This is too simple. The original recipe was a 1-2-3 recipe in a children's cookbook. Now, I just throw in whatever fruits we have on hand in the salad bowl. But every time I add cubed up cheese. Usually cheddar. Sometimes mozarella. Bananas on time. Some lemon juice to keep things from browing. Coconut sprinkled on top.
A few months ago I made this for a church party. By the time I got to fill up my plate, the salad bowl was nearly empty.
Yummm, off to breakfast, but back later.
Having been on "Phase One" of the South Beach Diet for an extended period of time, my recipies are very simple:
SHRIMP, SHRIMP, SHRIMP
BURGERS, BURGERS, BURGERS (no bun, of course)
STEAK, STEAK, STEAK
SALAD, SALAD, SALAD
And buckets full of Walmart's "Clear American" fruit flavored soda (Peach Melba and Key Lime - my faves)...
Everything but the soda gets a liberal application of grated romano cheese.
Boring?
Nope.
Kai Lum Salad...shred 1 head of red cabbage in food processor. Transfer to large tupperware, add 1 bottle seasoned rice vinegar, 3 tbs. sesame seeds, 3 tbs. sesame oil, 3 tsps. white pepper. Mix, cover, refridgerate overnight. Stir well before serving. This keeps for up to a week in good tupperware in the fridge.
Try this sweet recipe...
2 Cans Crescent Rolls
3 8oz pkgs Philadelphia Cream Cheese
1 T Vanilla
1 stick butter, melted
2 cups sugar (divided)
2 T cinnamon
Preheat oven to 350 degrees. Lightly grease 13 X 9 casserole dish. Melt butter. Press first can of crescent rolls in bottom of casserole dish. Press seams together. Cream together 1 ½ cups of sugar, vanilla and cream cheese. Spread over first layer of crescent rolls. Lay out second can of crescent rolls to lay on top of mixture. Pour melted butter on top of rolls then sprinkle remaining sugar and cinnamon on top.
Bake 15 minutes or until brown @ 350 degrees.
I wouldn't give this recipe to just anyone, but since it's you, okay.....it's a PEA SALAD, that I remembered fondly from my childhood. Then when I moved my Mom out of her home due to old age, I came upon the original...a faded slip of newspaper. It's wonderful, as good as I remembered.
PEA SALAD
1 No. 303 (huh?) can drained peas
3 hard-cooked eggs
1 onion
4 small sweet pickles (gherkins)
3 tablespoons salad dressing
1/4 cup salted peanuts
1/4 teaspoon salt
1/4 teaspoon pepper
Combine peas (I cook frozen, just slightly) with chopped eggs, onion and pickles. Mix in other ingredients. Chill until ready to serve.
Printed in the Wichita Eagle, Wichita KS, circa 1957
Sweet tea has become a southern staple and has been modified to achieve even greater acceptability.
Peach tea or locally Peachie Tea i now old hat.
The new version is Almond Tea....... Iced Sweet tea with Almond extract.....ummmmmm Goooood.
Everybody likes this salad.
1 bell pepper, cut up
1 large onion, cut up
5 cups sliced, cooked carrots (leave a little crunch in them)
1/2 cup oil
2/3 cup sugar
2/3 cup vinegar
1 can tomato soup
Combine and chill overnight.
Ambosia is what goes first in our summer gathering.
1 cup pineapple chunks
1 cup mandarin oranges
1cup sweetened cocunut
1cup mini marshmallows
1cup light sour cream
Cobb Salad a la Speedy --
1 medium head of iceberg lettuce, shredded
1 medium heart of romaine lettuce, shredded
1 cup roast chicken breast, skinned & boned
1/2 cup tomato, diced
2 hard boiled eggs, diced
1 avocado, diced
1/4 cup scallion, thinly sliced
1/2 cup bacon, chopped
1/2 cup Roquefort cheese, crumbled
Smoosh it all together in a bowl, serve with a nice chilled sauvignon blanc. If you use real roquefort, no dressing is needed. If you use a drier blue cheese, you might want to put some blue cheese dressing on it. Yum.
Zucchini Muffins
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking powder
4 eggs (room temp)
2 cups grated unpealed zuccini
1/2 cup golden raisins
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 cup veg. oil
1/2 teaspoon vanilla
1 cup chopped walnuts
preheat oven to 350. Generously grease standard size
muffin pans. Sift flour, baking powder, soda, salt and
cinnamon. Set aside. Combine sugar and eggs in large
bowl of elec. mixer and beat at med. speed for 2 mins.
Gradually add oil at slow steady stream beating const. 2 or 3 mins. Add zuccini and vanilla and blend well. Stir in walnuts and raisins. Fold in flour mixture just until batter is evenly moistened. Do not overmix.
Spoon batter into prepared muffin pans filling 2/3 full. Bake until lightly browned, about 25 mins. Let stand 10 mins. then turn muffins out unto racks to cool.
Very good with salads.
I love recipe threads!
Here's a couple of nice summer recipes:
GEORGIA CRACKER SALAD (Paula Dean's recipe)
1 (4 ounce) package saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise (I use about half this amount)
1 hard-boiled egg, finely chopped
salt
fresh ground black pepper
6 servings
10 minutes 10 mins prep
1. In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces.
2. Add the remaining ingredients, mix well, and serve immediately.
3. Season, to taste, with salt and pepper.
Don't let this one sit long. You don't want the crackers to get soggy.
Low Glycemic Index Southwest Chicken Salad
Layer in a bowl in the following order:
4 cups mixed greens
1/4 red onion, finely diced
2 medium tomatoes, chopped
1 (14 ounce) can black beans, drained and rinsed or 2 cups cooked black beans
1/4 cup chopped cilantro
2 large boneless chicken breasts, diced
chili powder
garlic powder
olive oil flavored cooking spray
1/2 cup shredded fat-free cheddar cheese or low-fat cheddar cheese, to taste
3-5 drops lime juice
Dressing served on the side
1/2 cup fat free sour cream
1/2 cup fat-free mayonnaise
salsa
baked corn tortilla chips, to garnish
4 servings
25 minutes 20 mins prep
1. Season chicken with chilli powder and garlic powder.
2. Saute diced chicken in olive oil or olive oil spray till done.
3. Layer all ingredients except for dressing ingredients.
4. Mix mayonaise, sour cream, and salsa and serve on the side.
5. Top with tortilla chips.
Here's one of my favorite "holiday" breakfast recipes. A little time consuming but worth the wait...
Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream
Two French baguettes or one Italian loaf
6 eggs
1 cup milk
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
2 cups coconut flakes
Vegetable oil
1/2 pound brown sugar
1 stick salted sweet cream butter
1/2 ounce spiced rum
1/2 ounce creme be banana
1 ounce orange juice
8 ounce heavy whipping cream
2 Tablespoons vanilla extract
1 cup sugar
Make basic eggwash with the eggs and milk. Season the eggwash with the cinnamon and nutmeg. Cut 1 inch slices of toast en bias from the French baguette (3 or 4 for each serving). Soak each slice on both sides without becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan until golden brown on both sides. Remove from pan to plate and drizzle with rum praline. Serve with a large dollop of fresh whipped cream and fresh fruit.
Rum Praline Syrup
Melt 1/2 stick butter and add 1/2 pound brown sugar, stirring until incorporated. Add 1 ounce orange juice, 1/2 ounce spiced rum and 1/2 ounce creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.
Fresh Whipped Cream
In a blender, food processor, mixer or by hand, whisk 8 ounces of heavy whipping cream until it has formed nearly stiff peaks. Stir in 2 tablespoons of vanilla extract and 1 cup sugar. Continue whipping until peaks are stiff. Do not over whip.
My best summer memory - going to my grandparents house. They had a house by the water in Maryland. We had big 'ol crab feasts! What a treat. Steamed crabs - beer for the adults; soda for the kids. Talking and laughing and picking crabs for what seemed like hours.
I miss those days.
Please put me on your Freeper Kitchen PING list!
Thanks!
Ms.B
food ping
One quarter to one half package of bacon, depending on how much bacon you want. I use kitchen shears to cut it into pieces about as big as the end of my thumb.
Throw it in a fried chicken pan (deep frying pan with a high domed lid), and start cooking it on medium low, so it starts to go translucent and render down. Cook it with the top on.
While that's cooking down, get four or five or six potatoes, like the bacon, it depends on how many potatoes you want. You can peel them if you want - personally, that's how I like them. Take a mandolin...a slicer, and then (with the lid off) slice the potatoes over the bacon. Put the lid back on, and turn the heat up to almost medium.
Stir occasionally, and keep covered
When the potatoes start to brown up, take one or two sweet white onions, skin them, and again, with the lid off, use the mandolin to slice the onions over the potatoes and bacon. Stir it all together - usually, I'm using a spatula to turn the stuff over. Cover, and let it cook. Stir now and again to get it all browning up.
Once it's all browning up nicely, I like to take the lid off, and make a open space in the middle of the pan, and I'll pour a good splash of balsamic or red wine vinegar into the pan. Let it sizzle up for a few seconds, and then stir the pan so everything gets a little bit of the bite on it. Cover and let it cook a little longer - or if you want it crisped up, leave the top off, and give it a couple minutes to cook down.
I don't have a name for it - a friend of mine, a fellow Southron, says his mama calls it "hard food."
5 Minute Dessert
On a plate put:
1 or 2 slices of pound cake
spread generously with Nutella (chocoalate hazelnut spread)
top that with a scoup or two vanilla ice cream
top with whipped cream
Yummy !!
My summer food memories are: canning everything that would sit still in a hot kitchen; meal after meal of Mexican-style chicken ratatoulle (made with a seemingly endless supply of zucchini or calabasita); cantaloupe for breakfast.