o Aug. 2000-SS Recipes

Posted by rondaren on Mon, Jul 31, 00 at 23:13

Remember, when you post your recipe, please change the post subject line to list the name of your recipe. This way, when someone prints the recipes or is scrolling through the thread, the name of the recipe is in bold.

For instance, instead of the Subject line saying "Re:Aug. 2000-SS Recipes", it would say "Tuna Salad" or whatever. If you have multiple recipes, you have a choice, you can either post each separately, put a general category in the subject line like "Carb Meals", or do it like normal. I'll start us off.

Rondaren

Follow-Up Postings:

o Salsa Chicken

(adapted from Old El Paso)

3/4 lbs chicken breast, cut into strips
1/2 pkg Taco Seasoning Mix (or 3-1/2 tsp of Homemade Taco Seasoning Mix)
1-12oz jar of Salsa
lettuce, cheese, bell pepper strips as desired

Brown chicken in large skillet until no longer pink. Stir in taco seasoning and salsa. Simmer on low until salsa is heated through. Serve atop bed of lettuce, cheese, and bell pepper strips. (Makes 4 servings)

o RE: Aug. 2000-SS Recipes

Ham and Cheese Frittata(From the Kraft URL) (DH gets toast--I get tomato slices) 6 eggs, beaten 1/2 cup milk 1/4 cup finely chopped ham 1 Tbsp. finely chopped green onion 1/4 tsp. salt Dash pepper 2 Tbsp. butter or margarine 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided MIX eggs, milk, ham, onion and seasonings in medium bowl. MELT butter in 10-inch skillet on medium-high heat. Pour egg mixture into skillet. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, place 3/4 cup cheese on half of omelet. Sprinkle with remaining 1/4 cup cheese and broil until cheese melts.

o Mexi-Ranch Dressing

(courtesy of Old El Paso)

Mix together 1 cup Old El Paso Salsa with one cup ranch dressing. Serve over salad. Makes 2 cups.

o Zucchini Spread

We have two August recipe threads going.

3 cups zucchini shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro chopped
8 oz. cream cheese softened
salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with fresh vegetables. This time of year zucchini are in abundance and it is nice to have lots of recipes that use this
versatile veggie.

o Grilled Red Snapper with Sun-dried Tomato Garnish

6 - 8 red snapper fillets
Juice of 1 lemon
Juice of 1 lime
1/2 cup olive oil
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 Tbsp. dried oregano
1/4 cup sun-dried tomatoes
Salt and pepper to taste

Combine lemon and lime juice, olive oil, garlic, cilantro, oregano and salt and pepper and mix well. Place fish in a baking dish and pour marinade over coating both sides of the fish. Marinate for at least 1 hour before grilling. You may grill this fish on an outside grill or fry in the frying pan for 5 minutes per side. Baste the fish with the marinade while cooking. When fish is done, place chopped sun-dried tomatoes on top. Red snapper is a great fish
for grilling because the meat is very firm and won't fall apart on the grill. The marinade is delicious and really adds a wonderful flavor to the red snapper.

o White Bean Salad

INGREDIENTS:

2 cups cooked white beans
1/2 cup chopped onion
3 tablespoons chopped fresh Italian parsley
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1/2 teaspoon white pepper
1/8 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 head romaine, separated into leaves

TO PREPARE:

* Combine the white beans, onion, parsley, yellow pepper, red pepper, white pepper, salt, balsamic vinegar and olive oil in a bowl; mix well.

* Chill, covered, for 30 minutes to 3 hours; drain.

* Spoon onto a romaine-lined serving platter.

SERVES 6

o RE: Aug. 2000-SS Recipes

Just a note that the above recipe is level 2 unless you take out the olive oil. Then it is a carbo Level 1

o RE: Aug. 2000-SS Recipes

Here are some of my favorites, now that I am eating again:

Salad Nicoise(FoodTV--Sara Moulton) : 2 small New Potatoes (for DH), 1/2 pound green beans, mixed greens, artichoke hearts, 6 tomato wedges, 3 hard boiled eggs, halved, black olives(for DH) 1 (6-ounce) can tuna packed in water. Assemble greens on plate first, arrange other ingredients at whim. Drizzle with: Vinaigrette: 3 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon garlic, smashed with salt until paste,Pepper to taste,9 tablespoons extra virgin olive oil. In a bowl, whisk together white wine, Dijon, garlic, and pepper. Drizzle in olive oil while whisking constantly.

Brazilian Greens:(Food TV) saute cleaned shredded collard greens in garlic and olive oil until garlic browns. Add a little water--maybe 3-4 tablespoons and cook for 5 minutes.

Scallion Cream Cheese(Friends TV Cookbook), 1/2 pound non fat cream cheese, 1/4 cup non fat sour cream, salt to taste, 1/4 cup minced scallions. Combine all ingredients and chill before serving. Great on ww bagels or crackers.

Fire Escape Flank Steak (Friends TV) 1/4c canola oil, 3T lime juice,1T minced garlic, 1 t cumin, 1t chili powder, 2T cilantro leaves, 1 flank steak(about 2 pounds)Combine marinade and pour over steak(use a non metal pan) cover and refrigerate overnight, 1 hour at the least. Grill steak, turning once (8-10 minutes for rare). Cut into thin slices across the grain.

Sauteed Spinach,(FoodTV)For the spinach 1 bunch spinach,1 tablespoons olive oil,1 or 2 cloves garlic, minced ,salt and freshly ground black pepper to taste, Wash and dry spinach (or pick up at salad bar) heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper,cook an additional minute.

Hummus: Puree 1 can of drained garbanzo beans, 1 8oz container of fat free plain yougurt, 1 t mustard, 1-2 cloves of garlic (from the Fast Food Diet by Mary Donkersloot)

Grilled Zucchini and Tomato Salad with Balsamic Vinaigarette (Friends TV Cookbook): Wash and slice length wise 2 medium zucchini, brush with olive oil, season with salt and pepper. Grill (on grill or grill pan) about 5 minutes a side. Remove from grill, cool while making vinaigrette. 2 T olive oil, 2T balsamic vinegar, salt and pepper to taste, add 3 T of minced fresh basil (3t--if dried). Add 2 tomatoes cut into thin wedges and dressing to bowl. Add the zucchini, which have now been cut into 1 inch pieces. Can sit at room temperature for up to 3 hours.

Iced Mocha Latte (Friends TV Cookbook)1-2 T of chocolate DaVinci Syrup, 1 1/2 oz brewed espresso, sweetner to taste, 6 oz skim milk, Put syrup in bottom of tall glass, add sweetner if needed, add skim milk and add ice cubes.(To make a frozen version, mix in the blender)

o Fruit Sorbet

Here's a recipe out of Chatelaine magazine. Very simple and refreshing.

INGREDIENTS

2 cans of tinned fruit, no syrup added, packed in water or juice. (Make sure it's not juice from concentrate). A favorite of mine if peaches and mandarin

Throw cans in your freezer. When you want to make the sorbet, remove and run under hot water to thaw enough to remove frozen fruit from the cans. Place contents in a food processor. Whizz until smooth. The fruit and juice is soft enough for the processor to whizz, but if you are concerned, piece the frozen fruit with a knife.
Serves four - serve immediately.

o My Favorite Hot Weather Drink

For those of you who love unsweetened iced tea, here's a similar twist: Iced Coffee.

8 cups brewed decaf coffee, extra strong, chilled
2.5 tbsp. vanilla extract
3 tbsp. Splenda (or more, to taste)
1/2 - 3/4 cup creme (to taste)
Ice for eight large glasses

Mix first four ingredients and pour over ice in large glasses. For something extra-special, top with Splenda-sweetened whipped creme and sprinkle with nutmeg or cinnamon. Dreamy!!
(I make a huge, huge pot of strong coffee in the morning on days I am planning to make this. That way I have my morning cuppajoe and the rest goes into the fridge for later when the heat soars and I am looking for a treat. Yummers!)

o Ranchero Eggs

RANCHERO EGGS
Here’s a hearty skillet breakfast, or a great change from scrambled egg suppers, that’s also easy to prepare.
Preparation time: 15 minutes

2 hot Italian or
1/2 lb (250 g) breakfast sausages
1 onion
4 large tomatoes
1 green pepper
2 jalapeño peppers or
1/2 (4.5-oz/127-g) can diced green chilies, drained
4 eggs
1 cup (250 mL) grated mild cheddar, Monterey Jack or mozzarella cheese


1. Remove sausage from casing and break up or chop. Cook in a large frying pan set over medium heat, uncovered and stirring often, until browned, about 10 minutes. Meanwhile, chop onion. Seed tomatoes and green pepper and coarsely chop. Seed and finely chop jalapeño peppers.

2. When sausage is browned, drain off and discard any fat. Stir in onion and cook until fragrant and just starting to soften, about 1 minute. Stir in tomatoes and peppers. Cook, uncovered and stirring to bring up any browned bits from
pan bottom, until hot and thickened, from 8 to 10 minutes.
3. When thickened, push mixture aside to make 4 hollows. Break an egg into each space. Sprinkle eggs with cheese. Cover and continue cooking. In about 5 minutes, egg whites will be totally set but yolks will still be soft. Serve right away.

o Chicken Stir-Fry

CHICKEN STIR-FRY

I didn't really measure for this, just dumped things in the skillet. But it was really yummy - my DH isn't crazy about chicken, and he wanted to know when I could make it again!

1 lb. chicken breasts, cut into strips
Red bell pepper, cut into strips
Yellow bell pepper, cut into strips
Onion, cut into wedges
Broccoli florets
Red chile olive oil
Soy sauce (I used soy sauce flavored with Tabasco - found that little jewel at our local grocery store, it's great!)

Heat red chile olive oil in large skillet. Add chicken and cook until lightly browned. Add vegetables and soy sauce; cover and steam until broccoli is just tender. Delicious!

You could add any of your favorite veggies - I thought mushrooms and zucchini would be good, too.

Lisa in TX

o Chicken a la Peachy

Yesterday, I wanted to make the Chicken a la Maillet from the recipe books but was sans some of the ingredients. So, I substituted with some that I had on hand in my refrigerator and came up with a concoction that wasn't too bad if I do say so myself.

4 boneless, skinless chicken breasts
2 celery stalks, chopped
1 small onion chopped
3 garlic cloves, minced
5 large mushrooms, sliced
1 tomato, chopped
1/2 c salsa
1 cup cheddar cheese, shredded
1/2 cup sour cream
Salt and pepper to taste

In a non-stick skillet, cook chicken in a small amount of olive oil.

In a large saucepan, sauté onions, garlic and celery in a small amount of olive oil until onion is translucent and celery is desired tenderness.

Add tomatoes, mushrooms, and salsa, sauté a few minutes longer.

Add sour cream and cheese, stir until cheese is melted and sauce is bubbly.

Slice up the chicken into bite-sized pieces and add to sauce. Add salt and pepper to taste. Continue cooking and stirring until sauce returns to a boil. Enjoy.

o RE: Aug. 2000-SS Recipes

More of my favorites from the cooking with Friends Cookbook:

Italian Frittata with Spinach and Parmesan FOR THE FRITTATA: Beat 6 eggs in a bowl with 1/4 c grated parmesan cheese. Add salt and pepper to tast. Heat 2 T oil in a non stick skillet. Add 2 cloves of minced garlic, saute til golden, add a 10oz package of thrawed and squeezed dry spinach. Cook about 4 minutes, until liquid evaporates. Preheat the broiler. Pour eggs over spinach and cook on stove 5 minutes (or until almost set). Then run pan under broiler (don't use a pan with a plastic handle!) for a minute or 2 to brown the top. (If you don't like the top brown or don't have a pan with a metal handle, just cook on stove until set.) (serves 4)

Mrs Trib's Roast Chicken: Rinse and pat dry 1 roasting chicken. Slip slices of garlic(3-4 cloves) under the chicken skin. Place 2 sprigs of rosemary under skin of chicken on each side of breast. Place the other 2 in the chicken cavity.Halve 1 large lemon and squeeze over chicken. Place the havles in the cavity. Season with salt and pepper and if you wish, you can rub a little olive oil on the skin. Roast in a roasting pan for 1 1/2 hours at 400 degrees. I cover mine with foil for the first 45 minutes.(serves 4)

Shredded Brussels Spouts with Bacon:

Bring a cup of water to a boil. Trim ends and discolored leaves from 1 pound brussels sprouts. Add the sprouts, cover, cook on medium high for about 10 minutes. Drain and cool. Cook 12 strips bacon (reserve 6--you need 6 for this recipe). Shred brussels sprouts crosswise. Set aside. Saute 1 chopped onion in 1-2 T of olive oil. Add shredded sprouts to the pan. heat through. Add crumbled bacon and serve.

o RE: Aug. 2000-SS Recipes

Found A LOT of great recipes here!

Appetizers
Beef
Beverages
Breads
Budget Breakfasts - Yummy stuff for breakfast that won't break the bank!
Casseroles
Chicken
Desserts
Eggs & Breakfast
Holiday Meals
Main Dishes
Pork
Salads
Sauces
Soups
Vegetables

Here is a link that might be useful: The Low Carb Cafe Virtual Cookbook

o Search the USDA Nutrient Database for Standard Reference

Here's a link to the USDA Nutrient Database. You can search for specific foods nutritional information!

Here is a link that might be useful: USDA Nutrient Database

o Broccoli with Garlic and Lemon

2 pounds broccoli (about 4 heads)
4 Tbsp. butter
5 Tbsp. fresh lemon juice
2 cloves garlic, minced

Melt butter in small pan. Add lemon juice and garlic. Cut
broccoli florets and then peel skin off of the stalks and cut the peeled stalks into thin slices. Steam broccoli until just done and still crunchy. Pour butter, lemon juice and garlic mixture over broccoli and toss gently. Using the stalk is a great way to get the most out of your broccoli. The little slices of stalk are similar to water chestnuts and are nice and crunchy. We don't know for sure but are pretty confident that the stalk contains lots of good vitamins and fiber.

o Chicken Cordon Bleu

6 - 8 boneless chicken breasts pounded to 1/4 inch thick
6 - 8 slices smoked ham
6 - 8 slices Swiss cheese
1 egg
1/2 cup pork rinds
Salt and pepper to taste
Vegetable oil or non-stick cooking spray

Place 1 slice of ham and 1 slice of cheese on each chicken breast. Roll-up and secure with a toothpick. Dip each breast in the egg and then coat with the pork rinds. Sprinkle with salt and pepper. You may either fry these breasts in a skillet with hot oil or place in a baking dish and spray with non-stick cooking spray and bake in the oven at 350 degrees for about 45 minutes.
If you would prefer, you may substitute veal cutlets for the
chicken breasts. Veal has a wonderful flavor that goes very well in this recipe.

o Quincy Jones' Baby Back Ribs

5 lbs of baby back ribs
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 onions, thinly sliced
6 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped
Lawry's seasoned salt
Ground black pepper

Season ribs with salt & pepper. Rub chopped garlic & jalapeno peppers onto ribs. Layer sliced peppers & onions on top of ribs. Wrap in foil & place in refrigerator for up to 48 hrs. When ready to prepare, unwrap ribs & let come to room temperature--about an hour. Bake in 300 degree F oven for 8 hours.
Serves 4

o Baked Summer Squash

8 yellow squash, sliced
1 white or Vidalia onion, chopped
1 cup sour cream
1 cup cheddar cheese, grated
1/2 cup parmesan cheese, grated
3 Tbsp. butter, melted
1/4 cup real bacon bits
1/4 tsp. nutmeg
1 clove garlic, minced
salt and pepper to taste
paprika

Boil squash and onion until tender, drain. Place squash in a baking dish and pour melted butter over squash. Combine sour cream, cheddar cheese, 1/4 cup of parmesan cheese, bacon bits, garlic, nutmeg and salt and pepper and mix well. Place in baking dish with squash and stir. Top with the remaining parmesan cheese and paprika. Bake for 30 minutes at 350 degrees. This is the perfect remedy for all the squash that friends and family dump on you
this time of year. Don't get me wrong, I love fresh squash but can only eat so much during the two to three week period when it seems like every squash in the country ripens. As you can probably guess, the cheese, sour cream and bacon add quite a bit to the shy little squash in this recipe. There are so many goodies in this recipe that even the kids will like this squash....which again, is one of the true tests for a successful squash dish.

o Asparagus Vinaigrette

2-1/2 pounds asparagus, cooked and drained (To keep
color and freshness, put cooked asparagus into cold water
immediately after cooking.)
3 tablespoons balsamic vinegar
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 teaspoons salt
pepper to taste
1/2 teaspoon sugar
2 sweet gherkins, chopped fine

1. Put cooked asparagus in shallow glass dish.

2. Combine vinegar, oils, salt, pepper, and sugar in jar
with tight lid. Shake well.

3. Pour dressing over asparagus spears. Refrigerate for
a least 1 hour, turning asparagus twice during that time.

4. Arrange asparagus on a platter and sprinkle with
chopped gherkins.

Serves 6

o Zesty Chicken Nuggets * Horseradish Dip

1 pound boneless, skinned chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups finely crushed pork rinds
1/4 cup Romano cheese, grated
dash cayenne pepper
1 teaspoon dried thyme
1/2 cup melted, unsalted butter or vegetable oil

HORSERADISH DIP
1 cup sour cream
2-3 tablespoons prepared white horseradish,
depending on taste salt to taste
1/8 teaspoon white pepper

1. Preheat oven to 400 degrees F. Line 2 baking sheets
with foil.

2. Cut the chicken into 1-inch cubes.

3. Combine salt, pepper, porkrinds, cheese, and thyme
in a plastic bag. Shake well.

4. Dip chicken in melted butter or vegetable oil. Then roll
in crumb mixture.

5. Place chicken on foil-covered baking sheets and bake
in 400 degree F oven for 10 minutes. Cool and serve or
refrigerate.

Serves 4-6

HORSERADISH DIP
1. In a small serving bowl, mix sour cream, horseradish,
pepper, and salt. Chill.

Makes about 1 cup

o Peach and Raspberry Soup

INGREDIENTS:

1/2 cup white wine
1 cup orange juice
2 tablespoons sugar
3-1/2 cups chopped peeled Georgia peaches
2 cups plain yogurt
2 cups fresh raspberries

TO PREPARE:

* Combine the white wine, orange juice and sugar in a saucepan; mix well.

* Cook over medium heat until the sugar dissolves, stirring constantly. Stir in the peaches.

* Cook for 5 minutes or until the peaches have released their juices, stirring frequently. Let stand until cool.

* Puree the peach mixture in a food processor. Add the yogurt. Process just until blended. Chill, covered, for 1 hour or longer.

* Puree the raspberries in a food processor; strain into a bowl. Ladle the peach soup into soup bowls. Top with the raspberry puree.

SERVES 6

SOMEONE HELP ME--WOULD THIS WORK AS A LEVEL 2?

o RE: Aug. 2000-SS Recipes

With the yoghurt, sugar and wine, that is DEFINITELY level 2!!!!! Sounds good, though!
Nicole ;0)

o Juicy Pork Tenderloin

(Courtesy of Great American Recipes)

1/4 cup vermounth
2 cloves minced garlic
3 Tbsp. sugar (use your equivalent)
3 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp salt
1/2 tsp red pepper
3 Tbsp tomato sauce
2 tsp finely chopped fresh rosemary ( I always used dried)
2 lb pork tenderloin or pork loin roast

Combine first nine ingredients in a large Ziplock bag. Mix together well. Cut pork lengthwise into two long strips. (Remember to trim any visible fat.) Place pork in Ziplock bag. Make sure meat is well coated. Refrigerate for 2 to 4 hours min. to marinate.

Remove pork from bag. Place on a roasting rack in a baking or roasting pan. Bake at 350 for 35-45 minutes or until juices run clear. Let stand about 10 minutes. Cut into slices. Pour pan juices over meat. Serve with steamed veggies.

o Veggie Scramble

8 large eggs
1 small zucchini
1 small yellow squash
1 small yellow onion
1 small red bell pepper
1 small green bell pepper
1 tablespoon unsalted butter
1/2 cup grated mozzarella cheese

1. In a medium bowl, whisk eggs until light and frothy.

2. Quarter the zucchini and squash lengthwise, then cut
them diagonally into 1/2 inch pieces. Cut onion, red pepper,
and green pepper lengthwise into 1/4 inch slices.

3. In a large, nonstick sauté pan melt butter over medium
heat. Add the cut vegetables. Cook until the squash is tender and the onions are beginning to turn translucent.

4. Add the eggs to the sauté pan and continue to cook over
medium heat. While the eggs are still wet in the center but
beginning to cook on the edges of the pan, add the grated
mozzarella.

5. Using a rubber spatula, pull eggs that are cooked on the
edges to the center and gently shake the pan to redistribute
the scramble evenly over the cooking surface of the pan.
Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.

Serves 6-8

o A quick Pizza

I made this due to the fact that I bought the wrong Jimmy Dean sausage. I got the extra mild and we cannot stand the taste so I take it and pat real thin, then I put on paper toweling to get rid of as much grease as I can(JD sausage does not have much fat in its sausage) Then I put the patties in a pan and put pizza sauce and anything we like on them. Top with mozzarella cheese and put in oven at about 350. All you need to do is melt the cheese. Hubby and I both love this one. So yummy and quick. One could fry the meat up ahead of time and then pop in oven when you come home from work to have a filling and quick meal.

o Eggplant Casserole

INGREDIENTS:

3 medium eggplants, sliced into 1/4-inch slices
Salt
1/2 cup olive oil
1/2 cup onion (1 medium), coarsely chopped
1 pound ground beef
1 garlic clove, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cinnamon
1 teaspoon salt
Dash of freshly-ground pepper
1 (8-ounce) can tomato sauce
10 slices mozzarella cheese
1/4 cup freshly-grated Parmesan cheese

TO PREPARE:

Preheat broiler to 500 degrees.

Place sliced eggplant into a colander, sprinkle well with salt and set aside for at least 30 minutes to allow salt to draw excess liquid from eggplant. Pat eggplant slices dry with a paper towel. Place on a greased or non-stick baking sheet and brush with oil using a pastry brush. Broil for approximately 4 minutes or until slices are just browned. Turn slices over and repeat process for remaining side.

Layer broiled eggplant slices in a 9 x 13-inch greased baking dish. Set aside.

In a saute pan over medium-high heat, combine onion and ground beef and saute until meat is browned. Stir in garlic, oregano, basil, cinnamon, salt and pepper. Add tomato sauce, remove from heat and cool.

Preheat oven to 350 degrees.

Place large tablespoons of beef mixture on top of eggplant slices in baking dish. Place slices of mozzarella cheese over top to completely cover beef layer. Sprinkle with Parmesan cheese and bake at 350 degrees for 30 minutes.

Sprinkle with additional Parmesan cheese just prior to serving.

o grilled vegetable salad

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 cloves minced garlic
Dash of dried basil
Dash of dried oregano
4 slices zucchini
4 slices yellow squash
4 slices eggplant
1/2 red pepper, seeded
1 bunch arugula, rinsed and dried
3 leaves romaine, rinsed and dried
Parmesan shavings
Salt and pepper

In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings

Yield: 2 servings

o tomato salad

4 large, ripe tomatoes
1 teaspoon crushed oregano
2 ounces anchovy fillets *optional
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt to taste
fresh ground pepper to taste

1. Scald and peel tomatoes. Chill.

2. Cut each tomato into 4 slices and place the slices on
individual salad plates.

3. Sprinkle the oregano over the tomatoes on each plate.

4. Top the tomatoes with an anchovy (or preferred cheese
topping).

5. Drizzle oil and vinegar over the tomatoes.

6. Add salt and pepper to taste.

Serves 4

o okra and tomatoes

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
2 cups fresh okra, washed and drained. **
1 cup onions, chopped
2 cups tomatoes, peeled and cubed
2-Tablespoons butter or margarine
2-teaspoons salt
Dash pepper

**16-oz. package of frozen okra can be substituted for
fresh okra

Cut okra crosswise into one-half inch pieces. Combine
okra with all other ingredients in medium sized saucepan.
Cover pan and cook over low heat, stirring occasionally
until vegetables are tender (about 15-min).

o vintners salad

8 ounces mixed salad greens, such as leaf lettuce,
romaine, bibb lettuce
1 bunch watercress
1/2 cup grated Gruyere cheese (optional)
1/2 cup extra-virgin olive oil
2 tablespoons red wine
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon salt
1/4 teaspoon pepper

1. Wash greens and drain. Break into bite-size pieces
and chill for 1/2 hour.

2. Put greens and Gruyere in salad bowl.

3. Thoroughly blend remaining ingredients in a jar with
a tight lid.

4. Pour salad dressing from jar over salad and toss gently.
Serve at once.

Serves 6