November 9th, 2006 by alice
Tags: Easy, Mediterranean, Salad
INGREDIENTS
- 3clovesgarlic, peeled and sliced
- 1/8teaspoonground black pepper
- salt
- 2 1/2cupslemon juice
- 1cupcanola oil
- 1headromaine lettuce, washed dried and torn to bite-sized pieces
- 1pintcherry tomatoes, halved
- 1red onion, sliced in half and then each half sliced finely
- 4ouncesfeta cheese, crumbled
DIRECTIONS
- Using a mortar and pestle, crush the garlic.
- Add the pepper and salt and continue mashing until mixture becomes a thick paste.
- Transfer to a jar along with the lemon juice and canola oil.
- Shake well.
- In a large bowl, toss the lettuce, tomatoes and onion together.
- Just before serving, add the cheese and just enough dressing to coat.
- (There will be extra dressing, but it keeps well.) Toss gently but well.
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November 9th, 2006 by alice
Tags: Bbq, Crock, Ham, Pot, Sandwiches
INGREDIENTS
- 1lb deliturkey hamor honey glazedham, chipped
- 1smallonion, diced fine
- 1/2cupketchup
- 1tablespoonvinegar
- 3tablespoonsbrown sugar
- 4-6rollsor buns
DIRECTIONS
- Place half of chipped ham in a greased crock pot.
- Combine all other ingredients (except buns) in a bowl and pour half of mixture over ham.
- Top with reserved ham and cover with reserved sauce.
- Cover and cook on low for 5 hours.
- Serve in buns.
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November 9th, 2006 by alice
Tags: Cheese, Cheesecake
INGREDIENTS
- 8ouncesricotta cheese, drained
- 8ounces bakercheese(can substitute Farmer’s cheese, pot cheese, or cottage cheese)
- 8ouncescream cheese, softened
- 8ouncesmascarpone cheese, drained if wet
- 1/2cupsweet unsalted butter, melted
- 1cupsugar
- 4eggs
- 1mediumlemon, juice of
- 1teaspoonpure vanilla extract(good quality)
- 3tablespoonsflour(all-purpose)
- 3tablespoonscornstarch
- 16ouncessour cream
- 1 1/2cups very finely crushed zwiebackcrackers or graham cracker crumbs, approximately
- topping of slicedfresh fruitor pie filling or fruit, glaze (optional)
DIRECTIONS
- Preheat oven to 350°F.
- Thoroughly butter the bottom and sides of a 9×3-inch (12 cup) springform pan.
- Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
- Sift flour and corn starch together into a small bowl or cup, and set aside.
- In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
- Mix together ricotta and baker’s cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
- With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
- Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
- Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
- Add melted butter, mixing by hand until well blended.
- Add egg/sugar mixture, mixing by hand until well blended.
- Add flour/corn starch mixture, stirring until thoroughly incorporated.
- Add lemon juice and vanilla, stir until well blended.
- Fold sour cream into cheesecake batter.
- Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
- If necessary, run the spatula through the batter to break up any air bubbles.
- Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
- Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
- Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
- Remove from oven and continue to cool on wire rack.
- When completely cooled, cover and refrigerate for at least 2 hours before serving.
- When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
- Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
- (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.
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November 9th, 2006 by alice
Tags: Chicken, Chinatown
INGREDIENTS
- 8chicken thighs(21/2-3 lbs.)or4 boneless skinless chicken breast halves(appr. 1 1/2 lbs.)
- 4largescallions
- 1/2cupsoy sauce
- 1/4cupsugar
- 2tablespoonsrice wine
- 1garlic clove, minced
- 1/2teaspoonChinese five spice powder
DIRECTIONS
- Remove skin if using thighs cut each thigh thru the bone crosswise in half, if using boneless, cut boneless breast into 2″ pieces for 16 pieces altogether (rince and blot dry) trim scallions and cut each into (4)-2″ sections.
- Combine the soy sauce, sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
- Preheat grill to high, cut 16-6″ inch squares of aluminum foil, place foil (shiney side down) on your work surface.
- Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
- (at this point chicken can wait 4-6 hours before grilling-fridge it until ready 2 cook.) When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked thru (4-8 minutes at most) to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot).
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November 9th, 2006 by alice
Tags: Deli, Kanas, Salad, Sandwich, Tuna
INGREDIENTS
- 1canalbacore tuna, drained and flaked
- 2tablespoonsonions
- 2tablespoonsdill relish
- 1tablespoonripe olives
- 1tablespoonmayonnaise
- 1tablespoonranch dressing
- 2dashesFrench’s mustard, for color
- pepper, to taste
- 1/2hard-boiled egg (optional)
DIRECTIONS
- Mix it up, add more/less of what flavors you like and spread on toasted bread as is!
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