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