"If the Amish
make it, you'll find it at Amish Pleasures."
| Clean and
slice the vegetables. If broccoli is used, cut the stem into strips and
put in a pan with salted water to cover. Cook only until tender crisp,
do not overcook. Remove the vegetables with tongs and drain on paper
towels. In a small bowl, combine the lemon juice, garlic, oil, herbs,
salt and pepper. Pour over the vegetables. Sprinkle with lemon zest, if
desired. Cover with plastic wrap and refrigerate until cold. Drain with
tongs or serve in marinade.
4 cloves of garlic, cut into very thin slices
3/4 c. olive oil
1/2 t. oregano
1/2 t. chives
1/2 t. sweet basil
1/2 t. mint leaves
freshly ground black pepper to taste
whole spring onions or slices of onion
yellow squash, sliced
1 T. finely grated lemon zest, yellow part only (optional)
salt to taste (optional)
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The recipe above appears in:
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groff's Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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