Sweet-Sour Dressing

Sweet-Sour Dressing

from Vera

1 ½ TBS. fresh lemon juice

¼ C. tarragon vinegar

1 ½ TBS. Grey Poupon Mustard

2 TBS. sugar

½ tsp. salt

½ tsp. freshly ground black pepper

1 ½ tsp. tarragon leaves

1 C. olive oil

Place all ingredients, except oil, in mixer bowl or blender and mix well.  At low speed, slowly add the oil until dressing thickens.  Put in a jar and shake before using.  If dressing is refrigerated, it will thicken.  Let it return to room temp and shake before using.  Excellent on spinach salad!

Cesar Salad Dressing

The best cesar dressing ever. It is more like a vinaigrette, rather than a lumpy creamy mess.

Cesar Salad Dressing
From Alice…

Dressing
5 cloves garlic, minced
1 tsp dry mustard
1 tsp Worcestershire sauce
4 Tbs. wine vinegar
4 Tbs. lemon juice
1 cup olive oil
¼ cup mayo
3 Tbs. grated fresh parmesan cheese

Combine dressing ingredients in a blender and blend until smooth. Refrigerate.

Croutons
1/8 cup garlic, minced
1 cup olive oil
½ cup parmesan cheese
¼ Tbs granulated garlic
1 lb sourdough, cubed

Microwave garlic and olive oil for 2 ½ minutes. Pour over croutons. Add the rest of ingredients. Spray pan heavily and spread croutons in one layer. Bake in oven at 325 for 15-20 minutes.

Berry-Glazed Cheese Torte

Alice’s Blackberry Glazed Cheese Torte
40 appetizer servings

4 cups white cheddar, finely grated
½ cup red onion, chopped
4 Tbs. Mayo
½ Tbs gelatin
6-7 oz. berry preserves



Fold cheese, onion, mayo together. Spread in 6” springform pan sprayed with Pam
Dissolve gelatin into 2Tbs warm water. Add the preserves. Let cool to room temp.
Spread cooled glaze over cheese. Refrigerate overnight.
Garnish with red raspberries and mint leaves. Serve at room temp with slices of baguette.

From Alice!

Spinach Mandarin Salad

Spinach Mandarin Salad

Dressing:  Shake up:

¼ cup salad oil

2 T vinegar
2 T sugar
dash salt
dash pepper

Sugared Almonds:  Cook ¼ cup slivered almonds, and 1½ T sugar over low heat until sugar is melted and nuts are coated.  Cool, break apart, and store at room temp.

Salad:  

1 head lettuce (green leaf or romaine),

1 cup chopped celery,

2 sliced green onions,

1 11oz can mandarin oranges, drained. 

Put greens/celery in bowl; add oranges, dressing, and almonds and toss.

Serves 4-6 people.

Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp oil, salt, pepper and shallots in a jelly roll pan; toss well.  Bake at 475 for 20 minutes or until tender, stirring occasionally.  Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.

Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.

SPOON BREAD CORN CASSEROLE

SPOON BREAD CORN CASSEROLE
From Vera...

2 16 oz. cans of creamed corn
1 11 oz. can of mexicorn
1 7.5 oz. box of Jiffy Corn Muffin Mix
1/3 c. milk
4 eggs
1 onion, sautéed in butter
Combine these ingredients. Pour into greased 9x13 baking dish
Spoon 8 oz. of sour cream on top (I used fat free)
Sprinkle 8 oz. of grated cheddar cheese over the top. I cut the cheese and sour cream down into the batter in several places.
Bake @ 350 for 45 min. - 1 hr. until firm