The Rip Van Wrinkler,
XXI, Issue 4, November 2017

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"Never without my teddy. . ."
is the NEW Contest!
Enter storiesĀ &/or PHOTOS by January 1st.


Fiona Herhoffer.

Nemo Bryne and his duckie.

Harley Dering.


Melted Cheese with pineapple on focaccia.

Fried Green Tomatoes - from Easy Recipes

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
Do not crowd the tomatoes, they should not touch each other.
When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.


RED LENTILS, from Luisa Ghetti

Red lentil salad with citrus fruit.

This recipe comes from the September 2017 issue of the Monthly Sale & Pepe. I only made a change: I replaced basilic vinegar with melancholy molasses.

(for 4 people)

1 cup red lentils
1 orange
1 red grapefruit
1 tender celery tender
1 onion
1 carrot
2 tablespoons of pomegranate molasses
olive oil


Wash the lentils in plenty of water for about 8 minutes and drain immediately Passing them in cold water. In the meantime, make a crunch of carrot celery and shrimp. In a bowl, peel the citrus fruits and cut them alive, trying to pick up the liquid part and cut the pieces into pieces.
Mix the cold lentils with chopped, oil, molasses, citrus liquid, salt and melancholy molasses. Finally, add the pieces of orange peel and grapefruit peel and occasionally even a little bit of ranacity if it is not treated.


Be careful not to starve the lentils: in a very short time they can be discarded and bake. The appearance of this salad is not the most beautiful but I assure you the flavor will surprise you. Try. Fast and very good.

Cold red and bulgarian lentils.
A few days ago, through FB, I discovered a really original Turkish tradition recipe. I asked direct info from the author, who told me that the bulgur was fine, and in case you did not find it you should pass it to the blade mixer, or you can use the cous cous fine.
I transcribed the recipe for you. I made one and a half dose and got 58 croquettes, so I kept the recipe so it's under forty.
Start in time for the dough to cool down. It can be refrigerated before being eaten.

(40 pieces)

1.5 cups of red lentils
3 cups of water
1 cup of bulgur
2 large red onions
olive oil
2 tablespoons tomato concentrate
a large handful of chopped parsley
juice of 1 lemon
salt, pepper
little spicy chili

lettuce or other green leaf to serve.


Wash the lentils, drain them emulsify with medium water until the water is absorbed, to About 15 minutes.
Turn off the flame and add the bulgur, stirring. Cover with the lid and leave it until it gets cold.
Chop the onions, cook them in a pan with a drop of oil. Finally add the tomato concentrate and cook for a few minutes.
Season the mixture of lentil lentils with warm salt, pepper, chilli, lemon juice and lastly the onion with the concentrate.
Mix well with a wooden spoon.
Add the onion with the green part and chopped parsley.
Dampen your hands and helping with a spoon, for a large dose of a thin walnut or spoon, form the croquettes.
Place them on a plate and allow them to cool well in the fridge.
Serve on green salad leaves sprinkling with lemon juice and / or other spicy chili.


Really a revelation. They are not fried croquettes though they seem to be. Taste and consistency are particular.
Ethnic but also for all those who love vegetables.
You can prepare them for time and preparation is really easy.

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