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Glazed Carrots
1-1½ lbs carrots
6 T butter
juice of ½ lemon		 3 T brown sugar
salt and pepper
1 T minced parsley

Scrape carrots; cut into slices approximately 2"×½". Steam until nearly tender; drain well. Meanwhile, melt butter in heavy skillet; add next two ingredients. Heat, stirring, five minutes or until mixture is bubbly syrup. Add carrots; heat, stirring gently over low heat. Liquid will be released from carrots, causing syrup to become watery. At this point, remove carrots and allow syrup to thicken again. Return carrots; repeat if necessary. Season to taste; stir in parsley just before serving. Yields six servings. RETURN






Glazed Carrots with Scallions
1-1½ lbs carrots
4 scallions
2 T honey		 4 T butter
ground ginger
pepper

Scrape carrots; cut into slices approximately 2"×½". Steam until nearly tender; drain well. Slice scallions on bias; heat in pan with next two ingredients. Add carrots, stirring gently over low heat. Liquid will be released from carrots, causing syrup to become watery. At this point, remove carrots and scallions, allow syrup to thicken again. Return carrots; repeat if necessary. Season to taste. RETURN






Batter-fried Cauliflower
1 head cauliflower
2 eggs, beaten
½ c flour
salt and pepper
oil

Divide cauliflower into flowerets; steam until nearly tender. Dip in egg, flour, then egg again. Fry in oil until browned; season to taste. RETURN








Hummus
one 20 oz can chick peas
3 cloves garlic
½ t salt
¼ c tahini		 ¼ c lemon juice
2 T olive oil
1 T chopped parsley
cumin and paprika

Reserving ½ c liquid, pour peas into food processor; blend until well creamed. Mash garlic with salt; add to peas with remaining ingredients, seasoning to taste. Process again; if too thick, add some reserved liquid. Serve with syrian bread or pita wedges if desired. RETURN






Corn Roasted in Foil
1 qt water
2 T sugar
8 ears corn
¼ lb melted butter
salt to taste

Mix first two ingredients. Soak corn (in husks) 15 minutes; wrap each ear in aluminum foil. Grill over a medium fire five inches from heat 15-20 minutes; turning often. Remove foil; wearing protective gloves, strip off husks. Roll corn in melted salted butter. RETURN






Babaghanoosh
one 1 lb eggplant
1 c tahini (sesame seed paste)
¼ c lemon juice
3 cloves garlic, mashed
1 medium onion, minced		 1 medium tomato, peeled and chopped
1 T minced parsley
1 t salt
3 T olive oil

Grill or broil eggplant approximately 2" from flame 15 minutes or until slightly charred, turning often. Slit lengthwise; place in colander cut side down to drain. When cooled, remove peel and discard any large bunches of seeds; mash to smooth puree. Add remaining ingredients; mix gently. Refrigerate. Yields four to six servings. RETURN






Grilled Eggplant
eggplants
olive oil
chopped garlic
salt and pepper
oregano

Peel eggplants (optional); slice ½ inch thick. Sprinkle with other ingredients, seasoning to taste; cover and refrigerate two hours. Grill over a medium fire. RETURN






Italian Eggplant
1½ lbs eggplant
1 T olive oil
1¾ c chopped onion
3 cloves garlic, minced
½ lb mushrooms, sliced		 ½ t salt
½ t Itaian herbs
1 c tomato sauce
pepper to taste
6 oz mozzarella, sliced

Peel eggplant; slice in ¼" thick rounds. Broil each side 2-3 minutes on greased aluminum foil. Heat oil in skillet; add next six ingredients. Saute covered several minutes; continue uncovered to evaporate liquid. Spread one cup of mixture over bottom of greased 8"×8" pan; cover with half of eggplant. Sprinkle with pepper; top with half of remaining mixture and half of cheese. Repeat layering. Bake covered 350° one hour; cool 30 minutes before cutting. RETURN






Eggplant Parmigiana
one or two eggplants
salt and pepper
one qt tomato sauce
olive oil		 bread crumbs
eggs, beaten
Parmesan cheese, grated
Mozzarella cheese

Peel eggplant; slice one-eighth inch thick. Sprinkle with salt; place in dish, covered, and weight down. Let stand one hour; rinse and squeeze. Fry in oil until slightly brown. Dip in eggs seasoned with salt and pepper, then bread crumbs; fry again until brown. Cover bottom of casserole with tomato sauce, then a layer of eggplant. Sprinkle with cheese; repeat layering until eggplant is used up, ending with cheese. Pour on remaining sauce; Bake 400° 30 minutes; cover with Mozzarella cheese. Bake another 20-30 minutes 350° or until brown and crusty on top. RETURN






Grilled Vegetables
4 carrots
2 red onions
8 small tomatoes		 2 sweet peppers
2 Italian sweet peppers
olive oil

Parboil carrots and onions five minutes; refresh in colander under cold water. Dry; brush with oil. Arrange in grill basket; grill approximately six inches from heat, turning basket every few minutes until tender. Serve with Basil Mayonnaise. RETURN





Baked Mushrooms in Sour Cream
2 lbs firm white mushrooms
juice of ½ lemon
3 qts boiling salted water
3 T butter
1 medium onion, diced
1 clove garlic, minced
2 T flour		 6 oz milk
½ c sour cream
½ t salt
pepper to taste
2 T bread crumbs
½ c grated Cheddar

Clean mushrooms; trim stems. Add lemon juice to water; blanch mushrooms one minute. Cool with cold water; dry. Cut into quarters. Melt butter in large saucepan; saute onion and garlic. Add milk slowly; stir until it begins to thicken. Reduce heat to low; stir in next three ingredients, stirring constantly 30 seconds. Pour into greased shallow baking dish. Mix last two ingredients; sprinkle on. Bake 350° 20 minutes or until golden brown and bubbly; Serve immediately. Yields four to six servings. RETURN






Spinach Casserole
½ c butter
1½ c chopped onions
1 c sliced mushrooms
2 cloves garlic, minced
30 oz frozen chopped spinach
1 t Worcestershire		 8 oz cream cheese
¼ c light cream
½ t salt
¼ t pepper
1 t Tabasco
½ lb Gruyère, grated

Melt butter in heavy skillet; saute onions until clear. Add next two ingredients; cook until mushrooms soften. Add next two ingredients; cook until spinach begins to wilt. Add next four ingredients; cook until cheese has melted. Stir in last two ingredients. Grease 6"×8" casserole; pour in mixture. Sprinkle with Gruyère; bake 375° 15 minutes or until top is golden brown. (If assembled ahead of time, 30 minutes required to heat and brown.) RETURN






Baked Squash Rings
3 acorn squashes
salt and pepper to taste
¾ c white corn syrup		 3 T water
3 t butter
¼ t nutmeg

Slice squash crosswise into ½ inch thick rings; place in single layer in baking dish. Add water to ¼ inch depth; cover. Steam in 325° oven 15 minutes; pour off water. Sprinkle on seasoning. Combine and heat remaining ingredients in small saucepan. Bake squash 30 minutes more or until tender, basting repeatedly with syrup mixture. (Maple syrup may be substituted for corn syrup; orange juice and grated rind may be substituted for water and nutmeg.) RETURN






Tomatoes Provençal
1 onion, chopped
2 T olive oil
sauteed croutons
1 clove garlic, minced
6 large ripe tomatoes

Peel and roughly chop tomatoes. Saute onion in oil until golden. Add garlic; saute a minute or two more. Add tomatoes; stew gently 10-15 minutes over low heat. Toss in handful of croutons to absorb juice. Yields six servings. RETURN






Shredded Zucchini
4-6 small unpeeled zucchini
4 T butter
1 clove garlic, minced
salt and pepper to taste
1 T chopped parsley (optional)

Shred zucchini. Melt butter (don't brown) in saute pan. Add zucchini and garlic; toss over high heat a few minutes or until tender and crisp. Season; add parsley. Yields four servings. RETURN