Strawberry Spinach Salad
from Chef Diane Beishline
Ingredients:
|
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
|
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered
|
Directions:
| 1. |
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. |
| 2. |
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. |
| Printed from Allrecipes.com 6/10/2013 |
|
Spinach Pasta Bake
by Chef Toni Farides
1 box Wacky Mac pasta
1 c. ricotta cheese
3 eggs
1.5 t. salt
1/8 t. pepper
1 T. fresh parsley
2 t. oregano
1 t. basil
1/4 t. garlic
1/2 c. monterey jack cheese
1/2 c. cheddar cheese
2 T. parmesan cheese
Cook pasta in boiling water until done. Mix ricotta cheese, 2 eggs,
seasonings, monterey jack cheese, cheddar cheese and pasta.
Put into greased casserole dish. Combine one egg and parmesan
cheese and brush over pasta mixture. Bake at 350 for 45 minutes.
Serve with mushroom or tomato sauce.
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Chicken Simon and Garfunkle-
Parsley Sage Rosemary and Thyme
from Chef JoAnne Fogelman
3 boned, skinned whole chicken breasts
1 stick butter
6 slices mozzarella or Swiss cheese
flour
bread crumbs
1 egg, beaten
1 tbsp. chopped parley
1/2 tsp. sage, dried
1/2 tsp. rosemary, dried
1/2 tsp. thyme, dried
1 1/2 c dry white wine
Flatten chicken and spread with half the butter. Season with salt and pepper to taste or garlic powder instead of salt. Place cheese on chicken, roll and tuck ends. Coat lightly with flour. Dip in egg and roll in bread crumbs.
Place in baking dish. Melt remaining butter and herbs. Pour over chicken. Bake at 350 degrees for 30 minutes, basting with herb butter. Pour wine over chicken and bake 20 minutes longer, basting occasionally.
Rosemary Squash Trio
from Chef Kathleen Shafer
2 c sliced patty pan squash
1 med. yellow summer squash, cut into spears
1 med. zucchini, cut into spears
3 tbsp. margarine
1 tbsp. fresh rosemary leaves or 1 tsp. dried
2 tsp. fresh lemon juice
1/4 tsp. salt
In a 2 quart casserole, combine all ingredients. Mix well. Cover, microwave on high for 10 minutes or until vegetables are tender. Let stand covered 3 minutes.
Day Lily Blossoms Stuffed with Chicken Salad
from Chef Jean Middleton Murray
6 open day lily blossoms
2 1/2 c cooked chicken breast meat, chopped
25 seedless grapes cut into quarters
1 slice green sweet onion, diced
1/2 stalk celery, diced
3/4 c mayonnaise
2 tbsp. fresh chopped parsley
2 tbsp. fresh chopped French tarragon
6 borage flowers
fresh ground pepper to tasted.
Wash day lily blossoms and remove stamen.
[Use only the Hemerocallis fulva; the orange day lilies growing wild are members of the Lilium family and are not edible!] Choose only perfect blossoms.
Mix chicken, grapes, celery onion, mayo, parsley, tarragon and pepper together in a bowl. Stuff chicken salad into blossoms and top each with a borage flower.
