Fortuna Cooks

Wash asparagus to remove grit , but do not soak stalks. Cut off ends of stalks. Wrap asparagus in aluminum foil and set in skillet. (To speed cooking, prick foil with fork in several places before placing in skillet). Add cold water to skillet to cover package, cover pan and bring water to a boil. Cook about ten minutes or until tender.

Fortuna California Cooks

Winnipeg Theme Hotels Room Pembina Highway

Manitoba Tourism
www.fortunacooks.com

1 lb Eggplant

1/2 cup boiling Water

1 small Onion (Chopped)

1/2 teaspoon Salt

2 cups fresh Tomatoes ( chopped)

1 /2 cup Onion ( finely chopped)

1 clove Garlic (Minced)

1 /2 diced Green Chilis

1/2 teaspoonSalt

1/2 teaspoon Sweet Basil

1/2 teaspoon Salt

1/2 teaspoon Sweet Basil

2 Eggs (beaten)

1 cup grated Monterey Cheese

peel and cut eggplant into 1 inch cubes and cook with onion in boiling , salted water for 10 minutes. Drain. Combine with rest of ingredients, except cheese. Put into oiled, 1 1/2 quart casserole and cover. Cover and bake in 375 F oven for 1/2 hour. Remove cover and reduce heat to 350 degrees F. Sprinkle top with cheese. Continue to bake until cheese melts and becomes bubbly. (serves 4)

Fortuna California Cooks
www.fortunacooks.com

Pare eggplant and cut in 1/4 inch slices crosswise. Sprinkle with salt , garlic salt and pepper. Dip into flour. Then dip in egg which has been beaten with 2 tablespoons of milk. Roll in fine dry bread crumbs until completely covered. Fry in hot fat ( Olive oil is a good choice) from 2 to 4 minutes. Drain and serve hot.

Fortuna California Cooks
www.fortunacooks.com

1 1/2 lbs fresh Brocolli

1 teaspoon Salt

Boiling Water

1/4 cup cooking Oil

1 clove Garlic

2 tablespoons firmly minced Onions

2 tablespoons Lemon Juice

Wash Broccoli , split each stalk lengthwise just to the flower. Place flat in a large skillet; sprinkle with salt , pour in boiling water until one inch deep. Cover and simmer 15 minutes ( or until stalks are tender crisp) . Lift out to pie plate. Pour water out of skillet, then pour in oil. Add garlic and onion and cook till golden. Discard garlic ; add broccoli and heat, shaking gently, until well coated. Add more salt if necessary and drizzle with lemon juice.

makes four servings

Fortuna California Cooks

winnipeg hotel restaurants theme room pembina

www.fortunacooks.com

Wash broccoli and trim off ends of stems , but do not remove branches.

If stems are over 1/2 inch in diameter, make lengthwise gashes through them almost to the the flowerets. The stalks will then cook as quickly as the flower buds. Drop the broccoli into a small amount of salted boiling water. Cover and cook quickly just until tender, about 10 minutes . Serve hot.

Fortuna California Cooks
www.fortunacooks.com

3 cups sifted Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/2 cup Butter

1/3 cup Sugar

1 Egg

2/3 cup Honey

1 teaspoon Lemon Flavoring

1/2 cup Raisins

1/2 cup very soft Gumdrops ( NO LICORICE)

Sift together the flour, soda and salt and set aside. In a large bowl, cream together the butter and sugar. Add the egg, honey and lemon flavorings. Stir in raisins and gumdrops. Then add dry ingredients a little at a time. mixing well. Shape into a sausage roll, 3 inches in diameter , and wrap in wax paper. Chill overnight. To bake slice cookies with a sharp knife and place on a greased cookie sheet. ( If dough becomes soft, put it back in refrigerator to chill). Bake 8 to 10 minutes at 375 F.

Fortuna California Cooks

www.fortunacooks.com

4 Eggs

1 Cup Salt

1/4 teaspoon Salt

1 1/2 pounds ( 3 cups) Ricotta Cheese ( or low fat cottage cheese) pressed through a fine sieve

1 cup heavy (Whipped Cream)

4 tablespoons sifted all purpose Flour

1 teaspoon Vanilla

3 tablespoons fresh Lemon Juice

1 tablespoon grated fresh Lemon Peel

1/2 cup seedless Calif. Raisans

Press all but 3/4 cup of the crumbs firmly over bottom of a 9 inch spring-form pan. Bake in 350 F degree oven for 15 minutes or till lightly browned. Cool on a rack. In a large mixing bowl, beat eggs until light colored. Gradually add sugar, beating until the mixture is thick and light in color. Thoroughly beat in salt and ricotta cheese ( or cottage cheese), then cream. Beat in flour, vanilla and lemon juice. Fold in lemon peel and raisins. Pour over cooled crust. Sprinkle reserved crumbs evenly over top. Bake in a 350 degrees oven for 1 hour and 10 minutes ( or until toothpick inserted in center comes out clean). Turn off oven and leave oven door open, allow cake to cool in oven for about 2 hours. Cover cake and chill. At serving time ,remove sides of pan , and cut cake.

Fortuna California Cooks

www.fortunacooks.com