Curry Bean Salad, Italian Stew Hunter's Style, Tomato Tart

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Tomato Tart

1 9 " pie crust

6 fresh medium sized tomatoes cut into wedges

1/4 cup fresh basil, chopped

1 clove garlic, minced

3/4 cup parmesan cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup mayonnaise

1/2 cup onion

1/2 cup mushrooms

1 tablespoon parsley, chopped

pepper to taste

Preheat oven to 350. Bake pie crust about 15 minutes. Saute onion and

mushrooms in one tablespoon butter until onions are translucent. Set

aside. Mix together cheeses, mayonnaise, garlic and basil. Stir in

cooled mushrooms and onions. Place tomatoes into pie crust, with the

skin down. Spoon cheese misture evenly over tomatoes. Sprinkle

parsley and pepper on top. Bake for about 30 minutes, or until brown

and bubbly.

Tastes good hot or cold

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Italian Stew Hunter’s Style

1 tablespoon olive oil

3/4 lb. stewing beef, cubed

2 small onions, peeled and cut in half

1 small clove garlic, crushed

2 tablespoons tomato paste

1 tablespoon flour

1/4 teaspoon chili powder

1/4 teaspoon dried leaf oregano

1/4 teaspoon dried leaf rosemary

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups canned tomatoes

2 tablespoons chopped parsley

1/3 cup water

2 medium carrots cut into 1-inch pieces

1/2 cup elbow macaroni

2 tablespoons grated Parmesan cheese

Heat oil in heavy saucepan. Add beef and cook over medium heat, stirring

occasionally, until lightly browned on all sides. Add onions and garlic and

continue stirring 5 minutes. Combine tomato paste, flour, chilli powder,

oregano, rosemary, salt, and pepper. Stir into mixture in pan along with

tomatoes, parsley, and water. Bring to a boil, reduce heat to low, cover, and

simmer 1 hour and 15 minutes. Add carrots and continue simmering 45 minutes or

until meat is tender.

Cook macaroni according to directions on package while stew is cooking. Rinse

under cold running water, then stir into stew at end of cooking time and heat

well. Stir in cheese and serve immediately. Good with crusty bread.

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Curry Bean Salad

125 g fresh beans

salt

1 small onion

1 teaspoon olive oil

1 teaspoon curry (or to taste)

1 teaspoon brown sugar

1/2 cup chicken bouillon (instant)

1 ½ teaspoon cornstarch

1 teaspoon vinegar Wash and clean the beans and cut in 1 inch pieces. Cook in

lightly salted water until tender – about 15 minutes. Drain. Peel and slice the

onions. Heat oil in a small pan and sauté the onions until cooked but not brown.

Add the curry and cook stirring occasionally for a minute. Add the curried

onions together with the sugar to the beans. Pour the hot chicken bouillon over

the beans. Bring to a boil. Remove from heat. Mix the cornstarch with the

vinegar and stir into the beans. Return to heat and bring to a boil, stirring

constantly. Reduce heat and stir one minute. Serve warm or cold. Note: The salad

is very good served with cold sliced meat loaf or chicken. You can keep the

salad for 3 to 4 days in the refrigerator. Instead of fresh beans you can use

canned beans.

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