Carol Despirito's Peach - Blackberry cobbler
Preheat oven to 425 degrees
Ingredients
2 Cups of all purpose flour
1 Teaspoon baking powder
1/2 Cup sugar
pinch of salt
1/2-1 teaspoon Almond extract
1/2 teaspoon Vanilla extract
1/4 pound Butter (1 stick)
2 eggs
1/2 cup milk ( *can substitute almond milk)
Sliced fresh peaches cut up into slices
black berries
Cinnamon sugar*
Mix butter in with the flour, cut in as for a pie
Mix in sugar, baking powder, pinch of salt.
Then miss in the 2 eggs, and milk, and flavorings
* If it seems dry, you can add a bit more milk
Roll or spread batter in a 10x14 jelly roll sheet
put sliced peaches and blackberries on top and then sprinkle with cinnamon sugar on the top
Bake the cobbler at 425 degrees for 10 minutes
then drop the temperature to 350 degrees and bake for another 25-30 minutes/
Do not over-bake
Side note: Carol D has 8 kids and 23 grandkids!!
Ingredients
* 1 14 oz. bag 3-color coleslaw mix (I used a 14oz coleslaw mix and 4oz of shredded red cabbage)
* 1 large apple chopped
* 1/2 c. dried cranberries
* 1/2 c. chopped walnuts
* 4 green onions sliced
Dressing:
* 3/4 c. mayo
* 3/4 c. plain yogurt ( I used Greek yogurt)
* 6 Tbsp. honey
* 3/4 tsp. dried, ground ginger (I used ½ tsp)
Instructions
1. Combine coleslaw ingredients in a large bowl.
2. In a small bowl, combine dressing ingredients and mix well.
3. Pour dressing over coleslaw and stir until evenly coated.
4. *For a less creamy coleslaw, use 1/2 c. mayo, 1/2 c. plain yogurt, 1/4 c. honey, and 1/2 tsp. ginger.
From Jennifer T.
Vinaigrette
5 beet roots medium size
1 lb large thick carrots
5 potatoes
3-4 marinated or salted cucumbers - no sugar! (I prefer Vlasic brand Kosher cucumbers with dill or some from Russian gourmet. Larissa's made cucumbers are the best!)
1 medium size onion (up to your taste - more or less onion in salad)
1 small can of peas (regular peas - no sugar, but with salt definitely) or cooked red beans
sunflower oil
Options to add
sauerkraut (difficult to prepare or buy in Russian store) I skipped it
1-2 apples
Preparation
1) boil carrots and potato around 20 minutes until they are soft (add salt up to your taste in water)
2) boil beets (with salt too) around an hour. It depends on how old beets are. They should be soft when ready.
3) peel beets, carrots and potatoes
4) cut around half inch size carrots, beets, potatoes, salted/marinated cucumbers, chop an onion and drain peas and put them in bowl.
5) Mix everything and add sunflower oil (or olive oil)
6) put in fridge overnight for a better taste.
Preheat oven to 425 degrees
Ingredients
2 Cups of all purpose flour
1 Teaspoon baking powder
1/2 Cup sugar
pinch of salt
1/2-1 teaspoon Almond extract
1/2 teaspoon Vanilla extract
1/4 pound Butter (1 stick)
2 eggs
1/2 cup milk ( *can substitute almond milk)
Sliced fresh peaches cut up into slices
black berries
Cinnamon sugar*
Mix butter in with the flour, cut in as for a pie
Mix in sugar, baking powder, pinch of salt.
Then miss in the 2 eggs, and milk, and flavorings
* If it seems dry, you can add a bit more milk
Roll or spread batter in a 10x14 jelly roll sheet
put sliced peaches and blackberries on top and then sprinkle with cinnamon sugar on the top
Bake the cobbler at 425 degrees for 10 minutes
then drop the temperature to 350 degrees and bake for another 25-30 minutes/
Do not over-bake
Side note: Carol D has 8 kids and 23 grandkids!!
From Theresa D
Apple Cake
3 eggs 1 tsp soda
1 cup cooking oil 2 tsp cinnamon
2 cups sugar ½ nutmeg
½ cup water 2 tsp vanilla
3 cups sifted flour 3 cups chopped apples
1 tsp salt
In a large bowl, combine eggs, oil sugar and water. Beat well. Sift together dry ingredients. Add to creamed mixture. Add vanilla and apples. Bake in greased and floured bundt pan in 350 degrees for 55 minutes or until tests done. Cool 10 minutes. Turn out and frost.
Topping
1 cup brown sugar ¼ cup milk
¼ c. butter or margarine
Combine topping ingredients and cook 3 minutes. Pour over cake.
3 eggs 1 tsp soda
1 cup cooking oil 2 tsp cinnamon
2 cups sugar ½ nutmeg
½ cup water 2 tsp vanilla
3 cups sifted flour 3 cups chopped apples
1 tsp salt
In a large bowl, combine eggs, oil sugar and water. Beat well. Sift together dry ingredients. Add to creamed mixture. Add vanilla and apples. Bake in greased and floured bundt pan in 350 degrees for 55 minutes or until tests done. Cool 10 minutes. Turn out and frost.
Topping
1 cup brown sugar ¼ cup milk
¼ c. butter or margarine
Combine topping ingredients and cook 3 minutes. Pour over cake.
From Jennifer T
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Fig and Date Swirls
Ingredients: 1 cup packed soft dried figs stemmed and cooked
1 cup packed pitted dates trimmed and cooked
1/3 cup water
1/2 cup plus 2 T granulated sugar
1 3/4 c all purpose sifted flour
1 1/2 t. anise seeds, ground in possible to find. (I just used them as they came in the jar as seeds.)
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 stick unsalted butter softened to room temp.
4 ounces of cream cheese at room temp.
1 t. pure vanilla extract
1 large egg yolk
1/4 granulated raw sugar such as turbinado - I used powdered sugar for this.
optional: I added 1/4 cup pecan bits to the dough
Puree cooked figs and dates with water and 2 T sugar. Use processor or blender.
Whisk together flour, anise, baking powder and soda.
Beat in another butter, cream cheese, and remaining sugar(1/2cup) at moderate speed for 3min.
Beat into creamed mixture the egg yolk and vanilla.
Mix powdered ingredients into creamed ingredients.
Half dough and form each into a rectangle. Wrap in waxed paper. Refrigerate about and hour.
Roll out 1 piece of the dough between 2 sheets of wax paper into a rectangle (or close to that shape), until 1/3 inch thick. Remove top sheet of paper and spread with spoonfuls of fig mixture, leaving a border of 1/4 inch around the sides. Starting with bottom wax paper as an aid, roll up dough into a jelly roll style and roll in turbinado sugar to coat. (if using powdered sugar wait until after baking.) Make second log in same manner. Refrigerate 4 hours.
Preheat oven 350 degrees.
Cut the cold logs crosswise into 1/3 inch thick slices and space apart on parchment covered baking sheets. Bake in batches 15-17 minutes. Makes about 30-36 cookies.
Ingredients: 1 cup packed soft dried figs stemmed and cooked
1 cup packed pitted dates trimmed and cooked
1/3 cup water
1/2 cup plus 2 T granulated sugar
1 3/4 c all purpose sifted flour
1 1/2 t. anise seeds, ground in possible to find. (I just used them as they came in the jar as seeds.)
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 stick unsalted butter softened to room temp.
4 ounces of cream cheese at room temp.
1 t. pure vanilla extract
1 large egg yolk
1/4 granulated raw sugar such as turbinado - I used powdered sugar for this.
optional: I added 1/4 cup pecan bits to the dough
Puree cooked figs and dates with water and 2 T sugar. Use processor or blender.
Whisk together flour, anise, baking powder and soda.
Beat in another butter, cream cheese, and remaining sugar(1/2cup) at moderate speed for 3min.
Beat into creamed mixture the egg yolk and vanilla.
Mix powdered ingredients into creamed ingredients.
Half dough and form each into a rectangle. Wrap in waxed paper. Refrigerate about and hour.
Roll out 1 piece of the dough between 2 sheets of wax paper into a rectangle (or close to that shape), until 1/3 inch thick. Remove top sheet of paper and spread with spoonfuls of fig mixture, leaving a border of 1/4 inch around the sides. Starting with bottom wax paper as an aid, roll up dough into a jelly roll style and roll in turbinado sugar to coat. (if using powdered sugar wait until after baking.) Make second log in same manner. Refrigerate 4 hours.
Preheat oven 350 degrees.
Cut the cold logs crosswise into 1/3 inch thick slices and space apart on parchment covered baking sheets. Bake in batches 15-17 minutes. Makes about 30-36 cookies.
From Sue G
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LEMON DESSERT
Ingredients:
Step 1
1 stick of butter or margarine
1/2 cup chopped walnuts
1 cup flour
2 Tablespoons sugar
Step 2
8 oz softened cream cheese
1 cup powdered sugar
1 12 oz container cool whip, thawed
Step 3
2 3 oz packages lemon instant pudding
3 cups milk
1. Melt margarine, add chopped walnuts, flour and sugar. Pat mixture into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.
2. Mix cream cheese, powdered sugar and 1 cup of cool whip together and spread over the baked crust.
3. Mix the two packages of lemon pudding with 3 cups of milk and place in the refrigerator to set. Then spread the pudding over the cream cheese layer.
4. Spread the remaining cool whip over the pudding layer.
From Robin Z
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SKINNY CHOCOLATE BUNDT CAKE
Serves 12; Prep Time 5 mins; Cook Time 45 mins; Total Time 50 mins
Calories Per Serving: 312; Sugar 13g
INGREDIENTS:
1 Devil's Food Cake Mix
1 Small Package Sugar Free Instant Chocolate Pudding
1 Cup Low Fat Greek Yogurt or Reduced Fat Sour Cream
4 Eggs
1/3 Cup Apple Sauce
1/2 Cup Warm Water
1 tsp Vanilla Extract
1 Cup Dark Chocolate Chips
INSTRUCTIONS:
1. Preheat Oven to 350 Degrees. Grease and flour a bundt pan.
2. Beat together the cake mix, pudding, yogurt or sour cream, eggs, applesauce, water and vanilla extract in a mixing bowl for
3 minutes.
3. Mix in chocolate chips and pour into prepared bundt pan.
4. Bake for 45 minutes. Do not over bake or cake will become dry! Once cake has cooled a bit, tip over bundt pan and let the cake out onto a cake plate. Serve with powdered sugar and enjoy! (You may omit the powdered sugar)
Serves 12; Prep Time 5 mins; Cook Time 45 mins; Total Time 50 mins
Calories Per Serving: 312; Sugar 13g
INGREDIENTS:
1 Devil's Food Cake Mix
1 Small Package Sugar Free Instant Chocolate Pudding
1 Cup Low Fat Greek Yogurt or Reduced Fat Sour Cream
4 Eggs
1/3 Cup Apple Sauce
1/2 Cup Warm Water
1 tsp Vanilla Extract
1 Cup Dark Chocolate Chips
INSTRUCTIONS:
1. Preheat Oven to 350 Degrees. Grease and flour a bundt pan.
2. Beat together the cake mix, pudding, yogurt or sour cream, eggs, applesauce, water and vanilla extract in a mixing bowl for
3 minutes.
3. Mix in chocolate chips and pour into prepared bundt pan.
4. Bake for 45 minutes. Do not over bake or cake will become dry! Once cake has cooled a bit, tip over bundt pan and let the cake out onto a cake plate. Serve with powdered sugar and enjoy! (You may omit the powdered sugar)
From Laura W
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Pumpkin Pie Dip
1 (8 oz) package softened cream cheese
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice (to make your own pumpkin pie spice, mix together 4 Tablespoons cinnamon, 4 teaspoons ground nutmeg, 4 teaspoons ground ginger, 3 teaspoons allspice)
1/2 teaspoon ground ginger
1 cup frozen whipped topping, thawed
Ginger snaps, sliced apples, graham crackers for dipping
1. Beat cream cheese and powdered sugar until smooth.
2. Add pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger. Mix well.
3. Fold in thawed whipped topping.
4. Serve with sliced apples, ginger snap cookies, graham crackers, etc
Store leftovers in the refrigerator
From Donna H.
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Zucchini Bread
3 eggs 1 cup brown sugar
3 cups flour 1 cup oil
1/2 tsp salt 1 cup coconut
1 tsp cinnamon 3 cups raw zucchini grated
1 tsp ground cloves 2 tsp vanilla
1 tsp baking soda 1/2 cup chopped nuts
1 tsp baking powder
Beat eggs, oil and sugar together. Add vanilla and zucchini. Add dry ingredients and nuts and mix well.
Pour into 2 9x5 inch loaf pans that have been sprayed with Pam. Bake for 1 hour at 325.
3 eggs 1 cup brown sugar
3 cups flour 1 cup oil
1/2 tsp salt 1 cup coconut
1 tsp cinnamon 3 cups raw zucchini grated
1 tsp ground cloves 2 tsp vanilla
1 tsp baking soda 1/2 cup chopped nuts
1 tsp baking powder
Beat eggs, oil and sugar together. Add vanilla and zucchini. Add dry ingredients and nuts and mix well.
Pour into 2 9x5 inch loaf pans that have been sprayed with Pam. Bake for 1 hour at 325.
From Cathy S
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Rosemary Walnuts
Suitable as a party dish or holiday gift.
1 Tbsp melted butter
1 Tbsp finely chopped rosemary, or 1 tsp dried rosemary
1/2 tsp salt
1/4 tsp paprika
1 cup walnut halves
Mix butter and seasonings together in a shallow baking pan. Add nuts and stir to coat. Bake for 7 - 10 minutes in 350 degree oven, stirring occasionally. CAUTION - do not over-brown. Nuts will become crisp as they cool.
From Donna H.
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Main dishes and Soups
Not Your Mother's Chicken Soup ( from Prevention Magazine)
4 whole bone-in chicken legs
4 cups of chicken broth
2 cups of water
5 cloves of garlic
2 Tbsp chopped fresh ginger
1/4 tsp of black pepper
3 carrots ( sliced)
1 large leek- white part and some of the green, rinsed and cut into 1/2 inch slices
1 large sweet potato ( peeled and cut into chunks
6 cups packed torn spinach
1 large tomato cut into 1/2 " chunks
1/4 - 1 teaspoon hot sauce (Franks)
1.Divide the chicken legs into thighs and drumstick portions. Discard the skin and visible fat
2. Place the chicken into a large saucepan or Dutch oven.
Add the garlic, water, broth, ginger, and black pepper. Bring to a boil over high heat
Skim off any foam that rises to the surface. Reduce heat to low, cover and simmer for 15 minutes, skimming the surface occaisionally
3. Stir in the carrots, leek and sweet potato.
Cover and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Add the spinach and tomato, and cook for 5 minutes until the spinach is wilted and the tomato is heated through.
Add the hot pepper sauce to taste
Makes 4 servings
4 whole bone-in chicken legs
4 cups of chicken broth
2 cups of water
5 cloves of garlic
2 Tbsp chopped fresh ginger
1/4 tsp of black pepper
3 carrots ( sliced)
1 large leek- white part and some of the green, rinsed and cut into 1/2 inch slices
1 large sweet potato ( peeled and cut into chunks
6 cups packed torn spinach
1 large tomato cut into 1/2 " chunks
1/4 - 1 teaspoon hot sauce (Franks)
1.Divide the chicken legs into thighs and drumstick portions. Discard the skin and visible fat
2. Place the chicken into a large saucepan or Dutch oven.
Add the garlic, water, broth, ginger, and black pepper. Bring to a boil over high heat
Skim off any foam that rises to the surface. Reduce heat to low, cover and simmer for 15 minutes, skimming the surface occaisionally
3. Stir in the carrots, leek and sweet potato.
Cover and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Add the spinach and tomato, and cook for 5 minutes until the spinach is wilted and the tomato is heated through.
Add the hot pepper sauce to taste
Makes 4 servings
From Theresa D
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20 MINUTE CHICKEN TORTILLA SOUP
Serves 6; Prep Time 5 mins; Cook Time 15 min; Total Time 20 mins
INGREDIENTS:
1 teaspoon Olive Oil
15 ounces Roasted Chicken Breast, shredded (rotisserie chicken works great)
1 cup White Onion, chopped
1 cup Bell Pepper, chopped
2 Garlic Cloves, minced
3/4 teaspoon Ground Cumin
3/4 teaspoon Chili Powder
900ML Organic Chicken Broth
1-28oz Can Crushed Tomatoes
1/3 cup Fresh Cilantro
1/2 cup coarsely crushed Baked Organic Tortilla Chips (doesn't have to be organic)
1/2 cup pre-shredded Part Skim Mozzarella Cheese (optional garnish - but recommend)
1 Avocado, peeled and diced (optional - but recommend) May need more if need be
Cilantro (optional garnish)
6 Lime Wedges (about 1 1/2 limes)
INSTRUCTIONS:
1. Heat 1 teaspoon oil in a nonstick Dutch oven on medium high.
2. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened.
3. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil.
4. Reduce heat, and simmer 5 minutes.
5. Add the shredded chicken to the soup and simmer 3 minutes or until heated through. Stir in cilantro.
6. Ladle soup into serving bowls; top with crushed tortilla chips and optional garnished.
7. Serve hot, with a lime wedge on the side.
Serves 6; Prep Time 5 mins; Cook Time 15 min; Total Time 20 mins
INGREDIENTS:
1 teaspoon Olive Oil
15 ounces Roasted Chicken Breast, shredded (rotisserie chicken works great)
1 cup White Onion, chopped
1 cup Bell Pepper, chopped
2 Garlic Cloves, minced
3/4 teaspoon Ground Cumin
3/4 teaspoon Chili Powder
900ML Organic Chicken Broth
1-28oz Can Crushed Tomatoes
1/3 cup Fresh Cilantro
1/2 cup coarsely crushed Baked Organic Tortilla Chips (doesn't have to be organic)
1/2 cup pre-shredded Part Skim Mozzarella Cheese (optional garnish - but recommend)
1 Avocado, peeled and diced (optional - but recommend) May need more if need be
Cilantro (optional garnish)
6 Lime Wedges (about 1 1/2 limes)
INSTRUCTIONS:
1. Heat 1 teaspoon oil in a nonstick Dutch oven on medium high.
2. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened.
3. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil.
4. Reduce heat, and simmer 5 minutes.
5. Add the shredded chicken to the soup and simmer 3 minutes or until heated through. Stir in cilantro.
6. Ladle soup into serving bowls; top with crushed tortilla chips and optional garnished.
7. Serve hot, with a lime wedge on the side.
From Laura W
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Mexican Lasagna
Ingredients:
2 pounds ground beef
1 16 oz refried beans
1 4 oz can green chilies
1 envelope taco seasoning
2 Tbsp hot salsa or 1/4 cup Ro-tel
9 uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese divided or taco flavored shredded cheese
1 16 oz jar mild salsa
2 cups water
2 cups (16 oz) sour cream
INSTRUCTIONS:
Preheat oven to 350. In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in beans, chopped chilies, taco seasoning and hot salsa.
In a greased 13 x 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake 1 hour or until heated through.
Top with sour cream, olives, onions and tomatoes if desired and the remaining cheese. Bake, uncovered, 5 minutes. Let stand 5 - 15 minutes before cutting. Serves 12
From Sue G.
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Salads and Sides
Mushroom-Chard Caprese with Farro
Prep 30 minutes Cook 25 minutes Chill time Serves 6
1 1/2 cups water
1/2 cup farro
1 package sliced mushrooms
1/4 tsp freshly cracked black pepper
2 tsp olive oil
2 medium leeks thinly sliced
1/2 cup chopped cherry tomatoes
3 Tbsp snipped fresh basil
6 cloves minced garlic
2 tsp snipped fresh thyme leaves
8 oz. Swiss chard, stemmed and coarsely chopped (3 cups)
6oz. fresh mozzarella pearls
1 Tbsp balsamic vinegar
In a large saucepan bring water to boiling. Stir in farro, reduce heat. Simmer, covered about 25 minutes or until tender. Drain, set aside.
Meanwhile, in a large nonstick skillet heat olive oil over medium heat. Add leeks, mushrooms, tomatoes, pepper, basil, garlic and thyme. Cook and stir for 4 to 5 minutes or until leeks are tender. Gradually stir in chard. Cook and stir for 2 to 3 minutes or until chard wilts. Remove from heat. Stir in farro, mozzarella cheese and vinegar. Chill and serve.
From Carmen
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Mushroom Ceviche
1 cup mushroom slices
3 scallions chopped
1 medium red bell pepper, chopped
7 Tbs of lime juice
4 Tbs of orange juice
4 Tbs olive oil
1 tsp minced ginger
salt and black pepper to taste
1 avocado cut into squares
1/2 cup minced cilantro
Cook mushrooms over medium-high heat for 3-5 minutes, stir constantly so they don't brown (you want them close to canned mushroom color)
Mix mushrooms, scallions, red pepper, lime and orange juice, olive oil, ginger, salt and pepper thoroughly.
Add the avocado and cilantro, mixing gently so avocado holds its' shape.
Serve with crackers, chips or as a side dish.
From Carmen
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Whiskey-Glazed Carrots (delish/quick/easy)
1 stick butter, divided
2-3 lbs carrots, cut into approx 1" slices
3/4 c whiskey (I will use more next time - probably 1 c - to your taste)
3/4 c brown sugar (more or less to your taste)
Generous 1/2 tsp salt
Freshly ground pepper to taste
Chopped chives or Thyme (chives were chopped approx 1" pieces)
Prep:
Melt 1 T butter in large skillet/high heat. Add carrots, cooking a couple minutes only
Remove carrots from skillet
Pour whiskey into pan over high heat and let evaporate about 1 min
Reduce heat to medium, add remaining butter - melt, sprinkle in brown sugar, stir together,
add carrots, cover and cook about 5 min
Remove lid and add salt and pepper
Continue cooking until carrots are done and glaze is thick - approx 5 min
Pour onto a platter and sprinkle with chopped chives/thyme
Serve right away
1 stick butter, divided
2-3 lbs carrots, cut into approx 1" slices
3/4 c whiskey (I will use more next time - probably 1 c - to your taste)
3/4 c brown sugar (more or less to your taste)
Generous 1/2 tsp salt
Freshly ground pepper to taste
Chopped chives or Thyme (chives were chopped approx 1" pieces)
Prep:
Melt 1 T butter in large skillet/high heat. Add carrots, cooking a couple minutes only
Remove carrots from skillet
Pour whiskey into pan over high heat and let evaporate about 1 min
Reduce heat to medium, add remaining butter - melt, sprinkle in brown sugar, stir together,
add carrots, cover and cook about 5 min
Remove lid and add salt and pepper
Continue cooking until carrots are done and glaze is thick - approx 5 min
Pour onto a platter and sprinkle with chopped chives/thyme
Serve right away
From Loretta
Apple Cranberry Coleslaw
Apple Cranberry Coleslaw is the perfect way to mix things up for fall! Loaded with fresh apples, dried cranberries, chopped walnuts, and green onions, this coleslaw is crunchy, sweet, and so delicious!
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Ingredients
* 1 14 oz. bag 3-color coleslaw mix (I used a 14oz coleslaw mix and 4oz of shredded red cabbage)
* 1 large apple chopped
* 1/2 c. dried cranberries
* 1/2 c. chopped walnuts
* 4 green onions sliced
Dressing:
* 3/4 c. mayo
* 3/4 c. plain yogurt ( I used Greek yogurt)
* 6 Tbsp. honey
* 3/4 tsp. dried, ground ginger (I used ½ tsp)
Instructions
1. Combine coleslaw ingredients in a large bowl.
2. In a small bowl, combine dressing ingredients and mix well.
3. Pour dressing over coleslaw and stir until evenly coated.
4. *For a less creamy coleslaw, use 1/2 c. mayo, 1/2 c. plain yogurt, 1/4 c. honey, and 1/2 tsp. ginger.
From Jennifer T.
Vinaigrette
5 beet roots medium size
1 lb large thick carrots
5 potatoes
3-4 marinated or salted cucumbers - no sugar! (I prefer Vlasic brand Kosher cucumbers with dill or some from Russian gourmet. Larissa's made cucumbers are the best!)
1 medium size onion (up to your taste - more or less onion in salad)
1 small can of peas (regular peas - no sugar, but with salt definitely) or cooked red beans
sunflower oil
Options to add
sauerkraut (difficult to prepare or buy in Russian store) I skipped it
1-2 apples
Preparation
1) boil carrots and potato around 20 minutes until they are soft (add salt up to your taste in water)
2) boil beets (with salt too) around an hour. It depends on how old beets are. They should be soft when ready.
3) peel beets, carrots and potatoes
4) cut around half inch size carrots, beets, potatoes, salted/marinated cucumbers, chop an onion and drain peas and put them in bowl.
5) Mix everything and add sunflower oil (or olive oil)
6) put in fridge overnight for a better taste.
You can split this recipe in half or even by four.
From Olga
Three Layer Beet Salad
2 - 3 medium carrots finely grated
raisins
mayonnaise
6 ounces finely grated cheddar cheese or cheese of your choice
3 cloves finely minced garlic
3 - 4 beets, cooked until soft, peel and grate (large grate)
walnuts
For the first layer mix the grated carrots, raisins and mayonnaise. Spread in bottom of serving dish.
For the second layer mix the grated cheese, minced garlic and mayonnaise. Spread over first layer in serving dish.
For the third layer mix the grated beets, walnuts and mayonnaise. Spread over the 2nd layer in serving dish.
From Olga
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Corn Souffle
1 can cream corn
1 can whole kernel corn drained
1 can evaporated milk
4 ounces softened cream cheese
2 Tablespoons corn starch
1 teaspoon baking soda
4 eggs
1 stick (4 ounces) melted butter
Put all ingredients in a blender and mix well. Pour into a baking dish and bake at 350 for 1 hour and 5 minutes.
From Pat
Texas Caviar
This makes a large batch, the recipe can be easily halved.
2 - 14 oz cans black-eyed peas (drained)
2 - 15.5 oz cans hominy (rinsed, separated and drained)
2 medium tomatoes, chopped
4 green scallions, chopped (I use the whole bunch)
1 jalapeño pepper, finely chopped (extra hot-use seeds; milder-remove seeds before chopping)
1 medium bell pepper (green, yellow, orange or red), chopped
1/2 cup fresh parsley chopped (I use all or half cilantro instead of all parsley)
1- 8 oz bottle lite Italian salad dressing or dressing of your choice
Combine all ingredients in a large bowl. Let marinate for at least two hours before serving.
I like to serve with Tostito scoops - enjoy!
Scarlett
