Sweet Melon Salsa
2217 Killarney Ct.
cob and steam or boil kernels for several minutes until tender. If using frozen corn, steam until thoroughly thawed. In a large bowl mix all ingredients together. For a more lively salad, add minced fresh hot pepper or dried red pepper flakes. Serve cold or at room temperature with big wedges of fresh tomato. This salad keeps very well for several days in the refrigerator. Serves six.
4 large tomatoes, diced
evie gazpacho. it is wonderful prepared by hand -- full of little chunks of fresh vegetables. Just mix all ingredients together in a large bowl. Refrigerate for several hours. Stir again before serving. If you prefer a finer texture, you can certainly use a machine. Of course, you'll want to leave the beans out until everything else has been blended. Another option is to blend half your veggies (tomatoes, onion, cuke, peppers, garlic, and 1 cup of the tomato juice) to create a thick base, then add the rest of the chopped veggies, seasonings and beans. Serves six to eight.
1 tablespoon olive oil
3 to 5 cloves garlic, minced or pressed
1 medium onion, chopped
2 cups eggplant, peeled and diced
2 cups zucchini (or other summer squash), chopped
1 large green or red pepper, diced
2 to 3 medium tomatoes, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
o us by the media of "man's inhumanity to man" scare or intimidate us into allowing our representatives to broacni)
4 ounces mozzarella cheese, grated
Heat oil in heavy skillet over medium heat. Add garlic, onions and eggplant and saute for several minutes, stirring constantly. Add zucchini, pepper, tomatoes, parsley, basil, salt and pepper. Stir well and cook until vegetables are tender and flavors are well-blended, about 30 minutes. While vegetables are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta. Cover with hot vegetables (ratatouille). Top with grated cheese. Broil until nicely brown on top. Serves six.
-- Recipes from "Rolling Prairie Cookbook" by Nancy O'Connor.