Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site zehntel.UUCP Path: utzoo!watmath!clyde!floyd!harpo!seismo!hao!hplabs!zehntel!berry From: berry@zehntel.UUCP Newsgroups: net.cooks Subject: Re: food dehydrator questions - (nf) Message-ID: <1325@zehntel.UUCP> Date: Tue, 28-Feb-84 04:23:39 EST Article-I.D.: zehntel.1325 Posted: Tue Feb 28 04:23:39 1984 Date-Received: Fri, 2-Mar-84 16:17:43 EST Sender: berry@zehntel.UUCP Organization: Zehntel Inc., Walnut Creek, CA Lines: 27 #R:tekig1:-154900:zinfandel:4300049:000:1017 zinfandel!berry Feb 24 10:44:00 1984 Dried Tomatos are very good to cook with, keep well and give you something to do with all those tomatos from your garden. (What? you planted ALL the seeds in that packet!!!) Here is a recipe from the Sante Fe Grill in Berkeley, courtesy that wonderful show 'The Great Chefs of San Francisco'. I don't remember what it's called though. Take dried tomatos (preferably sun-dried) and marinate them in olive oil until soft. Take feta cheese in amounts about equal to how much one person can eat, in the shape of short cylinder (about the shape of a tuna-fish can.) Place tomato on the top and bottom, and wrap in a fresh grape leaf (I have a grape vine in my back yard, hee hee!). Grill over hot coals until the leaf is blackened and the cheese is soft. Place on plate, unwrap, leaving cheese on leaf, and serve with toasted San Francisco Sourdough bread. (Well, any sturdy French-style bread will do, I guess, if you HAVE to.) Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900