o Somersize Recipes - June 2000

Posted by Nebr Nel on Thu, Jun 1, 00 at 7:47

Here we go!

Follow-Up Postings:

o RE: Somersize Recipes - June 2000

Thank you Nel!

Vidalia Onion Quiche.
It's wonderful! The top gets brown and sweet tasting.

6 cups sliced vidalia onions (or enough to fill your quiche pan)
1 clove garlic (or more)
olive oil
salt/pepper
1/2 cup grated cheese (I used mexican mix)
2 eggs
1/2 cup cream
tabasco sauce

Cook onions in olive oil. Be sure to cook on low heat and don't rush the cooking time. Slow cooking means a more flavorful quiche. Add garlic at the end.
When onions are very soft and glassy, take out of pan. Beat eggs slightly and add cream. Season with a dash of tabasco sauce. Add cheese and add salt and pepper. Pour egg/cheese mixture over onions and mix well. Pour into quiche or pie baking pan and bake at 375 deg for 45-50 minutes.

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Crustless Spinach Mushroom Quiche
(This was enough for a square pan)
16 ounces package frozen spinach
(make sure it's thawed and squeezed) I had too much water in my quiche.
butter
1 medium onion, chopped
2 cups chopped white mushrooms
6 eggs
2 cups diary cream
fresh pepper
2 cups grated Monterey Jack

Defrost spinach and drain well. Preheat oven to 350 deg. In a skillet, melt butter over medium low heat. When butter is hot and bubbly, add onion and mushrooms and saute until soft and all liquid from the mushrooms has cooked away, about 10 minutes. In the meantime, in medium bowl, using fork, whish eggs, creams and black pepper until well blended. Add grated cheese and spinach and mix well. Slowly add mushroom and onion mixture to egg mixture and mix well. Butter a 9 x 13 baking pan. Pour in custard mixture. Bake 35 to 45 minutes until custard is set and knife comes out clean. Do not overcook.

o RE: Somersize Recipes - June 2000

Cucumber and Tomato Salad

1 large cucumber, cut into chunks
2 medium tomatoes, cut into chunks
8 oz mozzarella cheese cubes
½ cup Italian dressing
4 oz crumbled feta cheese

Place vegetables and mozzarella cheese into a bowl. Pour Italian dressing over. Sprinkle with crumbled feta. Enjoy!

o RE: Somersize Recipes - June 2000

Here is a good salad dressing - adapted today from my Aunt Gladys' 60 year old recipe. She makes it with sugar...and I just put in splenda instead. The splenda version is a bit more tart, but was stil good on a salad of garden lettuce. I think it would be a good one to warm and put over spinach, or garden lettuce, with bacon for wilted lettuce.

1/4 cup splenda
1/4 balsamic or cider vinegar (I use a mixture)
whisk them together with a little salt and pepper, till splenda is blended in
then whisk in
1/4 cup olive oil
and finally, the pulp from 1 large clove of garlic. Whisk well.... let stand about an hour for the flavors to blend.

o RE: Somersize Recipes - June 2000

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Pulled Pork (Just in time for summer!)

1 Pork Butt Roast
(rub down with your favorite spices)
Cook overnight in crock pot. In the morning when it is still warm, you can shred with a knife and fork. The meat is so tender, the fat and bones just fall away.
Mix with BBQ below.

****

BBQ Sauce

1 can of Tomatoe Paste (small)
1 cup of water or pork broth above (fat removed)
1/2 stick of butter
1/4 cup cider vinegar
2 T of Worcestershire
1 T of Mustard
2 T of Lemon Juice
4 T of Splenda
Blend together and simmer for 5 mins.

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o RE: Somersize Recipes - June 2000

This is a delicious chicken recipe that has way too many calories for anyone worried about them.

2Lbs Chicken Cutlets - trimmed and sliced thin
2 cups of Parmesian Cheese
1/2 cup shredded cheddar cheese
1 1/2 sticks of butter
3 cloves garlic - minced

In bowl add cheddar to parmesian cheese. Melt butter in pan with garlic. Take chicken pieces and dip in butter (let excess drip off) then dip in parmesian cheese mixture. Make sure some cheddar sticks to the chicken, roll up and put in a baking dish (with seamed side down). I add a little olive oil to the pan and drizzle the leftover butter mixture over the rolled up chicken. Bake about 35 minutes at 350.

This recipe originally calls for 1 1/2 cups of breadcrumbs with 1/2 cup of parmesian added to it, as well as the cheddar cheese. I have also added a small amount of wine during baking too.

o RE: Somersize Recipes - June 2000

Here's a very nice recipe I just got from Epicurious's e-mag. Every month they have new recipes they send to subscribers. Just thought I'd share the wealth!
83% would make it again
GREEK SALAD
Serve this Greek salad as a crisp first course or lunch for two.
Active time: 15 min Start to finish: 15 min

1/2 small green bell pepper, chopped
1/4 seedless cucumber, chopped
1/2 small red onion, sliced
1 cup cherry tomatoes, halved
1/3 cup Kalamata or other brine-cured black olives, rinsed
2 teaspoons finely chopped fresh oregano
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 (6-oz) piece feta, quartered

3Toss together all ingredients except feta, then season with salt and pepper. Put feta on 4 serving plates and top with salad.

Feedback and Variations:
david warnick ( dupont1536@worldnet.att.com ) from puget sound area on 06/06/00
Pretty good, but I found that I liked it better, as did my family, when I added some chopped dry sausag--we like landjaeger--a couple of chopped hard-boiled eggs, and a bit of spinach, chopped very coarse.

A Cook from Batavia, Illinois on 06/06/00
This recipe was good but nothing really special. I added fresh greens to this and probably would make some other additions if I should happen to make it again.

Cally Xenophontos ( xeno@northnet.org ) from Potsdam, NY on 06/06/00
I'm Greek and I agree with Judy from Canada, we usually use roma tomatoes and red vinegar for this salad. In the spring and summer months we use fresh or dried mint instead of oregano. It gives this salad a wonderful flavor. Adding the feta in the salad is a must. It absorbs the taste of the olive oil and the mint.

Judy Sauvageau ( jsauvageau@hotmail.com ) from Ottawa, Canada on 06/06/00
I much preferred when I switched the cherry tomatoes for roma tomatoes. They give a richer flavour. I also replaced the lemon juice for red wine vinegar, a truly Greek experience.

A Cook from Clayton, CA on 05/26/00
Simple, and tasty. Is there anything more one could ask for in a recipe? I realize it's an oxymoron, but I think it's about time Gourmet went back to basics!

o RE: Somersize Recipes - June 2000

Well, I've been anxious to share this recipe because it is a miracle in itself. I asked if it was something you already had & no one answered so I'll take that as a no.

Legal SS Guacamole:

24 asparagus spears, trimmed & halved
1/2 cup salsa
1 tbsp cilantro leaves
2 cloves of garlic
4 scallions, thinly sliced

Instructions:

In a large nonstick skillet, combine asparagus and 1/2 cup water; bring to boil. Reduce the heat and simmer, covered, until the asparagus is tender-crisp, about 5 minutes. Drain and run cold water to cool. In a blender or food processor, puree the asparagus, salsa, cilantro and garlic. Add the scallions; pulse several times until chunky-smooth. Transfer to a serving bowl. Refrigerate, covered, until chilled, at least 1 hour.

Makes 6 servings

**This recipe is awesome!!! It tastes just like guacamole.

o RE: Somersize Recipes - June 2000

"No Honey" Honey-Mustard salad dressing or dip

1/4 cup water
scant 1/4 cup cider vinegar
1/2 cup mayonnaise
1/4 cup spicy mustard
1 teaspoon dry mustard
2 tablespoons (more or less) granualated Splenda

Mix together well until all lumps are gone and dressing is smooth. This is great over a salad or as a dip for veggies or chicken wings or tenders.

o RE: Somersize Recipes - June 2000

Mock Potato Salad

Fabulous! Tastes like the real thing!

6 cups cauliflower florets pieced small (about two heads)
1 cup diced celery
1/4 cup finely minced onion
2 tbsp. chopped parsley (or one tbsp. dried)
1 tsp. dill
2 tbsp. chopped chives/green onion
4 hard boiled eggs, 3 chopped and one sliced into rounds
1 tsp. salt
1/4 tsp. pepper

1.5 cups mayonaise
1/4 cup creme
1 tbsp mustard
2 tsp. Splenda
2 tbsp lemon juice or white vinegar
1/2 tsp. Lousiana hot sauce
paprika

Cook cauliflower in boiling salted water until just tender - about 3-4 minutes. Remove, drain and refridgerate. When cold, add celery, onions, parsley, dill, the three chopped eggs, salt and pepper. Toss to combine.

In another bowl stir dressing ingredient and adjust sweetness/tartness/saltiness to taste with Splenda, vinegar and salt/hot sauce. Pour dressing over cauliflower mixture and stir from the bottom of the bowl.

Lay the slices of egg over top of the salad and sprinkle with paprika. Chill.

Serves six people about 1 cup each. (Modified from Jean Pare's Company's Coming BBQ cookbook)
Nicole ;0)

o RE: Somersize Recipes - June 2000

First I wanted to let everyone know how much help you all have been to me. I'm not very inventive when it comes to cooking and the only thing holding me back from the Somersizing program was that Suzanne didn't have very many recipes and the ones she does have although they taste great take alot of prep. time. So thank you to all.

Here is a recipe I am going to try tonight that I found on the Low-Carb Cookbook:Recipes web sight. It sounds good. Hope yall like it.

Zuccini Pasta

serves 2

4 sm. zucchini
1/2 lb. cooked italian sausage links cut it up
2 T olive oil
Salt & Pepper
1 large garlic clove, pressed
several leaves of fresh Basil, torn
1 (14 1/2 oz) can diced tomatoes
1/2 cup Graded Parmesan
1 t. Oregano

Slice the unpealed Zuccini into ribbons, using a vegi pealer and turning the squash as you go. Put 1 T. of Olive oil in sauce pan over med. heat; when its warm, add pressed garlic. Saute breifly, then add the tomatoes and oregano. Let simmer uncovered for few minutes.

Meanwhile, heat the remaining T ofoil in a wide skillet; when hot, add zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add Sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter Parmesan over the top.

o RE: Somersize Recipes - June 2000

Hello Everyone:

Thanks for the great recipes - I want to try them all.

Nicole: Mock Potato Salad - What a great idea! I'll make it tonight and let you know how we like it, it sounds wonderful. I need some ideas for a picnic I'm having on Father's Day. Burger, Hot Dogs and (what! - no baked beans?)

Thanks Again
Take Care all,
Sophie

o RE: Somersize Recipes - June 2000

Hey, I put a link to the first recipe book on my website. Click on the link below; click on Somersizing; scroll down to the bottom off the page and click on recipe book.

It's a PDF file and should open right there for you but if it doesn't, I also included a link to the Adobe site to download a free version of the reader.

Once volume II is a little more substantial, I will post it here, too.

Enjoy
Peachy

Here is a link that might be useful: Somersize Recipes

o RE: Somersize Recipes - June 2000

This looked really good, so I thought I would post it from the Epicurious site. I will have to give it a try next time I buy radishes!

RADISHES WITH TARRAGON BUTTER
We've taken the French tradition of eating radishes with salt and butter (which tames the vegetable's bite) just a step farther. Serve the beurre blanc and salt in small individual dishes so guests can dip as they like. This fresh, springtime hors d'oeuvre would be well matched with steak or grilled fish.

Active time: 15 min Start to finish: 15 min

1/4 cup minced shallot
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoons
1/2 cup dry white wine
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh tarragon
30 whole radishes (preferably with tops)
Coarse sea salt

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.

Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.

Serve beurre blanc in a separate dish with radishes and salt.

Serves 6

o RE: Somersize Recipes - June 2000

They don't get much simpler than these:

Eggplant Parmesan (courtesy of Southern Living)

1 1-1/2 pound eggplant, sliced
1 cup shredded parmesan cheese
12 oz (3 cups) mozzarella cheese (though, the 6 cheese italian mixes would be very good as well)
1 1/2 cups of spaghetti sauce (I use Safeway Select, Roasted red pepper and garlic)

Lightly grease a 11x7x1-1/2" pan. Set oven to 375. Layer eggplant slices, 1/2 cup parm cheese, 1 cup mozzarella cheese, 3/4 cup of sauce. Repeat layer. Cover. Bake 50 minutes. Uncover. Sprinkle with 1 cup of mozzarella cheese. Bake 5 minutes more uncovered until cheese melts.

Easy, quick, and perfectly legal. Makes a great lunch.

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Sandwich Salad (I made this one up myself! :)

No exact quantities, it's up to you.

Iceburg lettuce (Lots of it)
Sandwich meat (3 oz or 3 slices)
tomato slice
hamburger pickle slices
onion slice (if you like onions on your sandwich)
cheese (grated or sliced)
Condiment of choice: mustard, thousand island or ranch dressing, mayo or miracle whip

Layer in the order listed. Top with your choice of condiment (If using grated cheese, mix cheese and condiment, then spread on top.) Cut everything into small fork size pieces and enjoy.

o RE: Somersize Recipes - June 2000

Beef Tenderloin With Mushrooms

INGREDIENTS:

1 pound fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup melted butter or margarine
1/4 cup chopped fresh parsley
1 (6- to 7-pound) beef tenderloin
1/2 teaspoon seasoned salt
1/4 teaspoon lemon pepper
4 ounces bleu cheese, crumbled
1 (8-ounce) bottle red wine vinegar and oil salad dressing
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress

TO PREPARE:

* Saute the sliced mushrooms and green onions in the butter in
a skillet; drain. Stir in the parsley and set aside.

* Trim the excess fat from the tenderloin. Cut a pocket in 1
side, leaving 1/4 inch or more uncut at each end. Sprinkle with
the seasoned salt and lemon pepper. Spoon the mushroom mixture
into the pocket.

* Sprinkle the filling with the bleu cheese. Close the pocket
and secure at 2-inch intervals with heavy string.

* Place the tenderloin in a shallow dish. Add the salad
dressing. Marinate in the refrigerator for 8 hours or longer,
basting occasionally.

* Drain the tenderloin; press the peppercorns into the surface.

* Grill, covered, over medium heat for 35 minutes or until done
to taste. Remove to a platter, discarding the string. Arrange
the whole mushrooms and watercress around the tenderloin.

SERVES 10
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o RE: Somersize Recipes - June 2000

ok.. these sound like regular recipes...and they work.. all the better...*S*.. but everytime I go to someone's link for the sommersize recipes all I get is a page about some couples and how long they have been together,,, peachy's page.. or something,, is there a secret way to get to some real recipes from there...?? I am confused...

o RE: Somersize Recipes - June 2000

Stacy, here is the recipe for the Mock Pancakes. I moved it to this thread from the April one.

Mock French Toast/Pancakes #1
4 T ricotta cheese (I use heaping TBSPs)
2 eggs, beaten
1/2 t. vanilla extract
1/8 t. cinnamon
dash nutmeg
Mix ingredients well and pour into heated, buttered 10" skillet. Cook until brown on bottom and set on the top. Carefully turn and cook on the other side. (I usually slide out of the skillet onto a plate and flip it back into the skillet to cook the other side.)

Mock French Toast/Pancakes #2
1 egg, beaten
2 T ricotta cheese (I use heaping TBSPs)
1 t. vanilla extraxt
dash cinnamon & nutmeg
1 packet Equal
Heat 8" skillet with butter. Beat egg and add ricotta, vanilla, cinnamon, nutmeg & Equal. Blend well and pour into skillet and cook on one side until set on top. Flip to brown on other side.(see tip above for flipping)

Toppings: Butter or Sugar-free maple syrup or for Level 2, pureed berries.


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o RE: Somersize Recipes - June 2000

Watermelon Treat! 8-)Take one pound of watermelon, seeded & take the rind off & 3 Tablespoons of lemon juice.
Put that in the blender & mix until smooth. Pour in a cake pan & freeze for 30 minutes. Take it out & stir it & place in the freezer for another 30 minutes. Then serve in a chilled bowl.

o RE: Somersize Recipes - June 2000

CHICKEN GUMBO

8 oz Polska Kielbasa or Cajun Sausage, cut into 1" slices
1/3 cup olive oil
1 lb. frozen okra
2 c diced onions
1 c coarsely chopped red bell pepper
1 c coarsely chopped green bell pepper
4 cloves garlic, finely minced
5 c chicken broth
3 c drained canned plum tomatoes, slightly crushed
1 tsp. ground cumin
½ tsp. cayenne pepper (can use more)
½ tsp. salt
½ tsp. pepper
1 bay leaf
1 lb. cooked chicken breast, cut into chunks
2 Tbls. chopped fresh Italian parsley

In a large pot, saute the sausage over medium heat until brown, about 15 minutes; remove the sausage and set aside.

Add the oil, okra, onions, bell peppers, and garlic. Stir and cook 10 minutes. (If fresh okra is used, cook the okra first over medium heat until soft, about 15 minutes)

Add the chicken stock, tomatoes, cumin, cayenne, salt, black pepper and bay leaf. Simmer, uncovered for 30 minutes. Add the chicken and sausage and simmer for another 10 to 15 minutes.

To vary, add more cayenne pepper (make it more spicy) OR use more chicken breast and a few more onions to make for a thicker pot (more "stuff" in it).

_________________________

CHILE RELLENO Omelet
(adapted from Chile Relleno Casserole)

1 - 2(7 oz) can whole green chiles (I use Anaheim if I am using fresh chiles, roasted under broiler and skins removed)
1/2 lb Monterey Jack cheese
3 eggs
milk (I use water, but you could use cream)
½ tsp salt and pepper
1 1/2 c cheddar cheese

Slit chiles lengthwise, remove seeds. Slice M. Jack cheese in ¼" slices and place inside chiles. Place in hot skillet, start them cooking (to help cheese melt) Mix eggs, milk, salt and pepper. Pour over chiles. Sprinkle top with cheddar cheese.

o RE: Somersize Recipes - June 2000

ZUCCHINI CRAB CAKES

¼ C diced onion (I used green onions)
1 tsp. Olive oil
1 egg, beaten
¼ C parmesan or Romano cheese
½ - 1 t. lemon-pepper seasoning
¼ C crushed plain pork rinds
1 6-oz. Can fancy or lump crabmeat, drained
½ med zucchini, grated (or 1 generous C)
S&P
1-2 T olive oil

1. Soften onion in 1 t. hot oil in 10-12” skillet.
2. Sprinkle grated zucchini with salt and pepper and drain on paper towels.
3. Combine beaten egg with Parmesan or Romano cheese and lemon-pepper seasoning. Let stand while crabmeat and zucchini drain.
4. Combine softened onion, egg mixture, crushed pork rinds, crabmeat and zucchini in small bowl.
5. Using same skillet you used for onions, heat 1-2 T olive oil over medium heat.
6. Scoop zucchini-crab mixture into hot skillet, using ¼ C scoop. Flatten the patties with spatula and brown on both sides, taking care when turning.

Yield: 5-6 patties

o RE: Somersize Recipes - June 2000

This isn't really a recipe, but I was really hungry for tacos this weekend and wasn't in the mood to really cook.

I used Romaine lettuce leaves for the shell. They were long enough and sturdy enough to hold the filling (taco meat, cheese, sour cream).

Yum.

o RE: Somersize Recipes - June 2000

Here are some basic descriptions of the different kinds of olive and the ways you can use them; Hope you find this helpful.

Premium Extra Virgin Olive Oil - Top of the line, 100% Italian extra virgin olive oil from the first cold presssing. Robust and intense with olive flavor, this is ideal for flavoring any dish and especially for dipping bread. (Not on SS level 1 though!)

Extra Virgin Olive Oil - A blend of extra virgin olive oils from the first cold pressing. Rich olive flavor best for salads, vegetables and marinades.

Mild Olive Oil - Extremely verstile and well balanced with a suptle blend of olive oils from throughout the Mediteranean. Perfect for pasta (Level 2), sauces, sautes and in any recipe.

Light Olive Oil - Light in color with just a hint of olive flavor, perfect for frying. The natural goodness of the oil comes through without over-powering the flavor of the food itself.

o RE: Somersize Recipes - June 2000

Good for an afternoon snack. Best if you warm in microwave. Since they don't have preservatives, you need to put them into three or four freezer bags and freeze.

Healthy Muffin Recipe: (makes 2 dozen)

2 heaping cups One minute Quaker Oats
2 heaping cups 100% Bran or All Bran
2 Cups Boiling Water
In large bowl pour boiling water onto the mixed Oats and Bran and mix well.
Add the following mixing well
1 tub (32oz) FF plain yogurt
3 1/2 to 4 Cups Whole Wheat Flour
2 1/2 tsp B. Soda
2 1/2 tsp B. Powder
Sweetner - (your choice to taste) (I used 12 bags of Equal)
Mix well, you may need to add more water or
juice as needed -but the batter will be really thick
Scoop into 2 non-stick muffin tins and bake at 350 for
approx 30 minutes or until done.

o RE: Somersize Recipes - June 2000

Here's a recipe my mom sent me - I'm going to try it without the pie shell and see how it turns out (with more cheese, of course!):

Cajun Quiche

10" cooked pastry shell (leave this out for Level 1)
1 C. shredded Swiss cheese
1/2 pound crabmeat, drained (I plan to leave this out and use more shrimp or crawfish)
1/2 pound peeled cooked crawfish or shrimp
2 green onions, finely chopped
4 eggs, beaten
1 C. whipping cream
1/2 tsp. salt
1/8 tsp. cayenne pepper

Sprinkle cheese evenly over bottom of cooked and cooled pie shell. Top with crabmeat, crawfish or shrimp, and green onion. Mix beaten eggs, cream, salt, and pepper. Pour over mixture in pie shell. Microwave on high for 9 minutes. Stir gently once or twice during cooking time. Center will still wiggle but will finish cooking while standing a few minutes.

NOTE: Since I will be making this without the pie crust, I plan to just mix the cheese and shrimp/crawfish with the egg mixture. I also plan to bake mine at 350 degrees until it looks done. I'll let y'all know how it turns out, but this sounded so good I just had to share!

Lisa in TX

o RE: Somersize Recipes - June 2000

I got this from another SS forum and don't remember who posted it there. I would give her credit if I did. It is a simple tasty great drink when it is hot.

Root Beer Slush.
1 can of diet root beer. Open and put in freezer until it starts to slush. Take out and put in blender with 2 tbsp whipping cream. Blend good and pour and enjoy. :) I used the Diet Rite Tangerine and it tasted like a creamsicle. The slush part is kinda water tasting as it seems the flavor stays in the liquid. Very good and cooling. Also filling. :)

o RE: Somersize Recipes - June 2000

ITALIAN SALSA

Replacing some of the ingredients changes the whole
character of this preparation.

Makes about 1 1/2 cups

6 Roma tomatoes, diced
1/2 teaspoon Garlic, minced
2 Tablespoons Olive oil
1 1/2 teaspoon Balsamic vinegar
3 Tablespoon Basil, fresh, chopped
1 small Green bell pepper, seeded and diced

Mix all ingredients in a medium bowl. Allow to rest at
least 20 minutes. Serve at room temperature. Serve over chicken or fish.

o Sliced Mariated Tomatoes

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(Had for dinner party the other night- goes great with grilled meats!!) xx oo Nel

Marinade for Tomatoes

½ Cup of Olive Oil or Canola Oil
¼ Cup of Tarragon Vinegar
Parsley (1/3 cup fresh or 3 Tbl of dried)
1 crushed garlic clove
4 tsp of mustard
2 tsp of Splenda (or equiv.)
Salt and Pepper
8 ripe tomatoes sliced. Marinate tomatoes for 4 hours.
Serve tomatoes room temperature.

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o RE: Somersize Recipes - June 2000

Veal Imperial

from Above & Beyond Parsley...
Food for the Senses
___________________________________

INGREDIENTS:

1/4 cup (1/2 stick) butter
2-1/2 pounds veal, cut into 1-1/2 inch cubes
3/4 cup finely chopped onion
2 tablespoons instant beef bouillon granules
1-1/2 cups boiling water
1/2 cup dry white wine
1 tablespoon paprika
1 teaspoon fresh lemon juice
1/8 teaspoon thyme
1/2 cup sour cream
2 tablespoons sherry

TO PREPARE:

In a large skillet, melt butter and brown veal. Add onion and
cook until tender.

In a bowl, dissolve bouillon in boiling water. Stir in white
wine, paprika, lemon juice and thyme. Pour into skillet over
veal and onions. Cover and simmer over low heat for 1-1/2 hours
or until meat is tender. Stir in sour cream and sherry just
before serving.

SERVES 4 - 5

o RE: Somersize Recipes - June 2000

Molly's Fish Marinade

Juice of 2 Lemons
1/2 teaspoon Lemon zest (optional)
1 teaspoon Horseradish
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Dry Hot Mustard
3/4 cup Olive Oil

Blend well (a food processor is nice but not necessary)

Marinate fish for 1 hour before placing on a hot BBQ.
Brush remaining marinade on fish while cooking.

I've used this on...Halibut, cod, yellow fin tuna & red snapper so far! It might even be a "10" on chicken too!!!

o RE: Somersize Recipes - June 2000

SUMMER SQUASH LEMON THYME SOUP
2 tablespoons of extra-virgin olive oil
2 large sweet onions, chopped
1 leek, chopped
6 garlic cloves, chopped
6 yellow summer squash (about 3 pounds), trimmed and coarsely chopped
4 sprigs of lemon thyme (or 4 sprigs of thyme and 2 strips of lemon peel), plus fresh sprigs for garnish
5 cups of sodium-free chicken broth
½ teaspoon salt
2 to 4 tablespoons of fresh lemon juice
Hot pepper sauce
Parmesan cheese, pine nuts and lemon zest for garnish

In a 4-quart Dutch oven, heat the olive oil over medium heat. Add the onions, leek and garlic and cook, stirring, for 10 minutes or until onions are soft. Add the squash and lemon thyme and cook, stirring for 5 minutes. Increase to medium high heat; add the chicken broth and salt. Cook, partially covered, at a low boil for 20 minutes or until the squash is soft. Discard the thyme.

Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through. Add the lemon juice and hot pepper sauce to taste.

Garnish the soup with shaved Parmesan, pine nuts, thyme sprigs and lemon zest. Serve hot.

Serves 8 (makes 8 cups or 8 first-course servings)