Foods Recipes

1 Small eggplant about 3/4 lb.

- cut into 2" cubes 3 Medium carrots sliced 1/2"

8 Small red potatoes

3 Medium zucchini sliced 1"

1 Large red or green pepper

- seeded and cut into 1" sq. 2 Medium onions cut in wedges

- separate wedges into 2-3 - layers each 16 Whole mushrooms

Herb marinade (see - following recipe) Salt and pepper to taste Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in 1" boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers, thread vegetables, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10 - 15 minutes, or until vegetables are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used, soak them in water for 15 - 20 minutes before using. This prevents the wood from burning.

4 ea Large, Meaty Shortribs

1/3 c Oriental Toasted Sesame Oil

4 1/2 T Peanut Butter

4 T Brown Sugar

2 1/4 T Curry Powder

3/4 c Soy Sauce

1/2 T Black Pepper (fresh cracked)

1/2 c Rice Sherry Wine

1/2 ea Fresh Ginger Root

2 ea Large Garlic Cloves (minced)

10 ea Green Onions

Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.

1 trout

1/2 teaspoon fresh dill -- finely chopped

Salt and pepper -- to taste 2 tablespoons bacon drippings

1 medium onion -- chopped

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup crumbled cornbread

4 1/2 ounces ripe olives -- chopped

1/2 cup sour cream

1/4 cup butter -- melted

8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each)

Preheat the grill.

Wash and drain the fish. Sprinkle the outside and inside of the trout with the dill, salt, and pepper. In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft. Add the cornbread, olives, sour cream, and melted butter. If necessary moisten with water slightly to make the stuffing hold together. Stuff the cavity of the fish with the mixture and close securely. Arrange 4 lemon slices on each side of fish. Place trout in oiled fish basket. Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side. Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness,

1/2 cup Finely chopped onion

2 large Cloves garlic -- chopped

1 tablespoon Water

1/2 cup Finely chopped celery

1/2 pound Ground turkey breast meat

1 teaspoon Onion powder

1 1/2 teaspoons Prepared mustard -- spicy

1/4 teaspoon White pepper (optional)

1 Egg white

Dash nutmeg 3/4 cup Fat-free cereal or crackers

2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs. Preheat oven to 375. Saute onion and garlic in 1 TAB water over med-high heat for 3-5 minutes until water evaporats. Add celery and saute, stirring, 3 minutes to soften. If vegetables begin to stick, add additional water as needed. In large bowl, combine turkey meat, sauteed vegetables, onion powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well. Form turkey mixture into patties and place on baking sheet or shallow pan. calories, .8g fat, 58mg sodium, 1.1g dietary fiber

1 lb Ground turkey

1/2 ts Garlic power

1/2 c Seasoned bread crumbs

1/4 ts Dry mustart

1/3 c Finely chopped onions

1 t Soy sauce

1 t Worcestershire sauce

Mix ingredients and shape into patties. Cook burgers 3 to 4 minutes per side on a lightly greased or nonstick pan.