Recipes of the Week - August 27th

Fried Pepper Rings Cut your peppers into ¼’ rings. 1-2 tablespoons salad oil ¼ teaspoon garlic salt ¼ teaspoon salt Remove ribs from pepper rings. Heat oil in large skillet. Add pepper rings; cook, over high heat and stirring frequently, until tender-crisp, about 5 minutes. Sprinkle with garlic salt and salt. Corn-Stuffed Bell Peppers 3 medium green bell peppers 1 ½ cups fresh or frozen corn kernels ½ cup diced fresh tomato ½ tablespoon chopped onion 1 ½ tablespoons flour ½ teaspoon salt ½ teaspoon chili powder 1/8 teaspoon ground black pepper 1 tablespoons melted butter or margarine Slice tops from peppers; remove seeds and white membranes. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside. Combine remaining ingredients; spoon into drained green peppers. Place in baking pan and bake in a preheated 350° oven for 35 to 45 minutes or until done. Tomato-Cucumber Relish with Lemon and Seeds from: http://www.seasonalchef.com 1 baseball-sized tomato, diced small 1 unpeeled cucumber, seeds in, diced small 1 small red onion, diced small 1 tsp minced red or green chile pepper of your choice ¾ cup lemon juice (about 3 lemons) 1 T sugar 1 tsp each crushed cumin seeds, crushed coriander seeds, black mustard seeds (you may substitute yellow mustard seeds) Salt and freshly cracked black pepper to taste. In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, about 4 days. Cool Cucumber Salsa 2 -3 lrg cucumbers diced 3 small or 1 large tomatoes diced 1 tbl finely-chopped cilantro 1 med red onion diced 1 hot pepper diced 1/2 cup rice wine vinegar 1 pkt dry ranch dressing Salt to taste Freshly-ground black pepper to taste Combine ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper, and toss until well coated. Add a pinch of sugar to balance vinegary taste.

Recipes of the Week - August 20th

Corn on the Cob BOILED: Remove the husks and silk. Drop ears slowly into boiling water to cover. Cover and cook corn 4 to 10 minutes until tender; time depends on the corn's maturity. Drain and serve immediately, either whole o0072 scraped from the cob, with butter, salt and pepper. If corn is very young and fresh, boil enough water to cover the corn. Drop ears in slowly, cover tightly, and remove from heat. Let ears stand in hot water for about five minutes until tender. Drain and serve immediately with butter, salt and pepper. MICROWAVED: Remove husks and silk. Sprinkle with water and wrap in plastic wrap, or place in covered dish with small amount of water; microwave on high for about 6 minutes until tender. Or, microwave in the husk with silks removed, about 6 minutes on high. STEAMED: Remove husks and silk. Steam ears over boiling water 10-15 minutes until tender. Serve immediately with butter, salt and pepper. ROASTED OR GRILLED IN THE HUSK: Pull back the husks without completely detaching them, remove silk and blemishes. Dip the ears in cold water and replace the husks, twisting them at the end. Broil them on a grill over hot coals, turning frequently, about 15 minutes. Remove husks and serve with butter, salt and pepper. ROASTED IN FOIL: Remove husks and silk. Rub ears with butter, salt and pepper. Wrap them individually in foil and bake at 400 degrees F about 15 minutes. Or roast them over hot coals, turning several times. When tender, unwrap and serve immediately. Corn cut from the cob: Remove husks and silk. Cut or grate corn kernels from cob. Simmer kernels several minutes in butter or cream until just tender. Serve immediately with salt and pepper. Or season with Worcestershire sauce and minced garlic. Corn cut from the cob combines well with several other vegetables, such as green peppers, and tomatoes. It can be used in custards, puddings, fritters, souffles, stuffed peppers, soups, chowders, relishes, and mixed pickles. Corn can be frozen or canned. Thanks to Jersey City Member Isabelle for these Sorrell recipes! SORRELL AS PREPARED ON THE FRENCH ATLANTIC COAST (FAR A L’OSEILLE) ½ pound of Sorrel 1.25 ounces of European butter 3 eggs Parsley and chopped Garlic Optional: Bread Crumbs Crème fraiche (can be replaced by sour cream) Clean and prepare the sorrel (remove the butt) Steam or boil it for a short period of time. Fry it gently in the butter while adding the eggs one by one and mixing it with a fork. Add the garlic and the bread crumbs Add the parsley. Add the crème, mix, and take out of the fire. FRENCH PLUM TARTE (OR APRICOT, PEACH, APPLES, NECTARINES ETC) TARTE AUX PRUNES Dough: One pound of flour 12 ounces of European butter 4 1/4 ounces of sugar 2 eggs 1 pinch of salt Mix the ingredients together. Spread the dough and put it in a buttered pie pan. Fruits Wash the plums, cut them in half, and remove the stone. Put them on the top of the dough, the skin side facing the dough, in order for the juice to stay in the plums while cooking. Cover with sugar. Put in the oven until light golden brown

Recipes of the Week - August 13th

Green Beans Provencal http://www.ichef.com 1 tb Butter or margarine ¾ Fresh green beans 1 small tomato, peeled and chopped ¼ c Green onion, chopped ½ ts Salt dash Pepper ¼ ts Dried basil leaves Melt butter in medium skillet. Add beans, then remaining ingredients. Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes) Garlicky Green Bean-Potato Salad Recipe http://www.cooking.com/recipes/static/recipe4999.htm 1 1/2 pounds yellow Finnish potatoes or red potatoes 3/4 cup fat-free, less-sodium chicken broth 2 cups (1/2-inch) cut green beans (about 1/2 pound) 10 garlic cloves, peeled 2 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons fat-free, less-sodium chicken broth 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat. Cucumber Sauce 1/4 c. sour cream 1/4 c. mayonnaise 1/2 c. chopped, seeded cucumber 1/2 tsp. salt 1/2 tsp. dill weed 1 tbsp. lemon juice Mix together in bowl. Microwave 1 1/2 minutes. Serve warm with baked or broiled fish or cold with raw vegetables. Wonderful with salmon. Tomato Cucumber Marinade 2 med. tomatoes, sliced 1 med. cucumber, sliced 1/4 c. green onions, sliced 1/2 c. salad oil 3 tbsp. dry white wine 3 tbsp. vinegar 1 1/2 tsp. dried salad herbs 1 tsp. salt Mix dressing ingredients and pour over layered vegetables in a deep bowl or screw-top jar. Chill 5-6 hours to blend flavors Herbed Tomatoes 1 medium or 2 small tomatoes, cut into slices Crisp salad greens 2 tablespoons of oil and vinegar dressing salt and pepper 1/4 teaspoon of freeze dried chivesa dash of thyme Arrange the tomato slices on salad greens. Drizzle the dressing on tomatoes. Sprinkle with salt, pepper, chives and thyme.

Recipes of the Week - August 6th

Fuzzy Gourd (melon) & chevre strudel This healthy, fast and easy to make vegetable strudel pastry makes a great side dish, lunch or meal for a family dinner. 7 oz. defrosted pastry, rolled out very thin 5 oz. fuzzy melon, peeled, deseeded and diced 1 onion, finely chopped 1 cup Chevre cheese, grated 1 egg, beaten 1 green salad to serve soft buttered rolls to serve Preheat oven to 400 F (200 C). Fold pastry into an oblong, twice. Roll firmly until thin again. Combine fuzzy melon and cheese. Spoon mixture into center of pastry. Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 1 inch slices into top of pastry. Bake for 40 minutes until golden. Serve hot or cold with a green salad and soft buttered rolls. Seafood-Stuffed Fuzzy Gourd (Melon) 1/4 cup chicken or fish stock (or canned chicken broth) 1/4 lb ground turkey 1/4 lb uncooked medium shrimp shelled, deveined, and minced 1/4 tsp salt 1/8 tsp freshly-ground white pepper FOR THE MELON 1 med fuzzy melon - (abt 1/2 lb) peeled, and cut into 1" slices -- Cornstarch for dusting FOR THE SAUCE 1/2 cup chicken or fish stock or canned chicken broth) 2 tbl Chinese rice wine (or dry sherry) 2 tsp oyster-flavored sauce 1/4 tsp crushed dried red chili 1 tsp cornstarch dissolved in 1 tbl water Stir the 1/4 cup chicken stock, ground turkey, minced shrimp, salt and pepper together in a small bowl until well blended. Let stand for 10 minutes. For the Melon: Using a 1-inch round cutter, cut a hole in the center of each melon slice. Dust each hole with cornstarch to coat then fill with the stuffing, mounding it slightly. Place slices onto a heatproof glass pie dish. Prepare a wok for steaming. Set the plate in the steamer basket and steam over high heat until the filling is cooked through, about 10 minutes. Meanwhile, make the Sauce: Stir the 1/2 cup chicken stock, rice wine, oyster-flavored sauce and crushed chilies together in a small saucepan over medium heat. Bring to a simmer. Stir in the dissolved cornstarch solution and cook, stirring, until the sauce thickens slightly. Spoon the sauce over the stuffed melon slices and serve directly from the pie plate. Green Beans Plaki ¾ lb Green beans 2 Tbsp Olive oil 1 small Onion; chopped ½ Lemon; juice of 1/4 ts Salt; optional 1/8 ts Pepper Bread crumbs1 /2 ts Dried savory ½ cup Parlsey 1 c Hot water Clean beans, wash, and cut in half. Heat oil in large saucepan. Layer beans, onions, lemon juice, salt, and pepper, bread crumbs, and herbs, reserving 1/2 parsley for garnish. The last layer should be beans. Add water. Cook over low heat for 30-35 minutes or until the beans are tender. Garnish with parsley and cool. Serve cold as an accompaniment to a main dish. Peach and Onion Salsa from: http://www.inmamaskitchen.com This is a lively, but sweet salsa. The peaches should be ripe, but not overripe. 1/2 cup orange juice 1/2 cup cider vinegar 1 tablespoon curry powder 1 jalapeno pepper, seeded and minced 2 tablespoons honey 1/4 cup olive oil 1 large onion, cut in 1/2 inch cubes 2 tablespoons ginger, grated 4 ripe peaches, peeled and cut in 1/2 inch cubes Salt to taste 1 cucumber, seeded an cut in 1/2 inch dice 1 tablespoon cilantro, minced In a small bowl, combine orange juice, vinegar, curry, jalapeno and honey. Set aside. Heat oil in sauté pan. Put in onion and cook over medium heat, stirring often, just until soft. Add ginger.