French

Ratatouille

Submitted by Ruth on

Picture: 

Ingredients: 

4 tbsp. olive oil
2 cloves of garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
1 yellow or red bell pepper, sliced
4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 tbsp. chopped fresh parsley (1 tbsp. dried)
12 fresh green beans, optional (chop off ends and cut in half)

Directions: 

Chop all the vegetables and put into a 9x13 inch baking dish. Add olive oil and spices to vegetables and toss to coat. Cover with tin foil and Bake at 350 for 45 minutes or until vegetables are tender.

-Very Yummy!

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Duck a l'Orange

Submitted by Ruth on

Ingredients: 

1 6 lb. duck
1/2 cup red wine
Orange Sauce:
1 tbsp. orange peelings
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. corn startch
1 1/4 cup orange juice
1 tbsp. honey
1/4 tsp ginger
1/8 tsp. pepper
1 cup orange sections

Directions: 

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.

Serve over duck.

Enjoy

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