What we need:
Dough:
- 1 cup flour
- 4 oz butter
- 1 teaspoon salt
- 1 egg
Tomato and Feta Cheese Appetizer
Posted
on June 11, 2008
Excellent, rich appetizer, bright beautiful colors. Perfect for summer when tomatoes are ripe and tasty.
If you don’t like Feta cheese, use Mozzarella and olives instead. I wouldn’t say this antipasto is light, but it definitely is healthy and yummy.
What we need:
- 2 or 3 big tomatoes
- 4 ounce your favorite feta cheese
- 1 clove garlic
- black pepper
- 2 or 3 tablespoons red vinegar
- 8 teaspoons olive oil
- different herbs ( dill, basil, parsley, coriander)
Yam Souffle
Posted
on June 09, 2008
What we need:
- 3 cups mashed yams or sweet potatoes
- 1/2 cup orange juice
- 1 1/4 cups half and half cream
- 6 tablespoons melted butter or margarine
- 2 teaspoons grated orange peel
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 6 eggs, separated
Marinated Red Pepper Salad
Posted
on June 09, 2008
What we need:
- 1 peeled and thinly sliced cucumber
- 1 teaspoon salt
- 2 medium-sized red bell peppers
- 1/4 pound medium-sized mushrooms
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 teaspoon each basil leaves and chervil leaves, crumbled
- 1/2 teaspoon your favorite seasonings
- lettuce
Cooking instructions:
Picnic Shrimp Salad
Posted
on June 05, 2008
What we need:
- 1 package softened cream cheese
- 1/4 cup minced parsley
- 2 teaspoons wine vinegar
- 1/3 cup sour cream
- 1/2 pound small, whole, cooked shrimp
- Salt and pepper to taste
- 3 red (or green) bell peppers
- 2 small heads romaine lettuce