| 179 | 180 | 181 | 182 | 183 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
2
2
1
tbsp. olive oil
onions, chopped
/2 tsp. salt
fresh ground pepper to taste
In a large skillet, heat the oil and stir in all the other ingredients. Cook over low
heat for 30 minutes or until soft and thick. Remove with a slotted spoon into pieshell.
Topping:
5
1
6
1
1
ripe plum tomatoes
cup black olives, pitted and sliced
cloves garlic, chopped
9 anchovy fillets, rinsed and drained
tbsp. olive oil
fresh ground pepper to taste
1
tbsp. thyme leaves
Preheat oven to 375F. Halve tomatoes lengthwise Remove core and seeds.
Cut lengthwise again. Arrange in layers in pieshell, alternating with anchovy fillets.
Sprinkle olives on top. Combine garlic and oil and sprinkle on top. Sprinkle with
pepper and thyme. Bake 30 to 40 minutes or until crust is golden brown and filling is
bubbly. Let stand 10 minutes before serving. Serve with a white Zinfandel wine.
Chicken Provencale
1
1
2
1
6
1
1
3
1
1
4–pound chicken, cut into pieces
red onion, sliced thin
plum tomatoes, chopped
/2 cup pitted prunes, chopped
cloves garlic, chopped fine
tbsp. brown sugar
tbsp. oregano
tbsp. balsamic vinegar
tbsp. olive oil
/2 tsp. paprika
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|