5 ea Tomatoes; Med., Chopped 1 tb Sugar 1 ts Salt 1 ts Basil; Dried 1/4 ts Thyme; Dried 1/4 ts Pepper; Freshly Ground 1/2 c Vegetable Oil 6 tb Vinegar 1 tb Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. |
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. — Scott Adams
Posted by JudyAZ at recipegoldmine.com
1 honeydew melon
1 pound fresh tomatoes
1 cucumber
Mint Dressing
2 tablespoons red wine vinegar
6 tablespoons salad oil
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons chopped mint
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Cut melon into 1-inch cubes or make melon balls with a melon baller. Place melon in a large bowl. To peel tomatoes, bring a pan of water to a boil. Dip each tomato into the boiling water, count to 8 and remove. This allows you to slip the skin off the tomato almost effortlessly. Repeat with remaining tomatoes. Quarter the tomatoes and remove and discard seed and juice. Cut wedges in half again. Add to melon. Peel cucumber. Cut into 1-inch cubes. Combine with the melon and tomatoes.
Combine all dressing ingredients in a food processor or blender. Process or blend until combined. Pour over salad and toss gently to distribute dressing evenly. Cover and refrigerate for several hours before serving. Mixture should be icy cold.
Serves 8.
One has but to observe a community of beavers at work in a stream to understand the loss in his sagacity, balance, cooperation, competence, and purpose which Man has suffered since he rose up on his hind legs…. He began to chatter and he developed Reason, Thought, and Imagination, qualities which would get the smartest group of rabbits or orioles in the world into inextricable trouble overnight. — James Grover Thurber
3/4 pound medium-sized cooked and peeled shrimp
3/4 pound imitation crab, broken into bite-size pieces
1 cup cherry tomatoes, halved and seeded
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/2 cup sliced celery
1/2 cup pecan halves
1/2 cup reduced-calorie mayonnaise
1 teaspoon Watkins Parisienne Mustard
2 teaspoons Watkins Vanilla Extract Leaf Lettuce
In large bowl, combine first seven ingredients. In small bowl, combine
mayonnaise, Parisienne Mustard and vanilla extract; mix well. Toss into shrimp
mixture; refrigerate until serving time.
To serve, place lettuce on serving plate(s) and top with seafood salad.
Makes 8 servings.
Anarchy is not chaos, but order with out control. — David Layson
1 c Alfalfa sprouts 2 Tomato; sliced 1/2 c Green bell pepper; minced 1/8 c Green onions; minced 1/2 tb Fresh cilantro; minced (or fresh parsley) 1/8 ts Ground cumin 1/8 ts Red pepper; crushed 1 Garlic clove; crushed 1 ts Cider vinegar Preparation Time: 6:10 Combine the salsa ingredients, stir well, and chill for 3 to 6 hours, if possible. To serve, place some sprouts on individual salad plates, arrange tomato slices over the sprouts, and top with salsa. |
It is not enough to help the feeble up, but to support him after. — William Shakespeare
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.
The fantastic advances in the field of communication constitute a grave danger to the privacy of the individual. — Earl Warren
8 Ripe Tomatoes, sliced Salt Ground Pepper 2 ts Sugar 3 tb Raspberry Vinegar 3 Scallions, thinly sliced 1/4 c Parsley, coarsley chopped Sprinkle tomatoes with salt, pepper and sugar, then with raspberry vinegar. Toss in scallions and parsley and serve. Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g. Source: San Francicso Chronicle Typed by Katherine Smith |
Committing yourself is a way of finding out who you are. A man finds his identity by identifying. A mans identity is not best thought of as the way in which he is separated from his fellows but the way in which he is united with them. — Robert Terwilliger
2 qt Spinach; fresh torn 2 c Bean sprouts; fresh OR 1 cn Bean sprouts; drained (16oz) 1 cn Water chestnuts; sliced, -drained (8 oz can) 4 Eggs; hard-cooked, chopped 6 Bacon strips; cooked and -crumbled 1 sm Onion; thinly sliced ———————————-DRESSING———————————- 1/2 c Brown sugar; packed 1/2 c Vegetable oil 1/3 c Vinegar 1/3 c Ketchup 1 tb Worcestershire sauce In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss. |
To conclude that women are unfitted to the task of our historic society seems to me the equivalent of closing male eyes to female facts. — Lyndon B. Johnson
1 lb Snow peas;or sugar snap peas -trimmed 2 Mangoes; peeled & thinly -sliced 1/2 c Red pepper; finely diced ———————————-DRESSING———————————- 3 tb Lemon juice, fresh 1/2 ts -salt 1/4 ts -Pepper 3 tb Hazelnut oil 3 tb Vegetable oil 3/4 c Hazelnuts; chopped, toasted -filberts In large pot of boiling water, blanch peas for 1 minute; or until colour is set. Immediately drain and refresh under cold running water. When cool, combine in bowl with mangoes and red pepper To make dressing: In a small bowl, whisk together lemon juice, salt and pepper. Whisking constantly, add oils. blend in nuts and pour over snow pea mixture. Toss gently to coat. |
All currency is neurotic currency. — Norman O. Brown
2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 5 ea Green onions; finely choppe 1 x Salt & pepper to taste A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin |
If you can solve your problem, then what is the need of worrying If you cannot solve it, then what is the use of worrying — Shantideva
——————————SOUR-CREAM SAUCE—————————— 1 c Sour Cream 1/2 x Lemon; Juice Only 1/2 c Yogurt 1/4 ts Sugar ———————————–SALAD———————————– 2 ea Onions; Small 8 ea Herring Fillets; Marinated 1/2 ts Dillweed; Dried 2 ea Apples; Medium, Tart 2 ts Dill; Fresh OR Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. |
Good sense is of all things in the world the most equally distributed, for everybody thinks he is so well supplied with it, that even those most difficult to please in all other matters never desire more of it than they already possess. — Rene Descartes
