|
Post by goodcookin on Sept 1, 2008 16:38:58 GMT -5
Corn, Avocado, and Tomato Salad from "Paula's Home Cooking"
2 cups cooked corn, fresh or frozen 1 avocado, cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 cup finely diced red onion
Dressing: 2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Yield: 4 to 6 servings.
|
|
|
Post by goodcookin on Sept 1, 2008 16:39:55 GMT -5
Brown Sugar Chewies from "Paula's Home Cooking"
1/4 cup butter 1 cup packed light brown sugar 1 egg, beaten 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1/4 cup chopped pecans Confectioners' sugar, for dusting
Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.
In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.
Yield: 9 servings.
|
|
|
Post by goodcookin on Sept 1, 2008 16:41:00 GMT -5
It's a Wonderful Waldorf from "Good Eats"
2 Ginger Gold apples (Fuji will substitute) 1 Red Delicious apple 3 tablespoons cider vinegar 1 cup prepared mayonnaise 1 pinch kosher salt Cracked black pepper 3/4 cup toasted walnuts, crushed 1 cup golden raisins 2 teaspoons curry powder 2 stalks celery, thin bias cut 1/3 cup fresh mint, chiffonade 1/2 red onion, julienned 1 head romaine lettuce, heart only
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, and mint. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
Yield: 4 to 6 servings.
|
|
|
Post by goodcookin on Sept 1, 2008 16:42:02 GMT -5
4-Pepper Deviled Eggs from "Good Eats"
6 hard boiled eggs, cooled and peeled 1 teaspoon whole pink peppercorns, divided 1/2 teaspoon whole white peppercorns 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole green peppercorns 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt Pinch sugar
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.
Yield: 12 deviled eggs.
|
|
|
Post by goodcookin on Sept 1, 2008 16:43:19 GMT -5
Summer Pudding from "Sweet Dreams"
10 to 15 thin slices thin white bread, crusts removed 1/2 cup thawed frozen apple juice concentrate 1 1/2 cups raspberries 1 1/2 cups red currants or other berry 2 cups strawberries, hulled, quartered if large 1/2 cup cranberries 1 cup blueberries 1 teaspoon powdered gelatin 1/8 cup cold water 1 cup cold heavy cream, optional
The day before you plan to serve the pudding, 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.
Yield: 8 to 10 servings.
|
|