Appetizers
Breads and Muffins
Salads
Vegetable Dishes
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired
1. Heat oven to 375°F. Mix all ingredients
except crabmeat, almonds and crackers in medium bowl until well blended. Stir in
crabmeat.
2. Spread crabmeat mixture
in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle
with almonds.
3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
1 cup green onions chopped
1 cup celery chopped fine
2 tbsp. prepared horseradish
6 tbsp.
¾ cup tarragon wine vinegar (make own by adding tarragon
to wine vinegar)
2 tbs. paprika
¼ cup tomato catsup
1 large clove garlic
½ tsp. cayenne pepper
¾ - 1 cups salad oil
Salt and pepper to taste
Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. Check seasoning and salt and pepper to taste. Combine in bowl with shrimp, green onion and celery. Refrigerate for at least 4 hours. (I usually refrigerate without shrimp and add shrimp later when serving)
Notes:
Serve over shrimp as hors d’oeuvres or as salad on lettuce with sliced avocados
5 heirloom tomatoes or m enough to make 2 cups, cored,
diced, drained
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
¾ teaspoon salt
⅛
teaspoon freshly ground pepper
1 small diameter baguette, sliced, slices toasted
1 to 2 cloves garlic, halved
Fresh basil leaves, coarsely torn
Grated parmesan (optional)
2 1/2 tsps. baking powder
2 cups flour
1/2 tsp. soda
3/4 cups sugar
1 tsp. salt
1/2 cup butter
1 cup butter milk or enough to blend
1 egg yolk slightly beaten
1 cup blueberries
1 stiffly beaten egg white
Sift flour and measure, add baking powder and sift twice with salt and soda. Cream sugar and butter till light - add egg yolk, slightly beaten, and mix well. Add buttermilk and flour. Add 1 cup blueberries and fold in the stiffly beaten egg white. Bake in hot oven. This will make about 16 small muffins. In my oven I bake at 425-450 about 15-25 minutes.
When I use frozen blueberries I add them frozen so they don't mush up.
2
cups flour
1 cup
sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
3 tablespoon of salad
oil
3/4 cups orange juice
1 egg
1 cup finely chopped walnuts
1 teaspoons grated orange peel
1 1/2 cups chopped cranberries
1/2 cups of light raisins
Heat oven to 350 degrees.
Grease and flour one large. two med. size loaf pans or three small
holiday tins.
Combine all ingredients in large bowl. Stir
until mixture is moistened evenly
Pour into pans and bake 55-65 minutes, or until wooden pick inserted in to
center comes out clean. Remove from
pan, cool thoroughly before slicing.
2 oranges (canned mandarin
oranges work, too)
1 tablespoon vegetable oil
6 cups (2-inch) diagonally sliced asparagus
(about 2 pounds)
1 garlic clove, thinly sliced
2 teaspoons low-sodium soy sauce
1/4 teaspoon dark sesame oil
1 tablespoon sesame seeds, toasted
Napa (Chinese) cabbage leaves (optional)
Directions
Peel and section oranges over a bowl, reserving 1
teaspoon juice. Set sections aside; discard membranes.
Serves 10
Toss 1 pkg. (16 oz.) bite-size pieces fresh broccoli,
½ cup raisins
1/3 cup bacon bits
¼ cup finely chopped red onion
¼ cup sunflower seeds
with 1 cup mayo and 2 Tbsp. Sugar and vinegar each.
Refrigerate 30 minutes. Makes 4 to 6 servings