BE HAIR
FREE
FOREVER
MENU 2
FRESH TOMATO SOUP
1 large tomato, cut up
1 /4 teaspoon dried basil
1/2 cup vegetable broth
pinch pepper
1/2 teaspoon sesame seeds
(optional)
Place tomato, basil, broth
and pepper in blender jar or
processor. Whirl until
smooth. Pour into small
saucepan and heat through.
Serve hot sprinkled with
sesame seeds (optional).
LEMON BROILED
SALMON
juice of 1/2 lemon
1 /4 teaspoon crushed garlic
2 teaspoons dijon mustard
1 salmon steak, 4-6 oz.
Preheat broiler. Spray broil-
ing rack with non-stick
vegetable spray. In small cup,
combine lemon juice, garlic
and mustard. Spread half the
mixture over one side of
salmon. Place on rack so that
surface covered with lemon
mixture is towards heat. Broil
for 5 minutes. Turn steak and
brush remaining mixture
over. Broil for 5 minutes
longer. 11) test for doneness:
separate flakes with a sharp
pointed knife. Fish should be
opaque all the way through.
Note: if steak is thicker than
1 inch, allow for a few
minutes more cooking time.
Serving suggestion: serve
with sliced cucumber salad.
•
Make sure the persimmon
you buy is slightly soft to the
touch. If firm, the acerbic
taste will pucker the lips.
PERSIMMON IN RUM
1 ripe persimmon
1 tablespoon raisins
1 teaspoon grated lemon
rind
1 tablespoon orange juice
1 tablespoon dark rum
1-2 teaspoons brown sugar
Remove green stem end
from persimmon and cut into
8 wedges. No need to peel.
Place in a ramekin or small
ovenproof dish. Sprinkle
raisins and lemon rind over,
then orange juice and rum.
Ibp with brown sugar. Bake
for 10 minutes in preheated
oven. Serve hot or cold.
Serving suggestion: may
top with a dollop of sour
cream or ice cream. ❑
• 1989 Ethel G. Holman. All
Rights Reserved
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