Entries from July 2009
July 31st, 2009 · Comments Off
4 md Naval oranges 4 tb Olive oil 2 tb Red wine vinegar 8 Ripe black olives 1 md Red onion 1 ts Fresh minced oregano 1/4 c Fresh minced chives Fresh ground pepper Score (remove strips)from orange peel, cut oranges in thick slices. Thinly slice onions. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges. Add chives, olives and fresh pepper.
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Tony Montana In this country, you gotta make the money first. Then when you get the money, you get the power. Then when you get the power, then you get the women. — Scarface
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July 30th, 2009 · Comments Off
2 c Yellow Split-peas; Dry 6 c Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 t Marjoram; Dried 1/8 t Thyme; Dried 1 t Salt 1 ea Onion; Small, Minced 2 T Butter; Melted 2 T Unbleached Flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
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In all thy undertakings, let a reasonable assurance animate thy endeavors if thou despairest of success, thou shalt not succeed. — Akhenaton
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July 30th, 2009 · Comments Off
1 ea Head of cabbage (or 1/2) 6 ea Tomatoes (or 3) Black olives Sprigs of parsley 1/2 c Oil (or 1/3) 1/4 c Vinegar or lemon juice Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt lightly.
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There is no real excellence in all this world Which can be separated from right living. — David Starr Jordan
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July 29th, 2009 · Comments Off
Thai Chicken Salad
4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 medium shrimp, cooked and coarsely chopped
1/2 cup shredded fresh spinach
1/4 cup coarsely chopped peanuts
1 tablespoon minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing
Cover cloud ears with hot water. Let stand 20 minutes; drain. Cut into thin slices. Cover cellophane noodles with cold water. Let stand 10 minutes; drain. Cook noodles in boiling water until tender, about 10 minutes; drain. Cut noodles to shorten strands; cool.
Mix scallions, chicken, shrimp, spinach, peanuts and mint. Line a small platter with romaine leaves; arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle with cilantro and cloud ears.
Serve with Dressing.
Yields 4 servings.
Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped
Mix all ingredients.
Where you end up isn the most important thing. Its the road you take to get you there. The road you take is what youll look back on And call your life. Not reaching success isn the end of the world. Not trying to reach it is. — Tim Wiley
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July 29th, 2009 · Comments Off
Bodacious Broccoli Salad
Posted by jerseyjan at recipegoldmine.com 8/24/2001 12:49 pm
I had this salad years ago in an Italian restaurant and have been looking for the recipe. Its simply delicious!
12 servings
Make at least 2 hours in advance to allow flavors to meld.
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
2 tablespoons granulated sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Liberty without learning is always in peril learning without liberty is always in vain. — John F. Kennedy
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July 29th, 2009 · Comments Off
1 pk Unflavored gelatin (legal) 1/4 c Cold water 1/4 c Boiling water 2 tb Sugar 1 1/2 c Orange juice 2 tb Lemon juice 1 lg Banana Shredded coconut (optional) Soften gelatin in cold water, then dissolve in boiling water Add sugar and stir until completely dissolved Add orange and lemon juices Cool in refrigerator, but don let it set Peel and cut oranges and banana int bite-sized pieces When gelatin misture is syrupy, fold in fruit and coconut. Pour into mold and chill until firm. Unmold on salad greens **Natures Pantry Cookbook**
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One of the advantages of being disorderly is that one is constantly making exciting discoveries. — A. A. Milne
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July 28th, 2009 · Comments Off
2 lb Pork Shoulder; Boneless, * 1/4 c Unbleached Flour 1/2 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 2 Bacon; Slices, cut up 1/2 c Water 2 tb Orange Juice 2 tb Lime Juice 2 tb Chicken Bouillon; (Dry) 2 tb Cumin Seed 1 ts Oregano Leaves; Dried 1/2 ts Salt 1/4 ts Pepper 4 c Tomatoes; Chopped, 4 Medium 2 c Potatoes; Diced ** 1/2 c Dairy Sour Cream * Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared. Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve.
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Kindness is the noblest weapon to conquer with. — American Proverb
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July 27th, 2009 · Comments Off
Sweet and Sour Sauerkraut
1 large can sauerkraut
1 cup catsup or tomatoes
1/2 cup brown sugar
1/2 cup (1 stick) butter
1 large onion
Saut? onion in margarine. Add a large can of sauerkraut that has been rinsed and drained. Add brown sugar, catsup, salt and pepper to taste, and simmer for at least 45 minutes.
A student is not a professional athlete. … He is not a little politician or junior senator looking for angles … an amateur promoter, a glad-hander, embryo Rotarian, caf-society leader, quiz kid or man about town. A student is a person who is learning to fulfill his powers and to find ways of using them in the service of mankind. — Harold Taylor
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July 27th, 2009 · Comments Off
Jade Green Broccoli
2 pounds broccoli (1 bunch)
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 cup water or vegetable stock
1/4 cup vegetable oil
1/8 teaspoon salt
2 tablespoons sherry
Clean and peel broccoli. Cut stems on a 1/8-inch slant. Mix cornstarch, soy sauce and chicken stock or water. Set aside. Heat a wok or cast iron pan until it is very hot and dry. Add oil, then salt. Turn heat to medium and add garlic. When golden brown, turn heat up and add broccoli. Stir fry for 3 minutes. Add sherry and cover the pan quickly. Cook, covered, for 2 minutes. Add cornstarch mixture and stir until thickened.
Angels can fly because they take themselves lightly. — Gilbert Keith Chesterton
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July 27th, 2009 · Comments Off
1 lb Frank steak 6 tb Olive oil 2 tb Fresh lemon juice 1 lb Mushrooms, cleaned & sliced 4 t Wine vinegar 1 Garlic clove, minced 1 tb Fresh parsley, minced 1/2 t Dried chervil 1/2 t Dried basil 1/2 t Dried thyme 1/4 t Dry mustard Salt to taste Pepper to taste 1 c Sliced red onion 1 Head red leaf lettuce 2 pt Cherry tomatoes Grill or broil flank steak; allow to cool, then cut into 2″ julienne strips. Heat 3 tablespoons oil in skillet, add lemon juice and saute mushrooms in mixture. Set aside to cool. In a bowl, whisk together remaining olive oil, vinegar, garlic, herbs, mustard, salt and pepper. Add steak, mushrooms and sliced onion. Toss and let mixture marinate for an hour. Arrange a bed of lettuce on a large platter and top with steak-mushroom-onion-vinaigrette. Sprinkle with parsley. Garnish with cherry tomatoes.
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Youve got to take the bitter with the sour. — Samuel Goldwyn
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