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The Quilt Inn Country Cookbook
Aliske Webb
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large onion, chopped
green onions, chopped
cloves garlic, minced
sweet green pepper, cut in chunks
medium potatoes, scrubbed and cut in chunks
zucchini, sliced
/4 cup olive oil
tbsp. fresh parsley, chopped
bay leaf
tbsp. oregano
cup water
/2 cup white wine
tbsp. butter
salt and fresh ground pepper to taste
Saute onions, garlic, green pepper, potatoes and zucchini for 3 minutes, in
small batches. Place vegetables in baking dish or casserole. Sprinkle on parsley, bay
leaf, oregano, salt and pepper. Add water and wine. Bake for 45 minutes uncovered.
Wash fish and pat dry thoroughly with paper towels. Dust with salt and pepper.
Place on top of vegetables. Brush with butter, turn to oven for another 45 minutes,
uncovered. Serve with a full-bodied red wine such as Robola.
Baked Shrimp Au Gratin
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1/2 lbs. large shrimp
tbsp. lemon juice
cups tomato sauce
1/2 cups feta cheese
/2 cup Parmesan cheese
Preheat oven to 400F.
Peel and devein shrimp. Wash and dry thoroughly. Sprinkle with lemon juice.
Place shrimp in casserole. Cover with tomato sauce. Sprinkle Feta and Parmesan
cheese on top. Bake for 25 minutes or until cheese is bubbly.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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