TOMATO BASIL PASTA
2 cups diced tomatoes
1 small omen, chopped
6 tbls olive oil
2 cloves garlic, crushed
6 leaves fresh basil, torn
10 oz penne pasta, cooked and drained
3 tbls grated parmesan cheese
1 1/2 cups crumbled feta cheese
Salt and pepper to taste
Toss warm pasta with parmesan and feta cheese.
Stir in remaining ingredients. Correct seasoning with salt and pepper.
Serve at room temperature.
LEMON RASPBERRY COFFEE CAKE
2 cups flour
2 1/2 tsp baking powder
1/4 cup milk
3/4 cup sugar
1/2 cup sour cream or plain yogurt
1/4 cup butter
1 egg
2 tbls lemon juice
1/2 tsp lemon extract
1 tbls grated lemon peel
1 1/2 cup raspberries
CRUMB TOPPING:
1 cup sugar
2/3 cup flour
6 tbls butter
GLAZE:
1/2 cup powdered sugar
1 tbls lemon juice
Combine flour and baking powder.
Beat milk, sugar, sour cream, butter, egg, lemon juice, extract and peel until creamy.
Add dry ingredients and mix until blended. For in raspberries. Spoon into breaded Bundt pan. Mix crumb topping until blended and crumbly. Sprinkle on top of batter. Bake at 350 for 45-50 minutes. Remove and cool 20 minutes before removing from pan. Mix glaze ingredients together and drizzle over cooled cake.
FRIED OKRA
2 pounds sliced okra, discarding tops and end
3/4 cup corn meal
1/2 cup flour
1/2 teaspoon salt
1/4 cup canola oil
Mix okra, meal, flour and salt. Heat oil in skillet.
When hot, add okra and brown, stirring gently; about 6 minutes.
Place in preheated 350 oven. Cook until tender, about 10 minutes.
SPINACH QUICHE
1 unbaked pie shell
10 frozen spinach, cooked and drained
6 beaten eggs
3 oz cream cheese
1/2 cup shredded cheddar cheese
2 tbls chopped green onions
1 tbls chopped parsley
Salt and pepper
4 tbls parmesan cheese
Sliced tomatoes
Mix together all ingredients except parmesan and tomatoes.
Pour into pie shell.
Bake at 425 for 20 minutes until edges are set. Remove and let set for 10 minutes.
Sprinkle with parmesan and sliced tomatoes and bake 5-10 more minutes.
BAKED CRAB AND RICE
1 cup cooked rice
6 oz lump crab meat, drained
5 hard boiled eggs, chopped
1 1/2 cup mayonnaise
1/2 tsp salt
1/4 tsp cayenne pepper
1/8 tsp tarragon
1 tbls minced parsley
2 tsp finely minced onion
1 small can evaporated milk
1/4 cup chopped pimento
1/2 cup shredded cheddar
Combine all ingredients. Pour into buttered individual ramekins. Bake at 350 for 20 minutes.
CORAL
CAULIFLOWER
1 medium cauliflower cut into florets
1 jar chopped pimento, undrained
1 cup milk
2 tbls butter
2 tbls flour
1 tbls Worcestershire
Dash Tobasco
Salt and pepper
Parmesan cheese
Boil cauliflower in boiling, salted water.
Drain and keep warm. Puree pimento and milk in blender.
Melt butter, add flour and cook until bubbly. Add pureed pimento and cook until smooth and bubbly.
Add Worcestershire, tobasco, salt and pepper.
Pour over warm cauliflower and sprinkle with parmesan cheese.
