CAPITAL BAR AND GRILL PIMENTO CHEESE
(Capital Bar and Grill)
1 pound sharp cheddar, grated
Splash apple cider vinegar
3/4 cup roasted peppers, drained
2 tbls onion powder
2 tbls garlic powder
1 tbls Dijon mustard
3/4 cup mayonnaise
Pinch cayenne
Dash sriracha
Combine cheese and vinegar in bowl. Pulse peppers in food processor. Add peppers and all
other ingredients to cheese and vinegar. Combine and chill.
CHICKEN AND RICE SALAD
Dressing:
1/3 cup lime juice
1/3 cup oil
1/4 cup green onions
1 tbls chopped cilantro
2 minced garlic cloves
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
Combine and mix well. Chill.
Salad:
1 pound chicken breasts
3 cups cooked rice
18 oz can corn, drained
Small can sliced ripe olives
1 cup cherry tomatoes, quartered
4 cups torn salad greens
In a medium bowl combine half the dressing and chicken, turning to coat. Cover and refrigerate
2-3 hours. In a medium bowl combine rice, corn, olives and tomatoes. Pour remaining dressing over rice mixture. Remove chicken from marinade; broil for 13-18 minutes until juices are clear.
To serve, cut chicken in strips and place on top of greens. Top with rice mixture.
OLD FASHIONED
GINGERBREAD
1 egg
3/4 cup sugar
1 stick butter
1/2 cup molasses
1 tsp ginger
1/2 cup cold water
2 1/2 cup flour
1/2 tsp soda
1/2 tsp salt
Beat all ingredients in mixer. Pour into greased pan. Bake at 300 until it starts to rise; then turn
heat to 325 and bake until toothpick comes clean (30 minutes). Serve hot with whipped cream.
PECAN CUPS
Crust:
3/4 cup butter, softened
6 oz cream cheese
2 cups flour
Filling:
1 1/2 cup brown sugar
2 eggs, beaten
1 tbls melted butter
48 pecan halves
Mix together butter, cream cheese and flour. Cover And refrigerate for 1 hour. Roll into 1” balls
and put into greased mini muffin tins. Mix together filling and spoon over crust. Top with pecan
half. Bake at 350 for 20-25 minutes until golden.
BACON WRAPPED SCALLOPS
Bacon Slices (enough to wrap scallops)
Large scallops (patted dry)
Marinade:
1/2 cup soy sauce
1/2 cup honey
2 tsp minced garlic
1/2 cup olive oil
4 tbls apple cider vinegar
Skewers for grilling
Cooked rice
Wrap scallops in bacon and secure on skewer. Whisk together marinade ingredients. Place
skewers on a hot grill; brush liberally with marinade. Cook 5-8 minutes per side. When firm and
done, remove from grill. Drizzle with remaining marinade. Serve over hot rice.
ORANGE AND CRANBERRY SALAD
2 packages Knox gelatin
1/4 cup cold water
1 1/4 cup orange juice
4 tbls sugar
1/2 tsp salt
1/4 cup lemon juice
1 tsp grated orange peel
1 cup raw cranberries, chopped
1/4 cup chopped orange sections
1/3 cup chopped walnuts
Soften gelatin in cold water. Heat until melted. Add orange juice, sugar and salt. Stir until sugar
has dissolved. Add lemon juice and orange peel. Chill until partially set. Fold in cranberries,
oranges and walnuts. Chill until set.
