Deep Fried Zuchini
Cut unpeeled zuchini in strips (wet so the flour will stick to them.) put in a bag with flour and shake up. Take the pieces from bag and dip in beaten egg. Put some crumbs (I always use wheat germ with my crumbs when I bread any thing). and spices and lots of grated parmessan cheese (The kind you shake on spaghetti) in another bag. Add the egg soaked zuchini and shake up. Deep fry and serve with a ranch dressing for a dip
Salsa Sauce
Blanche peel
and coarsely chop tomatoes measuring 7 cups.
Remove seeds and finely chop 8 jalapeņo peppers. 2 cups coarsely
chopped onions
1 cup coarsely chopped green bell pepper. 3 cloves garlic finely
chopped.
1 tin (156 ml) tomato paste. 3/4 cup white vinegar. 1/2 cup
loosely packed
chopped fresh cilantro. 1/2 tsp cumin. Boil gently about 60
minutes or until salsa
reaches desired consistency. Put in about 5 pint jars and process
in canner for 20 minutes.
For hot salsa add 1 tsp ground cayenne pepper before cooking.
I double this recipe and I puree a bunch of water cress in the
food processor and throw that into the pot also because of the
high nutritional value of the water cress.
Fried
Swiss Chard They make great hors d'oeuvres
Break the stem and fold up to the top of the leaf,
fold leaves over the stem. Using an open hand little finger side
down hit a few times to break the veins and tuck in the loose
leaves. Dip them in flour then egg mixture and then flour again.
Fry in a no stick frying pan in butter or oil. Cook on a medium
heat and turn and fry on the other side. Cook them slow so the
chard is cooked soft and the outside is crisp. For egg mixture,
beat eggs and add a little milk. Add spices to the egg mixture.
Any kind you like. Basil, Cumin, Curry or Garlic, salt and pepper.
Spinach Dip
1 Pkg. frozen
chopped spinach thawed and drained.
1 cup real mayonnaise
1 cup sour cream
1/2 cup grated parmesan cheese
Mix all ingredients
Cut top off round loaf of sour dough bread. Remove inside of
bread to make hollow, then fill with dip and use excess bread for
dipping.
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