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The Quilt Inn Country Cookbook
Aliske Webb
fresh basil
In blender or food processor, puree garlic. Blend in red pepper, half the cheese,
the almonds, oils, cream cheese and hot pepper sauce. Season with salt and pepper.
Toss with pasta. Sprinkle with remaining Parmesan cheese. Garnish with basil and
serve with white Zinfandel wine.
Harvest Vegetables With Chili
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4
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2
tbsp. vegetable oil
large red onion, chopped
cloves garlic, minced
zucchini, cubed
sweet red or yellow peppers, cubed
large eggplant, cubed
tsp. chopped hot pepper
tsp. chili powder
tsp. cumin
tsp. salt
tsp. oregano
cups chopped tomatoes
1/2 cups water or chicken stock
1/2 cups green lentils
tbsp. lemon juice
In large saucepan, heat oil over medium heat. cook onion and garlic, stirring
occasionally, for 4 minutes or until soft. Add zucchini, sweet peppers, eggplant and hot
pepper. Cook, stirring for 5 minutes. Add tomatoes, water and lentils. Bring to boil.
Reduce to low heat and cook for 40 to 45 minutes oruntil lentils are tender. For thicker
chili, uncover and cook to desired consistency. Stir in lemon juice and salt to taste.
Serve with crusty bread or cornbread.
From the Believe It Or Else file: a Carolina paint company is producing a line
of marine paints from Bill’s beloved Jalapeno peppers that keeps barnacles off boat
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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