Orange-Mustard Dressing

Goes nice with grilled chicken.

1 orange, juice of
1 orange, rind of, finely grated
2 teaspoons grainy mustard
2 teaspoons honey
1 tablespoon fresh mint, chopped
3/4 cup sour cream

In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tbsp. Cool slightly &

stir into sour cream.

 

Garlic Vinaigrette

1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup wine vinegar
2-3 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper

Place all ingredients in a food processor or blender.

Blend until creamy and garlic is shredded, about 60 seconds.

Keeps well in the refrigerator.

 

Jamaican Cole Slaw

4 c Shredded cabbage
1/4 c Shredded carrots
1/2 c Chopped walnuts
1/2 c Mayonnaise
2 tb Sugar
1 tb Cider vinegar
1 tb Dry jerk seasoning

Combine the cabbage, carrots and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture and toss well. Cover and chill before serving.

Peruvian Potato Salad

1 small onion — thinly sliced & separated into rings
3 tb Lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 pounds new potatoes
6 oz. cream cheese softened and cut into 1/2 inch cubes
1/2 cup Half and Half
2 small Serrano chilies — seeded & finely chopped
1/4 teaspoon salt
1/4 teaspoon ground tumeric
Bibb lettuce leaves
12 Greek olives
3 Hard-cooked eggs — peeled cut into fourths

Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve.

Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add potatoes.

Heat to boiling; reduce heat. Cover and cook until tender, 20-25 minutes; drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half & half, chilies, 1/4 t salt, and the tumeric over low heat,

stirring frequently, until mixture is smooth, 10-12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes.

Drain onion; arrange on cheese and potatoes. Garnish with olives and eggs.

 

Flaky Reuben Slices

From Pillsbury Dough Magic by Pillsbury Company (John Wiley & Sons)

Start with refrigerated crescent dinner rolls to make these tasty Reuben slices filled with corned beef, Swiss cheese, and sauerkraut.

Rolls:

1 (8-ounce) can refrigerated crescent dinner rolls
1/4 pound thinly sliced corned beef
1/2 cup finely shredded Swiss cheese
1/3 cup well-drained sauerkraut

Dipping Sauce:

1/2 cup store-bought Thousand Island salad dressing
1 tablespoon milk

Unroll dough into 2 long rectangles. Press each to form a 12-inch-long rectangle; press perforations to seal. Layer 1/2 of corned beef on each dough rectangle, cutting to fit if necessary.

Top each with 1/2 of Swiss cheese and 1/2 of sauerkraut. Starting at long side, roll up each tightly; seal along edges. Place seam side down on ungreased baking sheet; tuck edges under.

Bake in preheated 375-degree F. oven 12 to 14 minutes or until golden brown.

Meanwhile make Dipping Sauce. In small bowl, combine Thousand Island dressing and milk; mix well.

To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with Dipping Sauce.

Yield: 24 servings

 

Salmon Chowder

4 Tablespoons butter
1 medium onion, cubed
1 medium fennel bulb, cubed
2 garlic cloves, cut into chunks
3 Tablespoons flour
6 cups fish or seafood stock
1 bay leaf
dashes of hot pepper sauce, to taste
4 waxy red potatoes, unpeeled and cubed
1 pound salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from that side) and cut into bite-size pieces
2 ears fresh corn, cut off the cob
1/2 cup chopped parsley
1 cup heavy cream
salt and pepper, to taste

Garnish: minced fennel fronds

Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. Stir in the flour and let cook on low for a minute or two. Stir in the stock and let thicken a bit. Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes. Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. Remove the bay leaf. Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. Bring just to a boil.

When ready to serve, ladle into bowls and garnish with the minced fennel fronds.

 

Spinach Deviled Eggs

12 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons vinegar
2 tablespoons butter or margarine, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup frozen chopped spinach, thawed and squeezed dry
4 bacon strips, cooked and crumbled

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.

 

Cauliflower Cheese Pie

This recipe takes a little time and effort the first time you make it but it’s one of the tastiest cauliflower dishes I’ve ever tasted.

2 cups shredded potatoes
1/4 cup grated onion
1 egg, beaten
1 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.

To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven’s temperature to 350 degrees F.

To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.

Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.

Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

 

Corn Au Gratin

6 ears of corn or 1 (12-oz.) can corn kernels, drained
3 tablespoons butter or margarine
1 small onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
3 tablespoons all-purpose flour  
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon sugar
Salt and pepper to taste
1/2 cup bread crumbs

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. If fresh corn is used, remove husk and silk, and cut kernels from cob.

In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and saute until tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt, and pepper.

Pour into prepared casserole dish and top with bread crumbs. Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately. Makes 6 servings.

 

Sweet Onion Pizza

1 prepared pizza crust, pre-baked
1 cup mozzarella cheese, shredded
2 1/2 tablespoons olive oil
1 lb sweet onions, sliced
1/4 cup sun-dried tomatoes packed in oil, chopped
1/4 cup roasted peppers, drained and sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons fresh basil, chopped
salt and pepper

Heat oven to 425 degrees.

Place pizza shell on baking sheet; sprinkle on the cheese, layer onions on pizza and drizzle with olive oil; top with sun-dried tomatoes and peppers. Sprinkle with herbs, salt and pepper.

Bake until onions just begin to brown, about 10-15 minutes.

 

Salmon Patties

1 15 oz. can pink or red salmon ( You can use, and I recommend it, Poached or baked fresh salmon.)
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup grated onion
1 tablespoon minced fresh flat leafed parsley
1 teaspoon dry mustard
1 teaspoon lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Zatarain’s crab boil or Old Bay seasoning
1/4 teaspoon Tabasco® sauce
1 egg beaten
1 cup seasoned bread crumbs (divided)

Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove bones and skin from salmon, flake and set aside. Melt butter in a saucepan over low heat; add flour, stirring constantly.

Gradually add reserved liquid and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add onion, parsley, mustard, lemon juice, salt, pepper, beau monde seasoning, and hot pepper sauce, stirring well.

Stir in salmon, egg, and 1/2 cup bread crumbs.

Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil

to a depth of 1/4 inch into a skillet. Fry patties in hot oil over medium heat 5 minutes or until browned; drain.

These patties can be served with a topping of cream dill sauce, a lemon butter sauce, a lemony cheese sauce, or a cucumber yogurt sauce.

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