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The Quilt Inn Country Cookbook
Aliske Webb
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tbsp. lemon juice
tbsp. soy sauce
tbsp. sugar
/4 tsp. salt
/3 cup vegetable oil
cloves garlic, minced
dash hot pepper flakes
Whisk together lemon juice, soya sauce, sugar and salt until sugar is dissolved.
Whisk in oil, garlic and pepper flakes. Pour over salad, set aside for 30 minutes at
room temperature to marinate. Chill before serving.
Stuffed Tomatoes
Preheat oven to 400F and lightly grease a baking sheet.
Slice of top quarter of 6 large meaty tomatoes. Scoop out insides being careful
not to cut through skin. Save scrapings from 3 tomatoes in mixing bowl. Turn tomatoes
upside down on paper towel to drain.
Stuffing:
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lb. fresh spinach, washed and chopped
slices bacon, chopped into pieces
cup fresh mushrooms, sliced
green onions, chopped fine
tbsp. fine breadcrumbs
/2 tsp. salt
fresh ground pepper to taste
tsp. butter
6
Cook bacon until crisp in small skillet. Remove from skillet and place on paper
towels to drain. Pour excess fat from skillet, leaving enough tosaute green onions and
mushrooms until golden brown. Using slotted spoon, remove from pan and add to
tomato pulp in mixing bowl.
Steam spinach until it is wilted. Drain and press out as much moisture as
possible. Chop coarsely and add to tomato pulp mixture. Stir 2 tablespoons of
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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