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1 46-oz. can tomato juice
1 tsp. thyme
1 tsp. marjoram
garlic salt to taste
lemon juice to taste
1. Combine all ingredients in a large saucepan. Let simmer until seasonings have melded together, or 15 - 20 minutes.
2. Serve in mugs or soup tureen. Garnish with parsley sprigs.
Bev Condy
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assorted garden vegetables
olives
1 green pepper
Lemon Parsley Dressing, or dressing of your choice
1. Clean vegetables and cut to the size of your choice.
2. Place in a basket or serving tray lined with lettuce leaves or other greenery.
3. Place a bell pepper boat filled with dressing of your choice in the middle of the basket.
To make a bell pepper boat, simply remove the core and seeds from the pepper, leaving a small hole in the top.
Bev Condy
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2/3 c. salad oil
1/4 c. lemon juice
1/4 c. chopped fresh parsley
1/4 c. green onion, chopped
1 tsp. salt
1/4 tsp. bell pepper, dried or sliced fresh
1/2 tsp. thyme
1 clove garlic, sliced
Place all ingredients in a blender and blend until smooth and creamy.
This dressing is also good on wheat salad or hot, freshly cooked brussel sprouts.
Bev Condy
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2 1-lb. packages penne or pasta shells
2 32-oz. jars spaghetti sauce
fresh tomatoes, optional
Italian seasoning, optional
1 large onion, chopped
4 cloves garlic, minced
2 - 4 Boca Burgers
1 can pitted green or black olives
2 Tbsp. olive oil
8 - 10 large red or green bell peppers, blanched
1. Heat olive oil in large kettle. Sauté chopped onion and crushed garlic in the hot oil.
2. Defrost Boca burgers, crumble with fork and add to kettle. Stir until onions glisten.
3. Add the spaghetti sauce. Add fresh tomatoes and Italian seasoning if desired. Simmer over low heat for about 20 minutes, adding more liquid as necessary. Season to taste.
4. Boil pasta according to package directions, approximately 10 minutes before sauce is finished. Mix sauce into pasta. Spoon into seeded, blanched whole bell peppers.
5. Place on tray with parsley garnish and extra sauce drizzled over the top of each "bucket". Top with olives
If angel hair pasta is used, spoon sauce over spaghetti platter and save the remaining sauce for guests to add additional helpings. To blanch peppers, place in boiling water for 1 - 2 minutes. Peppers may be used raw if desired.
Bev Condy
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Farm Roasted Garlic Bread
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1 round loaf of bread, sliced
3 - 4 tsp. minced garlic
1 - 3 Tablespoons olive oil
1. Place sliced loaf on baking sheet. Slope slices downward left to right (right being downside).
2. Drizzle on olive oil in thin strips lengthwise from top to bottom.
3. Slather heaping tablespoons of garlic over bread from left to right. Bake at 350 degrees until crust is golden brown, about 15 minutes.
Bev Condy
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Grammy's Favorite Persimmon Cookies
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2 c. fresh persimmon puree
2 c. unbleached white flour
1 c. raisins
1 1/2 c. chopped walnuts
1/2 tsp. salt
1 Tbsp. grated orange rind
1 c. chopped dates
1. Place these ingredients in a large bowl. Spoon mixture onto a greased or oil-sprayed baking sheet.
2. Bake at 350 degrees for 20 - 25 minutes or until brown on bottom.
Applesauce may be used instead of persimmon puree.
Bev Condy
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