6 ounces fresh spinach
1/2 cup pecans, chopped and toasted
1/2 cup dried cranberries
1/3 cup olive oil
1 1/2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon dijon mustard
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Combine spinach, pecans, and cranberries in a large bowl. To make dressing, mix together remaining ingredients in a jar and shake well. Pour dressing over salad as desired and toss.
Author: sarah
Pita Bread
6 cups flour
1 pkg yeast (2 1/4 tsp)
2 1/2 tsp salt
2 cups water
Preheat oven to 550°. Mix and form a large roll. Cut dough into about 10 pieces. Let rest 15-20 min. Work each piece of dough until smooth, flatten with hands and roll into circle. Place on floured board or table and let rest 15 min. Turn over and rest 15 min more. Place 1-4 pieces of dough on oven rack. When dough has puffed up (about 5 min) turn over for an additional 1-2 min to brown other side. Remove and cool on wire racks.
Crustless Mexican Quiche
10 eggs, slightly beaten
1/2 c. flour
1 tsp. baking powder
Dash of salt
1/2 c. butter, melted
1 (8 oz.) can green chilies
1 pt. cottage cheese
1 lb. Monterey Jack cheese, grated
Beat first 4 ingredients until smooth with a whisk. Stir in melted butter. Mix in remaining ingredients. Pour into a 9 x 13 inch Pyrex baking dish, lightly greased. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 35 minutes.
Pecan Pralines–Paula Deen
Heat over medium high heat:
3/4 cup corn syrup
4 1/2 cups sugar
1 cup water
Until mixture reaches 242 degrees on a candy thermometer.
Stir in:
2 lbs pecans
2 tsp cinnamon.
Pour mixture onto silpat, spread out, and let dry. Break into pieces.
Tuna Casserole
1cup velveeta — cubed
1/2 cup mayonnaise
1/2 cup milk
10 1/2 ounces cream of mushroom soup, condensed
1/4 teaspoon dry mustard
1can tuna in water — drained
4 to 6 ounces cooked pasta
1/2 cup saltine crackers — crushed
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Mix mayonnaise, soup, milk and mustard in 1 1/2 quart casserole dish. Add cheese, tuna and pasta. Bake covered at 350 degrees for 30 minutes. Top with cracker crumbs and bake uncovered for five minutes more.
White Chili
1 tablespoon olive oil
1 1/2 pounds chicken breast — cut into 1″ cubes
1/4 cup chopped onion
2 cups chicken broth
4 ounces chopped green chiles
2 green onions — sliced
19 ounces white kidney beans — (Canelli)
2 teaspoons garlic powder
1/4 teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cilantro
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Fry chicken and onions in oil 4 to 5 minutes. Stir in broth, chilies, and spices. Simmer 15 minutes. Stir in beans, simmer 5 minutes. Top with onions and garnish with jack cheese.
Zucchini Lasagna
3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated
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Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).
Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.
White Sauce 2 or Heavy Bechamel
3 tablespoons butter
3 tablespoons flour
1 cup milk or other liquid
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Melt butter over low heat in a small saucepan. For a delicate flavor, even commercial establishments have found no substitute for butter. Add flour and blend over low heat for 3 to 5 minutes. Stir the milk in slowly. For better consistency, scald the milk before adding the roux; but be sure–to avoid lumping–that the roux is cool when you add it. Cook and stir the sauce with a wire whisk until thickened and smooth. Sauce may be used as a base for cheese sauce for vegetables or for a gravy base. Use anywhere a thick white sauce is called for.
Watergate Cake
1 box white cake mix
3 egg whites
3/4 cup oil
1 1/2 cups 7-Up or club soda
1 box instant pistachio pudding
1/2 cup coconut
1/2 cup chopped black walnuts Cover Up Frosting:
2 envelopes dream whip
1 box instant pistachio pudding
1/2 cup scalded milk
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Blend cake mix, egg whites, oil, 7-Up, and pudding. Beat for 3 minutes, then fold in coconut and nuts. Pour into three 9″ layer pans. Bake 25-30 minutes in a 350 degree oven. Cool completely. To make frosting, beat all frosting ingredients with an electric mixer until thick enough to spread. Frost cake.
Uncle Ben’s Mexican Chili Rice Bowl
1 package Country Inn Chicken and Vegetables rice
1/2 pound ground beef
6 ounces tomato paste
1 package taco seasoning mix
1 small onion — chopped
4 10 inch flour tortillas
8 ounces colby jack cheese — grated
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Preheat oven to 375 degrees. Spray 2 or 3 quart round oven baking dish with cooking spray. Prepare rice according to package directions, reducing cook time to only 5 minutes. Brown ground beef lightly. Drain excess grease. Add rice, tomato paste, taco seasoning and onion to meat. Mix well. Place one tortilla in bottom of round baking dish. Spoon 1/2 meat and rice mixture into tortilla. Sprinkle with 1/3 of the cheese. Repeat using remaining meat, rice and cheese. Place remaining tortilla on top and sprinkle with remaining 1/3 of cheese. Bake in oven for 30 minutes. Serve warm.