Mango Avocado Salsa

Mango Avocado Salsa

 

Ingredients:

 

1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1 1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced

 

Directions:

 

1) Mix all ingredients except avocado in large bowl.

2) Add avocado to salsa and stir gently to combine.

3) Salt and pepper to taste.

 

Homestyle Farm House Soup

Homestyle Farm House Soup

 

Ingredients:

 

2 lbs stew beef, in 1 1/2" cubes

3 quarts water or beef stock

1/2 quick cooking (or pre-cooked dry) split peas

1/2 cup barley

1 bay leaf (optional)

1 onion, thinly sliced

1 leek, thinly sliced

2 carrots, thinly sliced

1 turnip, thinly sliced

1 parsnip, thinly sliced (optional)

1 celery stalk, thinly sliced

1/2 head cabbage (Savoy, if available)

3 lbs potatoes

sea salt and pepper, to taste

 

Directions:

1) Wash, peel and chop all vegetables except potatoes and cabbage (save these for later).

2) Wash barley.

3) Put everything into the pot and cover with water or beef stock. 

4) Bring to a boil for 1 minute; reduce heat to low and simmer over low heat for 3 hours.

5) While the soup is simmering, wash the cabbage 

6) Remove the core and finely shred using the slicing blade of a food processor, with a large sharp knife, a mandolin, or the slicing side of a box grater.

7) When the soup has been simmering for 2 1/2 hours or about 30 minutes before serving, stir in the shredded cabbage.

8) Now is the time to peel the potatoes, quarter and boil or steam them until tender.

9) When the potatoes are fork tender, drain them well; return them to the hot pan and shake over heat to dry out.

10 ) Put the potatoes in soup bowls with vegetables and broth to serve.

11) Sprinkle with a pinch of fresh parsley finely chopped and serve with crusty artisan rolls or scones.

Chocolate Tofu Cheesecake

Chocolate Tofu Cheesecake

 

Ingredients:

1 prebaked graham cracker crust
2 lbs. tofu
2 c. sugar, divided
6 sq. semi-sweet chocolate
2 tsp. vanilla
1 tsp. almond extract
Pinch of salt
1/2 c. more sugar

 

Directions:

1) Have crust ready.

2) Drain tofu between 2 towels with a breadboard weight on top for about 20 minutes.

3) Blend the drained tofu, 1/2 pound at a time, until smooth and creamy.

4) With each 1/2 pound in the blender add 1/2 cup sugar.

5) Pour all the blended tofu and sugar into a bowl.

6) Preheat oven to 350 degrees.

7) Melt chocolate in a double boiler and add to the blended tofu mixture.

8) Mix together well along with remaining ingredients.

9) Pour this mixture into the prebaked crust, then bake for about 40 minutes.

10) When chilled, top with fresh fruit.

 

Homemade Pepper-Peach Salsa

Homemade Pepper-Peach Salsa

 

 

Ingredients:

2 large fresh peaches, diced

1/2 cup peach jam

1 tsp lime zest

2 tsp fresh lime juice

1/2 tsp dried crushed red pepper

 

Directions:

1)  Stir together all ingredients in a small sauce pan.

2) Cook over medium heat.

3) Stirring often, 2 to 3 minutes or until thoroughly heated.

 

Homemade Okra-Tomato Sauce

Homemade Okra-Tomato Sauce

 

 

Ingredients:

1 tbsp. butter

1/2 yellow bell pepper, chopped

1/2 medium sweet onion, chopped

1 can fire-roasted diced tomatoes

2 cups frozen cut okra

1/4 cup chicken broth

1 tsp sugar

1/4 tsp butter

 

Directions:

1) Melt butter in large skillet over medium heat;

2) add bell pepper and onion, and sauté 3 minutes.

3) Stir remaining ingredients, and cook, stirring occasionally for 5 minutes.

4) Pour over your favorite type of pasta and enjoy.

Shrimpy Balls

Shrimpy Balls

 

Ingredients:

1 pound shrimp, peeled, deveined and minced

1/2 cup chopped water chestnuts

1 egg white

1/2 teaspoon salt

1 teaspoon cornstarch

1 teaspoon sherry

1/2 teaspoon fresh minced ginger root

1/4 teaspoon sugar

Dash freshly ground pepper

Oil for frying

 

Directions:

1) Combine all ingredients except oil.

2) Chill one hour or more.

3) Shape mix into ball form. In pan put oil and sauté balls until golden brown.

4) Drain on paper towel.

5) Serve warm.

 

Herb and Wine Baked Fillets

Herb and Wine Baked Fillets

 

Ingredients:

2 pounds white fish fillets

3 tablespoons butter, melted

3 tablespoons olive oil

2 tablespoon lemon juice

1/3 cup dry white wine

2 teaspoons basil, crushed

1/2 cup chopped parsley

1/2 cup sliced green onions

 

Directions:

1) Preheat oven to 375 degrees.

2) Arrange fillets in a lightly greased baking dish.

3) Combine remaining ingredients and pour over fish.

4) Bake 20 to 25 minutes.

5) Plate and serve hot.

Lushy Lemon Bars

Lushy Lemon Bars

 

Ingredients:

2 c all purpose flour

1 c butter, softened

2 (8oz) package cream cheese

1 c sugar

2 (3.4oz) package instant lemon pudding mix

3 1/2 cups milk

1 (12oz) container frozen whipped topping, thawed

 

Directions:

1.       Preheat oven to 350.

2.       In medium bowl, combine flour and butter using pastry cutter until balls form

3.       Press into bottom of 9x18 baking dish

4.       Bake for 25 minutes or until lightly golden

5.       Remove from oven and allow to cool completely

6.       In medium bowl, beat the cream cheese and sugar together until smooth and well blended

7.       Spread evenly over the cooled crust

8.       In another bowl whisk together lemon pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer.

9.       Chill until set, then topped with whipped topping.

10.   Cut into bars and enjoy