Know'st thou the land where the lemon-trees bloom,
Where the gold orange glows in the deep thicket's gloom,
Where a wind ever soft from the blue heaven blows,
And the groves are of laurel and myrtle and rose?
Goethe. 1749-1832

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3 Kiwis
2 Mangoes
1/4 cup shredded Coconut
1 tablespoon Honey
Optional:
1 cup strawberries
1 pear
1 cup blackberries

Peel and chop fruit, combine with honey and coconut. Great for picnics.
Serves 4.
Courtesy My-Recipe

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2/3 cup All-purpose Flour
1 tablespoon Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/3 cup nonfat plain Yogurt
1 Egg
1 tablespoon Margarine, melted and cooled
1/2 cup skim Milk
1 cup fresh Raspberries
Confectioner's Sugar, optional
Raspberry Jam, optional

Whisk together flour, sugar, baking powder and baking soda; set aside. In large bowl, whisk together yogurt, egg, margarine and milk. Stir flour mixture into liquid mixture until jus combined. Fold in raspberries. Heat a griddle coated with nonstick cooking spray over medium-heat. Drop batter by 1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of pancakes. Turn and cook 1 minute more. If desired, dust with confectioner's sugar and serve with jam.
Courtesy DaSis

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Gabrielle- Look! Cherries! I love cherries.
Draco: Me too.
Xena Warrior Princess, Comedy of Eros

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3 ounce Raspberry Gelatin (1 Package)
1 cup boiling Water
21 ounces Tart Cherry Pie Filling
3 ounces Lemon Gelatin (1 Package)
1 cup boiling Water
4 ounces Cream Cheese, softened
1/3 cup Mayonnaise
8 oz Crushed Pineapple with juice (1 Can)
1/2 c Heavy Cream, whipped
1 cup Miniature Marshmallows
2 tablespoons Nuts, chopped

Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm. Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese and mayonnaise together until well blended. Gradually add the lemon gelatin. Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture. Spread on top of the cherry gelatin mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad. Again, this uses the canned pie filling for speed. If you wish, you can make your own filling.Makes 12 servings.
Source: The National Red Cherry Institute Flyer

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2 pounds Pears (peeled and without core)
6 Eggs
4 tablespoons Honey
6 tablespoons Passum (very sweet Wine sauce)
A little bit Oil
3 tablespoons Liquamen (salty Fish sauce), or 1/4 teaspoon Salt
1/2 tablespoon ground Cumin
Ground Pepper to taste

Mesh cooked and peeled pears (without core) together with pepper, cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bit of pepper sprinkled on the soufflee.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Micaela Pantke

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Good thoughts bear good fruit, bad thoughts bear bad fruit -- and man is his own gardener.
James Allen (1849-1925)

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1 1/2 cups boiling Water
1/8 teaspoon Peppermint extract
3 ounces (1 package) Lemon flavor Gelatin
2 cups Melon balls, Cantaloupe, or Honeydews
3 ounces (1 package) Lime flavor Gelatin
Lettuce leaves
3/4 cup Lime juice
Coconut cream dressing
1/2 cup cold Water
Garnishes: Mint leaves and more Melon balls.
Method

In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired.
Courtesy DaSis

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3 cups fresh Strawberries
3 tablespoons Sugar
3 tablespoons Balsamic Vinegar
Method

Clean strawberries and cut into desired size. Add sugar to berries and stir. Add Balsamic vinegar to berries and stir again. Let stand for 15 minutes. If these are not sweet enough, add sugar 1 teaspoon at a time until desired sweetness is achieved. I even sometimes sprinkle with fresh ground black pepper - very interesting!
Courtesy the On-Line Cookbook, Source: Kate Ransdell

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Time flies like an arrow; fruit flies like a banana.
Groucho Marx

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5 tablespoons ground Almonds
3/4 cup ground Amaretti
3 tablespoons Sugar
2 Egg Yolks
1 whole Egg, beaten
6 freestone Peaches
Butter
1/2 cup Marsala

Combine the sugar, ground almonds and amaretti. Gradually stir in the beaten egg, adding just enough egg so the mixture holds together; don't let it become too wet to hold its shape. Form the mixture into 12 balls approx. the size of walnuts. Butter a shallow baking dish. Halve the peaches and remove the pits, placing the halves cut-side up in the dish. Press a ball of the almond mixture into the cavity of each peach half. Dot the tops with butter, and drizzle marsala over all. Bake at 190 degrees F for around 30 minutes until the almond mixture is golden and crusty. Serve warm or chilled.
Exported from MasterCook

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1 cup sifted Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
2 Eggs, separated
3 tablespoons Water
1 cup pitted Sour Cherries

Sift together flour, baking powder, salt and sugar. Combine with beaten egg yolks and water. Mix until smooth. Fold in stiffly beaten egg whites. Add cherries. Drop by spoonfuls into hot fat (360 degrees) Cook 2-5 minutes, or until browned. Drain on absorbent paper and serve with confectioner's sugar or fruit sauce.
Courtesy of Lu's Recipe Extravaganza

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Gabrielle- I can't, I won't, you can't make me eat.
Servant: Hungry, my queen?
Gabrielle: Well, a couple of grapes.
Xena Warrior Princess, Blind Faith

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1/2 Honey Melon, both peeled, diced
1/2 Watermelon and stoned
2 cups Passum (very sweet Wine sauce)
a little bit of honey
1 tablespoon minced Parsley
1/2 teaspoon freshly ground Pepper
a little bit of Liquamen (salty fish sauce), or a dash of Salt
Poleiminze (Mint), Silphium (Onion or Garlic substitute), vinegar, if wanted

Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added.
Courtesy of Cooking and Recipes, Antique Roman Dishes, translated by Micaela Pantke

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3 1/2 pound Sweet Potatoes (plain canned or fresh)
1 pounds Tart Cherries, Drained (1 Can)
1 tablespoon Butter or regular Margarine
2/3 cup Brown Sugar, Firmly Packed
1/4 cup Granulated Sugar
1 1/2 teaspoon Salt
1 cup Water
4 tablespoons Butter or regular Margarine
1/2 cup Orange Juice
1/2 pound regular Marshmallows

If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain. Using 1 tablespoon of butter, grease a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries. Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown. Yield 8 to 10 servings.
From The National Red Cherry Institute

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Millions saw the apple fell but Newton was the one to ask why.
Bernard Baruch (1870-1965)

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1/4 cup Orange Juice
1/2 cup Club Soda
1 medium Banana, peeled
3 cups fresh Fruit pieces (such as Cantaloupe, Grapes, Pineapple, Apple, Pear, Nectarine,
Plum, Honeydew Melon, Blueberries, or Strawberries)
1/2 teaspoon ground Nutmeg
1/4 teaspoon ground Cardamom
1 tablespoon sweetened Coconut (flaked or shredded), toasted

Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately.
Taken from the Holiday Cookbook, American Diabetes Association

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1 small bottle Red Cherries
1 can Pineapple chunks
2 cans Apricot halves
1 small can sliced Peaches
1 small can sliced Pears
Sauce
3/4 cup Sugar
1/2 - 1 teaspoon Curry powder
1/4 cup Butter
3 tablespoons Cornstarch
1/8 teaspoon Salt
1 cup Apricot juice

Drain all fruits. Save juice from apricots. Arrange fruits in long, shallow dish. Mix sauce ingredients in saucepan. Cook until thickened, stirring constantly. Pour sauce over fruit. Bake 20-25 minutes at 350 degrees. Can be served hot or cold. Great with ham. Serves 8.
Courtesy My-Recipe

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Since Eve ate the apple, much depends on dinner
Lord Byron, Lord Juan

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3 large cooking apples, peeled thickly sliced
1/2 cup Prunes, pitted
3/4 cup Raisins
1 Orange, peeled and sectioned
3 cups plus 3 tablespoons Water, divided
1/2 cup Sugar
1/2 teaspoon Ground Cinnamon
2 tablespoons Cornstarch

In a saucepan, combine apples, prunes, raisins, orange and 3 cups water. Bring to a boil; reduce heat and simmer 10 minutes. Stir in sugar and cinnamon. Combine cornstarch and remaining water; stir into saucepan. Bring to a boil, stirring constantly. Cook 2 minutes. Chill.
Courtesy DaSis

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3 pounds Cantaloupe
1 tablespoon Alum
2 quarts Water
3 cups Sugar
1 pint Vinegar
3 Cinnamon sticks
1/2 tablespoon whole Cloves
1 teaspoon Allspice

Remove seeds from cantaloupe cut off from rind. Cut into 1x2 inch strips or squares. Dissolve alum in water and bring to a boil. Add cantaloupe and cook 15 minutes. Drain well. Combine vinegar, sugar, and spices. Add cantaloupe, simmer slowly until melon is transparent, about 45 minutes. Place in hot sterilized jars and seal.
Courtesy of Lu's Recipe Extravaganza

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Life... is like a grapefruit. It's orange and squishy, and has a few pips in it, and some folks have half a one for breakfast.
Douglas Adams

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3 cups White Wine Vinegar
1 cup Sugar
2 cups Fresh raspberries

Combine vinegar and sugar in non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.) Pour into glass bowl; stir in raspberries. Cover with plastic wrap. Let stand in cold place about 1 week until desired amount of flavour develops. Strain through fine mesh sieve or cheesecloth twice. Store up to 6 months in jar or bottle with tight-fitting lid in refrigerator. Makes 2 cups.
Source: Favorite All Time Recipes: Country Christmas Recipes

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4 Apple; unpeeled, thin sliced
3 Banana; peeled, thin sliced
3 Pear; unpeeled, thin sliced
2 Pineapple; fresh (with tops)
2 Strawberry; halved, -tops
1 1/2 pound Grapes; halved, seeded
1 pint Kumquat
1 1/2 cup Whipping Cream
1 1/2 cup Powdered Sugar; sifted
4 teaspoons Vanilla
1/4 teaspoon Almond extract
2 quarts Ice; finely crushed
3/4 cup Almonds; toasted & slivered
3/4 cup Fresh Orange juice
1/4 cup Kirsch

Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit and toss lightly. Cover and refrigerate up to 2 hours.
For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. Serves 10.
Recipe via Meal-Master

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No great thing is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig, I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.
Epictetus, Circa 60 A.D.

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1 tablespoon Butter or Margarine
2 cups long-grain Rice, uncooked
4 ounces uncooked Spaghetti, broken in 1" pieces
2 cans Vegetable broth
1 1/2 cups Orange juice
1/4 cup green Onions, chopped
2 teaspoons Orange peel, grated

In medium saucepan, over medium-high heat, melt butter; saute rice and spaghetti 3 minutes, or until golden. Add broth and orange juice; bring to boiling. Simmer, covered, 20 minutes, or until rice in tender. Stir in green onions and orange peel.
Courtesy DaSis

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2 cup Bisquick
3/4 cup Sugar, devided
2 tablespoons Butter or margarine
1 cup Strawberry yogurt
2 large Eggs
1/2 teaspoon Vanilla

Method

Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and the butter with fork till crumbly. Reserve 1/4 crumb mixture; press remain- ing mixture in bottom of ungreased 8 x 8 x 2 inch pan. Bake 10 to 15 minutes, or until light brown. Mix 1/2 c. sugar and remaining ingredients except fruit roll- ups; pour over baked layer. Completely cover top of yogurt mixture with opened fruit roll-ups, cutting to fit if necessary. Sprinkle with reserved crumb mixture. Return to oven; bake about 20 minutes longer, or until wooden pick in center comes out clean. Cool 15 minutes. Cut into squares. Makes 16 squares.
Taken from the MasterCook

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Ever since Eve gave Adam the apple, there has been a misunderstanding between the sexes about gifts.

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1/2 cup Sugar
1 cup Water
2 tablespoons Mint, crushed
1 cup Blueberries
2 cup Cantaloupe balls
Mint, for garnish

Combine sugar, water and crushed mint in saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe balls to syrup. Serve either as a salad or with whipped topping for dessert. Serves 3 - 4
Recipe by: Home Cooking, 8/94

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1 1/2 cup White Wine; Dry
1/2 cup Sugar
1 tablespoon Lemon Juice
1 1/2 teaspoons Anise Seed
1/4 teaspoons Salt
1 Cinnamon Stick; Small
1/2 cup Raisins; Golden Seedless
4 Purple Plums; sliced
2 Nectarines, sliced

In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and cinnamon stick and bring to a boil. Turn off heat and cool to room temperature. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Cover and refrigerate for several hours, stirring occasionally.
Recipe via Meal-Master (tm) v8.02

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Every season hath its pleasures;/ Spring may boast her flowery prime,/ Yet the vineyard's ruby treasures/ Brighten Autumn's sob'rer time.
Johann Wolfgang von Goethe

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Ingredients

4 Apples and/or Pears, cored, cut up
1/4 cup Orange juice
2 tablespoons Lemon juice
4 cup assorted summer fruits such as: Strawberries-halved, Melon balls, Nectarines-
sliced, Peaches, Plums, or Seedless Grapes.
3 tablespoons Sugar
2 teaspoons finely shredded Orange peel
1 bottle Champagne, chilled
1/3 cup sliced Almonds, toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours. Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.
Recipe By: Better Homes and Gardens - June 1997

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2 cn (29 oz. each) Cling Peach halves
1/2 cup Kahlua
1/2 cup Brown Sugar, packed
1/4 cup Tarragon White Wine Vinegar
3 thin strips Orange peel
3 thin strips Lemon peel
2 sticks Cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5 minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to 14 spiced peaches.
Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA.

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Our judgment ripens; our imagination decays. We cannot at once enjoy the flowers of the Spring of life and the fruits of its Autumn.
Thomas Babington Macaulay

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5 cups Watermelon, seeded and cubed
1 pint fresh Strawberries
1/4 cup light Sour Cream
2 tablespoons Skim Milk
2 tablespoons Sugar
4 Cantaloupes, optional
Additional fresh strawberries, optional

Combine watermelon and strawberries. Puree in batches in a blender, adding sour cream, milk and sugar to the last batch. Pour into a 2-quart container; mix well. Cover and chill at least 3 hours. To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1/2-inch shell. Cut a decorative edge if desired. Reserve melon for another use. Add soup to shell; garnish with strawberry if desired.
Courtesy DaSis

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3 small Melons, Cantaloupe is a good choice
Stuffing
1/3 cup Oil
2 cup Carrots, thinly sliced
2 tablespoons Raisins, seedless
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Green Apple, chopped
1 cup Green Onion, chopped, green part only
1/2 cup Lemon rind, grated
3 cup Rice, cooked
Topping
1 tablespoons Oil
2 tablespoons Pine nuts

Cut each melon in half and remove and discard the seeds. Scoop out the fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and raisins. Saute together until the carrots are soft. Add the salt, pepper, apple, green onion and lemon rind. Continue cooking until the apples are soft. Remove from heat and cool. Preheat oven to 325F. Combined the sautéed mixture with cooked rice and stuff the melons. Chop up two cups of the reserved melon & arrange on top of the stuffing. Place the stuffed melons in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan and brown the pine nuts, being careful not to let them burn. Sprinkle on top of baked melons and serve. SERVES: 6
The Yemenite Cookbook_ by Zion Levi and Hani Agabria

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Any fool can count the seeds in an apple. Only God can count all the apples in one seed.
Robert Schuller (1926-)

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1 Pint whipping cream
1 package miniature Marshmallows
1 14 ounce can canned Pineapple crushed -- DO NOT DRAIN
1 package Pistachio pudding mix
2 6 ounce cans Mandarin Oranges, drained
1 small jar Maraschino Cherries (optional)

Whip cream; add marshmallows. Set aside. Mix together undrained pineapple and DRY pudding. mix. Add to marshmallow mixture. Fold in oranges and cherries. Serves 8.
Courtesy My-Recipe

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2 cup Water
1 1/2 cup Sugar
3 tablespoons Lime juice
3/4 cup Mint leaves, minced
20 pound Watermelon
1 Cantaloupe, small
6 Plums, large
Nectarines, large
1 pounds Grapes, seedless green

In 2-quart saucepan over medium heat, cook water, sugar, and lime juice 15 minutes or until mixture becomes a light syrup. Stir in mint leaves; cover and refrigerate until well chilled. Cut watermelon into bited-sizepieces; discard seeds. Cut cantaloupe into bite-sized pieces; cut unpeeled plums and nectarines into wedges. Combine cut-up fruits with grapes and arrange in very large bowl. Pour chilled syrup through strainer over fruit; gently toss to mix well. Cover and refrigerate to blend flavors, stirring mixture occasionally.
Exported from MasterCook

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Meg- Eat some fruit, baby!!!
Xena Warrior Princess, Warrior-Princess-Tramp

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1/2 cup dried apricots
1/4 cup dried figs
1/4 cup golden Raisins, (sultanas)
1/2 cup chopped Pecans
2 tablespoons Grand Marnier or Cointreau
1/4 cup Sugar

Finely chop fruit and nuts in food processor. Moisten with liqueur. Shape into 1 inch balls, pressing gently to make sure ingredients stay together. Roll in sugar. Refrigerate in an airtight container with waxed paper between layers. Keeps up to 1 month. Makes 3 dozen
Courtesy DaSis

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1 pound dried Prunes
3 cups Water
1 cinnamon Stick
1 teaspoon whole Allspice
1/2 teaspoon whole Cloves
2 strips Lemon rind, 1/2 inch wide and 3 inches long
1 cup Brown Sugar
1/4 cup Lemon juice

In a large saucepan, combine prunes and water. Place spices and lemon rind in a piece of cheesecloth and tie tightly. Drop into saucepan. Cover pan, bring to a boil over high het, then lower heat and simmer for 10 minutes. Remove pan from heat, and stir in brown sugar and lemon juice. Let cool, then store in a glass jar in refrigerator overnight. Remove spice bag just before serving. These will keep for 5 days, refrigerated.
Courtesy of Lu's Recipe Extravaganza

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Avoid fruits and nuts. You are what you eat.
Jim Davis (Garfield the Cat)

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Ingredients

2 cups fresh or frozen Cranberry halves
1/2 cup sugar
3 cups Miniature Marshmallows
2 cups diced unpeeled Apples
1 cup seedless green Grapes, halved
3/4 cup chopped Pecans
20 ounce can Pineapple tidbits, drained
1 cup heavy Cream, whipped
Coconut, shredded or flaked

Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberriesand mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving. Serves 14.
Recipe By: Taste of Home Magazine, Aug. '94

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1 Honeydew melon, halved
1 large Cantaloupe, halved
10 Pink grapefruit, peeled and sectioned
10 Oranges, peeled and sectioned
4 to 6 Oranges, juiced
1 Pineapple -- peeled and cubed or 1 lg can (20oz) pineapple chunks in its own juice
6 to 8 medium Bananas, cut in 1/4-inch slices
1/2 pound Bing Cherries, pitted or 1 jar (2oz) Maraschino Cherries, drained

Scoop out melon balls, or peel melons and cut into cubes. Combine all ingredients in a large plastic container; stir gently to coat bananas with fruit jucies and prevent darkening. Cover tightly; chill well. Note: May be stored in refrigerator 1 week. Serves 20.
Source: Southern Living Magazine, August, 1979.

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The fruit of silence is prayer. The fruit of prayer is faith. The fruit of faith is love. The fruit of love is service. The fruit of service is peace.
Mother Teresa

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2 large cooking Apples (Granny Smith or Golden Delicious recommended)
1/4 cup Butter
1 cup all-purpose Flour
1 cup Milk
6 Eggs
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon grated Nutmeg
Confectioners' Sugar

Preheat oven to 475 degree F. Peel, core, and very thinly slice the apples; you should have approximately 1 1/2 cups. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and saute' the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10-inch cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes--the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter. While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can also be done with a rotary beater). Remove the skillet from the oven, quickly arrange the warm sauteed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 degree F., and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners' sugar, then cut in wedges and serve with maple syrup and crisp bacon.
Courtesy of Lu's Recipe Extravaganza

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1 can (16 ounces) Pear halves, undrained
1 package (8-serving size) or 2 packages (4-serving size) Jell-o Lime flavor Gelatin
1 1/2 cups cold Ginger Ale or Water
2 tablespoons Lemon juice
1 package (8 ounces) Philadelphia Cream Cheese, softened
1/4 cup chopped pecans

Carbonated beverages add pizzazz to molded gelatin salads. Club soda fruit favored sparkling water, ginger ale or lemon lime flavored drinks can be substituted for all or part of the cold water. Guests will enjoy this beautiful emerald-topped mold flavored with a hint of ginger.
DRAIN pears, reserving liquid. Dice pears; set aside. Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan.
STIR boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Reserve 2 1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange about 1/2 cup of the diced pears in thickened gelatin in mold. Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whisk until smooth. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Makes 10 servings
Courtesy DaSis, Recipe By: Jell-O

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If you want to know the taste of a pear, you must change the pear by eating it yourself. If you want to know the theory and methods of revolution, you must take part in revolution. All genuine knowledge originates in direct experience.
Mao Zedong

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3/4 pound Peaches, pitted and thinly sliced
1 medium Kiwi fruit (about 1/4 pound), pared and sliced
1/4 cup Dry champagne
Garnish:
1 Mint Sprigs
1 tablespoon Each julienne-cut (matchstick pieces) Lime and Orange zests
Method

In bowl combine all ingredients except garnish. Cover and refrigerate until chilled, at least 30 minutes. Garnish with mint sprigs and zests before serving. The zest is the peel without any of the pith (white membrane). To remove zest from lime and orange, use a zester or vegetable peeler; wrap lime and orange in plastic wrap and refrigerate for use at another time. Approximate Total Time: 15 minutes (does not include chilling time). Makes 2 Servings
Source: Weight Watchers Healthy Lifestyle Cookbook

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I am a vegetarian not because I love animals, I am a vegetarian because I hate plants.
Bumber Sticker

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Sag is made spinach, and other greens.

10 oz Spinach (fresh or frozen)
3 oz Fennel
2 oz Ghee
1 1/3 Onions
2/3oz fresh Ginger (peeled and chopped)
1/2 t Pepper
1/20 Cardamon
1/20 Cloves
(Add other greens such as cabbage, sorrel and mint)

Wash and chop greens, put them in a pot with everything else except ghee, plus 1/4 c water. Cook about 35 minutes on medium heat stirring occasionally, add ghee. Cook another few minutes, stirring occasionally.

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2 batches Beet Greens (midsize)
1/2 tsp Olive Oil
1/2 tsp Dried Basil Leaves. (Crumbled)
1/2tsp Coriander Seeds (crushed)
1/4 tsp Black Pepper (ground)
1/ 4 to 1/2 tsp Asafetida Powder
2-3 tbsp Red Wine Vinegar

Thoroughly wash beet greens, shake off most of water, and slice leaves and stems crosswise into 1/4 inch ribbons. Heat large sauté pan over medium flame: add olive oil and swirl to cover bottom; add beet greens. Sprinkle over basil, coriander, pepper, asafetida powder; toss to mix while sautéing and steaming beet greens, till greens wilt. Pour red wine vinegar and stir to mix well. Heat through till vinegar begins to boil off; remove from flame and serve.

Serves 4-6 as a side dish.

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Gabrielle: "I really really bad at this... they wouldn't let me dance at the crop festival because I brought a bad harvest..."
Xena Warrior Princess, Hooves and Harlots

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 2 Eggs
8 Artichoke Hearts
4 tblsp Nuoc man (Fish Sauce)
4 tblsp Olive Oil

Boil eggs for 10 minutes, cool and mince. Boil artichoke hearts for 5 minutes. Mix fish sauce and olive oil. Put the artichoke hearts on a dish, placed minced eggs in it, pour sauce and serve.

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2 lbs Carrots
1 lb Lettuce
1/2 t Salt
1/4 c Vinegar
1 t Coriander
1/4 t Pepper

Parsnips: The parsnip should be boiled twice, the first liquid thrown away and cooked the second time with lettuce. Then it is put on a plate and dressed with salt, vinegar, coriander, and pepper, and is very fit to serve.
Carrots: Wash carrots, awash and tear up lettuce. Put carrots in boiling water, boil for 12 minutes. Drain them. Put carrots and lettuce in boiling water for another 6 minutes. Drain them. Add the rest of the ingredients and mix thoroughly. Carrots are considered more pleasant when cooked under warm ashes and coals. When it has been taken out and cooled a little, it should be peeled thoroughly, cleaned of ashes, cut up in little pieces, and put in a dish; salt should be added, and oil and vinegar and a little defrutum (fig syrup {can be left out), and then a few mild herbs sprinkled over.
 Serves 12

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Memory is the best of all gardens. Therein, winter and summer, the seeds of their past lie dormant, ready to spring into instant bloom at any moment the mind wishes to bring them to life.
Hal Boyle

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8-ounces- Kasseri or Pecorina Romano Cheese
All purpose Flour
3 tblsps-Olive Oil
1/2 Lemon
1 tblsp-chopped fresh Oregano
Tomato wedges
Pita wedges
Kalamata olives

Cut cheese into 1/2-inch-thick rectangular slices. Rinse cheese slices under cold water (do not pat). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minute per side. Transfer to plates. Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.

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A vegetarian is a person who won't eat anything that can have children.
David Brenner

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ELLA SALAD

This is a basic salad recipe that can easily stand additions and

subtractions and almost any proportions. Somehow, it always turns out best

when you make a huge salad.

Baby Greens
Red Leaf or Butter Lettuce
Walnuts or Pine Nuts, dry toasted
Cucumbers, peeled and thinly sliced
Carrots, grated or thinly sliced
Tomatoes, quartered. It's the French way.
Jicama slices
Celery, thinly sliced
Radish, thinly sliced
Parmesan Cheese, good quality
Green Onion, a few slices
Avocado, chunked
Salt, to taste
Pepper, to taste
Extra Virgin Olive Oil
Balsamic Vinegar
1/2 Lime, fresh

In a large bowl add baby greens, lettuce, nuts, cucumbers, carrots, tomatoes, jicama, celery, radish, parmesan cheese, green onion, avocado, salt and pepper. Dress with 2 parts good quality extra virgin olive oil, 1 part good quality balsamic vinegar, juice from 1/2 fresh lime.

In salads, it's very important to use good extra virgin olive oil (That's the first pressing from the olives). For cooking, you can use any type of olive oil. Good olive oils come from Italy, Spain and Greece.
Recipe by Carolyn bremer

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Trust in Nature for the stable laws/ Of beauty and utility. Spring shall plant/ And Autumn garner to the end of time
Robert Browning

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2 tablespoon Sesame seed
1/3 cup Vegtable oil
1/4 cup Lemon juice
2 tablespoon Soy sauce
1 teaspoon Salt
1/8 teaspoon hot Pepper sauce (I use Tabasco)
1/2 pound Mushrooms thinly sliced
1 can sliced Water Chesnuts
Spinach

Heat sesame seeds in large sauce pan over medium heat until toasted. Remove from heat. Add oil, lemon juice, soy sauce, salt and hot pepper sauce. Stir in mushrooms and water chestnuts. Cover and chill. Use on fresh spinach for a delicious salad.
The On-Line Cookbook, Source: Joyce Anderson

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1 pound great northern Beans
3 cups brown Sugar
1/2 cup Molasses
1 level teaspoon Pepper
1 level teaspoon ground Mustard
2 teaspoons Garlic powder
4 chopped Onions
Method

In a colander, sort and rinse 1 pound great northern beans. Then place them in a large pot and cover with 3 inches of water. Cook over a low flame, covered, for 3 to 4 hours until tender. Drain. Add 3 cups brown sugar, 1/2 cup molasses, 1 level teaspoon pepper, 1 level teaspoon ground mustard, 2 teaspoons garlic powder and 4 cups chopped onions.
Then stir all ingredients together. Finally, simmer in the pot for an hour or two...if you can stand the wait. Serves 6.
Courtesy My-Recipe Com

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Be thankful for that look of joy that flows from your youngster when he picks that first red tomato.
Unknown

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1 1/2 pounds fresh Brussel Sprouts
2 tablespoons Olive Oil
2 cloves Garlic, peeled and sliced
1 Medium Yellow Onion, peeled, sliced thin
1/4 cup Balsamic Vinegar
2 tablespoons Butter
Salt and Pepper to taste

Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes, drain Heat a large frying pan and add the olive oil, garlic and onion, sauté a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter, parmesan cheese, salt & pepper to taste and toss well.
Courtesy of Lu's Recipe Extravaganza

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10 Potatoes cooked in skins, cooled
2 pieces Bread, torn into small pieces
1 large Green Pepper, diced
1 small Onion, chopped
1 small jar of Pimentos, diced
1/2 lb. white American Cheese, cubed
6 tablespoons Flour
Salt & Pepper to taste
1 stick Butter, melted
Milk - enough to come halfway up casserole
Method

Cube cooked, cold potatoes and place in large bowl. Mix bread, pepper, pimento, onions, cheese, flour, salt and pepper. Add to potatoes and mix well. Place in 2 qt. or larger casserole dish. Pour melted butter over potatoes and add milk to come halfway up
casserole dish. Bake 1 hour at 350 degrees. Serve hot.
Courtesy of My-Recipe

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Veni, vedi, vegi--I came, I saw, I had a salad.
Unknown

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Fast and fresh and surprisingly good

Carrots
Ginger, freshly grated
Olive Oil
Rice Vinegar

Grate as many carrots as you like, add a good amount of freshly grated ginger (to four big carrots, try 1 inch of ginger). Drizzle with olive oil and with rice vinegar. Toss and eat
Recipe by Carolyn Bremer

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1 pound Angel Hair Pasta
Water
2 tablespoons Olive Oil
Broccoli, separated into flowerets
Red Bell Pepper, diced
1 1/2 cups Cream
1/2 cup Parmesan Cheese, grated
1/8 teaspoon Nutmeg
Salt and Pepper to taste

Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, keep warm. Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and sauté it lightly; do not brown. Add the broccoli flowerets and peppers, and sauté over medium heat until tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil. Reduce the heat and simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed. Serve immediately, with additional Parmesan on the side.
Courtesy of DaSis

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I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with the more civilized.
Henry David Thoreau

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3/4 lbs Ginger, peeled, sliced very thin
2 cups Rice Wine Vinegar
1/4 cup Champagne Vinegar
1/4 cup Cider Vinegar
3/4 cups Sugar
2 tablespoons Kosher salt

Peel ginger and slice very thin on a slicer with the grain. Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat. Drain the water. Combine all other ingredients and bring to a boil. Remove from the fire and add the ginger. Allow to sit at room temperature until cool and then refrigerate. Keeps for more than a month if covered tightly. The juice is very good to use for vinaigrettes and marinades. Makes one quart.
Courtesy Anne's Favorite Recipes

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2 tablespoons Sesame seeds
1 pound fresh Bean Sprouts, rinsed
3 medium cloves Garlic, minced
2 medium Scallions, minced
1 1 inch cube Ginger, minced
2 tablespoons Oriental sesame oil
1/3 cup Soy sauce
2 tablespoons Cider Vinegar
1 tablespoon Mirin (Sweet Rice Wine)
2 teaspoons Light Brown Sugar
1 teaspoon Spicy sesame oil
General Info:
Preheat oven to 350°

Pre-heat the oven to 350 degrees. Toast the sesame seeds by spreading them over the bottom of a pie tin and roast for 12-to-16 minutes, stirring often, until golden brown. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, add all the remaining ingredients except bean sprouts. Increase the heat to moderate and boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.
Courtesy of Lu's Recipe Extravaganza

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Be thankful for an understanding family who will eat your garden-grown vegetables regardless of how they look.
Unkown

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3 cups Vegetable stock
1 can Coconut milk
1 stalk fresh Lemongrass
1 Carrot
1 Potato
1 Onion
1 bunch Bok Choy
2 cups Green Beans
1/2 cup crushed Pineapple
1 Lime, juiced
1 tablespoon Thai Green Curry paste
3 tablespoon fresh Basil, minced
1 block firm Tofu, cubed
OR 1/2 pound Shrimp meat
OR 1/2 pound Scallops
Basmati rice, cooked

Crush lemongrass and add to stock, simmer 15 minutes. Strain lemongrass from stock, add coconut milk and green curry paste. Peel and chop carrots, potato and onion, add to sauce. Simmer 15 minutes. Chop beans and bok choy, add to stew with pineapple and tofu or shrimp. Just before serving add lime juice and basil. Serve as stew or over rice.
Courtesy of My-Recipe

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1 pound Soybeans with pod, or Green Beans
3 tablespoons Liquamen (salty fish sauce), or 1/2 teaspoon salt with 3 tablespoons wine
1-2 tablespoons oil
1 tablespoon minced Coriander leaves (or 1/2 tablespoon ground coriander seed)
1 teaspoon Cumin seeds
1/2 minced branch of Leek

Cook beans with Liquamen, oil, leek and spices. Serve.
Courtesy Cooking and Recipes, Antique Roman Dishes translated by Micaela Pantke

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Every season hath its pleasures;
Spring may boast her flowery prime,
Yet the vineyard's ruby treasures
Brighten Autumn's sob'rer time.
Thomas Moore

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3 cans vacuum-packed Sweet Potatoes, (1-lb, 2-oz size)
1 cup Sugar
1/3 cup Bourbon
1/2 cup Butter
1/2 teaspoon Vanilla extract
2 cups miniature Marshmallow

Turn sweet potatoes into large saucepan. Cook over medium heat, stirring frequently, until heated through. Preheat oven to 350. Mash sweet potatoes. Add sugar, bourbon, butter, and vanilla; beat until well blended. Turn into 2-quart, shallow baking dish. Sprinkle marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden. Makes 9 servings.
Courtesy DaSis, Source: The Old Talbott Tavern, Bardstown, Ky

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Amouts as desired
Zucchini
Yellow squash
Tomatoes
Sliced American cheese
Eggs
Broccoli
Cauliflower

Heat saute' pan on low simmer with a very small spread of butter (thin) while cutting up thin slices of zucchini and yellow squash. Separately scramble one egg, then add little parts of that to the pan. Add slices of veggies, except tomato. On top, include tiny bits of cheese right after serving along with cold tomato chunks. You can try this with broken bits of broccoli and cauliflower also, put in just to cook longest.
Courtesy My-Recipe Com

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Never would it occur to a child that a sheep, a pig, a cow or a chicken was good to eat. While, like Milton's Adam, he would eagerly make a meal off fruits, nuts, thyme, mint, peas and broad beans which penetrate further and stimulate not only the appetite but other vague and deep nostalgias.
Cyril Connolly

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Sauce: 1/2 c. hot water
1/2 cup almond butter
1/4 cup cider vinegar
2 tablespoons tamari sauce
2 tablespoons blackstrap molasses
1-2 teaspoons1/4 cup Cayenne
Saute: 1 pound broccoli
2 teaspoon Ginger
4 cloves Garlic
1 pound Tofu, cubed
2 cup Onion, thinly sliced
1 cup chopped Cashews
2-3 tablespoons Tamari sauce
2 minced Scallions

Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
Courtesy Cooking and Recipe, Source: The Enchanted Broccoli Forest

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2 Sweet Potatoes
2 Yams
1 cup warm Milk
1 tablespoon Cornstarch
2 eggs, slightly beaten
2 tablespoons Sherry
2 tablespoons Maple Syrup
1 teaspoon Vanilla
1 tablespoon melted Butter
1 cup chopped sautéed Chanterelles (approx. 1/2 pound uncooked)
Topping (optional)
1/2 cup grated Swiss Cheese
2 tablespoons Breadcrumbs
1/4 cup sautéed chopped Onions
1/4 -1/2 cup sautéed Chanterelles

Directions

Chop and boil potatoes and yams until soft. Mash, set aside. Preheat oven to 400. Dissolve cornstarch in a little milk then add to the rest of milk. Add eggs, sherry, vanilla, and syrup, gradually mix with the mash. Add butter, blend well. Fold in chanterelles.
To prepare topping, mix breadcrumbs with sautéed onion and mushrooms, then mix with cheese. Sprinkle on top of casserole. Bake covered until last 10 minutes. Bake in a casserole dish as is, or with topping, for 45 min. Serves 6.
Courtesy of My-Recipe

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If vegetable oil is made of vegetables, what is baby oil made of?
Unknown

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14 Lasagna Noodles
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 Eggplant, sliced
1 Zucchini, sliced
1 small Red Pepper, chopped
2 cans of Hunts Italian Tomato sauce
1 tablespoon Basil
1 teaspoon. Oregano
3 tablespoons dry cooking Sherry
1 can Tomato paste
1 can vegetarian Refried Beans
3 tablespoons salsa
2 bunches of Spinach, chopped
1 bunch Cilantro, chopped
Lots of grated Soy Cheese

Preheat oven to 350 degrees. Prepare lasagna noodles according to package directions. Mix refried beans with salsa in pan (heat a bit). Heat oil in large pan and sauté garlic for about 30 seconds. Add eggplant and stir-fry until eggplant looks tender (but not too tender). Add zucchini, basil, oregano, sherry and stir-fry for another 10 minutes. Add the cans of tomato sauce and tomato paste. Simmer for 15 minutes. Add some sauce to lasagna pan, place 4 noodles over sauce, add more sauce on top. Cover with 4 more noodles, add refried beans and salsa mixture on top with spinach, add a little sauce over this layer and cover with 4 more noodles. Add remainder of sauce over the noodles. Sprinkle cilantro and grated soy cheese over the top. Place in oven when heated and cook for 30-35 minutes.
Courtesy The On-Line Cookbook

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3 large Eggplants
2-4 cloves Garlic, or to taste
Salt to taste
1/2 cup Tahini or less, depending on size of eggplants
Juice of 3 Lemons, or more to taste
1/2 teaspoon ground Cumin (optional)
2 tablespoons finely chopped Parsley
A few black Olives or 1 Tomato, thinly sliced, to garnish

Cook the eggplants over charcoal or under a gas or electric broiler. Roast until skins are black and start to blister with the flesh soft and juicy on the inside. Remove from oven, and rub skins off under cold water taking care to remove any charred pieces. Gently squeeze out as much of the juice as possible. Crush the garlic cloves with salt. Mash the eggplants with a fork, add the crushed garlic and a little more salt. Place mixture in a blender and puree until smooth. Add the tahini and lemon juice alternatively, blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini as desired. Pour the puree into a bowl and garnish with chopped parsley, black olives or tomato wedges. Serve with warmed baby pitas.
Courtesy of Lu's Recipe Extravaganza

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They had best not stir the rice, though it sticks to the pot.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxxvii.

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1 or 2 Tomatoes, ripe
half Cucumber, seeded and sliced
1 Avocado, chunked
1/2 small jar Care Mia Marinated Artichoke Hearts
dash Balsamic Vinegar
Method

Combine tomato, cucumber, avocado and artichoke hearts in a large bowl. Add a dash of balsamic vinegar and serve.
Recipe by Carolyn Bremer

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Ingredients
1 tablespoons Olive Oil
1 cup Onion, minced
1 cup Carrots, grated
1 cup Turnips, grated
1 cup Zucchini, grated
1 cup Beets, grated
1/2 tablespoons Garlic, chopped
1/2 teaspoon Cumin, ground
3/4 tablespoon Dill, Tarragon; dried; mixed
1/4 cup (60 ml) Rolled Oats, instant
1-1/2 cups Potatoes, mashed
1/4 cup (60 ml) Water
1/4 cup Hazelnuts, chopped
1/3 cup Rice, cooked
salt and pepper to taste
olive oil for sautéing (optional)

Heat oil in a large skillet. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Sauté until vegetables begin to wilt, about 3 to 5 minutes. Allow to cool slightly. Soak oats in water for 5 minutes, then drain and press out excess water. Add to vegetable mixture along with potatoes, hazelnuts and rice. Season with salt and pepper. Form mixture into 8 patties. Grill patties on a well-oiled vegetable grill, or sauté in olive oil for 3 to 4 minutes on each side, until golden. Serves 8.
Courtesy The On-Line Cookbook, From: Meal-Master (tm)

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If the man who turnips cries
Cry not when his father dies,
'T is a proof that he had rather
Have a turnip than his father.
Johnson

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3 cups Rice
1 cup dry Red Kidney Beans
A few springs of fresh Thyme
1 1/2 packets frozen Coconut Cream or two small tins of Coconut Cream
Salt to taste
1 clove Garlic
4 stalks of Scallions
1 small Onion, finely chopped
1/4 teaspoon Black Pepper
1 Scotch Bonnet Pepper (or other habanero)
6-8 Pimiento seeds

Peel and finely chop garlic fill large pot with water. Add coconut creme, the cup of peas and the onion. Bring to the boil and then cover and turn down heat. Cook until peas are tender. Add the other seasonings and rice adding more water if necessary in order to boil rice properly. Once water begins to boil, cover pot and reduce heat to lowest setting allowing the rice to "steam" until cooked. Be sure not to puncture scotch bonnet pepper during handling. This pepper is VERY HOT!!!
Courtesy Cooking and Recipes, Source: Ann Lodenquai

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12 ounces Swiss Chard
1 cup Lentils -- rinsed and drained
1 medium Onion, finely chopped
2 cloves Garlic, minced or pressed
1 teaspoon Cumin seeds, coarsely crushed
1/2 teaspoon crushed Red Pepper flakes
1/8 teaspoon coarse ground Black Pepper
2 cups Water
12 ounces dry Linguine
Salt
6 ounces Neufchatel Cheese, room temperature
Parmesan cheese, grated (optional)

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings.
Courtesy DaSis

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What garlic is to food, insanity is to art.
Anonymous

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8 cloves Garlic, unpeeled
1 tablespoons Olive oil
2 piece Pizza dough (see recipe under breads)
Chili flakes, pinch
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 tablespoons Parmesan cheese, grated very finely
2 tablespoons Pine nuts
2 tablespoons Chopped basil

Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small sauté pan over medium heat and add the olive oil and the unpeeled garlic cloves. Sauté, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste. Roll the doughs into roughly 10 " rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe for photos). Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the dough then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately. Makes 2 10" pizzas.
Courtesy Anne's Favorite Recipes

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2 (10 ounce) packages frozen Peas and Carrots
9 ounce package frozen whole Green Beans
5 ounce can Water Chestnuts, drained and sliced
3 ounce can sliced Mushrooms, drained
10 3/4 ounce can cream of Mushroom soup
3-4 tablespoons Cooking Sherry
1 teaspoon Worcestershire sauce
2 cups shredded Sharp Cheese
1/4 cup rich round Cracker Crumbs

Cook peas and carrots and beans until just barely tender, drain. Combine with water chestnuts and mushrooms. Combine remaining ingredients, except crumbs for the sauce. Toss with vegetables and turn mixture into a 2 quart casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes, stirring occasionally. Sprinkle with crumbs before serving. Makes 10 to 12 servings.
Courtesy of My-Recipe

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Turning our seed-wheat-kennel tares,
To burn-grain thistle, and to vaporie darnel,
Cockle, wild oats, rough burs, corn-cumbring
Du Bartas. 1544-1590,Divine, Weekes and Workes.

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1 large bunch of Broccoli
1 medium red onion, chopped
1 cup seedless Red Grapes or 1 cup (225 ml) Golden Raisins
1 cup Mayonnaise
1/2 cup Sugar or 5 packages of Sugar substitute
2 tablespoons Cider Vinegar
1/2 cup chopped Walnuts

Cut up broccoli into flowerets and only a little of the stem. Cut grapes into halves. Add all other vegetables and bacon and mix. Add walnuts. DRESSING: Mix mayonnaise, sugar and vinegar and add to broccoli mix. Let set at least 4 hours in refrigerator. Note: Broccoli is . full of beta carotene and Vitamin C, not to mention folic acid and calcium. One of the best antioxidants you can find.
Courtesy The On-Line Cookbook, Source: Lilann

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1 1/2 pounds Parsnips, diagonally sliced into 1/2" pieces
3/4 cup Water
1/2 teaspoon Salt
2 tablespoon Butter
1 tablespoon Honey
1/4 cup Orange Juice
1 teaspoon Orange Peel -- grated

Peel and diagonally slice parsnips into 1/2 inch pieces. In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes..Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together. Toss with parsnips and a little salt, if desired.
Courtesy of Lu's Recipe Extravaganza

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Life is too short to stuff a mushroom.
Storm Jameson

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1 pound Eggplant, pared and chopped
1 large Zucchini, quartered lengthwise and thinly sliced
2 cups peeled, crushed Tomatoes, fresh or canned
1 cup chopped Onion
2-3 Garlic cloves, crushed
1 1/4 cups Vegetable broth
1 cup Water (or less)
6 ounce can Tomato paste
2 tablespoons minced Parsley
Optional herbs: add a touch of Basil or Oregano
Salt and Pepper, dash

Combine all ingredients in a heavy sauce pot and cover tightly. Simmer over low heat, stirring occasionally, for two hours or more, until sauce is thick. This dish may be used as a side dish, or an appetizer with pita bread for dipping. May also be frozen. 75 Calories per serving.
Courtesy My-Recipe Com

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1 teaspoon Olive Oil
1 medium Onion -- chopped
1 cup Mushroom -- sliced
2 cloves Garlic -- minced
2 tablespoons Flour -- All-Purpose
2 teaspoons Knorr Vegetable Stock
2 cups Water
1/2 teaspoon Thyme
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 medium Potato, peeled and diced
3 carrot -- diced
2 stalks Celery, diced
1 cup Rutabaga, peeled and diced
2 tablespoons Parsley, fresh
1/3 cup Flour, Whole-Grain Wheat
1/3 cup Flour, All Purpose
1/4 cup Cheddar Cheese, shredded
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Butter, melted
1/2 cup Yogurt, plain

In large saucepan, heat oil over medium heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or until boiling and thickened. Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole dish. Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.

Courtesy of Lu's Recipe Extravaganza

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The first zucchini I ever saw I killed it with a hoe.
- John Gould, _Monstrous Depravity_, 1963

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1 pound Eggplant, pared and chopped
1 large Zucchini, quartered lengthwise and thinly sliced
2 cups peeled, crushed Tomatoes, fresh or canned
1 cup chopped Onion
2-3 garlic Cloves, crushed
1 1/4 Vegetable broth
1 cup Water (or less)
6 oz. can Tomato paste
2 tablespoons minced Parsley
Optional herbs: add a touch of Basil or Oregano
Salt and Pepper, dash

Combine all ingredients in a heavy sauce pot and cover tightly. Simmer over low heat, stirring occasionally, for two hours or more, until sauce is thick. This dish may be used as a side dish, or an appetizer with pita bread for dipping. May also be frozen. 75 Calories per serving.
Courtesy of My-Recipe

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1 small head green or Napa cabbage, chopped
6 Green Onions, stem and all, chopped
2 pkgs. Ramen Noodles, crushed
Dressing
1 cup Oil
1/4 cup Sugar
6 tablespoons Vinegar

Mix cabbage, onions & green onions together. Mix dressing and pour over mix. Mix in Ramen noodles.
The On-Line Cookbook Source: Kelly Kanicki

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He had been eight years upon a project for extracting sunbeams out of cucumbers, which were to be put in phials hermetically sealed, and let out to warm the air in raw inclement summers.
Jonathan Swift, 1667-1745, Voyage to Laputa.

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4 pounds fresh Beets, sliced
1 pound Onions, thinly sliced
3 cups Cider Vinegar
3 cups Sugar
1/2 teaspoon Turmeric
1/2 teaspoon whole Cloves
1 teaspoon Celery seed
1/2 teaspoon yellow Mustard seed
1 Bay leaf, crumbled

Boil beets in water just to cover until a fork can barely pierce them. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim. Seal and process for 15 minutes in boiling water bath.
Courtesy of Lu's Recipe Extravaganza

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2 (10 oz.) packages frozen Peas and Carrots
9 ounce package frozen whole Green Beans
5 ounce can Water Chestnuts, drained and sliced
3 ounce can sliced Mushrooms, drained
10 3/4 ounce can cream of Mushroom soup
3-4 tablespoons cooking Sherry
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheese
1/4 cup rich round Cracker crumbs

Cook peas and carrots and beans until just barely tender. Drain. Combine with water chestnuts and mushrooms. Combine remaining ingredients, except crumbs for the sauce. Toss with vegetables and turn mixture into a 2 quart casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes, stirring occasionally. Sprinkle with crumbs before serving. Makes 10 to 12 servings.
Courtesy My-Recipe Com

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You stay here, Audrey -- this is between me and the vegetable!
Seymour, from Little Shop Of Horrors

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3 Pita breads, split
1 pound Tofu, pressed into six rounds
1/2 pound fresh Mushrooms sliced
1 1/2 cups tomato & garlic sauce
1/2 cup chopped Green Pepper, drained
1 1/2 tablespoons grated Parmesan Cheese

Preheat Oven To 375 F. Place Pita bread rounds on cookie sheet & spread with tomato & garlic sauce. Crumble Tofu over each pizza crust. Top with green pepper & mushrooms. Sprinkle with cheese. Bake 15 Min.
Courtesy DaSis

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3 tablespoons soy sauce
1/4 cup dry sherry or Chinese rice wine
1 tablespoons white or brown sugar
1 tablespoons cider vinegar
3 tablespoons cornstarch
2 tablespoons peanut oil
1 medium Onion, thinly sliced
1 large Egg plant, cut into thin strips
3/4 teaspoon Salt
2 tablespoons minced Garlic
1 tablespoons minced fresh Ginger
1/4 teaspoon Black Pepper
3 cakes firm Tofu, cut into strips
8 Scallions (green portion minced, white in strips)
1 bunch Cilantro, minced (optional)
Cayenne pepper to taste

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.Add enough water to make up to 1 cup. Place cornstarch in a smallbowl, pour in the liquid, pour on the liquid and whisk till dissolved.Set aside.
Heat a large wok over a high flame. Add oil and onion and stir fry for about a minute. Add eggplant and salt and stir fry for 8-10 minutes till the eggplant is soft. Add garlic, ginger, black pepper, and cayenne. Cook a few minutes more. Add tofu and scallion bottoms. Stir the bowl of liquid that has been set aside and add to the wok. Mix well and stir fry for another few minutes till the sauce is thickened. Remove from the heat and serve over rice topped with scallion greens & cilantro. Serves 4.
Courtesy Cooking and Recipes

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MOTHER: It's broccoli, dear.: I say it's spinach, and I say the hell with it.
B. White, cartoon caption in New Yorker

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2 1/2 tablespoons Garlic and herb dressing
6 tablespoons Black eye beans
1 Medium red chilli
4 Chinese lettuce leaves
6 tablespoons Chickpeas
6 tablespoons Flageolet Beans
1/2 tablespoons Chives
Salt and Pepper to taste

Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve.
Courtesy of Lu's Recipe Extravaganza

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1 bag frozen green Peas, thawed
1 log of Velveeta Cheese, cubed
1 small Onion, diced
1 Tomato, diced
Mayonnaise
Salt and Pepper to taste

Mix in a large bowl the thawed, drained peas with small one inch cubes of cheese, Add the small diced onion and the tomato. Mix in enough mayonaise to coat and blend the cheese and peas. Then add salt and pepper to taste. I like fresh ground pepper and celery salt works well too. *note that the onion, shouldn't be strong. **note that the mayonaise is usually a guessed amount. There's no exact measurements because this was my grandma's made up recipe. She fixed this at family reunions, picnics, Thanksgiving, Christmas. Whatever. It tastes best when chilled. It's not usually good after a few days as the onion is more strong.
Courtesy of My-Recipe

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When the hens are a-laying eggs, and the roosters pluck-pluck-put-akut and you--honey--put new potatoes and gravy on the table, and there ain't too much rain or too little:
Carl Sandburg, Cornhuskers, Potato Blossom Songs and Jigs

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1 Cabbage
1 cup Broccoli
1 cup Garbanzo beans
1 bunch Celery
6 Carrots
1 Onion in lg. pieces
1 package dried Onion soup
Any extra Vegetable you want
1 large can V8

Put all ingredients in crock pot on low. Cook all day and serve.
Courtesy of Da Sis

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1 pound Tofu
1/4 cup Lemon juice
1/4 cup Tamari sauce
6 tablespoons water
1/4 cup Tomato paste
2 tablespoons Honey
1 teaspoon Ginger
4 cloves of Garlic
8 Scallions, minced
1 Green & 1 Red Bell Pepper, sliced in strips
1 pound Mushrooms
1 cup toasted Cashews

Cut tofu into small cubes; set aside. Combine lemon juice, tamari,water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.
Courtesy Cooking and Recipes, Source: The Enchanted Broccoli Forest

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Two Italian cellar delicatessens sell red and green peppers. The Florida bananas furnish a burst of yellow. The lettuce and the cabbage give a green.
Carl Sandburg, Cornhuskers, Slants At Buffalo, New York

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4 cups Red onions
2 cups Rice wine vinegar
2 cups Red wine vinegar
1 cup Sugar
2 pieces Star anise
2 each Bay leaves
20 each Black peppercorns
20 each Szechwan peppercorns
2 each Chilies

Peel onions and slice about 1/8" thick on a slicer across the grain. Combine all other ingredients and bring to a boil. Remove from the fire and add the onions. Allow to sit at room temperature until cool and then refrigerate. Makes 4 pints.
Courtesy Anne's Favorite Recipes

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2 1/2 pounds Red Cabbage, slice thin
1 cup Dried Apricots, chopped
1/4 cup Honey
2 tablespoons Lemon juice
1/2 cup dry Red Wine
Salt

In a 4 quart or larger crock pot, combine cabbage and apricots. In a small bowl, mix honey and juice; drizzle over cabbage mixture. Pour in wine. Cover crock pot and cook low until cabbage is very tender (5 1/2-6 1/2 hours. ) Season to taste with salt.
Courtesy DaSis

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A little croft we owned--a plot of corn,
A garden stored with peas, and mint, and thyme,
And flowers for posies, oft on Sunday morn
Plucked while the church bells rang their earliest chime.
William Woodworth, 1888, Incidents Upon Salisbury Plain

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1 1/2 pounds Squash (small)
1 large Onion, chopped fine
6 tablespoons Butter
1 cup sharp Cheddar Cheese, shredded
1 teaspoon Salt
1 teaspoon Accent
Dash of Pepper
2 Eggs beaten
1 1/2 cup soft Breadcrumbs

Scrub squash. Cut into 1/2 inch slices. Cook in small amount of water until crisp. Drain and cool. Saute onions in butter until golden. Put in squash. Stir in cheese, salt, accent, and pepper. Cool. Beat eggs lightly and mix all together. Spoon into a buttered 7x11 inch baking dish. Melt a little butter and add bread crumbs. Sprinkle on top. Bake 45 minutes at 350 degrees.
Courtesy of My-Recipe

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