VEGETABLE RECIPE - 633
SPICY TOMATOES
1 lg. tomato
Salt
Parmesan cheese Scallions (optional) Dill weed
Basil
Slice tomato thinly.
Sprinkle as desired with salt, dill weed and basil. Top
with layer of Parmesan cheese.
Thinly sliced scallions are also nice.
However,
if you use them, the flavor is better if allowed to "age" for a while (1 hour,
more or less).
VEGETABLE RECIPE - 634
ARTICHOKE
SUPREME
4 oz. macaroni, med. shells, cooked
1 (6 oz.) artichokes
1/2 sm. zucchini, sliced thin
1 lg. carrot, shredded
2 oz. salami, cut in thin strips
2 tbsp. Parmesan cheese, grated
1 c. Mozzarella cheese, grated
2 tbsp. salad oil
2 tbsp. white wine vinegar
3/4 tsp. dry mustard
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic
Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes, for a few hours.
Mix with remaining ingredients.
Absolutely delicious.
Serves 8 to 10.
VEGETABLE RECIPE - 635
CURRIED SUMMER SQUASH
2 lbs. yellow squash
3 tbsp. butter
1 c. chopped onion
1 tsp. curry powder
45 c. chicken broth
Sour cream (opt.)
Finely chop or coarsely grate yellow summer squash.
Saute onions until golden. Add curry powder to onions.
Saute onions and curry about one minute more.
Add squash to onions and saute a few minutes.
Add chicken broth and cook gently
until squash is tender.
Puree in blender.
Serve either hot or cold.
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