SummerTime Snack  

Celery Stalks, 8 oz. cream cheese, 2 to 4 oz. blue cheese 

Mix the cheeses and spread into the celery stalks 

I usually cut the celery stalks into 2 to 3 inch pieces and arrange
them on a serving platter with baby carrots, broccoli, cauliflower,
and sliced green and red peppers.  You can also add finely chopped
chive, scallion, or red pepper to the cheese mix for a little added
color. Peanut Butter, without the cheese, is great too.


 
Top Of Page



September 1998
Montly Theme and Recipe



Summertime Cooking was still the theme and a Garlic and Lemon Grilled

Tuna Steak recipe was published in the Cooking Capers Pod Newsletter, Volume II. Number 2.





Garlic and Lemon Grilled Tuna Steaks 

Steak Marinade  

3 cloves of garlic , minced 
1/4 cup of lemon juice, no seeds 
sprinkle of salt and pepper ( less than a 1/4 teaspoon ) 

Steak Sauce  

5 to 6 cloves of garlic , sliced  
1/4 cup lemon juice 
1 to 2 shallots, sliced ( the green part is good too )  
3 tablespoons of olive oil ( I use extra virgin )

4 to 6 Tuna Steaks  

Mix the marinade and dip the tuna steaks.
Marinade for about an hour or so in a refrigerator.
Turn the steaks a couple of times during the process.  

Cook the sauce by heating everything in a pan for a few minutes.
Just get the garlic a bit brown and the shallots slightly soft. 

Cook the steaks. Make sure the grill is hot ( clean too ).
This takes maybe 3 to 5 minutes on each side.
Tuna steaks are done when they are white all the way through.
Don’t over cook them. 

This will work for 4 to 6 tuna steaks. For added pleasure ,
I recommend grilled vegetables with the fish. Try summer squash,
zucchini squash, and red and green peppers. Yellow peppers work good too.
Just add a bit of butter or olive oil , lemon , a sprinkle of garlic,
salt and pepper. These vegetables take about the same amount of time to cook
as the fish steaks depending on how hard you like it. 



Top Of Page

October and November 1998
Montly Theme and Recipe

These two months were the squashes. We made pumkin seeds and cooked
acorn and butternut squash. Here is a couple of the recipes.

Squash One

This one is too simple. 

Cut a squash, butternut, acorn, what have you, in half. Cut the butternut length 
wise. Bake for 30 minutes or so at 375 and eat. 

Squash Two

Put a ball of sausage in the squash and bake. Real nice flavor. 

Squash Three

Add rice stuff, like fried rice or something to the squash after about 15 or 20 
minutes and continue to bake.  This would be vegetarianish if you like. 

And guess what? three small acorn squash or butternut squash makes six side 
dishes ! Try it ! 


Baked Pumpkin Seeds # 1 

These pumpkin seeds turned out the best for me. 
 
Ingredients 
 
I started with a small pumpkin, about a five pounder and used half the seeds. 
Two tablespoons of salt in one cup of water. 
 
Preparation 
 
Cut top off of pumpkin (if you want to carve a smiley face later) 
Scoop out seeds 
Squeeze seeds loose from the pumpkin stuff 
Rinse seeds and remove remaining pumpkin stuff 
Bring rinsed seeds and salt to boil 
Simmer 20 minutes or so 
(the seeds change color slightly, the innards become visible 
Drain and spread on cookie sheet (I spray with spray stuff) 
Bake about 20 minutes at 375 
Shake the pan once or twice while baking and the seeds 
are done when crunchy 

Baked Pumpkin Seeds # 2 

These ones are real, real, real salty 

Ingredients 
 
I started with that small pumpkin, about a five pounder and used half the seeds. 
One tablespoon vegetable oil (I used extra virgin olive oil) 
One tablespoon salt 

Preparation 
 
Get the seeds clean again 
Mix the seeds salt and oil for awhile 
Bake on cookie sheet for 20 minutes at 375 

NOTE: These pumpkin seeds are salty 



Top Of Page

December 1998
Montly Theme and Recipe

The holidays hit and shrimp and smelts were my thoughts 
for those holiday entertaining and parties nightmares.

The cooking capers newsletter contained the recipes. Please check here.



Top Of Page

January 1999
Montly Theme and Recipe

The fridgid weather finally encrusted me in its icy talons.
Well, something like that. Never-the-less, this calls for war.
Soups and stews or a chowder I find to be excellent weapons
against the cold.

The cooking capers newsletter contained the recipes. Please check here,
or go right over to my vegsoups recipe page.


Top Of Page



Top Of Page

February 1999
Montly Theme and Recipe

I have forgotton already.



Top Of Page

March 1999
Montly Theme and Recipe



Key Limes by Lee! You really have to go check the newsletter and her 
recipes HERE



Top Of Page

April 1999
Montly Theme and Recipe
I never kid about SQUID even if some of you thought differently.
SQUID