Come Into My Kitchen
by

Three file folders rest on my kitchen bookshelf. They hold recipes clipped from newspapers, copied from cookbooks borrowed from the library, copied from magazines in doctors' offices, notes jotted down while watching TV cooking programs and recipes given to me by friends.

The folders are labeled: "Do soon," "Do very soon," and "Do immediately." Every now and then I go through these hoardings and re-arrange them in order of their revised priorities. Some of the recipes in the "Do immediately" get demoted to the "Do soon" category as my schedule and mood (and the market) dictate.

In setting up my system, I followed the example of an insurance agent I knew in Chattanooga some years ago. He had neither associates nor secretary and so his system had to be pared down to the bare bones. Sitting atop his roll-top desk were three black-and-white speckled (what we called "dominecker") file boxes. You remember, the kind with an orange colored hub and with a metal clasp. The boxes bore these titles: "Recent' correspondence," "More recent correspondence," and yes, you guessed it, "Most recent correspondence." So much for organization.

We often read about hostesses so well-organized that they manage a: leisurely soak in the tub a few hours before countdown, a nap with pads of cotton dipped in boric acid covering their eyes to give them sparkle. I'm. still trying, but I haven't managed that nap yet --and the long soak turns out to be a two-minute shower.

Abraham Lincoln, bless his heart, though unaware of the importance of organization in our kitchens, summed it all up for us:

      "Do not worry, eat three square meals a day, say your prayers, be courteous to your creditors, keep your digestion good, steer clear of biliousness and of exercise, go slow and go easy."

Maybe there are other things that your special case requires to make you happy, but, my friend ' these summer recipes will give you a lift.

Easy Scallops or Shrimp Nicoise (for two)

1/2 or 3/4 lb. raw scallops or raw shrimp
2 ripe tomatoes
1 Tablespoon butter
2 cloves garlic, peeled and crushed
1/2 cup dry white wine
1/2 tsp. Salt
1/4 tsp. black pepper
1/2 cup shredded fresh basil leaves (or about 1 tsp. dried)

If you're using shrimp, shell and clean. Set aside. Peel tomatoes by plunging into boiling water for about half a minute; remove, and turn into bowl of ice water. Peel and cut crosswise; squeeze seeds and excess juice out; cut flesh into 1/2-inch pieces; set aside.

In large saucepan, melt butter; add garlic and saute about half a minute; do not brown. Add wine, salt and pepper, cover and cook about a minute. Add scallops (or shrimp) and tomatoes, bring to a boil over high heat, stirring, and cook ONLY UNTIL shrimps are done and turn pink, say, about two minutes. Add basil, toss a few seconds and serve to two delighted people.

New Potato Salad

6 to 8 medium unpeeled red new potatoes
2 Tablespoons olive oil
1/2 red onion, slivered
1 clove garlic, crushed
2 tsp. grated onion
1/8 tsp. cayenne pepper
Juice of 1/2 lemon
2 Tablespoons vinegar
salt and pepper to taste

Boil potatoes until just tender; turn into bowl and cut into chunks. Add olive oil & turn potatoes gently until thoroughly coated with oil. Now add all other ingredients and toss again. Taste; it may require a dash or two of Tabasco. Cover and refrigerate several hours before serving. (Note: All amounts are approximate; you may vary to suit your taste. Leftovers are grand.)  

Zucchini Squares

About 5 medium zucchini
4 eggs, slightly beaten
1 cup Bisquick
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
2 Tablespoons minced  parsley
1/2 tsp. salt
1/2 tsp. oregano
2 cloves garlic, crushed
black pepper

Shred unpeeled zucchini (a processor does this quickly and perfectly) and set aside. You should have 4 to 41/2 cups zucchini. In a large bowl, beat eggs, blend in Bisquick then add all other ingredients, beating until smooth. Stir in zucchini and turn into greased baking dish about 8 x l2 x 2 inches. Bake at 350 degrees about 1 hour or just until top is light brown. Cool slightly, cut into squares. You may sprinkle top with paprika before baking. Serves 6.

Romaine Salad with Garlic Vinaigrette

1 head romaine lettuce
3/4 cup grated Parmesan or Romans cheese

Rinse lettuce, pat VERY DRY and tear into bite-size pieces into salad bowl. Add cheese, then pour following dressing over all and toss well.

 Dressing:

2 large cloves garlic, crushed
l-1/2 Tablespoons mayonnaise
Coarse black pepper to taste
1/2 cup vegetable oil
1/3 cup red wine vinegar
 
Combine garlic, mayonnaise and pepper. Whisk in oil and vinegar until emulsified. Serves 4.
 

Easy Fresh Peach Tart

1 9-inch unbaked pie shell
3/4 cup brown sugar
2 Tablespoons granulated sugar
1/3 cup flour
5 or 6 large fresh Peaches, peeled
1/2 tsp. almond extract

Prepare pastry shell in usual manner, bringing fluted rim higher than usual. Bake at 450 degrees for 5 minutes. Remove from oven and prick any bubbles that might have formed.

Combine brown and white sugar and mix thoroughly with flour. Line pastry shell with half this mixture. Cut peaches into eighths, sprinkle with almond extract and arrange them over sugar-flour layer. Spread remaining sugar-flour mixture evenly over peaches. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake for 40 or more minutes.