A recipe that has just the right blend of sweetness.
4 cups fresh baby spinach
2 oranges, peeled and sliced
1/2 large red onion, sliced into rings
1/3 cup grated Havarti cheese
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons vegetable oil
3/4 cup orange juice
1 egg, beaten
1 teaspoon orange zest
Arrange spinach, orange slices and onion rings on serving platter.
Chill until ready to serve.
Whisk sugar with vinegar together until sugar dissolves.
Whisk in oil until blended.
Add orange juice and beaten egg, blending well.
Cook over medium heat until slightly thickened, about 5 minutes.
Pour dressing though sieve.
Add orange zest.
Serve salad with chilled dressing on the side.
Mix butter and cheese with an electric mixer until blended.
Gradually add rest of ingredients until blended.
Chill dough 2 hours.
Divide dough into 4 equal portions.
Roll into four 8" logs.
Wrap in plastic wrap.
Chill 8 hours.
Slice into 1/4" rounds.
Bake on ungreased cookie sheets in a preheated 350-degree oven for 15-20 minutes or until lightly brown.
Serve with salad instead of croutons.
Rolls may be stored in freezer. Partially thaw and bake as usual.
A crispy spinach salad recipe with a sweet tangy vinaigrette. An outstanding way to increase your vegetable and fruit consumption.
4 cups baby fresh spinach
1 small Granny Smith apple, chopped
1/2 cup cashews
1/2 cup golden raisins
1/4 cup sugar
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 cup apple cider vinegar
1/4 cup vegetable oil
Toss spinach, apples, cashews and raisins together.
Combine sugar with garlic and celery salt.
Whisk with vinegar until sugar dissolves.
Whisk in oil until blended.
Serve salad with dressing on the side.
A recipe for a dip that has the creaminess of cheesecake.
8 ounces cream cheese, at room temperature
4 ounces butter, at room temperature
2/3 cup sugar
1/3 cup powdered sugar
1 package lemon drink powder, Kool-Aid
1/4 cup almond meal
slivered almonds for garnish
Mix cream cheese and butter until creamy.
Add sugars and lemon powder
Add almond meal.
Mix until smooth.
Line mold with plastic wrap.
Pour into mold.
Chill 8 hours or overnight.
Unmold on serving tray.
Garnish with slivered almonds.
Serve with apple slices or salty pretzels.
Fill martini glass with cotton candy.
Shake remaining ingredients over ice.
Strain into martini glasses.
The cotton candy melts quickly, so present the glass filled with the cotton candy first before pouring.
Its fun to watch the cotton candy dissolve right before your eyes.
For a non-alcoholic version omit vodka and substitute 2 ounces lemonade.
A recipe straight from the bog that produces a jewel red refreshing beverage. One of only three fruits native to American, cranberry juice is bitter and needs to be sweetened to produce a mild tart beverage. Cranberries have been touted for years for their health benefits.
1 12-ounce package cranberries, fresh or frozen
4 cups water
sugar to taste
Wash and drain cranberries.
Place in saucepan.
Pour water over cranberries.
Bring to a boil and cook for 10 minutes.
The cranberries will pop.
Remove from heat and let sit 20 minutes.
Strain juice through several layers of cheesecloth.
Reserve pulp for another use.
Combine cranberry juice with sugar to taste.
Heat juice for 5 minutes do not boil.
Chill and serve.
Cranberries are only available a few months of the year, but they freeze well.
The juice can also be canned.
A outstanding, easy, microwave recipe to serve over soft tacos along with your other toppings.
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup milk
1/2 cup grated Colby cheese
Mix all ingredients together in a microwave safe bowl until smooth.
Microwave on high 2 minute, stir.
Microwave an additional 1 minute, stir.
Add grated cheese, stirring to melt cheese.
Return to microwave and cook an additional 1 minute.
An immersion blender works wonderful for stirring this sauce. A first-rate way for creating a smooth velvet cheese sauce.
Other cheese maybe substituted for Colby. Good choices are cheddar, Monterey Jack or try one flavored with jalapenos for extra heat.
While living in Oklahoma, I purchased a set of Frankoma pottery from their gift shop in Sapulpa. The pattern is Ranch with a White Sand glaze. The dinnerware is made from clay dug from Sugar Loaf Hill near Sapulpa, Oklahoma. The red-brick colored Sapulpa firing clay gives the pottery a unique look of older terra cotta. John Frank, a professor at the University of Oklahoma in the 1930's, developed glazes that let the color of the clay partially show through. Frankoma has enjoyed increased publicity from exposure on various television shows, by Martha Stewart's personal collection, and in antique stores throughout the United States. The pottery is still affordable and is both visually pleasing and functional. Frankoma Pottery, after being in operation since 1933, closed and shut down its operation in 2004. The molds and name were bought and now they sell limited pieces on the Internet.
Sweltering summer heat made bearable by a Southern Breeze.
1 0.22-ounce packet Kool-Aid Blue Raspberry Lemonade
1 cup of sugar
6 cups water
1 6-ounce can frozen lemonade
1 46-ounce can pineapple juice
1 2-liter bottle ginger ale, chilled
Mix Kool-Aid powder with sugar and water.
Pour into ice cube trays and freeze.
Mix frozen lemonade and pineapple juice together.
Chill until ready to use.
Just before serving pour ginger ale into pineapple juice mixture.
Pour over Kool-Aid ice cubes.
To make individual servings mix 1/3 cup pineapple juice mixture with 1/2 cup ginger ale.
Pour over Kool-Aid ice cubes.
1 1.75- ounce package powder pectin or 6 tablespoons
Pit plum and chop.
Add chopped plums and 1 1/2 cups water into a large saucepot.
Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Butter will help prevent foaming.
Add sugar all at one time.
Bring to full rolling boil, a boil that cannot be stirred down.
Cook 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 5 minutes.
Remove from canner and cool.
Makes nine 1/2 pint jars.
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.
3 bananas, sliced and dipped in additional lemon juice
1 graham cracker pie crust
banana slices for garnish
In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.
A tart frozen drink to help cool down on a hot summer day.
2 1/2 cups ice cubes
1/3 cup tequila
1/3 cup fresh lime juice
1/4 cup simple syrup
1/3 cup salt
1 lime, cut into wedges
Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.