January 16th, 2007 by alice
Tags: Applepricot, Chutney
INGREDIENTS
- 1 1/2cups coarsely chopped peeledapples(typically, 2 apples are needed)
- 1cup halveddried apricots(pack them into measuring cup when measuring)
- 3/4cupwhite wine vinegar
- 1/4cupgolden raisins
- 2tablespoons finely mincedfresh ginger
- 2clovesgarlic, peeled and very thinly sliced
- 1/4teaspoonsalt
- 1/4teaspoonhot pepper flakes(or less)
- 1cupwhite sugar
DIRECTIONS
- In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
- Over high heat, bring to a boil.
- Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
- Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
- Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
- Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks–if it lasts that long without being devoured!
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January 16th, 2007 by alice
Tags: Salad, Sesamelmond
INGREDIENTS
-
Salad
- 1/2cupslivered almonds
- 2-3tablespoonssesame seeds
- 1 (16 ounce)package preparedcoleslaw mix(pre-shredded cabbage with carrots)
- 6green onions, choped fine
- 1/2cupsunflower seeds (optional)
-
Dressing
- 3/4cupsalad oil
- 1/4cup puresesame oil
- 6tablespoonswhite vinegar
- 4tablespoonssugar
- 2teaspoonscoarse salt
- 1teaspoonpepper
- 3cups chinese steamfried Chinese noodles(do not cook)
DIRECTIONS
- Whisk dressing ingredients together and set aside.
- Lightly brown sesame seeds and almonds in a non-stick frypan (don’t use oil or butter), then set aside to cool.
- Once sesame seeds and almonds have cooled, add to dressing and mix well.
- Place coleslaw in large bowl and add dressing, toss together and refrigerate overnight.
- Add noodles just before serving to maintain crispness.
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January 16th, 2007 by alice
Tags: Chicken, Divine
INGREDIENTS
- 2-3chicken breasts, cut into bite-size pieces
- 1bagfrozen broccoli, thawed,and drained or fresh broccoli, cooked until firm-tender
- 1cancondensed cream of chicken soup
- 2cups shreddedcheddar cheese
- 1cupmayonnaise(Hellman’s is best)
- parmesan cheese, any amount desired
- paprika
- salt and pepper
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 8 x 10-in baking dish.
- Place thawed broccoli in the bottom of baking dish.
- Sprinkle with Parmesan cheese over broccoli.
- Layer cooked, cubed chicken over broccoli.
- Sprinkle more Parmesan cheese over the chicken.
- In a med bowl, mix cream of chicken soup, mayo and cheddar cheese.
- Spread over chicken mixture.
- Sprinkle with more Parmesan, paprika, salt and pepper.
- Bake for 20 mins, or until hot and bubbly.
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January 16th, 2007 by alice
Tags: Pasta, Salad
INGREDIENTS
-
Salad
- 1package rainbowcheese tortellini
- 2carrots, chopped small
- 3stalkscelery, chopped fine
- 1/2cupgreen olives, sliced
- 4-5 slicedradishes (optional)
- 1cup tinycauliflower florets (optional)
-
Dressing
- 1tablespoon fresh mincedgarlic
- 2tablespoonsDijon mustard
- 1/2cupwhite vinegar
- 1teaspoondried dill weed(add more if desired)
- 1 1/2cupssalad oil
- 1cupmayonnaiseor Miracle Whip
DIRECTIONS
- Cook pasta according to package directions, drain and cool.
- Place cooled pasta, olives and vegetables into a salad bowl and toss gently.
- Dressing: Combine first 4 ingredients, gradually whisk in oil, then mayonnaise.
- Pour dressing over pasta and vegetables, stir gently.
- Refrigerate overnight, stir occasionally to allow pasta to absorb dressing.
- Serve with garnishes of fresh parsley.
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January 16th, 2007 by alice
Tags: Boiled, Eggs, Hard, Smokey
INGREDIENTS
- 1dozeneggs
- 1cupsoy sauce
- 2tablespoonsliquid smoke
DIRECTIONS
- Hard boil the eggs.
- let cool or run under water to cool then peel.
- add eggs and soy sauce and liquid smoke together in shallow container cover,refrigerate.
- rotate eggs occasionally till all sides brown.
- enjoy.
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