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THE COMPLETE ALPHABETICAL LIST OF BELMONT CALIFORNIA RESTAURANTS
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Oyster Rockefeller (Rockerfeller) Dip

Ingredients:

• 1 can chopped spinach


• 6 oysters chopped fine


• 3 medium onions chopped fine or grated


• 1 bell pepper finely chopped or grated


• 1 tbsp flour


• ¼ block of butter 1/4 pound


• seasonings to taste

Directions:
Original recipe says to cook flour in butter but not to burn it. However, I usually make a roux as I think it gives it a better flavor.

Add onions, bell pepper and seasonings to the roux. Saute about 30 minutes or until tender. Add spinach and oysters. Simmer an additonal 30 minutes. If you prefer more of an oyster taste add some of the oyster juice.

Enjoy with your favorite cracker.



(Serves --)



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Marinated Onions and Tomato Wedges

Ingredients:

• ½ tsp black pepper


• ¼ tsp thyme


• ¼ tsp oregano


• ¾ tsp salt


• 3 stems of green onion (onion tops), chopped


• ¼ cup chopped parsley


• ⅓ cup canola oil


• ¼ cup red wine vinegar


• ¼ tsp garlic powder


• 6 medium tomatoes, quartered or sliced


• 1 medium Mayan sweet onion sliced

Directions:
In a shallow dish with a cover, combine all the ingredients except the onions and tomatoes. Stir well then add the tomatoes and onions to the mixture and cover. Place in the icebox anywhere from 1 hour to overnight. When serving you could add additional tomatoes (optional) and garnish with avocados. Works well with baked turkey and steamed carrots.


(Serves 6)



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Chrissy's Vegetarian Rice Dressing

Ingredients:

• 1 medium yellow onion


• 1 medium bell pepper


• 1 stalk celery


• 1 ½ cup fresh mushrooms


• 1 can cream of mushroom soup


• 1 can Swanson's Vegetable Broth


• 1 package Yves Vegetarian Ground Round


• 3 tbsp roux


• cayenne to taste


• black pepper to taste


• 2 cups cooked rice

Directions:
Cook rice. Chop the fresh vegetables. Over medium heat in a Magnalite pot, saute the onions, bell peppers and celery until the onions are slightly wilted. Add mushrooms and continue to saute. Stir for about 4 minutes.

Add the can of cream of mushroom and stir. Next, pour the vegetable broth into the empty can of cream of mushroom. Stir and add. Bring ingredients to a slight boil. Add in roux and stir mixture until the roux is totally dissolved. Add in the vegetarian ground beef. Add red and black pepper to taste. Stir and cook for about 2 more minutes. Add the rice about 1/2 cup at a time to the mixture. Tip: add less rice for a "wetter" rice dressing.

(Serves 4)



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Roux

Ingredients:

• ¾ cup oil (Canola or Vegetable)


• 1 cup all purpose white flour

Directions:
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.

The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.



(Serves --)



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