Cole Slaw Recipe

INGREDIENTS:
1 Cabbage
1 tablespoon of Lemon juice
1 cup of Mayonnaise
1/2 teaspoon of Black pepper
1/2 cup of Onion, diced very fine
DIRECTIONS:
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor.ix the pepper and lemon juice and onion in with the cabbage. Add the
mayonnaise, mix well and refrigerate
Vary the amount of mayonnaise according to how much you are worried about
calories. Vary the amount of onion if you do or don't like raw onion
When I make coleslaw for my mother or sister, I leave out the onion and the
black pepper, and put in about 1 tablespoon of of sugar.

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Apple Spiced Iced Tea Recipe

INGREDIENTS:
COOLERS FROM CHEF FREDDY'S
2 md Sweettart apples
3/4 tb Cinnamon
1 1/2 tb Sugar
6 Teabags of orange peako tea
Water
Ice
DIRECTIONS:
This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works
well. For those of you that don't have one, you may have to adapt this
recipe for use with other machines... or your own proceedures for
making iced tea... CF
DIRECTIONS:
1) Slice the apples into thin slices and remove the cores and
seeds... place � of the slices in the steeping pot... 2) Mix the
cinnamon and the sugar until it is uniform in color... then sprinkle
it over the apple slices in the steeping pot... 3) Follow the
directions to make Iced tea that came with the machine... add the
teabags to the steeping pot on top of the apples... Add the remaining
apple slices to the pitcher on top of the ice... assemble the machine
and the pitcher and turn it on... 4) add the apple slices from the
steeping pot to the pitcher when the tea is done along with more ice
to fill the pitcher... stir vigorously and serve..
From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn.
(315) 786-1120

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Pollo Loco Marinade Ii Recipe

INGREDIENTS:
1 cup of White vinegar
1 cup of Olive oil
1/2 cup of White wine or vermouth
Garlic to taste
1 teaspoon of Salt
1 teaspoon of Oregano
1/2 teaspoon of Thyme
1/4 teaspoon of Tabasco
1 tb Parsley Or Cilantro chop
2 Chickens halved
DIRECTIONS:
Combine ingredients, marinate chicken at least one hour
Recipe By :

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Carrot Candies Recipe

INGREDIENTS:
1 3/4 cup of Sugar
3 tb -Water
1 lb Carrots; scraped and grated
1 teaspoon of Ginger
1/2 cup of Walnuts, finely chopped
2 tb Lemon juice
DIRECTIONS:
Dissolve the sugar in the water in a saucepan over low heat. Stir in the
carrots, then bring to a boil. Boil for 30 minutes or until mixture is
very thick. Remove from heat and stir in the giner, walnuts and the lemon
juice. Pour into a greased square pan (possibly 9 inch?)Allow to cool and
then cut into squares. When completely cool, remove from pan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Merenda Fiorentina (Florentine Snack Bread) Recipe

INGREDIENTS:
1 pk Dry active yeast
1 teaspoon of Salt
3 cup of Unbleached flour
1 cup of Warm water (105F)
3 tb Olive oil + oil for brushing
The crust
1 tb Minced garlic
Cornmeal for dusting
Coarse salt
1 teaspoon of Minced fresh rosemary:option
DIRECTIONS:
combine yeast, salt and flour in large bowl. combine water and oil in
a small bowl add liquid to dry ingredients and mix till they form a
rough mass. Knead mixture in a bowl with your hands till it holds
together then turn out onto a lightly flour surface and knead in
garlic. Continue till dough is smooth and elastic about 8 minutes
form ball and let rest on a lightly floured surface covered for 1
hour. {Preheat oven to 375F Preheat oven to 375 roll dough into 12 X
14 inch rectangle and transfer to baking sheet sprinkled with
cornmeal. Use finger tips to make indentations in the dough at 2 inch
intervals sprinkle dough lightly with coarse salt and drizzle olive
oil over the top. Sprinkle with rosemary if used bake till golden
bnrown about 25 minutes remove from oven and brush with a little more
oil cool slightly serve warm. to serve cut into thin slices and pack
along with a picnic lunch with roast chicken roasted red peppers and
red wine. recipe from the cole Group's California Culinary Academy
Series cookbook "Italian cooking at the academy"

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Grilled Tomatoes And Green Onions Recipe

INGREDIENTS:
NORMA WRENN MSN
1/3 cup of Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
3 lg Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
DIRECTIONS:
Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire
In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper
Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer
Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs
Source: Williams-Sonoma Kitchen Library: Grilling
Posted to -Recipes Digest by "deborah kuhnen"
on Mar 24, 1998

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Michael's Spaghetti Sauce Recipe

INGREDIENTS:
TOMATO PRODUCTS
12 oz Tomato paste
28 oz Tomato puree
16 oz Tomato sauce
28 oz Tomatoes, crushed
DIRECTIONS:
-SEASONINGS-
4 Garlic cloves
2 teaspoon of Cilantro (or less;
1 lg Bay leaf
-optional)
1 tablespoon of Sugar
2 tablespoon of Parsley
1/2 teaspoon of Black pepper, ground
2 teaspoon of Basil
1 tablespoon of Oregano
1/2 teaspoon of Red pepper, crushed
1 tablespoon of Thyme
1 md Onion
1 teaspoon of Coriander
1/3 cup of Olive oil
2 teaspoon of Rubbed sage
1 tablespoon of Sesame oil
DIRECTIONS:
-MEATBALLS-
1/2 lb Italian sausage,
1/3 cup of Bread crumbs
-sweet
1 teaspoon of Sage
1/2 lb Ground beef, lean
2 teaspoon of Rosemary
4 tablespoon of Worcestershire sauce
1 teaspoon of Thyme
2 teaspoon of Sesame oil
1 teaspoon of Basil
2 tablespoon of Olive oil
1/2 cup of Sherry
DIRECTIONS:
Chop the garlic very finely. Chop the onion. Combine in a suitable pot
the tomato products and seasonings. Bring to a simmer
In a bowl, combine the meatball ingredients except the sherry. Break this
mixture apart into small balls or bits according to preference
Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do
not overcook or singe the meat. Remove the grease from the meat mixture by
straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot. Simmer this
mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.

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