-DRESSING – 1 tb Vinegar 3 tb Olive oil Trim the zucchini & cut into 1/4″ thick slices. Combine slices in a pot with 2/3 c water, oil, hot pepper, cumin, black pepper & salt. Cook for 5 minutes until just tender-crisp. Cool & chill. When ready to serve, drain the zucchini. Combine the dressing […]

In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley.

Fat grams per serving: Approx. Cook Time: 2 hrs 1. Combine all ingredients except shrimp in a large saucepan. Cover; heat to boiling. Boil 10 minutes. 2. Add shrimp. Cover and boil 5 minutes, or just until shrimp turn pink. Remove from heat; chill in cooking liquid. 3. Serve cold with dunking bowls of cold […]

Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture. Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great topping for pita stuffed with falafel.

Separate the seeds from the fibres. Spread seeds on a flat shallow pan, (such as a jelly roll sheet). Pour melted butter over seeds and sprinkle with salt. Bake in a slow oven (250) until the seeds are dried out and crispy brown. Stir occasionally to toast evenly.

Combine bread crumbs, ground beef, 1/2 cup of relish, egg, salt, pepper, basil and thyme. Shape into 1 inch meatballs. Cook in hot oil until browned, about 10 minutes. Sauce: 1/2 c cranberry-orange relish 1 c beef broth 1/2 c orange juice 1 tb flour In medium saucepan, combine 1/2 cup relish and beef broth. […]

GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. […]

Combine parsley, garlic and mayonnaise; mix well. Spread mixture between two slices of bread and cut diagonally to make four finger sandwiches. Refrigerate until ready to use. These can be made early on the day to be used, but not the day before.

Recipe Summary: Preparation Time: 30 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.50 Ingredients: 1 head romaine lettuce 1 head Belgian endive 1 cup fresh mint leaves 2 large oranges 2 ugli fruit 1/2 cup pineapple juice 3 Tbsp freshly squeezed lemon juice 3 Tbsp sugar 1/8 tsp salt 1/2 […]

** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter until fluffy; […]