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Monthly Recipes
Summer Recipes
Like egg salad but hate the work? Try this recipe.
Egg Salad
2 hard-boiled eggs
1 stalk celery
1-2 Tablespoons of mayonnaise
½ teaspoon Dijon mustard
Break celery into fourths, removing any strings. Place all ingredients into
blender and pulse to the consistency of your choice. Try adding a little sweet
or dill pickle relish after salad has been blended. If eating open-faced
sprinkle a little paprika on it for color and additional flavor.
Friend of NCCFB
Confetti Apple Slaw
Festive and colorful, this slaw combines cleans favors with a bright
presentation. The apples are prepared and added before serving to prevent them
from turning brown.
Dressing:
¾ cup extra-virgin olive oil
3 Tablespoons cider vinegar
1 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon celery seed
1 teaspoon salt
Freshly ground pepper; to taste
Salad;
1 ½ pounds green cabbage (about 1 medium head)
1 ½ pounds red cabbage (about 1 medium head)
1 orange or red bell pepper, seeded, deveined and chopped
1 small red onion, peeled and minced
½ cup chopped parsley
2 crisp red apples, such as Gala or Macintosh
To make dressing, combine all dressing ingredients in a jar with a tight-fitting
lid. Shake well.
To make slaw, remove wilted outer leaves from cabbages and discard. Rinse and
dry cabbages, and cut each in half lengthwise. Remove heavy white core. Thinly
slice and then chop coarsely. Place chopped cabbage in a large mixing bowl. Add
bell pepper, onion, and parsley. Add dressing and toss with vegetables. Core,
peel and chop apples. Toss with slaw. Transfer to a serving bowl, cover, and set
a-side at room temperature until serving.
The Basic Gourmet Entertains
BLT Cukes
3 slices crisp-cooked bacon, chopped
½ cup finely chopped lettuce
½ cup finely chopped baby spinach
¼ cup diced tomato
1 ½ tablespoons mayonnaise
Pinch of salt
¼ teaspoon black pepper
1 large cucumber
Minced parsley or green onion for garnish
Combine cooked bacon, lettuce, spinach, tomato and mayonnaise. Season with salt
and pepper; set aside.
Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop
out seeds; discard seeds. Divide BLT mixture between cucumber halves, mounding
in hollowed areas. Garnish with green onions. Cut into 2 inch pieces.
Mangoes and Sweet Cream
½ cup vanilla yogurt
2 ounces cream cheese, softened
½ teaspoon sugar
¼ teaspoon vanilla
1 ripe medium mango, peeled, pitted and diced. Or try 1 cup diced fresh peaches
Beat yogurt, cream cheese, sugar and vanilla in small bowl on medium speed of
electric mixer until smooth. Fold into fruit.
Spoon mixture into two dessert dishes. Makes 2 servings
Best Recipes booklet
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