Recipes from Cooking with Doyle Moore on Focus 580

September 5, 2001:  Fresh Vegetable Dishes

CABBAGE SALAD

First, mix these ingredients together ahead of time and store in refrigerator:

• 1½  cups slivered almonds

• 1 package of ramen noodles (throw away seasoning and break up noodles)

• ¼ cup sesame seeds

• ½ cup of butter

Next, brown the cabbage in a frying pan slowly and keep stirring until light brown.

Now you are ready to mix the dressing:

• 1 cup oil

• ¾ cup sugar

• 3 Tbsps. soy sauce

• ½ cup vinegar

Mix ingredients together with a beater

Afterwards shred the cabbage and dice some onion and celery.  Add the dressing, and just before serving add the nut mixture.

GAZPACHO

• 4 ripe large tomatoes

• chicken broth

• tomato juice

• cucumber

• green scallions

• pepper

Not puréed, but made chunky.

CORN TART WITH CHEESE AND TOMATOES

• 2½-3 cups of shredded zucchini

• 1 small red pepper (chopped)

• 1 leek or small onion.

Salt these vegetables with about 2 tsp. of salt and let sit for an hour; then drain and squeeze out as much liquid as you can.

• 4 ears of corn

• ½ Tbsp. ground cumin

• ¼ tsp. cayenne pepper

• ¼ cup corn meal

• 1 cup shredded mozzarella

• 2 eggs (beaten)

• 1/3 cup chopped parsley

• Dijon mustard

• basil

• olive oil

• tomatoes

• parmesan cheese

Boil the ears of corn and cut the corn off the cob.

Mix the drained vegetables and the corn with the corn meal, ground cumin, cayenne pepper, shredded mozzarella, eggs and chopped parsley.  Add two-thirds of the corn, reserving the rest.  Pat this mixture into a greased tart pan.  Bake for 45 minutes at 350 degrees.  After baking, let the patties cool and brush the top with a Tbsp. of Dijon mustard, sprinkle with 1/3 cup of any cheese you’d like and about 1/3 of a cup of parmesan cheese.  Over this, sprinkle the remainder of the corn and some tomatoes.  Sprinkle fresh basil and drizzle with olive oil.  Afterwards bake again for 20 minutes.  Serve hot or cold.