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May 7, 2010

Mandarin Orange Salad

Mandarin Orange Salad




This light salad with butter lettuce, sweet onion,

oranges and mushrooms includes its own creamy

garlic dressing recipe.



Makes: 4 - 6 servings.



Prep Time: 15 Min

Ready In: 15 Min



1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup milk

3/4 tsp minced garlic

1/2 tsp Worcestershire sauce

1 pinch white sugar

1 pinch ground white pepper

1 pinch ground cayenne pepper

2 heads butter lettuce - rinsed, & torn

1 small sweet onion, thinly sliced

1 (11 oz) can mandarin oranges, drained

5 oz fresh sliced mushrooms

salt and pepper (to taste)

=

Prepare the dressing by whisking together

the sour cream, mayonnaise, milk, garlic,

Worcestershire sauce, sugar, white pepper

& cayenne pepper. Store in an air-tight

container and refrigerate.

Prepare the salad in a large bowl by combining

the lettuce, onion,oranges & mushrooms. Add

enough dressing to coat and toss. Sprinkle with

salt & pepper; add croutons if desired.

Basic Masa Dough for Tamales

1 8 oz. pack corn husks


3 lbs. fresh masa

1 lb. vegetable shortening or lard

2 cups meat stock

1 tbsp. salt

1 tsp. baking powder


Directions:

Soak corn husks in warm water.

In a mixer bowl, beat shortening or lard

until light and fluffy. Add salt and

baking powder and mix. While beating continuously,

add a little masa at a time, then add stock

a little at a time.

Drain the softened husks and separate.

Spread about 1/2 cup dough onto each husk.

Place about 1/4 cup filling in the center

and roll the tamale shut, then fold up the

bottom where the husk tapers down.

Wrap the tamales in foil or tie them

shut with strings at both ends.

Place tamales standing up into a steamer

and steam for 1 hour.

Make sure the steamer never goes dry

or the tamales will burn. Check immediately

after steaming to make sure they are done.

If it is done, it will hold its shape and

will not stick to the husk.

Makes 24 tamales.

Italian Marinated Mushrooms

1 lb Fresh mushrooms


1/4 c Lemon juice

1/2 c Olive oil (vegetable oil may

-be substituted) <shudder>

2 Green onions with tops,

-thinly sliced

1/4 c Chopped fresh parsley

1 Clove garlic, finely chopped

3/4 ts Salt

1/4 ts Freshly ground pepper



In propitiation, may I offer Italian Marinated Mushrooms (not too original,

I'm still fighting off the cobbies to locate Grandma's secret kitchen

diary):



Paprika Parsley sprigs Bread sticks (optional)



Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in

large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the

garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,

stirring occasionally.



Just before serving, remove from mixing bowl to serving bowl, using slotted

spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with

long, thin bread sticks if desired.

Old-Fashioned Pink Lemonade

Old-Fashioned Pink Lemonade








Serve this classic drink in pitchers garnished with mint leaves

and orange or lemon slices.



Ingredients

2 C. white sugar

9 C. water

2 C. fresh lemon juice

1 C. cranberry juice, chilled



Directions

In large pitcher combine sugar, water, lemon juice and cranberry

juice. Stir to dissolve sugar. Serve over ice.



Serving Size

12

Radish Salad

Radish Salad




About 12 radishes, thinly sliced

1 tablespoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

1 tablespoon orange juice

Ground Urfa or other mild chilies to taste (optional)

2 tablespoons chopped mint or cilantro.



1. Combine radishes with salt, and cover with water in a bowl.

Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together

the pepper and fruit juices.



2. Toss radishes with dressing and chilies. Taste. Add more salt,

pepper or lime juice as needed. Garnish with herb, and serve. Yield:

4 servings.

Buttermilk Cake with Strawberries

2 tablespoons fine dry bread crumbs


1 tablespoon butter

2 tablespoons canola oil

1/3 cup buttermilk

1 1/2 cups unsifted cake flour

2 teaspoons baking powder

Pinch of salt

2 large eggs, at room temperature

3/4 cup sugar

2 teaspoons pure vanilla extract

2 cups nonfat vanilla yogurt, drained overnight in a cheesecloth-lined sieve

in the refrigerator

1/4 cup mascarpone (Italian cream cheese)

2 tablespoons confectioners' sugar

1 1/2 teaspoons grated orange zest

1/4 cup sugar

1/4 (64 fluid ounce) bottle fresh orange juice

1/4 cup Grand Marnier or other orange liqueur

4 cups fresh strawberries, hulled and sliced

1/2 cup red currant jelly, melted



To make the cake: Preheat oven to 350 degrees F. Lightly oil a 9-inch round

cake pan or coat it with nonstick cooking spray. Add breadcrumbs, tilting

the pan to evenly coat the inside. Tap out excess.

In a small saucepan, melt butter over medium-low heat. Cook, swirling the

pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter

into a small bowl. Whisk in oil, then buttermilk; set aside. Sift flour,

baking powder and salt into a small bowl; set aside.



In a mixing bowl, combine eggs and sugar. Beat with an electric mixer on

high speed until the mixture is thick and pale and falls in a ribbon when

the beaters are lifted, about 5 minutes. Beat in vanilla.

Sift half of the reserved dry ingredients over the egg mixture; fold in with

a rubber spatula until blended. Fold in half of the reserved buttermilk

mixture. Repeat with remaining dry ingredients and buttermilk mixture.



Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes, or

until a skewer inserted in the center comes out clean. Let the cake cool in

the pan on a wire rack for 5 minutes, then turn out of the pan and place

right-side up on the rack to cool completely.



To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt

mascarpone, confectioners' sugar and orange zest until smooth.

In a small saucepan over low heat, dissolve sugar in 1/2 cup water. Simmer

gently for 5 minutes. Remove from the heat and stir in orange juice and

liqueur.



With a long serrated knife, cut the cake horizontally into 2 layers using a

gentle sawing motion. With a pastry brush, brush all of the syrup on the cut

sides of the cake. Place the bottom layer on a cake plate, cut-side up.

Spread half of the orange-mascarpone filling over the bottom layer. Arrange

about one-third of the sliced strawberries in an even layer on top. Spread

with the remaining filling. Place the second cake layer on top, cut-side

down.



Brush the top of the cake lightly with about 2 tablespoons of the melted

jelly. Arrange the remaining sliced strawberries in straight rows on top.

Overlap the slices and reverse the direction of the slices in each row.

Cover the cake with plastic wrap and place in the refrigerator to chill for

at least 1 hour.

Just before serving, remelt the remaining currant jelly and brush it over

the strawberries on top of the cake.



Yield: 12 servings

Super Nachos

Super Nachos




1 lb. ground beef

1 large onion, chopped

1 can refried beans

4 oz. can green chilies, chopped and drained

2 1/2 cups shredded cheddar cheese

1 pkg. taco or plain tortilla chips

3/4 cup taco sauce

1/4 cup green onion, chopped

1/2 cup black olives, sliced

1 medium avocado, mashed

1 cup sour cream

1/2 cup tomato chopped

1 1/2 cups shredded cheese



Brown beef and onion. Spread beans, meat, peppers, cheese and taco sauce in

large flat baking dish. Cake pan will work. Mixture can be refrigerated at

this point. Bake at 400 for 20 minutes. Garnish with green onions, olives,

avocados, tomato, lettuce and sour cream. Serve with chips.