Friday
Recipes Enjoy Chef Lyons
---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Cheese Sticks
Categories: Appetizers
Yield: 24 sticks
12 oz Cheddar or Jack Cheese
1/4 c All-Purpose Flour
1 Egg, well beaten
1 c Saltine Cracker Crumbs
8 c Oil, for frying
Cut cheese into 1/2-inch sticks. Dip each cheese stick in flour, then
in egg, then in cracker crumbs, coating all sides. Freeze in a single
layer on a baking sheet 1 1/2 to 2 hours. Pour oil into a 5-quart deep
fryer or heavy Dutch oven. Fryer should be about half full of oil.
Preheat oil to 375F degrees. Fry cheese pieces, 6 at a time, in hot
oil 30 to 45 seconds or until lightly browned. Remove from oil with a
slotted spoon and drain on paper towels. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Curried Spinach Salad
Categories: Salads
Yield: 4 servings
2/3 c Oil
1/2 c Maple-flavored syrup
1/2 c Cider vinegar
1 tb Instant minced onion
1 ts Curry powder
1 ts Prepared mustard
1/4 ts Salt
2 Chicken breasts; raw, whole,
-cut into thin strips
2 tb Oil
2 tb Soy sauce
6 c Spinach; torn
1 c Apple; tart, chopped
1/4 c Peanuts
1/4 c Raisins
Combine first seven ingredients in a blender and blend 15 seconds.
Chill 4 hours or overnight.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.
Combine spinach with 1 cup dressing and toss. Divide onto 4 plates.
Divide chicken, apple, peanuts, raisins and place on top of spinach.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Amaretto Chicken
Categories: Poultry, Main dish
Yield: 8 servings
5 Boned Chicken Breasts
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Ground Pepper
2 ts Paprika
1 tb Vegetable Oil
3 tb Butter
1 1/2 tb Dijon Mustard
1 cn Frozen Orange Juice
1 c Amaretto
Mix the can of frozen orange juice with a half can of water. Preheat oven
to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat
chicken with this mixture. Heat oil and butter in skillet and saute chicken
until brown. Remove and put in casserole. To skillet, add mustard, orange
juice and Amaretto. Increase heat and boil, stirring constantly, until
thick. Pour sauce over chicken and bake, covered, for 45 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Beans Supreme
Categories: Side dish, Vegetables
Yield: 6 servings
1 lb Green beans; fresh, trimmed
1 c Water
1/2 lb Fresh Mushrooms, sliced
3 tb Butter
1/2 c Chopped Ham
1 ds Nutmeg
1/4 c Grated Parmesan Cheese
1/2 ts Salt
2 tb Butter
1 c Heavy cream
1 Egg
1 Lemon; juice of
Salt; to taste
Pepper; to taste
Cook green beans in salted water using the 1/2 teaspoon salt in covered pot
until crisp tender. Drain. In skillet, saute sliced mushrooms in 2
tablespoons butter. Add mushrooms to green beans using slotted spoon. Add
3 tablespoons butter and cream to beans and cook, uncovered, on low heat
until absorbed. In a small bowl, beat egg, nutmeg, lemon juice and grated
parmesan cheese. Stir ham into green beans and mushrooms and heat through.
Mix egg mixture in and remove form heat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Key Lime Pie
Categories: Pies, Desserts
Yield: 8 servings
1 pk (8-serving) Lime Gelatin
2 c Boiling water
2 ts Grated lime peel
1/4 c Lime juice
1 pt Vanilla ice cream, softened
1 Packaged Graham Cracker
Crumb Crust
Cool Whip Topping, thawed
Completely dissolve gelatin in boiling water. Add lime peel and juice.
Spoon in ice-cream, stirring until melted and smooth. Chill until mixture
will mound from spoon. Spoon gelatin mixture into crust. Chill until firm,
about 2 hours. Garnish with whipped topping, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Spread
Categories: Appetizers
Yield: 8 Servings
2 tb Olive Oil
1 c Coarsely Chopped Leeks
1 lg Garlic clove, chopped
3/4 lb Mushrooms; coarsely chopped
1/2 ts Dried Leaf Oregano
1/2 ts Salt
Freshly ground black pepper
2 tb Freshly Squeezed Lemon Juice
1/4 ts Prepared Horseradish
In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes,
stirring frequently.
Add the mushrooms, oregano, salt, and black pepper. Reduce the heat
slightly and continue to cook, stirring occasionally, until the mushrooms
are cooked and their liquid has evaporated, about 5 to 10 minutes.
Puree in a blender or food processor and stir in lemon juice and horseradish
to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Soup
Categories: Soups
Yield: 8 Servings
2 md Onions, coarsely chopped
2 tb Olive Oil
1 1/2 lb Potatoes, diced
2 ts Oregano
1 ts Basil
2 ts Parsley
1 ts Salt
2 ts Black Pepper
28 oz Can Tomatoes
7 c Stock
Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care
not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add
oregano, basil, parsley, salt, and pepper. Cook covered for 2 minutes. Add
tomatoes and cook for another 5 minutes. Add the stock, bring to a boil,
reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Check seasonings. Let cool, blend until smooth. Reheat before serving, but
take care not to let it boil.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Breast With Gravy
Categories: Main dish, Poultry,
Yield: 6 servings
1 lg Oven Cooking Bag
1 tb Flour
2 pk Turkey Gravy Mix
3/4 c Water
5 lb Turkey Breast, thawed
Salt and pepper; to taste
2 md Onions; quartered
Preheat oven to 350 F. Shake flour in oven bag; place in 13x9x2"
baking pan. Add gravy mix and water to bag. Squeeze bag to
blend ingredients. Sprinkle turkey breast with salt and pepper;
place in bag. Place onion in bag around turkey. Close bag with nylon
tie; cut 6 half-inch slits in top. Insert meat thermometer through slit in bag
into thickest part of turkey breast, but not touching bone. Bake until
meat thermometer registers 170F degrees, 1 1/4 to 1 3/4 hours. Let
stand in bag 15 minutes before slicing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato-Leek Casserole
Categories: Vegetables
Yield: 4 servings
3 c Leeks, in 1/2" pieces
1/2 c Carrots, shredded
2 tb Olive Oil
Salt and pepper to taste
1 ts Crushed Dry Rosemary
1 c Vegetable Broth
2 lb Unpeeled Red Potatoes,
- In Thin Slices
1/4 c Parsley, finely chopped
Preheat oven to 375F degrees. In a deep skillet, coat leeks and carrots with
olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix
well. Layer a well-oiled 3-quart casserole that has a cover with 1/3
of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with
last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for
50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes.
Garnish with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grasshopper Pie
Categories: Desserts, Pies
Yield: 6 servings
1 c Chocolate Wafer Crumbs
3 tb Melted Butter
2 tb Milk
2 tb White Creme De Cacao
1 pt Vanilla Ice Cream
1/4 c Sugar
1 c Heavy Cream
3 1/4 c Miniature Marshmallows
1/4 c Green Creme De Menthe
Whipped Cream
Combine wafer crumbs, sugar, and butter in a medium bowl. Press mixture
along sides and bottom of a 9" pie plate; chill. Whip 1 cup heavy cream;
chill. In top of double boiler, combine milk and marshmallows. Heat over
boiling water, stirring until marshmallows are melted. Remove from heat;
cool completely, stirring occasionally. Add creme de cacao and creme de
menthe; fold mixture into whipped cream. Spread slightly softened ice cream
on pie crust to form an even layer. Pour marshmallow mixture over ice
cream; freeze for 6 hours or overnight. Garnish with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet Onion Flower
Categories: Appetizers, Vegetables
Yield: 4 servings
2 lg Sweet Onions
1/2 c Flour
1 ts Salt
1/2 ts Freshly Ground Pepper
1/2 ts Oregano
1/4 ts Paprika
1/2 ts Dry Mustard
Nonstick Cooking Spray
Preheat oven to 425F degrees. Lightly grease a large baking dish or
roasting pan. peel the onions, cut the bottom level, but leave the core
intact. Begin as if you are going to cut the onion in half, from top to
bottom, but stop cutting 1/2 inch from the core. Cut the onion this
way 5 times to form ten sections or the flower petal design. Carefully
loosen the petals slightly by rapping the onion lightly on the work
surface and loosening them.
Place the flour, salt, pepper, oregano, paprika, and mustard in a small
bag. Spray the onions with cooking spray to lightly coat each petal. Put
one of the onions in the bag and gently shake to coat. Remove the onion
and pat off the excess flour mixture. Place in a prepared pan and repeat
with the other onion. Spray the coated onions lightly again with cooking
spray to aid in browning.
Bake the onions in the preheated oven for 35 to 40 minutes, until tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Caesar Salad
Categories: Salads, Poultry
Yield: 6 servings
4 Slices French bread
Vegetable cooking spray
1/2 ts Garlic Powder
2 lb Boneless Chicken Breasts
1/3 c Lemon Juice
1/4 c Red Wine Vinegar
1 tb Olive Oil
1 ts Anchovy Paste
1/4 ts Pepper
5 cl Garlic
9 c Romaine Lettuce
1/4 c Grated Parmesan Cheese
Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes
in a single layer on a baking sheet. Coat cubes with cooking spray;
sprinkle with garlic powder; toss well. Bake at 350F degrees for 15 minutes
or until lightly browned and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add chicken halves; saute 6 minutes on each side or until
well done. Remove chicken from skillet; let cool. Cut chicken across the
grain into thin slices; set aside.
Combine lemon juice and next 5 ingredients in container of an electric
blender. Cover and process until smooth. Add 1/4 cup of the lemon juice
mixture to the chicken; toss gently to coat.
In a large salad bowl, place the lettuce. Drizzle remaining lemon juice
mixture over lettuce and toss well. Add the chicken mixture and cheese, and
toss gently to coat. Serve with croutons.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Chilies Rellenos
Categories: Main dish
Yield: 4 servings
8 lg Anaheim Chiles
1 1/3 c Ricotta Cheese
1 1/3 c Whole Kernel Corn
1/4 c Green Onion, chopped
1/2 ts Pepper
2 cl Garlic, minced
1 c Onion, finely chopped
1 ts Ground Cumin
1/2 ts Oregano
1/4 ts Salt
1 cn (28 oz) Tomatoes, chopped
Place chiles on a baking sheet. Broil 3 inches from heat 15 minutes
or until blackened and charred, turning once.
Place chiles in ice water, and chill 5 minutes. Drain well; peel and
discard skins. Cut a 4 in slit in the side of each chile; discard seeds,
and set aside.
Combine ricotta cheese, corn, green onions, pepper, and half of garlic;
stir well. Put 1/3 cup of mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350F degrees for 20 minutes or until thoroughly heated.
Coat a small saucepan with cooking spray; place over medium heat until
hot. Add remaining garlic and chopped onion; saute 3 minutes Add cumin
and oregano; saute 1 minute. Stir in salt and tomatoes.
Reduce heat and simmer, uncovered, for 10 minutes more, stirring
frequently. Pour sauce over chiles and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Asparagus
Categories: Vegetables, Side dish
Yield: 8 servings
1 tb Balsamic vinegar
1 ts Olive oil
1 ts Dijon mustard
1 ts Salt
2 1/2 lb Asparagus spears
2 tb Grated parmesan cheese
Stir together vinegar, oil and mustard in a large bowl. Set aside while
cooking asparagus.
Heat 2 in. water and half the salt to boiling in a large, deep skillet.
Break or slice off the tough lower stems of the asparagus spears. Rinse and
place half the spears in the boiling water. Cover and cook 5 to 6 minutes,
or just until tender crisp. Transfer asparagus with tongs or a slotted
spatula to the bowl with the vinegar mixture.
In fresh boiling water, cook remaining asparagus with the rest of the salt.
Transfer to the bowl with the vinegar mixture. Toss gently until spears are
evenly coated. Place asparagus on a serving plate. Sprinkle with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chewy Carrot Bars
Categories: Desserts
Yield: 4 Servings
1/2 c Butter
1/2 c Sugar
1 c Flour
2 Eggs
1 c Carrots, grated
1 c Brown sugar, packed
1 1/2 c Raisins
1/2 c Nuts, chopped
1 ts Lemon juice
2 tb Flour
1/2 ts Baking powder
1 ds Salt
Preheat oven to 400F degrees. Cream together the butter and sugar. Add
the 1 cup of flour and mix well. Form into a ball, then press it down into
a uniform layer in an ungreased 8-inch square baking pan. Bake until golden
brown, about 15 minutes.
Combine eggs, carrots, brown sugar, raisins, nuts, lemon juice, 2 tablespoons
flour, baking powder, and salt, mixing well. When bottom layer is done baking,
pour on top and spread evenly. Bake for 25 more minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Cocktail With Avocado
Categories: Appetizers
Yield: 4 Servings
1 lb Small Shrimp
2 c Fish Stock Or Clam Juice
1 Bouquet Garni
2 lg Avocados
1/2 Onions
2 Cloves Garlic
1 c Thick Cream (Creme Fraiche)
1 Chile Serrano, seeds and
- membranes removed
2 tb Lime Juice
1/2 c Olive Oil
In a covered saucepan, poach the shrimp in the stock with bouquet garni.
When the shrimp are cooked, in 2-3 minutes, drain, remove their shells and
refrigerate.
While the shrimp cool, prepare the dressing by pureeing the remaining
ingredients in a blender until a velvety texture is achieved. Arrange
alternate layers of shrimp and dressing in tall glasses. Refrigerate until
ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Soup
Categories: Soups
Yield: 6 Servings
3 Cloves Garlic
1/2 Onion, cut into chunks
3 Ripe Tomatoes
6 c Chicken Stock
1 tb Oil
2 sm Sprigs of Epazote (optional)
Salt & Freshly Ground Pepper
8 10 Day-Old Corn Tortillas
Oil, for frying
2 Chiles Pasillas
2 Avocados, peeled, pitted and
- sliced or chopped
5 oz Queso Fresco, crumbled
1/2 c Thick Creme (Creme Fraiche)
3 Limes, halved
Roast the garlic, onion and tomatoes. Peel and core the tomatoes and puree
in a blender with the garlic and onion, adding 1/4 cup of the chicken
stock if necessary.
Heat 1 Tablespoon oil in a large saucepan over high heat and saute the
tomato puree. Boil for 2 minutes, lower the heat and cook, stirring
constantly, for another 5 minutes or until the puree thickens and changes
color.
Add the remaining chicken stock and epazote. Return to a boil, add salt
and pepper to taste and cook, covered, over medium heat for 15 minutes.
Cut the tortillas in half and cut each half into thin strips. Heat 1/2 in
oil in a small skillet and when hot, add the tortillas pieces a few at a
time and fry, turning at least once, for about 3 minutes or until golden
brown. Remove from oil with a slotted spatula and drain on absorbent
paper. (if using fresh tortillas, dry first in a preheated 250 F oven for
an hour)
Cut the chiles into 1/2 in rings and remove their seeds. Fry in the hot
oil for about 1 minute or until crisp. Drain and set aside.
Five Minutes before serving, reheat the soup and add the fried tortilla
strips. Garnish each bowl with a few chile rings and the avocado. Sprinkle
with cheese. Pass the Cream, Lime halves and remaining chili rings and
avocado in separate bowls so each person can add them to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Guadalajara Style
Categories: Main dish
Yield: 6 Servings
1 Roasting Chicken, about 5 lb
1/2 Onion
4 Cloves Garlic
2 tb Salt
1/4 ts Freshly Ground Pepper
7 sm Sprigs of Parsley
3 lb Ripe Tomatoes
1 c Finely Chopped Onion
3 tb Red Wine Vinegar
2 ts Oil
1 tb Dried Oregano
Place the chicken in a large pot or Dutch oven and cover with cold water.
Add the onion, garlic, 1 tablespoon of the salt and the pepper and
parsley. As soon as the water comes to a boil, lower the heat and cook,
covered, for 35 minutes or until the chicken is tender. Let cool, then
drain and cut into serving pieces.
Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into
a large bowl. Add the chopped onion, vinegar, oil, oregano and remaining
tablespoon of salt. Correct the seasonings.
Place the chicken in the bowl of tomato sauce, turning to coat well. Cover
and refrigerate for at least 3 hours. Serve cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Rice With Pablano
Categories: Side dish
Yield: 1 Servings
2 c Long-Grain White Rice
5 oz Fresh Spinach
1 c Parsley Leaves
1 tb Chopped Onion
1 Clove Garlic
1/2 c Water
1/2 c Oil
3 c Hot Water
Salt
2 tb Butter
3 c Thinly Sliced Onions
4 Chilies Pablanos, roasted
- and cut into strips
1 c Grated Monterey Jack
1/2 c Thick Cream (Creme Fraiche)
Soak the rice for 5 minutes in warm water, rinse well and drain.
Rinse the spinach well, place it into a saucepan with no added water,
cover and cook over low heat for 5 minutes. Transfer to a blender, add the
parsley, onion, garlic and 1/2 cup water and puree. Set aside.
Heat oil in a skillet, add the rice and saute for 5 minutes, stirring
constantly. When the grains begin to separate, remove from the heat and
drain off the excess oil. Add the spinach-parsley puree to the skillet and
saute for 2 minutes. Add the hot water and salt to taste. When the mixture
comes to a boil, lower the heat and cook, covered, for about 20 minutes or
until the rice is tender.
Meanwhile, preheat the oven to 350 F. Melt the butter in a large skillet,
add the onions and chile strips and saute for 5 minutes or until tender.
Sprinkle with salt.
Grease a ring mold and arrange a third of the onions and chiles in the
bottom. Cover with half the rice and half of the cheese. Cover with the
rest of the rice. Cover with foil and bake for 10 minutes.
Turn out the mold onto a platter. Cover with cream and sprinkle with the
remaining grated cheese. Place the remaining chiles and onions in the
center of the mold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bananas Flambe With Rum
Categories: Desserts
Yield: 6 Servings
2 ts Butter, plus more for
- greasing
6 tb Brown Sugar
6 Ripe Bananas, peeled
2 tb Dark Rum
1 qt Vanilla Ice Cream
Preheat the oven to 425F. Use the butter to grease a round or
rectangular dish. Sprinkle with half of the brown sugar.
Cut bananas in half lengthwise and arrange cut sides down in the baking
dish. Sprinkle with the remaining sugar and dot with butter. Bake for 6-10
minutes or until the sugar melts and the bananas turn a golden brown.
Remove from the oven, add the rum and ignite to flambe the bananas. Serve
hot, with a scoop of vanilla ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Jacket Potatoes
Categories: Appetizers
Yield: 4 Servings
4 Baking Potatoes
1 tb Vegetable oil
15 1/2 oz Can Garbanzo Beans, drained
1 ts Ground Coriander
1 ts Ground Cumin
4 tb Fresh Cilantro
2/3 c Low-Fat unsweetened Yogurt
Salt and Pepper
Preheat the oven to 400F degrees.
Scrub the potatoes and pat them dry with absorbent paper towels. Prick
the potatoes all over wit a fork, brush with oil and season with salt and
pepper.
Place the potatoes on a baking sheet and bake for 1 - 1 1/4 hours or
until cooked through. Cool for 10 minutes.
Meanwhile, place the garbanzo beans in a large mixing bowl and mash with
a fork or potato masher.
Stir in the ground coriander, cumin, and half the chopped fresh
cilantro. Cover the bowl with plastic wrap and set aside.
Halve the cooked potatoes and scoop the flesh into a bowl, keeping the
shells intact. Mash the flesh until smooth and gently mix into the
garbanzo bean mixture with the unsweetened yogurt. Season well with salt
and pepper to taste.
Place the potato shells on a baking sheet, and fill with the potato and
garbanzo bean mixture. Return the potatoes to the oven and bake for 10-15
minutes until heated through.
Serve the potatoes sprinkled with the remaining chopped cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon, Bean, & Garlic Soup
Categories: Soups
Yield: 4 Servings
8 oz Lean Smoked Back Bacon slices
1 Carrot, sliced thinly
1 Celery stalk, sliced thinly
1 Onion, chopped
1 tb Oil
3 Garlic cloves, sliced
3 c Hot vegetable stock
7 oz Can chopped tomatoes
1 tb Chopped fresh thyme
14 oz Can Cannellini beans, drained
1 tb Tomato paste
Salt and Pepper
Grated Cheddar Cheese
Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH
power for 3-4 minutes until fat runs out and the bacon is well cooked.
Stir the bacon halfway through cooking to separate the pieces. Transfer
to a plate lined with paper towels and leave to cool. When cool, the
bacon pieces should be crisp and dry. Place the carrot, celery, onion,
and oil in a large bowl. Cover and microwave on HIGH power for 4
minutes.
Chop the remaining bacon and add to the bowl with garlic. Cover and
microwave on HIGH power for 2 minutes.
Add the stock, the contents of the can of tomatoes, the thyme, beans,
and tomato paste. Cover and microwave on HIGH power for 8 minutes,
stirring halfway through. Season to taste. Ladle the soup into warmed
bowls and sprinkle with the crisp bacon and grated cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Horseradish Cream Chicken
Categories: Main dish
Yield: 4 Servings
2 tb Butter
2 tb Flour
1 c Milk
3 tb Prepared white horseradish
Drained
2 tb Sour cream
1 ts Sugar
1 ts Dijon mustard
1 ts White wine vinegar
Salt and pepper
4 Chicken breasts halves with
Bone
Preheat over 350F degrees. In a medium-size saucepan, melt butter
over medium heat. Stir in flour and cook, stirring, for 1 minute
without browning. Whisk in milk, bring to a boil, and cook, stirring,
until sauce is thick and smooth, about 3 minutes. Stir in horseradish,
sour cream, sugar, mustard, and vinegar. Season with salt and pepper
to taste.
Arrange chicken breasts, skin side up, in a 13X9X2-inch baking dish.
Spoon half the horseradish sauce over chicken. Bake 45 minutes, until
chicken is tender. Reheat remaining sauce and serve over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zucchini Tomato Bake
Categories: Side dish
Yield: 4 Servings
1 tb Olive oil, plus more for
- Drizzling
1 lg Onion
1 Garlic clove, finely chopped
1 lb Tomatoes
1 lb Zucchini
1 ts Dried Herbs De Provence
2 tb Grated Parmesan cheese
Salt and freshly ground
Pepper
Preheat the oven to 350F degrees. Heat the oil in a heavy saucepan over
a low heat and cook the onion and garlic for about 20 minutes until soft
and golden. Spread over the base of a 12-inch shallow baking dish.
Cut the tomatoes crossways into 1/4 inch thick slices. (if the tomatoes
are very large, cut the slices in half). Cut the zucchini diagonally into
slices about 1/2 in thick.
Arrange alternating rows of zucchini and tomatoes over the onion
mixture and sprinkle with herbs, cheese and salt and pepper. Drizzle with
olive oil, then bake for 25 minutes until the vegetables are tender. Serve
hot or warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hawaiian Pineapple Crisp
Categories: Desserts
Yield: 6 Servings
2/3 c Granulated sugar
1 tb Cornstarch
1 ts Finely shredded Lemon Peel
3/4 ts Ground Cinnamon
1/4 ts Ground Nutmeg
4 md Baking apples, peeled, cored
- and sliced
20 cn Pineapple chunks, drained
3/4 c Rolled oats
1/4 c All-purposed flour
1/4 c Packed Brown Sugar
1/4 c Butter
3/4 c Chopped Macadamia nuts
In an ungreased 1 1/2-quart casserole stir together granulated sugar,
cornstarch, lemon peel, cinnamon and nutmeg. Add apples and pineapple;
toss to coat.
For topping, in a medium mixing bowl stir together oats, flour, and
brown sugar. With a pastry blender, cut in butter until thoroughly
combined (the mixture should be dry). Stir in nuts. Sprinkle nut topping
over fruit mixture.
Bake in a 375F degree oven for 30 minutes. Cover the casserole loosely
with foil to prevent overbrowning. Bake about 15 minutes more or until
apples are tender. Serve warm.
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