Fennel And Tomato Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
2 fennel, sliced in thin rounds 1 med. sweetonion, sliced in thin
rounds 2 tomatoes, cut in quarters about 8 whole lettuce leaves
Dressing;
2 tbsp olive oil 30 ml 2 tbsp white wine vinegar 30 ml
1 garlic clove, finely minced 1 tsp fresh mint, finely chopped 5 ml
salt and fleshly ground black pepper to taste
Mix the dressing well, and toss together with fennel, onion and tomato
slices. Serve on a bed of whole lettuce leaves.
Suggestions;
*Its crunchy texture makes it a great addition to a salad. *Braised,
baked, creamed, grilled or steamed, with a little butter or parmesan
and salt, it makes an excellent side dish. *Stir-fry it withother
Mediterranean vegetables. *Delicious dipped in batter and fried,
tempura-style. *Excellent in soup. *Gives a wonderful flavour to fish
and seafood dishes. Submitted By FLEURETTE DELISLE On
Title: Dixie Spoon Bread
Categories: Mixes, Bread
Yield: 1 pan
3 1/2 c Milk 2 Eggs, separated
2 1/2 c Cornmeal mix
Preheat oven to 325. Lightly grease a 1 1/2 qt casserole. Scald 2
1/2 cups of the milk in a small saucepan. Gradually add cornmeal mix,
stirring constantly. Continue cooking and stirring until mixture
reaches consistency of thick mush. Stir in egg yolks, one at a time.
Remove from heat. Stir in remaining 1 cup milk. In glass bowl, beat
egg whites until stiff. Fold into cooked mixture. Put into prepared
casserole. Bake about 1 hour until golden brown.
Submitted By MEG ANTCZAK On 02-21-95
Source from luhu.jp
rounds 2 tomatoes, cut in quarters about 8 whole lettuce leaves
Dressing;
2 tbsp olive oil 30 ml 2 tbsp white wine vinegar 30 ml
1 garlic clove, finely minced 1 tsp fresh mint, finely chopped 5 ml
salt and fleshly ground black pepper to taste
Mix the dressing well, and toss together with fennel, onion and tomato
slices. Serve on a bed of whole lettuce leaves.
Suggestions;
*Its crunchy texture makes it a great addition to a salad. *Braised,
baked, creamed, grilled or steamed, with a little butter or parmesan
and salt, it makes an excellent side dish. *Stir-fry it withother
Mediterranean vegetables. *Delicious dipped in batter and fried,
tempura-style. *Excellent in soup. *Gives a wonderful flavour to fish
and seafood dishes. Submitted By FLEURETTE DELISLE On
Title: Dixie Spoon Bread
Categories: Mixes, Bread
Yield: 1 pan
3 1/2 c Milk 2 Eggs, separated
2 1/2 c Cornmeal mix
Preheat oven to 325. Lightly grease a 1 1/2 qt casserole. Scald 2
1/2 cups of the milk in a small saucepan. Gradually add cornmeal mix,
stirring constantly. Continue cooking and stirring until mixture
reaches consistency of thick mush. Stir in egg yolks, one at a time.
Remove from heat. Stir in remaining 1 cup milk. In glass bowl, beat
egg whites until stiff. Fold into cooked mixture. Put into prepared
casserole. Bake about 1 hour until golden brown.
Submitted By MEG ANTCZAK On 02-21-95
Source from luhu.jp
Tags
Herbs/spice