Servings: 4-6

2 Tbsp oil from dried tomatoes packed in oil
2 cloves garlic, minced or pressed
1 lrg onion, chopped
1 lb mushrooms, sliced
2 oz sliced prosciutto, chopped
1/2 tsp dry sage leaves
1/4 cup dried tomatoes packed in oil, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings
BACK TO INDEX:
**************************************************************
CLASSIC GAZPACHO

3/4 pound red ripe tomatoes (2 to 3)
2/3 cup chopped onions
1 large clove garlic
1 cucumber, peeled and seeded (about 6 ounces)
1 red bell pepper, chopped
4 ounces crustless French bread (about 3 cups coarsely chopped)
2 Tablespoons Spanish or very fruity olive oil
1/4 cup sherry vinegar
Garnish:

About 6 finely-chopped tabelspoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons In a food processor or blender pure'  tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or
more. Refrigerate several hours. Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes. Yield: 6 Servings
BACK TO INDEX:
**************************************************************
Algerian Carrots

Yield: 4 servings

11/4 lb carrots; scraped, slice diagonally
1/2 ts hotsauce
2 tb light olive oil
3 garlic cloves; thinly sliced
1 lemon; juice only
2 ts cumin seeds; toasted and crushed
1/2 ts salt
1/2 ts sugar
2 tb fresh mint leaves; chopped

Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10
minutes, until the liquid is reduced. Stir in the mint and serve at once.
BACK TO INDEX:
**************************************************************
Chile Pepper Bake

3 4 Oz. Cans Green Mild Chile Peppers, Chopped
10 Oz Sharp Cheddar Cheese -- grated
3 Eggs
3 Tbsp Milk

Lightly grease an 8 inch ovenproof pie plate, spread peppers on the bottom and place the cheese on top. Beat the eggs and milk well and pour egg mixture over the cheese. Bake at 325° for 45 minutes. Serve on mild crackers.
BACK TO INDEX:
**************************************************************
Baked Cheese Tomatoes

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:
**************************************************************
Baked Honey Tomatoes

8 Tomatoes -- medium
1/2 c Bread crumbs -- fresh, coarse
2 ts Salt
2 ts Pepper
1 tb Tarragon -- dried
4 ts Honey
4 ts 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.
BACK TO INDEX:
**************************************************************
Sun Dried Tomatoes

3 lbs. firm ripe Italian or plum tomatoes -- (Roma)
1/2 teaspoon herb seasoning -- oregano, basil
or any herb combination) -- per tomato
2 cloves garlic chopped finely -- or minced (2 to 3)
salt -- optional
2 rosemary sprigs or -- 1 T. dried opt
1 1/4 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 1/2 pint jar with the rosemary sprigs and several peppercorn. Cover with olive oil and seal airtight. To prevent molding loosely pack. Let stand 1 1/2 months to fully develop flavor. Tomatoes will stay fresh as long as oil stays fresh. Store in a cool place. Makes 1 to 1 1/2 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:
**************************************************************
Blue Cheese Potato Gratin

Yield: 1 recipe

2 tb Butter
2 lb Potatoes, peeled and cut into thin slices
1/3 c Blue cheese
2 c Milk
Salt and pepper to taste
Nutmeg

Butter the bottom and sides of a 8" x 13" (or so) gratin dish. Make one layer of potatoes in a spiral design, using about a third of the potatoes, at the bottom of the dish. Mash 1 T. butter with cheese and stir in 1/2 c. of the milk. Pour a third of the cheese mixture over the potato layer. Salt, pepper, and nutmeg to taste. Repeat, making two additional layers. On the top layer, scatter the remaining tablespoon of butter, cut into bits. Pour remaining milk over all. Bake at 350 degrees
for about an hour, or until top is golden and milk is absorbed.
BACK TO INDEX:
**************************************************************
Blue Cheese Stuffed Potatoes

Yield: 4 servings

4 sl Bacon (optional)
4 md Baking potatoes, scrubbed
And pricked several times With a Fork
1/2 c Sour cream
1 oz Blue cheese, crumbled
1/4 c Milk
1/4 c Butter or margarine
1/4 ts Salt
1/8 ts Pepper

Microwave bacon on a rack, covered with paper towels at high 3 1/2 to 4 1/2 minutes. Drain and crumble. Set aside. Cook potatoes 1 apart on paper towels 10-13 minutes, turning once. Let
stand 2 minutes. Cut a lengthwise strip, one inch wide, from the top of each potato and scoop out flesh, leaving a thin shell. Combine potato, sour cream, cheese, milk, butter, salt and pepper. Stuff
potatoes. Heat on high 2 minutes or until heated through. Sprinkle with bacon if desired.
BACK TO INDEX:
**************************************************************
Gratin of Turnips and Blue Cheese

Yield: 4 Servings

4 md Turnips; peeled and sliced paper thin
1 md Yellow onion peeled and finely sliced
4 tb Melted butter
1/2 c Whipping cream
4 Anchovy fillets finely chopped
1/4 ts Nutmeg preferably freshly ground
1/4 ts Freshly ground pepper
1/2 c Crumbled Roquefort OR Stilton or other blue cheese

PREHEAT OVEN TO 375F.
Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot over
medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes. If the gratin is
golden brown, it's ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.
BACK TO INDEX:
**************************************************************
Leek Tart

Yield: 1 9" tart

2 bn Leeks, white parts only
1 Sheet store-bought puff
Pastry
1 tb Olive oil
1 bn Scallions, chopped
1/2 ts Kosher salt
1/4 ts Black pepper
1 lb Gorgonzola or other blue Cheese, crumbled

Heat oven to 350 F. Slice white part of each leek into 1/4" rounds, and soak in large bowl of water to remove any sand. On lightly floured work surface, roll puff pastry to 1/4" thickness, about 12" in diameter. Press puff pastry into bottom and sides of 9" round or rectangular tart pan (with removable bottom). Run rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10-15 minutes. When pastry begins to color around edges, remove weights and foil, and continue to bake until pastry turns golden brown, 10-12 minutes. Place pan on wire
rack, and let cool completely before filling. While pastry bakes, drain sliced leeks, and assemble filling. In medium saute pan, warm olive oil over high heat. Saute leeks and scallions until soft, about 6 minutes; season with salt and pepper. Remove from heat. Fill baked pastry shell with crumbled cheese, and top with sauteed leeks and scallions. Bake in back of oven for 20 minutes, or until cheese bubbles. Slice and serve immediately.
BACK TO INDEX:
**************************************************************
Blue Cheese Potatoes Au Gratin

Yield: 4 servings

4 lg Potatoes (2 1/2 lbs) peeled And Sliced 1/4" thick
1 c Heavy cream
1 c Milk
2 T Garlic, finely chopped
1/2 t Salt
1/4 t Pepper
1/8 t Nutmeg
6 oz Blue cheese
2 sl White bread, coarsely
Crumbled

Combine potatoes, cream, milk, garlic, spices and 1/2 cheese. Simmer 5-7 minutes, stirring occasionally. Put in an 8" square buttered baking dish and top with cheese and bread crumbs. Bake at 350F 35-40 minutes until potatoes are fork tender and top is browned. Serves 6
BACK TO INDEX:
**************************************************************
Old Settlers' Baked Beans

1/2 pound ground beef
1/2 pound bacon -- diced
1 medium onion -- chopped
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 can pork and beans -- undrained (16 ounces)
1 can kidney beans -- rinsed and drained (16 ounces)
1 can great northern beans -- rinsed and drained (18 ounces)

In a large skillet, cook beet, bacon and onion until meat is done and onion is tender, Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2- 1/2-qt. casserole. Bake, covered, at 350 for 1 hour or until heated through. Yield: 8-10 servings.
BACK TO INDEX:
**************************************************************
Vegetarian Fajitas With Portabello Mushroom

***FAJITA FILLING***
4 large portabello mushroom caps -- slice into long thin strips
2 large onions -- slice into long thin strips
2 large green peppers -- slice into long thin strips
1 large red pepper -- slice into long thin strips
***COMBINE IN A SHALLOW DISH***
2 tablespoons white wine vinegar
2 teaspoons vegetable oil
2 tablespoons finely minced cilantro
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon chili powder

Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.
Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Drain any left-over liquid and place vegetables in a serving dish.
Place vegetables on table along with the following condiments in their own small dishes:
6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute) reduced fat cheddar cheese salsa low fat sour cream Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla. Makes 6 fajitas:
BACK TO INDEX:
**************************************************************
Roasted Red Bell Peppers Stuffed with Tomatillos and Rice

2 red bell peppers firm ones
2 2/3 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
2/3 yellow onions finely chopped
1 cup cooked basmati rice
1/3 cup tomatillos crushed, (See Note)
3 1/2 tablespoons golden raisins
2/3 teaspoon hot mustard powder
2/3 teaspoon five-spice powder
1/3 teaspoon pure chile powder
1/3 teaspoon ground cayenne pepper plus additional,
for dusting
1/3 cup cilantro chopped
Pinch of salt

Preheat the oven to 350. Wash and carefully core the red bell peppers by cutting around the stem and pulling out the center. With a paring knife, gently loosen the remaining core and seeds, and tap to empty. (Don't worry if a few seeds remain.) Brush the insides and top of each pepper
with a little of the olive oil and sprinkle the insides with salt and black pepper. Place peppers on a baking sheet, and roast open side up for 30 minutes. While the peppers are roasting, in a medium frying pan over low heat, saute the onions in the remaining oil until softened and translucent. Do
not brown them. Remove from the heat and add the remaining ingredients, stirring to mix well.
Remove the roasted peppers from the oven and allow them to cool slightly. Pour any juices that have collected in their bottoms into the rice mixture and stir to mix. The mixture should be moist, with the consistency of risotto. Once the peppers are cool enough to handle, fill them with the rice mixture, dust with a little extra cayenne, and return to the oven for 15 minutes to warm through. Serve hot, whole or neatly halved vertically through the center.
BACK TO INDEX:
**************************************************************
Herbed-Crepe Veggie Rolls

2 large eggs
1/3 cup milk
1 tablespoon cold water
1 tablespoon butter -- melted
2 teaspoons fresh parsley leaves -- chopped
1 teaspoon fresh oregano leaves -- chopped
1/4 teaspoon salt
1/3 cup all-purpose flour -- sifted

***FILLING***
1 tablespoon butter
1 small onion -- chopped
3 cups broccoli -- chopped
1 12 oz. pkg fresh mushrooms -- quartered
1 tablespoon water
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup Fontina cheese strips
Fresh oregano sprigs -- optional-for garnish

Prepare Crepes: In medium-size bowl, with wire whisk, beat eggs, milk, water, butter, parsley, oregano, and salt until mixed. Sprinkle flour into egg mixture; beat until batter is smooth. Let batter stand 15 minutes.
Heat 10-inch nonstick skillet over medium heat. Lightly grease skillet with vegetable oil or nonstick cooking spray. Stir batter and add 1/4 cup to skillet, tipping skillet back and forth so batter just coats bottom. Cook 15 to 20 seconds. Turn crepe and cook 15 to 20 seconds longer or until second side of crepe browns lightly. Place on paper-towel-lined baking sheet. Repeat process with remaining batter to make 3 more crepes.

Prepare Filling: In same skillet, melt butter over medium heat. Add onion and saute until softened--3 to 5 minutes. Add broccoli, mushrooms, water, pepper, and salt; cook until vegetables soften and all liquid evaporates--8 to 12 minutes. Remove vegetables from heat and sprinkle
with Fontina. To serve, place one crepe on each of 4 individual plates. Spoon one-fourth of vegetables mixture into center of each crepe. Roll crepe to cover filling. Repeat with remaining crepes and vegetable mixture. Garnish crepes with oregano sprigs, if desired
BACK TO INDEX:
**************************************************************
Roasted-Vegetable Lahvash

3 large sweet red peppers -- quartered & seeded
3 medium yellow squash, thinly sliced -- lengthwise
2 bunches green onions, trimmed -- split lengthwise
1 teaspoon dried basil
1/4 teaspoon salt
1 18 by 16" oval fresh lahvash, also known as Middle -- eastern or
mountain shepherd bread
1 7 ounce container hummus
1/2 cup ripe olives -- sliced
1 3.7oz.bag watercress -- large stems removed
Green-Onion Garnish -- (see below)

***GREEN-ONION GARNISH***
8 small green onions

Heat oven to 425°F. Line 2 large baking sheets with aluminum foil. Coat foil lightly with cooking spray. Place pappers, skin-side up, on one baking sheet. Roast 10 minutes. Meanwhile, arrange yellow squash and green onions on remaining aluminum-foil- lined sheet.
Remove sheet of peppers from oven and turn peppers over. Coat peppers, squash and onions with cooking spray; sprinkle with basil and salt. Place peppers, squash, and onions in oven. Roast vegetables 10 to 15 minutes or until just tender.

Remove sheet of squash and onions to wire rack; cool vegetables until easy to handle. Lift edges of foil around peppers until they meet in center. Twist to seal and set aside 15 minutes to allow peppers skins to loosen. Then peel peppers; discard skin. Spread out lahvash on overlapping sheets of plastic wrap. Spread hummus over surface of lahvash. Along one 16-inch edge of lahvash arrange vegetables successively on hummus, starting with olives, then followed by green onions, yellow squash and red peppers placed parallel to short edges. Arrange watercress over all.
Starting at olive end. using plastic wrap to facilitate rolling, tightly roll up lahvash and vegetables. Wrap roll tightly in plastic wrap and refrigerate several hours or overnight. Prepare Green-Onion Garnish, if desired.

To serve, unwrap roll and with serrated knife, cut roll crosswise into 8 slices. Place each lice, cut-side up, on individual plate and add Green-Onion Garnish, if using. To Make Green-Onion Garnish: Trip off root ends of 8 small green onions; trim onions to measure 7 inches in length. With sharp knife, cut green tops lengthwise into very thin strips. Place onions in bowl with cold
water. Cover and refrigerate until ready to serve. Drain before using.
BACK TO INDEX:
**************************************************************
TATOU MUSHROOM PIE

Yield: 6 servings

Pastry (recipe follows)
3/4 lb baking potatoes
1 small red onion, finely chopped
2 cloves garlic, finely chopped
1 T chopped fresh basil leaves
1/2 t chopped fresh thyme leaves
1/2 t chopped fresh rosemary leaves
1/2 t salt
1/4 t ground black pepper
2 T olive oil
1 lb assorted white and cultivated wild mushrooms, thinly sliced
1 large egg
1/4 C plus 1 T heavy cream

Prepare Pastry. Lightly grease an 8-inch cast-iron skillet or 1 1/2-quart shallow round baking dish.
Make filling: Peel and thinly slice potatoes. In large skillet, saute potatoes, onion, garlic, basil, thyme, rosemary, 1/4 t salt, and 1/8 t pepper in 1 T oil, turning with spatula frequently, until potatoes are lightly browned and just tender-5 to 8 minutes. Remove to medium-size bowl,

In same large skillet, saute mushrooms in remaining 1 T oil just until tender. Stir in remaining 1/4 t salt and 1/8 t pepper and set aside.
Heat oven to 375'F Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry to a 14-inch round. Remove top sheet of paper from pastry. Invert pastry into skillet let- ting excess extend over skillet edge. Remove bottom sheet of paper.

Carefully spoon potato mixture into pastry-lined skillet to make an even layer about 1/4 inches thick. Top with mushrooms, pressing with back of spoon to make an even layer about 3/4 inch thick. In small bowl, with fork, beat egg until frothy. Beat in 1/4 C cream until well blended. Pour cream mixture over pie, tilting skillet to allow mixture to flow into spaces in mushroom and potato layers. Between paper, roll out remaining pastry to a 9-inch round, Remove top sheet of paper from pastry. Invert pastry over mushroom filling. Remove bottom sheet of paper. Lift edge of bottom crust over edge of top crust. Pinch together and flute. With sharp knife, cut slit in center of
crust. Brush crust with remaining 1 tablespoon cream. Place pie on a rimmed baking sheet and bake 40 to 45 minutes or until pastry is lightly browned. Cool 10 minutes on wire rack before cutting.

Pastry: In medium-size bowl, combine 2 1/3 C unsifted all-purpose flour and 1/4 t salt. With pastry blender or 2 knives, cut in 1/2 C (1 stick) butter until mixture resembles coarse crumbs. Add 1/2 C water and 1/2 C sour cream to flour mixture and mix lightly with fork until pastry forms
a ball. Wrap and refrigerate 30 minutes.
BACK TO INDEX:
**************************************************************
Cake Pan Oven Potatoes

One stick of oleo
One 2# bag of Orieda Southern Hash Brown Potatoes (any kind will do)
One 8 oz. carton of sour cream
One 8 oz. package of cheddar cheese (shredded)
One onion diced small
One can Cream of Chicken soup
Salt and Pepper to taste.
(a can of Spam diced in small cubes can be added if desired)

Melt one stick of oleo in cake pan and add above mixture. Crush one cup of plain potato chips on top. Bake for one hour in 350 oven.
BACK TO INDEX:
**************************************************************
Herb Roasted Potatoes Poupon

1/3 cup Grey Poupon Dijon Mustard
2 Tbs olive oil
1 clove garlic, chopped
1/2 tsp italian seasoning (I used a mixture of dried thyme, basil,
rosmary, oregano and marjoram + a little crushed red pepper)
6 med red skin potatoes (about 2 lbs) cut into chunks

Mix all ingredients except potatoes in a small bowl. place potatoes in lightly greased 13x9x2-inch baking pan or on a shallow baking sheet; toss with mustard mixture. Bake at 425°F for 35 to 45 minutes or until potatoes are fork tender and lightly browned, stirring occaisionally.
Makes 4 servings.
BACK TO INDEX:
**************************************************************
Tomato and Feta cheese

3/4 pound beefsteak tomatoes, thinly sliced
1 red onion, thinly sliced
2 tablespoons chopped fresh oregano
3/4 cup crumbled feta cheese
6 tablespoons olive oil
salt and freshly ground black pepper

Arrange the tomato and onion slices on a serving plate. Sprinkle with chopped oregano. Add the crumbled feta cheese with salt and pepper to taste. Spoon the olive oil evenly over the top of the salad. Let stand at room temperature for 20 minutes to allow flavors to mingle. Serve immediately. Makes 4 servings.
BACK TO INDEX:
**************************************************************
Tomato with Yogurt and Basil

1 1/2 pounds tomatoes, peeled,seeded and coarsely -- chopped
3 tablespoons butter
1 cup plain yofurt
2 teaspoons chopped fresh basil
1/4 cup pignoli (pinr nuts), toasted
salt and freshly ground pepper
whole wheat toast triangles Or
slices of pita bread for garnish

Drain in excess juice from tomatoes by leaving them on a sloping board or in a colander for 10 minutes. Melt butter in skillet and cook tomatoes gently for a few minutes, until just softened but not mushy. Remove skillet from heat. Add salt and pepper to taste. Beat yogurt in bowl until smooth, then stir in tomatoes. Stir in chopped basil, pour into a shallow serving dish and scatter the pinoli over top. Garnish with whole wheat toast or with sliced pita bread. Serve immediately or
keep warm for a short time but donot attempt to reheat after adding yogurt. This dish should be served warm rather that cold. Serves 4 as a side dish
BACK TO INDEX:
**************************************************************
Fried Tomatoes with Cream

8 slices bacon
3 large green or very firm tomatoes -- (abt 1/2 lb. each)
1/2 cup all-purpose flour
ground nutmeg
1/2 cup light cream
salt and freshly ground pepper
chopped fresh parsley for garnish

Gently saute bacon in large skillet until crisp. Remove with slotted spoon; leave to drain on paper towels. Cut each tomato into eight slices, 1/2-inch thick discarding stem end and base. Season flour well with salt and pepper and nutmeg. Spread out on a plate, add tomato slices and coat on all sides. Cook half the tomatoes in the rendered bacon fat over moderately high heat until lightly browned. Turn once, adding a little butter if necessary to prevent sticking. Gently remove
tomatoes and place on a serving plate, keep warm. Cook remaining tomatoes. Pour cream into skillet, bring to a boil, scraping the bottom to incorporate the brown bits. Pour sauce over the tomatoes and garnish with parsley. Arrange bacon in a criss-cross pattern on the tomatoes and
serve. Makes 4 servings.
BACK TO INDEX:
**************************************************************
Green Beans in Creamy Tomato Sauce

1 cup chopped onion
2 cloves garlic, minced
Nonfat cooking spray
1 pound fresh green beans,trimmed and cut
2 cups stewed tomatoes
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 te dried dill weed

Saute onion and garlic in large skillet sprayed with nonfat cooking spray. Add remaining ingredients,cover and simmer until beans are tender and sauce has thickened a bit., about 15 to 20 minutes. Makes 8 servings.
BACK TO INDEX:
**************************************************************
Spicy Vegetable Stir Fry

3 cups hot cooked instant rice -- omit salt and butter
1 cup water
1 Tablespoon soy sauce
1 Tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
1 teaspoon oil
1/4 cup chopped onion
1 medium green bell pepper -- in thin strips
2 tablespoons water
3 medium zucchini,halved lengthwise -- thinly sliced
4 breaded chicken substitute patties,thawed -- in bite size pieces
3 small tomatoes -- cut in thin wedges

While rice is cooking, in small bowl,combine 1 cup water,soy sauce,cornstarch and red pepper flakes;blend well. Set aside.
Heat oil in large nonstick skillet or wok over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until onion is tender. Add 2 tablespoons of water and zucchini; cover and cook until all vegetables are tender.
Add chicken substitute pieces and tomatoes; cook until thoroughly heated. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Serve immediately. Serve mixture over rice. Makes 4 servings.
BACK TO INDEX:
**************************************************************
Potato,Leek And Gorgonzola Phyllo Pie

7 tablespoons butter
3 1/2 cups sliced leeks,white part only
2 shallots, minced
1/2 pound potatoes,thinly sliced
salt and pepper
6 14x18"sheets phillo pastry
1/2 cup chopped toasted walnuts
2/3 cup Gorgonzola cheese
1/4 cup half and half

Melt 2 tablespoons butter in a 12-inch non-stick skillet over medium heat. Add leeks and shallots cook stir occasionally, for approximately 5 minutes or until softened.Remove from skillet and reserve. In same skillet,melt 2 tablespoons over medium heat. Add potato slices. Cook for
about 5 minutes on each side, until potatoes are crisp. Season with salt and pepper and set aside. Preheat oven 424 degrees. To make pie, in small sauce pan, melt remaning 3 tablespoons butter. Lay 2 phyllo sheets in single layer on clean work surface and brush with melted butter. Place sheets in 9-inch pie plate, allowing sheets to extend over the edge. Repeat the process with remaining phyllo and butter. Layer half the leeks, potatoes, walnuts, and cheese. Repeat. Pour the half-and-half on top. Gather the dough up over the center of the pie to cover top. Brush with remaining butter. Bake pie for about 20 minutes, or until phyllo is crisp and golden brown. Let stand for 5 minutes before cutting into wedges, Serves: 6
BACK TO INDEX:
**************************************************************
Tomatoes and Jalapenos

1 whole head of garlic
1 teaspoon olive oil
3 tablespoons finely chopped jalapeno pepper
3 cups chopped plum tomato
3 cups hot cooked linguine about 6 oz uncooked
1 cup grated Parmesan cheese
3 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
1/4 teaspoon freshly ground black pepper

Preheat oven to 350 oF.
Remove white papery skin from garlic heat (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350 oF for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Heat oil in a nonstick skillet over medium-high heat. Add jalapeno pepper; saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet from heat; stir in garlic pulp. Add pasta, 1/2 cup cheese, oregano, and next 3 ingredients; toss well. Sprinkle each serving with remaining cheese and additional pepper, if desired.
Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 2 tablespoons cheese).
BACK TO INDEX:
**************************************************************
Tomatoes Broiled Deviled

4 ea Garlic cloves mashed
1 T Dijon mustard
1/2 t Dry mustard
1 ea Salt and pepper to taste
2 T Virgin olive oil
4 ea Small tomatoes, halved

In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.
BACK TO INDEX:
**************************************************************
Tomato Zucchini Baked

3 ea Zucchini, medium sized
2 ea Tomatoes -- medium sized
1 x Green pepper, med
1 x Yellow onion, medium sized
1/2 t Salt
1/8 t Pepper, black
1/4 c Olive oil

This Colorful Dish has a Distinctly Mediterranean Flair. Serve with something simple-Roast Chicken, for example, or pasta and cheese.

Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
BACK TO INDEX:
**************************************************************
Zucchini & Tomatoes Homestyle

2 T Oil
1 ea Med clove garlic fine chop
4 1/2 c Thinly sliced zucchini
14 1/2 oz (1 can) tomatoes *
1 ea Env. soup mix **
1 1/4 t Basil leaves

* Tomatoes should be whole peeled tomatoes, drained and chopped.
** Choose any onion soup mix.

In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.

NOTE: You can use 1/4 t garlic powder for clove of garlic.

MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat
covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes.
BACK TO INDEX:
**************************************************************
Pickled Sweet Cherry Tomatoes

4 lb Firm Cherry Tomatoes
3 1/2 lb Sugar
4 c Water
1 ea Fresh Ginger Root, Grated
2 ea Lemon *
1 t Pickling Salt

* Use only the juice and grated zest of the 2 lemons.

Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind,
and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints.
BACK TO INDEX:
**************************************************************
Pickled Green Tomatoes

15 lb Tomatoes, 2 gal. green
1 c Pickling salt
1/2 T Powdered alum
2 qt Boiling water
2 c Cider vinegar
5 c Sugar
2 ea Stick cinnamon
1 x Handful cloves

* Green tomatoes should be fresh picked and sliced.

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless steel preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling
the jars and seal. Makes 8 Quarts.
BACK TO INDEX:
**************************************************************
Artichoke With Goat Cheese Wrapped In Phyllo

1 artichoke bottom
1 ounce white wine
1/4 ounce basil
1/4 ounce chives
2 ounces phyllo dough
1 ounce butter -- softened
1 ounce goat cheese -- crumbled

Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in baking pan. Bake in moderate oven for 12 minutes or until golden.
BACK TO INDEX:
**************************************************************
VEGETABLE STRUDEL

3 c Chopped fresh broccoli
3 c Chopped fresh cauliflower
2 1/2 c Chopped carrots
2 tb Butter
1 Large onion, coarsely chopd
3 Eggs
2 ts Minced fresh parsley
1 1/2 ts Dried basil, crumbled
1/2 ts Dried tarragon, crumbled
1 t Salt
Freshly ground pepper
1 lb Swiss or cheddar, shredded
14 Phyllo sheets
6 tb Butter, melted
Sesame seeds, optional
1 Recipe Hollandaise Sauce

Combine broccoli, cauliflower and carrots in steamer. Place over boiling water and steam until crisp tender. Let cool slightly. Melt butter in medium skillet over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, until golden. Let cool slightly. Combine eggs,
parsley and seasoning in large bowl and beat well. Add steamed vegetables, onion mixture, and shredded cheese. Mix gently but thoroughly. Preheat oven to 375. Oil large baking sheet and set aside. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap to prevent drying.) Brush with melted butter. Stack remaining phyllo sheets on top, brushing all but the last sheet with butter. Spread vegetable mixture onto dough, leaving 3" border on all sides. Fold in short ends of dough, then fold in long sides, overlapping at center. Brush with butter to seal. Carefully transfer strudel to prepared baking sheet. Brush top with butter. Sprinkle with sesame seed if desired. Bake until golden, about 20 to 30 minutes. Transfer to heated platter and serve immediately. Accompany with Hollandaise sauce.
BACK TO INDEX:
**************************************************************
Country-Scalloped Tomatoes

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter
6 medium tomatoes -- peeled and sliced
1/2 tsp salt
1/4 tsp pepper
1 T sugar
1/8 t dried basil -- (optional)
1 c toasted bread cubes

Cook onion and green pepper in butter until soft. Place half of the tomatoes ina 2-qt. casserole. Top with half of the seasonings. Add half the bread cubes and all of the green pepper mixture. Top with remaining tomatoes, seasonings, and bread cubes. Bake in moderate oven (350 degrees) for 30 minutes. Serves 6. *I've used canned tomatoes, both home and store bought to make this with. Drain them some.
BACK TO INDEX:
**************************************************************
Creole Tomatoes

4 lg Tomatoes -- firm
1 sm Onion -- finely chopped
2 sm Green peppers -- chopped fine
Salt
Cayenne pepper
4 tb Butter (or marg.) -- divided
1/2 c Water
2 tb Flour, all-purpose
1 c Half-and-half
Toast

Core tomatoes, and cut in hafl crosswise; place cut side up in a shallow baking dish. Sprinkle onion, green pepper, salt, and cayenne pepper over tomato halves. Place a small amount of butter on top of each tomato half.
Pour water in dish. Bake, uncovered, at 375 degrees for 20 to 30 minutes or until tomatoes are tender.
Melt remaining butter in a skillet; add flour and cook until flour turns brown. Add half-and-half; cook, stirring constantly, about 3 minutes longer. Serve tomatoes on toast, and pour sauce around them.
BACK TO INDEX:
**************************************************************
Horseradish and Tomato Aspic

1 3-oz.-pkg. lemon flavored geltin
1 1/4 cups boiling water
1 t-oz.-can tomato sauce
1 1/4 tablespoons white wine vinegar
2 tablespoons prepared horseradish
1/2 teaspoon salt
dash pepper
Lettuce leaves

Place gelatin in medium bowl; Add boiling water, and stir 2 minutes or until gelatin dissolves. Add tomato sauce and next 4 ingredients, stirring well. Pour mixture into a lightly oiled 3-1/2 cup mold. Cover and chill , at least 8 hours. Unmold onto a lettuce lined serving plate. Serve immediately. Yield : 8 servings.
BACK TO INDEX:
**************************************************************
Stuffed Cherry Tomatoes

2 8-oz. pkgs. and 1 pkg.3-oz. cream cheese -- softened
2 tablespoons mayonnaise
1 4-oz. pkg. ranch salad dressing mix
3 dozen cherry tomatoes
Alfalfa sprouts optional

In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth. Slice a thin slice off tops of tomatoes, and very carefully remove insides; invert on paper towels to drain. Fill with cream cheese misture. Serve on a bed of alfalfa sprouts., if desired. Yield 12-16 servings.
BACK TO INDEX:
**************************************************************
Maple Baked Beans

1 pound dry navy beans
4 quarts water -- divided
6 bacon strips -- cut up or 1 cup cubed cooked ham
1 medium onion -- chopped
1 cup maple syrup or maple-flavored syrup
1/2 cup ketchup
1/4 cup barbecue sauce
5 teaspoons cider vinegar
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

Sort and rinse beans: place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven: cover with remaining water. Bring to a boil;
reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Bake, covered, at 3000 for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid if necessary.
Yield: 10-12 servings
BACK TO INDEX:
**************************************************************
Herbed Spaghetti Squash with Mozzarella

Servings: 6

1 lg Spaghetti squash (3 lb)
4 tb Unsalted butter; cut in bits
5 lg Cloves garlic; peeled, halve
4 oz Smoked or plain mozzarella cut into 1/4 inch dice
1 c Basil leaves; packed finely shredded

Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or until very tneder. (To microwave: With fork, pierce whole squash severl times. Place in glass baking dish. Cook in HIGH 18 minutes, turing squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cook on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.)

Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese.
BACK TO INDEX:
****************************************************************************
Nero Wolfe's Carottes Flamandes

Servings: 6

1 lb Carrots
1/4 c Cold water
8 tb Butter
1/4 ts Salt
3 tb Sugar
1 tb Orange rind, grated
3 Egg yolks
1/2 c Heavy cream
1 tb Parsley, chopped
2 tb Sweet butter, melted

Wash and scrape the carrots, cutting them into 1-inch sections and trimming the ends. Blanch them in boiling water to cover for 5 minutes, drain, and place in a well-buttered casserole. Add the cold water and butter, and season with salt and sugar. Cover the casserole and bring the liquid to a boil. Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender. Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan.
Five minutes before the carrots are done, add the grated orange rind and stir. When the carrots are cooked, remove them from the heat. Mix the egg yolks with the cream, parsley and melted butter. Add the mixture to the casserole, stirring gently, and put back over a low flame. When the
sauce begins to thicken (do not let it boil), remove from the heat and serve.
BACK TO INDEX:
****************************************************************************
Simple Sweet Pulao

Servings: 6
Cooking Time: 35 Minutes

1/3 Cup Butter
2 1/3 Cup Rice
Seeds Of 3 Cardamoms
6 Each Cloves
3/4 Cup Raisins
3/4 Cup Blanched Almonds
2 Tbls Sugar
2 Blades Mace
Pinch Of Salt
Good Pinch Of Saffron
1 Each 4-Inch Cinnamon Stick

Melt the butter and add the rice; brown it well without scorching it. Add the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and saffron. Stir in the pan for 1 minute. Cover with water, add the cinnamon and bring to a boil. Boil for 1 minute, then lower the heat to simmer very gently in the saucepan, covered. Cook until the rice is tender, adding water a little at a time should the liquid become absorbed before the rice is cooked.
BACK TO INDEX:
******************************************************************************
Ethiopian Lentils

Yield: 6 servings

2 c Dried lentils; picked over and washed
6 c Water
3/4 c Anaheim green peppers; seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce
Freshly ground black pepper to taste

Boil the lentils in water for 5 mins.
Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
BACK TO INDEX:
****************************************************************************
Bubble and Squeak 1

Yield: 4 servings

1 c Left-over mashed potato
1/2 c Any green veg, cabbage, etc.
1 Egg

This traditional English dish is usually made with leftover mashed potatoes and leftover cooked English cabbage, but any other veg will work. Smash everything together breaking down the green or other veg added to mashed potato. Add the egg and mix well. Add any seasoning you desire and fry in serving size patties till golden on both sides and serve as your carbohydrate for a meal.
BACK TO INDEX:
****************************************************************************
Bubble and Squeak 2

Yield: 4 servings

1 pt Butter
1 Onion; fine chopped
2 c Cabbage; shredded boiled first
2 c Potatoes; mashed

Heat butter in large skillet & fry onion over low heat for 5 min or till softened. Add cabbage (should be boiled for 15 minutes previously) & stir over low heat for 2 min. Fold in mashed potatoes till well blended. Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.
BACK TO INDEX:
****************************************************************************
Carrots and Oranges

Yield: 2 servings

Peel and slice 1 bunch of Carrots
1 Stick of margarine
1/2 c Water
1/2 c Sugar
1 Orange, sliced crosswise,
Remove seeds and cut into Fourths

Drain carrots and pour orange mixture over carrots and cook for 3 to 5 minutes. Cook until tender.
BACK TO INDEX:
****************************************************************************
Baked Cucumbers

Yield: 3 servings

2 lg Cucumbers, sliced
2 Spanish onions
1 c Chili sauce
1 ts Salt
1/4 ts Pepper
1 tb Flour
Margarine

Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter. Bake at 350 degrees until tender, about 30 minutes.
BACK TO INDEX:
******************************************************************************
Squash Bake

Yield: 4 servings

2 c Squash, yellow summer squash
1 c Dry bread crumbs
2/3 c Mild cheddar cheese, grated
2 tb Sugar
2 Eggs, beaten
2 tb Margarine
1/2 ts Onion salt

Cook squash in just a little bit of water until tender. Drain and mash. Measure 2 cups and mix with remaining ingredients except cheese. Pour into buttered 1 quart casserole and top with grated cheese. Dot with butter. Bake for 30 minutes at 350 degrees.
BACK TO INDEX:
****************************************************************************
Gado-Gado

Yield: 4 servings

1 c Green cabbage, shredded
1 sm Onion, finely chopped
2 Garlic cloves, minced
1 T Peanut oil (or cooking oil)
pn Chili powder
2 t Grated fresh ginger (or more)
2 T Peanut butter
Salt & sugar
6 oz Bean sprouts
6 oz Cucumber, peeled & cubed
2 oz Salted peanuts (optional)
1 Green chili, thinly sliced

Blanch the cabbage in lots of boiling salted water for 3 minutes, drain and leave to cool. In a large skillet, fry the onion and garlic in the oil until lightly browned, then add the spices and fry for 1 minute more. Turn down the heat to simmer and add the peanut butter and enough hot water to make a creamy sauce. Season to taste with salt and sugar. Mix the cabbage, bean sprouts, and cucumber; pour the hot sauce over them and serve garnished with the peanuts and fresh chili.
BACK TO INDEX:
****************************************************************************
OMELETTE PAYSANNE

parsley (to taste)
chopped chives (to taste)
salt, peper (to taste)
Medium potato (cut in small dice of 1/2 diameter)
Oil

In a saucepan, cook the potato dice in the oil untill brown. Add the parsley, salt, peper, chives.

OMELETTE AUX HERBES

Wash and dry sorrel leaves (I grow them in my small garden), and chop them with a small onion, one clove garlic. and 1 ts of parsley. Add salt and pepper.
BACK TO INDEX:
****************************************************************************
Cajun Beans Over Cornbread

Yield: 1 servings

Cornbread
8 oz Stewed tomatoes
1 ts Dried minced onion
Tabasco sauce
15 oz Great north. beans; canned
1 ts Chicken bouillon
1/8 ts Garlic powder
1/2 c Cheddar; shredded

Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan. Bring to a boil, reduce heat, and simmer 10 mins.
To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
BACK TO INDEX:
****************************************************************************
Baked Mashed Potatoes Topped with Crispy Potato Skins

3 large russet potatoes, scrubbed

1/4 cup (1/2 stick) butter
Ground Nutmeg
2 large egg yolks
1/4 cup whipping cream

2 tbsp (1/4 stick) butter, melted

Preheat oven to 400 F. Place potatoes on baking sheet and bake until tender, about 1 hour. Increase oven temperature to 450 F. Butter 8-inch square glass baking dish. Cut potatoes lengthwise in half. Scoop out insides of potatoes and place in bowl. Reserve skins. Add 1/4 cup butter to hot potatoes and beat until smooth. Season to taste with nutmeg, salt  and pepper. Beat in egg yolks, then whipping cream. Spoon mashed potatoes into prepared baking dish. Cut potato skins into 1/2-inch-wide strips. Place on baking sheet. Pour 2 tablespoons melted butter over
skins; toss well. Bake mashed potatoes and potato skins until mashed potatoes are golden and skins are crisp, about 10 minutes. Mound mashed potatoes in bowl. Top with skins and serve. Serves 6.
BACK TO INDEX:
**************************************************************
Garlic Mashed Potatoes

14 oz Yukon Gold or russet potatoes, peeled, cut into 1-inch
pieces
1 cup water
3/4 cup canned chicken broth
1 large garlic clove
1/4 cup milk
1 tbsp butter

Combine potatoes, 1 cup water, chicken broth and 1 garlic clove in heavy medium saucepan and bring to boil. Boil uncovered until potatoes are tender and almost all liquid is absorbed, about 15 minutes. Mash potatoes and garlic. Add milk and 1 tablespoon butter and mix well. Season potatoes to taste with salt and pepper and serve. Serves 2.
BACK TO INDEX:
**************************************************************
Teriyaki Potatoes

Servings: 5

1 1/2 lb Tiny new potatoes (about 10) or medium red potatoes (5)
1 tb Margarine or butter, cut
Into pieces
1 tb Teriyaki sauce
1/4 ts Garlic salt
1/4 ts Italian seasoning, crushed
Dash ground black pepper
Dash red pepper
Fresh snipped rosemary
(optional)

Wash potatoes; scrub throughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes into 1-1/2 quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving.
Garnish with snipped rosemary and serve with sour cream, if desired. Makes 5 side-dish servings.
BACK TO INDEX:
****************************************************************************
Ethiopian Ginger Vegetables

Yield: 6 servings

5 ea Green chiles;skin,seed,chop
1 ts Fresh ginger; grated
6 ea Small potatoes; cubed
1/2 lb Green beans
4 ea Carrots; cut in strips
Water
2 md Onions; quartered, separated
2 tb Olive oil
2 cl Garlic
Salt and pepper to taste

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.
Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.
BACK TO INDEX:
****************************************************************************
Potatoes with Parsley Sauce

Servings: 8

6 lg Red skinned potatoes, scrubbed
1 c Firmly packed parsley
1/4 c Olive oil
1 c Chopped cucumber
1/2 ea Lemon, juiced
2 tb Minced dill
2 ea Scallions, chopped
Salt & pepper to taste
Poppy seeds for topping

Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice 1/2-inch thick.
Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to taste. Transfer to a shallow serving dish & sprinkle with poppy seeds. Serve warm.
BACK TO INDEX:
****************************************************************************
Sauteed Carrots with Almonds

Yield: 8 servings

2 1/2 tb Margarine
2 lb Carrots, sliced
1/4 c Apple juice
1 tb Lemon juice
2 tb Chives
1/2 c Almonds, sliced
Salt

Heat margarine in a large skillet. Add carrots & saute over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10 to 15 minutes. Add apple juice & saute, stirring
until it is all absorbed. Stir in the remaining ingredients, then serve.
BACK TO INDEX:
****************************************************************************
Avocado Stuffed Tomatoes

Servings: 4

4 ea Fresh tomatoes 2 tb Chopped celery or green bell
1 ea Ripe avocado -- pepper
2 dr Lemon juice 1 ts Chopped parsley
1 pn Chili powder 1 pn Coriander
1 sm Handful of alfalfa sprouts Salt

Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.
BACK TO INDEX:
****************************************************************************
Cucumber & Fennel with Orange-Mint Dressing

Yield: 6 servings

---------------------------SALAD--------------------------------
1 ea Cucumber, peeled, halved, seeded & diced
1 sm Fennel bulb, trimmed & finely slivered
1 ea Granny Smith apple, cored, quartered & sliced
2 ts Lemon juice
2 tb Walnuts, chopped & toasted

------------------------VINAIGRETTE-----------------------------
2 tb Orange juice
2 tb Walnut oil
1 tb Fresh mint
1 tb Cilantro, chopped
1/8 ts Paprika, sweet or hot
Salt & pepper

SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts.
BACK TO INDEX:
****************************************************************************
Vegetarian Kofta Curry

Yield: 4 servings

1 lg Spanish Onion; Coarsely Chopped
3 lg Cloves Garlic; Finely Chopped
2 tb Fresh Ginger; Finely Chopped
3 tb Safflower Or Canola Oil
2 ea White Or Green Cardomom Pods; Crushed, OR
1/4 ts Cardamom; Ground
1 1 1/2-Inch Stick Of Cinnamon
2 lg Tomatoes; Peeled And Coarsely Chopped
1 ts Tumeric; Heaping
1 ts Garam Marsala
1/2 ts Cumin; Ground
1/2 ts Cayenne Pepper
1/2 ts Coriander; Ground
3/4 ts Salt

In a food processor, puree the onion, garlic, and ginger until smooth, stopping to scrape the bowl. Heat the oil in a large non-reactive saucepan and add the onion pureed, cardamom and cinnamon and cook over high heat, stirring sonstantly, until most of the moisture has evaporated, about 5 minutes. Add the tomatoes and cook, stirring, for 3 minutes. Add the turmeric, garam masala, cumin, cayenne, and coriander and cook for an additional 2 minutes. Pour in 2 cups of hot water, stir in the slat and simmer over low heat until the gravy thickens, about 25 minutes. (The recipe can be prepared to this point up to 2 days ahead; refigerate. To reheat, bring to a simmer over moderate heat.) To serve, pour the gravy into a deep platter or shallow serving bowl and arrange
the Koftas on top.
BACK TO INDEX:
****************************************************************************
Nut Roast

Yield: 4 servings

4 oz Hazel nuts
3 oz Breadcrumbs
1 Carrot; grated
1 Onion; grated
1 Apple; grated
1 tb Tomato puree
1 ts Marmite
1 ts Olive oil
Garlic to taste

Put vegetables in water, boil a few minutes, reserve water. Mix all, roll into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with gravy made with tomato puree garlic and reserved water. OH- forgot essential detail - must roast the hazel nuts at about 300 until skins
blacken and then remove the skins - roasting hazelnuts makes all the difference (don't eat them all separately-)
BACK TO INDEX:
****************************************************************************
Vegetable Nut Roast

Yield: 8 servings

1/3 c Butter or margarine
1 c Chopped mushrooms
2 lg Onions; finely chopped
1/4 c Chopped green bell pepper
3 c Grated carrots
1 1/2 c Chopped celery
1/2 c Sunflower seeds
3/4 c Coarsely chopped walnuts
5 Eggs; beaten
3 c Whole wheat bread crumbs (soft)
1 ds Dried basil
1 ds Dried oregano
Salt, pepper

Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper.
BACK TO INDEX:
****************************************************************************
Walnut and Mushroom Roast

Yield: 1 roast

1 sm Onion
1 c Mushrooms
1 tb Vegetable oil
1/4 c Walnuts
1/4 c Sunflower seeds
1/3 c Soymilk
1 c Whole wheat breadcrumbs
1/8 ts Sage
1/4 ts Sweet basil
Sea salt; to taste

------------------------CREAMY GRAVY-----------------------------
1/8 c Rolled oats
1/3 c Warm water
1 ts Vegetable oil
1/2 ts Yeast extract
-- (or more to taste)

Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely. Grind the sunflower seeds finely.

Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables.

CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water.
(N.B. This can be made earlier and reheated when serving the roast.)
BACK TO INDEX:
****************************************************************************
Brazil and Cashew Nut Roast with Chestnut Stuffing

Yield: 8 servings

2 tb Margarine or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet (available at some health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so
it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45
minutes. If desired, serve with gravy.
BACK TO INDEX:
****************************************************************************
Layered Cashew & Mushroom Loaf

Yield: 8 servings

1 tb Oil
1 sm Onion; finely chopped
8 oz Cashew nuts
4 oz Breadcrumbs, pref. wholewht.
1 Egg
3 md Parsnips * (see note)
1/2 ts Rosemary **
1/2 ts Thyme **
1 ts Yeast extract
1/4 pt Stock
Salt
Freshly ground black pepper
1 oz Butter or margarine
8 oz Mushrooms; chopped
Oil or butter; to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes in place of parsnips when parsnips are not in season.)
** If using fresh herbs, double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill, blender or mincer then mix with breadcrumbs. Beat egg well and add to dry ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and garlic. Be sure to scrape in all the juice as the loaf can get a little dry during baking. Dissolve the yeast in stock and add to other ingredients. Season well.

Melt margarine in skillet and saute the mushrooms till they are soft. Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the mushrooms and top with the rest of the nut mixture. Press down firmly. Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or
gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate. Slice and serve. Excellent hot or cold. It also freezes well. To freeze, slice into portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a medium oven till hot. Serves 6 to 8
BACK TO INDEX:
****************************************************************************
Chestnut, Walnut & Red Wine Loaf

Yield: 8 servings

1 oz Margarine
1 Onion, peeled & chopped
1 Celery stalk, finely chopped
4 Garlic cloves, crushed
12 oz Roughly mashed fresh
-- chestnuts
12 oz Cashew nuts, grated
4 oz Walnuts, grated
1/2 c Red wine or stock
3 tb Chopped fresh parsley
1 tb Brandy or lemon juice
1/2 ts Hungarian paprika
1/2 ts Thyme
1/2 ts Basil
Salt & pepper

--------------------------GARNISH-------------------------------
Tomato slices
Lemon slices
Parsley sprigs

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pepper. Turn mixture into
waxed paper lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook another 15 minutes until the loaf is firm in the centre.

Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.
BACK TO INDEX:
****************************************************************************
Green Potatoes from Sweden

6 large potatoes
3/4 cup cream
1/2 cup butter or margarine
2 tsp. salt
1/4 tsp. pepper
1 10 oz. package frozen spinach
2 Tbsp. chopped chives
1-1/2 tsp. dried dill

Boil potatoes until thoroughly cooked. Put through potato ricer or mash well with electric mixer. Add cream, butter, salt and pepper; beat until light and fluffy. Cook spinach; add to mashed potatoes. Mix in chives and dill. Place in greased 1-1/2 quart casserole; cover. Bake with oven
meal. Makes 5 servings.
BACK TO INDEX:
**************************************************************
Curried Vegetables

A bhaji may be prepared with any number of vegetables depending on availability in the bazaar or supermarket and personal preference. Most bhajis start with potatoes and then other vegetables are added such as cauliflower, loobia (Chinese long beans), green beans (called French beans in Calcutta), eggplant, and several kinds of squash. The vegetables are cut into pieces and fried with the local flavorings.
Flavorings such as onion, gingerroot, and garlic are intensified by adding fresh or dried hot chili, turmeric, cardamom (one of the most expensive of all spices), and tomato for color.

Bhajis supplement meat, fish, and rice dishes, but can stand alone for the vegetarian purist.

1 medium onion, sliced thin
2 Tbsps corn oil
1 tsp fresh ginger, minced
1 clove garlic, chopped fine
1/2 tsp fresh hot green or red chili, minced
1/2 tsp ground turmeric
1 tsp salt, or to taste
2 pods, whole cardamom
1 lb, small potatoes, peeled and cut into 1/2-in cubes
1 cup water
2 cups cauliflowerets, 1-in
1 cup green beans, cut into 1-in pieces
1/2 cup fresh or canned ripe tomatoes, chopped

In a large pan, fry the onion in the oil over moderate heat for 3 minutes until it starts to turn brown. Add the ginger, garlic, chili, turmeric, salt, and cardamom. Stir-fry for 2 minutes. Add the potatoes and water. Cook over moderate to low heat for 15 minutes to soften the potatoes. Add the cauliflower, beans, and tomato and stir a bit. Cover the pan and cook until all or most of the liquid has evaporated and the vegetables are soft. Bhaji is a dry curry. Serve warm. Makes 6 servings.
BACK TO INDEX:
****************************************************************************
MAHMOOSA (Scrambled Egg and Potato Fry)

There are several variations of this popular breakfast or lunch melange. Every cook seems to have special kitchen tricks that result in great enthusiasm for it at the table. The potato and egg combination is perhaps the most popular although the spinach/egg and eggplant/egg combinations have many admirers. In any event, this idea of small vegetable cubes, lightly seasoned and cooked with eggs, is a Calcutta winner.

1/4 cup corn or peanut oil
1 large (3/4 cup) onion, chopped
1 tsp ground turmeric
1 lb (about 4) potatoes, cut into 1/4-in cubes
4 eggs, beaten
1/2 tsp salt, or to taste
1/4 tsp pepper, or more to taste
10 leaves fresh coriander, for garnish

In a large skillet, heat the oil. Add the onion and stir-fry over moderate heat until golden. Add the turmeric and stir for 1 minute. Add the potato cubes and stir continuously for 5 minutes to brown them. Cover the pan for 1 minute to ensure the potatoes are softened and uncover.
Push the potatoes to one edge of the pan. Pour the eggs into the open space and let them set for 1/2 minute. Then mix the potatoes into the eggs and add the salt and pepper. Scramble the mixture over low heat for another 5 minutes so that both potatoes and eggs are light brown. Serve warm, garnished with the coriander leaves. Makes 6 servings.
BACK TO INDEX:
****************************************************************************
EGGPLANT

1/4 cup corn or peanut oil
1 medium (1/2 cup) onion, chopped
1/2 tsp ground turmeric
1 (1/2 lb) eggplant, ends trimmed and cut into 1/2-in
cubes
4 eggs, beaten
1/2 tsp salt, or to taste
1/4 tsp pepper
10 leaves fresh coriander, for garnish

In a large skillet, heat the oil. Continue the steps as outlined in the basic recipe. It is suggested that the eggplant should be stir-fried over low heat for 5 minutes, then the skillet covered for 5 minutes more to steam through the mixture. Uncover, add the eggs, and continue to completion.
BACK TO INDEX:
****************************************************************************