| |
Garbanzo &
Potato Salad
2 lb Red Potatoes
3 Italian Plum Tomatoes -- (red-ripe)
1/2 md Red Onion -- minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach
The Dressing
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley -- minced
1/2 c Water
1/4 ts Crushed Dried Hot Red Chilies -- (or to taste)
First, mix all the stuff together for the dressing in a small
bowl or a measuring cup. Let that sit for at least a few minutes usually, if
you make it first, then do the potatoes and tomatoes, that's plenty of time.
Next, bring about 4-6 cups of water to a boil in a saucepan (more is better,
but leave room for the potatoes), and add the scrubbed bite-sized potato
pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You
don't want them to be hard, but you don't want them to be mush, either. Drain
the potatoes, and rinse well under cold water (or cover with cold water, then
drain and rinse).
Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the
tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up
the spinach (if you're using it). Mix everything together, including the
dressing, in a bowl that is big enough to stir it without dumping bits over the
side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice
to make sure the dressing continues to coat things.
Deluxe Potato
Salad
This recipe serves a crowd of up to
18
3 Green peppers
5 lb Potatoes; cooked, peeled, -and cubed
1 bn Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled -and drained (8 oz. ea.)
2 tb Olive slices, pimiento-stffd
sm Pickles,
whole sweet Parsley springs, fresh
STUFFED EGGS
18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tb Onion; minced
1/4 ts Cury powder
1/2 ts Salt
1/8 ts Pepper
Paprika
Parsley spring, fresh
18 sl Olives, pimiento-stuffed
Chop 2 green pepper; cut remaining pepper into rings
Combine chopped green pepper, potatoes, celery, salt, pepper,
mayonnaise, and mustard; mix well, and chill thoroughly. Spoon potato salad
onto a large serving platter. Arrange stuffed eggs and artichoke hearts around
edge of platter. Garnish salad with green pepper rings, olive slices, pickles,
and parsley. Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash
yolks; stir in mayonnaise, onion, curry powder, salt, and pepper. Fill egg
whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika,
and top with a small sprig of fresh parsley. Top with remaining stuffed eggs
with pimiento-stuffed olive slices.
Picnic Basket Lemonade
Best Ever Lemonade Recipe
4 Lemons
1 c Sugar
1 qt Water
Peel lemons and put rinds into a bowl. Cover with sugar and
let stand a half hour. Boil water, pour over lemons and sugar. When cool, take
out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and serve ice
cold.
Honey Lemonade
Recipe
1 c Honey
1 c Hot water
3/4 c Lemon juice
8 c Cold water
Stir honey and hot water over low heat until blended. Let cool
and add lemon juice and cold water. Pour into iced glasses. The honey/water
syrup may be refrigerated and used to make lemonade a glass at a time. To
serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into
iced glasses.
Old Fashioned Lemonade
1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs
In small saucepan, stir together sugar, water and lemon rind. Bring to a boil;
stirring constantly; boil for 5 minutes, stirring. Remove from heat and let
cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3
weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup of the syrup
and 3/4 cup cold water; stir well. Garnish with lemon slice and sprig of mint.
Pink Lemonade
3 c Cold water
1 c Lemon juice (about 4 lemons)
1/2 c Sugar
2 tb Grenadine syrup
1, 2 Or 3 dr Red food coloring
Tastes vary as to how sweet lemonade should be, so you may want to add more
sugar. Mix all ingredients. Serve over ice.
|
Picnic Basket Apple Pie
Recipes
All-American Apple Pie
1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest -- grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple - peeled, cored, thinly slices
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg -- beaten
1 ts Granulated sugar
Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with
vegatable cooking spray.
In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest,
cinnamon, and nutmeg. Mix well. Add apples to sugar mixture; stir until coated.
Stir in raisins. Spoon into prepared plate. Place piecrust on top of filling.
Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents
in piecrust.
To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. Bake
until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack
and cool for 30 minutes.
Sour Cream Apple Pie
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples
peeled, cored, and thinly sliced
TOPPING
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted
In large bowl, combine sour cream, egg, vanilla, sugar, salt,
and flour, stirring until well blended. Stir in apples. Pour into unbaked
pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake
an additional 30 minutes.
TOPPING: Combine all topping ingredients, blending
until mixture resembles coarse meal. Spoon topping over pie and bake at 350
minutes for an additional 15 to 20 minutes, or until filling is bubbly.
Apple Pie in Cheddar Crust
Recipe
Cheddar Crust
2 c Unbleached flour; sifted
1 1/4 c Cheddar; md, shredded
1/2 ts Salt
2/3 c Vegetable shortening
Water; iced
Filling
7 c Apples, peeled, cored, sliced thinly
1/2 c Sugar
2 ts Unbleached flour
1/2 ts Cinnamon; ground
2 ts Butter or regular margarine
1 ea Egg yolk; lg, beaten
1 ts Water
Use tart cooking apples such as Macs or Granny Smith's.
CHEDDAR CRUST: Combine the flour, cheese and salt
in a bowl. Using a pastry blender or two knives, cut in the shortening until
coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and
using a fork, toss the crumbs until a dough is formed. Press the dough firmly
into a ball.
Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry,
trimming the edges to 1/2-inch beyond the rim of the pie plate.
FILLING: Combine the apples, sugar, flour, and
cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined
pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into
quarters and cut steam slits in the folds. Unfold the crust and place on top of
the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold
the top crust under the lower one and flute to form a ridge around the edge of
the pie plate. Combine the egg yolk and water, then brush the mixture over the
top crust and rim. Bake in a 400 F. oven for 45 to 50 minutes or until apples
are tender and the crust is a golden brown. Cool on a wire rack.
Blue Ribbon Apple Pie
Recipe
Pie Crust:
3 c all-purpose flour
1 TB grated lemon zest
1 c salted butter, -- chilled
Ice water
Filling:
6 lg Macintosh apples, peeled, cored, thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, cut into small pieces
Egg wash:
1 lg egg, beaten
1 TB white sugar
Crust: mix flour and zest together
in a medium bowl. Using pastry cutter, cut butter into flour until dough
resembles coarse meal. Add ice water and mix until dough can be gathered into a
ball. Divide dough in half. Flatten into disks and wrap and chill until firm.
Filling: preheat oven to 400F. Mix together sugar,
cinnamon, nutmeg, and cornstarch in a large bowl. Add apples to sugar mixture
and toss until apples are coated.
On a floured surface, roll out 1 dough disk into a circle about 12 inches in
diameter. Fold dough in half, and then into quarters. Place point of folded
crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and
leave about 1 inch overhang.
Pour in apple filling and sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again fold in half, then in
quarters and place on top of apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in pie top to let steam escape
and brush with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400F. Reduce heat to 350F and bake another 30 minutes or until crust is golden
brown. Cool on rack to room temperature.
|
