Grilled Tomatoes And Green Onions Recipe

INGREDIENTS:
NORMA WRENN MSN
1/3 cup of Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
3 lg Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
DIRECTIONS:
Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire
In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper
Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer
Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs
Source: Williams-Sonoma Kitchen Library: Grilling
Posted to -Recipes Digest by "deborah kuhnen"
on Mar 24, 1998

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Classic Green Chile Sauce Recipe

INGREDIENTS:
2 cup of Cups
8 Green New Mexican chiles,
-roasted, peeled, stems and
Seeds removed, chopped
1 md Onion, chopped
2 Cloves garlic, chopped
2 tb Vegetable oil
1 md Tomato, peeled and chopped
-(optional)
1/2 teaspoon of Ground cumin (optional)
2 cup of Water
DIRECTIONS:
Saute the onion and garlic in the oil until softened. Add the
remaining ingredients, bring to a boil, reduce heat, and simmer for
30 minutes
Puree in blender for a smoother sauce. Eliminate the tomato for a
"purist's" sauce
The Whole Chile Pepper From the collection of Jim Vorheis

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Green Tomato Minced Meat Recipe

INGREDIENTS:
1 lb Cubed stew beef
1/2 c Suet
20 ea Green tomatoes, cored
18 ea Tart apples,peeled
1 1/2 lb Raisins
3 tb Cinnamon
3/4 c Any sweet fruit juice
3/4 c Minced citron
6 tb Orange rind

3 ts Salt
1 tb Cloves
1 1/2 ts Allspice
1 ts Ginger

1 c Beef stock
1 x Brandy,if desired
DIRECTIONS:
1/2 to 1 teaspoon of nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired. Seal. Store in cool place.
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