Concia of Zucchini

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium green zucchini
3 medium yellow zucchini
1/4 cup virgin olive oil
6 medium clove garlic, peeled and — finely minced
2 bunches fresh basil chiffonade — to yield 1 C
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/4 cup red wine vinegar
1 porcelain or glass deep dish pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into pieces
1/4-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook 5
or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to
4 minutes. Remove pieces and drain on paper towels. Continue with remaining
zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until
well mixed. Place several pieces of zucchini on bottom of pie dish until base
is covered. Sprinkle zucchini with 1 to 1-1/2 tablespoons herb mixture as
evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue
layering zucchini and herb mixture until zucchini is finished and cover with
plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece
and serve over freshly grilled bread.

Yield: 4 servings

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Popularity: 3% [?]

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Popularity: 3% [?]

ELDERBERRY GRAPE JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Elderberries
3 lb Half-ripe grapes
Sugar

Wash elderberries. Remove stems. Cover with water. Cook until soft.
Drain through jelly bag. Wash grapes. Remove stems. Cover with water,
cook until soft. Drain through jelly bag. Combine elderberry and grape
juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets from spoon. The Household Searchlight

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Popularity: 3% [?]

QUAKER OAT BRAN MUFFINS – JANET’S

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Quaker Oat Bran Cereal
1/4 c Firmly packed Brown Sugar
2 ts Baking Powder
1/2 ts Salt (optional)
1 c Skim or 2% lowfat Milk
2 Egg Whites, slightly beaten
1/4 c Honey or Molasses
2 tb Vegetable Oil

Heat oven to 425 degrees. Line 12 medium muffin cups
with paper baking cups or spray bottoms only with
vegetable oil cooking spray. Combine dry ingredients.
Add milk, egg whites, honey and oil; mix just until
dry ingredients are moistened. Fill prepared muffin
cups almost full; bake 15 to 17 minutes or until
golden brown. 1 dozen

VARIATIONS: Add to batter any one of the following:

Raisin Nut Muffins-1/4 cup raisins and 1/4 cup
chopped nuts
Banana Nut Muffins-1/2 cup mashed banana (about 1
medium) and
1/4 cup chopped nuts
Blueberry Muffins -1/2 cup fresh or frozen
blueberries
Apple Cinnamon Muffins-1/2 cup chopped apple (about
1 small),
1/4 cup chopped nuts and 1
teaspoon cinnamon.

NOTE: To freeze, wrap muffins securely; store in
freezer up to 3 months. To reheat frozen muffins in
microwave oven, microwave at HIGH 25 to 30 seconds for
each muffin.

NUTRITION INFORMATION: based on using the first
ingredient listed and no optional ingredients: Each
serving (1 muffin):
Calories – 120
Carbohydrates – 19g
Protein – 4g
Fat – 3g
Sodium – 90 mg
Calcium – 80 mg
Cholesterol – 0 mg
Dietary Fiber – 2g

From Tony Burke, Cyberealm BBS Watertown, NY
315-786-1120

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Popularity: 3% [?]

Chunky Chicken Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chicken breast meat — cut
bite-sized pieces
1 cup Onion — chopped
1/2 cup Celery — sliced
1/2 cup Carrots — sliced
2 Cloves garlic — minced
1 cup Fresh tomato salsa — (see following recip
28 ounces Can tomatoes
28 ounces Can water
3 teaspoons Chili powder
1/2 teaspoon Cumin
1/3 Bag garbanzo beans (soaked)
1 Green pepper — chopped
4 Chicken boullion cubes
<<>>
2 cans Chicken broth — salt/pepper to taste

Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30
min. Add all other ingredients and simmer until beans and vegetables are
tender.

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Popularity: 4% [?]

Title: Minted Orange Salade
Categories: Salads
Yield: 4 servings

5 lg Oranges
-(We prefer the blood red
-oranges, which give a
-gorgeous ruby red color
-to the salad)
1 lg Red or yellow pepper cut
-into small cubes (if you
-use the red oranges, use
-the yellow pepper, if you
-use the yellow oranges, use
-the red peppers)
1 tb Snipped fresh mint
1/4 t Salt or fresh squeezed lemon
Leaf lettuce or mix with
-another lettuce to add
-color and texture
1 cn Mandarin oranges

From Dewanne and Doug Hopson-Meriwether.

Mix olive oil and a little juice from the canned mandarins and pour
over finished salads and serve.

MMMMM

Popularity: 3% [?]

Dry Rub for Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
2 Tsp Ground Red Pepper
2 TBS Light Brown Sugar
1 Tsp Dry Mustard
2 TBS Salt

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Popularity: 3% [?]