A Magical Mandarin Salad

Here is a spectacular salad that always gets rave reviews!  I hope you like it as much as I do.

The basic recipe works for approximately six people.  Amounts are pretty much guesswork based on your own preferences, but follow the erratic instructions below for instant success!

Ingredients:

Fresh Romaine Lettuce and Spinach (You decide how much)

Can of Dill Green Beans OR Jar of Three Bean Salad (drained)

Slivered Almonds or Sunflower Seeds (for crunch)

One onion sliced in rounds

One can of Mandarin Oranges, drained

Some fresh dill (if you have it)

Ranch dressing

 

Combine the Romaine Lettuce and Spinach in a large bowl.

Gently mix in the Dill Green Beans or the jar of Three Bean Salad.

Sprinkle in the almonds or sunflower seeds – enough just to add some crunch.

Then on top of the salad arrange the sliced onion rounds and the

Mandarin Oranges.

Add some dill and good sized dollops of Ranch dressing here and there.

Serve in a pretty salad bowl and mix at the table.

 

P.S.  If you want to make it a more hearty salad, add chicken pieces!

I’ve seen this salad with a combination of mandarin oranges and strawberries too.

Optional:  Add celery chunks, walnuts, feta cheese, or serve with just spinach or just romaine.

It’s like the proverbial “little black dress.”  You can dress it up or down.

Happy Summer!

 

 

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Cold Soup for Hot Weather

ANOTHER HOME PLACE RECIPE

One summer, we harvested so much zucchini from Bill’s garden, that I had to leave the extras at my neighbors’ doorsteps.  I would drop a basket, knock on the door and run!

Seriously, we did have a lot of zucchini that season and I was constantly looking for recipes to use it up.  In perusing my favorite local cookbook called “Lexington Cooks,” I found one for Cold Zucchini Soup.

O.K. – sounds pretty gruesome.  I’m not much for cold soup to begin with, and zucchini?  Ughhh.

However, in desperation, I decided to go ahead and try it.

Verdict: DELICIOUS!

I can’t get enough of the stuff, and now my neighbors are making it too, so I can knock on their doors and I’m even invited in.

Here is the recipe:

COLD ZUCCHINI SOUP

2 large zucchini, sliced               1 tablespoon parsley, chopped

1 green pepper, chopped             1 teaspoon fresh dill or ¼  teaspoon

½ cup chopped onion                       dried dill

3 cups chicken broth                   Salt and pepper to taste

1 cup sour cream 

 

     Place zucchini in saucepan, reserving 4 slices for garnish.  Add green

Pepper, onion, and chicken broth.  Simmer covered for 20 minutes.  Strain

Vegetables, reserving stock.

 

     Place sour cream, parsley, and dill in food processor or

blender.  Add cooked vegetables and blend.  Add stock and blend.  Season 

To taste with salt and pepper.  Chill.  Add raw, chopped zucchini for crunch.

  Makes 6 servings.

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Rave Review Red Cabbage

I have no idea where the recipe originated.  I do know it always earns an oooh and aaah reception as a winter-weather side dish and adds just the right zip to almost any entrée.

Are you looking for another Easy-Breezy-1-2-3 Recipe  with a minimum of ingredients that make friends think you are a gourmet cook?

Try this one and enjoy the notoriety!

Dor’s Rave Review Red Cabbage

1 lb. red cabbage (a head) cut into 1” slices

1 medium onion sliced thin

¾ c dark raisins

1 c sweet cider

3 Tbs cider vinegar

¾ tsp salt

¼ tsp pepper

½ tsp canola oil

In a stainless steel saucepan combine all of the ingredients listed.  Reduce heat to medium.  Simmer 45 minutes.  Most of the liquid should evaporate but cabbage should be moist.  Cook longer if there is excess moisture in bottom of pan.  The small amount of liquid remaining should be carmelized and brown and the cabbage, crunchy.

Serves 4-6

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Peachy Peach Recipes

Tis the season for succulent peaches and since we just came back with a few bushels, I’ve been cookin’ in my country kitchen.  There are two absolute favorite recipes for peach concoctions that make me a heroine in the family.  They are easy, and produce proud results.  We had some peach pound cake for dessert this evening and Bill actually said, “You’re a good cook!”  First time he ever said THAT!  It’s all in the recipes of course and my grim concentration and determination.

PEACH POUND CAKE

• 1 Cup Butter,
• 2 Cups Sugar,
•  6 Eggs,
• 1 tsp Almond Extract,
•  1 tsp Vanilla,
• 3 Cups Flour,
• 1/4 tsp Baking Soda,
• 1/4 tsp Salt,
• 1/2 Cup Sour Cream,
• 3 Cups Diced Peaches (fresh or thawed & drained if frozen),
• Confectionery Sugar.

Heat oven to 350 degrees.  Grease and flour 10″ fluted tube pan. Cream butter and sugar in large bowl.  When light and fluffy, add eggs (one at a time), beating each time.  Stir in almond and vanilla extracts.  In separate bowl, combine flour, soda and salt.  Add flour mixture alternately with sour cream to creamed butter mixture.  Fold in peaches.  Don’t over stir.  Spoon into pan.  Bake 55 to 65 minutes until a knife in center comes out clean.  Cool 15 minutes before inverting onto plate.  Dust with Confectionery Sugar.

PEACH COBBLER

• 1 stick of butter,
• 1 cup sugar
•  1 cup flour,
• 3 tsp baking powder,
• pinch of salt,
• 1 cup milk,
• 4 cups sliced peaches,
• cinnamon

Melt  stick of butter in a 2 Quart baking dish. In separate bowl, combine  flour with baking powder and  pinch of salt.  Add  sugar and milk and mix together.  Pour batter on top of melted butter in baking dish; do not stir!  Pour 4 cups sliced peaches on top.  Sprinkle with cinnamon and bake at 375 degrees for 40 minutes or at 350 degrees for one hour.

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