makes 6-8 servings
1 quart fresh strawberries, cleaned and hulled
1 cup sour cream
1 cup light cream
1/4 cup sugar
1 t rum flavoring
Blend strawberries in blender or food processor. Add remaining ingredients and continue blending until smooth. Chill several hours or overnight. Garnish with fresh strawberry slices.
Makes 6-8 servings
4 T butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree (Add more depending upon desired consistency)
4 cups chicken broth
1 t salt
1/2 t curry powder
1/4 t ground nutmeg
1/4 t ground white pepper
1/4 t ground ginger
1 bay leaf
1 cup half and half
In medium soup pot, melt butter or margarine. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture. Return to soup pot. Add half and half and cook over moderate heat, stirring occasionally until heated through. Add more seasonings as desired.
Chicken
5 skinless, boneless chicken breasts
1/3 c teriyaki sauce
1/3 c balsamic vinegar
1/3 c olive oil
1 pkg. Mesquite grilling marinade (McCormick)
Juice of ½ lime
Trim chicken and set aside. Combine remaining ingredients. Add chicken to marinade and marinate for at least 4 hours. Grill and cut into cubes.
Salad
2 c grapes, cut in halves
3 c baby spinach, washed
7 oz. fusili pasta, cooked and well drained
1 jar drained artichoke hearts
1 bunch green onions, chopped
2 small cans mandarin oranges, drained
1 sliced pear, lime juice squeezed over to keep from going brown
2 T toasted sesame seeds
2 T fresh parsley
Combine together and add chicken.
Dressing
1/3 c olive oil
1/6 c sesame oil
¼ c sugar
2 T balsamic vinegar
1 t salt
½ minced onion
1 t lime juice
Mix and pour over pasta salad. Serve at room temperature.
Salad
1 head red leaf lettuce
1 head Bibb lettuce
1 c watercress leaves
2 Red Delicious apples
¾ c sugared pecans
¾ c blue cheese
Dressing
½ c walnut or vegetable oil
¼ c cider vinegar
2 T shallot minced
2 T fresh lemon juice
1 T maple syrup
¼ t salt
¼ t pepper
Tear lettuce into bite sized pieces and place in salad bowl. Add watercress leaves. Cut apples into very thin wedges and place on top of greens. Sprinkle pecans and blue cheese over salad.
For dressing, place oil, vinegar, shallot, lemon juice, maple syrup, salt and pepper in a small jar with a tight lid. Shake until combined. Drizzle dressing over salad. Toss gently and serve immediately.
Salad:
1 large box of raspberry jello (cranberry and cherry flavored also work well)
1-1 ½ bags of raw cranberries
½-1 cup of sugar
2-3 stalks of celery
1large orange
2 cups of chopped pecans
Topping:
16 oz cream cheese
Powdered sugar
Couple tablespoons of whipping cream
1 can of crushed pineapple (strained in a colander and completely patted dry)
In serving dish, dissolve jello with 2 cups of very hot water. Allow to partially set in refrigerator. In a food processor, gently blend the raw cranberries (do not pulverize). Ideally the cranberries should still retain some body. Dice celery, orange and pecans. Pour the cranberries, celery, orange and pecans into a mixing bowl with the sugar and let sit until the jello is partially set. Once jello is partially set, pour the ingredients marinating in the bowl into the serving dish. Refrigerate.
While the salad is setting, in a mixer combine cream cheese, powdered sugar to taste and whipping cream. Whip into a frothy topping. Completely drain 1 can of crushed pineapple and pat dry with paper towels. (You will need a lot of paper towels!). The pineapple should almost resemble a dried fruit. If the pineapple isn’t dry, the topping will be watery and separate. Gently fold pineapple into topping. Top the salad.
Most of these ingredients are to taste. If you prefer a salad that is a little tart, go low on the sugar and add more cranberries. I have used as many as 2 bags of cranberries. Extra oranges are good too.
2 heads romaine hearts, torn into pieces and chilled
1 pt fresh strawberries, sliced
1 medium red onion, halved and thinly sliced
½ c pine nuts, toasted
1 large ripe avocado, chopped
2 c mayonnaise
2/3 c sugar
1/3 c half and half cream
1/3 c strawberry or raspberry vinegar
2 T poppy seeds
2 to 3 T strawberry jam
In a large salad bowl, combine the first five ingredients; toss. In a medium size bowl, combine the remaining ingredients and mix well. Just before serving, pour the dressing over the salad, toss well and serve.
2 heads romaine hearts, torn into pieces and chilled
1 pt fresh strawberries, sliced
1 medium red onion, halved and thinly sliced
½ c pine nuts, toasted
1 large ripe avocado, chopped
2 c mayonnaise
2/3 c sugar
1/3 c half and half cream
1/3 c strawberry or raspberry vinegar
2 T poppy seeds
2 to 3 T strawberry jam
In a large salad bowl, combine the first five ingredients; toss. In a medium size bowl, combine the remaining ingredients and mix well. Just before serving, pour the dressing over the salad, toss well and serve.
Fresh Cranberry Salad
Salad:
1 large box of raspberry jello (cranberry and cherry flavored also work well)
1-1 ½ bags of raw cranberries
½-1 cup of sugar
2-3 stalks of celery
1large orange
2 cups of chopped pecans
Topping:
16 oz cream cheese
Powdered sugar
Couple tablespoons of whipping cream
1 can of crushed pineapple (strained in a colander and completely patted dry)
In serving dish, dissolve jello with 2 cups of very hot water. Allow to partially set in refrigerator. In a food processor, gently blend the raw cranberries (do not pulverize). Ideally the cranberries should still retain some body. Dice celery, orange and pecans. Pour the cranberries, celery, orange and pecans into a mixing bowl with the sugar and let sit until the jello is partially set. Once jello is partially set, pour the ingredients marinating in the bowl into the serving dish. Refrigerate.
While the salad is setting, in a mixer combine cream cheese, powdered sugar to taste and whipping cream. Whip into a frothy topping. Completely drain 1 can of crushed pineapple and pat dry with paper towels. (You will need a lot of paper towels!). The pineapple should almost resemble a dried fruit. If the pineapple isn’t dry, the topping will be watery and separate. Gently fold pineapple into topping. Top the salad.
Most of these ingredients are to taste. If you prefer a salad that is a little tart, go low on the sugar and add more cranberries. I have used as many as 2 bags of cranberries. Extra oranges are good too.
