STUFFED TOMATO SALAD

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to
advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The
vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus,
green peas, and string beans. Any one or any desirable combination of these vegetables will make a
satisfactory filling.
6 medium-sized tomatoes

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Grandma's Ambrosia Salad

2 grapefruits, sectioned and sliced


4 nectarines, sectioned and sliced


1 c chopped pineapple


1/4 c unsweetened, grated coconut

Stir all ingredients together into serving bowls. Reserve 1 Tablespoon


of coconut and sprinkle on top.

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Warm Asian Chicken Liver Salad

8 oz chicken livers 250 g
oe tsp each salt and pepper 1 mL
4 green onions 4
Half bunch watercress Half
4 cups spinach, trimmed 1 L
2 tbsp vegetable oil 25 mL
2 tbsp rice vinegar 25 mL
2 tsp each soy sauce and 10 mL
sesame oil
1 tsp granulated sugar 5 mL
1 tsp grated gingerroot 5 mL
1 clove garlic, 1
minced
oe tsp hot pepper flakes 1 mL
(optional)
2 tsp toasted sesame seeds 10 mL
(optional)
¡Separate and trim lobes of chicken
livers; cut larger lobes in half. Season with
salt and pepper; set aside. Cut green onions
into 1-inch (2.5 cm) pieces; set aside.
¡Trim coarse stems from watercress;
separate into sprigs. Divide spinach and
watercress between 2 plates.
¡In skillet, heat vegetable oil over
medium-high heat; sauté green onions for
30 seconds. Add livers; cook, stirring often,
until still slightly pink in centre, 5 minutes.
With slotted spoon, arrange over greens.
¡Meanwhile, in bowl, combine vinegar,
soy sauce, sesame oil and sugar; set aside.
¡Add ginger, garlic, and hot pepper flakes
(if using) to pan; cook over low heat until
fragrant, about 30 seconds. Remove from
heat; stir in vinegar mixture. Spoon over
salad. Sprinkle with sesame seeds (if using).
Makes 2 servings. PER SERVING: about 354 cal,
25 g pro, 23 g total fat (3 g sat. fat), 14 g carb,
4 g fibre, 498 mg chol, 818 mg sodium. % RDI: 16%
calcium, 94% iron, 642% vit A, 125% vit C,
365% folate.

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Chil Beer Brisket Of Beef Over Wild Rice Amadine

1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.

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Chicken Flavored Rice Mix

Yield: 1 Serving
4 c Uncooked Long Grain Rice
1 t Salt
2 t Dried Parsley Flakes
4 T Instant Chicken Bouillon
2 t Dried Tarragon
1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups into three 1-pint containers and
label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use
within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.

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Easy Skillet Chicken Parm

Ingredients

1 tbsp. olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce OR Prego® Organic Tomato and Basil Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)


Directions
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
2. Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.
3. Serving Suggestion: Serve an iceberg lettuce salad with red wine vinaigrette. For dessert serve your favorite frozen yogurt.

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Sour Cream Deviled Eggs

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Sour-Cream Deviled Eggs
From: Taste of the South

Servings: 6 to 12 servings
Prep: 20 mins
Total: 20 mins
Rated : Not yet rated
nour_barby says:
very nice www.king-ms.com

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Ingredients

6 hard-cooked eggs, peeled
1 tablespoon sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Dash paprika
Garnish: additional paprika and 12 green-olive halves


Directions
1. Using a sharp knife, cut eggs in half lengthwise. Remove egg yolks and place in a bowl. Set aside egg-white shells.
2. Using a fork, mash egg yolks. Add remaining ingredients to egg yolks, stirring until smooth and creamy.
3. Fill egg-white shells with egg-yolk mixture. Garnish each egg half with one green-olive half, if desired. Refrigerate until serving time.

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Cooking up a storm at Malton Food Lovers Festival

ORGANISERS of Malton Food Lovers Festival plan to make this weekend’s event the biggest and best ever.

The event, which started in 2009, has now grown to a full weekend programme of events, with a guest list of star patrons and top chefs, including Rosemary Shrager, Tom Parker-Bowles, Brian Turner and Andrew Pern, who will be holding demonstrations in two specially-created cookery theatres.

Tom Naylor-Leyland, of We Love Malton, said: “The We Love Malton organising committee has really worked hard to put together a real treat for foodies and families and believe it will be the most successful yet.”

This year, the festival is expanded with the Welcome To Yorkshire Taste Trail, incorporating 20 of the town’s eateries and non-food businesses, which will be holding tasting sessions.

The festival also involves a young chef competition, with school pupils challenged to design a two-course meal with locally-sourced ingredients.

The Territorial Army from the 4th Battalion The Yorkshire Regiment will also have a field kitchen in the Market Place, serving curry to raise money for the Army Benevolent Fund.

Festival events will be held in a number of venues from 9am to 6pm on both Saturday and Sunday.

Other events include a farming skills exhibition in Malton Cattle Market with welly throwing and cutest dog competitions also being held. For more information, visit maltonfoodfestival.co.uk

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Broiled Mackerel Fillets

2 fresh mackerel (each 2
1oe lb/625 g) or 4 small
fresh mackerel
2 tbsp each finely chopped 25 mL
green onion and
fresh parsley
4 tsp olive or canola oil 20 mL
1 tsp paprika 5 mL
oe tsp each salt and pepper 1 mL
1 lemon, cut in wedges 1
¡On cutting board, holding each mackerel
at head and starting at front fin, slice
along backbone from head to tail, then ease
knife along rib bones to cavity to make
1 fillet on each side. Discard head and bones.
¡In small bowl, stir together onion,
parsley, oil, paprika, salt and pepper;
spread over fillets. Place, skin side down, on
greased broiler pan; broil until fish flakes
easily when tested, 4 to 6 minutes. Serve
with lemon wedges.
Makes 4 servings. PER SERVING: about 409 cal,
33 g pro, 29 g total fat (6 g sat. fat), 1 g carb, trace
fibre, 104 mg chol, 260 mg sodium. % RDI: 3% calcium,
18% iron, 12% vit A, 8% vit C, 3% folate.
TIP: Salmon and trout are delicious
alternatives to mackerel but yield
different nutritional values.

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Tilapia with Parsley Potatoes and Carrots

It’s efficient to cook two vegetables in one
pot, and it saves on cleanup, too.
4 tilapia or catfish fillets 4
(about 1˙ lb/750 g)
1 tbsp extra-virgin olive oil 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Half onion, minced Half
1 tbsp minced fresh dill 15 mL
(or 1 tsp/5 mL dried
dillweed)
Lemon wedges
PARSLEY POTATOES AND CARROTS:
8 small new potatoes 8
(about 1 lb/500 g)
2 carrots, thickly sliced 2
1 tbsp minced fresh 15 mL
parsley
1 tbsp butter 15 mL
oe tsp each salt and pepper 1 mL
¡PARSLEY POTATOES AND CARROTS:
Scrub potatoes. In saucepan of boiling
salted water, cover and cook potatoes for
10 minutes. Add carrots; cook until potatoes
are fork-tender, about 10 minutes. Drain
and return to pot over low heat, shaking
pan until moisture evaporates, about
30 seconds. Add parsley, butter, salt and
pepper; toss to coat.
¡Meanwhile, arrange fish on foil-lined
rimmed baking sheet or greased broiler pan;
brush with oil. Sprinkle with salt and pepper
then onion and dill. Broil until fish flakes
easily when tested, about 8 minutes. Serve
with potatoes and carrots and lemon wedge
to squeeze over top.
Makes 4 servings. PER SERVING: about 322 cal,
32 g pro, 11 g total fat (3 g sat. fat), 24 g carb, 3 g fibre,
87 mg chol, 942 mg sodium. % RDI: 3% calcium,
10% iron, 112% vit A, 23% vit C, 12% folate.

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Healthy Grill Recipe Ratatouille Vegetable

Ingredients (Serves 4)

2 medium onions
1 garlic clove
1 medium red bell pepper
1 medium green bell pepper
1 medium aubergine
2 medium courgettes
2 x 400 g cans chopped tomatoes
1 bouquet garni
2 tbsp tomato puree
900 g potatoes
75 g reduced fat Cheddar cheese, grated
salt and pepper
2 tbsp snipped fresh chives, to garnish

Peel and finely chop the onions and garlic. Rinse, deseed and slice the bell peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
Place the onion, garlic and bell peppers into a pan. Add the tomatoes, and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring halfway through.
Stir in the aubergine and courgettes and cook, uncovered, for 10 minutes, stirring.
Peel the potatoes and cut into 2.5 cm cubes. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10 to 12 minutes until tender. Drain thoroughly and set aside until required.
Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato cubes evenly over the vegetables.
Preheat the grill to medium. Sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden, bubbling and hot. Serve garnished with freshly snipped chives.

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Rödkål - Red Cabbage

Red cabbage is a traditional dish, together with the ham, on
Christmas Eve for many Swedish families. But it is also
often served outside the Christmas season, together with
ham, pork, spare ribs or similar types of meat. Canned
cooked red cabbage is commercially available, but does not
compare with the real stuff!
Ingredients:
· 1 red cabbage (about 1
kg), cored
· 1 yellow or red onion
· 4 sourish apples
· 2 tbsp margarine or
vegetable oil
· 8 cloves
· 5 Jamaica peppers
· 1-2 tbsp sugar
· 3 tbsp red wine vinegar
and/or lemon juice
· salt to taste
Proceed as follows:
1. Cut the red cabbage into thin slices. Cut the apples
(without cores and peels) into pieces. Slice the
onion(s).
2. Melt the butter in a large pot over medium heat.
3. Add the cabbage, onion, apples, vinegar, spices and
salt.
4. Cook covered over low heat for one hour, stirring
occasionally.
5. Add more vinegar or lemon juice according to taste.
Serve hot.
If prepared during high season for red cabbage (autumn -
early winter), the dish can readily be deep frozen and be kept
for at least half a year.

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Sillsallad - Swedish Herring Salad

This is a typical Swedish Christmas dish to be included in
the traditional smörgåsbord served as dinner on Christmas
Eve.
Ingredients:
· 1 can (400-500 g) pickled
sliced beets
· 250 g boiled, peeled
potatoes
· 150 g marinated herring
filets
· 1 apple
· 1 small onion
· 100 ml dill pickle
Proceed as follows:
1. Drain the liquid from the pickled sliced beets,
reserving the liquid.
2. Drain the liquid from 3/4 cup (or one jar, 6-8 oz.
size) refrigerated, marinated, snack tidbits or wineflavoured
herring filet pieces.
3. Cut (into 5-8 mm cubes) the beets, herring, one
medium sized tart apple (peeled), and potatoes
(boiled and peeled, hot or cold) and mix them all
together.
4. Blend in the finely chopped dill pickle, one small
(finely chopped) onion and the reserved beet liquid.
5. Put into a serving bowl or pack into a 1 litre mold.
Cover and chill, at least over night or for as long as
two days.

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