* Exported from MasterCook * Thai Noodle Salad Recipe By : The McDougall Quick & Easy Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Volume 2-8 August '99 Carrots
Pasta/Noodles Thai
Vegetarian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 10 oz pkg Chinese noodles
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons sugar
1 teaspoon minced fresh garlic
1 teaspoon ground fresh chile paste
1 dash sesame oil -- (optional)
3/4 cup shredded carrot
3/4 cup chopped fresh cilantro Bring 6 quarts of water to a boil. Drop in the noodles. Cook until tender,
about 3 minutes, stirring constantly to separate the noodles. Pour into a
colander and rinse with cold water. Combine the remaining ingredients, except the carrot and cilantro, in a large
bowl. Stir to mix and dissolve the sugar. Add the noodles, carrot, and
cilantro. Toss to mix. Serve immediately or chill up to 4 hours. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Tomatillo-Apple Salsa Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Apples Mexican
Sauces Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 24 Fresh tomatillos -- hulled
and chopped (4 2/3 c)
OR
4 cn Tomatillos (18oz cans)
drained and chopped
3 md Tart apples -- peeled, cored
and finely chopped (2c)
1/2 c Sweet red pepper -- chopped
1/2 c Cider vinegar
5 Fresh/can jalapeno peppers
Seeded and finely chopped
(1/4 to 1/3 c)
1/4 c Snipped fresh cilantro
1/4 c Sugar Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers,
cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil.
Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace. Adjust lids.
Process in boiling-water canner for 10 minutes. Makes 5 half-pints. Posted on FareShare 8-99 by Zootsuit <jolee@pensys.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Tomato Basil Platter Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Tomatoes
Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 ripe red tomatoes -- chopped in
bite-size pieces
1 handful fresh basil leaves -- chopped
Fresh snipped chives if you have them
Aged provolone cheese (can substitute
parmesan but not as good)
1/2 red onion (or sweet onion) very thinly
sliced
Good balsamic vinegar
Olive oil
Fresh ground black pepper
Dense bread (French or Italian) Spread the tomatoes and onion on a platter. Sprinkle basil and any other
fresh herbs over tomatoes. Shave small pieces of the aged provolone on
top, using a vegetable peeler or very sharp knife. (The cheese is almost
as hard as parmesan) Pour enough balsamic vinegar over the tomatoes to
"swim", grind some black pepper to taste and sprinkle some olive oil
over all. (Maybe a tablespoon or so) Stir up all with a spoon and let
sit for half an hour or more at room temperature. Serve like a salad and
use the bread to dip in the sauce. I got this recipe from my good friend Laura and have been making it
every summer for years. My husband will eat a whole platter by himself!
Hope this posting finds you all well and happy. Posted on FareShare 8-99 by Cheryl <cookin@shoreham.net> NOTE FROM CHERYL: Hey everyone, I'm sure this posting will be a surprise
because you must all think I fell off the proverbial cliff! Still here, still
reading FareShare (thanks Bright!) and wanted to say hi to everyone. I see
Judy Mae has been posting and Bobbi... I do miss you guys, and all is well in
Vermont. Here is my favorite easy summertime tomato recipe, a great way
to use them up. It's one of those "informal" recipes that you can adjust
according to how many people you have. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Tomato Salad Recipe By : JTS13
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Salads
Tex-Mex Tomatoes
Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/3 cup Balsamic vinegar
1/2 tsp crushed black peppercorns
3 pounds yellow and red tomatoes
1/2 cup extra-virgin olive oil
1 tsp Marjoram
1/4 tsp salt
2 oz. chunck parmasean cheese In a dry skillet, roast the peppercorns over med. heat, shaking the pan for
about 3 min. until fragrant. Transfer to a mortar and crush.
Cut tomatoes in slices. Mix all other ing. except cheese over the salad and
toss. Shave the cheese over the salad. Chill or serve. Posted on FareShare 8-99 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: I made a simplified version of this to go with a
Greek meal. My changes: I just used fresh ground black pepper, I combined all the
dressing ingredients, substituting oregano for the marjoram and marinated
the tomatoes. Then added Feta cheese to continue the Greek theme.
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