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April 2000 Issue
Spring Medley
by Victoria Smith
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#8 - Rice or Barley Cookies

  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 cup rice flour or barley flour
  • 1/2 teaspoon egg-free baking powder
  • 1/4 teaspoon baking soda 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
Pre-heat oven to 375 degrees F. Mix all ingredients together thoroughly. Drop teaspoonfuls onto greased cookie sheet. Bake for about 10 to 15 minutes.
  • Yields: 1 dozen cookies -- I'd make more of these, too.
  • Preparation Time: 30 minutes
 

 

#9 - Fried Green Tomatoes

  • 4 or 5 medium green tomatoes
  • 1/3 cup of flour
  • 3/4 teaspoon salt
  • Dash of pepper
  • 1/4 cup vegetable shortening
I don't know if this is the recipe made famous by the Whistle Stop Cafe, but the result is surely good to eat. Wash tomatoes; remove stem end. Cut crosswise into 1/2" slices. Blend flour, salt and pepper. Dip slices into mixture. Brown quickly in vegetable oil, on one side. Turn and reduce heat. Cook until soft in center.
  • Yields: 4 servings
  • Preparation Time: 30 minutes or less
 

 

#10 - Oriental Tomato Skillet

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 2 medium un-pared zucchini squash, quartered
  • 3 medium tomatoes, cut into wedges
  • One 3oz can of sliced mushrooms, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ginger
  • Dash of pepper
Heat oil in a wok or skillet; add onion and zucchini. Stir fry over medium heat for 5 minutes. Stir in remaining ingredients. Cook, covered, for 5 minutes longer, or until vegetables are tender, but slightly crisp.
  • Yields: 6 servings
  • Preparation Time: 30 minutes
 

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