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DIY Dressings To Make Salads Sing

Ingredients, of course make the salad, but the dressing makes it sing. Best of all it can sing in different keys, depending on the choice of dressing. To be able to make your own dressing, rather than depending on commercial brands, is like arranging the song to suit your mood. Last week, while writing about different ideas for side salads, I realized that dressings would be a good topic. So here I am, as promised, with the results of my investigation of salad dressings.

Before I start, I want to talk a bit about the commercial products available. If you include the generic, ethnic, gourmet as well as the big and small brand names the number is only surpassed by the number of flavor varieties to choose from. There seems to be something for everyone, so why make your own? Well, first the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Second, commercial dressings usually are close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Third, the cost is rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed using items you keep in supply?

Please understand I’m not going DIY on salad dressings. Many can’t be easily duplicated without a specific flavoring agent. It’s senseless to buy such products and only use a fraction, just as it is to buy several ingredients in an attempt to recreate a product you like. However, for the everyday salad side, snack or light meal, making the dressing is easy, economical and fun. Most entrée salad recipes include directions for a specific dressing, Cobb and Nicoise Salads for example, not to mention all the grilled chicken ones out there, so you probably already have experience.

In most countries, the ingredients of a salad determine its dressing and a “house” salad is dressed as the chef decrees. Americans expect to be offered a selection of dressings especially for a side or light meal salad. If having this option appeals to you, make several vinaigrettes with different infusions to use alone or have ready to add other ingredients to make more complex dressings. As always, the possibilities are endless. Just use your imagination.

Following are basic vinaigrette directions and some useful variations as well as recipes for other, delicious dressings that can be easily made when wanted. Also, don’t forget that dressings can double as marinades. Simply reserve enough to dress the greens, use the rest to flavor the meat.
Vinaigrettes

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.
• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts.
A Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard
OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.
*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp. dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit or vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.
Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

French Roquefort Dressing
¼ cup crumbled Roquefort, Blu, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.
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Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

Yogurt-Fruit Dressing Makes3/4cup
½ cup plain yogurt
1/3 cup blended fresh fruit of choice
1 Tbs. lemon or lime juice-depending on fruit used
1 tsp. EACH honey and Dijon mustard
Puree all ingredients until smooth. Store chilled

Raspberry-Wine Dressing Makes 1 ¼ cups
1 cup fresh or dry pack frozen raspberries
1/3 cup Merlot
1/3 cup oil
1 sliced shallot
2 Tbs. red wine vinegar
2 tsp. honey
Salt and freshly ground pepper
1 Tbs. sour cream—optional
Puree all ingredients until smooth. Store chilled.

Creamy Dressings Each yields about 11/2 cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.
• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots,1Tbs. chopped parsley,1/2 tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion,1/2 tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

These are just the basic dressing recipes, but there are enough variations included to give you a springboard to finding ways to individualizing them or moving on to create your own. Have fun and Happy Salad Days ahead. Any questions—just contact me and please join us next week.

Daily Dinner Side Salad Suggestions

A side salad is generally expected with a dinner entrée. It offers a complimentary contrast in texture and taste as well as providing nutritionally balancing fiber. However, anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts. I was amazed last week to see collards, formerly an inexpensive leafy green, priced above Romaine. Scallions in a featured sale, 3 bunches for $1.00, had only 4 per bunch when there used to be 6 to 8!
Unfortunately, the prices haven’t lowered much this summer, which means that they will probably rise even higher come fall.

So what is the family meal planner to do to keep side salads in the daily dinner menu without it costing nearly double? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost about $0.88 lb. they’re tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as a salad ingredient.

Another solution is to cut down the amount of lettuces or bedding greens, by using frozen vegetables to form the base of the salad. They cost less and go much further. Cut green beans, and broccoli are good selections. Snow peas and edamame are good “fillers”. Canned beets or asparagus are useful salad bases too. Properly presented side salads built around these ingredients, with harmonious dressings, become clever creations, not economic measures.

I’m listing a few of my favorite suggestions for these kinds of salad solutions below, with dressing suggestions. Actually, writing this has given me an idea for next week’s posting. I’m going to work on some different salad dressing recipes to perk up side salads and give them a bit of zing.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins. dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French. Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar even one of the Raspberry vinaigrettes.

Green Bean and Mushroom Salad: Serves 4
8oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

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15 oz. can sliced beets- drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

See you next week for DIY salad dressing ideas!!

Soup The Easy Summer Meal

After contemplating the convenience of using slow cookers for summer meals the past week, it occurred to me that no meal is easier than soup and no way is easier to cook it. It can do its magic overnight, the soup can be chilled all day and ready for dinner.
I realized that, aside from Vichyssoise, Madrilene, Gazpachio and a brief interest in Tortilla Soup a few years ago, soup isn’t considered a summer food in the United States. In fact, soup, generally, doesn’t figure prominently in our menu choices as an entrée at any season, except as a hearty dinner on a cold winter night. But why, if it’s filling and nourishing served hot in winter, shouldn’t it be just as nutritious and satisfying cold in summer?
By contrast, other countries enjoy soup all year around. In Italy, during the summer, rice replaces pasta in Minestrone and it’s served very cold, and Pappa al Pomodoro (Tomato-Bread Soup) is eaten at room temperature, not hot, but both are as popular in July as December. Checking my books, I saw that those printed in the United Kingdom devoted chapters to Summer Soups, even separating the “chilled” ones, but the modern ones printed in the United States, usually, didn’t even categorize them. On the other hand, some books I inherited from my Grandmother and Mother did include them. My guess would be that the affordability of microwaves, the convenience of supermarkets and the huge variety of prepared foods available have distracted us. Making soup seems too time consuming and laborious.
That’s just not true! Few things are easier, require less attention and effort, or are more forgiving to cook than soup; even recipes requiring time don’t need constant monitoring or frequent stirring. Moreover, soup keeps well, often improving as the flavors meld and many freeze well. It’s versatile too. Ingredient changes are readily accepted. The same one can be chunky and rustic as made, acquire an interesting texture with a little blending and a silky sophistication when pureed. Perhaps, best of all, soup has long been considered an economical meal solution, depending on the ingredients used.
I did some testing using ingredients I had on hand. In 2 ½ hrs. I made 4 soups, 2 versions of one, 10 servings in all. Not bad considering one hour of the time was used to soak beans for cooking. A rough estimate of the cost is far less than a ’regular meal. I also proved to my satisfaction, a hunch that there are a few easy rules which simplify the process of making several types of soup. I state them below for standard cooking, but with slow cookers things much simpler. Ingredients just go into the pot, However the basic principles still apply.

• Frozen or canned vegetables or fruits can be substituted for fresh. If not drained, deduct the amount of any liquid from the amount stated in the recipe.
• Sauté a medium onion, chopped, in 1Tbs. oil or butter, per 2 servings , in the pot first
• Add vegetable(s) of choice to pot, chopped if large, and just cover with liquid-usually broth, optionally vegetable, chicken or other meat. A portion of juice can be substituted for flavoring.
• Bring to a boil and reduce heat. Allow to simmer for between 10 and 20 min. as per directions.
• Add seasonings half way through cooking, check by taste. Avoid overpowering the natural flavor, be careful with the salt and remember heat intensifies pepper.
• Blend or process to desired consistency, in batches, adding more liquid only if necessary.
• Return to pot if serving hot, or bowl if chilling. Add additional liquid to achieve desired density, or stir in cream, if using. Check for taste, reheat or chill, add appropriate garni before serving.
• One pound of vegetables requires between 2 to 4 cups liquid and serves 2, in bowls
• 1lb. = (3) 10 oz. boxes frozen. Check can labels for quantities.
• For a more substantial soup, add one small, or half a large potato per serving, before boiling. OR after blending, return to heat, bring to a simmer, and add instant potato flakes and liquid in equal amounts, alternately, until desired consistency is reached. Remember this will dull flavorings so taste test often. Can still be served chilled.
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Cucumber Bisque—Yield 4 cups. This has long been a favorite of mine, and, actually, was on the weekend menu. I seeded and chopped, but didn’t peel 4 large cucumbers and soaked them in salted water for 10 min. They went into the pot with 1 small chopped onion, just enough chicken stock to cover, and simmered for 20 min. Pureed and chilled for several hours, they were served with a dollop of sour cream and fresh, chopped chives. No other seasonings were needed. Always served cold.
Cucumber soup is always served cold, but the following three are good hot as well.
Pea Soup with Mint—Serves 2 in bowls. Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Three variations of this soup would be:
One: to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish)
Two: omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt
Three; lend elegance to the dish. Float a fillet of poached salmon in top and garnish with a dab of yogurt
Carrot Soup—Serves 2 in bowls. To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.
Both the above soups can be fortified with potato.
White Bean Soup—Serves 4 in bowls.—Also called Tuscan, cannellini or navy beans, I think these beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types. Most legumes, though not lentils, require soaking before cooking, but that’s easy. Just soak them in water over-night or bring them to a boil, then let them stand for an hour, drain them, cover them with liquid and simmer them until they’re soft, usually between 45 to 90mins. Or use canned.
I like more onions with beans than other vegetables, up to 3 large ones, chopped and sautéed in 1to2 Tbs. oil first. Then I put in just enough liquid to cover the beans, usually less than the amount stated on the package, and add more as needed to avoid it’s becoming watery. Depending on the recipe, I may start with other ingredients as well; black bean soup calls for tomatoes and lentil for carrots. I don’t usually use broth, adding bouillon powder to taste as it cooks. One ingredient I learned really gives life to any bean soup is vinegar; red for the darker, more robust beans and lighter ones, even white for the white and pink beans. Don’t be shy. It may absorb up to a ½ cup. Keep tasting.
In this batch, I used water and about 2 cups of broth, then added 1 envelope of chicken bouillon later. I put in some red pepper flakes and a sprinkle of lemon pepper, white vinegar, and after blending a bit, added a cup of canned diced tomatoes drained. I used the tomato juice as a garnish swirl. The soup, teamed with rosemary Focaccia and tossed greens with Feta vinaigrette made a wonderful dinner on a hot night.
Which brings me to the main point of this blog; All of these soups, and many more make easy, delicious summer meals, especially when paired with a nice salad and a simple sandwich , a loaf of good bread, rolls or muffins, to balance the meal. What could be easier than about a half hour of prep, and maybe an hour or so of unsupervised cooking time, or, if you have one, just plugging in a slow cooker? As I said, once the soup is made, it keeps for days, and it’s as easy to make a lot as a little, perhaps two or more dinners. All you need do is open the fridge and serve it, or in winter, heat it up and serve. Talk about a budget and a time saver! The best thing is that there is an infinite variety of soups, from near stews to basic broths, and the majority of them can be eaten hot or cold. So the next time you’re wondering what to serve, think soup!

Slow Cooker Recipes For Casual Outdoor Eating

Early this spring, I wrote about using slow cookers for outdoor meals.(March 18, 2015) At the time I focused on the neat and ready to serve option they offered to grilling for busy people. I briefly mentioned that they could be a big help in entertaining outdoors especially for kids parties, and act as a safety measure. That point was brought to my attention this week..

Since our swim club is just across the street, my neighbor volunteered her yard as a base for her nephew’s 9th birthday party. It was an organized plan: the children would swim, have grilled burgers at her house and then be bussed to a game arcade for cake and ice cream. She and her sister decided they would only need one other mother to help them keep the kids busy with lawn games while the burgers cooked.

Whether the swimming built their appetites, or it was a phase of the moon, the only thing that interested the children was the grilling. They clustered around the grill, giving directions, trying to help, even trying to touch “my” burger. It was all the three women could do to prevent someone getting burned. My neighbor was still concerned when she told me about it some days later. The alternative of ladling meatballs and sauce from a slow cooker onto rolls really appealed to her and she tells me to her sister and their friends, as well, for future parties.

However, normal dinners and children’s parties aren’t the only things to benefit from using slow cookers for outdoor meals. Many recipes appeal to all ages for casual entertaining; food stays fresh, the lids keep bugs off and there is no greasy grill to clean. Understand I love grilling, but it is easier to wash out the pot than scrub the grill. All you need is an outlet, an extension cord and the strength to carry the cooker out at any stage in preparation. You can even do a roast, slice it or shred the meat ahead and put it back in the pot to stay warm until serving, but, warning, never use a cooker to re-heat any food.

Below are some recipes which show the range of dishes a slow cooker can make for outdoor finger food, casual eating. Several are from the Fix IT and Forget It Cookbook by Phyllis Pellman Good, and the title says it all. You may even be tempted to buy another pot, or two, or at least borrow from your guests before a get-together to prepare the whole meal. These are only examples to give you an idea of how these dishes are constructed and start you on your way to making up your own versions I’m omitting soups, vegetables and desserts because they are better served cold in summer, but should you want them, there are slow cooker recipes galore to research. All the following recipes may be multiplied to increase yields.
One additional note, please do check the March 18, posting. It covers the basic facts about slow cooking. First and foremost, know your own appliance. Slow cookers vary in timing according to manufacturer. Until you’re familiar with the way yours responds, check the cooking progress. I’m also including a conversion chart below. Many recipes can be converted from standard to slow cooker and vica-versa. If you’re interested in using the cooker for some of your favorite recipes, or there’s one I’ve listed you want to try to make conventionally, it is quicker after all, consult the chart.

Honey Wings Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix all the other ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry-Barbequed Chicken Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
Salt & pepper
1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
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3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.
Beef Fajitas Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.

Far East Steak Sandwich Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.

Reuben Sandwiches Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.

CONVERSION CHART

IF RECIPE SAYS COOK ON LOW COOK ON HIGH

15 to 30 minutes 4 to 6 hours 11/2 to 2 hours

35-45 minutes 6 – 10 hours 3 – 4 hours

50 minutes to 3 Hours 8 to 18 hours 4 to 6 hours
See you next week!

Easy Summer Pastries- No Mixing Involved

This week the topic is desserts again but now it’s more finger-friendly ones, which appear baked, but aren’t and hold up well on hot days. Last week, I wrote about summer dessert recipes that were coolly refreshing, a bit of a change from our regular choices, easy to carry and eat, but were hundreds of years old yet still being served, proving they do their job well.

The following recipes, with the exception of the berry pudding, are more recent innovations, but they too serve their purpose, which is standing up to summer’s heat without spoiling. The dairy products used as garnishes or in the dipping sauce can be replaced by non-dairy items like whipped topping or even meringue made with Wilton’s Meringue Powder. Depending on the individual recipe, the amounts of sugar may need to be altered, but there’s no reason that any of the flavorings should be changed.

The use of prepared products, like wraps and bread give the impression of a home-made dish but it’s a lot easier, and faster, than mixing a batter, or prebaking a crust, especially on a hot day After all, the point of researching summer meals.is not only to find ways to use the season’s bounty, but to find ways to prepare it that are tasty, appealing and don’t require undue exertion in the heat.

So desserts that look baked, taste baked, satisfy the appetite and the eye yet still stand up to a hot summer afternoon fit all the requirements. Of course if they have those qualities, there’s nothing to say they can’t be served in other seasons as well. The fruits can be changed or frozen substituted for fresh/ Several can be served hot and time savers are time savers any time of year. So give these a try. You might discover a new favorite, or experiment a bit and create one.

Honey Nachos— Serves 4
(2) 8 inch flour tortillas
2 tsp. sugar
¼ tsp. salt
Honey for pouring
Powdered sugar for dusting –optional
Cooking oil spray
Cut the tortillas in 3rds crosswise and lengthwise making 9 pieces each. Put the pieces on a foil covered cookie sheet and spray lightly with cooking oil. Sprinkle with sugar, cinnamon and salt. Bake in a 350 deg. oven for 5-8 min. until slightly curled and golden. Cool. When ready to serve, loosely pile on a plate and drizzle with honey. Lightly dust with powdered sugar to decorate if desired. The flavor of the honey is all important to the success of this dish.

Wonton Cups – Serves 4-6 * From Prevention Cooking
12 wonton wrappers
1 Tbs. melted butter
¼ cup fruit spread or jam –suggested berry based
½ cup flavored yogurt or cool whip or pudding
¾ cup fresh berries – preferably mixed for presentation
6cup muffin tin
Line muffin cups with a wonton wrapper. Brush with butter and top with a second wrapper placed diagonally across the first so the points form a flower. Brush with the remaining butter. Bake in a 350deg.oven 10 min. until golden. Cool and remove from pan. Reserve a few berries for garnish and fold the others into the yogurt. Chill. Just before serving, spread the jam on the bottoms of the wonton cups, divide the yogurt mix among them and garnish with the reserved berries.

Cake a la Mode Serves 4
4 slices of pound cake at least 1 inch thick, toasted
1 pt. berries- mixed makes a nice presentation
2 Tbs. sugar
¼ cup sweet wine, like Marsala, vermouth, port etc. .or orange juice
½ tsp. cinnamon
¼ cup topping of choice – whipped cream, Cool Whip, ricotta, ice cream or yogurt
Marinate the berries in the next 3 ingredients, chilled, for at least 30 min. Place the cake slices on plates and mound the berries next to, or slightly over them. Spoon the topping over the berries and drizzle any accumulated syrup over that as garnish.
*NOTE: This dessert can be made finger friendly by cutting the cake slice in half, spreading the topping on one half, mounding slightly drained berries on that and covering with the other half slice of cake to make a sandwich.

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2 lbs. mixed berries-strawberries sliced if large
8 oz. raspberries
¾ cup sugar
8 slices white bread
Topping of choice to serve
Cut the crusts off the bread and use it to line the bottom and sides of a 41/2 cup. bowl, making sure there are no gaps between slices. Bring the fruit and the sugar to a boil, lower heat and simmer for about 8 min stirring once. Spoon the fruit into the lined bowl, add in as much juice as it will hold, making sure some gets around the sides of the bowl. Cover the top of the bowl with the remaining bread and place in a pan to catch juice overflow. Put a plate on top of the bowl and weigh it down with cans. Refrigerate overnight. Puree the 8 oz. raspberries with enough of the remaining berry juice.to have a sauce consistency. Strain and chill. When ready to serve, unmold the pudding on a serving plate and pour some sauce over. Garnish with a dollop of topping and offer the rest and the sauce in bowls to add. Cut in slices to serve.
Banana Turnovers –Serves 4 * From Practical Cookery
8 sheets phyllo dough cut in half lengthwise OR 4 squares of puff pastry 4 inches per side
2 ripe bananas
61/2oz. semi-sweet chocolate
2 tsp. sugar
Juice of ½ a lemon
1 Tbs. melted butter
Sugar and ground cinnamon for sprinkling
Powdered sugar for dusting
Cooking oil spray
Spray a cookie sheet with the oil. Peel and dice the bananas and marinate in a bowl with the sugar, lemon juice and chocolate. Keeping the rest moist with a damp towel, lay one sheet of phyllo out, brush with butter and place 1-2 tsp. of fruit mixture in one corner of the short side. Fold over into a triangle and continue folding flag-style until the sheet of pastry is used up. If using puff pastry, simply fold over into a triangle and crimp edges to press together. Dust with the sugar and cinnamon and place on the cookie sheet. Continue until all the pastry is filled Bake at 375 deg. for 15 min. Dust with powdered sugar to decorate and serve hot or warm. These are great to serve on a hot day because the temperature keeps the filling from hardening.

Tortilla Fruit Wraps Serves 4 * From Prevention Cooking
The apples aren’t a summer fruit but they give the finished mixture needed body. This recipe can be made with canned fruit in winter, just don’t pre-cook canned items.
(4) 8 inch flour tortillas
2 cooking apples peeled and sliced
2 peaches peeled and sliced
1 cup sliced strawberries OR 4 slices canned pineapple – halved
1 Tbs. orange juice – 2 Tbs. if using pineapple
4 tsp. sugar
¼ tsp. pumpkin pie spice
Toss fruit with the juice, sugar and spice and spread in a single layer on a lightly greased cookie sheet—DON”T include strawberries in this step. Bake at 400 deg. for 10 min or until fruit is soft.
Place a quarter of the fruit in a line down each tortilla and roll the wrap up in traditional fashion, folding the ends over to enclose the filling. Place filled tortillas seam side down on a non-stick baking pan or lightly oiled foil-covered sheet. Bake at 425 deg. for 8-10 min. until golden. Cut each wrap diagonally in half while still hot. Serve warm or at room temperature with dipping sauce.
Sauce
1 cup vanilla yogurt
2 Tbs. orange juice
2 tsp. chopped crystallized ginger
Mix all ingredients. Cover and refrigerate for at least an hour to meld flavors. Serve cold.