ISSN 1938-7385 Volume 14, Number 16 This Week's Contents 1. Fresh Strawberry Salsa 2. Semolina and Banana Pudding 3. Bacon Cheddar Crisps 4. Pan-Grilled Summer Squash
1. Fresh Strawberry Salsa submitted by butterflydog 2 cups diced strawberries 1/2 cup finely diced red onion 1 teaspoon sea salt, or to taste 1 tablespoon sugar 2 teaspoons white vinegar Juice of one fresh lime 1 tablespoon jalapeño chili, seeds removed and finely minced, or to taste 1/4 cup finely chopped cilantro 2 teaspoons finely chopped mint, optional 1/2 cup finely diced yellow bell pepper Another way to use fresh strawberries! Pretty and delicious! Combine all ingredients. Toss gently to blend. Let stand 30 minutes at room temperature before serving. While the mixture stands, it will develop juice. Note: This salsa is best served the same day it is made. Makes 3 cups
2. Semolina and Banana Pudding submitted by amanda 1 cup(s) clarified butter (ghee) 2 cup(s) fine semolina (or cream of wheat) 4 cups milk 1 cups(s) sugar 4 ripe bananas cut in fine roundels Heat the clarified butter (ghee) in a pan and roast the semolina on low heat stirring continuously for about 3 minutes or till the raw smell is gone and it gives a nice aroma. Add the milk and sugar. Stir well. Add the banana roundels and mix well. Keep stirring on very low heat heat for about 3 minutes or till all the moisture has evaporated. Note: The bananas need to be very ripe. In fact, over-ripe bananas would give the best flavor and taste to this dish.
3. Bacon Cheddar Crisps submitted by nmoller Serves 4. 2 qts popped popping corn 1 cup cooked, chopped bacon 4 cups shredded Cheddar cheese ¼ cup chopped green onions Divide the hot popped corn into 2 equal parts and place in a single layer on two pans. Divide cheese and bacon into two equal parts each and sprinkle on over both sheets; use your hand to spread ingredients into a single layer on the sheets. Bake for 8 to 10 minutes or until it is as crispy as you like. Remove from oven and immediately sprinkle with green onions. Use a spatula to remove from the pans and let cool for 5 minutes; then break into 2-inch pieces.
4. Pan-Grilled Summer Squash submitted by nmoller Serves 4 1 1/2 teaspoon olive oil 2 medium yellow squash, cut in 1 inch diagonal slices 1 clove garlic, minced 1/4 teaspoon salt 1 pinch black pepper 1 tablespoon chopped onions 1 teaspoon fresh basil, chopped 2 medium zucchini, cut in 1 inch diagonal slices In a 12" non-stick skillet over medium-heat, warm the oil until hot. Add the squash, zucchini, onions and garlic. Cook, stirring frequently, for 6 to 8 minutes, or until the slices are nicely browned. Stir in the salt and pepper.
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