| Christmas Red and Green Salad |
Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can kidney beans, drained
1/2 cup minced red onion
1/2 cup chopped celery
1/2 cup sliced radishes
1 cup creamy salad dressing
2 tablespoons milk |
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Directions
Combine the corn, peas, beans, onions, celery and radish.
Whisk together the salad dressing and milk or cream.
Pour over salad, toss and refrigerate overnight.
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| Challah |
Ingredients
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup vegetable oil
1/3 cup sugar
1 tablespoon salt
5 eggs
6 cups all-purpose flour
1 teaspoon cold water
1 tablespoon sesame or poppy seeds (optional) |
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Directions
In a mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, 4 eggs and
4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place
in a greased bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion
into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet
and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let
rise until doubled , about 1 hour.
Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds
if desired. Bake at 350 degrees F for 30-35 minutes or until golden brown.
Remove to wire racks to cool.
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| Roasted Rack of Lamb |
Ingredients
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard |
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Directions
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon
pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy
oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside
for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until
evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18
minutes, depending on the degree of doneness you want. With a meat thermometer, take a
reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook
longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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| Spicy Black-Eyed Peas |
Ingredients
4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water |
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Directions
IIn a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and
set aside to use as a topping for the peas. Saute the onion in the bacon drippings
until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper
and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the
peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.
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| Potato Latkes |
Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil |
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Directions
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to
form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other.
Let drain on paper towels. Serve hot!
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| African Squash And Yams (futari) |
Ingredients
1 small onion; chopped, pared & cut into 1" pieces
2 tablespoons oil
1 cup coconut Milk
1 pound hubbard squash; pared and cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium size yams or sweet potatoes
1/4 teaspoon ground cloves |
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Directions
Cook and stir onion in oil in 10-inch skillet over medium heat until tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer
10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender,
about 5 minutes longer.
Makes 6 to 8 servings
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| Luscious Slush Punch |
Ingredients
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage |
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Directions
In a large saucepan, combine sugar, water, and strawberry flavored gelatin.
Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice.
Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl,
and stir in 1 bottle of lemon-lime soda until slushy.
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