Serving Size  : 24

Ingredients:

• 1 1/2  pounds                       red onion, thinly sliced
• 1 1/2  cups                            Distilled white vinegar
• 1 1/2  cups                            water
• 3/4  cup                                sugar
• 12  ounces                             blue cheese, crumbled, 1/4 inch pieces
• 1 1/2  cups                             olive oil
• 2 1/4  pounds                       Belgian endive, thinly sliced  (about 8 cups)
• 3/4  cup                                 fresh lemon juice
• 12  bunches                           fresh arugula, torn into small pieces ( about 12 cups )
• 1  cup                                     dried cranberries
• 1 teaspoon                            salt

Place onions in a large resealable plastic bag.  Add vinegar, water, sugar and salt.  Seal bag: shake until sugar dissolves.  Chill onions in marinade at least 1 day and up to 3 days, turning often.

Place cheese in medium bowl.  Pour oil over cheese let stand at room temperature 2 hours.  (Can be prepared 2 days ahead. Cover and refrigerate.  Bring to room temperature before continuing.)

Place endive in a very large bowl.  Add lemon juice; toss.  Add arugula, cheese-oil mixture and dried cranberries;  toss.  Season with salt and pepper.  Transfer to platter; top  with some drained pickled onions. Pass remaining onions in marinade.

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NOTES : This salad is spectacular. Even people who say they don’t like arugula, love this salad. Add the cheese oil to your taste. If serving at a buffet where the food is out for several hours, you might want to keep half the salad in another bowl in the fridge until you need it later. Remember to prepare the onions at least one day ahead.

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Serving Size  : 1                                       Preparation Time : 5 minutes

Ingredients:

• 1/2  cup                          soy sauce, plus 2 tbsp. more
• 1/4  cup                          brown sugar
• 1/4  cup                          Jack Daniels
• 2  tablespoons               lemon juice
• 2                                      cloves  garlic, crushed
• fresh ground pepper, to taste

Mix all the ingredients together. Marinate meat for three hours at room temp or overnight in the fridge.  This recipe is good for grilling meats.

NOTES : This recipe was originally used to marinate a whole filet of beef .  It is great for other cuts of beef and also for pork tenderloin. Take care not to over marinate.
I usually use 4 cloves of garlic, and the juice of 1/2 of a large lemon.

Recipe By     : NANCY KINDLEY

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Serving Size  : 10      Preparation Time :20:00

Ingredients:

• 1 lb                                           ground turkey
• 2 Tablespoons                       grated peeled fresh gingerroot
• 4  Tablespoons                      teriyaki sauce
• 4  Tablespoons                      rice vinegar
• 2  Tablespoons                      honey
• 1  teaspoon                             crushed red pepper, less or more to taste
• 1  teaspoon                             corn starch
• 1 1/2  Cups                              grated carrots
• 1  Cup                                      fresh bean sprouts
• 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
• 1/2 Cup                                   sliced green onions
• 1/4 Cup                                   sliced almonds, toasted
• 12  leaves                                Bibb lettuce

Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

Recipe By : Dianne Holland

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Serving Size  : 1                                           Preparation Time : 10 minutes

Ingredients:

• 1   cup                         sliced almonds or pecan halves
• 1/4  cup                      sugar
• 1/2  teaspoon            cayenne pepper

Put all ingredients in a 10″ skillet.  Using low heat and not stirring too often, cook until sugar caramelizes and nuts brown. Turn onto a cookie sheet, foil or parchment paper to cool. Break apart to use as a salad topping.

NOTES : If the sugar doesn’t quite caramelized, but the nuts are getting too brown for comfort, stop cooking and turn the nuts the nuts out of the pan. These nuts are still tasty in a salad even if the sugar hasn’t all melted.
I use these nuts in any salad that I’ve put fruit in, like the Pear and Feta Salad. It’s always a good idea to toss the salad and then put the nuts over the dressed greens.

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Serving Size  : 4                                    Preparation Time : 15 minutes

Ingredients:

• 2 pounds                            SHRIMP, (the larger the better)
• 1/2 cup                               olive oil
• 2 teaspoons                       finely chopped garlic
• 2 tablespoons                   finely chopped fresh parsley
• 2 tablespoons                   fine fresh bread crumbs
• 1/8 teaspoon                    crushed red pepper
• 1/2 teaspoon                    dried crushed oregano
• Salt and fresh ground pepper to taste

Preheat broiler to high.

Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

Add the remaining ingredients to the shrimp and toss to coat evenly and well.

Line a baking dish with foil and arrange the shrimp over it.

Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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Serving Size  : 12

Ingredients :

• 2 cups                          flour
• 1/2 cup                        cocoa
• 1/2 cup                        unsalted butter
• 1 1/2 cups                    sugar
• 2  teaspoons                baking soda
• 1/2  cup                        milk
• 1 cup                             boiling water
• 1/2 teaspoon               salt

FROSTING:

• 6 tablespoons                       unsalted butter
• 6 tablespoons                       cocoa
• 3 cups                                     confectioner’s sugar
• 1 teaspoon                              vanilla
• 6 tablespoons                        hot coffee

Preheat oven to 350 degrees. Mix together flour, cocoa, and salt; set aside. Cream butter and sugar together in a large mixer bowl until lightly colored. Add baking soda to milk; add alternately with dry ingredients to creamed Mixture. add boiling water, blending well. Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

To prepare frosting: Blend cocoa, sugar and butter together well. slowly add hot coffee, stirring until a smooth spreading consistency. Add vanilla. Fill between layers, cover top and sides of cake.

Recipe By      : BARB

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