Ingredients:  

Ripe Roma Tomatoes

Parmesan Cheese

Salt

Your Favorite Fresh or Dried Herb

Margarine or Butter

Select firm red, ripe Roma Tomatoes. Cut in half lengthwise and place on a baking pan cut aides up. Drizzle squeeze margarine or a small pat of butter on each half. Sprinkle lightly with salt. Sprinkle finely chopped fresh herbs or dried on each half.

Then, simply sprinkle a generous amount of Parmesan Cheese on the prepared tomatoes. Place underneath a pre-heated broiler for 3 to 4 minutes and remove when the Parmesan Cheese has melted.

Also, this recipe idea will work in the microwave on med-hi for l to 2 minutes (watch closely or tomatoes will over cook). Serve as either an appetizer or as a tasty side garnish on a main plate entree: Very delicious and a nice touch.

Roma Tomatoes

Favored in Italy, Romas are available all year round from either Florida, California or Mexico. Superb sliced thin for hoagies or as a salad wedge tomato. Always excellent in flavor when ripe. Also, superb for Salsas and Sauces.

Enjoy!

Fresh Yams can be enjoyed many ways, but baked just like a regular baked potato is one of the simplest, yet most delicious ways to enjoy a fresh yam. To bake, simply place in a preheated oven at 400° for 1 hour or until a paring knife pierces easily.

For microwave, be sure to pierce the yams (s) to allow steam to escape and microwave on high for 4-5 minutes per side.

 Once baked, split open and creatively add as many ingredients as you would like to add. For example, simply add butter, brown sugar and a dash of cinnamon and or nutmeg. Or, top with honey and minced pecans or walnuts.  Or how about good ole maple syrup with or without chopped nuts or all of it. Mix throughout the potato and place in the oven for 3-5 minutes and serve. Simple, yet awesomely delicious.

ENJOY!

INGREDIENTS:

Whole fresh Tomatoes (sliced)

Fitted Black Olives (sliced)

Fresh Bell Peppers (diced) (any color)

Fresh Onions (diced)

Fresh Mushrooms (sliced)

Any other fresh vegetable you may have (sliced thin)

Frozen or Fresh Dough Crust (20 oz. Dough Ball makes 16" Pizza) All Purpose Flour (yeast, salt & sugar, 1 oz. yeast to #2 Flour)

My Favorite Pizza Sauce

2 Cans Sauce

2 Cans Puree

1 Can Whole Tomato with Juice

Season to taste with Oregano, Garlic, Basil, Italian Seasoning,

Salt & Sugar.

Bake at 450' or 500° till golden brown or desired browness

ENJOY !

INGREDIENTS:

2 Cups Fresh Cut Corn

1/2 Cup Chopped Red Bell Peppers (Sweet)

1 Teaspoon Vanilla

2 Tablespoons Margarine

1-2 Jalapeno or Serrano Peppers (Chopped)

Hot Peppers are Optional

1-2 Teaspoons Sugar

2 Tablespoons Chopped Cilantro

In a large skillet, melt margarine on medium heat. Add corn, and all chopped peppers and stir-fry till blended and coated with margarine. Add vanilla, and continue to stir-fry. Add sugar, herbs and/or salt & pepper to taste. Continue to stir-fry till you notice the corn turning more yellow. Add Cilantro and blend in. Total stir-fry time should not exceed 4-5 minutes or the mixture will begin to caramelize. This recipe is cholesterol free and is an exciting addition to any entree. Serves 6-8.

ENJOY!

Mung Bean Sprouts are mild in flavor, low in calories and exceptionally high in Potassium. Select ones that are crisp and white with beans attached. Sprouts are great on sandwiches, in salads, with fried rice and/or stir-fried with other stir-fried ingredients. Below is a suggestion featuring the Mung Bean Sprout as the feature ingredient.

1 8 or 10 oz. pkg. Mung Bean Sprouts

1 Red Bell Pepper chopped (sweet & mild)

1 Bunch diced Green Onions

1/2 teaspoon Fresh or Powdered Ginger

1 Clove Garlic (crushed)

1-2 Tablespoons Peanut or Vegetable Oil

Soy Sauce to taste

Salt and/or Pepper to taste

Saute' Garlic and 1/2 teaspoon minced or ground ginger in oil over medium heat. Place Bean Sprouts, Pepper and Onions in Stir-fry pan, skillet or Wok and stir fry till vegetables are fully coated. Season with Soy Sauce, Salt and Pepper to taste. Highly colorful as well as flavorful accompaniment to Beef, Chicken, Fish, Lamb, Ham or Pork. Serves 6-8 as a side dish.

ENJOY!

A member of the lily family, leeks are the National emblem of Wales, a symbol of strength in battle, and a highly versatile vegetable that can be steamed, boiled, or sliced for stir-fry, soups or stews. Although powerful looking, they are one of the mildest forms of onion available.

Cleaning Leeks

Because of where and how leeks are grown, leeks contain grit and sand between the onion layers. To clean, remove the dark green tops and wash them (Save for seasoning soups and stews.) The remaining stalk can be cleaned by piercing 1/2“ from the root end with a knife and cut through the length of the stem. Spread open the leeks and flush thoroughly with cold tap water. The remaining clean leek can be steamed, microwaved, or boiled whole drained and topped with butter or margarine or a white sauce. Top with dill or parmesan cheese if you wish. Try minced leeks in any recipe calling for diced onion. Very mild and exceptionally delicious.

ENJOY!

Dates are an excellent source of protein, potassium, Niacin, Magnesium, Copper and Folic Acid as well as having high food energy dietary fiber. Whole pitted or chopped, their use is only limited to your creativity and imagination.

Eat whole as a substitute for candy or chop and include in your next batch of muffins, bread or cakes. Add to fruit salads, put in cereal or blend with softened cream cheese and other ingredients for a delicious cracker spread or as a filling for stuffing whole pitted dates:

Stuffed Dates

8 Ounces Softened Cream Cheese

¼ Cup Chopped Walnuts (chopped fine)

¼ Cup Diced Red Bell Pepper

½ Cup Chopped Dates Remaining Whole Dates from 8-Ounce Package

With a paring knife slice whole pitted dates lengthwise on one side only and open wide to receive the cream cheese mixture. In a mixing bowl, blend all of the above ingredients and stuff each split date. Arrange on a serving tray and serve at room temperature. Guaranteed to be the hit of your next party or gathering.

P. S. Try stuffing the split whole pitted dates with peanut butter, chilled cool whip, or pimento cheese spread.

ENJOY!

Unique, different and delicious as a hot topping over ice cream or frozen yogurt.

Ingredients:

2 Grapefruits (preferably Red) and sectioned

2 Tablespoons Margarine (regular or fat free)

1/8 Cup Brown Sugar

½ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

1/8 Cup Cooking Sherry (optional)

Instructions: Over medium heat, dissolve brown sugar into margarine and quickly add Sherry, cinnamon and nutmeg. Stir and add grapefruit sections. Reduce heat to simmer. Lightly toss grapefruit till coated and just warm. Serve over Ice Cream or Frozen Yogurt. Deliciously different.

Serves 4-6.

ENJOY!

JALAPENO PEPPER OMELET

Ingredients:

1-2 Firm Jalapeno Peppers (minced)

 ¼ Teaspoon Pepper (to taste)

1/3 Cup Finely Diced Green Peppers

1 Teaspoon Tabasco (optional)

1/3 cup Finely Diced Red Peppers (for color)

 2 Tablespoons Chopped Parsley, Cilantro, or Basil (optional)

1/3 Cup Finely Diced Onion

2 Tablespoons Margarine

½ Teaspoon Salt (to taste)

1-2 Slices Cheese (any)

5 Eggs

Add margarine or butter to skillet or omelet pan. Add minced Jalapenos, diced green and red peppers and onion to margarine and sauté till onions are glassy looking. Season with salt, pepper and Tabasco and herbs.

Beat eggs and slowly pour throughout Sautéed mixture so that mixture will spread evenly throughout the pan. Simmer, covered over low heat till eggs are set.

Add cheese if you want to melt slightly. Add minced parsley or paprika to add color and garnish touches. Serves 6-8. Delicious!

ENJOY!

Large Jumbo Stuffers or "Gourmet" Mushrooms are available at most grocery stores and are delicious stuffed with your favorite stuffing. Here’s a great recipe for you to enjoy.

Ingredients:

2 packages (14 ounces each) Campbell’s Fresh gourmet stuffing mushrooms (about 24)

1/4 cup shredded provolone cheese

1/4-cup Italian-seasoned fine dry bread crumbs

1/2 pound Italian sausage casing removed,

1 egg, slightly beaten

2 tablespoons butter or margarine, melted

1/4 cup finely chopped onion

1 medium clove garlic, minced

To prepare stuffing: Remove stems from mushrooms; chop stems. In 10-inch skillet over medium heat, cook sausage, chopped stems and onions with garlic until sausage is browned and mushrooms are tender, stirring to separate sausage. Spoon off fat. Stir in cheese, bread crumbs and egg.

Lightly brush mushroom caps with melted butter; arrange on rack in broiler pan. Spoon about 2 teaspoons stuffing into each mushroom cap.

Broil 4 inches from heat 5 minutes or until hot. Makes about 24 appetizers.

ENJOY!

Ingredients:

1 Pound Crabmeat (fresh or canned)

2 Eggs, Slightly Beaten

1 -1/2 Teaspoon Dry Mustard

1Teaspoon Worcestershire Sauce

1 Cup Italian Seasoned Breadcrumbs

1 Medium OSO Sweet Onion (chopped)

1 1/2 Cup Green Pepper (minced)

1/2 Cup Sweet Red Bell Pepper, chopped (optional)

2 Tablespoons Parsley (chopped fine) and/or

1 Tablespoon Fine Minced Fresh Tarragon

(Or 1 Teaspoon Dried)

½ Teaspoon Salt

1/4 Teaspoon Pepper

4 Tablespoons Oil for Crab Cakes or 1 Cup Oil for Crab Balls

Pick over crabmeat to remove any shell or cartilage. (If canned, this has already been done.) Put into a large bowl and add all the ingredients except oil. Gently mix together. Shape into patties for frying or crab balls for deep-frying. Heat a frying pan.

To fry crab cakes place 4 tablespoons of oil in fry pan and heat oil over medium heat. Add crab cakes and fry a few minutes on each side till lightly browned.

Drain on paper towels and serve. For crab balls, use more oil and place balls in hot oil and brown on all sides (2 minutes/side). Drain on paper towel and serve. This recipe will serve 4 for crab cakes or make 40 crab balls for appetizers (1 ¼ inches in diameter).

ENJOY!

INGREDIENTS:

1/4 Cup Olive Oil

10 to 12 Baby trimmed and quartered

2 Garlic Cloves

1/4 Cup Fresh Parsley, Chopped

1 Teaspoon Italian Herb Mix

Salt and Pepper to taste

1 Cup White Wine

In a large skillet heat olive oil. Add baby artichokes and sauté briefly on all sides. Stir in garlic cloves, parsley, Italian herb mixture, salt and pepper to taste, and wine. Cover and simmer until artichokes and tender but still crunchy, about 15 to 20 minutes. May be prepared ahead and reheated to serve.

ENJOY!

1/2 Cup Olive 0il

1/2 Cup Vinegar

Juice of One Lemon

2 Tbsp. Sugar (Substitute 2 pkg. Equal)

1 Tsp. Pickle Juice

2 Tsp. Fresh Minced Oregano (or 1 Tsp. dried)

1/3 Cup Chopped Red Sweet Pepper

1 Clove Garlic, crushed & minced

2 8 oz. Pkgs. Regular White Mushrooms (quarter the larger ones; leave button caps whole.)

Combine all ingredients except the mushrooms in a large mixing bowl and blend thoroughly. Add mushrooms and toss until well coated. Store covered in the refrigerator over night. Ziploc poly bags are great for storing as well as a large jar.) Serve on a bed of lettuce as a marinated mushroom salad or as you want for an appetizer or snack.

ENJOY!

Ramps (allium tricoccum)- Introducing the incredible wild leek that West Virginians call Ramps, which thrives in the moist shady mountains of W.V. and other East Central States as well as the Northeast. One of the first growths of spring, Ramps can be used just like any other herb or seasoning.

Add to salads, soups, stews, home-fries, roast, burgers, meatloaf, and corn bread as well. Great with scrambled eggs. Pungent and flavorful, a little goes a long way. Rich in minerals and healthful enzymes and compounds. Cook in a well ventilated area and store in a zip-loc air tight bags or containers.

Not yet cultivated and must be dug wild or bought from a "Ramp Digger". Exclusive Restaurants are now "on" to Ramps. Ask for them as wholesalers and distributors can get them in season from a Ramp enthusiast. Once hooked, you're a lifetime "Ramper”.

Sweet Bell Pepper Sauté

The current trend in food preparation is to allow the true flavor of the product itself to come through, enhanced yet not changed by the addition of seasonings, spices and herbs. This recipe is similar to a stir-fry; however, the pure flavor of sweet bell peppers comes through entirely.

2-3 Cups Asst. Sweet Bell Pepper Strips (green, red or yellow cut into small pieces or strips)

2 Tbsp. Olive Oil

1 Clove Garlic (crushed & minced)

1 Tsp. Basil, Oregano or Mint (fresh or dried)

1/2 Tsp. Ginger (fresh grated or ground)

1/4 Tsp. Salt (to taste)

1/4 Tsp. Pepper (to taste)

Heat olive oil in a skillet, wok, or fry pan over medium heat. Add pepper strips and sauté‘, stirring frequently until the peppers begin to wilt but are still somewhat firm. Add salt & pepper to taste. Add fresh or dried herbs last and stir until peppers are well coated. Serve as a side dish or as a fabulous topping over a bed of rice or pasta. Serves 4-6.

INGREDIENTS:

2 tbsp. Olive Oil

1 cup Diced Green Peppers

 1/4 cup White Wine Vinegar

1/2 cup Chopped

Fresh Basil 1 1/4 cups

Sundried Tomatoes

1/2 cup Chopped Green Qnion

1 Diced California Avocado

1 1b. Dried Fettuccine Pasta

In a large bowl, combine the olive oil, vinegar, basil, green onions, sundried tomatoes and half of the California avocado. Toss ingredients together well so they are evenly coated with the oil and vinegar.

Cook pasta in boiling water for 6 minutes or until “al dente.” Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve: immediately, using the remaining California avocado as a garnish on top of the pasta. Serves 6.

ENJOY!

A wonderfully healthy and delicious Salad featuring two of Nature's healthiest produce items...Vitamin C Rich, high fiber Navel Oranges (just one equals 100% of the MDR of Vitamin C) and OSO Sweet Onions (rich in nutrients and enzymes which help reduce Blood Cholesterol levels and reduces the risk of Cardiovascular Disease and Cancer. This combination with an orange-poppyseed Cilantro Dressing can't be beat. Refrigerate and marinate for one hour and serve a bed of Leaf Lettuce or Romaine. Excellent!

Ingredients:

5 medium Navel Oranges (peeled, chunked or sliced) '

1 Large or 2 Medium size OSO SWEET ONIONS

 4 Leaves of Lettuce for bedding

 1/3 Cup Olive Oil

1/4 Cup Fresh Squeezed Orange Juice

2 Tbsp. White Wine Vinegar

1 Tsp. Poppy-seeds

2 Tbsp. Chopped Fresh Cilantro

Instructions: Juice one orange and set aside. Peel and chunk, slice or wedge remaining oranges and place in a large tossing bowl. Peel and thinly slice OSO SWEETS (No Tears!) -Place in the bowl with the Oranges.

In a Separate Mixing Bowl, combine Olive Oil, White Wine Vinegar, Orange Juice, Poppy Seeds and Cilantro till blended and pour over the OSO SWEETS and Navel Oranges. Toss gently and cover and refrigerate for 1 hour. Serve Salad Onions and Navel Oranges on a bed of Lettuce. Delightful!

INGREDIENTS:

3 Cups Torn Romaine Lettuce

1 Cup California Seedless Grapes

1/3 Cup Shredded Swiss Cheese

1/3 Cup Garlic Croutons

1/3 Cup Lime Dressing

2 Tablespoons Shredded Parmesan Cheese

Toss Lettuce, Grapes, Swiss Cheese and Croutons in small bowl. Pour Lime Dressing over greens mixture; toss to mix. Sprinkle with Parmesan Cheese and toss lightly. Makes 4 servings(1 cup each).

Lime Dressing:

Combine:

 2 tablespoons lime juice,

½ teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon minced garlic

¼ teaspoon coarsely ground black pepper

Mix well. Beat in 2 tablespoon olive oil until well blended. Makes about 1/3 cup.

ENJOY!

You can't believe you can eat the whole thing...rind end all, but it’s true. Once you‘ve enjoyed the delicious sweet watermelon inside be sure to save the rind for a unique high fiber treat. Be sure to leave a little pink on the rind and cut the outside waxy skin (about 3/8") from the rind.

Cut into 1/2 inch cubes and dip in beaten egg and coat in either seasoned flour, corn meal, or Italian seasoned bread crumbs. Fry in hot vegetable oil until golden brown on all sides. ,

Drain in paper towels, salt and pepper to taste, sprinkle with parmesan cheese & serve. (.To eliminate cholesterol, omit the egg & simply dredge rind cubes in breeding & fry). Remarkable & tasty.

ENJOY!