Johnny cakes

Ingredients

1 cup of yellow corn meal
1 1/2 cup flour
1 1/2 tsp salt
1 egg
chopped up green onions (optional)

How to prepare

Combine ingredients, the use method 1 or method 2

method 1: mix with just enough water to make an even-textured thick batter. Pour one-quarter cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown.

Method 2: mix with just enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown.

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Tomato, basil, and cheese tart

Ingredients

For the shell:
1 1/4 cup all-purpose flour
3/4 stick (6 tbsp ) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 tsp salt
Raw rice for weighting the shell
For the filling:
4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3″ thick
1 1/2 tsp salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil
Sprigs for garnish
1/2 cup plus 2 tbsp whole-milk ricotta
2 lg eggs beaten lightly
1/4 lb whole-milk mozzarella, grated coarse
1/2 cup freshly grated parmesan

Vegetable oil for brushing the tomatoes

How to prepare

Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3″ thick round on a floured surface and fit it into a 9″ tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425

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Saut

Ingredients

6 to 8 small zucchini
olive oil
2 finely chopped garlic cloves
1 tsp salt
1 tsp, or to taste, chopped fresh basil (or another herb)
1/2 tsp freshly ground pepper
2 tbsp chopped parsley

How to prepare

Cut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut

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Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Broccoli Casserole

Ingredients

2 10 oz frozen chopped broccoli
1 can cream of mushroom soup
1 tbsp flour
1/2 cup grated carrot
1/4 tsp salt
1/2 cup sour cream
1 tbsp grated onion
1/8 tsp pepper
3/4 cup pepperidge farm stuffing mix
2 tbsp butter

How to prepare

Cook broccoli until tender in salted water; drain; blend soup and flour; add sour cream, carrot, onion, salt and pepper into soup. Layer broccoli in buttered 2 qt casserole and pour soup mixture on top. Mix stuffing mix with butter and sprinkle on top. Bake 30-35 min. at 350

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

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