Frozen Fruitcake Salad

Posted by kdipaolo at recipegoldmine.com 6/9/01 6:14:34 am

Yield: 6 servings

1 cup sour cream
2 ounces Cool Whip, thawed
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
13 ounces crushed pineapple, drained
2 bananas, diced
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
1/2 cup nuts (pecans or walnuts)

Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving.

Confront your fears, list them, get to know them, and only then will you be able to put them aside and move ahead. — Jerry Gillies

egg foo yung

Egg Foo Yung

5 eggs
1/2 cup shredded scallions
1 cup bean sprouts, drained well if canned

Mix all together and fry in patties. Smother with Chinese Gravy.

Chinese Gravy
1 cup chicken broth
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon MSG
1 tablespoon cornstarch, mixed with a little water
Salt
Pepper

Cook over low heat until thick.

Serve over Egg Foo Yung.

I am sure of this, that by going much alone a man will get more of a noble courage in thought and word than from all the wisdom that is in books. — Ralph Waldo Emerson

Conchas (Coiled Sweet Rolls)

3 1/2 c Flour (More If Necessary)

1/4 c Sugar

1 ts Salt

1 pk Dry Yeast

Butter Or Margarine Softened 2/3 c Very Warm Water

2 Eggs, Room Temperature

1/2 c Honey

3/4 c Chopped Almonds

Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled. Punch dough down. Divide in halves. On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide. Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and wind dough loosely around to form coil. Tuck end underneath. Place on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled. Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds. Bake at 400?F 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey. From: The Los Angeles Times.

If you want creative workers, give them enough time to play. — John Cleese

lemon marinated sirloin steak

Lemon Marinated Sirloin Steak

Yield: 6 servings

1 pound steak, your choice of cuts
1 teaspoon finely shredded lemon peel
1/2 cup lemon juice
1/3 cup cooking oil
2 tablespoons sliced green onion
4 teaspoons Splenda
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon pepper

Score fat edges of steak. Place meat in a shallow baking dish.

Combine remaining ingredients. Pour over steak. Cover; let stand 4 hours in the refrigerator or overnight, turning steak several times.

Remove steak from marinade, reserving marinade. Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals for 17 to 20 minutes. Turn; cook for 15 to 17 minutes more for medium-rare.

Heat reserved marinade on grill.

Per Serving: 784 Cal (69% from Fat, 30% from Protein, 1% from Carb); 58 g Protein; 59 g Tot Fat; 2 g Carb; 0 g Fiber; 23 mg Calcium; 7 mg Iron; 732 mg Sodium; 195 mg Cholesterol

At least shes the president of something, which is more than I can say. (on his wife Elizabeth, president of the American Red Cross) — Robert Joseph Bob Dole

Warm Spiced Chicken Salad with Balsamic Dress

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg. oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishes over salad. Pour warm dressing over it and serve.

Without friends no one would choose to live, though he had all other goods. — Aristotle

Cauliflower Soup(From My Garden)

1 tablespoon butter

2 tablespoons flour

1 quart vegetable stock

1 head cauliflower — cut into florets

Salt Pepper

In large pot heat butter. Whisk in flower. Slowly pour in vegetable stock and continue whisking. Add cauliflower, and cook until tender. Puree in blender. Season with salt and pepper. Serve hot

Talk not of wasted affection, affection never was wasted, If it enrich not the heart of another, its waters returning Back to their springs, like the rain shall fill them full of refreshment That which the fountain sends forth returns again to the fountain. — Henry Wadsworth Longfellow

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Archive for February 4th, 2010