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  1. The Jewish Gardening Cookbook: Growing Plants & Cooking for Holidays & Festivals
  2. Building Community Gardens
  3. Cookbook and Recipes
  4. Cookbook and Recipes | Merri Corner Community Garden

The Jewish Gardening Cookbook: Growing Plants & Cooking for Holidays & Festivals

PDF or Word recipe template forms can be downloaded here and there are hard-copy forms in the shed at the garden which can be posted in the letterbox. Sour cream or plain yoghurt to taste cracked pepper chopped fresh coriander and spring onions. Melt the butter in a large pot. Add the onion, garlic and ginger. Cook for minutes until transparent do not brown or allow to burn. Add the curry paste and stir to combine and fry for about a minute.

Top each with provolone cheese slice. Spread mayonnaise on plain English muffin halves, and then place atop cheese. Cut sandwiches in half, if desired. Preheat oven to degrees F. Peel tomatoes, reserving liquid in a large measuring cup. In a bowl, mix dry ingredients together with tomato liquid. Stir thoroughly and simmer uncovered for an additional 15 minutes, stirring regularly.

Festival Beach Community Garden and Food Forest

Taste and adjust seasoning as necessary. Serve hot or room temperature, or put into plastic freezer boxes, label and allow to cool, then freeze. Eating this rataatouille during the winter will bring fond memories of summers past!

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic.

Building Community Gardens

Brush with olive oil. Bake at F for about an hour, or until veggies are roasted and a little blackened.

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Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender or in small batches in a blender until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. For dial gauge canners use 11 pounds pressure at ft. For weighted gauge canners use 10 lbs. I use whatever it takes to cover the cookie sheet. From: Katie C. Cut baguette into bite size crouton size chunks, place on cookie sheet in degree oven for 15 minutes, dry and crisp.

After removed from oven--in a large skillet heat 3 Tbs. Turn off heat and sprinkle with sea salt. In a large bowl, cut tomatoes into chunks, chop basil, add croutons. Toss and drizzle with Tbs. Mix and serve. Use less olive oil if desired.

Cookbook and Recipes

Great as a left over on lunch the next day. Cook this mixture in a heavy bottomed saucepan or skillet until slightly thickened over medium heat. If using yellow or orange tomatoes, lower the heat. They tend to scorch faster. Use a well-seasoned iron skillet, pour in the hot tomato filling. Spoon big fluffy clumps of the biscuit dough on top, covering the filling. Bake at for about minutes. This dough stays very pale, and will be only barely brown when done. The tomato filling usually bubbles up here and there between clumps of dough.

Serve with ice cream. From: Unknown. Add onions, garlic, and diced chilies e. Add broth, Tomatillos and spices.

Cookbook and Recipes | Merri Corner Community Garden

Bring to a boil and simmer 25 minutes. Add lime juice to taste--start slow and beans and heat thoroughly. Add salt, pepper and powdered chipotle pepper check Penzeys or Whole Foods to taste. May adorn with chopped raw onion, grated cheddar, chopped avocado, sour cream or other condiments, if desired.


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