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* Rasta Pasta
* Vegetables Gratin
* Healthful Caesar Salad with Garlic Croutons

Rasta Pasta
The Enchanted Garden Resort, Ocho Rios, Jamaica

Makes 6 servings

  2 tablespoons vegetable oil
  1 clove garlic, minced
  1 medium onion, finely chopped
  1 green bell pepper, thinly sliced
  1 red bell pepper, thinly sliced
  1 yellow bell pepper, thinly sliced
  1/2 teaspoon dried oregano
  1/2 teaspoon dried basil
  5 drops Tabasco sauce
  1 cup prepared tomato sauce
  1 pound curly pasta, cooked and drained

 1. In a sauté pan large enough to hold all of the ingredients including
 the cooked pasta, over medium heat, warm the oil. Add the garlic and cook,
 stirring for 1 minute. Add the onion and cook, stirring, for 3 minutes.

 2. Add the bell peppers and cook, stirring, for 6 minutes. Add the
 oregano, basil, and Tabasco; cook, stirring, for 1 minute.

 3. Add the tomato sauce and heat through. Add the pasta and heat through.

 Copyright 1995 Acorn Associates, Ltd.

 Vegetable Gratin
 Sonoma Mission Inn, Boyes Hot Springs, California

 Makes 6 servings

  2 cloves garlic, chopped
  2 shallots, chopped
  1 tablespoon chopped fresh basil, or 1 teaspoon dried
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  2 medium yellow squash (about 10 ounces), thinly sliced lengthwise
  2 medium zucchini (about 10 ounces), thinly sliced lengthwise
  3 tomatoes, sliced
  2 tablespoons grated Parmesan cheese
  1/4 cup dry bread crumbs

 1. Preheat the oven to 400 F. Lightly oil an 8-inch square baking dish.

 2. Evenly spread the garlic, shallots, and basil in the bottom of the
 prepared dish. Season with salt and pepper. Angle the yellow squash,
 zucchini, and tomatoes in upright layers, repeating the pattern until all
 the vegetables are used. Alternate each of the ingredients. Sprinkle the
 top with the cheese, then the bread crumbs.

 3. Bake for 40 to 45 minutes, until the vegetables are tender. Let stand
 for 5 minutes before slicing to serve.

 Copyright 1995 Acorn Associates, Ltd.

 Healthful Caesar Salad with Garlic Croutons

 Makes 4 servings

  2 hard-boiled egg whites, finely chopped
  2 anchovy fillets, chopped
  2 tablespoons prepared mustard
  2 cloves garlic, chopped
  Juice of 1/2 lemon
  1 tablespoon red wine vinegar
  1/4 cup vegetable oil
  1 large head of leaf lettuce, washed, dried, and chopped into bite-sized pieces
  1 cup garlic croutons (see following recipe)
  3 tablespoons grated Parmesan cheese
  3 drops Tabasco sauce
  5 drops Worcestershire sauce

 1. In a salad bowl, blend together the hard-boiled egg whites, anchovies,
 mustard, garlic, and lemon juice to make a paste.

 2. Add the vinegar and slowly blend in the vegetable oil.

 3. Add the remaining ingredients and toss to coat thoroughly.

 Garlic Croutons

 Makes 2 cups

  3 cloves garlic, finely minced
  1/3 cup olive oil
  6 slices bread, crusts removed, cut into 1/2-inch cubes

 1. In a small bowl, combine the garlic and oil. Cover and let marinate for
 3 hours or longer.

 2. Preheat the oven to 400 F.

 3. Place the bread cubes in a single layer in a saute pan or baking pan.
 Pour the garlic and oil mixture over the bread and stir to coat.

 4. Bake for 10 minutes, or until golden brown.

 NOTE: The croutons can be stored in a covered container in the
 refrigerator for 2 weeks.

 Copyright 1995 Acorn Associates, Ltd.






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