Wilted Greens

Servings: 4
Ingredients:

3 ea Sl Bacon
1 ea Onion, chopped
1/4 c  Vinegar, white wine
1 ts Sugar
1 ts Prepared mustard
1/2 ts Horseradish
1/2 ts Salt
1 ds Pepper
1 lb Greens, leaf lettuce, escaro

Fat grams per serving: Approx. Cook Time: :09
Place bacon and onion in 8 cup casserole. Cover with lid. Cook at
High 5 to 6 minutes or until bacon is lightly browned; stir once. Add
vinegar, sugar, mustard, horseradish, salt and pepper, stir. Add
greens cut into bite size pieces; toss well. Cook at high 2 to 3
minutes.
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Waldorf Salad

Servings: 4
Ingredients:

1/4 c  Mayonnaise
1/4 c  Yogurt; plain
2 ts Sugar; granulated
2 ts Lemon juice
2 ea Apples
2 ea Celery stalks
1/2 c  Walnuts;chopped

In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, dice celery. Add both
to salad bowl, fold in nuts. Chill up to two hours. Toss before
serving. variations: bananas and pecans or in the summer peaches and
peanuts
from From Mom with Love
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Tomatoes Persillees

Servings: 6
Ingredients:

6 ea Tomatoes; halved and seeded
1 x  Salt
3/8 c  Oil; olive
1/2 c  Pine nuts
1/4 c  Unsalted butter
3 ea Garlic cloves; minced
1 c  Parsley; fresh, minced

Sprinkle the cut sides of the tomatoes with salt and allow to drain,
upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil
over mod-high heat, and saute the tomatoes for 3-4 minutes on each
side, or until they are softened but not brown. Transfer the tomatoes
to a baking sheet and keep them warm, covered. In a small skillet,
heat 2 Tbsp oil over mod-high heat and saute the pine nuts, stirring,
until they are golden. Transfer them to paper towels to drain. Add
the butter to the skillet, and cook the garlic over moderate heat,
stirring, until it is light golden. Add the parsley, and cook the
mixture, stirring, for 1 minute. Season the mixture with salt and
pepper, spoon it into the tomatoes, and top with the pine nuts. a 1975
Gourmet Mag. favorite
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Taco Salad

Servings: 2
Ingredients:

1/2 lb Pork sausage
2 T  Onion; chopped
1/2 c  Tomato sauce
2 T  Chili peppers;chopped, cann
1 1/2 ts Flour
1 ts Chili powder (or to taste)
1 ea Garlic powder; dash
3 c  Lettuce; torn
1 ea Carrot; shredded
1/2 c  Tomatoes; cherry halved
1/4 c  Cheese; monterey jack shred
1/4 c  Taco chips; coarsely crushe

Crumble pork sausage into a 1-quart casserole. Stir in onion.
Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no
longer pink, stirring once. Drain off fat. Stir in tomato sauce,
canned green chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3 minutes or until
slightly thickened and bubbly. Meanwhile, in a salad bowl toss
together lettuce, carrot and tomatoes. Top with sausage mixture,
shredded cheese and taco chips
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Stuffed Tomatoes

Servings: 4
Ingredients:

4 ea Tomatoes; large
2 ea Sl Bread; toasted
8 ea Anchovies
1 x  Parmesan; grated

Fat grams per serving: Approx. Cook Time: :30
Scoop out tomatoes carefully. Toast bread and cut into 1′ cubes. Pour
2 tsp anchovy oil (from can) onto bread, mash anchovies and mix with
bread cubes and inside of tomatoes. Add lots of parmesan cheese
(approx 1/4 cup) to prevent mixture from getting too wet and soaking
up too moisture from inside of tomatoes). Stuff tomatoes with mixture.
Sprinkle parmesan on top. Put in square pan, surround with 1/2′ water.
Bake 30 minutes at 375F. Mom’s recipe originally
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Snow Pea And Red Pepper Salad

Servings: 10
Ingredients:

1 1/2 lb Snow peas
1 lb Mushrooms
2 ea Peppers; red sweet
3 ea Garlic cloves; finely chopp
3 ts Vinegar; white wine
1/3 c  Sesame seeds; toasted, opt.
1 ts Sugar
1 ts Salt
1 c  Oil
3 ts Lemon juice

Remove strins and tops from snow peas. Blanche for 1 minute in
boiling water. Drain immediately and plunge into ice water to make
them crisp. Drain again and dry. Slice mushrooms. Dice peppers into
small pieces. Combine garlic, vinegar, lemon juice , sugar, salt and
pepper. While beating by hand or in processor, add oil slowly in
stream. Toss veggies together. Just before serving, toss in sesame
seeds, dressing and veggies together.
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Salad Nicoise

Servings: 8
Ingredients:

8 oz Beans; green, topped and tail
16 ea Potatoes; new, small, peele
4 ea Eggs- hard boiled, sliced
1 cn Tuna; 7 1/2 oz drained
3 ea Tomatoes; cut in wedges
1/2 ts Mustard; dijon
1 ea Garlic clove- finely chopped
2 T  Vinegar; red wine
1/2 c  Olive oil
1 T  Parlsey- finely chopped
1 T  Chives; fresh chopped
8 ea Anchovy fillets (opt)
16 ea Olives; black

Cook green beans in pot of boiling water,add green beans and boil
till tender crisp, about 2-3 minutes. Refresh with cold cold water and
dry.
In large pot of salted water, bring potatoes to a boil. Cook till
tender, about 8 minutes.
Combine green beans, potatoes, tuna, tomatoes in large bowl. In small
bowl, whisk together mustard, garlic and vinegar. Add oil slowly,
then parsley and chives. Season with pepper and pour over ingredients.
Top with eggs, anchovy fillets and eggs.
If green beans aren’t available, you can use green and or red pepper.
President’s Choice Memories of Gilroy garlic sauce can be added to
olive oil, instead of chopped garlic.

from Lucy Waverman’s Cooking School Cookbook

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Oven French Fries

Servings: 4
Ingredients:

6 ea Potatoes
2 T  Oil
1 T  Parsley; chopped parsley

Preheat oven to 350F. Peel potatoes and slice for French fries. Lay
out on paper towel, pat dry. Potatoes should be as dry as possible.
Put potatoes in a large bowl and drizzle with oil, tossing to coat
evenly. Lay in a single layer on a large baking sheet; sprinkle
parsley over all. Bake 25 min, then flip over only once. Return to
oven and increase temperature to 450F. Cook 3 to 5 min longer until
potatoes are tender and start to brown. Cal: 239, Fat: 7 g.
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Onions Vidalia

Servings: 1
Ingredients:

2 lb Onions, large and sweet
1 oz Butter melted
1 ea Cream of mushroom soup,undil
1/2 c  Half and half cream
1 x  Salt and pepper to taste
1/2 c  Cheese cheddar shredded
4 ea Sl Bread, french
1 1/2 T  Butter melted

Slice onions, cut each slice in half and then saute onione in a small
amount of butter until crisp. Put onions in a greased baking dish.
Combine the soup, the half and half cream, and salt and pepper. Pour
this mixture on the opnions and then sprinkle the cheese on top the
onions. Put the bread slices on top the mixture and brush the bread
with the 1 1/2 Tbsp. of butter. Bake 350 degrees for 35 minutes. From
the Miami Herald. Vidalia onions are preferable but any large, sweet,
mild onion will do.
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Microwave Spiced Red Cabbage

Servings: 6
Ingredients:

1/2 ea Red cabbage
1/3 c  Vinegar, white
1 ts Sugar
4 ea Cloves, whole
4 ea Peppercorns
1 ea Bay leaf
2 ts Coriander seeds
1 ts Butter
1 ea Apple, large, tart, peeled a
1 ea Onion, finely, chopped
1 x  Salt and pepper

Finely slice cabbage; place in large bowl. Mix together vinegar,
sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with
cabbage. Let stand for at least 15 minutes or up to 1 hour to blend
flavors.
In 12 cup (3 L) microwave-safe dish, microwave at High for 1 minute.
Stir in cabbage mixture along with apple; cover with lid or vented
plastic wrap and microwave at High for 20 minutes or until cabbge is
tender, stirring every 5 minutes. Remove bay leaf and cloves. Season
with salt and pepper to taste.
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