Recipes from the Hart
1/4 cup olive oil
In saucepan, heat oil and butter. When butter is melted, add garlic and sauté for 2-3 min. Add artichoke hearts, basil, and lemon juice and simmer for 10 min. Add black pepper to taste. Serve warm over pasta with fresh parmesan.
**This sauce is easy and versatile. I have served over linguine, spinach fettucine, and cheese ravioli. I have also added olives, red peppers, red onion. May be good with fish too!
2 1/2 cups drained pitted black olives*
Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.
*best with Spanish, Italian, or Greek olives
Melon Pepper Salsa
1 red bell pepper, seeded and diced
In a large bowl, combine red bell pepper, green bell pepper, jalapeno pepper, red onion, cantaloupe, honeydew and lime juice, mixing well. Toss well with copped cilantro. Cover and chill in refrigerator for at least 1 hour before serving.
Makes 5 to 6 cups. Serve with potato or tortilla chips or as a side dish with grilled chicken, pork or fish.
Nutrition information per 1/4 cup: 13 calories, 0 protein, 0 fat, 3 grams carbohydrate, 0 fiber, 0 cholesterol, 29 milligrams sodium.
Mom Otto's Pickled Beets
Place in a large sauce pan and bring to a slow boil, cooking 15 minutes
1 cup sugar
Remove from heat and add:
They are best when placed in the frig overnight and will keep very
Posted on January 12, 2003
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