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Summer Garden Vegetables
Copyright Liz Waters, 1994.

I was out in the garden this afternoon, and couldn't help but notice that the tomato,
eggplant, and squash plants are beginning to look a little tired out. Their leaves are
ragged from the violent thunderstorms that we have had in the last month, and the
green of their leaves is tinted here and there with yellow and brown. We are still,
however, taking arms full of yellow crookneck squash, zucchini, and tomatoes into the
house every time we walk into the backyard. If you are in a similar spot, here are some
recipes for you to use up the surplus. Enjoy it while you can, fall is on the way!

No Fat Health Salad

1 yellow squashed, diced
1 zucchini, diced
4 scallions diced
1 carrot, cut in cubes
1/2 green pepper, diced
2 stalks celery, diced
1 tomato, diced
1/2 C non fat Buttermilk Ranch Dressing
salt and pepper to taste

Chop vegetables, toss with dressing and chill for at least 1 hour. Season and serve.

Late Summer Supper Dish

2 lb. ground chuck
2 tbsp. olive oil
1 clove garlic mashed
6 medium tomatoes, sliced thin
4 green peppers, sliced
2 large onions, sliced thin
5 zucchini, sliced
1 lb. fresh mushrooms, sliced
2 stalks celery, sliced
1 can ripe olives, drained
1/4 C beef bouillon
1 medium eggplant, peeled and cubed
1 small can tomato juice
1/2 C Chablis or other light white wine
salt and pepper to taste
1/2 tsp. thyme
3 bay leaves

Brown ground chuck and drain. Set aside .Add the olive oil to the skillet and saute all
the vegetables, except the eggplant. Set aside. Add the bouillon to the skillet and bring to
a boil. Add the eggplant and stir-simmer until coked. Add seasonings and rest of
ingredients. Transfer to a lightly greased casserole dish and bake in a 350xF oven for 30
minutes. Serve with fruit salad and freshly baked bread. 

Ratatouille

1 small eggplant, peeled and diced in large cubes
2 medium zucchini, diced in large cubes
1 tsp. salt
1/2 C olive oil
2 medium onions, thinly sliced
2 small green peppers, sliced
2 cloves garlic, minced
1 lb. firm ripe tomatoes, peeled and seeded
salt and pepper to taste

Toss eggplant and zucchini with salt and let stand for 30 minutes. Drain and dry with a
towel. Saute eggplant and zucchini in about 4 tbsp. of the olive oil for about 1 minutes
on each side to brown lightly. set aside. Saute the onions and peppers in 4 tbsp. of the
olive oil until tender, but not browned - about 10 minutes. Stir in the garlic and season
to taste. Dice the tomato pulp and add to the onions and peppers. Cover and cook over
low heat for 5 minutes. Uncover, raise heat and cook, stirring constantly until juices
have evaporated. Add eggplant and zucchini and cook for 15-20 minutes over low heat.
Correct seasonings and serve.


Grilled Summer Veggies

1 medium eggplant
1 medium zucchini
1 medium yellow squash
1 large sweet onion
1 clove garlic, minced
1/4 C extra virgin olive oil
1 tsp. dried oregano
1 tsp. dried basil
juice of 1/2 lemon
salt and pepper to taste
Peel eggplant and slice, along with zucchini and squash 1/4" thick. Cut onion in half
and skewer through with toothpicks from all four sides. Mix remaining ingredients.
Grill slices of vegetables and cut onions 6-8 inch from a medium charcoal fire, basting
often with olive oil mixture, until golden brown. Serve with a green salad and toasted
pita bread for a quick supper.

Salsa Fresca

2 Vidalia or other sweet onion, finely chopped
2 large, meaty tomatoes, finely chopped
3 cloves garlic, minced
1/2 green pepper, diced
5 hot chiles, with seeds and stems removed, diced
2 tsp. fresh cilantro, chopped up
1 tsp. fresh oregano, chopped up (substitute 1/2 tsp. dried)
1 tbsp. white wine vinegar
1 tbsp. olive oil
1 tsp. sugar
salt and freshly ground pepper to taste.

Combine all the vegetables and herbs. Mix together the vinegar, olive oil, sugar and
drizzle over vegetables. Toss and chill. Correct seasoning before serving with  tortilla
chips.

Online Eggplant

1 tbsp. butter or margarine
1 cloves garlic, pressed.
1 large egg plant peeled,  about 3 cups diced
1 large onion diced
1 cup celery diced
1 tsp. fresh rosemary, chopped up
1 tsp. fresh basil, chopped
salt and pepper to taste
1 small can tomato sauce
1/2 pound shredded cheddar cheese

Saute garlic in margarine,  add herbs when garlic starts to brown
then add vegetables except tomato and saute until just tender.  The eggplant soaks up
margarine and seasonings.  Finally mix in tomato sauce and cheese and heat just long
enough to melt cheese and serve.

Here's Bev in CA's famous zucchini bread recipe from the online cookbook:
Beat together:   
                                  1 cup sugar
                                  1/2 cup oil
                                  2 eggs
                                  1/2 tsp. vanilla

Sift  and beat in:
                                   1  3/4 cup flour
                                   1/2 tsp. baking soda
                                   2 tsp. baking powder
                                   1/2 tsp. salt
                                   1/2 tsp. cinnamon
                                   dash of nutmeg 
                                   dash of ginger

Stir in:                         
                                   1 cup grated zucchini (unpeeled)
                                   1/2 cup chopped nuts
                                   1/2 cup raisins

Put in greased loaf pan.  Bake at 375 degrees for approximately 50 minutes.


And in a month or two, when frost threatens, gather your green tomatoes and put them
up as relish or serve as Fried Green Tomatoes, only try this recipe to do them in the
oven.

4 large  green tomatoes
1/2 stick melted butter
1/4 cup Parmesan Cheese
1/2 C bread crumbs
3/4 cup cornmeal
salt and pepper to taste
1/4 C bacon drippings if you have them,  1/2 stick melted butter if you don't.

Cut tomatoes into 1/4 inch slices.  Toss cheese, bread crumbs and cornmeal together. Dip
each slice of tomato in melted butter and then dredge in cornmeal mixture. Use bacon
drippings or butter to grease a cookie sheet. Arrange tomatoes on sheet. Bake at 400
degrees for 15 minutes, or until golden brown on the bottom. Turn and bake for an
additional 10 minutes. Season with salt and pepper to taste and serve hot. 

Green Tomato Relish

24 medium green tomatoes, sliced thin
6 green peppers, diced
12 medium onions, sliced thin
2 1/2 tbsp. salt
3 quarts white vinegar
4 cups sugar
1 tbsp. allspice
1 tbsp. ground cinnamon
1 tbsp. ground cloves
1 tbsp. mustard seed

Sprinkle the tomatoes, peppers and onions with the salt and let stand, covered
overnight. Drain.
Place all the ingredients in a large heavy cooking pot and simmer for 1 hour and 15
minutes, stirring occasionally. Place in hot sterilized jars and process according to most
recent Blue Book time table for pickles and relishes.





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