OLD SALT'S TABLE!
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The Quarter Cup DishFruitsDried Cranberries 1/4 cup Dried Apricots 1/4 cup Mandarin Oranges (drained) 1/4 cup Crushed Pineapple (drained) 1/4 cup Vegetables Carrots 1/4 cup Jicama 1/4 cup Shallots (green onions) 1/4 cup Parsley 1/4 cup Chop the above (except the pineapple) very fine. Bring 1/3 cup water and 1/3 cup honey to a low boil. Add fruit and vegetables cook over low heat until the liquid is mostly gone (carrots and jicama should still be crunchy). While fruits and vetetables are cooking mix 1/4 cup wine vinegar with 1/4 cup safflower or sunflower oil. (canola oil also works)and the following herbs and spices. salt 1/4 tsp black pepper 1/4 tsp cinnamon 1/4 tsp garlic powder 1/8 tsp marjoram 1/4 tsp thyme 1/4 tsp clove 1/8 tsp chili powder 1/8 tsp sweet basil 1/8 tsp Heat dressing in microwave about 40 seconds (judgement call since microwave heating is variable). Dressing should be warm when served. Serve over broken ladyfingers or cake doughnuts or white rice. Garnish if desired with whipped cream a fresh strawberry and a mint sprig. Makes 8 servings. Christmas Sausage PieIngredients:1 Lb Ground pork sausage 1/2 Lb Beef sausage links, cut into equal size pieces 8 oz. can Pineapple chunks or chunky applesauce 1 cup raisins or dried currants 1 tsp pepper 1 tsp salt soda cracker crumbs 1 cup corn meal 1 cup flour 2 tbsp olive oil 1 cup lard or shortening Directions: Mix cornmeal, flour, olive oil, and lard into dough. Line a 10" pie plate. Mix sausage, pineapple, raisins, salt, and pepper. Brown sausage mixture until sausage is cooked. Fill pie plate with sausage mixture, cover with cracker crumbs, and bake at 325 until done. Liver and Vegetable CasseroleIngredients:1/2 lb. Liver (Tofu soaked in Worcestershire works okay for vegetarian) 2 medium onions or 1 small bunch shallots (green onions) 8 oz canned peas 8 oz canned corn 8 oz canned lima beans 6 carrots (grated) 3 cups Cheddar cheese 3 large eggs 1/2 cup shredded wheat (crumbled) Note: (1 lb. of frozen mixed vegetables can be substituted for canned and fresh vegetables) Directions: Sauté liver. Cut into 1 inch cubes or thin slices Chop onions. Mix vegetables with onions and eggs. In a casserole dish, layer first vegetable mixture, then liver, then cheese, finish with a layer of cheese. Sprinkle shredded wheat over top. Bake at 300 for 15 minutes or until cheese is crispy on the edges. Vegetable CasseroleIngredients:4 - 6 Yams or Sweet Potatoes 3 - 4 Parsnips 6 - 8 Artichoke Hearts 1 bunch asparagus (tips only) 1 bunch Spinach (chopped) 2 medium onions or 1 small bunch shallots (green onions) 8 oz canned peas 3 - 4 carrots (grated) 1 cup ricotta or cottage cheese 3 large eggs 1/2 cup honey Directions: Wash and slice Yams and Parsnips. Cut Artichoke Heats into cubes (approx. 1 inch). Chop onions. Combine peas, carrots, cheese, eggs, and honey. Mix remaining vegetables together. In a casserole dish, layer first cheese mixture, then vegetables, finish with a layer of cheese mixture. Bake at 300 for 15 minutes or until cheese is crispy on the edges.
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