ORIENTAL SALAD
Dressing:
1 cup oil
6 tbls balsamic vinegar
3 tbls lemon juice
2 tbls soy sauce
1/2 tsp ginger
1 tsp dry mustard
1/2 cup sugar
1/3 cup honey
1 tsp salt
1 tsp paprika
Dash ground red
pepper
Dash tabasco
Whisk all ingredients until blended
Salad:
1 head Bibb lettuce, torn
2 green onions, chopped
Mandarin oranges
1/2 cup chopped pecans, toasted
Mix salad ingredients together. Chill. Lightly toss with dressing when ready to serve.
PINEAPPLE
CHEESE BALL
8 oz cream cheese,
softened
8 oz crushed pineapple, drained, reserving juice
2 oz chopped, toasted pecans
Dash of tabasco
Mix all ingredients together. Chill. Serve with Ritz crackers.
CARAMEL CANDY
6 cups sugar
2 cups Pet milk
1/4 tsp soda
1 stick butter
1 tsp vanilla
4 cups chopped pecans
Caramelize 2 cups sugar in heavy skillet over light heat, stirring with a wooden spoon until the color of light brown sugar. In a heavy cooking vessel, put 4 cups sugar and milk. Cook on low heat until it simmers, then add caramelized sugar, stirring all the while. Cook until it reaches a good ball stage. Add soda and stir until it foams. Add butter and set aside until it reaches room temperature. Add vanilla and beat until glossy. Add nuts and put in buttered pan.Cut when firmly set.
ITALIAN SOUP
8 oz ground sausage
1/2 tsp basil
1/4 tsp garlic powder
2 cups sliced celery
1 cup chopped onion
1 1/2 cup water
6 cups chopped zucchini
1 28oz can diced tomatoes
1 1/2 cup chopped green pepper
1 1/2 tsp Italian seasoning
Salt and pepper to taste
1 tsp oregano
1 tsp sugar
2 cups cooked pasta shells
Cook sausage until no longer pink. Add basil and garlic. Reserve 1 tbls sausage drippings. Saute celery and onion I drippings. Add all other ingredients. Bring to a boil and simmer 20-30 minutes. Serve with crusty bread and a salad.
ROASTED RED
PEPPER DIP
1 head garlic, head cut off
1 tsp olive oil
Salt and pepper
1 red bell pepper
1/2 tsp cumin
1/4 tsp coriander
1/2 cup sour cream
Dash cayenne pepper
Raw vegetables or crackers for serving
Drizzle olive oil over garlic, sprinkle with salt and pepper. Wrap in foil and roast for 40 minutes at 400 .Cool and remove skin. Roast red bell pepper under the broiler until blackened. Remove seeds and skin.
Place all ingredients in a food processor and puree. Refrigerate.
BLACKBERRY
SHORTCAKE
1 cup plus 2 Tbls flour
1/2 tsp salt
1/3 cup oil
2 Tbls ice water
Mix together as pie crust. Chill. Roll out and cut into 4 inch rounds with cookie cutter. Bake on cookie sheet until brown. Cool.
4 cups blackberries, sweetened if needed. Serve by putting a round of shortcake on individual dessert plate, top with 1/2 cup blackberries, then another shortcake round. Top with whipped cream or ice cream.
