Browse Items (17 total)
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Quiche Lorraine
Card 1 Front:
Quiche Lorraine
12 slices of bacon or ½ lb. crumbled
1 c. natural swiss cheese 4 oz.
1/3 c. minced onion
4 eggs or 5 if small
2 C. whipping cream or light cream
3/4 t. salt
1/4 c. sugar (optional)
1/8 t. cayenne
Cook store bought shells at 400 or 425
for 5 minutes.
Beat eggs and add ingredients except bacon
and onions which are in bottom of pie pan.
Then add egg/cheese mixture. Add cup of
mixture and spinach, mushrooms, clams or
crabs or anything else.
Bake in oven 375-400 for 30-40 minutes.
Done when knife comes out clean.
Let stand 5 minutes before cutting.
Card 1 Back:
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
ing Phase I, Plan and Index (D0458 through D0461)
(SHEET MISSING)
One Line Diagram, Phase I
ck Details, Phase I
Details, Phase I
beway - Title Sheet, Sht 1/10 (D0462 thru D0471)
beway - Plan, Locator Map, Sht 2/10
beway - Plan and Profile, Sht 3/10
beway - Miscellaneous Details, Sht 4/10
hole TR-30 Plans, Sections, General Notes, Sht 5/10
hole TR-31, Plans and Sections, Sht 6/10
[handwritten] Beginning of
Rebuilding
4/16/76 35 79-7 00
---
# Quiche Lorraine
## Ingredients
- 12 slices of bacon, or 1/2 lb. crumbled
- 1 c. (4 oz.) natural Swiss cheese
- 1/3 c. minced onion
- 4 eggs (or 5 if small)
- 2 c. whipping cream or light cream
- 3/4 tsp. salt
- 1/4 c. sugar (optional)
- 1/8 tsp. cayenne
- Store-bought pie shells
## Instructions
1. Cook store-bought shells at 400°F or 425°F for 5 minutes.
2. Place bacon and onions in the bottom of the pie pan.
3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture.
4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired.
5. Pour the full mixture into the pie shell over the bacon and onions.
6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean.
7. Let stand 5 minutes before cutting. -
Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing
Card 1 Front:
Grated Z Sautéed w/onions
1 lb zuch. - (3 x 8" x 13/4 inch)
1/4 t salt
1-11/2 c. sliced onions
3 T. butter or olive oil
Optional: 1 clove garlic, pureed
Slice off stem, shave off other end, scrub under cold water, grate unpeeled
zucc. into a colander set over a saucepan. Toss w/salt, let macerate
(stand) while you set onions to cook w/ butter or oil in covered frying pan,
8-10 min, until tender & translucent but not brown. Add garlic at
end. Then pack zucc. into a potato ricer (or twist by handfuls in the
corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve
juices. When onions tender, stir in zucchini & saute over moderately high
heat, toss then turn 2. to several minutes, until tender. If you wish to serve
Z. as is, cover and cook a few minutes. Cover, season, Turn into hot
vegetable dish - or use as base for below:
Gratin de Courgettes, Mornay
The preceding sautéed zucchini in its frying pan
2-4 T. butter Needed
3 T. flour
Z squeezing juices, heated
1/3-1/2 c. milk or cream
Salt & pepper
abt 1/2 c. grated Swiss cheese
2-3 T. fresh white bread crumbs
Setting frying pan w/onions & sautéed zucc. over moderate heat
add 3 T. of melted butter, stir in flour; cook, stirring 2 min,
remove pan from heat. Mix in hot Z juices, blending thoroughly
w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to
simmer, thinning out w/spoonfuls of milk or cream. mixture
should be fairly thick but not stiff. Season w/salt, pepper,
then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish,
and turn the zuc. in it. Spread on mixture of remaining cheese
& bread crumbs, drizzle on 1/2 T butter.
Abt 15-20 min before serving, set in upper third of a preheated
425° oven until bubbling and top has browned nicely.
Card 1 Back:
Boiled Summer Squash, Greek Style
1 lb summer squash, preferably Z salt & pepper
1 c. water Oil & Lemon Dressing
1/4 t. Sugar or Garlic Sauce
1 t. mint or dill
Wash & cut off ends of squash. Do not peel. Slice into 1"
rounds. Put squash in a pan & add water & salt. Cover &
boil until soft, aprox 15 min. Serve with sauce above,
or cruet of olive oil & wedges of lemon for individual
seasoning.
Oil & Lemon Dressing
1/2 c. olive oil
juice of 1 or 2 T. vinegar
1/4 t. salt
dash white pepper, to taste
1/4 t. oregano
Mix ingredients w/a few whisks of fork just before ready to
Serve. Use over hot or cold vegetables, fresh greens, fish, olives.
It is also an excellent marinade for meats & fowl.
---
# Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing
*Four recipes on one sheet*
---
# Grated Zucchini Sautéed with Onions
## Ingredients
- 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches)
- 1/4 tsp salt
- 1 to 1 1/2 cups onions, sliced
- 3 Tbsp butter or olive oil
- 1 clove garlic, pureed (optional)
## Instructions
1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water.
2. Grate unpeeled zucchini into a colander set over a saucepan.
3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions.
4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking.
5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices.
6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender.
7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish.
8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan.
---
# Gratin de Courgettes Mornay
*Built on the preceding Sautéed Zucchini with Onions*
## Ingredients
- Sautéed zucchini and onions (preceding recipe, in its frying pan)
- 2 to 4 Tbsp butter, as needed
- 3 Tbsp flour
- Reserved zucchini juices, heated
- 1/3 to 1/2 cup milk or cream
- Salt and pepper, to taste
- About 1/2 cup Swiss cheese, grated, divided
- 2 to 3 Tbsp fresh white bread crumbs
- 1/2 Tbsp butter, melted (for topping)
## Instructions
1. Preheat oven to 425°F.
2. Return the frying pan with the sautéed onions and zucchini to moderate heat.
3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat.
4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables.
5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff.
6. Season with salt and pepper, then stir in about half of the grated Swiss cheese.
7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it.
8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter.
9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned.
---
# Boiled Summer Squash, Greek Style
## Ingredients
- 1 lb summer squash, preferably zucchini
- 1 cup water
- 1/4 tsp sugar
- Salt and pepper, to taste
- Oil and Lemon Dressing (see recipe) or garlic sauce
- 1 tsp fresh mint or dill
## Instructions
1. Wash squash and cut off ends. Do not peel.
2. Slice into 1 inch rounds.
3. Place squash in a pan with water, sugar, and salt.
4. Cover and boil until soft, approximately 15 minutes.
5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table.
---
# Oil and Lemon Dressing
## Ingredients
- 1/2 cup olive oil
- Juice of 1 lemon (see Editor's Notes)
- 2 Tbsp vinegar
- 1/4 tsp salt
- Dash white pepper, to taste
- 1/4 tsp oregano
## Instructions
1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl.
2. Mix with a few whisks of a fork just before ready to serve.
3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. -
Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
---
# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
No Fail French Bread
No Fail French Bread
1/2 c. warm water
2 yeast cakes
2 c. hot water
3 Tablespoons Sugar
1 Tablespoon Salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water + sugar.
Combine remaining ingredients, using
Back:
only 3 c. flour, beat well. Add remaining
flour to make soft dough. Let dough
rest for 10 minutes + punch down. Let
rest + punch down for total of 5 times.
Turn dough on floured board- Knead to
coat dough- divide into 2 or 3 parts-
roll into rectangle + roll up like jelly roll.
Place on greased cookie sheet. Brush tops
with beaten egg whites or water, sprinkle
with sesame seed, slash top diagonally 3
times. Let rise. Bake at 400° for about 30
min- or until done
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 2 cups hot water
- 3 Tbsp sugar
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
- Beaten egg whites or water (for brushing tops)
- Sesame seeds (for topping)
## Instructions
1. Dissolve yeast in warm water and sugar.
2. Combine remaining ingredients, using only 3 cups of the flour; beat well.
3. Add remaining flour to make a soft dough.
4. Let dough rest for 10 minutes, then punch down. Let rest and punch down for a total of 5 times.
5. Turn dough out onto a floured board; knead to coat dough.
6. Divide into 2 or 3 parts; roll each into a rectangle and roll up like a jelly roll.
7. Place on a greased cookie sheet.
8. Brush tops with beaten egg whites or water; sprinkle with sesame seeds; slash top diagonally 3 times.
9. Let rise.
10. Bake at 400°F for about 30 minutes, or until done. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
Back:
MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
---
# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Crab Thermidor
CRAB THERMIDOR
2 cups cooked crab, shrimp or tuna (or a
combination)
3/4 cup dry white wine (sauterne is good)
3/4 cup chicken or court bouillon
1 tablespoon chopped green onion
1/4 teaspoon dry tarragon
1/4 teaspoon dry basil
3 cups rich, medium thick white sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1/4 to 1/2 cup grated Parmesan cheese
Put wine, bouillon, green onion, tarragon and basil in
skillet and simmer until reduced to about 1/3 cup. Add to
the white sauce with dry mustard and heat through. Do
not boil. Fold in lemon juice and crab. Spoon into 4 large
or 6 medium greased casseroles or shells or into 1 1/2-
quart casserole. Sprinkle tops or top with cheese.
Bake in preheated 400-degree oven until bubbly, or
place hot mixture low under broiler to brown cheese and
heat. Makes 4 large or 6 medium portions.
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---
# Crab Thermidor
*Makes 4 large or 6 medium portions*
## Ingredients
- 2 cups cooked crab, shrimp, or tuna (or a combination)
- 3/4 cup dry white wine (sauterne is good)
- 3/4 cup chicken or court bouillon
- 1 Tbsp chopped green onion
- 1/4 tsp dry tarragon
- 1/4 tsp dry basil
- 3 cups rich, medium-thick white sauce
- 1 tsp dry mustard
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup grated Parmesan cheese
## Instructions
1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
3. Fold in lemon juice and crab (or chosen seafood).
4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
5. Sprinkle tops with Parmesan cheese.
6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through. -
French Dressing
French Dressing
1 cup mazola oil
½ cup katsup
½ cup vinegar
2 T. sugar
1 teaspoon salt
pepper
1 sm. onion (cut up) Shake well
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---
# French Dressing
## Ingredients
- 1 cup Mazola oil
- 1/2 cup katsup
- 1/2 cup vinegar
- 2 Tbsp sugar
- 1 tsp salt
- Pepper, to taste
- 1 small onion, cut up
## Instructions
1. Combine all ingredients.
2. Shake well. -
1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
Back:
of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
---
# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Ratatouille
RATATOUILLE
2½ cups eggplant, peeled and cut in
chunks
2½ cups sliced zucchini
1⅓ cups whole pitted olives
¾ cup chopped onions
¾ cup chopped green pepper
3 cups canned tomatoes (or fresh),
cut in pieces, including juice, if
canned
¼ cup oil (olive or salad)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon basil
½ teaspoon garlic powder
Layer eggplant, zucchini, ripe olives,
onion, green pepper, tomatoes in a 2½-
quart baking dish, sprinkle with oil, salt,
pepper, thyme, oregano, basil and garlic
powder.
Cover with foil and bake in a 350-
degree oven for about 2 hours, removing
foil for last half hour of cooking. Drain off
excess liquid, reserving for a soup base.
Cool and serve.
Mixture may be served as soon as cool
or may be refrigerated and served later.
This may be held up to a week covered in
the refrigerator.
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---
# Ratatouille
## Ingredients
- 2 1/2 cups eggplant, peeled and cut in chunks
- 2 1/2 cups sliced zucchini
- 1 1/3 cups whole pitted olives
- 3/4 cup chopped onions
- 3/4 cup chopped green pepper
- 3 cups canned tomatoes (or fresh), cut in pieces, including juice if canned
- 1/4 cup oil (olive or salad)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 tsp garlic powder
## Instructions
1. Layer eggplant, zucchini, ripe olives, onion, green pepper, and tomatoes in a 2 1/2-quart baking dish.
2. Sprinkle with oil, salt, pepper, thyme, oregano, basil, and garlic powder.
3. Cover with foil and bake in a 350-degree oven for about 2 hours, removing foil for the last half hour of cooking.
4. Drain off excess liquid, reserving it for a soup base.
5. Cool and serve. Mixture may be served as soon as cool, or refrigerated and served later. May be held up to a week covered in the refrigerator. -
Ratatouille Quiche
RATATOUILLE QUICHE
(Monday, June 15)
1 can (8 ounces) refrigerated crescent rolls
3-1/2 cups Ratatouille, at room
temperature (see recipe above)
2 eggs
1 cup milk
1/2 cup shredded Swiss cheese (2 ounces)
Separate rolls in 8 triangles. Press over bot-
tom and up sides in ungreased 9-inch pie
plate to form shell. Spoon Ratatouille
evenly into shell. Beat eggs with milk; pour
over Ratatouille; sprinkle with cheese. Bake
in middle of preheated 350° oven 35 to 40
minutes or until knife inserted near center
comes out clean. Let stand 10 minutes be-
fore cutting in wedges. Makes 4 generous
servings. Per serving: 447 cal, 15 g pro, 40 g
car, 28 g fat, 149 mg chol
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# Ratatouille Quiche
*Monday, June 15*
## Ingredients
- 1 can (8 ounces) refrigerated crescent rolls
- 3-1/2 cups Ratatouille, at room temperature (see recipe above)
- 2 eggs
- 1 cup milk
- 1/2 cup shredded Swiss cheese (2 ounces)
## Instructions
1. Separate rolls in 8 triangles. Press over bottom and up sides in ungreased 9-inch pie plate to form shell.
2. Spoon Ratatouille evenly into shell.
3. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese.
4. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean.
5. Let stand 10 minutes before cutting in wedges.
6. Makes 4 generous servings. Per serving: 447 cal, 15 g protein, 40 g carbohydrate, 28 g fat, 149 mg cholesterol.