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Thanks Pat for bringing this to my attention...I posted all three recipes this morning but my PC was acting up....here they are.
Vegetable Fritatta
serves 6-8
Michael and Jane Stern
Real American Food
1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper
Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.
Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.
Spinach and Pears Salad
serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds
Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and blk. pepper
In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.
Mrs. Teddy Donohue's Lemon Cake
Lemons: A Country Garden Cookbook
Christopher Idone
serves 10
1 box Duncan Hine's Lemon Supreme cake mix
1 3 1/2 oz. jello instant lemon pudding
1/4 c. lemon juice
4 eggs
1/2 t. lemon extract
2/3 c. canola oil
Glaze:
1/4 c. lemon juice
1 t. grated lemon zest
1/2 t. lemon extract
1 c. powdered sugar
Preheat oven to 350. Mix cake and pudding well. Set aside. In a measuring cup, add lemon juice and enough cold water to make 2/3 cup. Add eggs, lemon water, and lemon extract to dry ingredients and combine. Pour in oil and beat at med. speed for 6 minutes.
Litely oil a bundt pan, pour in batter and bake 45 mts.
Prepare glaze while cake is baking. Whisk all ingred. together. When cake is done, cool down for 5 mts. and unmold. Pierce top of cake with the tines of a fork. Spoon glaze all over top and cool. Serve with fresh berries.
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