Guest guest Posted October 19, 1999 Report Share Posted October 19, 1999 * Exported from MasterCook * Coconut Squash Pie Recipe By : HTTP://www.parkseed.com/ Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 teaspoon lemon flavoring 2 tablespoons all-purpose flour 1 1/2 cups grated yellow summer squash -- seeded 3 eggs beaten 2 teaspoons coconut flavoring 1/2 stick butter or margarine -- melted 1 frozen pie shell 1.Mix first 7 ingredients together and pour into pie shell. Lightly brush edges of pie shell with milk, set pan on a cookie sheet to catch any drips and stabilize the pan. 2.Bake at 350°F for 45 minutes. Cool and then chill in the refrigerator for 2 hours. This is a very sweet pie and garnishing as desired with strawberries, kiwi fruit, whipped cream, etc. before serving really enhances the flavor. Enjoy! - - - - - - - - - - - - - - - - - - NOTES : This recipe is a true classic and comes from Nancy Welch's show of January 11, 1982, for those of you who are her fans. To save preparation time, you may put all ingredients except squash and pie shell into a blender or food processor. Pulse until well mixed , then add the squash and process until the squash is cut very fine. Pour into pie shell and proceed as listed. Be careful not to make mush out of the squash! * Exported from MasterCook * Courgette Bake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion finely chopped or -- grated 1 cup shredded cheese ( I use Monterey Jack with jalapenos) 3 zucchini (or any summer squash) grated or -- (3 to 4) shredded 1/2 cup imitation bacon bits 1 jalapeno pepper -- seeded and finely chopped (or use crushed red pepper to taste) 1 clove garlic -- finely minced (or use granulated garlic to taste) (1 to 2) 1/2 teaspoon epazote (optional -- found in Mexican markets) 1/2 hickory smoked salt (in the spice section -- or use regular salt) ----Batter---- 4 eggs (depends on how much squash you use) -- (4 to 5) 1 cup milk 1/4 cup oil ( or melted butter) 1 1/2 cups baking mix (or Bisquick -- or substitute 1 1/2 cups plain flour plus 1 1/2 teaspoons baking powder) Pre-heat oven to 350°F. Spray or oil 2 1 1/2 quart casserole pans, or equivalent (a 3 or 4 quart casserole, or muffin tins) In a large bowl, stir together well the first 8 ingredients. In a smaller bowl, beat together well the batter ingredients. Add batter from smaller bowl to the squash and mix well. Batter should be fairly thick. If it appears too watery (squash has a high water content), add another 1/4 to 1/2 cup of baking mix. Pour into prepared casserole(s) and bake approximately 35-45 minutes, or until a knife inserted in the center comes out clean. Cool for 5 minutes before cutting into squares or diamonds, garnishing with a sprig of cilantro and tomato slice, and serving. This is wonderful with salsa. Serves 6-8. Note: The ingredients for the large bowl may also be quickly prepared by cutting into chunks and chopping in a food processor or blender. The downside of this method is that you loose some of the texture that shredding provides, along with increasing the liquid released by the squash, which means you'll have to add more baking mix. The flavor, of course, remains the same. If you're pressed for time, use this method. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Kuku - Kuku-ye bademjan Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large or 6 small eggplants (about 2 pounds) -- peeled and cut into thin strips 1 egg white -- lightly beaten 1/2 cup vegetable oil -- butter, or ghee 2 large onions -- peeled and thinly sliced 4 cloves garlic -- peeled and crushed 4 eggs 4 tablespoons chopped fresh parsley 1/4 teaspoon ground saffron threads -- dissolved in 1 tablespoon hot water juice of 1 lime 1 teaspoon baking powder 1 tablespoon all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1. Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitterness if necessary. Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying. 2. In a skillet, heat 4 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, until translucent. 3. Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown. Remove from heat and allow to cool. 4. Preheat the oven to 350°F. Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper. 5. Break the eggs into a large bowl. Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant, onion and garlic and mix thoroughly. 6. Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown. 7. Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Vegetable Stir Fry with Lemon Basil Wine Sauce Recipe By : Phillips Farms Cafe Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 med. zuccini 1 med. yellow squash 1/2 med. red oinion 1/2 lemon (sliced thin and quartered) 1 tbsp jullian sliced fresh basil 1/8 cup white wine (Phillips Vineyards -- " Viognier " ) 2 tbsp butter 10 oz cooked pasta salt and pepper to taste Cooking instructions: 1. Heat skillet until hot. Add oil. 2. Add vegetables and saute for four minutes. 3. Add lemon and cook for one minute. 4. Deglaze with wine for one additional minute. 5. Add basil and reduce heat. 6. Add butter. Season with salt and pepper to taste. 7. Serve over pasta. Cooking time takes eight minutes. Serves two people. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Sweet Potato Salad with Chile and Ginger Vinaigrett Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes 2 teaspoons canola oil Salt and freshly ground black pepper 1/4 cup minced green bell pepper 1/4 cup minced red bell pepper 1 jalapeño pepper -- seeded and finely chopped 2 scallions -- thinly sliced 1 teaspoon peeled and chopped fresh ginger 1/4 cup rice wine vinegar 1/2 cup freshly squeezed orange juice 1 tablespoon pure maple syrup 3/4 cup olive oil 3 cups mesclun greens To prepare the salad: Place the sweet potatoes in a large pot and cover with cold water. Bring to a simmer and cook for 15 minutes, or until the tines of a fork can be inserted about 1/2 inch into the potato, but the centers are still firm. Remove the potatoes from the water and let cool completely. Peel and slice in 3/4-inch-thick slices. Brush the slices with canola oil and season to taste with salt and pepper. Grill on a moderately hot fire for 3 to 5 minutes on each side, or until just cooked through. To prepare the vinaigrette: In a bowl, whisk together the green and red peppers, jalapeño, scallions, ginger, vinegar, orange juice, maple syrup, and olive oil. Season to taste with salt and pepper. Place a mound of mesclun greens in the center of each plate. Arrange the sweet potatoes around the greens and drizzle the vinaigrette over the salad and on the potatoes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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