Page 11 - zontacookbook1985

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½ C. lemon juice ½ C. light rum
½ C. orange juice ½ C. sliced fruit
¼ C. sugar (bananas, oranges, lemons,
750ml bottle dry red wine pineapple, peaches)
7 oz. bottle club soda 1 tray ice cubes

Pour lemon and orange juices into a large glass pitcher Pour in sugar and
stir to disslove. Add wine, rum and club soda. Mix in fruit slices and add ice
cubes. Serve immediately May be prepared ahead of time, but add soda,
fruit and ice just before serving.
- Michael Toth
Artichoke Ni66lers

2 (6 oz.) jars marinated 1/8 t. liquid hot pepper
artichoke hearts 2 T onion, finely chopped
1 clove garlic, minced 4 eggs
¼ C. fine ( dry) bread crumbs ½ lb. cheddar cheese, shredded
1/8t. pepper ¼ t. salt
1/8 t. oregano parsley

Drain marinade from one jar of artichoke hearts into a frying pan. (Discard
liquid from second jar.) Chop artichokes and set aside. Add onion and garlic
to frying pan and saute until limp (about 5 to 10 minutes). In a bowl, beat
eggs with a fork. Add crumbs, salt and seasonings. Stir in shredded cheese,
parsley, artichokes and onion. Turn into a 9"Xl3" pan. Bake for 30 minutes
at 325°, or until set when lightly touched. Cool in pan, then cut into 1"
squares. Serve cold, or reheat. May be frozen.
Note: If you use seasoned bread crumbs, do not use any of the seasonings except
parsley.
- Lois Newbold

Mushroom and Onion Pie

15 ( or more) mushrooms, sliced 1 T. white wine
2 medium onions, chopped fine 1 pie shell ( unbaked)
1 T cream
Saute onions until transparent. Add mushrooms, cream and wine. Saute
until it comes to a boil. Cool mixture and put into pie shell. Bake 25 minutes
at 450°
- Moana Steinberg
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