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The recipe is from this month's Everyday Food.
Cold Soba Salad with Feta and Cucumber
1 package (8.8 ozs) soba noodles (Japanese buckwheat noodles)
1/2 English cucumber peeled into long ribbons and thinly sliced
1/4 head red cabbage thinly sliced
1 shallot thinly sliced
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 T olive oil
salt/pepper
4 ozs crumbled feta
Cook soba according to package instructions and drain.
In a bowl combine cucumber, cabbage, shallot, parsley, lemon juice and olive oil. Add soba season with salt and pepper. Refrigerate until chilled, top with feta cheese and serve.
Tonight I'm having barbecue ribs, dijon potatoes and steamed broccoli with lemon and garlic oil. For dessert it's Brownie Pudding Cake. I can hardly wait for dinner. I have to idea where I got the recipe. I've had it for years.
1/2 cup flour
1/4 cup sugar
4 T unsweetened cocoa powder
3/4 tsp baking powder
1/4 cup milk
1 T oil
1/2 tsp vanilla
1/4 cup chopped nuts
1/3 cup sugar
3/4 cup boiling water
4 servings
In a medium bowl stir together flour, 1/4 cup sugar, 1 T cocoa powder and baking powder.
Add milk, oil and vanilla. Stir until smooth. Stir in nuts.
Transfer batter to an ungreased 1 qt casserole.
In a small bowl stir together 1/3 cup sugar and 2 T cocoa powder. Gradually stir in boiling water.
Pour the mixture evenly over batter in the casserole.
Bake 350 for 30 minutes until a toothpick inserted near the center of the cake comes out clean. Serve warm.