Fruity Sangria

o 2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
o 1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
o 1 orange, halved and thinly sliced
o 1 lemon or lime, sliced
o 1 1-liter bottle carbonated water (club soda), chilled
o 2 cups dry white wine, chilled
o 1/2 cup orange juice, chilled
o 1/2 cup low-calorie cranberry juice, chilled

Directions

Place peach slices, strawberries, orange slices, and lemon or lime slices in a large punch bowl. Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.

To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit. Makes 14 (6-ounce) servings.

Make-Ahead Tip: Slice strawberries, orange, and lemon or lime; cover and chill up to 4 hours.

March 29th, 2010 by admin
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Potato Salad

o 5 pounds Russet potatoes (about 8 medium Russets)
o 1 1/2 cups real mayonnaise (NOT miracle whip)
o 4 tablespoons prepared mustard (regular, dijon or a mixture of both)
o 3 whole green onions (sliced up to the darkest green part)
o 8 whole small sweet pickles
o 1 teaspoon kosher salt (or more, to taste)
o 1/2 teaspoon paprika
o 1/2 teaspoon black pepper
o 4 whole hard boiled eggs
o fresh dill, chopped, to taste (may sub for pickles as well if you don’t like that taste)

Directions

Hard boil eggs several days before; keep in fridge.

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You can also splash in juice from the pickle jar if salad needs a little moisture. Generously sprinkle dill over the top.

March 27th, 2010 by admin
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Reuben Dogs

o 4 all-beef big franks
o 4 tsp spicy brown mustard
o 12 slices deli pastrami
o 4 sourdough French rolls halved horizontally and toasted
o 4 slices Swiss cheese cut in half diagonally
o 1 cup prepared sauerkraut
o Thousand Island salad dressing

Directions

Set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. Spread each frank on all sides with 1 teaspoon mustard. Wrap three slices of the pastrami around each frank.

Grill pastrami-wrapped franks on hot oiled grill. Cook for 12 to 16 minutes or until heated through turning frequently. Serve franks hot on toasted French rolls with sliced cheese and sauerkraut. Top with Thousand Island salad dressing.

INDOOR METHOD: Prepare franks as directed. Preheat broiler. Place franks on a wire rack over a foil-lined baking sheet or broiler pan. Cook 6 to 8 inches from heat source for 12 to 16 minutes turning frequently. Serve as directed.

February 26th, 2010 by admin
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No-Bake Mini Heart Cakes

o One 16-oz frozen poundcake, not thawed
o Icing
o 51/4 cups (about 11/2 lb) confectioners’ sugar
o 1/2 cup milk
o 3 Tbsp light corn syrup
o 2 tsp almond or vanilla extract
o Red liquid or paste (icing) food color
o Decorations: tubes of white, red and pink decorating icing, each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, crafts stores and
o cake-decorating and party-supply shops)

Directions

Have ready 2-in. and/or 21/2-in. heart-shape metal cookie cutters.

Using a long, sharp knife, trim rounded hump off poundcake so top is flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half.

Put hearts 11/2 in. apart on a wire rack set on wax paper to catch drips.

Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink.

Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes.

Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour.

To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts.

Planning Tip: Decorated cakes can be stored airtight in a single layer at cool room temperature up to 1 week or frozen up to 3 months. Thaw uncovered at room temperature.

January 29th, 2010 by admin
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Salmon Jicama Salad

o JICAMA SALAD:
o 1/2 teaspoon salt
o 1 cup jicama, cut into 1/4-inch cubes
o 1 cup mango, cut into 1/4-inch cubes
o 3 scallions, chopped
o 1 tablespoon grated ginger
o 2 tablespoon olive oil
o 1 small red onion, sliced thin
o juice from 2 limes
o 2 tablespoons cilantro, chopped
o 1 tablespoon mint, chopped
o SALMON:
o 1/2 tablespoon smoked paprika
o 1/2 teaspoon ginger powder
o 1/8 teaspoon salt
o fresh ground pepper
o 2 tablespoons olive oil
o 1 pound wild salmon, skin on with pin bones removed

Directions

To make jicama salad, mix all ingredients in a bowl.

For salmon, heat a skillet over medium heat. Season salmon with pepper, salt, paprika and ginger powder. Add olive oil to the pan and sear fish skin side down on medium heat about 3 minutes. Turn off the heat and flip the salmon. Let salmon sit in the skillet about a minute. Cut into 2 ounce pieces. Serve on top of the salad.

    • JICAMA SALAD:
    • 1/2 teaspoon salt
    • 1 cup jicama, cut into 1/4-inch cubes
    • 1 cup mango, cut into 1/4-inch cubes
    • 3 scallions, chopped
    • 1 tablespoon grated ginger
    • 2 tablespoon olive oil
    • 1 small red onion, sliced thin
    • juice from 2 limes
    • 2 tablespoons cilantro, chopped
    • 1 tablespoon mint, chopped
    • SALMON:
    • 1/2 tablespoon smoked paprika
    • 1/2 teaspoon ginger powder
    • 1/8 teaspoon salt
    • fresh ground pepper
    • 2 tablespoons olive oil
    • 1 pound wild salmon, skin on with pin bones removed

Directions

To make jicama salad, mix all ingredients in a bowl.

For salmon, heat a skillet over medium heat. Season salmon with pepper, salt, paprika and ginger powder. Add olive oil to the pan and sear fish skin side down on medium heat about 3 minutes. Turn off the heat and flip the salmon. Let salmon sit in the skillet about a minute. Cut into 2 ounce pieces. Serve on top of the salad.

January 26th, 2010 by admin
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