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The Quilt Inn Country Cookbook
Aliske Webb
1
1/2 cups green peas
Heat oil for 1 minute in saucepan. Add onion and saute for 2 minutes or until
slightly soft. Stir in shrimps, rice, add stock, salt and pepper. Bring to boil. Reduce
heat, simmer covered for 10 minutes. Stir in roasted red peppers, green onions and
peas. Cover, cook for 2 minutes. Remove from heat and let stand, covered, for 5
minutes.
Dressing
1
3
2
1
1
/4 cup olive oil
tbsp. lemon juice
tbsp. red wine vinegar
/4 cup fresh dill, chopped
tsp. Dijon mustard
Whisk lemon juice with vinegar and mustard until smooth. Add oil while whisking
vigorously. Stir in dill. Transfer shrimp and scallop mixture to large bowl.Pour dressing
over, toss well. Chill and serve. Garnish with slices of Spanish orVidalia onions. Serve
with a chilled Chenin Blanc wine.
Pocket Pita Pooches
6
2
1
2
1
4
1
small pita bread
cups cold meat, ham or corned beef
cup sharp cheddar cheese, shredded
hard-boiled eggs, chopped
/2 cup green onion, chopped fine
tbsp. mayonnaise
/2 cup chili sauce
Preheat oven to 450F or heat barbecue to medium. Mix together meat, cheese,
eggs and onions. Stir in mayonnaise and chili sauce. Cut off top edgeof pita and open
by sliding knife between the two layers of bread. Spoon mixture into pitas. Wrap
loosely in foil and bake for 15 minutes. Serve with raw carrots sticks.
Pocket Re-Pita Pooches Encore
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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