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Hi! -- Annie, 17:55:09 08/22/05 Mon (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

Hi back to you, Kathy! It IS too hot to cook!! But that blueberry dealie sounds pretty tasty!! Thanks for that! :-)


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Chicken, Avocado, and Black Bean Salad -- pep, 21:47:30 08/14/05 Sun (24-117-183-98.cpe.cableone.net/24.117.183.98)



Chicken, Avocado, and Black Bean Salad
South Beach diet
Are you looking for a tasty new salad option? Try this Phase 2 dish — so quick and easy!

Serves 2

Ingredients
1/2 package (3-ounces) grilled chicken strips, diced
1/2 tablespoon lime juice
3/4 tablespoon olive oil
1/2 (14-ounce) can black beans, drained and rinsed
2 tablespoons red bell pepper, finely chopped
pinch of minced garlic
1/4 teaspoon salt
pinch of ground black pepper
pinch of red pepper flakes (optional)
3/4 teaspoon chopped cilantro
1/2 avocado (4 ounces), halved

Instructions
Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and pepper flakes (optional). Correct seasoning to taste. Add the diced chicken strips, and top with the cilantro. Mix well. Slice avocado and serve beside scoops of chicken and bean salad.

Time-Saver: Make the chicken and bean salad a day or night ahead without the cilantro or avocado. Slice the avocado and add cilantro immediately before serving.


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Recipe -- Kathy, 18:23:31 08/12/05 Fri (slipstream3.lnh.md.rcn.net/208.59.89.57)

Here's a cool one....

BLUEBERRY ICEBOX PIE

Graham cracker crumbs 1 and 1/2 cups
Butter, melted 1/4 pound
Fresh blueberries 2 cups
Lemon juice 2 tablespoons
Gelatin 2 teaspoon
Cream cheese, softened 1 pound
Condensed milk 1 can

1. Preheat oven to 350 degrees.
2. Lightly spray a spring-mold with vegetable spray.
3. In a bowl. Combine the graham crackers and butter. Mix well. Press into the mold and bake for 10 minutes. Cool.
4. In a mixing bowl. Combine the cream cheese and condensed milk. Beat until fluffy.
5. In a sauce pan, add the gelatin and lemon juice. Gently heat over a double boiled until the gelatin has melted.
6. To the cheese mixture, add the blueberries and quickly add the lemon juice mixture. Fold gently and pour into the graham cracked pan and let sit in the refrigerator until set about 4 hours.


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Hello -- Kathy, 17:24:56 08/07/05 Sun (slipstream3.lnh.md.rcn.net/208.59.89.57)

Just checking to say hello. Too hot to cook, so no new recipes!
Kathy


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Pork Medallions with Cumberland Sauce -- pep, 05:58:39 08/06/05 Sat (24-119-233-144.cpe.cableone.net/24.119.233.144)

Pork Medallions with Cumberland Sauce

By The Culinary Institute of America The Culinary Institute of America

Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree.


3 teaspoon vegetable oil
1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
salt &freshly ground black pepper to taste
2 tablespoon minced onion, or shallot
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoon red currant jelly
1 teaspoon brown sugar, optional
1 teaspoon Dijon mustard

Preparation Cook:25 Min
1 Heat two-thirds of the oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side, or until brown on the outside and no longer pink but still juicy inside. Transfer to plates or a platter and keep warm.
2 Add remaining oil to the skillet. Add onion (or shallot) and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5 to 6 minutes, or until reduced to about 1/3 cup [for recipe serving 4]. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. Remove from heat and stir in jelly, sugar (if using) and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork.

Nutritional Analysis
Number of Servings: 4 servings


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pep -- Pep, 08:25:40 07/25/05 Mon (24-119-233-144.cpe.cableone.net/24.119.233.144)

I made this this weekend and it was delicious. We just ate it over a bed of romaine lettuce. Ummmmmmmmmmmm good

Southwestern Egg Salad

POINTS® Value | 3
Servings | 4
Preparation Time | 15 min
Cooking Time | 0 min
Level of Difficulty | Easy

main meals | Ordinary egg salad gets a makeover with the addition of chopped scallions, green chili peppers, fresh cilantro and ground cumin. Add a pinch of ground chili pepper if you want even more flavor!



6 whole hard-boiled egg(s)
2 medium scallion(s), finely chopped
1 tsp canned green chili peppers, drained, chopped
1 Tbsp cilantro, fresh, minced
1/2 small sweet red pepper(s), finely chopped
1/4 cup fat-free mayonnaise
1 Tbsp salsa
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
Instructions

1. Peel eggs; mash with a fork in a large bowl. Add remaining ingredients and mix thoroughly to coat. (Note: If desired, trim fat and cholesterol by using 2 whole eggs and 8 egg whites instead of 6 whole eggs.)

2. Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl. Yields about 1/2 cup per serving.


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On Rue Tatin -- Pat, 09:01:58 07/23/05 Sat (c-24-23-151-172.hsd1.ca.comcast.net/24.23.151.172)

Here's a link to Susan's website in France. One of the gals who assisted with me last night got to go there a few months ago, for a week and said she had a blast.

http://www.onruetatin.com/


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thank you -- Pat, 08:38:34 07/23/05 Sat (c-24-23-151-172.hsd1.ca.comcast.net/24.23.151.172)

Oh you gals are soooo sweet. Thank you for remembering my birthday. We're actually going to celebrate today...up to the wine country for a massage, wine-tasting and dinner. I was dying to assist at a class last night with Susan Hermann Loomis, author of many cookbooks and she also owns a cooking school in France. The food she prepared was delicious especially an apricot clafouti and tuile cookies. Those were truly memorable. I'll type of the recipes and post here soon.

Hope you all have a wonderful weekend.


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Happy Birthday, Pat!! -- Judy, 07:15:44 07/23/05 Sat (NoHost/71.115.114.71)

A day late:( HECK, Pat, it is even on my calendar! These days just get away! Sure hope you are having a great birthday weekend!!!


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HB -- Annie, 08:49:14 07/22/05 Fri (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

Hey, Pat!! HAPPY BIRTHDAY TO YOU!!!! :-))


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Fresh Corn Salad -- Pat, 20:08:42 07/21/05 Thu (c-24-23-151-172.hsd1.ca.comcast.net/24.23.151.172)


Wanted to share a latest favorite for fresh summer corn....tried it again tonight and just love it, especially with the addition of lovely summer tomatoes.

Fresh Corn Salad

5 ears corn -- shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (or less then add to taste)
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Source: The Barefoot Contessa Cookbook

Pat’s notes: Delicious and easy. I also add some chopped fresh tomato from the garden.


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Salad -- Annie, 17:53:29 07/20/05 Wed (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

Thanks for the salad recipe! We need cool food these days! Have you heard about all the heat related deaths in AZ the past week or so? It's just awful!! Now, they're saying that the monsoon is here! Yeah, right! LOL! I'll believe my neighbor's dog, Dolly before I believe a weatherman...she hides behind the toilet if it's going to storm! LOL! She was there this afternoon when I went over! HA!


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Salad for Annie -- pep, 08:23:40 07/17/05 Sun (24-119-233-144.cpe.cableone.net/24.119.233.144)

Green Bean and Squash Salad

Looking for a tasty salad that uses this season's crops? Try this quick recipe perfect for a summer picnic or a dinner at home!

Serves 2

Ingredients
1/2 cup fresh green beans
3 fresh plum tomatoes, sliced
4 ounces part-skim milk mozzarella cheese, cut into 1/2-inch cubes
pinch course black pepper
1/4 cup Newman's Own™ Parmesan & Roasted Garlic
1/2 cup yellow squash, cut into slices
1.5 oz. fresh basil, chopped

Instructions
Combine all the ingredients in a large salad bowl. Cover. Place in refrigerator to cool for at least 1 hour.


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turkey enchiladas -- Pep, 08:23:11 07/17/05 Sun (24-119-233-144.cpe.cableone.net/24.119.233.144)

My enchiladas were very good. Kirk loved them and so did Randy and his family. Quite a change from regular red enchiladas.


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Chicken Enchiladas -- Pep, 07:41:36 07/14/05 Thu (24-119-233-144.cpe.cableone.net/24.119.233.144)

this is a good recipe. I of course changed the chicken to turkey. LOL

Chicken Enchiladas

from Cooking by the Boot Straps...
A Taste of Oklahoma Heaven

INGREDIENTS:

1/2 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
1 (8-ounce) can diced green chiles, drained
6 ounces cream cheese, softened
2 Tablespoons milk
1/2 teaspoon cumin
4 cups chopped cooked chicken
12 (7-inch) flour tortillas
1 (10-ounce) can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded Monterey Jack cheese or Cheddar cheese

TO PREPARE:

Saute the onion in the butter in a skillet over medium heat until browned. Remove from heat. Stir in 1 tablespoon of the green chiles. Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well. Stir in the chicken and onion mixture.
Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling. Place the tortillas seam side down in a greased 3-quart baking dish.
Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well. Spoon the soup mixture evenly over the tortillas. Bake, covered with foil, at 350 degrees for 35 minutes or until heated through. Remove the foil and sprinkle with the cheese. Bake just until the cheese melts.

YIELDS: 12 enchiladas

Copyright 2002 The Junior Welfare League of Enid.


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OK -- pep, 07:40:53 07/14/05 Thu (24-119-233-144.cpe.cableone.net/24.119.233.144)

Thanks for asking Judy, Dennis passed us by this time and we were so lucky. No wind and very little rain. Pensacola and Navarre Beach didn't far so well. They had a lot of damage.


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Pep, are you ok? -- Judy, 17:32:58 07/09/05 Sat (NoHost/71.115.114.71)

Pep, I hope the storm doesn't come near you!!


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Grilled Cedar-Planked Salmon -- pep, 21:32:03 07/06/05 Wed (24-119-233-144.cpe.cableone.net/24.119.233.144)

Grilled Cedar-Planked Salmon
Note
Salmon can also be grilled on a sheet of foil instead of the cedar plank.
Recipe Rating:
Prep Time: 10 min
Total Time: 35 min
Makes: 8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Special Collection Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. vegetable oil
1 salmon fillet (2 lb.), 1 inch thick, skin removed

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid.
GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.


KRAFT KITCHENS TIPS

Cooking Know-How
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.


i


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4th of July -- Pat, 07:05:39 07/04/05 Mon (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Happy Independence Day, ladies.


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Marinated Balsamic Bean Salad -- Pat, 11:46:48 07/01/05 Fri (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

A friend in Canada just made this for her salad club and said it was a big hit.


Marinated Balsamic Bean Salad

This is great at lunch or as a side dish on hot summer nights. It keeps well for quite a long time in the fridge.


1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced

Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.

Yield: 7 servings (serving size: 1 cup)

CALORIES 214(16% from fat); FAT 3.8g (sat 0.5g,mono 1.7g,poly 0.8g); PROTEIN 10.6g; CHOLESTEROL 0.0mg; CALCIUM 74mg; SODIUM 526mg; FIBER 6.4g; IRON 3.5mg; CARBOHYDRATE 37g
Cooking Light, SEPTEMBER 1997


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Strawberry Tiramisu -- Pep, 10:54:09 07/01/05 Fri (24-119-233-144.cpe.cableone.net/24.119.233.144)


* Exported from MasterCook *

Strawberry Tiramisu

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1 cup sugar
1/2 cup brandy
4 1/2 cups mascarpone cheese
Ladyfingers or sliced pound cake
Fresh strawberries -- thinly sliced
Whipped cream (optional)


Combine the eggs and sugar in a double boiler. Cook until the mixture triples in volume and a thermometer registers 160 degrees for 6 minutes, beating constantly with a mixer. Remove bowl from the water. Add the brandy 1 Tablespoon at a time, beating well after each addition. Continue beating the custard for 5 minutes or until cool. Add the mascarpone cheese gradually, beating constantly until smooth. Chill, covered, for 30 minutes or until cold.
Cover the bottom of a 9x11-inch dish sprayed with nonstick cooking spray with ladyfingers. Spread with 1/3 of the custard and top with strawberries. Repeat the layering process until all of the custard is used, ending with the strawberries. Garnish each serving with a dollop of whipped cream.
Make your own mascarpone cheese by blending 1-1/2 pounds cream cheese, 3/4 cup heavy whipping cream and 7-1/2 Tablespoons sour cream.


Source:
"from Cooking by the Boot Straps...A Taste of Oklahoma Heaven"
Copyright:
"2002 The Junior Welfare League of Enid."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 17g Fat (67.5% calories from fat); 4g Protein; 15g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


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Roasted Chicken with Balsamic Vinaigrette -- Pat, 13:18:11 06/30/05 Thu (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_25939,00.html
Mmmm, this sounds good too. It was at the bottom of the white bean recipe, another recipe in the episode. There's also a roasted baby red potato with herbs which sounds like a great accompaniment.

Roasted Chicken with Balsamic Vinaigrette
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Dinner and a Movie


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 6 servings

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.


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White Bean Dip with Pita Chips -- Pat, 13:06:11 06/30/05 Thu (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

This was one of my favorites from a class I took with Giada de Laurentiis (of FoodTV fame) 2 nights ago. So simple, yet so tasty, but then that's one of the things I like about a lot of Italian food...the simplicity. Giada mentioned that the use of pitas might not be very Italian, one could use crostini if they preferred. But I really liked the crisp pita chips for this dip. One thing she said to watch for....some pita breads are saltier than others so if you get one of those you might want to go easy on the salt topping.

http://www.foodnetwork.com/food/cooking/recipe/ 0,,FOOD_9936_25941,00.html
check out all the reviews

White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings
User Rating: 5 Stars

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.


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Chicken Burgers with Ranch Coleslaw -- Pep, 08:42:49 06/29/05 Wed (24-116-237-45.cpe.cableone.net/24.116.237.45)

Chicken Burgers with Ranch Coleslaw

Ingredients
3 cups packaged coleslaw mix
1/2 cup prepared ranch salad dressing
1/4 teaspoon grated lemon peel
1 tablespoon butter or margarine
1/2 cup minced onion
1-1/4 pounds ground chicken
1/2 cup shredded zucchini
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 kaiser rolls, split

Directions
1. Heat grill.

2. In a medium bowl combine the coleslaw mix, dressing and lemon peel;
cover and refrigerate 30 minutes.

3. Melt butter in medium skillet over medium-high heat. Add onion and
cook 4 to 5 minutes or until browned. Remove from heat; cool.

4. Cover a cookie sheet with plastic wrap. Lightly mix chicken, cooked
onion, zucchini, cheese, salt and pepper in large bowl just until
combined. Drop 4 equal mounds of chicken mixture on prepared sheet.
Cover with another piece of plastic wrap and gently press mounds into
four 1/2-inch-thick patties.

5. Grill burgers over medium-hot* heat about 5 minutes per side or until
browned and an instant-read meat thermometer inserted in side of burger
registers 165 degrees F.**

6. Meanwhile, grill rolls cut sides down until toasted, about 1 minute.
Arrange burgers on bottoms of rolls. Divide coleslaw among burgers; top
with roll tops. Makes 4 servings.


over the coals at the height of the food for 3 seconds before you have
to pull away.

indicator. Ground chicken burgers must be cooked to 165 degrees F. An
instant-read meat thermometer ensures perfectly cooked burgers. If using
a digital instant-read thermometer, insert the tip of the thermometer
into the food at least 1/4 of an inch for 10 seconds. If using a dial
instant-read thermometer, insert the thermometer through the side of the
burger to a depth of 2 to 3 inches to get an accurate reading.


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YEA LONGHORNS!! -- Judy, 15:47:41 06/26/05 Sun (NoHost/71.115.114.71)

It's done:-))))) We didn't get home until 3:00, so at least Scott got to see most of it that had started an hour earlier. He didn't get to see it yesterday.


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:-( -- Annie, 20:00:24 06/24/05 Fri (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

Yeah, Judy...even though we are U of A fans, we were sure rooting for the ASU Sun Devils to go to the CWS!! Good luck to your Longhorns!


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Thurs. -- Judy, 19:17:46 06/23/05 Thu (NoHost/71.115.114.71)

Pat, thanks a bunch for the website and all the recipes! YUM!

Annie, I thought the Longhorns would be playing Arizona Sate in the baseball finale, but I guess Arizona just lost
:(


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Seared jumbo scallops, spicy carrot fritters, yoghurt sauce -- Pat, 06:02:25 06/22/05 Wed (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

This scallop dish prepared by a gal in my cookbook club dinner Monday night was very good and I thought you might enjoy it. The pairing of the scallops with the carrot fritters and topped with a dollop of the yogurt sauce was yummers. The gal who made them served them as an appetizer (passed on a tray while we were mingling with cocktails) but they could easily be served as an entree. This month we chose Australian Chef Bill Granger's cookbooks to cook from and everything turned out very well.
http://www.abc.net.au/queensland/stories/s1374158.htm

Researcher: Serves 4
Scallops

Carrot Fritters:
60g plain flour
125ml soda water
1 egg, lightly beaten
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
1 tsp sea salt
1 small red chilli, de-seeded and finely chopped
235g grated carrot
8 spring onions, finely sliced
25g chopped coriander
60ml vegetable oil

For Scallops:
12 medium-sized scallops, roe removed
2 tbsp olive oil
sea salt
freshly ground black pepper
watercress, to serve

For Yoghurt Dressing:
125g plain yoghurt
1 tbs lime juice
sea salt
freshly ground black pepper
1 tbs olive oil

Method:
1. Place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well. Add the chilli, carrot, spring onion and coriander and stir to combine.
2. Heat frying pan, add oil & heat until hot. Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown. Drain on paper towels. Cook the remaining fritter batter, adding extra oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm.
3. Place the scallops in a bowl, add olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium-to-high heat and cook the scallops for no more than one minute on each side.
4. For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
5. Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper and serve.


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grilling class -- Pat, 05:18:01 06/22/05 Wed (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

The grill class was really fun last night. It was fun moving from inside the classroom to outside as we gathered around the 2 grills to watch and learn new techniques. Jamie Purviance was a great instructor, I really learned a lot. It was fun watching him grill on a cedar plank....that's not something I've done before but can't wait to try it myself. And one doesn't need to pay a huge hunk of money for those pricey cedar planks in cooking stores. You can simply go to a lumberyard and buy it. Just make sure it's untreated, and try to find one that's especially thick. That way you can use it several times (like up to 6 or 7 he said).

Everything he made was good but I especially liked this scallop dish. The tomatillo sauce was excellent!!! and I think it would go with other seafood as well, like shrimp and maybe halibut (either whole or skewered chunks). You can view a photo of it here:
http://realgrilling.com/rec_scallops.html

Marinated Scallop Brochettes
with roasted tomatillo salsa

Prep Time: 30 minutes
Marinating time: 1 hour
Grilling Time: 10 to 12 minutes

Marinade
3 tablespoons extra virgin olive oil
1 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

24 large sea scallops, about 1-1/2 ounces each

Salsa
1 small yellow onion, cut crosswise into 1/2-inch slices
Extra virgin olive oil
8 medium tomatillos, about 1/2 pound total, husked and rinsed
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

1. To make the marinade: In a medium bowl, whisk the marinade ingredients.

2. Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.

3. To make the salsa: Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over Direct High heat until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.

4. Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the salsa.

Makes 4 servings


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Thank, Pat. -- Judy, 16:01:53 06/20/05 Mon (NoHost/71.115.114.71)

Pat, I'll look at that website. Thanks! Now that we can go other times of the year, I'd like to get a deal for a change! Then, we decide to take Allison this year and go once again in the summer. Actually, short notice is almost better for me because they have to tell us at work that they can only really approve it the month of the trip because of coverage. It's a neverending problem!


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Coconut and Lime Macadamia Cake -- Pat, 13:51:25 06/20/05 Mon (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

A cookbook club I belong to is meeting tonite. The group chooses a cookbook to cook from, we prepare an item or two and bring it to share at dinner. Tonight we're focusing on any of the books by Bill Granger, a chef and restauranteur in Australia. I'm making this coconut and lime macadamia cake which smells sooooo good in the oven right now. The icing is delightfully tart and sweet. Can't wait to taste it later on. It was really easy to prepare.

You can view a photo of the cake (and Bill Granger too) here:
http://www.leitesculinaria.com/recipes/cookbook/macadamia_cake.html


Coconut and Lime Macadamia Cake
by Bill Granger, from Bill's Open Kitchen

Makes 1 9-inch cake

Lime and coconut is a classic tropical combination that down-under chef Bill Granger capitalizes on in this cake. Then for good measure, he goes over the top by adding macadamia nuts and a drizzle of sweet-tart icing.

For the cake
7 ounces macadamia nuts
1/3 cup self-rising flour
Pinch of salt
6 eggs, separated
3/4 cup sugar
Finely grated zest of 1 lime
1/2 cup desiccated (dried) coconut

for the icing
1 cup icing (confectioners') sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest

Make the cake
1. Preheat the oven to 350°F (180°C)

2. Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts are ground.

3. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold the zest and coconut into the egg mixture; do the same with the nut mixture.

4. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly into the nut batter.

5. Spread the batter evenly into a 9-inch greased or non-stick springform cake tin. Bake for 40 minutes, or until the cake is lightly golden. Remove from the oven and let sit for 10 minutes in the tin.

Make the icing
1. Combine all the ingredients in a bowl and mix until smooth and glossy.

Assemble the cake
1.Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.


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travel website -- Pat, 07:18:32 06/20/05 Mon (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Judy, have you been to www.vacationstogo.com? They offer some amazing discounts on cruises. Booked our Mediterranean cruise last summer through them at a 68% discount. You can sign up for their emailed newsletter or peruse the site for a destination of interest (check out the 90 day ticker, if you can travel on shorter notice). When I booked the Australian cruise the other day the travel counselor was so nice to work with and very knowledgeable. The same was true for last summer's cruise. I recommend them.


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class menu -- Pat, 06:40:27 06/20/05 Mon (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

On the class menu for tomorrow night is:
MENU: Smoked Trout Bruschetta - Mexican Grilled Chicken with Pasilla Barbecue Sauce- Marinated Scallop Brochettes with Tomatillo Salsa - Barbecued Chicken Pizza with Smoked Gouda and Chives.

But sometimes the menu gets changed so we'll see what Chef Jamie ends up preparing. Will let you know how the class goes.

And don't you just love fresh veggies from the garden. Soooo full of flavor, and nutrients too.


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Grilling -- Judy, 07:59:22 06/19/05 Sun (NoHost/71.115.114.71)

Great, Pat! We'll look forward to your grilling recipes! I just steamed some yellow squash and snow peas from the garden where I work.

Pat, how lucky you are! My goal is to go on a longer cruise!! I don't care where I go:)


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It's grill season! -- Pat, 06:06:48 06/19/05 Sun (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

I'm sitting in on a grill class this week with Jamie Purviance, the author of Weber's Real Grilling book. Check out his website with yummy recipes, step-by-step techniques, tips and lots of photos. The class has been sold out for a while with a long wait list so it promises to be good.

http://realgrilling.com/


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ORIENTAL GLAZED CHICKEN -- Pat, 05:07:48 06/19/05 Sun (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Saw this on another site and thought it sounded really good, very flavorful ingredients. Might have to give it a whirl soon.

ORIENTAL GLAZED CHICKEN

1/4 cup Soy sauce
3 tbsps. Rice vinegar
2 tbsps. Lemon juice
2 tsps. Five-spice powder
1/2 tsp. Curry powder
1/4 Hot pepper flakes
2 lbs. Chicken pieces
1 tbsp. Hoisin sauce

In shallow dish, combine the first six ingredients.
Put chicken into a plastic bag; add marinade. Seal
bag and turn it several times to ensure that the
chicken has been well coated. Refrigerate for at
least 8 hours or for up to 12 hours, turning
occasionally.

Reserving 1/3 cup of marinade, place chicken,
flesh side up, on a greased grill over medium heat.
Close lid and cook, turning twice, for 25 minutes.
Whisk hoisin into reserved marinade. Brush over
chicken; cook for 5 minutes or until glazed and
juices run clear when pierced. Serve with Dipping
Sauce.

DIPPING SAUCE

1/4 cup Rice vinegar
3 tbsps. Granulated sugar
1 clove garlic, minced
1/4 tsp. Hot pepper flakes

Whisk vinegar, sugar, garlic and hot pepper flakes
until sugar is dissolved.
Let stand for at least 2 hours or for up to 8 hours.

Serve chicken along with Asian Pasta Salad

ASIAN PASTA SALAD

2 cups Fusilli or rotini
4 oz Sugar snap peas or snow peas
Half Each sweet red and green pepper
1 piece (2 inches) English cucumber
1/3 Thinly sliced radishes
2 Green onions, thinly sliced

In a pot of boiling salted water, cook pasta for 7
minutes. Meanwhile cut peas in half diagonally;
add to pot and cook for 3 minutes or until pasta is
tender but firm and peas are tender crisp. Drain
and rinse under cold water; drain well and transfer
to a bowl.

Cut peppers in half crosswise; cut lengthwise into
thin strips. Cut cucumber in half lengthwise; slice
thinly on diagonal. Add peppers, cucumber
radishes and onions to the bowl.

DRESSING

2 tbsps. Rice vinegar
4 tsps. Hoisin sauce
2 tsps. Each soy sauce and lime juice
2 tsps. Each sesame oil and vegetable oil
1 tsp. Grated gingerroot
1 Clove garlic, minced
1/4 tsp. Dry mustard

Whisk ingredients together; toss with pasta
mixture. (Salad can be refrigerated, covered, for up
to 4 hours.)

Makes 4 servings.


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cruising -- Pat, 22:52:59 06/18/05 Sat (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Oh FUN, Judy, what a blast Alison will have. I'll bet she can hardly wait.

Just this morning we booked a cruise too...this one is to Australia and New Zealand, 14 nights, January 2006. Wish it was next week. ;o)


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Sat. -- Judy, 14:11:04 06/18/05 Sat (NoHost/71.115.114.71)

Pat, we cruise in Aug. and are taking our 10 year old granddaughter:) It'll be out of Galveston.


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Dressing -- Annie, 12:45:54 06/15/05 Wed (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

Hey, Pep! I made the basil vinaigrette today! I'll let you know how it is on a salad...I tasted it right after it was done, and it didn't have much of a basily flavor, but maybe after it sits for a while the flavors will meld...it's VERY green!!! LOL!


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wanna go back -- Pat, 05:19:26 06/15/05 Wed (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

You're right Judy, it was tough to adjust. We've been thinking it would be nice to go over then and spend a month at a time. It's such a beautiful part of the planet.

When is your next cruise Judy?


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Wed. -- Judy, 01:57:58 06/15/05 Wed (NoHost/71.115.114.71)

Hi, Pat Sorry you had to come back from Hawaii! Hope you are adjusting ok coming back to reality:)
Annie, I'm going to be able to get tomatoes right where I work because they have a greenhouse and garden. I think I get squash today. The broccoli was so moist and wonderful, and the cabbage was very good, too. Lucky you to have neighbors with tomatoes!


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Basil and tomatoes -- pep, 20:36:38 06/13/05 Mon (24-116-237-45.cpe.cableone.net/24.116.237.45)

Hi all, Glad to see the site is back up.

My basil is still blah but my tomatoes are doing great. I picked a bunch of them yesterday and today I went up to Tanya's and picked a bag full. I have eaten so many tomatoes lately and I love them...

Pat those lemon bars sound delicious - they were always Steve's favorite dessert............


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blah basil -- Annie, 17:34:57 06/13/05 Mon (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

My basil is doing great! I need to give it away!! I still haven't tried the basil viniagrette (sp), Pep, but I may make it tomorrow! My neighbor and her two sweet little girls came over with a plastic baggie full of home grown tomatoes today! I told C that I'd buy them some plants next year and they could grow them for me! LOL! They're DELICIOUS!!!!!

Great to see you Ms. Pat!!! I'll bet Hawaii was wonderful!!! I've never been. :-( That flank steak sounds delightful and C has been bugging me to fix one that he can grill! Perfect!!!


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Did I post these yet? -- Pat, 09:08:34 06/10/05 Fri (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

these are yummers

Double Lemon Bars

1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Preheat oven to 350̊F. Combine 1-1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving.

Makes 24.
Bon Appétit, July 1991
http://www.epicurious.com/recipes/recipe_views/views/2209

Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. These got raves at an Easter brunch, as well as a tea party. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on. :o)

Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else it just tends to melt into the bar.


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perfect for summer grilling -- Pat, 09:07:20 06/10/05 Fri (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Garlic and Pepper Marinated Flank Steak

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)

Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.

Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.

Serves 4.
Bon Appétit, Too Busy to Cook
read reviews here:
http://www.epicurious.com/recipes/recipe_views/views/28

Pat’s notes: Per the reviews, added juice of 1/2 lime. Marinated 3 hours. Very tasty and the meat was quite tender for flank steak. Will definitely make again. Was nice with grilled asparagus and spinach salad with pear, avocado and gorgonzola.


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blah basil -- Pat, 06:51:20 06/10/05 Fri (c-24-4-141-83.hsd1.ca.comcast.net/24.4.141.83)

Hi gals. I hear you Pep, blah basil here too this year. Just got back from 11 days in Hawaii and I'm wondering if the basil just didn't get enough water while I was away. Hopefully it will perk up...it's one of my favorite herbs to use.

Annie, those pita crisps sound great.


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Recipe -- Kathy, 14:53:13 06/07/05 Tue (slipstream1.lnh.md.rcn.net/208.59.89.53)

Hi guys...how ya doin?

TEXAS CAESAR SALAD

FOR THE DRESSING:
Cilantro1/2 cup
Plain yogurt1/4 cup
Red wine vinegar1/4 cup
Parmesan cheese1/2 cup
Onion, minced2 tablespoons
Anchovies, minced3
Garlic cloves2
Jalepeño pepper, chopped1
Lemon juice1 tablespoons
Olive oil3/4 cup

FOR THE SALAD:
Romaine lettuce,washed and chopped 2 large heads into bite size pieces
Croutons 3 cups
Yellow pepper, sliced in thin julienne 1 large
Sun dried tomatoes, sliced, julienned 1 cup
Fresh corn on the cob, 3 ears cooked and removed from the cob
Extra parmesan cheese As needed


FOR THE DRESSING:

1. Place all the dressing ingredients in a blender and puree until smooth and refrigerate until use.

FOR THE SALAD:

1. In 4 large chilled salad plates, combine the greens.

2. In layer form, arrange the croutons around, then the peppers, then finally add the sun dried tomatoes and corn.

3. At service time, drizzle the dressing equally over each salad then sprinkle with additional parmesan cheese.


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Basil -- Pepper, 19:21:36 06/06/05 Mon (24-117-183-208.cpe.cableone.net/24.117.183.208)

Annie, I am wondering if my basil will ever get big enough to harvest. I am so disappointed in it this year. My Parsley is taking over but my basil is blah.


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Here"s one for you Annie -- Pep, 19:20:26 06/06/05 Mon (24-117-183-208.cpe.cableone.net/24.117.183.208)

_______________________________________


Maui Tuna


1/2 cup frozen piña colada mix, thawed
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tuna steaks (about 1 1/2 pounds total)
1 scallion, sliced


1. Marinade: combine piña colada mix, 1/2 cup water, salt and pepper.


2. Pour half of marinade into 11 x 7 x 2-inch baking dish. Place tuna in
dish; pour remaining marinade over tuna. Cover. Refrigerate 4 hours,
turning once.


3. Heat broiler.


4. Place tuna on broiler-pan rack. Discard marinade.


5. Broil tuna 3 inches from heat source for 3 minutes. Turn tuna over.
Sprinkle with scallion. Broil 3 to 4 minutes or until desired doneness.
Serves 4.


Chicken variation:
Prepare tuna recipe through Step 4, replacing tuna with 4 large,
boneless, skinless chicken breast halves. Broil chicken 6 inches from
heat for 8 minutes; turn over. Sprinkle with scallion. Broil another 8
minutes or until internal temperature registers 170F.


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Pita Crisps -- Annie, 07:41:45 06/06/05 Mon (ip70-190-109-182.ph.ph.cox.net/70.190.109.182)

This is another one I got from the diabetic site via email and I made them for the baby shower on Saturday to serve with our salads and they were a huge hit!! Pep...I dried some of my fresh basil and used it for the crisps!! Delicious!!!!

ITALIAN PITA CRISPS

- 2 pitas, each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese

DIRECTIONS

Preheat the oven to 350 degrees F. Spray 1 or 2 cookie
sheets with nonstick pan spray. Cut each pita into
8 wedges; split each wedge to separate the halves.
Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita
sections; sprinkle with basil and cheese.

Bake 8 to 10 minutes, or until lightly browned and crisp.
Serve hot, or cool and store in an airtight container.

Nutritional Information Per Serving (4 crisps):
Calories: 59, Fat: 2 g, Cholesterol: 0 mg, Sodium: 88 mg,
Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat


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Poor Man's West Indies Salad -- pep, 15:10:22 05/27/05 Fri (24-117-183-208.cpe.cableone.net/24.117.183.208)

This was featured on WKRG Channel 5
Tuesday, May 24, 2005

2-5 lb. small shrimp
1 lb. crab meat
1 medium to large white onion, diced
2 packs of Good Seasoning Italian Dressing
1 13/4 cups white vinegar
2 cups ice
1/2 cup cooking oil

Boil water for shrimp, seasoned to your preference. When the water comes to a boil, drop in the shrimp. Wait for the water to return to a boil, then remove it from the heat. Drain the shrimp and set aside. When shrimp are cooled, peel.

In one medium bowl, combine vinegar, seasoning packs and ice. Combine peeled shrimp, crab meat, and diced onion in an 8x8 flat pan.

Pour the ingredients over the meat. Stir lightly, add salt and pepper to taste.

Refrigerate and let flavors meld.


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