Recipes Included On This Page Thai Noodle Salad Tomatillo-Apple Salsa Tomato Basil Platter Tomato Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Noodle Salad Recipe By : The McDougall Quick & Easy Cookbook Serving Size : 8 Preparation Time :0:10 Categories : Volume 2-8 August '99 Carrots Pasta/Noodles Thai Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz pkg Chinese noodles 1/3 cup rice vinegar 3 tablespoons soy sauce 3 tablespoons lime juice 3 tablespoons sugar 1 teaspoon minced fresh garlic 1 teaspoon ground fresh chile paste 1 dash sesame oil -- (optional) 3/4 cup shredded carrot 3/4 cup chopped fresh cilantro Bring 6 quarts of water to a boil. Drop in the noodles. Cook until tender, about 3 minutes, stirring constantly to separate the noodles. Pour into a colander and rinse with cold water. Combine the remaining ingredients, except the carrot and cilantro, in a large bowl. Stir to mix and dissolve the sugar. Add the noodles, carrot, and cilantro. Toss to mix. Serve immediately or chill up to 4 hours. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatillo-Apple Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Apples Mexican Sauces Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Fresh tomatillos -- hulled and chopped (4 2/3 c) OR 4 cn Tomatillos (18oz cans) drained and chopped 3 md Tart apples -- peeled, cored and finely chopped (2c) 1/2 c Sweet red pepper -- chopped 1/2 c Cider vinegar 5 Fresh/can jalapeno peppers Seeded and finely chopped (1/4 to 1/3 c) 1/4 c Snipped fresh cilantro 1/4 c Sugar Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot, sterilized half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling-water canner for 10 minutes. Makes 5 half-pints. Posted on FareShare 8-99 by Zootsuit <jolee@pensys.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Basil Platter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads Tomatoes Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe red tomatoes -- chopped in bite-size pieces 1 handful fresh basil leaves -- chopped Fresh snipped chives if you have them Aged provolone cheese (can substitute parmesan but not as good) 1/2 red onion (or sweet onion) very thinly sliced Good balsamic vinegar Olive oil Fresh ground black pepper Dense bread (French or Italian) Spread the tomatoes and onion on a platter. Sprinkle basil and any other fresh herbs over tomatoes. Shave small pieces of the aged provolone on top, using a vegetable peeler or very sharp knife. (The cheese is almost as hard as parmesan) Pour enough balsamic vinegar over the tomatoes to "swim", grind some black pepper to taste and sprinkle some olive oil over all. (Maybe a tablespoon or so) Stir up all with a spoon and let sit for half an hour or more at room temperature. Serve like a salad and use the bread to dip in the sauce. I got this recipe from my good friend Laura and have been making it every summer for years. My husband will eat a whole platter by himself! Hope this posting finds you all well and happy. Posted on FareShare 8-99 by Cheryl <cookin@shoreham.net> NOTE FROM CHERYL: Hey everyone, I'm sure this posting will be a surprise because you must all think I fell off the proverbial cliff! Still here, still reading FareShare (thanks Bright!) and wanted to say hi to everyone. I see Judy Mae has been posting and Bobbi... I do miss you guys, and all is well in Vermont. Here is my favorite easy summertime tomato recipe, a great way to use them up. It's one of those "informal" recipes that you can adjust according to how many people you have. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Salad Recipe By : JTS13 Serving Size : 8 Preparation Time :0:00 Categories : Cheese Salads Tex-Mex Tomatoes Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Balsamic vinegar 1/2 tsp crushed black peppercorns 3 pounds yellow and red tomatoes 1/2 cup extra-virgin olive oil 1 tsp Marjoram 1/4 tsp salt 2 oz. chunck parmasean cheese In a dry skillet, roast the peppercorns over med. heat, shaking the pan for about 3 min. until fragrant. Transfer to a mortar and crush. Cut tomatoes in slices. Mix all other ing. except cheese over the salad and toss. Shave the cheese over the salad. Chill or serve. Posted on FareShare 8-99 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: I made a simplified version of this to go with a Greek meal. My changes: I just used fresh ground black pepper, I combined all the dressing ingredients, substituting oregano for the marjoram and marinated the tomatoes. Then added Feta cheese to continue the Greek theme.

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