Panzanella
Italian Bread Salad
1. Loaf of a chewy crusted bread Ciabat about 4 Cups
cut into 1 inch cubes - about 4 cups. + (avoid) bread made with
honey or sugar or the bread will dissolve in the dressing.)
4 C grape or cherry tomatoes (cut in half) -
a red and yellow combination is nice.
1/2 - 1 cucumber - peeled, cut in half lengthwise
seeded & sliced medium thick.
1/2 C Kalamata or ripe olives - sliced
2. Garlic cloves - minced
1/2 C red onion - chopped or 4 medium scallions - sliced
12 Basil leaves - shredded
1 1/4 C Balsamic Vinaigrette salad dressing *
salt and pepper to taste
1. Cut the bread into 1 inch cubes and air dry for 24 hours or dry in
a 300* oven for 12 minutes.
2. Peel, slice and chop all vegetables except Basil and parsley.
3. Add the 1 1/4 C of salad dressing to vegetables & refrigerate at
least 30 minutes before serving.
4. Then add the Basil, parsley and salad dressing & toss well to
coat all the bread cubes.
5. Let sit at least 30 minutes before serving.
*NOTES:
1. Diced mozzarella cheese may be added when it's non fasting
2. Italian vinaigrette with basil and Romano cheese may be
substituted if you don't care for Balsamic.
3. I take a short cut by using a bottled Balsamic dressing.
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Roasted Root Vegetables
(Taste of Home)
Servings: 10
5 medium red potatoes, cubed
4 medium carrots, Cut into 1/2 inch slices
2 small turnip, peeled and cubed 1 dove garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary or 1 tsp dried & crushed
1/2 teaspoon salt
1/4 teaspoon pepper
Place the potatoes, carrots, turnips and garlic in a greased 13 x 9 x
2 inch baking dish.
Drizzle with olive oil; sprinkle with rosemary, salt and pepper. Stir
to coat. Bake, uncovered, at 350* for 35 minutes. Increase
temperature to 450*; bake 10 - 15 minutes longer or till vegetables
are tender.
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Overnight Floret Salad
Serves 10
1 small head cauliflower, broken into small florets - 6 cups
1 bunch broccoli, broken into small florets about 4 cups
1 bunch green onions, thinly sliced 1/2 cup sugar
1/2 cup cider vinegar
1/2 cup sunflower kernels
6 bacon strips, cooked & crumbled
In a bowl, combine the cauliflower, broccoli, onions, sugar,
mayonnaise and vinegar.
Cover and refrigerate overnight. Just before serving, stir in the
sunflower kernels and bacon.
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~EGG-LESS CHOCOLATE LENTEN CAKE~
Sift together in a bowl:
2C Sugar 2 tsp. Vanilla
3C Flour 2 tsp. White vinegar
2/3C Hershey's cocoa 1 C Mazola Corn Oil
1Tsp. Salt
2 tsp. Baking Soda
Make 3 wells in the preceding mixture. In the first well, add 2 tsp. vanilla
extract and 2 tsp. white vinegar. In the second well, add 1 cup Mazola
corn oil. In the third well, add 2 cups water. Mix together well. Batter
will be thin. Pour into a well greased Bundt pan. Bake in a 350* oven
for 35 - 40 minutes. Cool and transfer to serving dish; dust with
powdered sugar.
Jamileh Berni
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~Anise Lenten Cake~
2 1/2 cups Flour
1 1/2 cups sugar
2 tsp. Baking powder
2 tsp. ground anise
3/4 cup Mazola oil
1 1/2 cups of water
use an 8 inch round or square pan
Grease the pan with tihineh(cream of sesame)
Pour the batter and sprinkle the top with sesame
seeds. Bake at 375 degrees for 40 minutes
Jamileh Berni
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Panzanella Bread salad
Roasted Root vegetables
Overnight Floret Salad
Egg-less Chocolate Lenten Cake
Anise Lenten Cake
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Hasselback Potatoes