiled Tomatoes

2 lg           Tomatoes -- cut into 1" slices
2 tblspn    Olive Oil
3 cloves   Garlic -- minced
1               Green Onion -- sliced
¼ tspn      Dried Oregano -- crumbled
¼ tspn      Dried Basil -- crumbled
                 Kosher Salt
                 Fresh Ground Black Pepper
½ cup       Mozzarella -- grated
½ cup       Swiss Cheese -- grated

Preheat broiler. Arrange tomato slices in a single layer on a cookie sheet. Drizzle oil over slices.
Sprinkle tomatoes with garlic, onion and herbs. Season with salt and pepper. Place cheeses atop tomatoes.
Broil until golden brown and bubbling. Transfer to plate and serve.
BACK TO INDEX:
**************************************************************
Broiled Tomatoes with Horseradish

2 large             tomatoes
2 tablespoons  bread crumbs
2 tablespoons  horseradish
1 tablespoon    lemon juice
1/8 teaspoon    salt
¼ teaspoon      paprika
2 teaspoons     fresh parsley
3 tablespoons  grated Parmesan cheese

Cut tomatoes in half, crosswise. Combine crumbs, horseradish, lemon juice, salt and paprika.
Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese.
Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through.

Serve immediately.
BACK TO INDEX:
**************************************************************
BROILED TOMATOES2

¼ cup         Mayonnaise
¼ cup        Gruyere cheese
¼ cup        Green onion
2 tblspn     Parsley
2 med        Tomato

Combine all ingredients except tomatoes in small bowl and blend well. Gently spread mixture about ¼ inch thick
on tomatoes. Broil 4 inches from heat source until lightly browned, about 2 ts o 3 minutes.

Serve immediately. Serves 6
BACK TO INDEX:
**************************************************************
Apple-Glazed Baby Carrots

3 cups             baby carrots
1 tablespoon   lemon juice
1 tablespoon   low-calorie margarine
3 tablespoons apple juice concentrate
2/3 cup            low-fat low-sodium chicken broth
1 teaspoon      cinnamon
2 teaspoons    cornstarch -- or arrowroot powder
1 teaspoon      water

In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice.
Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts.
Add the broth and cinnamon and bring to a boil. Mix together the cornstarch or arrowroot powder with the water.
Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.
BACK TO INDEX:
**************************************************************
Artichoke Parmesan

1 cup       bread crumbs -- plain
2 Tblspn Parmesan cheese
4 Tblspn Italian salad dressing, low calorie
9 oz         artichoke hearts -- canned & drained or  frozen and thawed artichoke hearts
2 med      tomatoes -- quartered

In a small bowl, combine bread crumbs, cheese, and 3 tablespoons salad dressing. Mix well and set aside.
In another bowl, combine artichoke hearts with remaining 1 tablespoon salad dressing, tossing thoroughly.
Arrange artichoke hearts and tomato wedges in a 1-quart casserole dish. Sprinkle bread crumb mixture
over vegetables, and bake at 350° for 35 to 40 minutes or until topping is light brown.

4 servings / serving size: ½ cup
BACK TO INDEX:
**************************************************************
Mushroom Dumplings

9 large              White button mushrooms
6 slices             fresh white bread
1 teaspoon       grated onion -- * see note
3 large             eggs
1 tablespoon    fresh thyme
1 tablespoon    dry bread crumbs
                         salt and pepper -- to taste

* onion may be crushed in a garlic press

makes 16

Rinse the mushrooms and pat dry. Peel and chop them very fine. Soak bread sliceds in water, squeeze as dry as possible,
and place in a large bowl. Add the grated or curshed onion and blend into the bread with the back of a spoon.
Separate the eggs, reserving the whites. Stir the egg yolks into the bread mixture, along with the chopped mushrooms,
thyme, bread crumbs, salt, and pepper. The mixture should be fairly thick. (Add another tablespoon of bread crumbs, if necessary.)
Beat the egg whites until they stand in peaks and fold into the other ingredients. Grease a shallow baking pan with a little butter,
carefully pour in the mushroom mixture, and bake for 20 minutes in a preheated 375° oven.
Use a 2-inch round cookie cutter to shpae the dumplings. Add them to hot soup just before serving.
BACK TO INDEX:
**************************************************************
Apple & Sweet Potatoes

4 med       Size sweet potatoes
1 tblspn    Whipped butter
2 tblspn    Frozen apple juice concentrate
                 Salt to taste
                 Pepper to taste
1 med       apple, peeled, diced
6  whole   cloves
                 Fresh ground nutmeg

Place sweet potatoes in a saucepan and cover with water. Bring to a boil and cook 30 to 40 minutes or until tender.
Remove from water, peel and mash. Add butter, apple juice, salt and pepper. Stir in apple, cloves and dash of nutmeg.
Place in an ovenproof serving dish and warm in 350° oven to minutes before serving.
BACK TO INDEX:
**************************************************************
Baked "French Fries"

2    lg           Potatoes
1    tblspn    Vegetable oil
½   tspn       Salt
1/8 tspn       Paprika

Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and ¼ inch wide; place in a bowl of iced
water to crisp. Just before cooking, turn onto paper towel and pat dry. Spread pieces in one layer of a shallow baking pan.
Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes.
Bake 30-40 minutes, turning frequently, until gold brown.
Empty potatoes onto paper towels. Sprinkle with salt and paprika.
BACK TO INDEX:
**************************************************************
Baked Stuffed Pumpkin

2 lb        Pumpkin, washed
2 med    Apples, cored, quartered
½ cup    Pineapple chunks
½ cup    Broken walnuts
1 tspn    Ground cinnamon
½ tspn   Ground nutmeg
¼ tspn   Ground cloves

Cut the top off the pumpkin and remove the seeds. Place cut side down i a baking pan and bake at 350° F for about
40 minutes or until soft. With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to ¼ inch thick shell.
Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed.
Spoon into the pumpkin shell. Cover with the top. Bake in 400° F oven for 45 minutes or until the filling is hot.
BACK TO INDEX:
**************************************************************
Candied Carrots

4              Carrots (sliced)
1 tspn      Salt
2 tblspn   Brown sugar replacement
2 tspn      Butter or margarine
½ cup       Low-cal cream soda

Place sliced carrots in saucepan and cover with water; add salt. Cook until crisp-tender; drain.
Place in baking dish. Sprinkle carrots with brown sugar replacement; dot with butter; add cream soda (or any white soda).
Bake at 350°F for 30 minutes.
Turn carrots gently 2 or 3 times during baking.

Makes 1 serving
BACK TO INDEX:
**************************************************************
Carrot & Zucchini Julienne

½ lb Carrots
½ lb Zucchini
1 tblspn Betty's Butter
2 tblspn Fresh Lemon Juice
Salt and pepper to taste
1 tblspn Poppy seeds

Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots,
covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender
1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables.
Sprinkle with poppy seeds and serve.

BACK TO INDEX:
**************************************************************
Basil Carrots

6 md       Carrots
1 tblspn  Butter -- melted
1 tblspn  Margarine -- melted
¼ tspn    Salt
¼ tspn    Basil leaves -- crushed

Slice carrots. Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
Combine remain ingredients, toss with carrots.
BACK TO INDEX:
**************************************************************
Carrot Curry

1 lb         Fresh carrots -- cut in ½"slices
1½ tspn  Crystakube froctose
1 tspn     Dijon-style mustard
1 tspn     Curry powder
2 tspn     Walnut oil
2 tblspn  Raisins
2 tblspn  Chopped fresh parsley

In a large saucepan, bring 1" of water to a boil. Place carrots in a vetgetable steamer over boiling water and cover
tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice,
mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes.
Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley.
BACK TO INDEX:
**************************************************************
Carrot, Zucchini and Potato Shreds

2 lg        Baking potatoes peeled
2 sm      Carrots peeled
2 md      Zucchini
2 tblspn Butter
2 tblspn Margarine
1 tspn    Dried basil
               Salt
               Black Pepper -- freshly ground

Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes.
Melt the butter in a large skillet on medium-high heat. When sizzling, add the vegetables and saute for 2 minutes.
Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
Season with salt and pepper.
BACK TO INDEX:
**************************************************************
Carrots Divine

10 Carrots peeled
2 tspn Lemon juice
1 2/3 Sticks Butter or margarine
¼ cup Crisco
½ cup Dark brown sugar or sub or brown sugar sub
1 lg Egg or egg replacement
1 cup Flour
1 tspn Baking powder
1 tspn Baking soda

Preheat oven to 350. Boil carrots until soft enough to mash. Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and egg. Add flour baking powder and baking soda.
Mix well. Add mashed carrots, blending well. Pour into slightly greased mold, souffle (2 qt) or 8 ½" X 4 ½" loaf pan.
Bake for 50-60 minutes. Unmold and serve when warm. Can be frozen and reheated in foil. Serves 6.
BACK TO INDEX:
**************************************************************
Carrots in Orange-Basil Butter

2    med.   Carrots *
1    tblspn Water
1    tblspn Butter
1    tblspn Margarine
1/8 tspn    Finely Shredded Orange Peel
1    pinch  Dried Basil, Crushed
                 Snipped Parsley (Opt.)

* Carrots should be cut into julienne strips.
Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes
or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a
custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds
or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips.
Garnish with snipped parsley, if desired.
BACK TO INDEX:
**************************************************************
Polenta and Curried Vegetables

1 teaspoon olive oil
1 cup sliced onion
½ cup carrots -- julienned
1 teaspoon minced garlic
3 tablespoons chopped parsley
½ teaspoon cumin
1 teaspoon ground coriander
2 teaspoons curry powder
¼ cup apple juice
½ teaspoon cayenne pepper -- or to taste
¾ cup polenta
½ cup cold water
½ teaspoon herbal salt substitute
2 cups boiling water
1 cup grated lowfat jack cheese

In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes, stirring frequently. Add carrots, garlic, and parsley, and saute 5 more minutes. Add cumin, coriander, curry, apple juice, and cayenne. Cover and reduce heat to low. Let vegetables continue to cook while you make polenta. Preheat oven to 350° F. In a medium bowl, mix polenta, the cold water, and salt substitute into a paste. In medium saucepan, place the boiling water and stir in polenta paste, whisking until smooth. Cook over medium heat, whisking frequently, until thick (5 to 10 minutes). Stir in cheese. Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes.
To serve, slice polenta into wedges, then place on platter and top with curried vegetables. Serve immediately.

NOTES : It is hard to find a family in Italy that does not appreciate slices of polenta-coarsely ground cornmeal often served with a rich tomato sauce and cheese. Here is a new version -- the polenta is baked, then combined with sauteed vegetables in a slightly spicy curry sauce. Slice the polenta into wedges and arrange on a large platter, then spoon the brightly colored vegetable curry on top.
BACK TO INDEX:
**************************************************************
Polenta with Mushrooms

5 cups water
1 teaspoon salt
1¼ cups polenta meal or coarse yellow cornmeal
2 tablespoons olive oil
4 cups sliced mushrooms
2/3 cup double (heavy) cream
1 cu peas

Bring a large pan of salted water to the boil and pour in cornmeal, slowly steady thin stream. Wkisk(in same direction) continuously and reduce heat to low. Cook for 30 minutes stirring occasionally, until cornmeal is thick and pulls away from sides of the paan. Heat oil in large skillet and saute mushrooms for 5 minutes. Add the cream and bring to the boil (do not boil). Stir in peas and add salt to taste. Spoon polenta onto a heated plate and cover with mushroom and pea mixture. Serve immediately.
BACK TO INDEX:
**************************************************************
OVEN EGGPLANT

Yield: 2 Servings

1 med Eggplant
½ cup Cottage cheese, lowfat
2 tblspn Onion; chopped
1 tspn Bay leaf; ground
1 tspn Basil
1 tspn Oregano
2 tblspn Tomato sauce
2 oz Provolone

Cook eggplant in boiling water, covered, for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving ½" shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350^ Stuff eggplant halves, place in casserole dish and bake covered for 15 min. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered 1 serving
BACK TO INDEX:
**************************************************************
Celery Logs

2 stalks celery
6 tblspn cream cheese, low fat of course
¼   cup   low fat granola
               raisins (optional)

Cut the celery into six sticks and wash and dry thme. Spread one tbs cream cheese in each and top with granola, press down.
Add raisins, if desired.
BACK TO INDEX:
**************************************************************
Stir-fried zucchini

4 tablespoons (½ stick) unsalted butter
1 medium-large (¼ pound) onion, peeled and thinly sliced (1 cup)
1 medium (½ pound) zucchini, unpared, sliced into ¼-inch rounds (2 cups)
1 cup (about 3 ounces) sliced fresh mushrooms
1 medium (¼ pound) green bell pepper, seeded, and cut into bite-sized pieces (¾ cup)
1 medium (½ pound) tomato (peeled, if desired), coarsely chopped (1 cup)
¼ teaspoon dried sweet basil leaves
¼ teaspoon dried oregano leaves
1/8 teaspoon salt
Dash of black pepper
½ cup (2 ounces) shredded longhorn-style mild cheddar cheese (or, substitute Gruyere)

Heat 10-12 inch skillet.

Cook vegetables:
Add butter. Cook over low flame until melted.
Add onion. Cook over low flame until soft (approximately 3-4 minutes)
Add zucchini, mushrooms, and green pepper. Continue cooking over low flame
until zucchini softens (5-7 minutes).
Add tomatoes, basil, oregano, salt, and pepper.
Cook, stirring frequently, until vegetables are tender but not overcooked (5-7 minutes).
Add cheese:
Stir in cheese.
Continue cooking only until cheese melts.
Turn off flame under pot.
Serve hot.
BACK TO INDEX:
**************************************************************
Tibetan roast

Yield: 4 servings

1 ts Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
¼ pt Red wine
¼ pt Stock
4 oz Walnuts
8 oz Spinach
1 tspn Rosemary
1 tspn Sage
Salt & pepper

Preheat oven to 375°F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes.
Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste. Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with vegetables & greens.
BACK TO INDEX:
**************************************************************
Lu's Sour Cream Bacon Mashed Potatoes

6 large potatoes -- yukon gold
2 rashers slab bacon -- chopped
2 small onions -- chopped
2 cloves garlic -- minced
¼ cup butter
1 cup sour cream
salt and pepper

Peel and cook the potatoes in water seasoned with salt for about 30 minutesor until very tender In a medium saute pan begin frying bacon pieces over medium high heat, cook stirring about 10 mintues. Add the chopped onion to the cooking bacon; reduce heat to low and cook until onions are golden brown and carmelized. Drain cooked potatoes, return to pot and place over low heat to dry of any remaining water. Add the butter, then the bacon onion mixture and start to mash; add the sour cream and continue mashing until smooth. Season to taste with salt and pepper.

Notes: I used 2 pieces of ¼ in thich slab bacon. If you can find this, substutute smoked bacon, but use more of it and don't cook it as long. You may also need to increase the amount of butter if the potatoes are not creamy enough.
BACK TO INDEX:
**************************************************************
Chayotes Stuffed with Cheese

3 large chayotes -- washed
2 quarts boiling salted water
3 tablespoons butter
1 cup shredded Swiss cheese -- or shredded Cheddar cheese
salt
freshly ground black pepper
1 dash Tabasco sauce
2 tablespoons fine dry bread crumbs
boiling water

makes 6 servings
Cut the chayotes into halves lengthwise. Cook in the boiling salted water until the flesh is soft. Drain and cool. Remove the core. With a teaspoon, scoop out the flesh, taking care not to break the shells. Mash the flesh. Heat two tablespoons of the butter in a saucepan. Cook the chayote flesh, stirring constantly, for about 2 minutes. Stir in the cheese and cook only until the cheese is melted. Remove from heat. Taste and, if necessary, add a little salt and pepper and a dash of Tabasco. Stuff the chayote shells with the mixture. Place side by side in a shallow baking dish. Sprinkle each shell with about 1 teaspoon bread crumbs and dot with the remaining butter. Pour ½ inch boiling water arount the chayotes. Cook in a preheated moderate oven (350° F) for 20 to 30 minutes or until golden. If necessary, add more boiling water to keep the ½-inch level.
Variations: Like any squash, chayotes may be stuffed with any favorite filling.
BACK TO INDEX:
**************************************************************
Chayotes Stuffed with Mushrooms and Cheese

3 large chayotes -- washed
2 quarts boiling salted water
3 tablespoons butter
1 cup shredded Swiss cheese -- or
shredded Cheddar cheese
salt
½ cup chopped mushrooms (up to 1 c) -- to taste
1 dash Tabasco sauce -- optional
freshly ground black pepper
2 tablespoons fine dry breadcrumbs
boiling water

makes 6 servings

Cut the chayotes into halves lengthwise. Cook in the boiling salted water until the flesh is soft. Drain and cool. Remove the core. With a teaspoon, scoop out the flesh, taking care not to break the shells. Mash the flesh. Heat two tablespoons of the butter in a saucepan. Cook the chayote flesh, stirring constantly, for about 2 minutes. Stir in the cheese and mushrooms and cook only until the cheese is melted. Remove from heat. Taste and, if necessary, add a little salt and pepper and a dash of Tabasco. Stuff the chayote shells with the mixture. Place side by side in a shallow baking dish. Sprinkle each shell with about 1 teaspoon bread crumbs and dot with the remaining butter. Pour ½ inch boiling water arount the chayotes. Cook in a preheated moderate oven (350° F) for 20 to 30 minutes or until golden. If necessary, add more boiling water to keep the ½-inch level.
BACK TO INDEX:
**************************************************************
Louisiana Style Chayote

3 chayotes -- halved and seeded
boiling salted water to cover
1 tablespoon olive or safflower oil
6 large shrimp (about 3 oz) -- peeled and deveined
¼ cup chopped scallions
1 clove garlic -- minced
1/3 cup finely diced red bell pepper
1/3 cup chopped fresh flat-leaf parsley
¼ cup finely diced ham
1 teaspoon chopped fresh thyme
salt and pepper -- to taste
1 pinch ground red pepper -- or to taste
6 tablespoons plain dry or toasted breadcrumbs -- divided

makes 6 servings

Boil halved and seeded chayotes in salted water to cover until tender but firm, about 6 to 10 minutes. Remove from water, set upside down to cool, then scoop out the pulp leaving a shell 1/3 inch thick. Pat dry and place the shells in a 13x9-inch baking dish. Chop the pulp. Saute the shrimp with the oil in a large nonstick skillet over high heat
until the shrimp are bright pink. Remove the shrimp with a slotted spoon, let cool, and finely chop. Add the squash pulp to the same pan along with the scallion, garlic, red bell pepper, parsley, ham, thyme, salt, pepper, and red pepper. Cook over medium-high heat until no liquid remains and everything is dry, about 4 minutes. Stir in the shrimp. Preheat oven to 375° F. Divide the filliing among the 6 squash shells. and sprinkle each one with 1 tablespoon of the breadcrumbs. Bake until heated through and browned on top, about 35 minutes.
BACK TO INDEX:
**************************************************************
Indian Stir Fried Vegetables In Coconut Masala

Masala:
2 cups chopped fresh coconut
1 ½ cups water
2 tablespoons peanut oil
2 tablespoons butter
2 tablespoons grated fresh ginger
6 cloves garlic -- minced
1 medium onion -- chopped
1 tablespoon crushed dried hot chilies
½ tablespoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon fennel seeds
½ tablespoon sugar
¼ cup water
salt and crushed dried hot chilies -- to taste
2 tablespoons peanut oil
2 tablespoons water
1 large carrot cut into ¼" diagonal slices and blanched
1 small yellow summer squash cut into ¼" slices
2 small slim dried red chilies
1 red bell pepper seeded and cut into thin rings
2 small fresh hot chilies seeded and cut into thin rings
1 small yellow summer squash cut into ¼" slices
6 green onions and 3 tops cut into 2-inch lengths
3 tablespoons minced fresh cilantro

Put the coconut and 1 ½ cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chilies and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time
until a very thick sauce results. Taste and add salt and more chilies to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute. Serving Ideas : Spoon into a bowl and serve hot.  NOTES : Yield: 6 servings.
BACK TO INDEX:
**************************************************************
Garlic And Chipotle Mashed Potatoes

6 large baking potatoes -- (about 3 pounds), peeled and cubed
2 large canned chipotle chiles -- seeded and chopped
1/3 cup warm milk
3 cloves garlic -- crushed through a press
3 tablespoons virgin olive oil
salt and freshly ground black pepper -- to taste

In a large saucepan, combine the potatoes, chipotles, and water to cover, and cook covered, until the potatoes are soft, about 15 minutes. With a slotted spoon remove the potatoes from the liquid, discarding the chipotle pieces.
Pass the potatoes through a ricer into a bowl and stir in the milk and garlic. Whisk in the oil and season with salt and pepper. Transfer to a serving dish and serve.
Notes: A hot Latin fantasy on the perennial theme of mashed potatoes. The best chipotles (large, smoky Mexican chiles) for this dish are the canned ones, packed in adobo sauce. If you can find only dried chipotles, stem, seed, and soak them in warm water to cover for 1 hour before beginning the recipe
BACK TO INDEX:
**************************************************************
Spinasci A-A Zeneize

1 pound fresh spinach
2 tablespoons ligurian extra virgin olive oil
1 clove garlic -- with the green heart removed, minced
1 tablespoon golden raisins -- (sultanas) or currants soaked in warm water for 5 minutes
1 tablespoon pinoli
1 pinch fine sea salt
6 slices toast -- each cut into 4 triangles, if serving as an appetizer

Spinasci a-a Zeneize (Genoese Spinach with Raisins and Pine Nuts)

Carefully wash the spinach, removing all of the sand. Steam the spinach for 5 minutes, using only the water that clings to the leaves. Then remove the spinach and carefully squeeze out all of the liquid. Chop coarsely. Heat the olive oil gently in a pan or skillet. Add the garlic and let the oil become fragrant (the garlic should not turn color). Add the spinach, sautefor 3 minutes, then add the raisins, pinoli,and salt, and saute for 4 to 5 minutes, turning the ingredients frequently so that nothing sticks or burns.
*This spinach is a popular appetizer when served on triangles of toast.

Notes: Excerpts from Recipes from Paradise: Life and Food on the Italian Riviera, by Fred Plotkin (Little, Brown)
This combination goes well with cooked meats, especially tomaxelle, as well as simply prepared fish. The combination of spinach, raisins, and pine nuts is a classic in this stretch of the Mediterranean and is
ubiquitous in Barcelona. Makes 4 servings as a side dish, 6 servings as an antipasto*
BACK TO INDEX:
**************************************************************
Zucchini Pesto Quiche

1 9" prebaked pastry shell
3 sm Zucchini (halved and cut In ¼" slices
2 tblspn Pesto
2 cup Swiss cheese, grated
1¼ cup Jack cheese, grated
2 Cloves garlic, minced
½ tspn White pepper
¼ tspn Cayenne pepper
¼ cup Red bell pepper, chopped
3 lg Eggs
1 cup Half-and-half

Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375° oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.)
BACK TO INDEX:
**************************************************************
VEGETABLE & HERB QUICHE

1 Box Quick Brown Rice (Vegetable and Herb)
4 Eggs
1-1/3 cup Milk
1½ cup Grated cheese
1 cup Sliced fresh mushrooms
½ med Onion -- thinly sliced

Cook contents of box according to package directions. Preheat oven to 350 F. In a large bowl, beat the eggs and milk and stir in the remaining ingredients. When the rice is done, add it to the egg mixture. Stir. Pour the entire mixture into an oiled quiche pan or 8" x 8" baking dish. Bake 45 minutes or until done. Serve immediately.
BACK TO INDEX:
**************************************************************
Fresh Tomato & Basil Quiche

1 package refrigerated breadstick dough
1 teaspoon olive oil
1 cup onion -- slivered
1 clove garlic -- minced
¾ cup mozzarella cheese -- shredded
1 cup plum tomatoes -- sliced
¼ cup fresh basil -- shredded
1 cup evaporated skim milk
1½ teaspoons cornstarch
¼ teaspoon freshly ground black pepper
2 eggs
1 egg white

Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends to seal; continue coiling dough. Repeat procedure with remaining dough to make an 8 inch flat circle. Roll dough into a 13 inch circle; fit into a
9 inch quiche dish or pie plate coated with cooking spray. Fold edges under and flute; set aside. Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; sauté 8 minutes or until lightly browned. Spread onion mixture in bottom of prepared crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil.
Combine milk and next four ingredients in the container of an electric blender; cover and process until smooth. Pour over tomatoes.
Bake at 350°F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes before serving.
BACK TO INDEX:
**************************************************************
Zucchini, Sweet Onion And Red Pepper Tart

1 10 inch Greek baking powder pie crust
nonstick cooking spray
2 large eggs
2 large egg whites
1 cup Vidalia onion -- chopped or other sweet onion
2 cups red bell pepper -- diced about 2 medium
½ teaspoon salt -- divided
4 cups zucchini -- chopped about 1 pound
2 garlic cloves -- minced
1 tablespoon water
1 teaspoon fresh thyme -OR- -- chopped
¼ teaspoon dried thyme
½ cup skim milk
2 tablespoons nonfat dry milk
¼ cup fresh parmesan cheese -- finely grated
¼ cup Gruyere or Swiss cheese -- shredded

Preheat oven to 375 oF.
Press Greek Baking Powder Pie crust into a 10 inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake at 375 oF for 7 minutes; cool on a wire rack. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and ¼ teaspoon salt; sauté 10 minutes or until lightly browned. Add zucchini, garlic, and water; sauté 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.
Add milks and ¼ teaspoon salt to remaining egg mixture in bowl;beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375 oF for 45 minutes or until knife inserted near center comes out clean.
Yield: 6 servings (serving size: 1 wedge).
BACK TO INDEX:
**************************************************************
Sonoma Dried Tomato Quiche

1   9" pie crust
1½ tablespoons oil reserved from tomatoes
1 medium onion -- chopped
20 milliliters garlic -- minced
1 can mild green chiles -- diced
1 fresh or canned jalapeno -- seed, mince, or 2
3 tablespoons cilantro -- chopped or 4
3 eggs
1 cup half-and-half or whole milk
1 teaspoon salt
¾ cup oil pack sun dried tomatoes; drain -- quarter
1 cup sharp cheddar cheese -- shredded

Preheat oven to 450°F.
Crimp edges; prick bottom and sides with fork.
Bake for 10 to 12 minutes until lightly browned. Cool on rack. Reduce oven temperature to 375~. Heat reserved oil in non-stick skillet. Add onion and garlic; sauté over medium heat for about 5 minutes until onion is limp. Add chiles and jalapenos; cook and stir for 3 minutes. Mix in cilantro; set aside. In bowl, whisk eggs; whisk in milk and salt. Evenly distribute tomatoes on bottom of pie shell. Top with onion mixture and cheese. Pour egg mixture over it.
Bake until set,, 30 to 40 minutes. Let stand for 15 minutes. Cut into wedges to serve.)
BACK TO INDEX:
**************************************************************
Roasted Red Pepper And Garlic Quiche

2 medium red bell peppers
1 head garlic
1 medium zucchini
¼ teaspoon dried basil
1 can refrigerated pizza crust dough -- 10 ounces
½ cup provolone cheese -- shredded
½ cup cottage cheese -- low fat
½ cup evaporated skim milk
2 eggs
1 tablespoon parmesan cheese -- grated

Char red peppers on a baking sheet with whole head of garlic in a 500F oven for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool enough to handle. Remove peppers from bag; peel and discard skins. Separate garlic cloves and and squeeze to extract garlic pulp; discard skins. Set pulp aside. Coat a small nonstick skillet with cooking spray; place over medium high heat until hot. Add zucchini which has been halved lengthwise and thinly sliced; sauté 3 minutes. Remove from heat; stir in chopped roasted peppers and basil; set aside.
Unroll pizza crust dough; fold corners of dough toward center and pat or roll into a 10 inch circle. Fit dough into a 9 inch pie plate coated with cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust. Top with zucchini mixture; set aside. Position knife blade in food processor bowl; add cottage cheese and garlic pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour over zucchini mixture; sprinkle with parmesan cheese. Bake at 350#161#F for 40 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes before serving.
BACK TO INDEX:
**************************************************************
Garlicky-Tomato Tart

1 10 inch Greek baking-powder pie crust
nonstick cooking spray
2 large eggs
2 large egg whites
1 teaspoon olive oil
4 cloves garlic -- minced
2 cups chopped tomato -- peeled and seeded about 1 pound
1 tablespoon sun dried tomato paste
½ teaspoon salt
1/8 teaspoon sugar
1 teaspoon fresh thyme -OR- -- chopped
¼ teaspoon dried thyme
1 tablespoon fresh basil -OR- -- chopped
1 teaspoon dried basil
1/8 teaspoon pepper
2/3 cup skim milk
2 tablespoons nonfat dry milk
2 large ripe tomatoes -- cut ¼ inch thick about ¾ pound
¼ cup Gruyere or Swiss cheese -- shredded
¼ cup fresh parmesan cheese -- finely grated

Preheat oven to 375° F.
Press Greek Baking Powder Pie crust into a 10 inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375° F for 7 minutes; cool on a wire rack. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped tomato, tomato paste, salt and sugar; sauté 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper. Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375° F for 45 minutes or until knife inserted near center comes out clean. Cut into 6 wedges to serve. Yield: 6 servings (serving size: 1 wedge).
BACK TO INDEX:
**************************************************************
Broccoli & Blue Cheese In Prepared Puff Pastry

PREPARED PUFF PASTRY, defrosted
4 eggs
1 Pound ricotta cheese
½ Pound crumbled bleu cheese
4 Cups cooked chopped broccoli florets

Preheat oven to 400° for 10 minutes.
Beat eggs until light. Mix in both cheeses, pepper and nutmeg until Stir in broccoli. Set aside.
Roll out pastry large enough to fit into a 9 inch deep dish quiche Pour filling into crust. Bake 30 minutes.
BACK TO INDEX:
**************************************************************
Stuffed Eggplant and Other Vegetables

½ lb ground beef or chicken
1 cup raw rice, well rinsed, soaked in water for ½ hour, and drained
½ tspn ground turmeric
¼ cup fresh mint leaves, chopped
1 tspn fresh gingerroot, minced
1 clove garlic, put through a press
1 tspn salt, or to taste
2 Tblspns tamarind paste
¾ cup water
2 tspn brown sugar
6 small (about 2 lbs) eggplants
1 Tblspn corn or peanut oil

In a bowl, mix the meat, rice, turmeric, mint, ginger, garlic, and salt together. Set aside. In another bowl, soak in tamarind paste in water for ½ hour, stirring with your fingers until the paste dissolved. Strain the liquid through a metal sieve. Discard the tamarind pulp and seeds. Mix the brown sugar into the liquid. Reserve. Roll the eggplants back and forth several time to soften the inside pulp. Cut off the top of each one ½-inch below the stem and save the top. Scoop out and discard the interior pulp, leaving a firm shell about ¼-inch thick. Fill the eggplants about ¾ full with the stuffing mixture and fit the stem end back into the opening. Oil the bottom of a pan and fit the stuffed eggplants into it. Cover the pan and fry the eggplants over moderate heat for 5 minutes. Do not turn the eggplants.
Pour the tamarind/sugar mixture over the eggplants. Cover the pan and cook over low heat without turning for about 40 minutes, which is enough to cook the stuffing. Should the liquid evaporate too quickly, add ¼ cup of water. The mahashas are dry and do not have a sauce. Serve warm. Makes 6 servings with other Calcutta dishes.

VARIATIONS: Several vegetables are also traditional and lend themselves to stuffing.

TOMATO: Use 6 medium tomatoes, ripe but still firm. Cut off the top about ½-inch below the stem. Scoop out and discard the pulp but leave a firm wall about ¼-inch thick. Stuff the tomatoes with the stuffing described, replace the top, and cook in the same manner.
RED OR GREEN SWEET PEPPERS: Use 6 medium peppers. Cut out the stem in a circle. Scoop out the seeds and ribs. Fill the pepper with the stuffing, push the stem top back into place, and cook the same as the other
vegetables.

ONION: The onion requires a more intricate method of preparation but is an extraordinary production. Use a large Spanish onion, peeled. Cut a 1-inch deep incision into the onion from the stem to the root end. Drop the entire onion in a pan of boiling water for 1 minute. Remove it with a slotted spoon and carefully peel off the first layer. Do this as many times as you can, about 8, until you reach the center core. Chop the onion core and mix it into the beef/rice mixture. Stuff each onion layer with 1 heaping tablespoon of the mixture and fold the 2 ends around into an egg shape. Put the stuffed onions in an oiled pan and continue as for the other vegetables.

CUCUMBER: Select 6 to 8 Kirby or other young cucumbers. Do not peel them. Cut off one end and scoop out out much of the center pulp as possible leaving a firm wall. Stuff and cook the cucumbers like the other vegetables.
BACK TO INDEX:
****************************************************************************