Authentic Easy Spanish Recipes

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	A few Spanish recipes Gazpacho 4 servings 1 tb Chives, fresh 1 tb Chervil, fresh 1 tb Parsley, fresh 1 tb Basil, fresh 1 tb Marjoram, fresh 1 Garlic clove 1 Pepper, bell 2 Tomato; peeled & seeded 4 oz Olive oil Juice of one lemon 1 Onion, mild; slice thin 1 c Cucumber; diced Salt & Pepper 1/2 c Bread crumbs Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice. Add about three glasses of cold water or as much as you wish. Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving. Green & Red Pepper Tapas 4 servings 2 lg Green bell peppers 2 lg Red bell peppers 1/4 c Olive oil 6 ea Garlic cloves, sliced Preheat oven to 400F. Roast the peppers on a baking sheet for 15 minutes. Turn them over & bake them for another 10 minutes. Remove from the oven & wrap them separately in a paper bag. Set aside to cool. When cool enough to handle, peel the skin off each pepper & remove the seeds. Slice into 1 cm strips. Heat the oil in a skillet over low heat. Add the garlic slices. When it is golden brown, add the pepper strips. Sauté for 5 to 7 minutes, shaking the skillet occasionally. Serve warm or cold with sangria. Spanish Beef 1/2 pkg. noodles 1 small can tomato soup 1/2 tsp. onion salt 3/4 c. grated cheese 2 Tbsp. Worcestershire sauce 1 c. milk 1 lb. ground beef 1 onion, chopped salt and pepper Boil 1/2 of a 12 ounce package of noodles until half done. Combine soup, onion salt, grated cheese, Worcestershire sauce and milk. Heat until the cheese melts. Brown ground beef, onion, salt and pepper to taste until evenly browned. Place beef and noodles alternately in a greased baking dish. Pour sauce over all and bake for 30 minutes at 375 degrees. Stewed Zucchini And Onion 2 tablespoons Olive oil 2 Garlic cloves -- minced 1 medium Onion -- slivered 1/2 teaspoon Imported sweet paprika1 1/2 pounds Zucchini -- cut into 1/4" slices Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Minced fresh oregano leaves (or 1/2 teaspoon dried oregano) Heat the oil in a shallow casserole. Sauté the garlic and onion a minute or two, then cover and cook very slowly 10 minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and oregano, cover, and cook over a low flame for 10 minutes, or until the zucchini is done to taste.