• 6 ripe red tomatoes
• Salt and pepper
• 2 cloves mashed garlic
• 3 Tablespoons shallots or green onions
• ½ cups grated parmesan cheese
• 4 Tablespoons fresh basil and parsley
• ⅛ teaspoon thyme
• ¼ teaspoon salt
• Pepper to taste
• ¼ cup extra virgin olive oil
• ½ cup bread crumbs

Preparation

• Heat oven to 400°F
• Cut the tomatoes in half.  Remove seeds.  Add salt and pepper to tomato halves
• Mix ingredients (other than tomatoes) in a bowl.
• Add 1 to 2 spoonfuls of mixture on top of each tomato half
• Sprinkle several drops of olive oil on top of each tomato half
• Place tomatoes with toppings in a shallow, oiled roasting pan
• Place pan with tomatoes in top of pre-heated oven and bake for 10 to 15 minutes or until tomatoes are tender but hold their shape and the bread crumb filling has browned slightly.

• 2 stalks romaine lettuce, “broken” into bite-sized pieces
• ½ carton of grape tomatoes, halved
• 1 to 2 large avocados or 2 to 4 small ones… ask your grocer to select ripe ones… or buy unripe ones about 3 days ahead (see instructions below for preparing)
• Vinaigrette (see instructions below for preparing)

Avocados

To prepare avocados, first slice in half starting and ending at small end.  Then twist one half to separate.  Whack the seed with a knife to remove seed.  Slice the avocado while in peel 2 to 3 times to make bite-sized squares.  Scoop out squares from the peel with a tablespoon.

Vinaigrette

Prepare 2 to 3 hours ahead, but do not refrigerate.  Results in ⅔ cup.

Vinaigrette Ingredients

• 1 Tablespoon lemon juice
• 1 Tablespoon white wine vinegar
• ½ to ⅔ Tablespoon extra virgin olive oil
• 2 teaspoons mayonnaise
• Salt and pepper to taste

Vinaigrette Preparation

1. Combine ingredients with whisk until creamy
2. Adjust tartness by adding lemon juice or white wine vinegar

Avocado and Tomato Salad Preparation

1. Prepare vinaigrette as per above.
2. Prepare avocados as per above. It is best to prepare avocados immediately before serving to avoid their turning dark.  If prepared earlier, toss lightly with a small amount of lemon juice.
3. Toss romaine, grape tomatoes, and avocados separately with the vinaigrette, beginning with the romaine, and layer the remaining.

Ingredients

• 2 cups of graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar

Preparation

1. Mix ingredients.  Press firmly in a 9 x 13 pan.
2. Bake 8-10 minutes at 375ºF.  Cool.

Filling

Omit spices if using pie filling.

Ingredients

• 1 medium can (2 cups) pumpkin
• 1 lb marshmallows
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• 1 pint heavy cream, whipped or Dream Whip

Preparation

1. Put pumpkin in a large pan.  Add 1 lb. package of marshmallows and heat slowly, stirring frequently.
2. After marshmallows are melted and blended with the pumpkin, add the spices and salt.
3. Cool, and then fold in the whipped cream and spread over the crust.
4. Chill thoroughly.
5. Serve with whipped cream and toasted almond slices.

Yield:  15 servings

Ingredients

• 4 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• ¾ teaspoon chili powder
• ½ teaspoon salt or to taste
• ¼ cup finely chopped cilantro
• freshly ground pepper to taste

Preparation

In a small bowl, whisk all vinaigrette ingredients

Salad

Ingredients

• vinaigrette per the above
• 3 navel oranges, peeled and with the white part removed
• ½ red onion, thinly sliced and separated into rings

Preparation

1. On each salad plate, layer with a mélange of greens, next orange slices, then onion slices, and finish with a drizzle of the vinaigrette

Serve immediately.

• 1 16 oz jar pickled okra
• 1 oz container whipped cream cheese with chives
• ½ lb thinly sliced Virginia ham

Preparation

1. Drain pickled okra and pat dry with paper towel
2. Spread thinly about 3 tablespoons of cream cheese on one slice of ham.
3. Trim ends of okra and place 2 end to end on ham slice and roll up jelly-roll fashion.
4. Cover and chill ham rolls at least 4 hours or up to 24
5. Slice each ham roll into bite size pieces before serving, use toothpicks to secure, and serve on a bed of greens

I use Safeway Virginia and ask the attendant to slice as thinly as possible.  Okra is sold mild and hot, but frankly I taste no difference.  If you can not find whipped cream cheese with chives, finely chop some chives to mix with it.

Ingredients

• ½ to tablespoons good wine vinegar or a mixture of vinegar and lemon juice.
• ⅛ teaspoon salt
• 1 teaspoon Dijon mustard
• 6 tablespoons of olive oil
• ground pepper to taste

Preparation

1. Emulsify all ingredients except capers with a whisk
2. Add capers

Salmon

Ingredients

• 1 lb fresh salmon filet, preferably wild

Preparation

Either grill or broil salmon.  To broil:

1. Pre-heat broiler
2. Place salmon fillet on a heated iron skillet and broil for about 6 minutes or according to your taste

Mixed Salad with Salmon

Ingredients

• 2 large crisp heads of romaine lettuce
• 12 grape tomatoes, halved
• 1 lb. salmon, grilled or broiled and separated in bite size pieces
• 4 hard boiled jumbo eggs, halved
• 12 flat anchovy fillets

Preparation

1. Pour 2-3 tablespoons of vinaigrette in a large mixing bowl.
2. Tear romaine into 1½ inch pieces and toss in the viniagrette.
3. Place romaine on 4 cold salad plates.
4. Pour remaining vinaigrette in the bowl and toss gently the next 2 ingredients separately and place each over the preceding ingredient.
5. Place 3 egg halves evenly on sides of the plate.
6. Curl each anchovy fillet and place atop each egg half.

Serve immediately for 4 people.

• 2 cups basil leaves—about 2 bunches
• 6-8 garlic cloves
• 8 tablespoons pine nuts
• 1½ teaspoon salt
• 14 tablespoons fresh parmesan cheese
• 14 tablespoons olive oil
• juice of one lemon
• ground pepper

Preparation

1. Wash basil leaves and then dry them.
2. Place basil leaves, garlic cloves, pine nuts, salt, and parmesan cheese in blender or food processor.  Pulse blender several times until ingredients are chopped.
3. Add lemon juice and pulse again.
4. Gradually add olive oil while pulsing.

Produces 1 pint of pesto

• ¼ lb. margarine
• 2 cups sugar
• ½ cup milk
• 1 cup chopped nuts
• 1 cup raisins
• 2 cups “quick” oatmeal
• ⅓ cup cocoa
• 1 teaspoon vanilla

Preparation

1. In saucepan, combine margarine, sugar, and milk and bring to a boil, while stirring, for 3-4 minutes.
2. Remove from heat and stir in oatmeal, nuts, cocoa, raisins, and vanilla.  Mix well.
3. Drop with spoon on waxed paper and allow to cool.
4. Store in airtight container.

About 2 dozen.

• 2 cups cooked black beans
• 1 cup Del Monte fresh summer corn
• 1 large carrot, sliced
• 1 rib of celery, sliced
• 6 tablespoons red onion, chopped
• 6 tablespoons green bell pepper, chopped
• 6 tablespoons red pepper, chopped
• 2 scallions, chopped
• 9 teaspoons balsamic vinegar
• 9 teaspoons olive oil
• 1 cup
• ⅔ teaspoon oregano
• ⅔ teaspoon basil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ teaspoon minced garlic
• 6 tablespoons minced fresh cilantro

Preparation

1. In large bowl, combine beans, carrots, celery, red onion, green and red peppers, and green onions.
2. Mix remaining ingredients and pour over bean mixture.  Mix well.
3. Let marinate for 2 hours