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1 TEENAGE MUTANT NINJA TURTLE
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Ratatouille A
Gardener's Dream
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AMERICAN BULK FOOD COUPON
the GOOD FOOD CO.
74 W. Maple
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Itissies
Rugelach Trays For
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A large assortment to choose from
Now Carrying Ruggie Brittle
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80
FRIDAY, MAY 31, 1991
The Largest
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OPEN: Mon-Sat 9-9 • Sun 10-6
atatouille (ra-ta-toy) is
a gardener's dream re-
cipe. This wonderful
French vegetable stew can be
an entree or vegetable side
dish. The secret is to use as
many fresh vegetables as
possible and not to overcook
them. A bonus is that most
recipes can be stored in the
refrigerator for up to 1 week
and freeze beautifully.
As the main course you can
always add chicken or firm
fish. For an easy-to-handle
buffet item, try using scooped
out baked potato shells as
containers. Ratatouille is an
excellent "make ahead"
choice for any summer barbe-
que menu.
TEXAS RATATOUILLE
1 /4 cup olive oil
4 garlic cloves, crushed
1 bay leaf
1 medium onion,
chopped
1 small eggplant, cubed
6 Tbsp. Burgundy or dry
red wine
% cup tomato juice
11/4 tsp. basil
1 /4 tsp. marjoram
1 /4 tsp. rosemary
1 tsp. oregano
1 medium zucchini,
cubed
1 medium green pepper,
in chunks
1 medium red bell
pepper, in chunks
salt & pepper to taste
2 medium tomatoes, in
chunks
2 Tbsp. tomato paste
parsely, chopped black
olives and grated
white cheese, for
garnish, if desired
Heat olive oil in large cook-
ing pot. Add garlic, bay leaf
and onion. Saute over me-
dium heat until onion turns
transparent. Add eggplant,
wine and tomato juice. Add
herbs. Mix well, cover and
simmer 10 to 15 minutes over
low heat. Add zucchini and
peppers. Cover and simmer 10
minutes. Add salt, pepper,
tomatoes and tomato paste.
Mix and continue to stew un-
til all vegetables are just
tender. Serve over rice or in a
bowl with garnishes. Four
servings.
NORTH CAROLINA
RATATOUILLE
2 cups yellow squash,
cubed
Ilene Spector is a food writer
in Baltimore.
1 /3 tsp. cumin
2 cups eggplant, peeled
and cubed
% tsp. oregano
2 cups onion, sliced
2 green peppers, sliced
% tsp. marjoram
3-4 tomatoes, sliced
% tsp. dill weed or seeds
3 /4-1 tsp. seasoned salt
1 /2-1 tsp. garlic powder
1 /3 cup salad oil
In an 8 to 10 cup casserole,
with lid, layer vegetables:
squash on the bottom,
sprinkle with cumin; egg-
plant, sprinkle with oregano;
onions and green pepper,
sprinkle with marjoram.
Combine salt, garlic powder
and salad oil. Pour over all.
Cover and bake 30 minutes at
350 degrees. Add a layer of
tomatoes and sprinkle with
dill. Bake about 15 minutes
more. Six to 8 servings.
PARSLIED
RATATOUILLE
2 large onions, sliced
2 large cloves garlic,
minced
1 medium eggplant, cut
into 1-inch cubes
6 medium zucchini,
thickly sliced
2 green peppers, seeded
and cut into chunks
4 large ripe tomatoes, cut
into chunks
2 tsp. salt
1 tsp. basil
1 /4 cup minced fresh
parsley
4 Tbsp. olive oil
Layer the onions, garlic,
eggplant, zucchini, peppers
and tomatoes in a 5 to 6 quart
casserole. Sprinkle a little of
the salt, basil and parsley be-
tween each layer. Sprinkle
with some olive oil. Cover and
bake at 350 degrees for 2
hours. Baste the top occa-
sionally with some of the li-
quid. If it becomes soupy, un-
cover during the last 1/2 hour
or so of cooking to let the
juices cook down. Mix gently
after removing from oven.
This may be served hot, cold
or reheated. Twelve servings.
Continued on Page 82