4 Chinese cucumbers
White vinegar (1-2 Tbsp for 2 cucumbers)
Pinch of salt
- Compress and refrigerate to release liquid
- Strain liquid before serving
4 Chinese cucumbers
White vinegar (1-2 Tbsp for 2 cucumbers)
Pinch of salt
5 lbs / 12 medium potatoes, boil in skin, cool and peel
6 stalks diced celery
3 medium red onions, sliced round
Fresh parsley cleaned and chopped
1/2 cup of vinegar
1/2 cup of vegetable oil
1 Tbsp salt
1 Tbsp sugar
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From Cooking Light magazine. A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts.
3/4 cup sliced celery
1/3 cup of dried sweet cherries
1/3 cup of frozen green peas, thawed
4 Tbsp chopped fresh parsley
1-1/2 Tbsp of fat free mayonnaise
1-1/2 Tbsp of plain low-fat yogurt
1 Tbsp chopped pecans, toasted
1-1/1 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
Combine all ingredients, chill. Yield, 2 servings; serving size about 2/3 cup.
From Ruth Wessels.
Can be made several days ahead (without the cheese on top) and frozen after cooking. Then return the casserole to the oven, to reheat 30 minutes. Spread the cheese and brown just before serving.
1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut into 1 inch strips
1 Bermuda onion, coarsely chopped
1 cup of shelled fresh peas
2 Tbsp chopped parsley
1/3 cup olive oil
1 Tbsp salt
1 tsp Tabasco (or soy) sauce
1 tsp freshly ground pepper
5 large tomatoes, sliced
1/3 cup raw rice
1/2 cup olive oil
2 Tbsp white wine vinegar
1 3/4 cup grated cheddar cheese
Unless you can find some good vine tomatoes that are nice and red, do not attempt this recipe in winter. The tomatoes are not tasty enough.
6 tomatoes
salt, pepper and olive oil
garlic and parsley, chopped
Tian is a provençal word often used to describe a casserole of vegetables which can include meat or fish as well. Eggplant and tomato is a favorite combination of vegetables in the South of France.
It is a good idea to use a covered casserole dish that can go from oven to the refrigerator or even to the microwave, since this dish can be served hot, cold, or reheated.
2 medium eggplants (or 4 small ones)
4 tomatoes, sliced
2 onions, peeled and sliced
6 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 Tbsp of Dijon mustard
Salt and pepper
The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.
3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
Grated Swiss cheese
2/3 cup of stale white bread crumbs
5 eggs
1 cup of boiling milk
4 Tbsp of butter
Salt, pepper, nutmeg
Quick cumin hollandaise sauce
3 egg yolks, room temperature
1 teaspoon of cumin
salt, pepper
1 Tbsp of lemon juice
1 cup of butter
Spinach mixed with a béchamel sauce is the French counterpart of creamed spinach. The fresh spinach could be replaced by frozen spinach, but the resulting dish wouldn’t be comparable in lightness to the one prepared with fresh spinach. This serves 4 people.
16 oz package of fresh spinach
1 large onion, chopped
A pinch of herbes de Provence
1 cup of milk
2 Tbsp of butter
2 Tbsp of flour
1/2 cup of grated cheese such as gruyère
Salt, pepper, nutmeg
Make the béchamel
For 8 people.
2 cups of Uncle Ben’s rice (cooked according to directions)
3/4 lb of pork sausage
1 medium spanish onion, chopped
3/4 lb of mushrooms
1/2 cup of dry sherry
Salt and pepper
1/2 cup of cream
This recipe is better when done the day before and reheated.
1 medium eggplant, cubed
4 or 5 small zucchinis, sliced
1/4 cup of olive oil
2 medium onions, thinly sliced
1 lb of tomatoes, peeled, seeded and chopped
1 green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 tsp basil
Sprig of thyme
1/2 tsp of coriander
Pinch of crushed aniseed
Chopped parsley