Biblical Recipes

A Dieters Prayer

"Now I lay me down to sleep

My vow to diet, I did keep

But if I should die before I wake

Heaven had better have a chocolate cake"

Carol's Angel Hair

Green pepper, thinly sliced

Carrot, thinly sliced

Green onion, diced

Canned tomatoes with juice (Del Monte with garlic & onion)

Canned mushrooms w/juice

Butter

Olive oil

Basil

Minced garlic

Italian seasonings

Canned chicken broth

Angel hair pasta - cooked and drained reserving water

Saute pepper, carrot, onion and garlic in oil and butter. Add tomatoes, mushrooms (both with juice) and seasonings. Cook until heated through. Toss pasta with vegetable mixture. Add chicken broth & pasta water for more liquid.

Pasta with light Zucchini Sauce

16 oz. angel hair pasta

2 medium zucchini

1 clove garlic

½ C chopped parsley

5 T olive oil

1 ½ oz butter

1 ½ oz parmesan cheese

Pinch of flour

2 C chicken stock

Melt butter in olive oil and brown garlic and parsley until soft.  Add diced zucchini and a pinch of flour, mix well gradually adding stock so as to produce a slightly thickened sauce and let cook for remaining cooking time. Sprinkle with parmesan cheese

Quiche

3 eggs

1 ½ Cup heavy cream

Salt/pepper

Pinch of nutmeg

Beat eggs and cream. Stir in remaining ingredients and place in pie shell. Top with zucchini and tomatoes (sliced thinly). Bake 30 to 35 minutes at 375 degrees.

Green bean, Shrimp & Tomato Salad

Boca News 1992

1 ½ pounds green beans

salt/pepper

1 pound medium shrimp

1 T tarragon or herbal vinegar

½ tsp Dijon mustard

3 T olive or vegetable oil

2 tsp fresh tarragon or thyme or ½ tsp dried

1 tsp parsley

2 ripe tomatoes, sliced

Cook beans until crisp. Drain, rinse and let cool. Cook shrimp in boiling, salted water for 2 minutes. Whisk vinegar, mustard, salt, pepper until blended. Whisk in oil. Stir in tarragon and parsley. Arrange green beans on platter and top with shrimp. Mound tomatoes in center of platter. Spoon vinaigrette evenly over salad. Set aside 30 minutes at room temp or 2 hours in refrigerator. Serve at room temp. Makes 4-5 appetizers or 2/3 main course servings.

Carol Ann Horner

cahorner@bellsouth.net

carol.horner@careerzing.com

Saint Patrick's Day Punch (Alcoholic):

3-12 oz. cans of frozen limeade

1 qt. sauturne wine

6 qts club soda

1 qt. vodka

1 c. curacauo (orange liquer)

Mix and add ice ring then serve... and drink too!!!

Fr. Jerry's Meat Loaf:

1 lb. Ground Chuck ( meat from Baladi one of the best you can find either at SuperSol or directly from Baladi's supermarket)

1 sm. onion, chopped

1 egg

3/4 crushed crackers

salt and pepper

Mix ingredients well, salt and pepper as desired. Form into loaf and place in loaf pan. Bake in 350 degree oven for 45 minutes to 1 hour.

Serve with a red israeli wine

Chicken with lemon and Figs

3 Tblsp. lemon juice

1/4 cup brown sugar, firmly packed

1/4 cup red wine vinegar

1/4 cup water

12 ounces dried figs, cut in half

1 lemon, thinly sliced

5 1/2 pounds chicken , cut into eighths

salt and pepper to taste

3 Tblsp.chopped fresh parsley, divided

1. Preheat over to 200 degrees. Grease large roasting pan.

2. Combine juice, sugar, vinegar and water.

3. Place figs and lemon slices in roasting pan and top with chicken pieces. Pour vinegar mixture over chicken and sprinkle with salt, pepper and 2 Tbsp. Parsley.

Figs were first mentioned in the old testament when Adam and Eve used the fig tree leaves as "aprons" to cover themselves. Genesis 3:7