Marinated Grilled Veggies

A healthy way to grill veggies! Makes a great sandwich too!

Serves: 8

Ingredients:

1/2 cup zucchini, thickly sliced
1/2 cup red bell pepper, sliced
1/2 cup sliced yellow bell peppers
1/2 cup yellow squash, sliced
1/2 cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove crushed garlic
Place the zucchini, red bell peppers, yellow bell peppers, squash, red onion, mushrooms, and tomatoes in a large bowl.

In a small bowl, combine olive oil, soy sauce, lemon juice, and garlic; mix together. Pour over the vegetables. Cover bowl, and marinate in the refrigerate for 1/2 hour.

Preheat grill for medium heat.

Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Indian Mulligatawny

This soup was made famous by the Seinfeld television series when it was served by the "Soup Nazi" but the robust flavor should make it famous on it's own.

Serves: 4-6

Ingredients:

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
Salt to taste
1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have a thick consistency. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Note:
Because of the reduction of this soup the salt in the stock may be enough so do not add additional salt until the soup has reduced.

Apple Pecan Corn Bread Dressing

Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley flakes can be substituted for fresh parsley.

Serves: 6-8

Ingredients:

1 9x13 inch pan corn bread, cooled and crumbled
1 (8 ounce) container herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
3 eggs
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.

In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.

In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Louisiana Stuffed Crabs

Serves: 8

Ingredients:

1/2 cup margarine
1 onion, finely chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1 pound crab meat
3 Tablespoons minced green onion, bulbs only
2 Tablespoons minced parsley
Salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 egg beaten with
1/4 cup milk
3/4 cup plain bread crumbs
Buttered bread crumbs
Preheat oven to 400 degrees F. Melt margarine in skillet over low fire. Add onions, celery, and bell pepper and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly. Add approximately 3/4 cup bread crumbs to obtain stuffing consistency. Stuff crab shells and top with buttered bread crumbs. Bake 15 minutes, or until lightly browned.

Lemon Butter Sauce

Ingredients:

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.