NM interlude get out in nature...
Photo by Mary MacIntyre
Peruse the last couple of days for more Memorial Day Blog Fest. The Coach,me, want you to have lots of ideas for your celebrations. Save these, share them, email your friends at the shennagins that www.coachingcooking.com sends you on this great 3-day weekend. Shop now and prepare a few treats for tomorrow, or even tonight.
Cabbage Fruit Salad With Sour-cream
2 cups Cabbage; raw — shredded
1 each Apple; med., diced — unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
Caesar Salad Dressing, Low cal
1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove — minced
1 teaspoon Anchovy paste — or anchovy
1/4 teaspoon Salt
1 pinch Sugar — pinch
1 pinch Pepper
2 tablespoons Parmesan cheese — grated
1 tablespoon Olive oil
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running,
gradually add tofu, cheese and oil. Transfer to small jar and
refrigerate, covered, for up to 2 days. Makes 1/2 cup.
Cajun Coleslaw
5 tablespoons Mayonnaise — (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers — sliced
2 each Onions, medium — shredded
1 each Large cabbage — shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the thickness
of original mayonnaise. Add Louisiana hot sauce, continuing to beat.
Add ketchup and keep beating. Add salt and garlic salt, beating all the
time. Add wine vinegar (this will thin the sauce down). Beat this
thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions
in a large salad bowl. pour sauce over and toss well. This should be
done about an hour before serving. Tastes even better the next day.
Calico Salad
1/2 cup Sugar
1/2 each Green pepper — chopped
1/2 cup Salad oil
1 each Med. onion — chopped or rings
1/2 cup Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
1/2 teaspoon Pepper
1 can Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and
onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill.
California Bean Sprout Salad
1 head Romaine lettuce — small head
1 head leaf lettuce — small head
1 cup jicama — cut in 2-inch strips
2 cups bean sprouts — cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber — diced
1 red pepper
1 avocado — cubed
1 hard-boiled egg
1 teaspoon sesame oil — optional
Prepare the red pepper by washing, cut in half and remove seeds
and membranes, cut into small strips.
Wash lettuce, spin or blot dry and place in plastic bag with a
paper towel; seal bag and refrigerate.
Cut peeled jicama into strips such as French fry-size and
refrigerate until serving time.
In saucepan, bring 1 quart water to a boil. Add the bean sprouts
and blanch for two minutes. Remove and run under cold water briefly.
Immerse in a bowl of ice water for one minute, drain well. Mash boiled
egg or put through a sieve. Refrigerate.
In a small bowl, blend vinegar, sugar and salt. In a large bowl,
combine bean sprouts, diced cucumbers, strips of red pepper and avocado
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture
well.
Add the vinegar mixture to the bean sprout mixture and toss to
combine. Cover bowl tightly and refrigerate 1 hour.
To serve, tear lettuce into bite sized pieces and divide equally
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the
chopped egg, and arrange the jicama strips on one side of salad. Needs
no further dressing to be a delicious and healthy dish.
California Chicken Salad
2 cups cooked chicken — chopped
1/2 cup Monterey jack cheese — shredded
1/2 cup cheddar cheese — shredded
1 avocado — diced
1/2 cup olives — chopped
1 tomatillos — chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions — chopped
black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles — minced
2 teaspoons sun-dried tomatoes, oil-packed — minced
* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative
serving dishes, sprinkle the minced green chilies and minced sun-dried
tomatoes on top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.
Carrot Raisin Salad
2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots — coarsely shredded
1/2 C Pineapple Chunks In Juice — drained
2 Tbsp Pineapple Juice — unsweetened
dash Ground Cinnamon
dash Ground Nutmeg
Combine raisins and vinegar in a med. bowl; let stand 15 min. Add
carrot and pineapple tidbits; stir well. Combine pineapple juice,
cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover
and chill.
