1 lb (about 2) eggplants
1/4 cup onion, grated
1/2 tsp fresh hot chili, minced
1/2 tsp salt
1 tsp corn or peanut oil
1 Tbsp lemon juice

Under a oven broiler or over charcoal, broil the eggplants for 15 minutes, turning them for even cooking. Test for tenderness. Let the eggplants rest in the broiler with the heat off for 10 minutes more to complete the cooking. Remove and cool. Peel off the skin and discard the liquid that accumulates. Chop the pulp into small pieces by hand, not in a processor. In a bowl, mix the eggplant with the onion, chili, salt, oil, and lemon juice. Whip well with a fork to mix. Refrigerate.
Serve cool or at room temperature. Makes 4 servings.
BACK TO INDEX:

Yield: 6 servings

1 tb Olive oil
1 Onion,finely chopped
1 c Uncooked rice
1 pk Frozen peas (16 oz)or 2 cups shelled fresh
Salt to taste
Pepper to taste
2 1/2 c Hot water or vegetable broth

Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. makes four to six servings.
BACK TO INDEX:

Yield: 6 servings

1/2 Green pepper
3 Tomatoes
1 1/2 Cucumbers or medium zucchini
1/2 c Cold vegetable stock or water
3 tb Rice vinegar
1/2 ts Chili pepper
2 tb Vegetable oil
1 ts Bragg's Liquid Aminos(this unfermented soy product, a salt replacer,
is available in health food stores)

Slice or quarter vegetables, setting aside half a cucumber or zucchini for garnish. Put into blender and blend 3 seconds or until cucumber is shredded. Mix all ingredients in a bowl and refrigerate until serving time. Finely chop one-half cucumber or zucchini for garnish.
Makes 6 as a side dish or 4 as a main dish.
BACK TO INDEX:

Yield: 6 servings

36 ea Asparagus spears
1/2 c Water
1/2 t Salt
5 T Butter
2 T Parsley, fresh chopped
1/8 t Pepper

Cut peeled asparagus on the bias into 1" pieces. Combine water and salt in large heavy flat saucepan or skillet; heat to boiling over high heat. Add asparagus pieces, return to boiling. Cook covered 1 to 2 minutes, depending on thickness of spears. Add the butter 1 tablespoon at a time,
keeping the mixture at a strong boil. Add the parsley. The strong boiling will create an emulsion and bind the liquid and butter to a thickened creamy consistency. Remove the pan from heat. Stir in pepper. Transfer to serving dish and serve immediately.
BACK TO INDEX:

Yield: 6 servings

-------------------------THE CHEESE------------------------------
2 Cloves garlic, chopped fine
1/4 c Spiced butter
1/4 ts Ground cardamom seeds
Salt and pepper to taste
1 lb Dry curd cottage cheese

-------------------------THE GREENS------------------------------
2 lb Collard greens or kale  stems discarded,  leaves chopped
1/2 c Water
1/2 ts Cayenne pepper
1 ts Black pepper
1 ts Crushed garlic
1/4 c Spiced butter
3 tb Onion, coarsely chopped
Salt to taste

Prepare the Cheese:
Saute the garlic in the spiced butter for a few moments. Add the cardamom, salt, and pepper. Remove from the burner and allow to cool. Stir into the cheese.
Prepare the Greens: Cook the greens, covered, in a 4-quart saucepan along with about 1/4 cup water. Then add the cayenne, black pepper, garlic, spiced butter, and chopped onion. Cook, covered, until the greens collapse and then allow the dish to cool a bit. Salt to taste.
To serve, drain the greens a bit and place on a platter or on Injera Bread. Spoon the cheese over the greens and serve ... or you may mix them both together before serving.
BACK TO INDEX:

Yield: 6 servings

1 lb Fresh spinach, leaves only, well rinsed, and chopped fine
1/2 lb Farmer cheese
1/4 lb Feta cheese
2 Eggs, beaten
1/4 ts Salt
1/8 ts Pepper
1 tb Oil
1 tb Kashkaval cheese, grated

Mix the spinach, farmer and feta cheeses, eggs, salt, and pepper together. Pour the oil into a skillet and smooth over the surface. Sprinkle with kashkaval cheese. Bake in a preheated 350 degrees F oven for 30 minutes, or until the top is brown. Cool well and cut into generous squares.
Serve at room temperature.

"Fritada" is a Latino term that the dictionary translates as "a dish of fried food." It might have been fried in earlier days when the average Turkish home did not have an oven, but now, of course, the fritada is baked and served cold as a summer dish.
BACK TO INDEX:

Yield: 3 servings

--------------------GENERAL INGREDIENTS-------------------------
500 g Beancurd,in bitesized cubes
1 lg Garlic clove chopped
1 tb ;water
1/2 ts Salt
50 g Onions, thin sliced
1 1/2 c Oil

---------------------SAUCE INGREDIENTS--------------------------
100 g Red chillies, thick sliced
100 g Tomato, thick sliced
50 g Onions thickly sliced
3 tb ;boiling hot water
1 ea Ginger, 1cmx1/4cm
1/2 c Coconut cream
1 x Lemon grass, 4 cm &flattened
2 ts Sugar, raw or palm
1 tb Oil
Salt to taste

Preparations of beancurds: Put the garlic & salt in a mortar, gring until smooth. Add hot water. Stir. Dip beancurd cubes one by one into this mixture. Heat 1 1/2 cups of oil in a wok, deep fry the ingredients over med. high heat. 1st the onion slices, then the beancurd cubes. Cubes should be cooked til yellow and not allowed to puff up. Fry one side then the other. Drain well.
Place chillies, tomatoe, onion, rest of garlic & ginger in a blender. Add boiling water. Blend til smooth. In a skillet heat 1 tbs. of oil, stir in blended sauce and add lemon grass. cook over med. heat for 5 mins. Stir occasionally. Now add in the coconut cream, sugar, and fried beancurd cubes. Cook for 5 mins. Salt to taste, remove from heat and remove lemon grass before serving. Place on serving platter and use the fried onions on top. Serve with veggies cooked in coconut cream and
serve with steamed rice.
BACK TO INDEX:

Yield: 6 servings

2 c Peas, fresh shelled
3 Potatoes, New; cut in quarters
1 lg Onion; sliced
2 tb Oil, Olive
1 Garlic clove; chopped
1/2 ts Salt
1/2 ts Pepper
1 1/2 c - water

Saute onion and garlic in olive oil, in medium size sauce pan until onion is lightly browned. Add peas and potatoes and 1 1/2 cup water. Cover and cook over medium heat until potatoes are done, about 20 minutes.
BACK TO INDEX:

Yield: 2 cups

1 lb Onion, Red firm
1 qt -water, boiling
1 c Vinegar, White Wine
1 c -water, cold
1 tb sugar
pn salt (several pinches)
2 Bay Leaves
10 Peppercorns, lightly crushed
Marjoram branches or Thyme branches

Thinly slice the onions into rounds. This will be much easier with onions that are spherical rather than disk-shaped as red onions are sometimes. Separate the rounds and put them in a colander. Pour the boiling water over them, then put the onions in a bowl with the rest of the ingredients. Cover and keep refrigerated. The color will begin to infuse in about 15 minutes.

This recipe appeared in the Greens Cookbook, but because the author found these beautiful pink onions so constantly useful as an ingredient and garnish, it is included in this publication. The onions lose their harshness and bite and are infused with pink within 15 minutes or so. They'll keep for weeks, refrigerated. With their beautiful color and sweet-tart bite, they enliven everything they're combined with, salads of all kinds, but especially beans, sandwiches, cold pasta or rice
dishes and eggs. It's also great just to have a big bowl full to serve alongside whatever else is on the table.
Pouring boiling water over the onions softens them and hastens the curing process. You can omit this step if you prefer a crisper onion, but it will take several hours for the color to infuse.
BACK TO INDEX:

6 fresh tomatoes 2 Tbls butter
1 sm. onion 2 Tbls flour
1 bay leaf salt & pepper to taste
2 cloves 1/2 tsp baking soda
1 sprig parsley 1 tsp hot water
1 1/2 pints water if in fact fresh tomatos are used...
1 pint milk

Cut the tomatoes in slices and stew them till tender with the onion, bay leaf, cloves, parsley and water. If canned tomatoes are used-omit water. When tender pass allthrough a sieve, rubbing the pulp through also. blend the butter and flour in a saucepan till smooth, but not browned; add the hot tomato and stir till boiling. Season, and after cooking 5 min. put in the soda dissolved in a tsp of hot water. The addition of the soda neutralizes the acid of the tomato. Just before serving, add
the milk previously scalded.
BACK TO INDEX:

Yield: 8 servings

2 Slices bacon, cut into 1/2 Inch pieces
1 Onion, finely chopped
2 16 oz cans baked beans
1/4 c Brown sugar
1/4 c Barbecue sauce or 1/4 cup
Ketchup plus 1 T Dijon
Mustard

Combine bacon and onion in a 2 quart microwave-safe casserole. Microwave on high power 3 to 5 minutes, or until onion is tender and bacon partially cooked. Stir in beans, brown sugar and barbecue sauce. Cover with waxed paper; microwave on Medium power 8 to 10 minutes or until
heated through, stirring after 4 minutes.
BACK TO INDEX:

2 cups frozen chopped broccoli, cooked and drained
4 slices day-old whole-wheat bread, cubed
6 ounces Cheddar cheese, grated
1/2 cup chopped onion
1 cup skim milk
4 large eggs
1 tsp chopped fresh parsley
1/2 tsp powdered garlic
1/2 tsp dry mustard
1/4 tsp ground nutmeg
1/8 tsp salt
1/8 tsp freshly ground black pepper

Preheat the oven to 350F. Coat a 2-quart casserole with nonstick cooking spray. In the casserole, evenly layer the broccoli, bread, 1/2 of the cheese, and the onion. Sprinkle the remaining cheese evenly on the top. Whisk together the remaining ingredients in a bowl. Pour the mixture
into the casserole. Bake for 40 minutes or until custard is set and slightly puffed. Let cool 5 minutes before serving. Makes 4 servings.
BACK TO INDEX:

Broccoli
Cheddar Cheese soup
About 1/3 can milk

This is one of my staple "bring alongs" when I need a veggie casserole... as much cooked, chopped brocolli as it takes... (I tend to use the frozen, chopped and just partially cook it) Campbell's Cheddar soup, diluted w/ about 1/3 can of milk. mix 'em, heat 'em in about a 350 degree oven until hot and bubbly.
BACK TO INDEX:

Yield: 6 servings

2 c Corn, frozen or canned
1 c Milk or cream
4 lg Eggs
Salt & pepper
1/4 t Cumin or to taste
2 Jalapeno peppers, minced
1/2 Sweet red pepper, chopped

Put corn, milk, eggs into blender, and blend into thick puree. Add peppers and stir or use low speed to mix. Pour into a pyrex baking dish and place in oven in a shallow pan of water. Bake at 350 F. for about 45 minutes or until a knife comes out clean. You can also add some chopped
onion and/or some Monterey Jack cheese to this dish if desired. It makes a nice custard texture that will puff up and turn very light brown in the oven.
BACK TO INDEX:

Yield: 8 servings

2 1/2 lb Potatoes, preferably russets
1 c Flour
2 Eggs
Salt, pepper
2 tb Chopped chives
Oil or shortening

Peel potatoes and grate or grind very fine into bowl. Add flour and eggs and blend well. Season to taste with salt and pepper and add chives. Heat griddle or large skillet and grease generously with oil. Drop pancake mixture by heaping tablespoon on griddle, flattening out to form pancakes. Fry until golden on both sides, adding more oil as needed.
BACK TO INDEX:

Yield: 4 servings

2 c Oil
1 c Paneer cheese, cubed
1 md Onion, chopped
1 ts Garlic
1 ts Garam masala
1 ts Ginger (opt)
1/4 ts Red chili powder
1 lb Frozen spinach
1 lg Tomato, chopped
1/4 ts Red chili powder

This curried spinach dish features paneer, an Indian cheese available in Indian or ethnic supermarkets. Substitute cubes of firm tofu or 1 cup of green peas if paneer is unavailable.
Heat oil for deep frying. Fry cheese cubes until golden brown. Drain on paper towels. Saute onions in a saucepan or wok with 3 tablespoons of the oil. "Splutter fry" garlic, garam masala, ginger and chili powder. Add spinach and tomatoes. If using green peas, mix in here. Lower heat and cook 20-30 minutes; until spinach cooks down into a pastalike consistency. Raise heat and "fimmer" until the oil floats to the top. Add the cheese or tofu. Heat and serve. Serve 2 as a main dish, 4 if
served with other dishes.
BACK TO INDEX:

1 bunch leeks (white part only) salt
flour oil for deep-frying

Wash leeks and cut into fine julienne. Season to taste with salt. Dredge
in flour. Heat oil to 375 degrees. Fry leeks, small handful at a time,
until crisp and golden. Do not over-brown. Drain on paper towels. Makes
4 servings.
BACK TO INDEX:

1 1/2 lb leeks 1 onion
2 green chillies 1/4 tsp turmeric
1 tsp salt sprig curry leaves
1 1/2 pt thin coconut milk 1 pt thick coconut milk
1/4 tsp curry powder

Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chillies and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the thick coconut milk, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder.
BACK TO INDEX:

Yield: 4 servings

2 bn Leeks
1 c Canned tomatoes or tom.juice
1 c Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 sm Bunch parsley; chopped
1 pn Dried thyme or oregano
3 tb Butter or oil
Salt & freshly ground pepper
2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold.
BACK TO INDEX:

Yield: 1 servings

Canned Salmon or Tuna
Fresh Dill, snipped
Frozen Creamed Spinach

Drain the fish. Heat the spinach. Open baked potatoes and top with above ingredients.
BACK TO INDEX:

1 servings

Cream Cheese, whipped
Smoked Salmon, sliced
Red Onion, chopped

Open baked potatoes and top with above ingredients.
BACK TO INDEX:

Yield: 1 servings

Zucchini, shredded
Carrots, shredded
Yogurt
Green Onion, chopped
1 pn Curry Powder

Mix zucchini and carrots with yogurt and curry powder. Open baked potatoes and top with yogurt mixture. Top with onions.
BACK TO INDEX:

Yield: 6 servings

12 sm New potatoes
1/4 c Olive oil
1/2 ts Salt
1/4 ts Pepper

Cook new potatoes in boiling water until just tender, 15 to 20 minutes. Do not overcook. Rub with olive oil and roll in salt and pepper. Place on grill over medium coals and grill until skin is crisp, about 10 to 12 minutes. Alternatively, roast in 400F oven 10 to 12 minutes.
BACK TO INDEX:

Yield: 6 servings

2 Heads garlic
2 lb Red potatoes, small
3 tb Chopped parsley
2 tb Butter
Salt
8 tb Milk or cream
Additional butter (optional)
Freshly ground pepper

SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each clove into halves or, if large, thirds. Peel the potatoes (unless they are newly harvested), quarter them and slice thinly. Put the garlic, potatoes, parsley and butter in a small sauce- pan, add water to cover
by 2 inches and lightly salt. Bring to a boil, lower the heat, and simmer, partially covered, until the potatoes and garlic are soft and the water has cooked away, about 25 minutes. Pass the potatoes and garlic through a food mill. Don't use a food processor or blender as it will give the puree a gooey, unpleasant texture. If you don't have a food mill, mash the potatoes by hand, then work them through a strainer for a smooth texture or leave it a little rough and irregular. Stir in the milk or cream and additional butter, if desired. Add salt to taste and season with pepper.
BACK TO INDEX:

Yield: 2 servings

2 tb Olive oil
1 ts Tomato paste
1 lg All-purpose potato; scrubbed and cut into slices 1/16-in thick
1 Plum tomato cut into thin slices
Salt
Freshly ground black pepper
2 ts Parmesan cheese
1/2 ts Chopped flat-leaf parsley

PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato.
Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and
serve.
BACK TO INDEX:

Yield: 4 servings

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.
BACK TO INDEX:

Yield: 5 servings

1 1/2 lb Potatoes; peeled and chopped
5 c Water
1 Onion; peeled and chopped
1/4 lb Mushrooms
1 ts Oil
1 tb Water
Salt and pepper; to taste
1 c Matzo meal
1 tb Oil

Boil potatoes in water til tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over med-high heat and fry croquettes for 8 minutes on each side. Serving size is 2 croquettes per person.
BACK TO INDEX:

Calcutta cooks have their own method of preparing the prefect potatoes. Their reputation is at stake. The Potatoes are served with the Pot-Roast Chicken and are considered one dish. However, each can be prepared separately for a different menu.

4 lbs (about 24) small firm potatoes
2 tsps salt
1/2 tsp ground turmeric
4 cups corn or peanut oil, for deep-frying

Peel the whole potatoes evenly. In a large saucepan, put enough water to cover in potatoes. Bring the water to a boil with the salt and turmeric. Add the potatoes and cook over moderate heat for 5 minutes. Drain and cool. Take a sharp metal prong or toothpick and poke 3 or 4 holes into the potatoes about 1/2-inch deep. In a large flat pot or wok, arrange the potatoes. Cover them (or
almost) with the oil and bring the oil to a boil over moderate heat. Then immediately turn the heat to low. Simmer/fry for about 45 minutes or more, until the potatoes have formed a golden crust. Shake the pan several times during this process to ensure that the frying is uniform. Turn up the heat and crisp-brown the potatoes for 5 minutes. Remove them with a slotted spoon and drain in a metal sieve or basket. Serve immediately. The potatoes should have a crisp, firm exterior and a
soft, melting interior.
BACK TO INDEX:

Yield: 4 servings

8 lg Chinese cabbage leaves
1 sm Onion, chopped
2 tb Vegetable oil
1 md Red bell pepper, cored, seeded and chopped
1 Handful (about 15) black olives, pitted
1/2 c Cooked rice
1 ts Freshly grated ginger
1 tb Lemon juice
-salt
-fresh ground black pepper

Plunge the cabbage leaves into boiling salted water and blanch for 1 minute. Remove, drain and pat dry.
To make stuffing: Toss chopped onion in 1 tablespoon oil in wok over medium heat. Add the chopped pepper, olives, cooked rice, ginger, salt and pepper. Stir well to warm. Lay out leaves. Divide the stuffing among leaves, leaving edges clear. Turn in the sides of each leaf, roll like a cigar and tie with fine twine.

Heat the remaining tablespoon of oil in saucepan or wok that will hold the leaves in a single layer. Gently turn the stuffed leaves, one at a time, in the oil, then lay them all in the pan. Add water to come halfway up the leaves, the lemon juice and salt and pepper to taste. Bring liquid to a boil, cover and simmer about 10 minutes. Carefully remove stuffed leaves from pan to plates.
BACK TO INDEX:

Yield: 6 servings

--------------------FOR THE DRESSING---------------------------
1 c Plain nonfat yogurt
3 tb Dijon-style mustard
Black pepper, freshly ground to taste
2 tb Nonfat cottage cheese
1/8 ts Tabasco sauce
2 tb Shallot, minced (1 small)
1 Garlic clove, peel and mince
1 ts Lemon juice, freshly squeeze

-------------------SANDWICH MATERIALS--------------------------
1 sm Eggplant, trimmed & cut into 1/4-inch rounds
1 md Yellow squash, trimmed & cut into 1/4-inch rounds
1 md Zucchini, trimmed & cut into 1/4-inch rounds
1 Red onion, trimmed & cut into 1/4-inch rounds
3 ts Italian seasoning
1/8 ts Cayenne pepper
Light vegetable oil cooking spray
2 Roasted red bell peppers
2 Pizza Dough Baguettes
1 lg Tomato, cored and sliced
Black pepper, freshly ground to taste
2 tb Jalape¤o pepper, chopped (1 large pepper)
8 Fresh basil leaves
8 Arugula leaves

Preheat the broiler.
Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside.
Arrange the eggplant, yellow squash, zucchini, and onion in a single layer on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown, turn the rounds over, and brown the other side. Remove the cookie sheet, leaving the broiler on.
Quarter the roasted bell peppers.
Cut each of the baguettes in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a few slices of tomato into the well in the bottom of each baguette. Dust with black pepper and jalape¤o pepper. Place 4 basil leaves, 4
arugula leaves, and 4 pieces of roasted pepper on each baguette. Layer on slices of eggplant, yellow squash, zucchini, and onion. Coat the inside of the remaining half of each baguette with the dressing and place it on top of the vegetables. Cut each baguette into 3 sandwiches. This tongue-tingling creation features a colorful and rather monumental assemblage of warm vegetables atop layer of fresh tomato, basil leaves, arugula, and roasted peppers--smothered in a spicy mustard-yogurt dressing and spiked withliberal applications of cayenne and black pepper, jalape¤o peppers, and Tabasco sauce. So much for preconceptions of healthy food as bland and unsatisfying. I usually grill the vegetables but have adapted recipe directions for the broiler to make it easier to do in the kitchen.
BACK TO INDEX:

Yield: 6 servings

2 cn Chick-peas, drained and mashed (10 1/2 oz ea)
1 1/2 c Finely chopped pecans
1 1/2 c Whole-wheat bread crumbs
1 1/4 c Finely chopped spinach
3/4 c Grated carrot
1/4 c Chopped green pepper
1/4 c Chopped red pepper
6 Shallots, chopped
2 tb Chopped celery
1 tb Chopped fresh parsley
1/4 ts Pepper
1/4 c Mayonnaise
2 tb Butter or margarine

Combine chick-peas, pecans, bread crumbs, spinach, carrot, green and red
pepper, shallots, celery, parsley and mayonnaise. Shape into 6 patties.
Saute patties in butter, cooking until browned on both sides.
BACK TO INDEX:

4 medium vidalia sweet onions -- thinly sliced
1 stick butter
3 eggs -- beaten
1 cup sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1 dash tabasco
1 pie shell -- unbaked
grated parmesan cheese

Sauté onions in butter.
Combine eggs and sour cream and add to onion mixture.
Add seasonings and pour into pie shell, then sprinkle with cheese,
Bake at 450 for 20 minutes, then at 325 for 20 minutes.
BACK TO INDEX:

2 portobello mushrooms
2 large red peppers
2 cherry tomatoes
1/2 red onion
1 teaspoon olive oil
1 tbs. fresh coarsely ground black pepper
coriander leaves
***SAUCE***
1/2 capful balsamic vinegar
1/4 teaspoon hungarian paprika
salt to taste

Whisk the sauce ingredients together 2. Wipe the mushrooms with a
moist towel and slice long. 3. Chop the onions along the grooves.
Cooking: 1. Place whole peppers and tomatoes on a foil in a preheated
oven at BROIL. Keep turning them until the peppers are charred. The
tomatoes will bleed into the foil...don't throw that water.
Remove peppers and make long slices. Remove the core and the seeds.
Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix
well until the tomatoes are crushed into the sauce.
Pour the oil in a heated skillet. Sauté onions and 'mushrooms.
Sprinkle with black pepper. Add half the sauce and sauté for a few mts.
more.
Serving:

Arrange the mushrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
Serve with brown rice or rye bread.
BACK TO INDEX:

4 cups scraped corn -- see below
4 slices bacon -- diced
half and half -- about 1 cup
2 tablespoons butter
salt and pepper -- to t

For this dish you should use either green field corn (the best choice)
or very mature fresh golden bantam. If the former, open the husk of the
corn and cut into a kernel to ascertain whether or not it is milky. It
should be. (Sweet corn -- golden bantam, etc. -- is always green when
sold, hence always milky.) Remove husks from about 1 dozen ears. Strip
off the silk. With a sharp knife, slice the kernels into a bowl. With
the dull side of the knife blade, scrape down the cob to get all
remaining milk and pulp. Do not scrape off the clinging tough husks if
you can avoid it. Measure out 4 cups milk, pulp and kernels. Set aside.

In a heavy 10-inch iron skillet fry the bacon over moderate heat until
crisp. Skim out bacon and reserve. Add the 4 cups measured corn to the
drippings in the skillet. Sprinkle with salt and pepper. Fry over low
heat, stirring frequently, for 4 minutes. Add the half-and-half; press
the corn down gently to level it with a spatula. Dot with butter. cover
and cook over lowest heat until corn is tender and the liquid has cooked
away. Taste for seasoning. Turn out on a heated platter. Sprinkle with
reserved bacon and serve immediately.
BACK TO INDEX:

4 cups red kidney beans
1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- op

Cover beans with cold water, bring to a boil, reduce heat and simmer
until tender. Drain and puree through sieve or food mill. Place in large
double broiler or saucepan over hot water, add remaining ingredients and
cook until cheese is melted. Paprika may be added if desired for a
redder red. When serving, keep hot over candle warmer or in chafing dish
with tostados or fried tortillas; or serve on small individual plates
over fritos; or as a filling for split broiled hot dogs. This is also
delectable over very rare hamburgers.
BACK TO INDEX:

2 1/2 pounds (or 6-8) Sweet onions (Vidalia) -- peeled
1/2 cup Butter
1 10 ounce can Chicken or Vegetable Broth
 

Onions should have the stem and root ends removed. Onions should be left
whole. Place the onions, butter and broth in a slow cooker set on low
and cook until the onions are deep golden brown and very soft, 12 to 24
hours. Different slow cookers will take different amounts of time. It's
almost impossible to overcook this, so go for t he deepest brown.
Use the onions and liquid to flavor soup, stock and stews. They make
wonderful additions to risotto, a perfect pasta sauce, and the world's
best pizza topping (first drain off the liquid). It also made the best
onion soup ever.
Store in zippered plastic bags in the refrigerator up to 2 weeks, or in
the freezer up to a year.
BACK TO INDEX:

4 large potatoes -- scrubbed
4 ounces boursin leger
2 ounces cheddar cheese -- grated
salt and pepper
FILLINGS
4 ounces ham -- diced
2 ounces sweetcorn
or
6 ounces mushrooms -- finely chopped & sauted or
8 ounces fresh or frozen broccoli -- cooked

Bake potatoes until tender.
Remove pulp leaving a thin shell.
Add Boursin, Cheddar and salt and pepper to taste, mix well.
Return mashed potato mixture to shells and bake another 15 minutes until heated
through.

Variations: Add any of the variations to the potato mixutre. All
ingredients should be cooked prior to being added and stuffed into the
potatoes.
BACK TO INDEX:

5 slices Thick lean bacon -- cut up
2 medium Yellow onions -- peeled and sliced
3 quarts Sauerkraut in glass jars or fresh -- drained,
and lightly rinsed
1 tablespoon Brown sugar
1 cup Dry white wine
1 Bay leaf
12 whole Juniper berries
(or 2 teaspoons caraway seed)
Freshly-ground black pepper -- to taste
1 cup Grated peeled potatoes

Place all the ingredients in a heavy kettle and simmer gently for 2
hours. This recipe serves 8 to 9 as part of a full German meal.
Comments: In the early days in this country this dish was a regular
among the German immigrants because it was cheap and it was delicious.
Do try this dish. It will give sauerkraut a new image in your house.
BACK TO INDEX:

Mix n match proportions according to your preference.

Fresh chilis
Fresh tomatoes
Fresh sweet onions
Salt

Open chilis, remove seeds (keep hands away from eyes!!!), wash chilis in
cool water, pat dry. Chop chilis coarsely. Put in bowl. Chop tomatoes.
Put in bowl. Chop onions. Put in bowl. Toss all together. Salt lightly
if desired. Serve immediately, or keep in closed container in
refrigerator for up to 3 days.
Other seasonings can be added: Chili powder, garlic powder, etc.
BACK TO INDEX:

3 slices bread, toasted
2 tbs margarine
1/2 cup each: chopped celery and chopped onion
1 14 1/2 oz. can diced tomatoes, undrained (I used 3 fresh chopped
tomatoes and 1 1/2 cups water)
2 tbs water
1 tbs unbleached all-purpose flour
1 1/2 tsp chopped fresh marjoram or basil, or 1/2 tsp dried
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Parmesan cheese (optional)

Spread toast with 1 tbs of the margarine. Cut toast into cubes; set
aside. In large skillet cook celery and onion in remaining margarine
until crisp-tender. Stir in tomatoes. Bring to boil; reduce heat.
Simmer, covered, 8 minutes.
In small bowl stir together water, flour, marjoram or basil, sugar,
salt, and pepper; add to tomato mixture. Cook and stir until thick and
bubbly. Stir 2/3 of the toast cubes into tomato mixture. Pour into
1-quart casserole. Top with remaining toast cubes. If desired, sprinkle
with cheese. Bake in 350 degree oven 20 mins. or till bubbly.
BACK TO INDEX:

2 lbs frozen hash browns in bag
1 pt sour cream
2 cans cream of mushroom soup (can also sub. cream of chicken)
1/2 Cup melted butter
grated onion to taste
black pepper to taste
2 Cups grated cheddar ( I use more because my family loves cheese)

Preheat oven to 350. Thaw potatoes. Mix in all ingredients in 9 X 13
baking dish. Bake at 350 for 1 1/2 hours or until brown and bubbly. This
is even better the next day.
BACK TO INDEX:

1 cup cheddar cheese -- shredded
1/4 cup green onions -- sliced
2 cans pillsbury crescent dinner rolls
2 teaspoons oil
1/4 teaspoon dried dill weed

Heat oven to 375 degrees.
In small bowl combine cheese and onion.
Separate dough into 16 triangles; cut each in half diagonally to make
32 triangles.
Place rounded teaspoonful of cheese mixture on center of each
triangle.
Bring corners of the triangle to the center over filling, overlapping
edges. Press gently to seal. * the cheese filling will not be completely
selaed iont, this is fine.
Place on ungreases cookie sheets. Brush each lightly with oil;
sprinkle with dill weed. Bake for 10-13 minutes or until golden brown.
Serve warm.
BACK TO INDEX:

2 cups pinto beans
1 teaspoon salt
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon cinnamon
2 tablespoons molasses
3 tablespoons butter

Place beans in heavy pot. Cover with cold woater. Add all remaining
ingredients except butter. Cover. Cook over low heat until beans are
tender, adding a little hot water if necessary. When beans are done,
correct seasoning with more salt and pepper, if desired, and stir in
butter. Serve with pork, ham, or barbecue
BACK TO INDEX:

4 ounces oyster mushrooms -- rinsed
1 1/2 cups safflower oil for frying
***FLOUR MIX***
1 teaspoon nori flakes -- crushed
1/2 teaspoon garlic powder
1/4 cup unbleached flower
1 pinch salt and pepper
***WATER MIX***
1/2 teaspoon nori flakes
1/4 teaspoon garlic powder
1/2 cup water
***BREAD CRUMB MIX***
2 cups fresh bread crumbs
4 teaspoons nori flakes
1/2 teaspoon garlic powder

Thoroughly mix ingredients for each of the three mixes. Heat oil to
350 in a wok.
Dredge mushrooms in flour mix and shake off excess. Dip mushrooms
into water mix and shake off excess.
Dredge mushrooms in crumb mix. Fry mushrooms four to five at a time
for about 1 1/2 minutes, being careful that the breading doesn't get
beyond golden.
Drain mushrooms on a towel covered plate. Allow a minute between
batches for oil to re-heat.
Mushrooms may be kept warm in a 250 oven.
Serve garnished with fresh lime chunks.
BACK TO INDEX:

Yield: 4 servings

2 c Pork and beans (16 oz cans)
1/3 c Bottled bar-b-que sauce
1/4 c Brown sugar
1/4 c Golden rasins
1/3 c Tart (granny smith) apples
1/2 c Chopped onion
8 Bacon strips

Drain pork and beans and place into oven-proof bowl. Chop onion and
apples and add to beans. Also add Bar-B-Que sauce, brown sugar and
rasins. Mix together and lay bacon strips on top. Place in covered grill
and bake at 350 degrees for 1 to 1 1/2 hours.
BACK TO INDEX:

Yield: 6 servings

2 sm Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
1/2 lb Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 sm Red onions
1 Fennel bulb
1/2 lb Cherry toamtoes
---------MARINADE-----------
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive oil
-----------PASTA------------
1/2 c Tomato sauce
1 lb Angel hair pasta

Cut eggplant, squash and zucchini into pieces 1/4" thick. Halve
mushrooms and cut bell peppers into strips. Quarter removing skins only
if they are dirty. Trim outer leaves of fennel and remove any dirt.
Slice into 8 thin wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,
process thyme, red pepper, zest and salt and pepper. Add garlic while
machine is running. Stop machine and add lemon juice Turn on and add
vegetable broth in a slow stream. Process 1 minute. Pour over vegetables
and allow to marinate for 15 minutes.

Preapre grill and cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover and allw to smoke for 5 minutes. Remove cover, turn and
cook for another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato
sauce and heat through. When skewers are almost done, cook pasta. Drain
and return to pot. Pour sauce over pasta and toss to coat. Serve with
grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade and lightly
grilled instead of the pasta.
BACK TO INDEX:

4 medium potatoes, unpeeled
1 tablespoon olive oil
1 tablespoon chicken seasoning
cooking-oil spray

* Makes 24

Turn the oven to 230C.

Wash and scrub the potatoes wett, and dry them with kitchen paper.
Cut the potatoes in half on a choppingloard. Cut each haLf into wedges.
Put the wedges in a medium bowl with the oil and the chicken seasoning
and mix well
Start making the wedges about 1 hour before you're ready to eat them.
The salsa and dips can be made while the potatoes are cooking.
lightly spray a baking dish with cooking-oil spray. Put the wedges in
the dish. Bake, uncovered, in the oven for 40 minutes or until they are
browned tightly.
Serve the wedges with any of the dips we show here..

Creamy avocado dip

2 medium avocados
1/4 cup bottled ranch dressing
1 tablespoon lemon juice

Put both ingredients in a medium bowl and mix together with a spoon.
Cut the avocados in half lengthways (cutting around the seed) then twist
the halves to separate them from the seed. Use a spoon to scoop out the
seed, then scoop the avocado into the bowl of a food processor. Add the
ranch dressing and Lemon juice, then process until smooth.

If you can't find ranch dressing, use coleslaw dressing instead.

Mexican corn saLsa

130g can corn kernels, drained
375g jar mild chunky salsa
1 teaspoon ground cumin
2 teaspoons dried parsley flakes
Mexican corn falea

Tip the corn into a strainer over the sink to drain away the liquid. Put
the corn in a medium bowl with the salsa. cumin and parsley, and mix
together with a spoon.
BACK TO INDEX:

Vegetable cooking spray
2 cloves garlic -- minced
3/4 skim milk -- divided
1 tablespoon all-purpose flour
3/4 cup evaporated skimmed milk
2 tablespoons fresh basil -- chopped
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground white pepper
4 cups baking potato -- peeled, thinly
sliced (about 1 3/4 pounds)
1/2 cup Gruyere cheese -- shredded
2 tablespoons Parmesan cheese -- freshly grated

Coat a large saucepan with cooking spray; place over medium-high heat
until hot. Add garlic, and saute until tender.
Combine 1/4 cup skim milk and flour; stir with a wire whisk until
smooth. Add flour mixture to garlic; cook, stirring constantly, 1 minute
or until mixture thickens. Gradually add remaining 1/2 cup skim milk,
evaporated milk, and next 4 ingredients. Bring to a boil, stirring
constantly. Add potato.
Spoon half of mixture into an 11 x 7 x 1 1/2-inch baking dish coated
with cooking spray. Top with half of Gruyere cheese. Repeat layers.
Sprinkle wih Parmesan cheese. Cover and bake at 350 for 30 minutes.
Uncover and bake 15 additional minutes. Let stand 10 minutes before
serving.

Yield: 6 (1/2-cup) servings (161 calories, 4.1g fat per serving).
BACK TO INDEX:

DRESSING
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh thyme or 1/2 tsp.dried
8 1/4 cups olive oil
FILLING:
4 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
1/2 red bell pepper,seeded,cut lengthwise -- into 3 strips
1/2 green bell pepper,seeded,cut lengthwise -- into 3 strips
1/2 pound Japanese eggplant,halved lengthwise then -- crosswise1/4" slices
1/2 pound zucchini,in 3/4" thick slices
1 tablespoon chopped Kalamata olives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 tablespoon golden raisins
1 tablespoon pine nuts
8 sheets fresh phyllo pastry or frozen -- thawed
6 tablespoons butter, melted
6 ounces fresh mozzarella cheese,drained -- thinly sliced
6 cups mixed salad greens

FOR DRESSING: Whisk first 3 ingredients together in small bowl.
Gradually whisk in the oil. Season with salt and pepper. (Dressing can
be prepared a day ahead. Cover and store at room temperature.)

FOR FILLING: Heat 1 tablespoon oil in heavy nonstick skillet over medium
heat. Add onion and garlic and saute until soft and golden brown., about
8 minutes. Transfer onion to bowl. Add 1 tablespoon oil to same skillet.
Add all peppers and saute over medium heat until slightly softened about
5 minutes. Add remaining 2 tablespoons of oil,eggplant and zucchini,
saute until vegetables are tender about 6 minutes. Add olives and thyme.
Season with salt and pepper; cool. Stir in raisins and pine-nuts.

(Onion mixture and vegetable mixture can be made 4 hours ahead. Cover
separately; let stand at room temperature.) Preheat oven at 375*F. Place
1 pastry sheet on work surface(cover remaining sheets with plastic and
moist towel to prevent drying). Brush with some melted butter. Cover
with seconf pastry sheet. Brush with melted butter. Repeat buttering
each sheet, forming stack of 8 sheets. Starting 3 inches from 1 long
side, spoon onion mixture lengthwise across the pastry in 4-inch-wide
strips, leaving 2-inch- wide border at each end. Arrange vegetable atop
onion mixture. Top with cheese. Carefully fold short ends of pastry over
filling. Fold 3-inch-wide border over filling and roll up jelly roll
fashion. Place strudel seam side down, on baking sheetrt. Brush with
butter. (Can be prepared 6 hours ahead and. Chill.) Bake strudel until
golden brown and heated through, about 30 minutes. Remove from oven .
Cool slightly.

Toss greens with dressing; divide among 4 plates. Cut strudel into
1-1/2-inch wide slsices. Arrange strudel slices next to greens. Kalamata
olives are available at Italian markets,specialty food stores and some
supermarkets.
BACK TO INDEX:

Place 4 heads of Garlic, with the points cut off on a square of heavy
duty foil Add 2 Tbsp. butter and 1 teaspoon fresh herbs, wrap tightly,
seal and cook on grill for 45 minutes, turning frequently.

I love garlic and this is one of my favorites. It is very sweet and
smooth. Try it ya might like it.
BACK TO INDEX:

1 medium white onion
corn oil for deep-frying
1/2 cup all-purpose flour
2 teaspoons rub (recipe follows)

Preheat oven to 250°F. and line a large baking sheet with paper towels.
With a mandoline or other manual slicer, slice onion paper-thin and
separate into rings.
In a deep kettle or deep fryer heat 2 inches oil to 375°F.
While oil is heating, in a large bowl stir together flour and chipotle
rub. Add onion rings and toss well to coat. Transfer onion rings to a
large sieve and shake gently to remove excess flour mixture.
Add a handful of onion rings to hot oil and fry, stirring, until crisp,
about 30 seconds, transferring with a slotted spoon to baking sheet to
drain. Fry remaining onion rings in same manner. (Onion rings may be
made 15 minutes ahead and kept warm in a 250°'F. oven).

CHIPOTLE RUB

The following recado is a dry rub that gives a burst of flavor to almost
any meat or vegetable but is particularly wonderful on beef and corn.

* available at Mexican markets and some specialty produce markets

1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber
gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally, until fragrant and beginning to brown, about 2
minutes, and transfer to a small bowl. Cool oregano completely and in an
electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them,
until puffed and just beginning to brown, about 10 seconds. (Do not let
chiles burn or rub will be bitter.) Transfer chiles as fried to paper
towels to drain and cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice
grinder grind fine in batches. In a food processor grind oregano and
chiles with garlic and salt until mixture is a shaggy, saltlike
consistency. If mixture seems moist, on a large baking sheet spread it
into a thin even layer and dry in middle of an oven set at lowest
temperature until no longer moist, about 1 hour. Wearing rubber gloves,
break up any lumps with your fingers. (Chipotle rub keeps in an airtight
container, chilled 6 months. Regrind rub before using.) Makes about 3
1/4 cups.

Serves 2 to 4.
BACK TO INDEX:

* available at Mexican markets.

1 medium white onion, sliced 1/2 inch thick
1 tablespoon olive oil
4 polano chiles*
1 fresh jalapeño chile
2 red bell peppers
1 garlic clove, unpeeled
1/4 teaspoon dried Mexican oregano*

Prepare grill.

Secure each onion slice horizontally with a wooden pick and brush both
sides with oil. Season onion slices with salt and pepper and grill with
chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing
coals, turning them occasionally, until soft and charred, about 20
minutes. Wearing rubber gloves, peel, seed, and devein chiles. Peel bell
peppers and discard seeds and ribs. Cut chiles and bell peppers into
strips.

Heat a dry comal or flat iron griddle over moderately low heat until hot
and pan-roast garlic, turning it occasionally to ensure even roasting,
until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skin.

In a small heavy skillet dry-roast oregano over moderate heat until
fragrant and beginning to brown, shaking skillet occasionally, about 2
minutes. In a bowl mash together oregano, garlic, and salt to taste. Add
onion slices, separated into rings, chiles, and bell peppers and toss to
combine well.

Serves 4.
BACK TO INDEX:

Makes 4 to 6 servings.

1 package Butterball® Fresh Turkey Breast Cutlets
1/3 cup fresh lime juice
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
Pita Bread

To outdoor grill, lightly spray unheated grill rack with nonstick
cooking spray. Prepare grill for medium direct heat cooking. Combine
lime juice, garlic, curry powder, cumin, salt and cayenne. Dip cutlets
in lime juice mixture. Place cutlets on rack over medium hot grill. Turn
one to two times for even cooking and browning. Cook 5 to 7 minutes per
side or until meat is no longer pink. Serve with yogurt sauce and pita
bread.

Yogurt Sauce

1 cup fat free yogurt
1/2 cup cucumber, shredded
1 teaspoon lime peel, grated
1/2 teaspoon ground cumin
1 teaspoon salt

Combine yogurt, cucumber, lime peel, cumin and salt. Chill.
BACK TO INDEX:

3 tablespoons butter
1 10-ounce package frozen corn kernels, thawed
1 red bell pepper, chopped
1 cup chopped zucchini
2 green onions, chopped
1 jalapeño chili, seeded, chopped
1/2 cup purchased salsa
2 tablespoons chopped fresh cilantro

melt butter in heavy large skillet over medium-high heat. Add corn, red
bell pepper, zucchini, green onions and jalapeño and sautê until
vegetables are tender, about 6 minutes. Mix in salsa and chopped
cilantro. Stir until heated through, about 1 minute. Season to taste
with salt and pepper.
BACK TO INDEX:

Prep time: 40 minutes
Grilling time: 1 hour 30 minutes to 1 hour 40 minutes

Difficulty level: Moderate

Charcoal: Indirect
Gas: Indirect/Medium Heat

4 large Vidalia or yellow onions (2 pounds), trimmed
Olive oil
3 medium red potatoes ( 3/4 pound), peeled and quartered
3 tablespoon butter
1 tablespoon heavy cream
2 teaspoons dry white wine
1 tablespoon grated fresh Romano cheese
2 teaspoons chopped fresh rosemary

In 9 X 13-inch foil pan place onions upright;brush with oil.

Place pan on center of cooking grate uncovered; cook onions 1 1/4 hours
or until centers are tender.
Meanwhile, in 9 X 13-inch foil pan place potatoes; cover tightly with
heavy-duty aluminum foil. Place pan on cooking grate next to onions;
cook potatoes 30 minutes or until tender when pierced with a fork.
Remove onions to cool. In foil pan used for onion, combine butter, heavy
cream, and wine. Heat until warm; stir to dissolve brown bits from
bottom of foil pan.

In large bowl, with mixer at low speed, beat potatoes until fluffy.
Gradually add in cream mixture until smooth, adding more cream if
necessary. Hollow center of onions, leaving two or three outer layers;
chop onion from centers. Add 1/4 cup chopped onions to potatoes; save
remaining onions for another use. Add cheese and rosemary to cooked
potatoes; mix well.

Fill onions with equal amounts of potato mixture. (Note: Stuffed onions may be prepared up to this point, covered and refrigerated one day before serving.)
Place each stuffed onion upright in 9 X 13-inch foil pan. Place pan in center of cooking grate, uncovered; cook 15 to 25 minutes or until heated through.
BACK TO INDEX:

Good with cold roastbeef or sliced cold chicken.

4 lg. tomatoes
2 1/2 c. mashed, seasoned potatoes
1 sm. onion, sliced
2 sliced cuccumbers
salt and pepper to taste
2 T. butter
1 t. sugar
1 T. chopped parsley
Parmesan cheese

Peel and slice tomatoes into shallow casserole. Mix in cucumbers and onions and seasonings. Spread potatoes over all the upper crust. Sprinkle on cheese and bake for about 25 minutes or until nicely browned. Bake at 375. serves 6 to 8.
BACK TO INDEX:

8 Tomato
1/2 c Bread crumbs
2 t Salt
2 t Pepper
1 T Tarragon
4 t Honey
4 t Butter

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with
butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.
BACK TO INDEX:

6 tomatoes
1 tablespoon butter
1 tablespoon flour
1 cup Gouda cheese -- grated
1/4 lb mushrooms -- diced
1 egg yolk
salt and pepper -- to taste
3 tablespoons grated parmesan cheese

Cut off upper 1/4 th of tomatoes. Remove seeds with a spoon.. Sprinkle inside with a little salt and pepper and turn tomatoes upside down to drain. Make roux: melt butter until foamy, stir in mushrooms and cook until liquid has evaporated. Stir in flour and cook 1 minute. Stir in milk and cook stirring until thick. Season with salt and pepper. Blend egg yolk into mixture.
Stuff tomatoes with this cream and place them in a baking dish. Sprinkle parmesan,
Bake in a pre heated 350 oven until heated through. Turn to broil until top is golden brown.
NOTES : Makes a beautiful complement to any grilled dish.
BACK TO INDEX:

4 large fresh tomatoes (fresh summer tomatoes are best)
1 cup diced or grated cheddar cheese
1/4 cup finely chopped onion
1 tablespoon dried dill
1/2 cup chopped canned mushrooms
4 tablespoons bread crumbs
salt and pepper to taste

Cut tops from tomatoes, discard and remove pulp from tomatoes into
medium mixing bowl. Set aside tomato shells. Mash tomato pulp; adding
salt, pepper and dill. Add cheese, onion and mushrooms and mix together
gently. Fill each tomato with mixture. Top each with 1 T. bread crumbs.
Place in shallow baking pan. and bake for 350° for 35-40 minutes. Makes
4 servings
BACK TO INDEX:

4 large firm tomatoes
2 cups grated mild cheddar cheese
1 cup toasted bread cubes -- (2 slices)
2 teaspoons basil
1/2 teaspoon salt
1 Tablespoon parsley flakes
1/2 cup chopped cashews
2 Tablespoons butter, melted
1/2 cup finely chopped onion
1/2 cup tomato pulp

Preheat oven to 350 degrees. Core tomatoes and scoop out pulp, leaving
sturdy shell. Sprinkle lightly with salt. Combine remaining ingredients.
Fill tomato shells with cheese mixture. Bake, covered, for 30 minutes,
or until cheese melts. Serves 6.

For variation, tomatoes can be cooked on a grill for 15-30 minutes depending on fire.
BACK TO INDEX:

1 lb Tomato
1 T Sugar
1 pn Rosemary
1 pn Black pepper
16 oz Corn
1 Green bell pepper
2 Chili beans
2 T Chili sauce
1 T Margarine
1/2 t Salt
2 c Dry bread crumbs
1 c Cheese

Pour off the liquid from the canned tomatoes. Simmer the tomatoes with
the sugar and spices for about 5 minutes. Add the corn, green or red
pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook
slowly for about 15 minutes. Spray a casserole dish with non-stick
vegetable spray. Place alternate layers of vegetable mixture, bread
crumbs, and cheese, ending up with a layer of cheese. Bake in a 400
degree oven for about 20 minutes, or until the top is brown. Serves 6.
BACK TO INDEX:

1 medium head green cabbage -- shredded (about 8 cups)
1 cup shredded red cabbage
4 carrots -- shredded, up to 5
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper

in a large bowl, combine cabbage and carrots; set aside. in a smart
bowl, combine all remaining ingredients; pour over cabbage mixture. Toss
well and refritgerate overnitght. Yield: 12 servings.
BACK TO INDEX:

2 tablespoons butter or margarine
2 medium summer squash -- sliced
2 small red potatoes -- thinly sliced
Minced fresh parsley
Salt and pepper to taste

In a skillet, melt butter over medium heat. saut, squash and potatoes
until tender. Sprinkle with parsley, salt and pepper to taste. Yield: 4
servings.
BACK TO INDEX:

2 large tomatoes
3 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine -- melted
1/2 teaspoon dried basil or 1 tablespoon snipped fresh basil
1/2 teaspoon chopped fresh parsley
1 dash pepper

Remove stems from the tomatoes and halve crosswise. Place, cut side up,
in a small baking dish. Combine all re maining ingredients; sprinkle
over tomato tops. Bake at 375 for 15 minutes or until heated through.
Yield: 4 servings.
BACK TO INDEX:

2 acorn squash -- cut into 1-inch rings and seeded
2/3 cup packed brown sugar
1/2 cup butter or margarine -- softened

Arrange squash in a shallow baking pan; cover with foil. Bake at 3500
for 35-40 minutes or until tender. Combine sugar and butter; spread over
squash. Bake, uncovered, for 15-20 minutes, basting occasionally. Yield:
8 servings.
BACK TO INDEX:

3 tablespoons olive or vegetable oil
3 medium zucchini -- cut into 1/2-inch slices
2 large tomatoes -- peeled and chopped
1 large onion -- chopped
1 green pepper -- cut into strips
1/4 cup minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

In a large Dutch oven, heat oil over medium-high. Saute all ingredients
for 5 minutes. Cover and simmer, stirring occasionally, 15 minutes or
until vegetables are tender. Yield: 6-8 servings.
BACK TO INDEX:

4 medium zucchini squash
2 tablespoons cooking oil
1 small onion -- minced
2 eggs -- lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley Salt and pepper to taste

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in.
shell. Reserve pulp. Parboil shells in salted water 2 minutes. Remove
and drain. Set aside. Chop zucchini pulp. In a skillet, heat oil over
medium-high. Saute the onion and chopped zucchini until tender. Remove
from the heat and combine remaining ingredients. Fill shells. Place in a
greased baking dish. Bake at 375 for 15 minutes or until heated through.
Yield: 8 servings.
BACK TO INDEX:

Yield: 6 servings

1 Green anaheim chile
1 tb Sunflower oil
2 Garlic cloves, finely chopped
1/2 ts Salt
1/2 ts Black pepper
8 Ears sweet yellow corn,
-kernels cut from the cob
8 sm Zucchini or yellow squash, cut into 2" long julienne
1 Red bell pepper, diced
1/4 c Shelled sunflower seeds

Roast the anaheim chile, then peel, seed, and coarsely chop it.
In a saute pan, heat the oil over moderate heat. When the oil is hot
but not smoking add the garlic, chile, salt, and pepper and cook 1 to
2 minutes, stirring constantly, to allow the flavors to blend.
Add the corn, squash, and red pepper. Reduce heat and allow the
vegetables to simmer about 15 minutes, until they are tender.
Add the sunflower seeds and simmer another 5 minutes. Serve hot as a
vegetable side dish.
BACK TO INDEX:

1 cup rice -- uncooked
1/2 cup green onions -- sliced
2 ounces pine nuts -- 1/2 cup
2 tablespoons butter or margarine
2 1/2 cups chicken broth
1 teaspoon lemon peel -- grated
1/4 teaspoon salt
1/4 cup green onion -- tops only sliced

Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts
in the margarine in a 3 quart saucepan until the nuts are a light brown,
about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of
onion tops. Heat to boiling, stirring once or twice, then reduce the
heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or
stir!) Remove from the heat, fluff the rice lightly with a fork. Cover
and let steam for about 5 to 10 minutes. Sprinkle with the onion tops.
BACK TO INDEX:

2 tablespoons butter
1 tablespoon onion, finely chopped
4 cups canned tomatoes,drained, chopped
1 large egg
2 cups cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
pinch cayenne OR 1 tsp. dry mustard
1/4 teaspoon salt
4 slices toasted homemade bread

In sauce pan, melt the butter over medium heat and cook the onion until
soft and transparent. Add tomatoes and simmer for 5 minutes. Remove the
pan from heat. In a mixing bowl, beat the egg well. Stir in a spoonful
of hot tomato mixture, then add the cheese. Stir in a little more of the
tomatoes. Pour cheese mixture into saucepan. Return pan to low heat and
cook until cheese has melted. Remove from heat and add Worcestershire
sauce,cayenne or dry mustard, and salt. Immediately pour over toasted
bread and serve. Serves 4
BACK TO INDEX:

6 large ripe tomatoes
MARINADE
1 clove garlic -- finely minced
1/2 teaspoon dried thyme
1/4 cup sliced green onion
1/4 cup fresh parsley -- minced
1/4 teaspoon black pepper
1 teaspoon salt
1/3 cup vegetable oil
1/4 cup red or white vinegar

Peel tomatoes and cut in 1/2-in-thick slices; place in shallow dish. In
a separate bowl, combine garlic, thyme, onions, parsley, salt and
pepper. Sprinkle mixture over tomatoes. Combine oil and vinegar in
shaker; blend well. Pour over tomatoes. Cover; refrigerate at least 2
hours. Spoon marinade over tomatoes from time to time. Yield:
10-servings.
BACK TO INDEX:

6 med (2-lbs) fresh tomatoes
8 oz.container plain yogurt
1 tablespoon whole wheat flour
1 teaspoon dried thyme -- crushed
1/4 teaspoon dried sage leaves -- crushed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 tablespoons grated Parmesan cheese

Preheat oven to 400*F. Have ripe tomatoes at room temperature. Cut
1/4-inch slice off the stem end of each tomato; gently squeeze to
release juice and seeds. With non-stick cooking spray a 12 x 8-inch
glass baking pan; set aside. In a medium bowl combine yogurt,flour,
thyme,sage,salt and pepper. Spoon 2-1/2 tablespoons yogurt mixture into
each tomato; sprinkle each with a tablespoon Parmesan cheese. Bake until
hot and lightly browned, about 20 minutes. Serve hot or warm. Garnish
with fresh herbs.
BACK TO INDEX:

3 Strips bacon -- diced
1/2 t Salt
4 md Onions -- finely chopped
3 Whole Eggs -- beaten
3 tb Butter
8 oz Tube refrigerated crescent
1/2 c Sour cream
rolls
1 tb Flour

In a skillet, cook bacon until crisp. Drain bacon and discard pan
drippings. In the same skillet, cook onions in butter until tender.
Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs.
Stir in the bacon and onions; set aside. Separate crescent roll dough
into four rectangles. Pat dough into the bottom and 1" up sides of a
greased 9" square baking pan, stretching as needed. Pinch edges together
to seal. Pour onion mixture over dough. Bake at 375 degrees for 30
minutes or until the topping is set and crust is golden. Cool slightly
before cutting into small squares. Serve warm.
BACK TO INDEX: