Combine all the ingredients in a mixing bowl & blend gently. Refrigerate one hour before serving.
Peel the eggplants, cut into 1 1/2″ cubes, and soak in lightly salted water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides. Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water), salt […]
Halve the cucumber lengthwise, removing the seeds and then cut the cucumber in pieces. Add to a blender container that contains all of the rest of the ingredients and blend until the cucumber is finely chopped. (When necessary, stop the blender and use a rubber spatula to scrape down the sides.) Makes 2 cups.
Preheat the oven to 400. Peel the garlic and split it. Rub the sides of the gratin pan with the garlic and leave it in the pan. Slice the potato paper-thin. Do not soak them in water at any time. Layer 1/3 of the potato slices in the gratin dish and sprinkle evenly with the […]
Mix ingreds. together, blending well. Place mixture in individual ramekins and put cheese strips on top. Bake for about 1 hr. at 350 F. Sprinkle with additional bread crumbs, if desired. May also be made as casserole in single pyrex dish.
1. Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. 2. Sprinkle grated cheese on top. Bake in 375F oven for 20 minutes, then lower temp. to 350F for an additional 40 minutes until lightly browned on top.
(TIP:) Six individual custard cups can be used as well as the form in the main recipe section. Bake them at 325 degrees for 45 minutes, and test with a knife at the edge of the custard. The center will continue to cook when removed from the oven because of the small size. Cover and […]
Shell, wash and drain peas. Chop white part of the callions into small pcs., and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add […]
Heat garlic in 1 Tbls. oil. Saute 1 minute. Add remaining ingredients & pour over mushrooms. Refrigerate 6 hours or overnight.
**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn […]