Preparation time - 10 minutes Cooking time - 5 minutes Yield - 4 servings
- EIGHT GREEN TOMATOES, CUT IN ONE QUARTER INCH SLICES
- HALF A CUP OF FLOUR
- HALF A CUP OF RITZ CRACKER CRUMBS
- FOUR TABLESPOONS OF VEGETABLE OIL
- TWO EGGS, BEATEN
- TWO TABLESPOONS OF MILK
- SALT AND FRESH GROUND PEPPER
- PARMESAN CHEESE
Mix egg, milk, salt and pepper in a bowl. Dip tomato slices in the flour, then into the egg mixture and finally into the cracker crumbs. In a large frying pan, gently saute the slices in the vegetable oil until crispy brown. Garnish with parmesan cheese. Serve hot.
Preparation time - 5 minutes Cooking time - 25 minutes Yield - 8 servings
- TWO LARGE EGGPLANTS, CUT INTO SIX TO EIGHT SLICES
- FOUR LARGE TOMATOES, CUT INTO SLICES
- SIX TABLESPOONS OF OLIVE OIL
- A HALF A CUP OF CHOPPED FRESH BASIL
- A QUARTER CUP OF CHOPPED FRESH OREGANO
- THREE GARLIC CLOVES, MINCED
- FRESH GROUND PEPPER
Mix olive oil, basil, oregano, garlic and pepper in a bowl. Preheat grill to medium. Dip slices of eggplant and tomato in mixture and arrange in alternating slices on a piece of double thickness tin foil. Wrap tightly in the tin foil and cook on grill with cover closed for 25 minutes. Open tin foil and pour remaining mixture over slices. Serve hot.
Preparation time - 5 minutes Cooking time - 20 minutes Yield- 6 servings
- ONE CUP OF RICE
- TWO CUPS OF WATER
- FOUR TABLESPOONS OF FRESH BUTTER
- HALF A TEASPOON OF WHITE SUGAR
- ONE TEASPOON OF SALT
- TWO TEASPOONS OF GROUND TUMERIC
- ONE TEASPOON OF DRY MUSTARD
- THREE TABLESPOONS OF LEMON JUICE
Bring water to a boil in a large saucepan. Slowly add rice and boil. Cover and simmer for 20 minutes until liquid is absorbed. Melt butter in a small skillet over medium heat, add salt, tumeric and mustard. Pour the seasoned butter over the cooked rice. Add the lemon juice and stir well to blend in spices and juice. Serve.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - 4 to 6 servings
- ONE POUND OF FRESH MUSHROOMS
- TWO TABLESPOONS OF CHOPPED ONION
- FIVE TABLESPOONS OF FRESH BUTTER
- FOUR TABLESPOONS OF FLOUR
- ONE CUP OF MILK
- ONE CUP OF CHICKEN BROTH
- THREE TABLESPOONS OF CHOPPED PIMENTO
- TWO TABLESPOONS OF PIMENTO JUICE
- TWO TABLESPOONS OF DRY SHERRY
- SALT AND FRESH GROUND PEPPER
Wash mushrooms and separate stems from caps. Melt butter over medium heat in a skillet. Add stems and onions. Stir fry for one minute, add caps and continue cooking for two minutes. Remove mushrooms from skillet. Stir in flour, salt and pepper. Add milk slowly and cook until it thickens, then stir in the chicken broth and remaining ingredients. Add mushrooms and taste for seasoning. Serve hot over toast or bed of rice.
Preparation time - 15 minutes Cooking time - 25 minutes Yield - serves 4
- HALF A HEAD OF FRESH CAULIFLOWER
- ONE AND ONE HALF A TABLESPOON OF FRESH BUTTER
- TWO TABLESPOONS OF FLOUR
- ONE CUP OF FRESH MILK
- ONE QUARTER CUP OF FRESHLY GRATED PARMESAN CHEESE
- ONE QUARTER CUP OF GRATED MOZZARELLA CHEESE
- ONE QUARTER CUP OF CHOPPED FRESH DILL OR ONE TEASPOON OF DRIED DILLWEED
- FRESHLY GROUND BLACK PEPPER
- ONE HALF CUP OF CHOPPED COOKED HAM
- ONE HALF A SWEET RED PEPPER, CHOPPED
- ONE QUARTER CUP OF FRESH BREAD CRUMBS
Cut cauliflower into florets. Blanch for 5 minutes, or until tender crisp, in a large pot of boiling water. Drain and set aside. Melt butter in a saucepan. Add flour an cook over low heat, stirring for one minute. Pour in milk an simmer for two minutes, stirring constantly. Add parmesan and mozzarella cheeses, dill, pepper to taste. Cook, stirring, until cheese melts. Arrange cauliflower, ham and sweet pepper in a lightly greased shallow baking dish. Pour sauce evenly over. Sprinkle with bread crumbs. Bake in preheated oven at 374F for 25 minutes. Serve.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 4
- TWO RED APPLES, SLICED IN THIN WEDGES
- ONE LARGE RED ONION, CUT IN HALF AND SLICED
- TWO TABLESPOONS OF FRESH BUTTER
- ONE POUND OF FRESH SPINACH, WASHED, STEMS REMOVED
- ONE HALF CUP OF WHIPPING CREAM
- ONE HALF TEASPOON OF SALT
- FRESHLY GROUND NUTMEG
- FRESHLY GROUND BLACK PEPPER
- ONE QUARTER CUP OF TOASTED, CHOPPED HAZELNUTS
In a large saucepan, saute onion in butter until tender. Add apple wedges and cook over medium heat, stirring occasionally for 3 to 5 minutes until tender crisp. Dry spinach and chop coarsely. Add spinach to apples and cook, covered until it wilts. Uncover and add cream, salt, nutmeg and pepper. Cook, stirring gently, until sauce thickens slightly. Serve garnished with toasted hazelnuts. (To toast hazelnuts, place on a baking sheet in 350F oven for 10 minutes)
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4
- ONE AND ONE HALF POUNDS OF FRESH BROCCOLI
- THREE TABLESPOONS OF ITALIAN STYLE SALAD DRESSING
- HALF A GARLIC CLOVE, CRUSHED
- TWO TABLESPOONS OF CHOPPED ONION
- ONE TABLESPOON OF LEMON JUICE
- THREE TABLESPOONS OF CHOPPED BLACK OLIVES
Cook broccoli in simmering salted water until tender. Drain thoroughly and keep hot. Heat dressing in a small skillet. Add garlic and onion. Saute until tender. Stir in lemon juice and olives. Pour dressing over broccoli and serve.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 6
- ONE AND ONE HALF POUNDS OF FRESH GREEN BEANS
- ONE HALF OF A MEDIUM ONION, FINELY CHOPPED
- THREE TABLESPOONS OF FRESH BUTTER
- A DASH OF SWEET BASIL
- SALT AND FRESHLY GROUND BLACK PEPPER
- TOASTED SLIVERED ALMONDS OR CASHEWS
French cut the beans (leave long with the ends trimmed). Simmer covered in a small amount of salted water until tender. Drain and keep hot. Saute the chopped onion in butter until browned, add sweet basil, pepper and salt. Pour sauce over hot beans in a serving dish. Garnish with almonds of cashews.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - 4 servings
- FOUR CUPS OF SHREDDED RED CABBAGE
- HALF A CUP OF BOILING WATER
- ONE TEASPOON OF SALT
- TWO SLICED RED APPLES
- ONE QUARTER CUP OF BROWN SUGAR
- ONE QUARTER CUP OF APPLE CIDER VINEGAR
- THREE CLOVES
- ONE TABLESPOON OF FRESH BUTTER
Put shredded cabbage into a skillet and add boiling water and salt. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Add apple slices, continue cooking until apple is soft. Drain thoroughly. Stir in sugar, cider vinegar, cloves and butter. Cover pan and heat slowly for 2 or 3 minutes. Remove cloves before serving.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 4 people
- TWO AND A HALF CUPS OF CANNED CHICK PEAS, DRAINED, RINSED
- FOUR TABLESPOONS OF SUN-DRIED TOMATO BITS
- ONE RED ONION, SLICED THINLY
- ONE MEDIUM TOMATO, CHOPPED
- ONE TABLESPOON OF OLIVE OIL
- ONE HALF TEASPOON OF DRIED ROSEMARY
- HALF A CUP OF CHICKEN STOCK
- ONE TABLESPOON OF BALSAMIC VINEGAR
Warm the olive oil in a large skillet over medium heat. Add the onions and rosemary. Cook, stirring frequently, for 2 or 3 minutes or until tender. Stir in the chicken stock and chopped tomato. Cook for 3 or 4 minutes, or until all the liquid has evaporated. Stir in the chick peas, tomato bits and vinegar. Cook for 1 or 2 minutes or until heated through.
Preparation time - 5 minutes Cooking time - 30 minutes Yield - serves 4
- HALF A CUP OF CHOPPED MACADAMIA NUTS
- HALF A CUP OF DRIED, HOT RED PEPPERS
- ONE AND ONE THIRD CUPS OF UNCOOKED LONG GRAIN RICE
- THREE TABLESPOONS OF UNSALTED FRESH BUTTER
Drop rice into boiling salted water. Heat to boiling, stirring once. Reduce heat and let simmer until rice is just tender (12 to 15 minutes). Drain rice in a colander. Place colander over steaming water. Cover rice with a single sheet of paper towel. Let steam for 15 minutes. In a small skillet, melt butter. Stir in the hot peppers and macadamia nuts. Cook, stirring constantly until nuts begin to turn golden. Toss with the hot rice in a bowl. Serve immediately.
Preparation time - 20 minutes Cooking time - 15 minutes Yield - serves 4
- ONE AND ONE HALF POUNDS OF PEELED, CHOPPED CARROTS (ABOUT 12)
- ONE QUARTER CUP OF MELTED BUTTER
- ONE TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESH GROUND PEPPER
- TWO TABLESPOONS OF FRESH CREAM
- TWO TEASPOONS OF COGNAC
Cook carrots in water until tender. Drain. In a blender, process until finely chopped. Add butter, salt and pepper. Process for another 30 seconds. Add cream and cognac and process until combined. Taste and adjust seasoning if required. Reheat in microwave oven.
Preparation time - 20 minutes Cooking time - 30 minutes Yield - serves 6 to 8
- ONE MEDIUM EGGPLANT, PEELED, HALVED, SLICED
- THREE MEDIUM ZUCCHINI, SLICED
- ONE CUP OF SLICED MUSHROOMS
- HALF A CUP OF GREEN PEPPER STRIPS
- HALF A CUP OF SLICED SCALLIONS
- HALF A CUP OF GREEN ONIONS, CHOPPED IN ONE INCH PIECES
- TWO MEDIUM GARLIC CLOVES, MINCED
- ONE CUP OF CHERRY TOMATOES, HALVED
- HALF A TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESHLY GROUND PEPPER
- TWO CUPS OF SHREDDED CHEESE
- ONE QUARTER CUP OF CORN OIL
Heat oil in a large skillet and saute eggplant, browning slightly on both sides, then put aside. Saute zucchini, mushrooms, green peppers, scallions, green onions and garlic for several minutes. Add tomatoes, salt and pepper. Alternate layers of vegetables and cheese in a buttered shallow 1.5 quart casserole dish. Sprinkle cheese over the top. Bake for 30 minutes in a 350F oven.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 6 to 8
- ONE POUND OF FRESH GREEN BEANS
- EIGHT SLICES OF BACON
- EIGHT GARLIC CLOVES, CRUSHED
- FOUR TABLESPOONS OF FRESH BUTTER
Boil beans in water until cooked, but still crispy. Drain. Melt butter and stir in crushed garlic. Cook bacon until cooked, but flexible. Divide beans into individual bundles and wrap each bundle with a bacon slice. Place in a baking dish in a single layer. Drizzle with garlic butter. Bake for 10 minutes. Serve hot.
Preparation time - 10 minutes Cooking time - 30 minutes Yield - serves 4 to 6
- TWO CUPS OF WHITE RICE
- TWO TABLESPOONS OF SAKE OR SAUTERNES
- HALF A TEASPOON OF SALT
- TWO AND ONE HALF CUPS OF BREWED GREEN TEA
Add sake or sauternes and salt to brewed tea. Stir. Add rice. Cover and heat for about 3 minutes until rice boils, then turn heat to medium and cook for 10 minutes. Simmer for 10 more minutes. Turn heat off and let rice stand for 10 minutes. Serve.
Preparation time - 10 minutes Cooking time - 35 minutes Yield - serves 4 to 6
- FOUR GREEN PEPPERS
- FOUR RED PEPPERS
- FOUR YELLOW PEPPERS
- FOUR TOMATOES, CUT IN WEDGES
- ONE LARGE SPANISH ONION, THINLY SLICED
- TWO TABLESPOONS OF OLIVE OIL
- THREE TABLESPOONS OF FRESH BUTTER
- TWO GARLIC CLOVES, FINELY CHOPPED
- ONE QUARTER CUP OF TOMATO SAUCE
- HALF A CUP OF SWEET WHITE WINE
- HALF A TEASPOON OF OREGANO
- ONE QUARTER TEASPOON OF TARRAGON
- ONE QUARTER TEASPOON OF SALT
- FRESHLY GROUND BLACK PEPPER TO TASTE
Cut peppers in long strips after removing seeds. In a large skillet, heat butter and olive oil. Saute onion and garlic until golden. Add pepper strips, continue to cook over low heat, add tomatoes, tomato sauce, wine, tarragon, oregano, salt and pepper. Stir well and simmer for 30 minutes. Serve.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 4
- ONE FRESH EGGPLANT, PEELED AND CUT IN HALF INCH CUBES
- ONE CUP OF SOUR CREAM
- THREE TABLESPOONS OF FRESH BUTTER
- HALF A TEASPOON OF WHITE SUGAR
- A QUARTER TEASPOON OF CHILI POWDER
- A QUARTER TEASPOON OF GARLIC SALT
In a skillet saute eggplant until soft and golden brown. Remove from skillet to a mixing bowl. Set aside. In a separate bowl, mix chili powder, garlic, sour cream and salt. Pour over eggplant and toss lightly. Chill before serving.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4 to 6
- TWO POUNDS OF FRESH GREEN BEANS, CUT INTO ONE INCH PIECES
- ONE CUP OF GREEN PEPPER, FINELY CHOPPED
- ONE QUARTER CUP OF SPANISH ONION, FINELY CHOPPED
- ONE GARLIC CLOVE, MINCED
- TWO TABLESPOONS OF FRESH BUTTER
- ONE TABLESPOON OF OLIVE OIL
- ONE TABLESPOON OF DRY VERMOUTH
- ONE QUARTER CUP OF BOILING WATER
- ONE TEASPOON OF SALT
- ONE TEASPOON OF BASIL
- ONE EIGHTH TEASPOON OF OREGANO
- TWO OUNCES OF PARMESAN CHEESE, GRATED
In a large skillet, saute garlic in olive oil and butter, add onion and green pepper. Stir and cook for about 3 minutes over medium heat. Add beans, vermouth, boiling water, salt, basil and oregano. Cover and cook for about 15 minutes until beans are tender. Blend in half the Parmesan cheese and heat for 1 minute longer. Pour beans into a serving bowl and sprinkle with the remaining Parmesan cheese. Serve hot.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4 to 6
- ONE MEDIUM RED CABBAGE, SHREDDED
- FOUR SLICES OF BACON, CHOPPED
- ONE RED APPLE, CORED, CHOPPED
- ONE SMALL ONION, SLICED
- ONE QUARTER CUP OF BROWN SUGAR
- ONE QUARTER CUP OF CIDER VINEGAR
- ONE TABLESPOON OF LEMON JUICE
- ONE QUARTER TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND BLACK PEPPER
- TWO TABLESPOONS OF FLOUR
- HALF A CUP OF WATER
Boil cabbage in water (with the lemon juice and a little vinegar) until tender, about 8 to 10 minutes, then drain. Cook bacon in a skillet until crisp and drain, reserving 1 tablespoon of fat. In the skillet, stir brown sugar and flour into bacon fat, stir in water, vinegar, salt, pepper, apple and onion. Cook over medium heat for 5 minutes, stirring frequently until mixture thickens. Stir mixture into hot cabbage and serve hot.
Preparation time - 5 minutes Cooking time - 20 minutes Yield - 3 or 4 persons
- ONE POUND OF GREEN BEANS
- ONE TABLESPOON OF FRESH BUTTER
- ONE EIGHTH OF A TEASPOON OF CINNAMON AND CLOVES
- ONE TABLESPOON OF CUMIN
- SALT TO TASTE
- CAYENNE PEPPER TO TASTE
Cook beans in hot water until tender, drain. Add butter, cinnamon and cloves, cumin and cayenne. Toss beans until butter has melted and seasonings are well blended. Serve.
Preparation time - 5 minutes Cooking time - 10 minutes Yield - serves 4 to 6
- FOUR CUPS OF FRESH GREEN PEAS
- TWO TABLESPOONS OF FRESH BUTTER
- ONE TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND BLACK PEPPER
- ONE TEASPOON OF SUGAR
- ONE HALF A TEASPOON OF BASIL
In a saucepan, place peas with one cup of water and basil, salt and sugar. Cook for 8 to 10 minutes until peas are just tender. Add butter and pepper. Serve hot.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 4 to 6
- TWO DOZEN SMALL FRESH CARROTS
- ONE QUARTER CUP OF VERMONT MAPLE SYRUP
- ONE QUARTER CUP OF FRESH BUTTER
- ONE TEASPOON OF DRY MUSTARD
- ONE HALF TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- ONE TEASPOON OF SUGAR
- ONE CUP OF WATER
In a saucepan, place the carrots, one cup of water, salt and sugar. Cover and bring to a boil and cook for 8 to 10 minutes until just tender. Remove carrots and keep warm. Boil the carrot water until it is reduced down to half a cup. Add maple syrup, butter and mustard. Cook for 5 to 7 minutes until mixture is slightly heavy. Add pepper and carrots. Stir gently until carrots are glazed. Serve hot.
Preparation time - 5 minutes Cooking time - 10 minutes Yield - serves 4 to 6
- FOUR CUPS OF FRESH GREEN PEAS
- THREE TABLESPOONS OF FRESH BUTTER
- HALF A TEASPOON OF SALT
- ONE TEASPOON OF SUGAR
- ONE TEASPOON OF FINELY CHOPPED DRIED MINT LEAVES
In a saucepan, place the peas and one half cup of water. Bring to a boil and cook for 8 to 10 minutes until the peas are just tender. Add butter, salt, sugar and mint leaves. Mix gently until butter has melted and seasoning is evenly distributed. Serve hot.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - serves 4 to 6
- TEN MEDIUM TO SMALL POTATOES, PARED AND THINLY SLICED
- TWO MEDIUM ONIONS, SLICED
- HALF A CUP OF FRESH BUTTER
- THREE TABLESPOONS OF FRESH PARSLEY LEAVES, CHOPPED
- THREE QUARTERS OF A TEASPOON OF SALT
- FRESHLY GROUND WHITE PEPPER
- ONE TEASPOON OF DILL
In a large skillet, heat butter and saute potato and onion slices for about 10 minutes, add dill and continue for about 5 more minutes, turning often until golden brown and tender. Serve hot and sprinkle with salt, pepper and parsley.
Preparation time - 20 minutes Cooking time - 20 minutes Yield - serves 4
- TWO POUNDS OF SMALL, YOUNG, FRESH CARROTS
- SIX TABLESPOONS OF FRESH BUTTER
- ONE TABLESPOON OF SUGAR
- ONE HALF TEASPOON OF NUTMEG
- ONE OUNCE OF COINTREAU
- FRESHLY GROUND BLACK PEPPER
- SALT
Scrape and slice carrots. Cook in lightly salted water until tender and drain, reserving half the liquid. Puree carrots in a blender. Combine them with melted butter, sugar, nutmeg, salt and pepper to taste and enough carrot liquid to moisten the puree. Cook over low heat, stirring frequently until well heated. Stir in Cointreau just before serving. Serve hot.
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