Recipes Included On This Page Sour Cream Potato Salad Spicy Eggplant Pasta Sun Dried Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sour Cream Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Salads Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- In a large bowl combine 2 Tbsp of each of the following: grated onion chopped parsley chopped dill pickle chopped pimiento prepared mustard -- Add: 1 teaspoon salt 1/8 teaspoon black pepper Gently fold in: 1 cup sour cream 4 cups cooked potatoes -- diced 3 hard boiled eggs -- grated Toss lightly. Cover and chill at least 1 hour for flavors to blend. Serves 6 Posted on FareShare 6-99by Grazie <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Eggplant Pasta Recipe By : Vegetarian Homestyle Cooking Serving Size : 6 Preparation Time :0:00 Categories : Eggplant Main Dishes Pasta/Noodles Vegetarian Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces rigatoni OR similar pasta -- (6 cups cooked) 1 small eggplant -- peeled & cubed* 2 tablespoons olive oil 2 cloves fresh garlic -- minced 2 cups chopped fresh tomatoes -- (or canned) 1 teaspoon crushed red pepper 1/2 teaspoon salt 1/4 cup fresh parsley 1/4 cup chopped scallion (or onion) Put the water on to boil for the pasta and begin chopping the vegetables. Steam the eggplant separately, until soft. Cook and drain the pasta. In a large saucepan, saute the garlic in the oil and add remaining ingredients. Toss all ingredients together and heat thoroughly. Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com> - - - - - - - - - - - - - - - - - - NOTES : *You can leave the skin on the eggplant if you like. But some skins are a little bitter; it may be best to peel it. Slice the eggplant first, then lightly salt and press by placing a plate over the slices in the sink. Let the juices drain while you prepare the water for the pasta and prepare tomatoes and garlic. Then rinse the eggplant slices before chopping. * Exported from MasterCook * Sun Dried Tomatoes Recipe By : Lois Conway's recipe Serving Size : 1 Preparation Time :0:00 Categories : Sun Dried Tomatoes Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs. firm ripe Italian or plum tomatoes -- (Roma) 1/2 teaspoon herb seasoning -- oregano, basil or any herb combination) -- per tomato 2 cloves garlic chopped finely -- or minced (2 to 3) salt -- optional 2 rosemary sprigs or -- 1 T. dried opt 1 1/4 cups olive oil -- approximately Preheat oven to 300 degrees Choose tomatoes with even red color, and without any green or black spots. Wash tomatoes, removing stem ends. Slice lengthwise in half. Squeeze GENTLY to remove seeds. Pat dry. Sprinkle with herbs, garlic, and salt to taste. Arrange tomatoes in one layer, cut side up, on wire racks placed on a cookie sheet. Bake for 3-5 hours or until dried.Watch carefully not to over dry or they will be tough. Dry them just to the point that all of the moisture is gone. As they darken, watch carefully, as they are almost done and will burn quickly. Place tomatoes in a 1-1 1/2 pint jar with the rosemary sprigs and several peppercorn. Cover with olive oil and seal airtight. To prevent molding loosely pack.Let stand 1 1/2 months to fully develop flavor.Tomatoes will stay fresh as long as oil stays fresh. Store in a cool place. Makes 1 to 1 1/2 pints. NOTE: I do them cut side up although I have seen recipes for cut-side down. I like to see how they are faring. Also, the original recipes called for garlic in the jar..they have now shown garlic and oil mixtures to be dangerous..so I chop up my garlic and put on the tomatoes ahead of time. From the kitchen of: Lois Conway MC formatting and posting on FareShare by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : (Lois) I have combined several recipes and advise you to wait till the end of summer to get the reddest, ripest tomatoes. Unless you grow them yourself, and then I'd like you to send me some. This makes a minimum...they shrink to nothing so I buy about 9 pounds at a time. Lyn Hillman [lynhillman@mindspring.com]