You are here: Seasoned Cooking » All Issues » April 2000 Issue » This Article » Page 4
April 2000 Issue
Spring Medley
by Victoria Smith
Table of Contents | Single-page view

Related Sites

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.


The Oster site includes everything from small kitchen appliance information to recipes and party planning.


Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava... - Watkins Gourmet Foods

Award-winning spices, herbs, extracts as well as over 370 other specialty products, and Watkins recipes.

Aprons - NANCEs Online Boutique

Aprons with unique original artwork on front by artist (NANCE) Nancy Vance Sarginson. Great for the BBQ or Kitchen. Medium length. 35% Cotton / 65%...

#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

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.