* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANNES SUMMER SALAD
 Categories: Salads
      Yield: 4 Servings
 
      3 sm Eggplants; -OR-
      1 lg -Eggplant
    1/2 ea Green pepper
      1 lg Tomato
      3 lg Celery stalks
      3 sm Potatoes, new
     12 ea Black olives
MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Olive oil
      3 T  Red wine vinegar
      2 ea Garlic cloves; minced
      1 ds Pepper
      1 ds Basil, dried
 
  I used vegetables on hand. Other in-season vegetables (ie. beans)
  could be used. As well, feta cheese or mozzarella cheese could be
  added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander
  and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant
  slices and green pepper. (Eggplant should be lightly browned and
  outer green pepper skin charred). Place green pepper in paper bag,
  let stand 1/2 hour. peel green pepper under running water. Dice
  eggplant slices and green pepper. Place in large bowl. POTATO: Boil
  potatoes until tender (about 10 minutes). Cool. peel, dice and place
  in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop
  tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery
  and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,
  garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
  Let marinate at room temperature at least 1/2 hour and then put in
  fridge. Toss and stir occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Summer Sundae
 Categories: Desserts, Fruits, Ice cream
      Yield: 4 Servings
 
  2 1/2 c  Apricots; sliced, divided
      2 ts Dark brown sugar
    1/4 ts Orange peel; grated
      2 c  Vanilla or raspberry nonfat
           -frozen yogurt
           Raspberries, optional
           Slivered orange peel, opt.
 
  In a medium-sized bowl, combine 2 cups apricots, brown sugar and
  grated orange peel.  Spoon evenly into individual dessert dishes; top
  with frozen yogurt.  Garnish with raspberries, remaining sliced
  apricots and slivered orange peel.  Serve immediately.
 
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... Sincerely yours Gigi
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