recipe 0505

May 05, 2004

Italian Vegetable Saut

1/3 cup chopped onion

2 cloves garlic, minced

4 tablespoons olive oil, divided

1 cup chopped green bell pepper

2 medium potatoes, cut into 3/4-inch chunks (3 cups)

4 medium zucchini, cut into 1/2-inch slices

141/2-ounce can diced tomatoes

1 teaspoon salt

1/2 teaspoon ground black pepper


In a large skillet cook onion and garlic in 2 tablespoons of the oil until tender. Add remaining oil, bell pepper and potatoes to skillet. Cook and stir for 10 minutes.

Add zucchini; cook and stir about 5 minutes more or until potatoes and zucchini are crisp-tender. Stir in tomatoes, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 5 to 10 minutes or until potatoes are tender.

Serves 8.

White Chocolate Delights

2 cups (12-ounce package) Nestl Toll House Premier White Morsels

2 teaspoons shortening

13/4 cups chopped nuts, broken pretzels, flaked coconut, crisp rice cereal, miniature marshmallows and/or almond brickle pieces

In a heavy, large saucepan cook and stir morsels and shortening over low heat just until smooth. Do not overheat. Remove from heat. Fold in nuts, coconut, cereal, marshmallows or brickle.

Drop by rounded teaspoons onto a wax-paper-lined cookie sheet. Cool.

Makes 24.|3/16/04|***

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