2 eggs 1scallion, chopped 1/2 cup mayonaise 1/3 cup sour cream 2tbsp. red wine vinger 1/4 lb. cooked tuekey breast 1/4lb. cheddar cheese 1/2 head leaf lettuce 1/2 small head romaine lettuce 1 cup watercress 8 cherry tomatoes 1/4 lb. cooked ham salt and papper cover eggs with cold water and bring just to a […]
Read More »1pkg. broccoli slaw 1 med chopped onion 1/2 cup sunflower seeds, shelled 1/2 cup slivered almonds 2 pkg shrim, cushroom or chicken-flavored ramen noodles* Mix salad ingredients in order given, crushing uncooked noodkes and saving seasoning packets for fressing. Dressing 1/2 cup oil 1/2 cup vinegar 1/2 cup sugar 2 seasoning packets from ramen noodles […]
Read More »1 bunch fresh broccoli 1 glove garlic 1/2 tsp. salt 2 tsp. lemon juice 1/4 tsp. white papper pinch dry mustard (optional) 3 tbsp. olive oil Rinse broccoli and cut into florets, removing outer leaves and tough part of stem. cut cross in bottom of stem, for quiker cooking. Steam broccoli in a little salted […]
Read More »1lb. dried fava beans juice of 3 to 4 lemons 1/3 cup olive oil 1 large onion, chopped 1 glove garlic, minced (optional) 1/2 cup parsley, minced salt and black papper to taste Soak dried fava beans overnight. Rinse well and place in a large pot. Add plenty of water. Cover and cook slowly until […]
Read More »1 head cauliflower 1 bunch broccoli 3 green onions, chopped cherry tamatoes (as garnish) Separate cauliflower into florets and cook until tender-crisp. Do the same with the broccoli. Note: The broccoli stakls, peeled and sliced, may be inclided, if desired; otherwise, peel and slice lenghtwise to be eaten raw (good on your relish vegetable plate). […]
Read More »Ingredients: 3/4 pound fettuccine 3/4 cup extra-virgin olive oil 1/4 cup fresh sage leaves 1 garlic clove, mashed to a paste 1/4 cup almond or hazelnut butter 1 scallion, minced 1/2 teaspoon finely grated lemon zest Large pinch of crushed red pepper 1/2 cup freshly grated Parmesan cheese (1.5 ounces) Salt and freshly ground pepper […]
Read More »Ingredients: 3 tablespoons extra-virgin olive oil 3/4 pound spaghetti, broken into 2-inch lengths 2 garlic cloves, minced Crushed red pepper 3 cups bottled clam broth 1 cup water 3 dozen littleneck clams, rinsed 1/4 cup minced flat-leaf parsley Directions: In a large, deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook […]
Read More »Ingredients: 6 slices of bread, cut from a long country or sourdough loaf Extra-virgin olive oil 1/4 cup freshly grated Parmesan Paprika Wild Mushroom Ragout (recipe follows) 1 quart chicken stock 1 cup frozen baby peas Salt and freshly ground pepper 1 tablespoon snipped chives Directions: Preheat the broiler. Lightly brush both sides of each […]
Read More »Eggplant and tahini Dip ( Baba Ghanouj ) By St. ladies Auxiliary (Middle Eastern) 1 large smooth and shiny eggplant 3 tbsp. sesame tahini* (stirred well) 1 glove garlic, crushed 1/2 tsp. salt lemone juice 2-3 drop smoke flavoring (optional) dash white pepper (optional) olive oil and chopped parseley for garnish preheat the oven to […]
Read More »*Garbanzo Bean Dip* ( Homos Bi Tahini ) By St George Ladies Auxiliary (Middle Eastern) 1(15 oz) can garbanzo beans 1 clove garlic, mashed 1/4 cup lemon juice 1/4 cup juice from beans 1/4 cup sesame tahini* (stir well) 1 clove garlic, mashed 1/2 tsp. salt dash white pepper Put all ingredients in blender or […]
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