Ingredients:
4 C. Chopped green peppers
4 T. Olive oil
1 Onion, chopped
14 oz. Can of tomatoes
1 t. Sugar
1/4 t. Fresh rosemary, chopped
2 T. Fresh parsley, chopped
Procedure:
Heat the oil in a large skillet. Add the onion and brown slightly
Add the peppers and the remaining ingredients, cover and simmer for
about 20 minutes
Remove the lid and boil over high heat until the mixture is of the
desired consistency. Season to taste
Serve with an entrée
Notes:
Other colours of sweet peppers can be used with, or in place of the
green
Canned plum tomatoes work the best in this recipe
Ingredients:
3 parsnips
3 carrots
8 Small onions
2 T. Butter
2 T. Brown sugar
1/4 C. Cider vinegar
Salt
Fresh ground black pepper
Procedure:
Peel the carrots and parsnips, cut them in half crosswise and then
into 1/2 inch thick slices
Peel the onions and leave them whole
Place the vegetables in an oven bag. Add the butter, sugar, vinegar
and seasonings to taste
Bake in a preheated oven, at 350°F for 40 to 4 minutes. Turn the
bag several times during cooking to ensure even cooking
Notes:
The brown sugar can be replaced with maple syrup
Be sure not to over cook this, or any other vegetable recipe
Sautéed Mushrooms:
Ingredients:
1/4 C. Butter
2 T. Onion, minced
1 Lbs. Fresh button mushrooms, sliced
1 t. Lemon juice
1/2 t. Salt
1/8 t. Fresh ground black pepper
Procedure:
In a 10 inch skillet over medium heat, in hot butter, cook the onions
until they are tender
Add mushrooms, cook, covered, stirring occasionally, about 10 minutes
Stir in lemon juice, salt and pepper
Serve and garnish
Notes:
Can be serve on buttered white bread slices, toasted and buttered
Garlic and chopped parsley can be added to this recipe
Omit the lemon juice and stir in 2 tablespoons dry sherry and 1/3 cup
heavy cream
Ratatouille Of
Vegetables:
Ingredients:
1/2 C. Olive oil
1 Onion, diced
1 Clove garlic, cut in half
1 Med. Eggplant, cut into 1 inch cubes
1 Green pepper, 1 inch chopped
3 Med. Zucchini, cut in 1 inch slices
1/2 C. Water
1 T. Salt
2 t. Oregano leaves
1 t. sugar
2 Tomatoes, cut into wedges
Procedure:
In a 6 quart Dutch oven or saucepot over medium heat, in hot olive
oil, cook the onion and garlic until tender, about 10 minutes, stirring
occasionally. Discard the garlic
Add the eggplant and green pepper, cook for about 5 minutes, stirring
the mixture frequently
Stir in the zucchini, water, salt, oregano and sugar, then heat to a
boil. Reduce the heat to medium-low, cook for 30 minutes or until the
vegetables are tender, stirring occasionally
Stir in the tomato wedges and reheat through
Serve and garnish
Notes:
The word ratatouille, derived from the French touiller (to mix
or stir), at first designated an unappetizing stew
Traditionally the different vegetables were cooked separately, then
combined and cooked together until they attain a smooth creamy consistency
Ratatouille is a vegetable ragout typical of Provençal cookery,
originally from Nice, which is now found all over southeast France and
popular abroad
Serve hot, or cover the vegetable mixture and refrigerate to serve cold
later
Parsley Creamed
Parsnips:
Ingredients:
1 Lbs. Parsnips
1 C. Water
Salt
2 T. A.P. Flour
12 C. Milk
1/8 t. white pepper
1 t. Grated orange peel
Chopped fresh parsley
Procedure:
Peel the parsnips and cut them into 1/8 inch slices
In a 2 quart saucepan over medium heat, heat parsnips, water and 1/2
teaspoon of salt to a boil. Reduce heat to low, cover and simmer for about
10 minutes, or until the parsnips are fork tender
Drain the parsnips, reserving 1/2 cup of the liquid
In a 1 quart saucepan over medium heat, stir the flour with the milk
until well blended
Add reserved liquid, pepper and 1/2 teaspoon salt. Cook, stirring
constantly, until thicken and smooth
Stir in the grated orange peel
Stir sauce with parsnips and sprinkle lightly with chopped parsley
Serve with an entrée and
garnish
Notes:
Can be garnished with paprika, sprigs of parsley, etc.
Do not over cook the parsnips
