1 package of dried apricots
Juice and grated rind of 1 lemon and 1 orange
1 c-well packed brown sugar
1 small handful of raisins
1-2 1/12 can or package of frozen, unsweetened peaches, drained.
1-2 can Bing cherries and juice
Place all in casserole. Bake at 275 degrees Fahrenheit for 1 1/2 to 2 hours. Serve as dessert, topped by sour cream.
2 cups chicken or 2 (7 ounce) cans tuna
2 tablespoons unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1/2 cup celery, diced
1 green pepper, diced
2 tablespoons cider vinegar
1 teaspoon salt (1/4 teaspoon with tuna)
1 cup olives, sliced (1/2 cup with tuna)
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon dry mustard
1/8 teaspoon Tabasco
1 3/4 cups mayonnaise or 1/2 cup mayonnaise and 1 cups sour cream
Soften gelatin in cold water. Add boiling water and all other ingredients. Fold in mayonnaise. Turn mixture into 1 1/2 quart ring. Chill.
1 bunch kale stalks removed and discarded leaves thinly sliced
1 lemon juiced
1/4 cup good olive oil
2 teaspoon honey
1 mango diced
2 tablespoon toasted pumpkin seeds
salt and pepper to taste
In large bowl add kale,half lemon juice salt and drizzle olive oil.
Massage until kale starts to soften and wilt (3-4 minutes) set a side while you make dressing.
In small bowl whisk remaining lemon juice with honey,salt and pepper (fresh ground if possible)
Stream in the 1/4 cup of oil while whisking until a dressing forms.
Pour the dressing over the kale add mango and pumpkin seeds
Toss and serve.
2 slices white bread soak in milk 1 tablespoon salt
2 eggs slightly beaten 1 teaspoon apple cider vinegar
1 teaspoon mayonnaise 1/4 butter
1 teaspoon dry mustard 1 pound lump crab meat
pinch cayenne pepper
Squeeze out bread and discard milk. Mash bread with hands. Add all ingredients except crab and mix well. Add crab carefully.Refrigerate for at least 4 hours before cooking.Fried in frying pan until brown,can be served with remoulade or cocktail sauce or spicy fruit salsa.
2 cup cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 large egg
1 small onion finely chopped
1 1/2 cup buttermilk
Mix all dry ingredients. Add onion ,milk and egg. Drop by spoonful into hot deep oil.They will sink toward bottom of oil and when done on one side the almost perfectly formed balls will pop to the top ans continue to brown on other side. Drain on paper and serve warm.
3 lbs. baby goat, leg, rib
6 Tbs. grated pecorino
4 Tbs. white bread crumbs
3 garlic cloves
2 lbs. potatoes
6 Tbs. olive oil
Prepare a mix with pecorino, white bread crumbs, chopped garlic and parsley. Spike the baby goat with this mixture. Peel and slice the potatoes. In a baking pan, place 4 Tbs. oil and arrange the sliced potatoes in the pan. Place the baby goat on top of the potatoes and add more of the mixture. Add salt and pepper, drizzle with remaining olive oil and bake in oven at 450 degrees Fahrenheit for 1 hour.
1 qt orange sherbet
1 qt vanilla ice cream
3 oz Cointreau
mint for garnish
Cut top off oranges,scoop out pulp with grapefruit spoon and reserve small amount of pulp and juice. Mix sherbet with softened ice cream.Add Cointreau,pulp and juice.Stuff into orange shells and freeze 2 hours.Garnish with spring of mint.