Recipes for Grown Ups

Recipes on this page include:

Autum Apple Cider Salad
Green Goddess Dip
Cucumber Yogurt Dip
Cranberry Wild Rice Dish

Other Recipes include:

Lemonade Cake
Mum's English Scones
Saucy Steamed Mussels
Scallops & Fettuccine
Herbed Butter Sauce
Vanilla Bean Cheesecake with Jewels

Autumn Apple Cider Salad

3 oz. cream cheese, softened
1 c. applesauce
2/3 c. evaporated milk
apple slices (garnish)

Ingredients
1 3/4 c. apple cider
1 (3 oz.) pkg. lemon jello
1 1/2 c. chopped red apple, unpeeled
1 pkg. unflavored gelatin
1/4 c. cold water

Method
Heat 1 cup apple cider to boiling; remove from heat.  Add lemon jello; stir until dissolved. Add 3/4 cup cold apple cider and chopped apple. Pour into 5 1/2-cup ring mold. Chill until set. Soften 1 envelope unflavored gelatin in 1/4 cup cold water. Whip cream cheese and applesauce until fairly smooth. Pour into saucepan; stir in evaporated milk and softened gelatin. Heat over low heat until gelatin is completely dissolved; stir constantly. Cool at room temperature.
Pour this mixture over firm cider layer. Chill until set, 2 to 3 hours. Garnish with apple slices.

Green Goddess Dip

1/4 cup chopped parsley
3 scallions, sliced
1/4 cup chopped fresh spinach
1/4 cup chopped watercress

Ingredients
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 tsp tarragon
1 tbsp lemon juice
salt and pepper to taste

Method
Place all ingredients in a bowl stir until combined well.  Season to taste  with salt and pepper.  Cover and refrigerate 1 hour or until ready to use.

Cucumber Yogurt Dip

1/2 cup plain yogurt
1 clove garlic, crushed

Ingredients
1 cup chopped, peeled cucumber
2 tbsp chopped mint or dill (fresh)

Method
Combine all ingredients in a bowl.  Salt & pepper to taste.  Cover and chill at least 1 hour.

Cranberry Wild Rice

Ingredients
1 cup uncooked wild rice
2.5 cups water
1 tbsp butter
1 medium onion, chopped
1 cup sliced  mushrooms

2.5 cups chicken broth, heated
2 cloves of garlic, finely chopped
1/4 tsp salt
1 cup dried cranberries

Method
1. heat oven to 350 degrees. grease square baking dish, 8x8x2 inches, with shortening.
2. place  wild rice into a  wire strainer. run cold water through rice, lifting rice with fingers to clean thoroughly.  heat rice and water to boiling in 2-qt saucepan, stirring occasionally; reduce heat to low.  cover and simmer 30 minutes; drain
3. melt butter in 10 inch skillet over medium heat. cook onion and mushrooms, stirring occasionally, until onion is tender.
4. mix rice and onion mixture in baking dish. mix broth, salt, and garlic;pour over rice mixture.
5. cover and bake 1 1/4 hours. stir in cranberries cover and bake 15 to 20 minutes longer or until liquid is absorbed.