Recipes Included On This Page Garden Herb Bread for Bread Machine Garden Relish Green Tomato Relish Grilled Ratatouille Sandwich With Olive Tapenade Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garden Herb Bread for Bread Machine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Regular Loaf----- 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1 teaspoon chives 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon basil 1 teaspoon fast-rise yeast or 2 teaspoons active-dry yeast -----Large Loaf----- 1 1/4 cups water 3 cups white bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 tablespoon chives 1/2 tablespoon marjoram 1/2 tablespoon thyme 1 teaspoon basil 2 teaspoons fast-rise yeast or 3 teaspoons active-dry yeast The fragrance of turkey stuffing will fill your home while this flavorful bread is baking, thanks to all those aromatic dried herbs. This loaf is excellent for any cold meat sandwich you can dream up including turkey and cranberry. It also makes tasty croutons. Follow the directions for your bread machine. Contributed to the FareShare Gazette by Jim; 1 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 7g Fat (15.7% calories from fat); 11g Protein; 69g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 725mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Garden Relish Recipe By :The Best Of Amish Cooking by Phyllis Pellman Good Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumbers 12 medium onions 4 green peppers 2 medium carrots 1/4 cup salt 6 cups granulated sugar 4 cups apple cider vinegar 12 whole cloves 1 tablespoon mustard seed 2 tablespoons turmeric Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of spices. Spoon into the hot sterilized jars and seal. Makes about 12 pints. Source : The Best Of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy Food & Wine Board Contributed to the FareShare Gazette by Jim; 8 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 492 Calories; 2g Fat (3.5% calories from fat); 3g Protein; 124g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2159mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates. * Exported from MasterCook * Green Tomato Relish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 red sweet peppers -- * 2 pounds onions 3 sweet green peppers -- * 3 1/2 cups sugar 1 cup water 1 tablespoon ground turmeric 2 pounds green tomatoes 1 small head cabbage -- * 1/4 cup pickling salt 2 cups cider vinegar 1 tablespoon mustard seed 2 teaspoons celery seed * All vegetables are to be coarsely ground. Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8-inch headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE : -----Vegetables can be chopped if you prefer. Contributed to the FareShare Gazette by Jim; 8 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 586 Calories; 1g Fat (2.2% calories from fat); 5g Protein; 147g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fat; 8 Other Carbohydrates. * Exported from MasterCook * Grilled Ratatouille Sandwich With Olive Tapenade Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1/3 cup deli-style mustard 1 tablespoon chopped fresh rosemary 3 garlic cloves -- minced 1/2 cup kalamata olives -- pitted and chopped 1/2 small eggplant 1 medium zucchini 1 large red onion 2 large ripe plum tomatoes 1 large red bell pepper 1 12 inch sourdough baguette -- cut lengthwise 1 in half Combine olive oil, mustard, rosemary and garlic in small bowl. Place olives in food processor; add 2 tablespoons mustard mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture. Cut eggplant and zucchini lengthwise into 1/4-inch-thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red bell pepper lengthwise into 2-inch-wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture. Place vegetables on oiled grid or in vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once. To serve, scoop out a little of the inside cut surface of the baguette, if necessary, to make room for the filling. Spread olive mixture on both surfaces of bread. Layer vegetables on bottom half of bread; cover with top half. Cut crosswise into 4 portions. Contributed to the FareShare Gazette by Dancer^; 8 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 26g Fat (79.7% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 477mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 5 Fat.

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