Ginger Drink from Mel Meinhardt
I take four fingers of good size ginger, try to find robust roots and not the 50% wrinkled skin often seen in the markets. Whenever I see plump robust roots, I buy a bunch. Rinse it well, not necessary to peel. Chop into one inch chunks and place in a blender with water up to fill line of blender about 4 cups. Blend for several minutes and then I use a tea sock to strain and wring all the goodness out I then return it to the blender with about 2 cups more water and blend for 30 seconds and strain again Put in pitcher and add either lime juice or booze about a tablespoon of either or both to keep it from going bad. It is palatable immediately, but if you let it sit for a few hours in the fridge, the liquid will go clear and the sediment is excellent for baking or making sauces. All the skin and bad pieces are in the tea sock to be discarded. Add your favorite sweetener.
Stuffed Endive Leaves from Mark Ingmire
I never measure anything unless I am baking, but the quantities are not really important here.
goat cheese ( I buy the 10 0z. roll) softened
one can of black olives diced and drained
one cup of roasted pine nuts(pignolis) roughly chopped
one 8.5 oz jar sun dried tomatoes in olive oil diced
two gourmet packs of fresh basil chopped (about one half cup when chopped fine)
red pepper flakes crushed
2 large garlic cloves minced fine
mix all ingredients well
3 heads of Belgian endive.
this recipe is enough for 36 endive leaves, each head usually produces a dozen nice size leaves. make sure to trim the tough bottom of the endive as you remove the leaves. If they don't come off easily, trim more from the base. Put a spoonful on each leaf and serve immediately, or cover and chill for up to two hours. It also is a great accompaniment to grilled chicken. Enjoy
South African Crunchie Recipe from Norma Isakow
2 cups oats
1 and 1/2 cups flour
1 cup unsweetened coconut flakes
1 cup sugar
1/2 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 cup sunflower seeds (I use roasted and salted)
Little packet (1.5 oz) sesame seeds
250 grams butter
1 tablespoon honey
Steps
1. Mix dry ingredients together.
2. Melt butter and honey together.
3. Add melted butter and honey to dry ingredients and mix together.
4. Press mixture into baking tray lined with parchment paper.
5. Bake at 350 degrees Fahrenheit until golden brown (I bake for 20 minutes)
6. Allow to cool and cut into squares.
7. Enjoy!
From Beatrice Bolton
Artichoke dip
1 drained can or jar of artichoke hearts
Mayonnaise or Garlic Alioli (Fresh Market)
Finely grated Parmesan Cheese
Chop artichokes, add mayonnaise or alioli, blend in Parmesan cheese and place in a preheated 375 oven until golden brown and serve with triscuit crackers. You can vary this recipe by adding chopped roasted red peppers and/or crabmeat. You can also add mild chili pepper spice to liven it up.
Apple Celery Salad
by Terrie Newman
1/4 cup lemon juice
1/4 cup Dijon mustard
5 tb honey
2/3 cup extra virgin olive oil
salt and pepper
1 large bunch celery with leaves
2 large granny Smith apples, peeled, cored, quartered, each quarter cut into 2 wedges, then thinly sliced into triangle shapes (I used 5-7 small apples of whatever kind I had and never peeled anything)
3/4 cup chopped walnuts
Whisk lemon juice, mustard, honey in a small bowl to blend. Gradually whisk in oil and season with salt and pepper.
Trim celery leaves and chop to measure 1 cup. Thinly slice stalks on deep diagonal.
Combine everything and toss with vinaigrette.
Refrigerate.
Tomato, Onion and Cheese Tart (enjoyed at our 2014 Plant Exchange)
ingredients
- 2 large onions (about 1 1/2 pounds), sliced thin
- 2 tablespoons olive oil
- 1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
- 1/2 pound plum tomatoes cut into 1/2-inch wedges
- 1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
- 1/4 cup Niçoise olives, pitted
ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 6 to 7 tablespoons ice water
preparation
Holiday Hash Brown Bake by Pat Richards (enjoyed at our February meeting at Beryl Hamilton's)
3 cups (or a little more) packaged shredded potatoes refrigerated or frozen
salt and pepper
vegetable oil spray
1 cup canadian bacon
1 cup shredded cheddar cheese
1/3 cup red and 1/3 cup green bell peppers
5 eggs
1/3 cup milk
Thaw potatoes and blot with paper towels. Sprinkle with salt and pepper.
Coat a 9" pie pan with vegetable oil spray. Press potatoes into bottom and up the sides, spray again. Bake at 425 for 25 minutes until lightly browned. Cool. Can be made ahead.
Combine ham, cheese and pepper. Spoon into shell. Combine eggs, milk, 1/2 tsp salt and 1/4 tsp pepper, beating well. Pour egg mixture over ham and cheese mix. Bake at 350 for 25 to 30 minutes or until set. Let stand 10 mins before servicng.