Other recipes in this category
  • Sliced Potatoes Baked In Oven
    Slice potatoes season with salt and pepper and fresh herbs. Mix well with olive oil layer in dish and bake 25 minutes at 400 degrees. Variation Slice potatoes season with salt pepper and orange peel. Mix. Layer in greased dish cover with whipping cream and bake 25 minutes at 400 degrees.
  • Tangy Peas With Turmeric
    1/2 lb. sugar snap peas
    1 pkg. snow peas
    2 tsp. margarine
    1 tsp. olive oil
    1 clove garlic minced
    1/4 tsp. turmeric
    1 tbsp. lemon juice
    1 tbsp. finely chopped fresh mint
    1/8 tsp. salt
    Freshly ground black pepper to taste
    Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and snow peas. Add the sugar snaps to the boiling water and time 30 seconds add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the turmeric and lemon juice swirl to incorporate. Add the peas mint salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immediately. All snow peas may be used if snap peas are out of season.
  • Spinach
    1 lb. spinach
    4 or 5 fresh mushrooms
    Slivered Parmesan cheese
    Virgin olive oil
    Garlic red wine vinegar
    Wash and drain spinach. Chop very fine. Slice mushrooms very thin add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil one teaspoon at a time tossing until spinach looks wet. Add vinegar to taste. Serve at once.
  • Herbed Tomatoes
    Peel 6 medium ripe tomatoes place in deep bowl. In jar combine 2/3 c. salad oil
    1/4 c. vinegar
    1/4 c. snipped green onions (include
    tops)
    1/4 c. snipped green parsley (if
    dried is used 1/8 c.)
    1/2 tsp. fresh ground pepper
    1 tsp. salt
    2 tsp. snipped fresh thyme or
    marjoram (1 1/2 tsp. dried thyme)
    1 clove garlic minced
    Cook mixture slightly until sugar dissolves. Combine all ingredients well mixed. Refrigerate overnight. (May be served as salad or a relish.) Keeps well. Marvelous vegetables in summer and substitutes as salad all year.
  • Fresh Vegetable Marinade
    1 c. vegetable oil
    1/2 c. white wine vinegar
    1/2 c. sugar
    1 tbsp. dry Italian seasoning
    2 tsp. dry mustard
    1 tsp. salt
    1 sm. head cauliflower
    1 bunch (1 lb.) broccoli
    1/2 lb. fresh mushrooms sliced
    2 med. green peppers chopped
    1 sm. red onion thinly sliced and
    separated into rings
    Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.