CONTENTS:
GARLIC WITH ROSEMARY OIL
INDIAN DIPPING SAUCE
CINNAMON APPLE CHUTNEY
SALAD: SOUTHERN-STYLE BARLEY
Hello, welcome back to the Hi Arbor, coming to you from the
MailStation because of a situation of transition with computers.
Today is the Great American Meatout so give today to the animals
and get all your food from plant sources. And what difficult
times these are for humans, too. To relax try pouring hot water
over a tea bag in a cup, then enjoying the aroma of the steeping
tea.
For now please write to me at ryvang@mymailstation.com. The next
issue of the Hi Arbor will be sent on April 17, 2003.
All of you take care, Roxanne
GARLIC WITH ROSEMARY OIL
For Christmas my sister and brother-in-law gave me some
wonderful garlic with rosemary oil from Bittersweet Herb Farm
(TM), Shelburne MA 01370.
Here is a recipe that came with the oil:
INDIAN DIPPING SAUCE
Place Garlic with Rosemary Oil in a small dish. Add a dash of
balsamic vinegar and whole cloves of roasted garlic. Serve with
crusted bread for dipping.
I found the following chutney recipe inside the top flap of a
Celestial Seasonings peppermint tea box. Celestial Seasoning
teas are easy to find in both the supermarket and natural food
stores.
CINNAMON APPLE CHUTNEY
6 Celestial Seasonings Cinnamon Apple Spice tea bags
2 cups water
6 cups chopped apples (no need to peel or core) [I offer
that the apples should be cored]
1/4 cup raisins
1/2 chopped walnuts [I think they mean 1/2 cup]
other dried fruit or nuts that sound good (optional)
Place Cinnamon Apple Spice tea bags in a heavy pan, add water
and bring to a boil. Steep over low heat for 5 minutes. Remove
and gently squeeze tea bags over pot, then discard.
Add chopped apples and a dried fruit and nuts to pot. Simmer
everything over low heat for at least 1 hour or as long as all
day. Chutney should be thick and chunky.
From the AJC (8-22-02):
SALAD: SOUTHERN-STYLE BARLEY
6 servings
Vegetable cooking spray
1/2 cup chopped green onions
1 vegetable bouillon cube
1 cup pearl barley
1 1/2 cups chopped fresh okra
1 cup fresh yellow corn (about two ears)
1/2 teaspoon hot sauce
1 cup chopped tomato
2 tablespoons diced pimento
3 tablespoons olive oil
1 teaspoon red wine vinegar
Coat a large nonstick skillet with cooking spray. Over medium-high heat, sauté' green onions until tender. Stir in 2 1/2 cups water, bouillon cube and barley and bring to a boil. Cover, reduce heat and simmer 20 minutes until barley is tender and liquid is absorbed. Stir in okra, corn, hot sauce, tomato, pimento, olive oil and vinegar. Serve slightly warm or at room
temperature. - Adapted from "Cooking Light Cookbook 1991" (Oxmoor House)
The End
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