Food Recipes Collection

LATHERA RECIPE ========= Ingredients: ------------ 4-5 medium size zuccini, cut in 1/4 in. disks 3-4 medium potatoes, cut in 1/4 in. disks 1-2 medium onions, sliced in thick rings 1-2 medium tomatoes, sliced in 1/4 in. disks 6-7 cloves garlic, peeled and whole 1/2 cup olive oil (or any other oil) 1/2 cup chopped parsley 2 tblsp oregano (save for the end!) salt and pepper Instructions: ------------- Arrange in loose layers in the baking tray. Try and keep the onion rings at the bottom of the pan, they get nice and crispy, and the tomatoes go at the top of the assembly, to let the juices drain down onto the veggoes. Bake for about 1 hour, at medium oven. The oregano should be added a few minutes before taking the tray out of the oven - burnt oregano loses its flavour, and has a bitter taste. Allow to cool before eating. From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

HAM AND ZUCCHINA WITH NOODLES RECIPE ============================= Ingredients: ------------ 6 oz uncooked noodles 2 tsp butter or marg 1 medium onion thinly sliced 3 cups cooked ham 4 small zucchini cut julienne 1 medium bell pepper in small strips (1/4") 1/8 tsp pepper 1/4 cup low fat sour cream 1/4 cup fat free plain yogurt 1 tsp poppy seed Instructions: ------------- Cook noodles as directed on package. Heat butter in skillet. Cook onion in butter stirring until tender. Stir in ham, zucchini, bell pepper and pepper. Cover and cook over med for 8 Minutes stirring occasionally untill crisp tender. Stir in sour cream yogurt and poppy seed.. Heat through and serve on noodles. From: girl@slavery.EBay.Sun.COM (Mary Smith)

FRIED ZUCCINI RECIPE ============= Ingredients: ------------ Batter: ------- 1 egg (beaten) 1/3 cup milk 1 cup flour salt, pepper, water if needed Instructions: ------------- Stir batter ingredients until batter is smooth - if it's too thick add water - otherwise add flour - I get it to where it kinda sticks to the fork. For the juccini: ---------------- 5-6 juccini - cut either steak fries style, or in 1/4 in. disks Dip juccini in batter. Deep-fry in preheated oil (i set the stove on medium high) until batter is crispy. Serve with that good tsatsiki that you've made already :-) From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

CORN STUFFED ZUCCHINI RECIPE ===================== Ingredients: ------------ 4 medium zucchini 1 1/2 cups fresh corn kernals 1 small onion chipped 1 tsp seasoned salt 1/2 tsp salt 1/8 tsp pepper 2 tblsp margarine 1/4 cup chopped parsley 1/2 cup grated cheddar cheese Instructions: ------------- Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount of boiling water about 5 minutes. Cut in half lengthwise. Carefully remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp, corn, onion, seasoned salt, salt and pepper in melted butter in a skillet and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Add parsley. Put zucchini shells in shallow baking dish and fill with corn mixture. Sprinkle with cheese. Bake uncovered in 350 degree oven for 30 minutes. 4 servings. I got this out of the local newspaper - I usually use about double the amount of cheese called for. Also, depending on what you call mediu...

BRIAMI RECIPE ====== Ingredients: ------------ 5-6 large zuccini, cut in 1 in. cubes 3-4 medium potatoes, cut in similar cubes 2 eggplants (the purple, zuccini look-alike) cut in cubes 1 can stewed tomatoes 3-4 cloves garlic crushed 1 onion, cut in large chunks a couple of bay-leaves 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper Instructions: ------------- Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven. Keep adding a touch of water to keep the stuff from frying. Allow to cool before eating. Serve with a generous amount of oil and juices and with some bread to clean up the plate! From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE Ingredients: 4 medium zucchini Stuffing: 1/4 c. red lentils 1/2 c. bulgur 3 T. olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp. salt 4 tsp. lemon juice 1/4 c. fresh parsley Sauce: 2 tsp. cornstarch 2-1/2 c. plain yogurt 1 clove garlic, mashed salt, pepper to taste Instructions: Wash zucchini well. Do not trim ends. Cut each zucchini in half lengthwise. Scoop out all seeded portion of zucchini flesh. Sprinkle a tiny amount of salt into each shell. Set aside for an hour. Wash and drain lentils. Simmer them in 2 c. water for 2 minutes, then let sit, covered, for 45 minutes. In a bowl, cover bulgur with 3 c. water and let sit for an hour. When lentils have sat for 45 min, bring to simmer again. Lower heat and simmer for ~10 minutes or until tender. Drain and put in a bowl. Drain bulgur and squeeze out as much liquid as possible. Put bulgur in same bowl as lentils. H...

ZUCCHINI ANKARA RECIPE Ingredients: 1/4 c. olive oil 2 c. chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp. marjoram 1 can garbanzos 1/2 c. sliced black olives 1 T. cumin 3-6 T. lemon juice black pepper to taste pinch cayenne 1 c. grated feta cheese Instructions: Saute onions and garlic in olive oil until onion is translucent. Add squash & marjoram and cook on medium heat until squash is just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings. Cook until everything is heated through. Ladle mixture over cooked rice or couscous. Top with feta cheese. Source: New Recipes from Moosewood Restaurant