Stuffed Cucumbers

Cucumber

Deviled Ham

Pimento

Cream Cheese (w/ chopped chives or green peper, if desired)

Remove center of peeled cucumber, lengthwise, using an apple carver.  Stuff with deviled ham, pimento, cream cheese, or cream cheese with chives or green pepper.  Chill and cut in 1/2 inch slices.  Insert toothpick into each slice.  Serve with crackers.

Next ingredient:  avocado

cooktocook:

Next ingredient:  avocado

Guacamole (Avacado-chile Dip)

Yield: 4 servings

2 large, ripe avacados, peeled     Chopped green chile*
  and pitted                       1 1/2 teaspoons lime juice
1 tomato, minced                   1/4 teaspoon garlic powser
1-2 green onions, minced           1/2 teaspoon salt

1. Mash avocados and mix with remaining ingredients.
2. Serve with tostados.

* Varied amounts may be used.

Next ingredient:  cherry tomatoes

Bouncy Sue:

Next ingredient:  cherry tomatoes

TOMATO SALSA

21/2 cups cherry tomatoes

1/4 cup scliced shallot

1tsp thyme

1garlic clove minced

1/4tsp salt

1/4 tsp pepper

4oz mozzarella cheese,cut into 1/2 inch cubes

halve about 11/2 cupsof the tomatoes set aside coat a 10 inch nonstick skillet with cooking spray add shallot,thyme,and garlic. cook stir over heat for 2to 3 mins or until shallot is tender

add all of the tomatoes. the salt, pepper cook and stir just tomatoes are warm. remove from heat stir in mozzarella cheese. then serve.

vegetable next is SHALLOTS

CHEERS AND HAPPY 4TH OF JULY  ....FROM EVA

Puffy Omelet with Shallots & Peppers
Source: Liberty Hill Inn Bed and Breakfast

3 shallots, peeled and thinly sliced
1/2 large green pepper, thinly sliced
1/2 large red pepper, thinly sliced
1/8 teaspoon ground red pepper
1/2 cup shredded Monterey Jack cheese
1 Tablespoon butter
4 eggs, separated
1 Tablespoon water

Filling: Cook sliced shallots in butter over medium-low heat for 2 minutes, stirring occasionally. Add green and red pepper strips; cook 3 minutes more. Cover and keep warm while preparing omelet.

Omelet: In mixer bowl, beat egg whites with water on electric mixer until stiff but not dry. In another bowl, beat the egg yolks and red pepper on high speed of mixer about 5 minutes until yolks are thick and lemon-colored. Fold yolks into egg whites just until blended (do not over-blend). Heat oven to 350 degrees. Melt 1 Tablespoon butter in a 10-inch skillet or omelet pan; pour egg mixture into skillet, smoothing top with spatula. Cook over medium heat, uncovered, about 5 minutes or until bottom is golden brown. Place pan in preheated oven; bake about 8 minutes or until knife inserted in center comes out clean. With spatula, make an indentation down center of omelet where the fold should be. Loosen underside of top half of omelet with spatula. Spoon warm filling over bottom half of omelet. Tilt skillet and fold top half of omelet over filling. Slide omelet onto heatproof platter. Sprinkle cheese over omelet. Return to oven just until cheese is melted. Serve at once.

Next Ingredient:  crab

Bouncy Sue:

Next Ingredient:  crab

Crab with Broccoli  (Somewhat like chicken divan)

Servings--6

2  10oz. pkgs. of frozen broccoli, cooked and drained

2   pkgs. frozen or 1 pound fresh crab meat

1   103/4oz. can cream of mushroom soup

2 T. sherry

3/4 cup yellow cheese, grated

Arrange broccoli in casserole.  Remove membrane from crab.  Scatter crab over broccoli.  Mix soup with sherry and cheese.  Pour on top of crab meat.  Allow some broccoli to show around the edges. 

Bake at 350 for 15 to 30 mins., until lightly brown.

Next ingredient--------Green tomatoes

cooktocook:

Next ingredient--------Green tomatoes

Green tomato recipe anyone?

Bouncy Sue:

Green tomato recipe anyone?

Fried Green Tomatoes

1 large egg, lightly beaten

1/2 c. buttermilk

1/2 c. all purpose flour, divided

1/2 c. cornmeal

1 tsp salt

1/2 tsp pepper

3 medium size green tomatoes, cut into 1/3 inch slices

Vegetable oil

Salt to taste

Combine egg and buttermilk, set aside.

Combine 1/4 cup flour, cornmeal, salt and pepper in shallow bowl. Dredge tomato slices in remaining flour, dip in egg mixture and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degreesF. Drop tomatoes, in batches, into hot oil and cook  2 minutes on each side or until golden. Drain on paper towels on a rack. Sprinkle hot tomatoes with salt. Makes 4 to 6 servings.

A very southern dish, usually served as an appetizer or side dish. This recipe came from Southern Living Magazine. I wanted to make this recently but haven't been able to find green tomatoes. They turn red too quickly.

Next Food: Pecans

buffetfan:

Next Food: Pecans

Caramel Pecan Pie

Bouncy Sue:

 

Next ingredient:  trout

Honey Fried Trout

Printed from Trout Recipes at http://www.troutrecipes.org/

Ingredients:

2 trout.
2 tablespoons of honey.
4 tablespoons of butter.
1 lemon.
½ cup of cornmeal.
¼ cup of flour.
1 medium egg.
1/3 cups of milk.
Salt and pepper, to taste.

Preparation:

In a bowl, mix the cornmeal, flour, salt and pepper.
In another bowl, mix the egg and milk.
Rub the fish with lemon and dredge in the cornmeal mixture. Dip in the milk mixture and then back into
cornmeal mixture.
In a frying pan, heat the butter to almost smoking.
Put the trout in the pan and cook until golden brown on both sides.
Put the honey on top of the fish, lower heat, then cover and cook for 4 minutes.

Next:  Homegrown Sweet Corn

Corn Souffle'

6 ears of fresh corn

1/2 cup butter, divided

1 T. flour

1/2 cup evaporated milk

2 eggs, well beaten

1 1/2 t. baking powder

melted butter

1 t. cinnamon

Cut corn from ears; melt butter and 1/2 cup sugar, and add flour slowly.  Gradually blend in milk, then add eggss and baking powder.  Mix thoroughly with corn and pour into greased baking dish.  Bake at 350 degrees until brown, about 30 to 50 mins.  When done, brush with butter and mixture of cinnamon and 1/2 cup sugar.

Serves 4 to 6.

Next------Cantaloupe

cooktocook:

Next------Cantaloupe

Cantaloupe Ice Pops 

Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair.

Makes eight 2-ounce pops

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 small cantaloupe
1/2 cup water
1/4 cup sugar
1 tablespoon finely slivered fresh mint leaves
1/4-1/3 cup lemon juice, depending on the sweetness of the melon

1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)

2. Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.

3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.

4. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.

NUTRITION INFORMATION: Per serving: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium; 160 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Vitamin A (35% dv).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

MAKE AHEAD TIP: Equipment: 8 popsicle molds or small (2-ounce) paper cups

Source:  Eating Well Magazine

Next:  Cherry Tomatoes