1 large bunch broccoli,chopped, tough stem ends removed
1 cup pecan halves
1 Tbs. sugar
2 Tbs. white wine vinegar
1/2 tsp. soy sauce
1 clove garlic, minced
1/2 tsp. coarsely ground black pepper
1 Tbs. light olive oil
1 Tbs. mayonnaise
1 cup Vidalia or other sweet onion cut into thin slices
1/2 cup red bell-pepper, cut into thin julienne strips
1/2 cup raisins
Separate broccoli into florets. Chop. Slice tender stalks into thin crosswise coin shapes. Bring a
2-quart saucepan half full of water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill.
Meanwhile, spread chopped pecan on a baking sheet and toast for 5 to 7 minutes, while you prepare the rest of the salad. DO NOT BURN.
To make the dressing: In a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and pepper. Whisk in oil and mayonnaise until smooth. Set aside.
In a serving bowl, combine reserved broccoli, onion slices, peppers and raisins. Remove pecans from oven. Just before serving, pour dressing over broccoli mixture and toss to coat. Scatter pecans on top.
Baked Spinach Tomatoes
These tomatoes go well with grilled steak.
Serves 6
Ingredients
1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
3 Eggs
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick
Directions
Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter, cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15 minutes or until just beginning to brown.
Carrot Soufflé
"This is one of TeeterKat's favorite dishes!
In a food processor bowl process 3 pounds "cooked" carrots. DO NOT OVER PROCESS. Add: 1 cup room temperature butter. Mix until smooth. Then add: 1/2 cup evaporated milk, mixing well, stopping once to scrape down sides of processor.
Sift next 8 ingredients into a large bowl:
1/2 cup all purpose flour
1 tablespoon baking powder
3 cups sugar
3/4 teaspoon of each:
ground cinnamon
ground ginger
ground nutmeg
1/2 teaspoon of each:
salt
ground mace
With a wooden spoon stir in 6 large "slightly beaten" eggs, 2 teaspoons good pure vanilla extract. Spoon into Pam sprayed 10 X 10 baking dish. Bake at 350 degrees for 1 hour or until set and lightly browned. Sprinkle with powdered sugar. Serve immediately.
Light Strawberry Mousse
Ingredients
1 1/2 cups Water, boiling
2 3-oz. packages Sugar-free Strawberry Gelatin
2 cups Ice Cubes
3 cups fresh Strawberries;
rinsed, hulled, and sliced
2 small containers Whipping Cream
16 fresh Strawberries, whole or sliced
Directions
In a blender or food processor, combine the boiling water and gelatin. Cover and process until the gelatin is dissolved. Blend in ice cubes until partially melted. Add the strawberries and blend well. Pour the mixture into a large mixing bowl.
Meanwhile, whip the cream in a separate mixing bowl. Fold the whipped cream into the strawberry-gelatin mixture. Chill the mousse overnight.
Light Strawberry Mousse
Ingredients
1 1/2 cups Water, boiling
2 3-oz. packages Sugar-free Strawberry Gelatin
2 cups Ice Cubes
3 cups fresh Strawberries; rinsed, hulled, and sliced
2 small containers Whipping Cream
16 fresh Strawberries, whole or sliced (for optional garnish)
Directions
In a blender or food processor, combine the boiling water and gelatin. Cover and process until the gelatin is dissolved. Blend in ice cubes until partially melted. Add the strawberries and blend well. Pour the mixture into a serving bowl.
Meanwhile, whip the cream in a separate mixing bowl. Fold the whipped cream into the strawberry-gelatin mixture. Chill the mousse for at least 2 hours prior to serving.
To serve, scoop the mouse into separate serving bowls and serve with two whole or sliced strawberries as a garnish, if desired.
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