Other recipes in this category
  • Cucumbers Shieldzini
    3 cucumbers
    1 tsp. salt
    1 tbsp. oil
    2 tsp. sugar
    3 tbsp. vinegar
    3 tbsp. soy sauce
    1/2 tsp. M.S.G.
    Cut cucumbers lengthwise scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. Mix remaining ingredients for marinade and pour over cucumbers. Toss gently and refrigerate several hours before serving tossing every now and then. Serve garnished with shredded carrots and cherry tomatoes. NOTE Do not prepare too far in advance as cucumbers become soggy.
  • Lobster Stuffed Potato
    6 baking potatoes
    1/2 c. fresh mushrooms
    1 lg. yellow onion
    2 cloves garlic (diced)
    8 oz. fresh lobster meat (may
    substitute crabmeat)
    2 scallions finely chopped
    1 pt. sour cream
    1/2 c. fresh Parmesan cheese
    1/2 c. guyre or Swiss cheese
    1/4 c. cheddar (white cheese)
    1/4 c. vermouth
    Fresh ground black pepper
    1 egg (beaten well)
    Bake potatoes for 45 minutes in 400 degree oven until tender. Scoop out inside of potatoes leaving 1/4 inch of potato in skin. Set aside. In skillet saute onion and garlic until transparent in about 2 tablespoons butter add mushrooms saute 3-5 minutes. Meanwhile chop lobster meat into bite-size pieces. Add to saute mixture saute about 3 minutes until it s heated through turn burner to medium high add the vermouth cook until vermouth boils down. Set aside. Meanwhile add sour cream to potatoes and hand mash together add the cheddar and Gruyere cheese mix together add plenty of fresh-ground pepper add beaten egg add the lobster mixture blend together add scallions and 1/4 cup of Parmesan. Stuff potatoes with mixture sprinkle with remaining Parmesan cheese. Bake in 350 degree oven until golden brown about 15 minutes.
  • Dilly Green Tomatoes
    Select small firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic one hot red or green pepper and one head dill. For about eight quarts combine 2 quarts of water 1 quart of cider vinegar 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.
  • Stuffed Banana Peppers
    13 mild or hot banana peppers (sweet
    peppers red or green bell peppers can be substituted if preferred)
    2 tbsp. olive oil
    1 sm. onion minced
    1 c. water
    1/2 c. uncooked rice
    1 med. tomato peeled seeded &
    chopped
    2 tbsp. minced fresh parsley
    1/2 tsp. salt
    1/4 tsp. dried dillweed
    1/4 c. tomato puree
    Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with long thin knife. Rinse peppers in cold water to remove any remaining seeds pat dry. Heat oil in heavy large skillet over medium-high heat. Add onion and saute 10 minutes. Stir in 1/2 cup water rice tomato parsley salt and dillweed. Cook until liquid evaporates 10 minutes. Remove from heat. Preheat oven to 350 degrees. Cut 1 pepper in half lengthwise and set aside. Fill remaining peppers loosely with rice mixture replace tops. Position 2 pepper halves against long side of rectangular baking dish. Prop stuffed peppers against pepper halves stacking in dish as necessary. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Pour over peppers. Cover and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass separately. Excellent side dish to leg of lamb. Peppers can be filled 1 day ahead and refrigerated or frozen up to 2 weeks. Defrost in refrigerator before baking.
  • Old Fashioned Cabbage
    1 sm. head cabbage cut in wedges
    1 c. sour cream
    1 beaten egg
    1 tbsp. butter
    2 tbsp. vinegar
    1 tbsp. lemon juice
    1 tsp. sugar
    1 tsp. salt
    1/2 tsp. pepper
    1/8 tsp. mustard
    1/8 tsp. paprika
    1/2 tsp. celery seed
    Cook cabbage until tender. Combine all ingredients and mix thoroughly. Cook in double boiler until thick stirring constantly. Serve over precooked cabbage.