RATATOUILLE WITH BASIL
This hearty dish can be eaten cold or warm as an
appetizer, main course, or side dish. You'll get
the best flavor with fresh herbs, if they're
available, but dried will suffice. Serves 6.
1 small eggplant (about 1 lb), cut in 3/4" cubes
1/2 c olive oil
2 lg red bell peppers, cut in 3/4" pieces
1 lg onion, coarsely chopped
1 small zucchini cut in 3/4" rounds
1 lb tomatoes, peeled, seeded, and chopped
4 cloves garlic, chopped
1 tbsp chopped fresh thyme (or 1 tsp dried)
1 bay leaf
2 tsp red wine vinegar
salt and pepper to taste
1/3 c chopped fresh basil
Place eggplant in colander. Sprinkle with salt;
let stand 30 minutes. Pat dry with paper towels.
Heat 1/4 cup olive oil in large, heavy nonstick
skillet over medium-high heat. Add eggplant and
saute until brown and cooked through, about 6
minutes. Transfer eggplant to large bowl.
Heat 1 tbsp oil in same skillet over medium-high
heat. Add peppers and saute until light brown,
about 5 minutes. Add peppers to eggplant. Add
1 tbsp oil to skillet; saute onion about 4
minutes. Add onion to eggplant. Heat 1 tbsp oil
in skillet; add zucchini and brown lightly,
about 3 minutes. Add to other vegetables.
Heat 1 tbsp oil in skillet; add tomatoes, garlic,
thyme, and bay leaf. Saute 3 minutes. Return all
vegetables to skillet. Reduce heat to medium;
cover and cook until vegetables are very tender,
stirring occasionally, about 20 minutes. Season
to taste with salt and pepper. Mix in vinegar;
discard bay leaf. Mix in basil and serve.
TURKEY OYSTER CASSEROLE
This is not a combination you run across every day.
All the flavors meld beautifully to yield a rich,
delicious result. Keep this recipe in mind for
those post-holiday dinners when you're searching
for innovative uses for leftover turkey. Serves 6.
8 oz broad noodles
1-1/2 c sour cream, divided
5 tbsp butter or margarine
5 tbsp flour
2 c turkey broth or chicken stock
3 c diced, cooked turkey
1/2 c chopped pimientos
1/2 c sliced ripe olives
3-oz or 4-oz can sliced mushrooms, drained
1 tsp salt
1/4 tsp pepper
1 pint oysters, drained
Cook noodles; drain. Mix with 1/2 cup sour cream.
Melt butter in saucepan, blend in flour, and
gradually stir in turkey broth. Cook, stirring,
until thickened. Blend in remaining sour cream.
Stir into noodles; add turkey, pimientos, olives,
mushrooms, salt, and pepper.
Place half of mixture in a greased 2-qt casserole.
Arrange the oysters in a layer on top, then cover
with remaining turkey mixture. Bake, uncovered, at
350 degrees for 30 minutes. Serves 6.
