Recipes Included On This Page Filled Zucchini Rings Firecracker Grilled Alaska Salmon Fresh Tomato Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Filled Zucchini Rings Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices zucchini [each 1 1/2-inches thick from a large zucchini] 1 cup cooked brown rice [freshly cooked] 1/3 cup grated cheddar cheese 1/2 cup minced ham -- chicken or leftover meat 1/2 teaspoon seasoned salt 1/4 cup red wine freshly ground black pepper Paprika 1/4 cup red wine -- for basting Use a large, unpeeled zucchini for this recipe. Remove the center pulp and seeds from each slice. Preheat oven to 350F. Grease a baking sheet or shallow pan. Place the zucchini slices on the prepared pan. Combine the rest of the ingredients except the paprika and the second quantity of red wine. Mix well and spoon into the centers of the zucchini rings, distributing evenly. Sprinkle generously with the paprika. Bake for 35 minutes or until the zucchini is tender; baste twice with the remaining red wine during the baking. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 12 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 10g Total Fat; (43% calories from fat); 10g Protein; 18g Carbohydrate; 30mg Cholesterol; 608mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Firecracker Grilled Alaska Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Alaska Salmon steaks or fillets [4 to 6 oz. each] thawed if necessary 1/4 cup peanut oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons chopped green onions 1 1/2 teaspoons brown sugar 1 clove garlic -- minced 3/4 teaspoon grated ginger 1/2 teaspoon red chili flakes or more -- to taste 1/2 teaspoon sesame oil 1/8 teaspoon salt Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Source : <http://www.AlaskaSeafood.org> NOTES : Formatted in MasterCook by Art@FareShare Join the Free FareShare Recipe Gazette <http://www.fareshare.net> Contributed to FareShare by Art. FareShare Gazette; 23 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 14g Total Fat; (90% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Fresh Tomato Pie Recipe By :Michele Anna Jordan Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons black peppercorns -- crushed fine kosher salt 1 tablespoon baking powder 1/4 pound butter -- chilled and cut into one-quarter-inch cubes 2/3 cup whole milk 2 1/2 pounds medium-sized ripe slicing tomatoes -- peeled seeded and thickly sliced -- (2 1/2-3 lbs.) 1 bunch fresh basil -- (large bunch) 4 ounces grated medium-sharp cheddar cheese -- (2 cups) or sharp cheddar cheese 2/3 cup mayonnaise -- homemade or best-quality mayonnaise 1/2 lemon 2 tablespoons heavy cream -- (2 to 3) Sift or mix together the flour, pepper, 1 teaspoon kosher salt and the baking powder. Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency of coarse-grain sand. If using a food processor, add the milk, pulse quickly two or three times - until the dough just barely comes together - and then turn out onto a floured surface. If working by hand, make a small well in the center of the flour, pour the milk in, and then mix quickly with a fork until the dough comes together but is still soft and sticky. Turn onto a floured surface. Knead the dough for about thirty seconds and then let it rest for 10 minutes. Cut the dough in half, roll out one half to fit a 10-inch pie pan, and line the pan with it. Cover the surface of the pie with a layer of tomatoes, sprinkle with a little salt and add a sparse layer of fresh basil leaves; repeat for a second, third, and fourth layer. Top with the grated cheese. Thin the mayonnaise with the juice of 1/2 lemon and spread it over the surface. Quickly roll out the reserved dough, fit it over the pie and seal the edges by pinching them together. Cut several slits in the dough to allow steam to escape and brush the surface with the heavy cream. Bake in a 350 degree F. oven until the pie is hot all the way through and the crust is golden, about 25 - 30 minutes. Let rest for 15 minutes before serving. Cut in wedges and garnish each slice with a sprig of fresh basil. "It seems everyone has a variation of this tomato pie, and well they should; it's great. Laurie Colwin, in More Home Cooking, gives a narrative version similar to the one here that uses canned tomatoes, making it an easy year-round recipe. Lee Bailey's charming little book Tomatoes offers a great version, as did Gourmet Magazine in some long lost issue; that recipe was passed on to me word-of-mouth by a friend of a friend, who made it all summer long, he told me. Here I add my version to the lot." Copyright 1996 by Michele Anna Jordan, author of the Good Cook's Book of Tomatoes. All Rights Reserved. Found at <http://www.globalgourmet.com/> MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 23 August, 2000 - - - - - - - - - - - - - - - - - - -

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