Recipes of the Week - September 12th

Garden Fresh Tomato Basil Sauce from:www.recipelink.com

1/2 cup crushed fresh garlic
1/2 cup extra-virgin olive oil
1 cup julienned onions
3-4 large or 8 medium fresh ripe tomatoes
1 pinch sugar
Salt to taste
Freshly-ground black pepper to taste
1/4 cup coarsely-chopped fresh basil

Add garlic and oil to a medium size sauce pot on low heat. Stir garlic often until evenly golden but not browned. Add onions and continue to saute until onions are sweet and translucent. Again being careful not to brown. In separate pot bring approximately 2 quarts of water to a boil. Prepare tomatoes by removing core and cut an (X) just through the skin on the bottom of each tomato using a small serrated knife. In a bowl prepare an ice bath consisting of 1 quart ice, and 1 quart cold water. Blanch prepared tomatoes in boiling water 4 to 6 minutes then remove from boiling water and place them in ice bath until cooled. Remove tomatoes from ice bath, peel off the skins and chop into 1/2-inch dice. Add diced tomatoes into garlic and onion mixture and turn heat up to medium temperature. Add salt, pepper, and sugar and cook for approximately 30 minutes. Remove from the heat and add basil to finish.

You can also add chopped eggplant, zucchini & peppers for a true Garden Sauce!
callped Apples & Cheese from:www.recipelink.com

1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. flour
1/2 tsp. salt
pepper to taste
dash paprika
1 tsp. Worcestershire sauce
dash

sauce
1 1/2 C milk
3/4 C fine bread crumbs
4 apples cored, pared and sliced crosswise
1/2 lb. American cheese, grated
2 Tbsp. butter

Heat oil; blend n flour; add seasonings and milk. Cook over low heat, stirring constantly, until smooth and slightly thickened. Line a greased shallow baking dish with 1/4 cup bread crumbs. Arrange alternate layers of apples and grated cheese in baking dish. Pour in sauce. Top with crumbs and dot with butter. Bake at 350 F about 25 minutes or until apples are tender.

Zucchini Pancakes from:www.recipelink.com

2 Eggs, separated
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Hot pepper, roasted, peeled, cored, seeded and diced
2 cups shredded zucchini, well drained
1 TBSP corn oil
Beat the egg yolks and stir in the flour, salt and pepper, add the chili, then the zucchini.
Beat the egg whites until stiff but not dry; gently fold into the zucchini mixture.
Beat the oil in a nonstick skillet over medium-high heat.
When hot, drop the zucchini mixture by tablespoonfuls into the hot oil. Cook, turning once, until lightly brown on both sides and cooked through.

Eggplant Salad

1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt

Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before serving.