Vegetarian
Page 14
- 3/4 cup apple cider vinegar
- 1 cup water
- 1/2 onion, sliced
- 1 cucumber, peeled and sliced
- Salt and pepper to taste.
- Combine all ingredients in glass bowl.
- Refrigerate for at least 1 hour.
Published: Saturday, August 20th, 2011
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- 1 1/2 cups flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1 cup sugar
- 1 cup finely shredded zucchini, do not peel
- 1 egg
- 1/4 cup oil
- 1/4 cup finely shredded lemon peel
- 1/2 cup chopped walnut
- Preheat oven to 350
- Stir together four, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside.
- Beat together sugar, zucchini and egg. Add oil and lemon peel. Mix well.
- Stir flour mixture into zucchini mixture.
- Gently fold in chopped walnuts.
- Turn batter into a greased 8x4x2 inch loaf pan.
- Bake for 55-60 or until toothpick is clean.
- Cool 10 minutes and remove from pan. Cool on rack. Wrap in tin foil and store overnight before slicing.
Published: Friday, August 12th, 2011
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Submitted by: Uncle Paul and Aunt Cindy
This dish tastes great warm or chilled.
- 8 to 10 medium Idaho potatoes
- 6 to 8 hard boiled, peeled, and chopped
- 1 package bacon
- 2 stalks celery
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup Miracle Whip
- 1/2 Tbsp cider vinegar
- Peel and slice potatoes. Boil for 15 minutes or until just tender. Drain and run under cold water.
- Cook bacon while potatoes are boiling, save drippings.
- Chop celery into large chunks and cook in bacon drippings until tender, about 7 minutes. Remove from drippings.
- Crumble bacon.
- Place all ingredients into large mixing bowl.
- Turn slowly with large spoon until well mixed.
Published: Thursday, August 11th, 2011
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- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
- Cut tomatoes in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
- Preheat oven to 450°F
- While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
- Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
- Arrange the bread on a serving platter, olive oil side up. Just before serving spoon some of the tomato topping on each slice of bread.
Published: Thursday, August 11th, 2011
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