Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!telocity-west!TELOCITY!news-out.nibble.net!news-in.nibble.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Antipasto Followup-To: rec.food.cooking Date: 19 Apr 2000 22:31:43 -0600 Organization: @Home Network Canada Lines: 48 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm17f$pl6@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41436 >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? ANTIPASTO 4 Beef Tomatoes 3 Large Courgettes 1 Aubergine Caponata - optional 2 Tins of Tuna Chunks Some Fresh Basil and Parsley Olive Oil 4 Cloves Garlic Chopped Pitted Olives 1 tablespoon Capers Grated Parmigiano Mozzarella Salt & Pepper to season Stuffed Tomatoes Halve the tomatoes and remove the center Deseed and place centers in a blender together with the tuna chunks, garlic, basil, parsley, olives and capers. Blend well for a couple of minutes and use mixture to fill the tomatoes, use basil leaves for dressing. Gratinated Courgettes Slice the courgettes in quarter inch round slices and shallow fry in olive oil and garlic. Remove courgettes from pan, place and dry on a greaseproof paper. Top with grated Parmigiano and place under grill for a few minutes until golden. Aubergine Pizzaloia Slice the aubergine in quarter inch round slices, shallow fry in olive oil. Place on greaseproof paper, top with chopped peeled tomatoes or caponata and mozzarella. Place under grill until cheese has melted. Finally place the Stuffed Tomatoes, Gratinated Courgettes and Aubergine Pizzaiola on to a serving plate on a bed of lettuce leaves. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!nntp-relay.ihug.net!ihug.co.nz!news-out.nibble.net!news-in.nibble.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Wendy Fredin Newsgroups: rec.food.recipes Subject: Mexican Sunset Chilled Soup Followup-To: rec.food.cooking Date: 19 Apr 2000 22:34:02 -0600 Organization: Carlton Trail Regional College Lines: 24 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <38FCD2CD.C05F3457@207.195.105.219> Reply-To: Wendy Fredin NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41437 Mexican Sunset Chilled Soup 2 carrots 1 cucumber 2 tomatoes 1 potato, cooked 2 green peppers 1 Spanish onion 2 stalks celery 1 head cauliflower 1 can V-8 juice 1 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco Cut all vegetables to bite size pieces; mix in large bowl. Add V-8 juice, Worcestershire sauce and Tabasco. Chill for 8 hours. Serve very cold. This is served as a soup. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.