Baba ghannuj – eggplant appetizer

Ingredients

1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Green beans braised with mint & potatoes

Ingredients

3 tbsp olive oil & margarine, mixed
1 cup tomato juice or sauce
1 lb fresh green beans – trimmed, cut
1 tbsp chopped fresh parsley, opt.
2 med potatoes; peeled
salt & freshly ground pepper
chopped fresh mint

How to prepare

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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Hot & Heavenly String Beans

Ingredients

3 tbsp olive oil
1 lb string beans, ends trimmed, cut into halves
1 tsp ground ginger
45 lg cloves garlic, minced very finely
1 tsp salt
13 tbsp hot sauce (to taste)
1/2 cup toasted pine nuts

How to prepare

Heat the oil in a lg frying pan over med heat. Add your string beans and saute until they look very green and their skin looks a bit blistered, about 510 min.. Dust the ground ginger over the string beans, stir, and cover the pan to steam them for another 510 min., or until tender but firm. Add finely minced garlic, salt, and hot sauce, stirring and raise the heat to med-high. Cook briefly, about 2 or 3 min., just until hot sauce is absorbed and garlic is aromatic but no longer seems too pungent. Add toasted pine nuts and remove from heat. Serve over rice or on their own. Be sure to mince the garlic superfine, or else it won’t coat and cling to the beans and it’ll take too long to cook the garlic. And if it seems like you’re using too much garlic you’re using just enough.

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Fast egg foo yung

Ingredients

Basic chinese sauce – see recipe
2 tbsp sesame oil
1 tbsp soy sauce
4 cups (about 1 pound) fresh mung bean sprouts
4 scallions, chopped
1/2 lb mushrooms, sliced

8 eggs
freshly ground pepper to taste
oil for frying

How to prepare

Prepare the basic chinese sauce – up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

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Cucumber papaya salsa

Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Clear creek salsa

Ingredients

Olive oil
1 small onion, minced
5 cloves garlic, minced
3 large tomatoes, peeled, seeded, chopped coarse
1 fresh ancho chile, seeded and minced

1 yellow bell pepper minced
4 oz can chopped green chiles
1 tsp salt
1/4 tsp ground cumin
1 tbsp garlic powder
3 tbsp balsamic vinegar
3 tbsp lime juice

1 tbsp dried cilantro

How to prepare

Saut

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Fried Avocado

Ingredients

3 green onions minced
3 lg ripe avocados
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 tsp ground coriander or to taste
2 cups cashews chopped
1/3 lb monterey jack cheese shredded
1/2 cup flour
1 1/2 cups fine dry white bread crumbs
oil to deep fry

How to prepare

In bowl place minced onion, avocados, salt and pepper, coriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese. Mixture should be firm enough to roll into a sm balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.

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