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Ingredients: 1 washed and chopped spinach 1 1/2 Quart(s) milk 2 large, cored and diced apple 1 fine semolina 1/2 thinly sliced red onion 509/4461 Pound(s) corn starch 1/2 Cup(s) chopped and toasted walnuts 137/4377 Quart(s) lemon juice 1 mustard, dijon 6 egg 27/5000 Pound(s) sugar 1/6 Ounce(s) vanilla extract 1/6 Quart(s) olive oil 3/4 plus 1 Tbsp not melted butter, melted 1 Ounce(s) to taste salt 1 phyllo dough 1 Ounce(s) to taste black pepper 1 Cup(s) water 1 orange zest 3 Teaspoon(s) lemon zest 2 brandy Directions: In a large salad bowl combine the spinach, apples, onions and the walnuts. In a small bowl, combine the lemon juice, mustard, sugar and add the oil in a stream, whisking, and whisk the dressing until it is combined well. Whisk in salt and pepper to taste and toss with the salad.
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(Fish cooks as liquid cools; this ext 24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine Lisa's salad dressing Mix ingredients. Crustless mushroom spinach tart 1. Pre-heat oven to 350F. 2. Coat a 9 inch glass pie plate with non-stick cooking spray. 3. Sprinkle bottom & sides with bread crumbs. 4. Shake out excess & set aside. 5. In a non-stick skillet, sautA?A© mushrooms & onions in oil fo r 12-14 mi Brown jasmine rice salad Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. 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Chill until slightly thickened. Blend in sour cream. Stir in remaining ingredients. Spoon into 3 individual plastic containers (for brown ba Spinach salad dressing whisk verything thoroughly until blended and emulsified. Quebec apple dumplings Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 Penne pasta with spinach and bacon Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add ga Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve. A croque monsieur salad The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute Iowa pea salad Cook the peas for a maximum of three minutes and cool and drain. Combine the peas, cheese, pickles, eggs and salt. Stir in the mayonaise. Recipe from Cora Terrill Sweet potato salad *** (dmdg94a) Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. FROM: SONDRA PETERSON (DMDG94A) Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Mixed green salad Trim greens and rinse in cool water. Spin or pat dry and tear into bite-size pieces. In a salad bowl, combine all ingredients with dressing and toss to coat. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g African green pepper and spinach Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. Bing cherry salad Cream cheese and add cherry juice. Drain pineapple. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours. Apple and celery soup In a large saucepan sweat off the diced onion in the butter. Wash, trim and dice the celery, add to the onion and continue on a low heat. Remove and bruises from the apples and grate them into your pan, discarding the core. Cook for a further 10 m Al's shrimp and crab pasta salad Cook the pasta using package directions. Drain and rinse with cold water, set aside. Combine the olive oil, vinegar, mustard, cumin, garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk until smooth. Mix the tomatoes, bell pepp Apple banana bread Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into gr Vegetable finger salad Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool. Mix together cream cheese, mayonnaise and Hidden Valley Ranch Apple apeel's Preheat oven to 425 F. Spray a 9x13 cookie sheet with a rim with butter-flavored cooking spray. Pat rolls in pan being sure to seal perforations. Bake 6-8 mins. or til light golden brown. Cool on wire rack. In medium pan combine:pudding mix, dry j Apple and black bean picadillo 1.In a large saute pan over moderately high heat, heat the oil until rippling, add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden. 2.Add the meat and cook, stirring until it loses its red color. Greek salad In a salad bowl, combine tomatoes. cucumber and onion. Sprinkle with oil, then with lemon juice, oregano and salt and pepper to taste. Mix in crumbled tofu and olives. Cover for several minutes to let the tofu absorb some of the flavor. Eat. Farfel and egg salad --pareve or meat- Put farfel in sm. bowl. Add stock and stir. Let stand until completely cooled. Place eggs in med. bowl and mash. Stir in softened farfel. Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and s Borekas stuffed with cheese and spinach DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough o Pigeon peas & rice salad * A combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased Caribbean spice blend. Pick over and rinse peas well. In a saucepan over medium-high heat, bring pe Mixed greens salad with bacon, apples, blue cheese and musta Cheese and apple tartlets Pastry: Combine flour and salt in large bowl. With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Gradually sprinkle with ice water, tossing with a fork until all is moistened. Gather dough into a ball. Divide d Turkey waldorf salad (usda) Combine all ingredients except lettuce in medium bowl. Serve on lettuce leaves. Each serving provides: * 380 calories * 25.1 g. protein * 15.7 g. fat * : 33.8 g. carbohydrate * 657 mg. sodium * 49 mg. cholesterol Source: Cooking for Two or a Few Reprint