2 lg Pears; peeled and sliced 4 ts Lemon juice 1 tb Sugar 1/8 ts Salt 1 Cucumber; unpeeled Lettuce Mayonnaise; or French Drssng Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman. |
It is by its promise of a sense of power that evil often attracts the weak. — Eric Hoffer
1 c Buttermilk ranch dressing 3 tb Cider vinegar 2 tb Granulated sugar 1 1/2 ts Prepared mustard 1 ts Celery seed 1 ts Whole mustard seed 1/2 ts Freshly ground black pepper 6 c Shredded cabbage 1 c Shredded carrots 3 tb Chopped fresh parsley In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Maries, Hartville Kitchens, etc. |
The world must be made safe for democracy. Its peace must be planted upon the tested foundations of political liberty. — Woodrow Wilson
3/4 lb Jicama, peeled and cubed 1 Cucumber, seeded and thickly Sliced 2 Oranges, peeled and cubed 3 Green onions, sliced 1/4 c Lime juice 3 tb Orange juice 1/2 ts Chili powder 1/4 ts Salt 2 tb Chopped mint 1. Combine the jicama, cucumber, oranges and green onions in a glass bowl. 2. Combine the lime juice, orange juice, chili powder and salt; mix and pour over the salad ingredients. 3. Sprinkle the mint over the salad, toss and chill for at least 2 hours. |
Let there be spaces in your togetherness. — Kahlil Gibran
1/4 cup plain nonfat yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
Mix well; refrigerate.
Serve over chicken or tuna salad.
The most beautiful thing we can experience is the mysterious. It is the source of all true art and all science. He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead his eyes are closed. — Albert Einstein
1 can hearts of palm
Spinach leaves, trimmed, washed and well dried
6 tablespoons vegetable oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
1/2 teaspoon aromatic bitters
1 tablespoon finely minced celery
2 tablespoons finely minced pimento-stuffed green olives
2 tablespoons finely minced scallions (with tops)
Pimento *for garnish)
Arrange hearts of palm, sliced lengthwise, on spinach leaves. Combine remaining ingredients except garnish and pour over the salad. Garnish with pimento.
Its the place where my prediction from the sixties finally came true In the future everyone will be famous for fifteen minutes. Im bored with that line. I never use it anymore. My new line is, In fifteen minutes everybody will be famous. — Andy Warhol
1 lb Pigs ears 3 Whole star anise 1 Two-inch slice fresh ginger -root 1 c Raw carrots cut in thin -julienne 1 Cucumber * 2 Green onions ** 1/2 c Plum sauce or mango chutney -mashed Salt and freshly ground -pepper Lemon juice to taste Butter lettuce leaves Toasted sesame seeds * peeled, seeded and cut in -2-inch julienne ** tops only, slivered lengthwise and cut in 2-inch julienne It is important that all ingredients in this recipe be well chilled. Prepare pigs ears according to Steps I and II in the basic instructions. Discard water and return ears to pot with water to cover, star anise and ginger. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender. Remove ears, let cool and chill. Cut into thin strips (1/8 inch). Combine pigs ears, carrots, cucumbers and onions and toss lightly with plum sauce. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired. Serve on crisp lettuce and sprinkle with sesame seeds. Serves 6. [Ill bet this would be good made with sliced duck web or jellyfish as well... S.C.] All these recipes are from “Innards and Other Variety Meats”. Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; June 9 1992. |
Numbers are essential, but not absolutely essential to strength. For many churches are numerically strong but lamentably weak spiritually. Numbers, then, are no display of spiritual power or strength. — W. T. Ussery
8 oz Tomatoes; Drained, 1 Can 1 c Salad Oil 1/3 c White Wine Vinegar 1 md Onion Slice 1/2 md Garlic Clove; Minced 1/2 ts Salt 1/4 ts Pepper 1/4 ts Celery Seed Chop the tomatoes and add to the rest of the ingredients in a blender container, blending until all of the ingredients are well blended. Makes 1 3/4 cups. |
Cuando amor no es locura, no es amor. (When love is not madness, it is not love.) — Danish proverb
Layer 1
2 cups finely crushed pretzels
3/4 cup melted butter
1 tablespoon granulated sugar
Mix ingredients together. Press into the bottom of a large flat baking dish. Bake 8 minutes at 350 degrees F. Let cool. Meanwhile, prepare layers 2 and 3.
Layer 2
8 ounces cream cheese
1 (8 ounce) container Cool Whip
1/2 cup granulated sugar
Mix together, and spread on top of cooled crust.
Layer 3
1 large box black cherry Jell-O
2 cans whole cranberry sauce
2 cups boiling water
Mix well; let Cool and pour over second layer.
NOTE: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don forget it and leave it too long; you don want it to congeal.
On action alone be thy interest, Never on its fruits. Let not the fruits of action be thy motive, Nor be thy attachment to inaction. — Bhagavad Gita
Posted by JBic01 at recipegoldmine.com 8/15/02 6:28:49 pm
Source: Squid, The Versatile Shellfish
2 pounds whole squid
1 quart boiling water
1 tablespoon salt
1 clove garlic, crushed
1 bay leaf
1 cup diced celery
1/3 cup sliced green olives
3/4 cup Italian salad dressing paprika
Clean squid.
Add salt, garlic, bay leaf and squid to boiling water. Cover and simmer for 10-15 minutes or until squid are tender. Drain and rinse in cold water. Drain. Cut mantle into 1/4-inch rings. Cut tentacles into 1/2-inch pieces.
Combine celery, olives, Italian dressing and squid. Cover and let stand for several hours in refrigerator. Sprinkle with paprika.
Makes approximately 2 1/2 cups salad. Serve as an appetizer.
Believe me The secret of reaping the greatest fruitfulness and the greatest enjoyment from life is to live dangerously — Friedrich Wilhelm Nietzsche
| Ingredients | |||
| 4 | each | avocados, ripe | |
| 15 | ounces | crab meat, canned or 1 pound fresh | |
| 8 | tablespoons | mayonnaise | |
| 6 | drops | worcestershire sauce | |
| 1/2 | cup | celery, finely minced | |
| 1 | salt, to taste if needed | ||
| 1 | pinch | white pepper | |
| 2 | drops | red pepper sauce, tabasco or a pinch of cayenne pepper | |
| 1 | head | iceberg lettuce | |
| 2 | each | lemons | |
Directions: | |||
| 1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. 2. With a fork, mash the avocado pulp which was removed. 3. Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery. 4. Divide the crab mixture among the eight avocado halves. 5. Mix the worcestershire sauce with the remaining 4 tablespoons mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tablespoon of the mayonnaise mixture on each filled avocado half. 6. Remove the outside leaves of the iceberg lettuce. Arrange the leaves on a serving platter. Cut the inside part of the lettuce into very thin strips and make 8 small nests on the leaves lining the serving platter. Place an avocado half on each nest. 7. Cut each lemon in quarters and garnish the serving platter with the slices of lemon. Serve. If desired, offer additional mayonnaise separately. CHEFS SECRET: When you buy avocados, they should not be soft but, if pressed gently, should give about the same resist-ance as an orange. Once at home, pack each avocado in a brown paper bag and leave them at room temperature overnight. Of course, chill before serving. If you use canned crab meat, it is advisable to pick it over. Sometimes you may find a small piece of the shell. Definitely taste it for saltiness. Certain brands improve with a quick rinsing with water. If you have to rinse it, don do it under the faucet. Place the meat in a sieve and dip the sieve in a small amount of water. Loosen the meat with one finger, then remove the sieve from the water and shake the meat dry. The flavor will not be destroyed, but the saltiness of the canning liquid will be gone. Enlarging the cavity of the avocados with a melon-ball cutter has two purposes; you have the subtle taste of the pulp in the crab mixture, and it is easier to arrange the filling without making it messy. Definitely peel the celery stalks for this dish with a potato peeler so that no strings get into the salad. The celery is needed for its crunchy texture to counterbalance the softness of the avocado and mayonnaise and the fleshy chewiness of the crab meat. If you do not care for the taste of celery, you can substitute peeled, seeded, finely chopped cucumber. Makes 8 servings. | |||
If absolute power corrupts absolutely, does absolute powerlessness make you pure — Harry Shearer
