Sun-Dried Tomato Vinaigrette
Servings: 2
Ingredients:
2 Sun-dried tomato halves -mashed to a paste
1 1/2 tb Balsamic vinegar 1/2 ts Salt
1 1/2 tb Red-wine vinegar 1/3 c Olive oil
1/2 Garlic clove, minced and 1 tb Minced fresh basil leaves
Mash the garlic to a paste and mash together the salt. (…)
Sherry Saffron Vinaigrette
Servings: 2
Ingredients:
1/2 ts Sugar 1 ts Minced pimiento-stuffed
1/8 ts Crumbled saffron threads -olive
2 tb Sherry vinegar (available 1/3 c Olive oil
-at specialty foods shops Salt and pepper to taste
-and some supermarkets)
In a bowl whisk together the sugar, the saffron, the vinegar, the olive,and salt and pepper to taste, add the oil in a stream whisking and whiskthe vinigrette until it is emusified. (…)
Green Tomato Relish
Servings: 6
Ingredients:
6 ea Red Sweet Peppers *
2 lb Green Tomatoes *
2 lb Onions *
1 ea Small Head Cabbage *
3 ea Sweet Green Peppers *
1/4 c Pickling Salt
3 1/2 c Sugar
2 c Cider Vinegar
1 c Water
1 T Mustard Seed
1 T Ground Turmeric
2 t Celery Seed
* All vegetables are to be coarsely ground.~——————————————————~—————– Mix vegetables and salt. (…)
Scaloppine Of Sweetbreads With Lemon
Servings: 6
Ingredients:
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
Salt and freshly ground
-pepper
4 tb Butter
2 Lemons, very thinly sliced
Cut the sweetbreads into slices 1/2 inch thick, season them with saltand pepper, and dust with flour. (…)
Scaloppine Of Sweetbreads In Cream
Servings: 6
Ingredients:
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
4 tb Butter
1 tb Chopped shallot
1 c Dry sherry wine
1 c Heavy cream
Salt and freshly ground
-white pepper
6 sl Of bread, crusts removed,
-sauteed golden brown in
-butter
Cut the sweetbreads into 1/2-inch slices, season them with salt andpepper, and dust lightly with flour. (…)
BROILED CHICKEN OREGANO
Servings: 4
Ingredients:
4 Chicken breast
1/3 c Lemon juice
1/3 c Olive oil
Salt and pepper to taste
1/3 c Lemon juice
3 tb Oregano, fresh or 1 t dried
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. (…)
Favorite Mustard Pickles
Servings: 6
Ingredients:
12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Dry Mustard
3 T Tumeric
2 T Celery Salt
* Pearl onions are the small white or silverskinned onions used in ** Break cauliflowers intobite-sized flowerets.~——————————————————~—————– Finely chop or grind, through themedium blade of a food chopper, the cucumbers, onions,and red pepper, and put each ground vegetable into aseparate bowl. (…)
CROCKPOT FONDUE ITALIANO
Servings: 1
Ingredients:
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine
In a skillet or crock-pot with a browning unit, cook beef until crumbly;pour off excess fat. (…)
Neptune Gazpacho
Servings: 8
Ingredients:
2 c Tomato juice
2 c Clam juice
1 Cucumber; peeled, seeded,
- and diced
3 Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1 Garlic clove; crushed,
- and chopped
4 oz Cream cheese; frozen hard,
- and then coarsely grated
1 Avocado; peeled, pitted and
- diced medium
1/2 ts Tabasco sauce
3/4 c Bay shrimp, cooked
In a large bowl place all of the ingredients except for the shrimp. (…)
Sauteed Mushrooms
Servings: 4
Ingredients:
6 tb Ghee
3 tb Lemon juice
1/2 ts Cayenne
1/2 ts Cumin seeds
6 oz Button mushrooms, sliced
Melt ghee in a skillet overl ow heat. (…)