hrough.
Meanwhile, to make caponata, toss onion, eggplant and zucchini
Stack spinach leaves, about 12 at a time, then cut crosswise into narrow strips and set aside.
For each wrap, spread a fourth of the cheese to within half an inch of edge of each tortilla.
Scattter spinach strips over the bottom two thirds of the tortilla and gently press onto the cheese.
Mix hummus and mushrooms in a medium bowl, then spooon on top of spinach, spreading to cover.
Top with a fourth of the caponata and roll up tightly from the bottom.
To serve, cut each wrap diagonally.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put pasta water on to boil.
In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
Put pasta in boiling water.
Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve ...
heese.
(Note, the victorias caponata only has 4 total carbs
Make the caponata: In a heavy skillet heat
rain.
Meanwhile, for the caponata, heat oil in a medium
br>Cool the caponata well before serving. The caponata may be placed
Preheat the oven to 400 degrees F.
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.
In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
Season each piece of fish with salt and pepper and ...
br>Uncover and simmer until caponata is thick and vegetables are
ow and simmer uncovered until caponata is thickened, about 15 minutes
Saute pine nuts in olive oil and drain.
Then continue on with recipe.
br>Meanwhile, to make the caponata, heat remaining oil in a
rom the oven. Arrange the caponata on plates and sprinkle with
int sized jars.
Ladle caponata into jars leaving 1 inch
Mix the ingredients together chill one hour.
Serve.