Batter:

• 1 1/2 c. unbleached all-purpose flour
• 1/4 c. granulated sugar
• 1/4 c. packed dark brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 egg, lightly beaten
• 1/2 c. unsalted butter, melted
• 1/2 c. milk
• 1 1/4 c. fresh raspberries
• 1 tsp. grated lemon zest

Streusel Topping:

• 1/2 c. chopped pecans
• 1/2 c. packed dark brown sugar
• 1/4 c. unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. grated lemon zest
• 2 tbsp. unsalted butter, melted

Glaze:

• 1/2 c. confectioners' sugar
• 1 tbsp. fresh lemon juice

Procedure

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. To make the muffin batter: Sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center. Place th egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined.

Quickly stir in the raspberries and lemon zest. Fill each muffin cup 3/4 full with batter. To make the streusel topping: Combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until nicely browned and firm, 20-25 minutes.

To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yields: 1 dozen.

Labels: Gourmet

Ingredients:

• 1 pineapple, peeled, cored & cut into sticks
• 1 mango, peeled & sliced
• 1 papaya, peeled & sliced lengthwise
• 1 orange, peeled & sectioned
• Salad Greens

Dressing:

• 1/4 c. pineapple juice
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/8 tsp. ginger
• 1 tbsp. honey
• 1/2 c. oil

Procedure

Arrange pineapple sticks, mango and papaya slices and orange sections in rows on greens on platter. Combine pineapple and lemon juices, salt, curry powder and ginger. Blend thoroughly. Stir in honey and oil; mix well. Blend again just before using. Sprinkle fruit with just enough dressing to give a glossy appearance. Serve salad at once. Yield: 6-8 servings.

Labels: Gourmet

Ingredients:

• 4 oz. pineapple juice
• 2 oz. white rum
• 2 oz. coconut cream
• 1/2 ripe banana, cut into chunks
• 5 ice cubes
• 1 lime slice (garnish)

Procedure

Process the pineapple juice, rum, coconut cream, banana and ice cubes in a blender until smooth. Pour into a tall glass and garnish with the lime. Yield: 1 serving.

Labels: Gourmet

Ingredients:

• 1/2 c. white vinegar
• 1/3 c. dry mustard
• 1/4 c. water
• 3/4 c. brown sugar
• 2 eggs, beaten

Procedure

In medium saucepan, mix together vinegar and mustard. Use whisk, it really makes a difference. Add rest of ingredients and bring to a slow boil. Be sure to stir constantly. Cook and stir about 10 minutes. You'll have the best tasting mustard for under half the cost. Instead of buying all those fancy flavored mustards, add your own ingredients to your own gourmet mustard and you will save a lot of money.

Labels: Gourmet

Ingredients:

• 1/2 lb. walnuts
• 1/4 lb. diced apricots
• 1/4 lb. diced prunes, pitted
• 1/4 lb. pitted dates
• 3 whole apples, peeled, cored & quartered
• 1 lg. unpeeled, seedless orange, quartered
• 1/2 c. sweet wine, red
• 1/8 c. Passover Brandy
• 1/2 tsp. cinnamon
• 1/8 tsp. cloves
• 1/8 tsp. nutmeg
• 1 tbsp. lime juice
• 2 tbsp. matzo meal or as needed

Procedure

Using steel blade of food processor, chop very fine (but not to a paste) the first 6 ingredients. May be done in batches if necessary. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary add matzo meal to make mortar like consistency. Makes 6 cups.

Labels: Gourmet

Ingredients:

• 4 eggs
• 2 c. sugar
• 2 c. evaporated milk
• 1 can sweetened condensed milk
• 2 tbsp. vanilla
• 1/2 tsp. salt

Procedure

Beat eggs on high until light, add sugar gradually beating until mixture thickens. Add rest of ingredients and mix. Pour into gallon size ice cream maker and fill the rest of the way up to the line with whole milk (2% works fine too).

Can be stored a few hours in the refrigerator until freezing in machine. To add peaches (or other like fruit), wash, peel and cut very small (so as to not stop the paddles in the ice cream maker) about 3 cups. Canned peaches work well too.

Labels: Gourmet

Ingredients:

• 1 white cake mix
• 1 can pie filling (apple or cherry, etc.)
• 1 cube butter

Procedure

Spread pie filling in bottom of ungreased 9 x 13 inch pan. Pour dry cake mix evenly over surface. Melt butter and pour (drizzle) over surface of cake mix. Bake at 350 degrees for 20 minutes or until surface browns.

Labels: Gourmet

Ingredients:

• 1/2 c. shortening
• 1/2 c. softened margarine
• 1 1/2 c. peanut butter
• 1 c. sugar
• 2/3 c. brown sugar, packed
• 2 eggs, beaten
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1 1/2 tsp. soda
• 1 tsp. salt

Procedure

In large bowl, cream shortening, margarine and peanut butter, add eggs. In another bowl mix dry ingredients. Add this gradually to moist mixture and mix well. Pinch and form golf ball size balls rolled in hands. Press floured fork cross-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golden, longer for crispier cookies. Makes 3 1/2 dozen.

Labels: Gourmet

Ingredients:

• 2 1/3 c. Bisquick
• 1/2 c. milk
• 4 tbsp. sugar
• 3 tbsp. margarine, melted
• 2 tbsp. sugar

Procedure

Mix first 4 ingredients in bowl, pour into square pan or muffin tray sprayed with Pam. Sprinkle with remaining sugar. Bake at 425 degrees 10 to 20 minutes, cool and cut. Makes 9 servings.

Labels: Gourmet

Ingredients:

• 1/4 c. butter
• 1 lb. boneless chicken breasts, cut into 3/4 inch pieces
• 3 c. mushrooms, sliced
• 1 c. green onions with tops, sliced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 10 oz. uncooked fettuccine noodles
• 1/2 c. butter, melted
• 1 egg yolk
• 2/3 c. half & half
• 2tbsp. fresh chopped parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 c. Parmesan cheese, grated
• 1 c. chopped pecans, toasted

Procedure

Melt 1/4 cup butter in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done.

Cook fettuccine according to package directions, omitting salt. Drain noodles. Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans. Stir into fettuccine. Add cheese, tossing until mixed well. Add chicken and vegetable mixture and toss. To serve, arrange on platter and sprinkle with pecans. Serves 6.

Labels: Gourmet

Ingredients:

• 2 chicken breasts
• 1 (4 oz.) tomato paste
• 1 (12 oz.) tomato sauce
• 1 can Bush's chili hot beans (with juice)
• 3 tbsp. chili powder
• 1 tbsp. cumin
• 1 1/2 tsp. red pepper
• 2 tbsp. Texas Pete hot sauce
• 1 stalk celery, chopped fine
• 1/2 lg. onion, chopped fine
• 2 bay leaves
• Rice

Procedure

Boil chicken and shred. Mix all ingredients and cook 45 minutes, stirring occasionally. Remove bay leaves and serve over rice. (Not for the sensitive stomach.) 2 servings; add more stuff for more eaters.

Labels: Gourmet

Ingredients:

• 2 c. cooked chicken, chopped
• 2 c. celery, chopped
• 2 tbsp. onion, minced
• 1 tsp. Accent
• 1 tbsp. lemon juice
• 3/4 c. mayonnaise
• Pepper to taste
• 1/3 c. toasted sliced almonds
• Cheese, shredded
• Potato chips, crushed

Procedure

Combine ingredients in casserole. Top with cheese, then chips. Bake 400 degrees 30 minutes.

Labels: Gourmet

Ingredients:

• 1 1/2 to 2 lbs. ground beef
• Salt & pepper
• 1 sm. onion, diced
• 2 cans peeled tomatoes, cut into bite-size pieces
• 1 can carrots, sliced, diced
• 1 med. green pepper, diced
• 7 oz. spaghetti
• Parmesan cheese

Procedure

Brown ground beef with onion and season to taste. Drain. Add tomatoes (including juice), green pepper and carrots. Cover and simmer for about 1 hour. In separate saucepan prepare spaghetti according to package directions. Drain. Add spaghetti to meat mixture and allow to simmer about 15 minutes more before serving. Serve with Parmesan cheese.

Labels: Gourmet

Butter dish for broiler. Place fish (orange roughy, etc.) in dish. Brush with 2 tablespoons lemon juice. Let stand 10 minutes. While waiting combine:

• 1/2 c. Parmesan cheese
• 4 tbsp. butter, softened
• 3 tbsp. mayonnaise
• 3 tbsp. green onions, chopped
• 1/2 tsp. salt
• Dash pepper
• Dash Tabasco

Procedure

Broil fillets 3 to 4 inches from heat for 5 minutes. Spread mixture over fillets. Broil 2 to 3 minutes.

Labels: Gourmet

Ingredients:

• 2 lbs. fish fillets
• 1 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 egg yolk
• 1 c. lukewarm water
• 1 tbsp. vegetable oil
• 1 egg white, stiffly beaten
• Vegetable oil for frying

Procedure

Thoroughly wash and dry fillets; sprinkle with salt and pepper to taste. Combine flour, baking powder and salt in bowl; drop egg yolk in center. Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels.

Labels: Gourmet

Ingredients:

• 6 to 8 backbones
• 2 1/4 c. water
• 1 c. raw rice
• 1 pkg. onion soup mix
• Mushrooms (optional)

Procedure

Brown backbone in heavy skillet. Remove. (I drain them on a paper towel). Add water to pan drippings, bring to boil, scrape bottom of skillet well. Place rice in buttered casserole. Sprinkle half of packaged onion soup mix over rice; add backbone, salt and pepper; remaining onion soup mix. Pour pan drippings all over. Cover with foil; bake at 350 degrees for one hour. Makes 4 to 6 servings.

Labels: Gourmet

Ingredients:

• 3/4 lb. Monterey Jack cheese
• 3 c. sour cream
• 3 c. rice, cooked
• 2 cans peeled green chilies, chopped
• 1/2 c. Cheddar cheese, grated
• Salt & pepper to taste

Procedure

Cut Monterey Jack into strips. Mix sour cream and chilies. Butter 1 1/2 quart casserole well. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips in that order. Finish with rice on top. Bake at 350 degrees for 30 minutes. During last minute, sprinkle with Cheddar and allow it to melt. 6 to 8 servings.

Labels: Gourmet

Ingredients:

• 1 peck tomatoes, peeled
• 4 c. vinegar
• 4 c. sugar
• 1 tbsp. celery seed
• 1 tbsp. mustard seed
• 8 onions, diced
• 3 green peppers, diced
• 1 red pepper, diced
• 3 tsp. salt

Procedure

Bring all ingredients to a boil and simmer 1 hour. Remove cinnamon stick, pour into hot sterilized jars and seal. Makes 8 pints.

Labels: Gourmet

Ingredients:

• 3 c. quick oatmeal
• 2 c. flour
• 1 c. wheat germ
• 3 tbsp. sugar
• 1/2 tsp. salt
• 1 c. water
• 3/4 c. oil

Procedure

Mix dry ingredients together. Add 1 cup water and 3/4 cup oil; stir until all is wet. Roll out thin on upside down cookie sheet. Score, salt, and prick with fork. Bake at 325 degrees for 1/2 hour or more, until brown. (This is enough for two cookie sheets, approximately 10 x 15 inches or 11 x 16 inches).

Labels: Appetizers

Ingredients:

• 1 lb. Jimmy Dean sausage
• 1/2 tsp. sweet basil
• 1/3 c. water chestnuts, minced

Procedure

Combine well. Shape into large marbles. Put in baking dish and sprinkle paprika over. Bake at 375 degrees for 15 minutes; drain off fat. Turn over, sprinkle again with paprika and bake 15 minutes (each side 15 minutes).

Dip for Meatballs:

• 1 (8 oz.) pkg. cream cheese
• 1/2 c. sour cream
• 1 1/2 tsp. curry powder
• 1 tsp. lemon juice
• 3/4 c. chutney

Procedure

Mix well. Can be put in blender. Servings: I used this amount for 8 people but also had other hors d'oeuvres to offer.

Labels: Appetizers

Ingredients:

• 1 can Spam, grated
• 1 bottle chili sauce
• American cheese, grated

Procedure

Mix and spread on bread squares with crusts cut off. Toast in oven. Serve hot.

Labels: Appetizers

Ingredients:

• 1 1/2 lbs. ground beef (have to be cold)
• 1/2 c. sour cream
• 2 tsp. salt
• 3 tsp. pepper
• 1/2 tsp. garlic powder

Gravy:

• 1 c. sour cream
• 1/4 tsp. powdered garlic
• 1/2 tsp. sugar
• 2 tsp. dill weed
• 1 can cream of mushroom soup

Procedure

Form first 5 ingredients into small balls and chill again. Brown. Place in casserole. Pour gravy over meatballs; bake in 300 degree oven for 30 minutes.

Labels: Appetizers

Ingredients:

• 1 sm. honeydew melon
• 16 med. shrimp, boiled, shelled & cooked
• 1 1/2 tbsp. fresh lemon juice

Dressing:

• 1/2 c. part skim ricotta or lowfat cottage cheese
• 6 tbsp. buttermilk (approximately)
• Salt, if desired to taste
• Freshly ground black pepper to taste
• 1 tsp. lemon juice or vinegar
• 2 1/2 tbsp. snipped fresh dill

Procedure

Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice. In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream.

Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving.

To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).

Labels: Appetizers

Ingredients:

• 1 pastry for 9" unbaked pie crust
• 3/4 c. half & half
• 2 eggs, slightly beaten
• 1/4 tsp. salt
• Dash of pepper
• 1 c. (4 oz.) shredded Swiss cheese
• 1 tbsp. flour
• 4 crisply cooked bacon slices, crumbled or 1/4 c. cooked ham, cubed

Procedure

Line ungreased miniature muffin pans with pastry. Combine half & half, eggs and seasonings; mix well. Toss cheese with flour; add cheese and bacon or ham to egg mixture. Fill muffin shells 2/3 full with egg mixture. Bake at 325 degree for 30-35 minutes or until lightly browned. Makes 2 dozen.

Labels: Appetizers

Ingredients:

• 2 tbsp. butter
• 6 scallions, finely chopped
• 1 clove garlic, minced
• 1 sm. green pepper, finely chopped
• 1/4 c. fresh parsley, chopped
• 2 tsp. chopped fresh basil or 1/2 tsp. dried
• 2 lbs. butternut squash, peeled, seeded, cubed
• 1 smoked ham hock
• 1 can (14 oz.) plum tomatoes
• 4 c. chicken broth
• 1/2 tsp. ground allspice
• 1/4 tsp. ground mace
• Pinch of fresh grated nutmeg
• 2 tsp. curry powder
• Salt & pepper
• 1 c. of milk (optional)

Procedure

1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes.
   
2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally.
   
3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone.
   
4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired.
   

Serves 6 to 8.

Labels: Vegetable Recipes

Ingredients:

• 2 bunches spinach, well rinsed & dried, torn
• 1/2 lb. bacon, cut in pieces, fried & crumbled
• 2 red apples, cut in pieces
• 1/2 c. golden raisins
• 1/2 c. dry roasted peanuts, unsalted
• 1 sm. jicama, cut in pieces

Salad Dressing

• 1 1/4 c. vegetable oil
• 1/2 c. confectioners sugar
• 1/4 c. apple cider vinegar
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. dry mustard
• 1 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. ground ginger

Labels: Vegetable Recipes

Ingredients:

• 3 med. firm cucumbers
• 1 med. onion
• 2 ribs celery
• 1/2 c. sugar
• 1/2 c. Japanese rice vinegar

Procedure

Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.

Labels: Vegetable Recipes

Ingredients:

• 2 English cucumbers, unpeeled or you can use regular cucumbers
• 1 c. sugar
• 1 pt. cherry tomatoes, halved
• 1/2 c. vinegar
• 1/2 tsp. celery seed
• 1/2 c. sliced red onion rings
• 1/2 c. green pepper rings (optional)

Procedure

Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate.

NOTE: The longer it stands, the better it is!! It's very colorful also!

Labels: Vegetable Recipes

Skin and quarter 6 large ripe and firm tomatoes. Slice 1 large green pepper into strips and slice 1 red onion into rings. Place in a bowl and submerge in the following sultry sauce:
Mix:

• 3/4 c. vinegar
• 1 1/2 c. celery salt
• 1 1/2 tsp. mustard seed
• 1/2 tsp. salt
• 4 1/2 tsp. sugar
• 1/8 tsp. red pepper
• 1/8 tsp. black pepper
• 1/4 c. cold water

Procedure

Place over heat and bring to a boil, then boil furiously for only 1 minute. While still hot, pour over the tomatoes. Cool. Just before serving, add 1 peeled and sliced cucumber. Serve as a relish or side dish. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber, of course.

Labels: Vegetable Recipes

Ingredients:

• 2 lg. cucumbers
• 1/2 c. sour cream
• 2 tsp. sugar
• 1 tsp. finely chopped chives
• 1 tsp. chopped dill, if desired
• 1 tsp. salt
• Dash of pepper
• A little lemon juice or vinegar

Procedure

Peel and slice cucumbers very thin. Cover with boiling water, let stand for 20 minutes. Drain and plunge cucumbers into ice water. Let stand a few minutes, then drain again, well. Place in refrigerator for half hour to chill. Mix sour cream with sugar, pepper, chives, dill then salt cucumbers. Then mix with sour cream mixture. Add a little lemon juice or vinegar. Serve very cold.

Labels: Vegetable Recipes

Ingredients:

• 1 head broccoli
• 1 head cauliflower
• 1 med. red onion, diced
• 1 c. grated cheese
• 1/2 lb. bacon, fried

Dressing:

• 3/4 c. salad dressing
• 3 tbsp. wine vinegar
• 1/4 c. or 3 pkgs. artificial sweetener

Procedure

Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture. Sedan

Labels: Vegetable Recipes

Ingredients:

• 2 acorn squash
• 1 c. brown sugar
• 1 lb. sausage

Procedure

Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.

Labels: Vegetable Recipes

Ingredients:

• 4 med. cucumbers, thinly sliced
• 3/4 c. vinegar
• 1 c. sour cream (dairy)
• 1 tsp. chopped dill or dill seed
• 1 1/2 tsp. salt
• 3/4 c. water
• 1 tsp. sugar
• dash of pepper

Procedure

Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.

Labels: Vegetable Recipes

The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. Easy to prepare and satisfying for the heartiest appetite! Serves 4, main course. Serves 6, first course.

Ingredients:

• 1 lg or 2 sm. heads cauliflower (about 3 lbs.)
• 1 tbsp. salt
• 1/2 c. wondra flour
• 1/2 c. dry bread crumbs
• 1 tsp. salt
• 1/2 tsp. freshly milled black pepper
• 1/2 c. olive oil
• 4 cloves garlic, thinly sliced
• 1 lb. margherita (narrow rippled noodles)
• 1 tbsp. olive oil
• 1/2 c. chicken broth, heated (see note)
• 1/2 c. freshly grated Romano cheese
• 2 tsp. minced Italian parsley leaves (garnish)
• Freshly grated Romano cheese (for serving)

Procedure

1. Remove florets from cauliflower, including about 1 inch of stem. Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water, drain in colander and set aside.
   
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the cauliflower florets. Boil until barely tender when tested with a fork, about 5 minutes. With a skimmer or slotted spoon, transfer florets to a colander, rinse under cold water and drain well. Reserve liquid for cooking pasta.
   
3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and pepper. Dredge florets in flour mixture, being sure each piece is well coated. Arrange in a single layer on a large platter.
   
4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze forms. Add garlic, turn heat to low and saute' until lightly golden, pressing the garlic flat in pan with the back of a wooden spoon. With a slotted spoon, remove garlic and drain on paper towel; set aside. (If you are not a garlic lover, discard.) Place florets in pan and saute' over medium heat, turning with spatula, until golden and crisp on all sides; don't be concerned if florets break apart while frying.
   
5. Meanwhile, return water in which cauliflower was cooked to a boil. Add pasta and cook until al dente; the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain pasta in a large colander, transfer to a bowl containing 1 tablespoon olive oil and toss quickly.
   
6. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. Add sauteed garlic, heated chicken broth and Romano cheese; toss well again. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese.

Note: If you do not have chicken broth, remove 1/2 cup of the pasta water before draining and substitute for broth.

Labels: Vegetable Recipes

Ingredients:

• 2 c. ziti
• 1 c. chopped tomatoes
• 1/4 c. olive oil
• 1 tbsp. red wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove crushed garlic
• 1/4 tsp. oregano
• 8 oz. Mozzarella, diced
• 6 sun-dried tomatoes, minced
• 2 tbsp. chopped basil

Procedure

Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and basil. Toss to blend. Serves 4.

Labels: Vegetable Recipes

Ingredients:

• 1 lb. penne pasta
• 8 plum tomatoes
• 1/2 c. salt cured olives (black)
• 1 bunch fresh basil
• 3 cloves fresh garlic, peeled
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar

Procedure

Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.

Labels: Vegetable Recipes

Ingredients:

• 1 c. uncooked grits
• 4 c. water
• 1 tbsp. salt
• 1/2 c. butter
• 1/2 lb. sharp cheese, grated
• 2 tbsp. Worcestershire sauce
• 2 or 2 shakes garlic powder

Procedure

Cook grits in salted water; when done, add remaining ingredients. Pour into greased casserole dish. Bake in 350 degree oven for 20 minutes.

Labels: Vegetable Recipes

Ingredients:

• 8 oz. sun dried tomatoes, slivered with oil
• 1/3 c. olive oil
• 2 to 4 cloves garlic, pressed
• 1 c. fresh basil, chopped
• 8 oz. Brie cheese, rind removed, chopped
• 1/4 c. sliced Kalamata olives (optional)
• 1 lb. pasta

Procedure

Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.

Labels: Vegetable Recipes

Ingredients:

• 1 lb. ground beef
• 1 lg. onion, chopped
• 1/2 bell pepper, chopped
• 6 tsp. garlic, chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. oregano
• 18 oz. can Rotel tomatoes with green chives
• 1 (8 oz.) can tomato sauce
• 1/2 c. raw rice
• 1 cabbage (about 2 lb.), shredded
• 1 c. grated American or Cheddar cheese

Procedure

Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside.

Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna. Enjoy.

Labels: Vegetable Recipes

Ingredients:

• 1 lb. ground turkey
• 1 sm. onion, diced
• 1 sm. bell pepper, diced
• 1 clove garlic
• 1 #2 can whole tomatoes
• Butter flavor Pam

Procedure

Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.

Labels: Vegetable Recipes

Peel 2 large cucumbers. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Slice very thin into a large bowl. Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. Cover with the following marinade:

• 1 1/2 c. water
• 3/4 c. white vinegar
• 3/4 c. sugar
• 1/2 tsp. salt

Procedure

Combine 4 marinade ingredients and pour over vegetables. Let stand in refrigerator for a few hours (or a few days). At serving time, drain. Put in glass serving dish and sprinkle with fresh parsley. When covered with marinade this keeps well for 2 weeks covered in refrigerator.

Labels: Vegetable Recipes

Ingredients:

• 1 red pepper
• Crushed ice
• 1/2 c. salt
• 5 c. white sugar
• 3 c. vinegar
• 1 1/2 tsp. celery seed
• 2 tbsp. mustard seed
• 1 1/2 tsp. turmeric

Procedure

Put cucumbers, onions, garlic, green and red peppers together. Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good. After 3 hours, drain good. Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent. Seal up in sterilized jars and lids.

Labels: Vegetable Recipes

Ingredients:

• 1/4 c. mayonnaise
• 1 tsp. vinegar
• Salt
• Pepper
• Garlic powder
• Onion powder
• 3 lg. cucumbers

Procedure

Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.

Labels: Vegetable Recipes

Ingredients:

• 6 ripe tomatoes, peeled and sliced
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. dried thyme or marjoram, crushed
• 1/4 c. finely snipped parsley
• 1/4 c. snipped chives
• 2/3 c. salad oil
• 1/4 c. tarragon vinegar

Procedure

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.

Labels: Vegetable Recipes

Ingredients:

• 20 c. fresh cut sweet corn
• 1/2 lb. butter
• 1 pt. half and half

Procedure

Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.

Labels: Vegetable Recipes

Ingredients:

• 7 c. unpeeled, sliced cucumbers
• 1 green pepper, chopped
• 1 c. onion slices

Mix together the following and pour over cucumber mixture:

• 2 tbsp. celery seed
• 2 c. sugar
• 1 c. cider vinegar
• 1 tbsp. canning salt

Procedure

Pack in jars and store in refrigerator. Eat immediately. Keep refrigerated.

Labels: Vegetable Recipes

Ingredients:

• 4 lg. cucumbers
• 1/2 to 1 pt. sour cream
• 5 tbsp. mayonnaise
• 1 to 1 1/2 c. water
• 1/4 c. vinegar
• 2 to 3 tbsp. sugar
• 1/4 c. cream
• Onion slices (optional)

Procedure

Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

Labels: Vegetable Recipes

Ingredients:

• 4 c. thinly sliced zucchini
• 1 tbsp. water
• 1 tsp. salt
• 3 tbsp. grated parmesan cheese
• 1 sm. onion, chopped
• 2 tbsp. margarine
• Freshly ground pepper

Procedure

Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.

Labels: Vegetable Recipes

Ingredients:

• 3/4 lb. bulk sausage (Jimmy Dean's)
• 1 (16 oz.) loaf frozen bread
• 1 (10 oz.) pkg. frozen chopped spinach
• 8 oz. shredded Mozzarella cheese

Procedure

Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.

Labels: Vegetable Recipes

Ingredients:

• 6 tbsp. olive oil
• 2 lbs. ripe tomatoes, peeled and chopped
• 3 tbsp. drained capers
• 2 tbsp. chopped anchovies
• 1 tbsp. chopped garlic
• 3/4 lb. med. shrimp, peeled
• 1/2 lb. sea scallops, halved
• 2 tbsp. chopped, pitted Kalamato olives
• 1 lb. fettuccine
• Light red wine like a bezujolias or Garbaresco

Procedure

Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.

Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.

Labels: Vegetable Recipes

Ingredients:

• About 30 tomatoes, scalded and cut up
• 3 green peppers, chopped
• 3 onions, chopped
• 6 stalks celery, chopped
• 2 tbsp. celery salt
• 4 tbsp. sugar
• 1 tsp. salt

Procedure

(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.

Labels: Vegetable Recipes

Ingredients:

• 1 c. chopped onion
• 1/2 c. sliced celery
• 1 garlic clove
• 2 (16 oz.) can stewed tomatoes
• 1/2 c. white wine
• 1/2 c. parsley
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• 1 lb. fish - use firm fish such as shark, halibut, swordfish
• 2 cans tiny shrimp

Procedure

Saute onion, celery, garlic in olive oil. Add tomatoes, wine, parsley, thyme, pepper. Simmer 20 minutes. Add fish and shrimp. Simmer 7 to 10 minutes.

Labels: Seafoods

Ingredients:

• 1/3 c. corn oil
• 1 lb. med. shrimp, shelled and deveined
• 2 cloves garlic
• 1/4 c. white wine
• 2 tsp. Dijon mustard
• 2 tbsp. vinegar
• 1 tsp. salt
• f.g. pepper
• 8 oz. sm. pasta shells, cooked
• 1 can artichoke hearts, drained and quartered
• 1/2 c. red pepper, thinly sliced
• 1/2 c. black olives, sliced
• 1/2 c. onions, minced

Procedure

In a large skillet heat oil over a medium high heat. Add shrimp and garlic and saute until shrimp is pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper. In a large bowl combine shrimp, pasta, artichokes, peppers, olives and onions. Toss gently to coat. Cover and chill for 1 hour.

Labels: Seafoods

Ingredients:

• 1 lb. shelled & deveined lg. shrimp
• 1/2 c. diced celery
• 1 very sm. onion, chopped
• 2 green onions, sliced thin (include green part)
• 2 tbsp. flaked coconut
• 2 tbsp. fresh lemon juice
• 1/3 c. mayonnaise (more if you like)
• 1/2 tsp. curry powder or more to taste
• Salt & fresh ground black pepper to taste
• 2 tsp. chopped fresh dill

Procedure

Place shrimp in boiling salted water and remove after 5 minutes. Allow them to cool. Add all other ingredients, mix well. Serve chilled on bed of lettuce. Garnish with sliced tomatoes. Makes 3 to 4 servings.

Labels: Seafoods

Ingredients:

• 1 pkg. salad macaroni, cooked
• 1 bag shrimp, cooked & chopped
• 1 c. celery, chopped
• 1 med. onion, chopped
• 1 green pepper, chopped

Mix all together and salt to taste.

Dressing:

• About 1 c. mayonnaise
• 1 tbsp. sugar
• Scant tsp. vinegar cut with little water

Mix and toss with salad ingredients. Tampa Bay, Florida

Labels: Seafoods

Ingredients:

• 1 can pink salmon
• 2 med. onions, chopped
• 1 can tomato soup
• 2 c. boiled potatoes
• Dash of Tabasco sauce

Procedure

Make sure you pick all the little bones out of salmon. Put in large pot and add chopped onions, soup and chopped, boiled potatoes and Tabasco sauce. Simmer about 20 minutes. Serve over a bed of rice.

Labels: Seafoods