Food Terminology  A to Z (continued)

Polenta:  A corn meal or farina mush, to which Italians usually 
              add cheese
Potage:  A thick soup
Puree:    To press fruits or vegetables through a small sieve to
                reduce them to almost liquid form
Ramekin: Individual baking dishes
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Salt  Substitute
 
Fill mixture in a salt shaker you may need to make larger holes
in top.  Mix all ingredients in bowl and stir well.
5 tsp.  onion powder 
1 Tbl. garlic powder
1 Tbl. paprika 
1 Tbl. dry mustard
1 tsp. thyme 
1/2  tsp. white or black pepper
1/2 tsp. celery salt 
1/2 tsp. chili powder
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Meat Cabbage Casserole

1 Lb. lean ground meat         
1 medium onion, chopped
2 Tbl. butter or margarine                     
1 cup finely shredded carrots
3 cups finely shredded cabbage
1 tsp. salt & dash or two of black pepper
1 jar (16 oz.) herb-style spaghetti sauce 
1 Tbl. Worcestershire sauce
1 Tbl. chopped chives or parsley
1/2 cup grated Cheddar cheese

In medium skillet, sauté onion in butter until soft, not brown.  Add meat, cook until meat loses pink color. In a 2 quart buttered baking dish, layer carrots and half the cabbage, sprinkle with salt and pepper.  Add meat mixture, press down slightly, add remaining cabbage. Mix Worcestershire sauce,chives to spag. sauce, and pour over top of casserole.  Cover, bake at 350 D. for about 1 hour or until cabbage is soft .  Add cheese on top, bake uncovered for another 5-7 minutes until cheese is melted.  Serve. Yield 4 servings. Easy, healthy, and good.  You could use g. turkey.
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Spanish  Tortilla  with  Corn

6 eggs
3 tbl. olive oil
4 green onions with tops, thinly sliced
3 cups corn cut off cob or drained frozen or canned whole kernel corn
1/4 cup slivered or chopped red or green bell pepper
2 Roma tomatoes, diced
1 tsp. minced fresh or 1/4 tsp. dried marjoram leaves
Little salt and pepper
 
Heat oil in large iron skillet add green onions, corn, and bell pepper (or pimiento) sauté until onions are tender, not browned.  Stir in tomatoes and marjoram, slat and pepper, remove from heat.  Beat eggs,return skillet to heat then add eggs; cook until bottom is firm and lightly browned about 4-5 minutes.  Carefully turn omelet over with wide spatula, or broil minute to set top of omelet. Serve hot or cold, cut in squares or wedges. Serves four
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Zephaniah 3:17      The Lord thy God in the midst of thee is mighty; he will save, he will rejoice over thee with joy; he will rest in his love, he will joy over thee with singing.