JWD Cookbook - Info wanted - SIMON and others

by Lady Lee 46 Replies latest jw friends

• 

  talesin

  here's an easy recipe for organic pasta sauce

  4-5 ripe tomatoes

  1 onion or 2 shallots

  1/2 lb mushrooms

  1 large or 3 small garlic cloves

  1 teaspoon fennel

  1 tbspoon sweet basil

  1 teaspoon sharwoods hot curry powder

  1/2 teaspoon red chili paste

  salt & pepper to taste

  sautee the onion and tomato in a mix of 2 tblspoons olive oil and 1 teaspoon butter. add other ingredients and cook on low (covered) for abt 20 minutes. you can also add pretty much anything you wud like to this recipe. note of caution: if you are going to add meat, cook separately and drain off fat before adding with "other" ingredients.

  nother note: if you have a wheat allergy, this is great with rice or rice pasta.

  lol

  ps. absolutely right abt the 'cooking free' ... hmmm ... i'll have to think of something better
• 

  badolputtytat

  The last supper

  So! Charles Russell (from So! Graham Norton -british television)

  ooh ooh... call it: Changing Spoons, A recipe book to keep up with our rapidly changing beliefs.

  Meals on wheels, for that House to House approach to fine dining

  Armageddon on a stick and other Hard to Swallow Tid-Bits

  Frozen Juice... and the meals we missed at the Assemblies (ok not original)

  A Pasta Fest

  ps. If you need a logo let me know... it is what I do
• 

  minimus

  "Food At The Proper Time".......(so simple)......
• 

  seedy3

  Lady here is a great one if ya love onion soup and love onions.

  1 large sweet onion (Vadallia is best, but I've used red onions too)
  1 Bullion cube (Beef)
  1 T Butter
  Parmasian cheese
  1 slice of you favorite Light Cheese (Moz, Swiss, ect, ect)

  clean the onion, on the root side do not slice too deep as you want the onion to hold together. Cut the onion from top to bottom but not all the way through cut it into four section but still holding together on the root side. Dig out the center dore down to the root or at least deep enough for the bullion cube to drop into the cored out space. Drop in the cube then butter inside the quarters and fill up the space left above the cube. Sprinkle with Parmasian cheese wrap in heavy aluminum foil and place over hot coals for about 45 mins open the foil pouch and top kwith the light cheese let set on the grill until the cheese is melted. serve in a bowl as it will be very juicy.

  The onion turns out to be soooooooo sweet and juicy you won;t beleive it's an onion

  Seedy
• 

  mouthy

  I like the two titles "Food at the proper time"
  " Kicked the cult cooking"
• 

  Mystla

  how about.. "The Oven Light gets brighter"... or.. "millions now living have never cooked!"
• 

  Lady Lee

  You people crack me up. Good thing hubby isn't sleeping yet
• 

  Xandria

  Sinfully Good Recipes

  an Apostate Chef's best friend.

  From Apples to Apostofests

  the Cook Book for the Food Arts Challenged Apostate

  The Loaves and Fishes way of Cooking

  The ApostoChef's Cook Book

  X
• 

  Ravyn

  "Restaurants are a Snare and a Racket!

  (Cook it at Home...)"

  "Marinate Marinate Marinate!"

  "New World Now--cookbook for those who can't wait for Paradise..."

  "144,000 recipes-well almost"

  "Cooking for The Great Crowd"

  "Evil Slave in the Kitchen"

  "The Beth Sarim Cookbook"

  Ravyn--who is LOL at herself...
• 

  Lady Lee

  Seems we have a lot of jokesters in the house LOL

  Thanks to all who continue to send me recipes. They are wonderful and have all been added to the collection

  I think to make the book marketable I would like to go with

  Dining with JWD Friends or Dining with Simon's Friends

  I will have a brief paragraph to mention who we are and the purpose of the book... well maybe more than a paragraph. Once I have it written I will post it for some feedback from you.