Wednesday, August 12, 2015

Jan's Pimento Cheese Sandwich

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For a taste of the south, try this pimento cheese sandwich recipe which comes from my Jazzercise buddy, Jan Roberts.  It was her mother's most requested dish at church potlucks.  You can mix the ingredients in a food processor or mix it with a spoon.  The sandwich tastes good at room temperature, refrigerated or grilled as a toasted cheese sandwich.  It is the perfect little sandwich for afternoon tea.

Ingredients:
1 cup of cheddar, shredded
3 T of mayonnaise (Hellman's/Best Foods)
2 oz (small jar) of diced pimentos

Mix the ingredients together. Spread on your favorite bread. Refrigerate any leftovers.

Saturday, August 8, 2015

Sharon's Spicy Cucumber

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Cousin Sharon took me to Din Tai Fung restaurant at South Coast Plaza Mall on my recent trip to Southern California. As we were eating the spicy cucumber salad, Sharon shared her recipe for them. Of course, I had to make them when I returned home. They are so flavorful with just the right amount of heat in them. Thanks, Sharon for sharing!

Ingredients:
4-5 Persian cucumbers
Kosher salt
1 T sugar
1 T Japanese vinegar
1 T chili oil
Sesame oil

Cut the Persian cucumbers in 3/4' to 1" chunks (as pictured above). Sprinkle a generous amount of kosher salt on the cucumbers, and set aside for 20 minutes. Rinse the cucumbers in cold water, drain and pat dry with paper towels.  In a small glass bowl, mix the vinegar and sugar and microwave for 20 seconds until the sugar is dissolved.  When it has cooled down, pour it over the cucumbers. Refrigerate for 2 hours. When ready to serve, place the cucumbers in a serving dish. Heat the chili oil in the microwave for 15-20 seconds until hot, and pour over the cucumbers. Drizzle sesame oil on top.

If you cannot find the chili oil at the grocery store, you can substitute it with 1 tablespoon of peanut oil mixed with 2 tsp Sriracha hot sauce (the one with the rooster label).

Friday, August 7, 2015

Robin's Heavenly Halibut

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So delicious!  This recipe can be found all over internet and was referred to me by my Alaskan friend, Robin Forsi. It has a rich, cheesy topping that complements the fish perfectly.  You will want to scoop up the baked sauce remaining in the pan with a piece of crusty bread.

Ingredients:
2 lbs skinless halibut fillets
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 T mayonnaise
2 T lemon juice
3 T chopped green onions
1/4 tsp salt
1 dash Tabasco sauce

Lightly grease a baking dish. Mix the parmesan, butter, mayonnaise, lemon juice, green onions, salt and Tabasco together.  Put a thick layer of the sauce on the fish fillets.  Bake at 425 degrees for 12-14 min. depending on thickness of the fish.
Pictured here are the Forsi's, Powell's and Denny in Alaska.

Jennifer's Asian Grilled Salmon or Halibut

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I got this fish marinade recipe from my buddy, Jennifer Powell, while she was in Alaska.  It's an Ina Garten recipe that she has modified with the addition of grated ginger.  I chose a different method of cooking it, by baking it in the oven, adding reserved marinade for extra flavor. We will definitely make this one again!

Ingredients:
Fresh salmon or halibut fillets
2 T Dijon mustard
3 T soy sauce
6 T extra virgin olive oil
1/2 tsp minced garlic (about 3 cloves)
1/2 - 1" piece of fresh ginger, peeled and grated

Mix the marinade ingredients together.  Reserve 1/4 of the marinade for later use.  Marinate the fish for at least 2 hours in the refrigerator in a large Ziploc bag.  Place the salmon on a lightly greased baking pan.  Baste the rest of the marinade onto the fish.  Bake at 425 degrees for 12-15 min. depending on thickness of the fish.  

Friday, July 24, 2015

Lidwin's Eggplant Salad

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This salad recipe comes from my Jazzercise friend, Lidwin Serpanchy. It is truly refreshing and delicious.  You fry the eggplant cubes first, drain it on paper towels to remove the excess oil, then mix it with the other ingredients, lemon juice and salt and pepper. In the one pictured above, I used crisp Persian cucumbers and heirloom tomatoes which were in season.  Lidwin arranges her tomatoes which have been sliced, rather than chopped, around the perimeter of the bowl with the rest of the dressed ingredients in the middle, so that the tomatoes don't get soggy from the salt.

Ingredients:
1 medium eggplant, cut in cubes
Canola oil
1 cucumber, cut in cubes
1-2 tomatoes, cut in cubes or slices
Red onion, cut in rings
Cilantro
Kosher salt and pepper, to taste
1/2-1 lemon, juiced

Saute the eggplant in canola oil for several minutes until the eggplant is cooked.  Since the eggplant absorbs a lot of the oil, drain the eggplant on paper towels to remove some of the oil.  Set eggplant aside to cool to room temperature.  In a large bowl, mix the eggplant, cucumber, tomatoes, red onions and cilantro.  Squeeze lemon juice over all. Season with salt and pepper to your taste. Serve immediately.

Wednesday, July 1, 2015

Lasagna Soup

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This recipe for lasagna soup came from a Penzeys Spices catalog, given to me by my friend, Jan Roberts, along with a cool assortment of Penzeys spices to try. The soup is a meal in itself, very filling and satisfying. You can adjust the seasonings as I did to fit your tastes and add whatever type of noodles you want.

Ingredients:
1 lb. ground beef or ground turkey
1 medium onion, diced
1 green or red bell pepper, seeded and diced
4 cloves garlic, chopped
3 cups chicken broth (3 cups water with 2 tsp chicken soup base)
1, 14.5-oz can of diced tomatoes
1, 15-oz. can tomato sauce
2 tsp Italian herb mix (I used Herbs de Provence)
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 tsp basil
1 cup broken lasagna noodles (or any small noodle)
3/4 cup parmesan cheese, grated
1-1/2 cups mozzarella cheese, shredded

In a large pot, brown the meat with the onion, green pepper and garlic for about 10 minutes. Add the broth, tomatoes, tomato sauce and seasonings. Bring to boil over medium-high heat for 2 minutes, then reduce to a simmer. Cover and cook for 30 minutes. Add the noodles and cook for 15 minutes more. Stir in the parmesan cheese. Ladle into bowls and sprinkle with mozzarella cheese. Serve immediately.

Pictured here is Jan in the living room of her former residence, a beautiful 1916 Craftsman.


Tuesday, June 23, 2015

Coq Au Vin

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I have tried different versions of this recipe, but this one is my favorite.  Be sure to use a good quality wine as it will influence the taste of the sauce.

Ingredients:
2 slices bacon, chopped
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 chicken thighs
8 oz. mushrooms, sliced
1 cup dry red wine (cabernet or burgundy)
Salt, pepper
1 T flour

Using a large ovenproof casserole pot (like a LeCreuset), saute the bacon until crisp. Remove bacon from the pan and set aside. Saute the onion, carrots and garlic in the same pot for a few minutes. Then remove from pan and set aside. Saute the mushrooms with a little butter for a few minutes, then remove from pan and set aside. Season the chicken with salt and pepper, then saute the chicken until browned. Now add all the sauteed veggies. Mix a little of the wine with the flour to blend, then add that and the rest of the wine to the pot.  Cover the casserole pot, and place in a 350 degree oven for 1-1/2 hours. Serve with fresh green beans and wild rice -- a delicious French feast for the family.

Sunday, June 7, 2015

Fudgesicles

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Here's a yummy frozen chocolate dessert that reminiscent of the old days. It is easy to make and tastes delicious. It is the perfect treat for a hot summer day or when you need that chocolate fix.

Ingredients:
1/2 cup sugar
2 T cornstarch
2 T cocoa powder
2-1/2 cups milk
1 tsp vanilla
1 T butter

In a saucepan, whisk the sugar, cornstarch, cocoa powder and milk. Cook over medium heat until slightly thick and smooth. Add the vanilla and butter. Cool and pour into popsicle molds. Freeze overnight.

Tuesday, June 2, 2015

Hawaiian Hurricane Popcorn

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Simply addicting. We had this popcorn in Hawaii and could not stop eating it.  It is easy to make -- just add some furikake and Japanese rice crackers to your home-popped popcorn and enjoy. In Hawaii you can buy the hurricane popcorn packaged seasoning mix (the one Bea is holding) at Hawaiian grocery stores. On the mainland, you can find furikake, a Japanese rice seasoning of salt, sugar, sesame seeds and roasted seaweed, at Japanese markets or in the Asian food aisle at some Safeway stores.
Ingredients:
1/4 cup canola oil
1/2 cup popcorn kernels 
1/4 cup melted butter
1/2 tsp soy sauce
1/4 cup furikake
Arare or Japanese rice crackers (small size, any shape)

In a large covered pot, heat the oil on high heat and add the popcorn. When the kernels begin to pop, reduce the heat to medium until all the kernels have popped. After popping, quickly remove the lid so the popcorn does not steam. Mix the soy sauce with the butter. Add the melted butter mixture to the popcorn, then sprinkle furikake.  Add the rice crackers last.  You can also use an air-popper, if you wish, omitting the canola oil.

Friday, May 29, 2015

Fat-Free FrozenYogurt

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For those of you with an ice cream maker, this is an easy dessert to make that is virtually fat-free and delicious. You can use any fresh fruit in season.  In the one pictured here, I used fresh strawberries which were pureed first.

Ingredients:
2 cups fat free Greek yogurt
2 cups pureed strawberries
1 can fat-free sweetened condensed milk
1 cup fat-free milk
3 tsp vanilla

Puree the fruit using your food processor or hand blender.  Mix the yogurt, pureed fruit, sweetened condensed milk, non-fat milk and vanilla until blended. Pour it into your ice cream maker, and process according to manufacturer's directions. Freeze for at least 4 hours or overnight.

Mediterranean Orzo Salad

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This is another great variation of the orzo salad.  What makes it unique is that it has garbanzo beans in it. It is so colorful with a refreshing lemon dressing.

Ingredients:
12 oz. orzo
1 cup olives, sliced (black, Greek or green)
1 cup cucumbers, chopped
1 cup cherry tomatoes, halved
1 cup garbanzo beans, rinsed and drained
1/3 cup feta, crumbled
1/4 red onion, chopped
3T fresh basil or Italian parsley, chopped

Dressing:
1/4 cup extra virgin olive oil
1 lemon, juiced
1 garlic clove, minced
Salt, pepper, to taste

Cook the orzo according to package directions, rinse in cold water and drain.  Mix the orzo with the remaining ingredients.  Add the dressing to taste.  Adjust the seasoning by adding salt and pepper as needed. Chill for one hour before serving.

Monday, May 25, 2015

Lemon Garlic Shrimp

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This shrimp is so good, you will want to soak up its butter-garlic-lemon sauce with French bread. It is sometimes called Louisiana style barbecued shrimp although it is not cooked on a barbeque but in a skillet instead.  You can buy shrimp with its head on or off, whichever way you prefer. I like using Costco's jumbo prawns which are fresh and firm.

Ingredients:
1 lb large shrimp, peeled
1 stick unsalted butter, cut up
1 T garlic, minced
1 T fresh rosemary, chopped fine
1/3 cup lemon juice (2 lemons) - Save the rinds
1/4 cup Worcestershire sauce
1-1/2 tsp Tabasco sauce
1/2 tsp Kosher salt
Pepper, freshly ground to taste

After squeezing the lemons, cut the rinds into round slices.  Heat a large skillet using medium-high heat. Melt the butter, then add the garlic, rosemary, Worcestershire, Tabasco, lemon juice and lemon rind slices. Season the shrimp with Kosher salt and pepper, then add to the skillet and cook for 3-4 min. Serve with crusty French bread or baguette.

Pickled Maui Onions

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Here's another pickled Maui onion recipe that is easy to make.  It resembles rakkyo, Japanese pickled scallions, in taste.  Be sure to use Maui or a mild white onion which is less pungent and sweeter in flavor. You can serve this alongside fish, hamburger, steak or as an appetizer, just by itself.

Ingredients:
2 medium Maui onions, sliced
1-1/2 cups water
3/4 cups distilled white vinegar
1/2 cup sugar
3 cloves garlic, crushed
Dried hot red chilies, to taste
1 T salt

Place the sliced onions in a wide-mouth 1-quart (or larger) jar.  Boil the water, vinegar, sugar, garlic, chilies and salt in a saucepan.  Pour over onions and let cool.  Chill 3 days or up to a month.

Tuesday, May 5, 2015

Jennifer's Caprese Bread Skewers

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Jennifer made these scrumptious caprese skewers when we visited their beautiful Alaskan house on the Kenai River last summer.  The skewers are so colorful and simple to make. 

Ingredients:
Cherry tomatoes
Fresh basil leaves
Fresh mozzarella balls
Artisan bread, cut in cubes
Balsamic vinegar or balsamic syrup
Extra virgin olive oil
Salt and pepper, to taste

Cut the bread into 1-2" cubes.  Place a cherry tomato on the skewer, followed by a basil leaf, mozzarella ball and bread cube.  Repeat until the skewer is full.  Right before serving, sprinkle with balsamic vinegar, olive oil, salt and pepper.  

Pictures from our trip to Denny and Jennifer's in Alaska...






Cauliflower Salad

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Here's a colorful cauliflower salad that can be assembled quickly.  You can use bottled French dressing or a homemade version used in the one pictured above.

Ingredients:
1/2 head of cauliflower, cut into small flowerets
3T green or red onions chopped 
1/2 cup cheddar cheese, cut in small cubes
1/2 cup dried cranberries
1/4 cup salted sunflower seeds, shelled
Catalina French dressing
Salt and pepper, to taste

Mix everything together right before serving.  You can adjust any of these proportions to your liking.

French Dressing:
2/3 cup ketchup
1/4 cup sugar
2/3 cup canola oil
1/2 cup red wine vinegar
2 splashes of Worcestershire sauce

Mix together until well-blended.  Refrigerate.

Thursday, April 30, 2015

Edamame Hummus

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This recipe reminds me of Trader Joe's edamame hummus. The hummus will thicken overnight, so you may need to add more water or olive oil the second day. Tastes great with pita bread cut in small triangular wedges, pita chips or fresh cut veggies.

Ingredients:
16 oz bag of frozen shelled edamame
1 large lemon, juiced
2 T tahini
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper or paprika
1/2 cup water
1/2 cup extra virgin olive oil

Boil the edamame in water for 5 min, then rinse with cold water and drain.  In a food processor, add the cooked edamame, lemon juice, tahini, garlic, salt, paprika, water and blend until pureed. Stream in the olive oil at the end.

Girls' day at the movies with Michelle, Madeline and Cinderella.


Sunday, April 26, 2015

Asparagus Orzo Salad

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Here's a lemony asparagus salad that is refreshing and a great side dish for your next barbeque meal. You can make it ahead of time, and add the remaining dressing right before serving.

Ingredients:
1 bunch thin asparagus, cut in 1" pieces
5 oz. orzo
1 cup feta cheese, crumbled
2/3 cup flat leaf parsley, chopped
Zest of 1 lemon
1/3 cup lemon juice
1 T sour cream or plain yogurt
1-1/2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil

Blanche asparagus in boiling water for 2 min., rinse in cold water and drain. Cook orzo in boiling water for 8-9 min., then rinse in cold water and drain. Mix the lemon zest, lemon juice, yogurt, sugar, salt, pepper and olive oil. Reserve 1/4 cup of the dressing for later use. In a large bowl, mix the orzo, feta, parsley, asparagus and dressing. Refrigerate until serving time. Add the remaining dressing and gently toss ingredients.


Sunday, April 5, 2015

Rice Porridge (Jook or Congee)

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This is my favorite comfort food for when I am feeling sick. It is sometimes called Chinese jook or congee. My mom used to make a Japanese version called okayu with umeboshi pickles in it. You can add whatever ingredients you have on hand using leftover meat or keep it vegetarian.

Ingredients:
1 cup uncooked Calrose rice
4 cups chicken broth
1 cups water
1/4 cup fresh ginger, finely chopped
1 block of tofu, cut in small cubes
Spinach, nappa or bok choy, chopped
Leftover roast pork, beef, duck or rotisserie chicken, chopped
Salt and pepper, to taste
Sesame oil (optional), to taste
Green onions and cilantro (optional), chopped, as garnish

In a Dutch oven, add the rice, broth, water and ginger. Bring to a boil, then simmer for one hour. Add the leftover meat, tofu, spinach, and cook for 30 minutes more. If the mixture isn't thick, you can turn the stove off, and let it sit covered for another 30 minutes. It should be the consistency of porridge. Drizzle sesame oil, and mix it in at the end.  Garnish with cilantro and green onions.

Friday, March 27, 2015

Layered Bean Dip

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Here's my version of a retro layered bean dip.  It's easy to make as there is no cooking involved.  You can substitute the jalapenos with canned chopped green chilies or replace the cut avocados with guacamole.  It will taste just as good.  This is a family favorite recipe for Super Bowl parties.

Ingredients:
1-lb can of refried beans
Salsa (thick)
Jalapeno slices (from a jar) or chopped green chilies
Black olives, slices
Cheddar cheese, shredded
Avocados, chopped or guacamole
Sour cream
Chives or green onions, chopped

Layer the ingredients on a platter in the order listed, and serve with tortilla chips.

Here are Kate, Madeline, Jack and Seanie at our last Super Bowl party.


Brad's Baked Beans

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Brad and Liz made these beans for us while we were in Palm Springs, and this dish was the hit of the party. They are sweet and addictive. It is the perfect side dish for your baked ham. Tastes great as leftovers too.

Ingredients:
6 slices bacon, chopped
1 small onion, chopped
2 T prepared mustard
1/2 cup ketchup
1/3 cup brown sugar
1/4 cup molasses
1-lb can and a 15-oz can of pork and beans
15-oz can red kidney beans
1 can Campbell's condensed bean and bacon soup

Fry the bacon bits in a skillet. Discard the excess fat that is rendered. Saute the onions, then add the mustard, ketchup, brown sugar and molasses. Cook until bubbly. Mix the beans and bacon with the sauce, and bake in a lightly oiled 2-quart baking dish at 350 degrees for 45 min.


Friday, November 21, 2014

Val's White Chicken Chili

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We first tasted this recipe at Laurie and Val's house in Oceanside and could not stop eating it.  It is perfect for a cold, chilly night and is quick to make.  The recipe originally comes from Sam the Cooking Guy, a San Diego celebrity chef.  You can use cooked rotisserie chicken from Safeway in this recipe.

Ingredients:
1 small yellow onion, chopped
4 cloves garlic, minced
4 cans Great Northern white beans, drained
4 oz. can diced green chilies
2 cups shredded cooked chicken
2 cups chicken broth
2 tsp cumin
1/2 - 1 tsp cayenne
1 tsp oregano
Salt, to taste

Rinse the beans and drain them.  Saute the onion and garlic in 2 T olive oil for a few minutes.  Add the rest of the ingredients and simmer for 15 minutes.  Top with chopped parsley (optional).



Saturday, October 4, 2014

Artichoke Rice Salad

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Here's a recipe for a salad that I recently made for my grand-daughter's birthday party.  It has Rice-a-Roni in it, which you can make in the microwave to speed up the preparation.  This was one of my favorite salads from years ago.

Ingredients:
2 pkgs. chicken flavored Rice-A-Roni
2 green onions, chopped finely
12-15 green olives with pimentoes, sliced
1/2 green bell pepper, chopped
2 small roma tomatoes, chopped
1/2 cup celery, chopped
1/2 cup slivered almonds
1/2 cup mayonnaise
1/2 tsp. curry
2 jars of marinated artichoke hearts, drained
2-3 T balsamic vinegar
Salt, pepper (to taste)

Microwave the Rice-A-Roni according to the directions on the package. Prepare the rest of the ingredients. Mix everything together. Adjust seasoning accordingly. Refrigerate until serving time. This recipe can be made a day in advance.

Here's my sweet grand-daughter, Madeline, and her birthday cake.



Tuna Poke (Albacore or Ahi)

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This is by far the best poke recipe I have tasted.  The albacore was caught off of the Oregon coast by Denny, so it is the freshest we have ever eaten.  You can use any type of tuna like albacore, bluefin or ahi. Simply delicious!

Ingredients:
1 lb. tuna steaks (albacore, ahi, bluefin)
1/4 cup soy sauce
1/4 cup green onions, chopped
1/4 cup sweet Maui onions or red onions (rinsed in water)
2 tsp. sesame oil
1 tsp. fresh ginger, finely grated
2 tsp. toasted sesame seeds
Red chili pepper flakes (to taste)
Kosher salt (to taste)

Cut the tuna into bite-sized cubes.  Mix the rest of the ingredients together with the tuna.  Refrigerate for 30 min.  Serve cold.


Monday, August 4, 2014

Tsukemono (Japanese pickled cabbage)

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Tsukemono is Japanese vegetables that have been preserved in salt, brine or rice bran (nuka). It tastes best as an accompaniment or garnish to Japanese meals and is especially good with Japanese rice. There are many varieties and flavors. This one is a pickled cabbage.

Ingredients:
1 head of cabbage, cut into 8 wedges
4 cups water
1/3 cup white vinegar
4 T sugar
3 T kosher salt
1 small dried red chili pepper, seeded

Cut the cabbage into 8 wedges. Boil the water, vinegar, sugar, salt and chili pepper together for a few minutes. In a large glass or ceramic container, pour the hot mixture over the cabbage. Cover with plastic wrap and the container's top. Let sit on the counter for a half a day. Then refrigerate for 3-4 days. When ready to serve, squeeze the excess liquid out of the cabbage wedge. Cut into strips. Delicious!

Friday, August 1, 2014

Corinne's World's Best Cookies

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Another great recipe from my buddy, Corinne. She cooks, she bakes, she knits, she sails, she builds kayaks and she makes shoes .. there isn't anything Corinne can't do. The name of the cookie says it all -- they are the World's Best Cookies...buttery, crispy and crunchy.  We could not stop eating them.

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup regular rolled oats
1 cup crushed cornflakes
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans
3-1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract

Preheat oven to 325 degrees.  Cream butter and sugars until light and fluffy.  Add egg, mix well, then salad oil. Add oats, cornflakes, coconut and nuts, stirring well.  Then add flour, soda and salt.  Form into balls the size of small walnuts and place on an ungreased cookie sheet.  Flatten with a fork dipped in water.  Bake for 12 minutes. Cool on cookie sheet before removing.




Sunday, July 27, 2014

Jennifer's Peach Prosciutto Crostini

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Here's an appetizer that will surely please your guests.  Jennifer and I took these to a dinner party, and the entire platter of crostini was devoured by all.

Ingredients:
1 baguette, cut in 1/2" slices
Extra virgin olive oil
3 peaches or nectarines, thinly sliced
1-2 pkgs of prosciutto, each piece cut crosswise in 4 strips
1/4 cup cream cheese
1/4 cup mascarpone cheese
Grated lemon zest from 1/2 lemon
1 T shallot, minced
Fresh basil leaves, thinly sliced

Mix the cream cheese, mascarpone cheese, lemon zest, shallots and a little basil together. Drizzle olive oil onto the baguette slices, and broil for 2 min. a side until golden brown. Spread a tablespoon of the cream cheese mixture onto the baguette. Wrap a strip of prosciutto around a peach slice, and place it on top of the cream cheese layer. Sprinkle basil on top.  Serve immediately.


On the way to Denny and Jennifer's house in beautiful Alaska:


Thursday, June 26, 2014

Smashed Peas with Mint

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Here's an alternative way to serve green peas or shelled edamame. The mint was steamed along with the peas, then mashed.  It becomes a colorful side dish for any meat.

Ingredients:
Frozen peas or frozen shelled edamame
2 T butter
Fresh mint, one torn handful
2 T fresh lemon juice
Salt, pepper to taste

Steam the peas and mint for 8 minutes. Mash the peas with a potato masher or hand held blender until you get the desired consistency. The one pictured above has a chunky consistency. Then add the butter, lemon juice, salt and pepper.  

Sunday, June 22, 2014

Savory Palmiers

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These were so easy to make! They are a delicate flaky puff pastry with a savory filling of pesto, sun-dried tomatoes, feta cheese and pine nuts. You can make these appetizers the day before, and bake them right before your guests arrive.

Ingredients:
1 package Pepperidge Farm frozen puff pastry, defrosted
1/4 cup pesto
1/2 cup feta cheese
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup pine nuts

Unroll the defrosted puff pastry. Using a rolling pin, roll it to a 9-1/2" x 11" rectangle. Spread half the pesto, then sprinkle half the sun-dried tomatoes, half the feta and half the pine nuts.  Roll up the long side to the middle, fold at half way, and press together lightly.  Cover the roll with plastic wrap, and chill for at least 45 minutes or overnight.  Repeat using the second puff pastry and remaining ingredients.  Preheat oven to 400 degrees.  Cut the roll into 1/2" slices.  Place on a parchment lined cookie sheet about 2" apart.  Bake for 14-15 min. until golden brown.