minutes.
For the Ratatouille: Heat large skillet with oil
inutes. Yield: 3 cups;.
Ratatouille Tart:
Preheat the oven
Make the ratatouille sauce--toss the zucchini, eggplant,
asserole dish.
For the ratatouille; heat 3 tablespoon olive oil
or the black cod and ratatouille:
Cover a baking sheet
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
ave been larger than the recipe-writer's, as by the
Make the ratatouille: Heat the oil in a
ccasionally.
Meanwhile, for the ratatouille, heat 2 tbsp oil in
side.
To make the ratatouille, heat the olive oil in
eserved cooking liquid into the ratatouille. Add pasta and basil to
br>To serve, bring the ratatouille back to a simmer over
nto an appetizer:
Spoon ratatouille into the mini phyllo cups
alt and black pepper. Bring ratatouille to a boil, reduce heat
In a large frying pan over medium heat, combine oil, onion, pepper and garlic.
Cook, stirring until limp.
Add remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for about 35 minutes or until eggplant is very soft; stir occasionally.
Uncover and boil rapidly about 20 minutes, stirring often, until most liquid evaporates.
Salt and pepper to taste. Serve hot.
Makes 4 to 6 servings.
(This recipe is from France.)
erve with Baked Saffron Rice. Recipe #216629.