October 31, 2007

• Broccoli Salad

  Broccoli Salad
   
  2 small bunches broccoli
  ½  C of mayonnaise                            1 T lemon juice
  1t dry basil                                            1 T chopped pimento
  1 tomato chopped                               salt & pepper to taste
  ¼ C chopped green olives
   
  Trim broccoli and discard tough stems. (…)

• Jullienne Carrots

  Jullienne Carrots
   
  3/4 lb peeled, trimmed carrots
  ¼ lb snow peas trimmed
  1 T butter                                       2 T  sesame seed
  ½ t garlic                                         1 T  light soy sauce
   2 T chopped chives or scallions
   
  Slice carrots into julienne strips, about 1 ½ “ long. (…)

• champignongs a la Bourguignonne / Mushrooms bourguignonne

  24 medium mushrooms stems removed
  ½ cup melted butter
  2/3 cups minced parsley
  1 medium head of garlic (6 – 8 cloves) peeled
  ¼  cup medium onion
  4 t white wine
  2 t lemon juice
  ½ t nutmeg
  Salt and pepper
   
  Preheat oven to 375 degrees. (…)

• Uniquely Creamed Spinach

  Uniquely Creamed Spinach
  2 pkgs frozen chopped spinach
   
  3 T butter                       2 large minced onions
   
  1 T boullion                   ¼ C of flour
   
  1 ¼ Beef stock             Salt and Pepper
   
   
  Cook spinach according to package instructions. (…)

August 29, 2007

• Broccoli Salad

  2  small bunches broccoli
  ½ cup mayonnaise
  1 Tbsp lemon juice
  1  tsp dry basil
  1 Tbsp chopped pimento
  1 tomato chopped
  ¼ cup chopped green olives
  Salt and pepper to taste
   
  Trim broccoli and discard the tough stems. (…)

• Bruschetta (Red)

  1 loaf of Italian bread, unseeded
  ¼ cup of olive oil
  tomatoes, cut  up into very small pieces
  ½ pound of mozzarella in the ball form (sliced into small chunks. (…)

• Fettucine Primavera

  2 oz cauliflower, small pieces    6 oz sweet butter
  2 oz broccoli, small pieces        1 garlic clove, chopped
  2 oz julienne thin carrots            1 ½   heavy cream
  2 oz julienne thin celery              3 oz  diced gorgonzola
  2 oz julienne thin zucchini          1 ½ grated parmesan
  2 oz small peas                           2 oz sliced mushrooms
  2 oz  julienne thinly sliced red & green peppers
  1 lb white fettucini                        Fresh parsley
  Salt and freshly ground pepper to taste. (…)

• Boiled New Potatoes

  Select 3 or 4 small new waxy potatoes for each serving. Peel a strip from the middle of each potato if desired. Place in saucepan and cover with water. Simmer gently for 20 minutes or until tender. (…)

August 28, 2007

• Basic RICE that is not "basic"

  I use a rice maker because I find it easier when I am in a rush. It does not require to be watched for fear of burning.
  I tend to use brown rice. (…)

August 27, 2007

• Bean and Tomato salad

  1 lb fresh string beans    
  1 large tomato chopped
  1 small bunch of scallions cut diagonally
  ½ cup of oil
  ¼ cup wine vinegar (I have used apple cider vinegar)
  1 ½ T of soy sauce   
  ½ tsp of sugar
  ½ tsp of ginger root (keep in a freezer)
  1 clove of minced garlic
  1/8 tsp salt                
  ¼ tsp pepper
   
  Trim the stems off the beans. (…)

• Orange Poppy Dressing

   
  It is possible to take leftover chicken, ham, stea, meat, sliced and serve it on top of the salad to change this from the salad entree to being the main course.
  Yum Yum! (…)

• Delicious Escarole

  1 head of escarole    –> serves 2 -4
  1/2 cup of raisins
  1/2 - 3/4 cup of seasoned bread crumbs
  olive oil  (about 1/4 of cup)
  Clean the escarole and make sure that all soil, or sand has been removed. (…)

August 24, 2007

• Pasta Fagiole (Macaroni and Red Beans)

  2 tablespoons of olive oil
  1 onion
  1 teaspoon  - 1 tablespoon of garlic depending upon personal preferance
  Meal in a pot
  1  15 oz can of  Red Kidney Beans
  1  15 oz can of tomato sauce
  salt and pepper to taste
  Parmesan cheese for garnishment
   

  Using olive oil Sauté garlic and onions lightly in a saucepot. (…)