Tomato and Corn Salsa

Ingredients:  

1 1/2 cup fresh tomatoes, cubed      

¾ cup corn kernels       

¼ cup red onion, minced        

¼ cup cilantro, chopped       

1 clove of fresh garlic, crushed       

1 tsp. olive oil      

1 tbsp. balsamic vinegar

                  

Directions: 

1. Combine olive oil, corn kernels, garlic, onion, balsamic vinegar, cilantro, and tomatoes in a medium bowl. 

      

2. Stir together until well blended. 

Sauteed Shrimp with Spicy Plum Sauce

Ingredients:

1 lb Medium shrimp, peeled and deveined.
 3 teaspoons Oil, divided
 1 large Yellow bell pepper, stemmed, Seeded and cut into very thin strips
 2 med Green onions, thinly sliced
 3/4 Cup Spicy Plum Sauce
 1 Tablespoon Finely minced cilantro

 For Spicy Plum Sauce:

 1 1/2 lb Plums
 1 tablespoon Oil
 2 med Cloves garlic, peeled and finely minced
 1/4 Cup Minced fresh ginger root
 1/2 teaspoon Five-spice powder
 1/2 Cup Lime juice
 5 tablespoon Brown sugar
 1/2 teaspoon Asian chili paste with Garlic*
 1/4 teaspoon Salt

 * Can be found in the Asian section of major supermarkets.                


Directions:

1. In a heavy skillet, heat 1 teaspoon oil over medium heat. Add half of the shrimp and saute until pink and just cooked through, about 2 minutes. Do not overcook. Remove from the pan,

 2. Heat another teaspoon oil. Add the remaining shrimp and cook as before. Remove from the pan.

 3. Put the remaining teaspoon oil in the pan. Add the bell pepper and green onions; saute 3 minutes. Add the plum sauce and simmer 2 minutes.

 4. Stir in the shrimp and cook over medium-low heat 2 minutes. Sprinkle with cilantro and plum sauce and serve.

 For Spicy Plum Sauce:

 1. Pit the plums and coarsely chop. Put into a food processor and puree.

 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes.

 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often.

 4. Remove from the heat and cool.

Slow Cooker Baked Beans

Ingredients:  

6 slices bacon, cut into 1-inch pieces 

1 large onion, peeled and chopped 

1 large green bell pepper, seeded, ribs removed and chopped 

3⁄4 cup barbecue sauce   

1⁄4 to 1⁄2 cup packed light brown sugar 

2 tablespoons tomato paste 

2 tablespoons spicy brown mustard 

2 tablespoons apple cider vinegar 

3 15-ounce cans white beans, drained and rinsed 

1⁄2 cup chicken broth

Salt and black pepper, to taste                  

Directions: 

1. In a large skillet, cook the bacon over medium-high heat until it is slightly browned, about 4-6 minutes. 

Add the onion and pepper and cook, stirring occasionally, 

until they are softened and the bacon is crisp, 4 to 6 additional minutes.

2. Scrape the bacon and vegetables into a slow cooker. 

Add the barbecue sauce, sugar, tomato paste, mustard, vinegar, 

beans and broth to the slow cooker and stir to combine.

3. Add salt and pepper, to taste. Cover and cook for 4 to 6 hours on low heat.

Smoked Turkey Salad Sandwich

Ingredients:

1 pound smoked turkey, diced  
1/2 cup mayonnaise  
1 oz. celery, chopped  
1/2 medium green apple, diced (cored)  
1 oz. pomegranate seeds  
2 slices cooked bacon, chopped  
1 shallot, chopped  
1/2 tsp salt  
1/2 tsp black pepper  
1 loaf whole-grain bread                  


Directions:

1. In a large bowl, combine all ingredients (except the bread) and mix well.

2. Cut the loaf of bread into 8 slices to make 4 sandwiches.

3. Divide the turkey salad into 4 evenly measured scoops and place one on each sandwich.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons.

5. Serve immediately.

Spinach Soup

Spinach Soup

Ingredients:  

1 large leek (white part only) thinly sliced 

1/3 cup each: sliced carrot, celery 

1 tablespoon olive oil 

2 quarts Chicken Stock 

2 pounds fresh spinach 

Salt and pepper, to taste 

2 oz grated Parmesan cheese 

Croutons                     

Directions: 

1. Sauté leek, carrot, and celery in oil in large saucepan until tender, about 6-8 minutes; add stock and heat to boiling.

2. Add spinach and cook, uncovered, until wilted, about 2 minutes.

3. Process soup in food processor or blender until smooth; season to taste with salt and pepper.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons. 

5. Soup is best eaten as soon as its cooked.

Lemon Pie

Ingredients:

ONE 9-INCH GRAHAM CRACKER CRUST
1 CUP SUGAR
2 TABLESPOONS CORNSTARCH
1 CUP HALF-AND-HALF
4 EGG YOLKS
1 TABLESPOON GRATED LEMON RIND OR ZEST
2 TEASPOONS UNFLAVORED GELATIN
1 1/2 CUPS HEAVY CREAM
1/4 CUP FRESHLY SQUEEZED LEMON JUICE                    


Directions:

1. Line a 9-inch pie pan with crust and pinch the edges to form a lip. Bake the crust as directed.

2. In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch,
using a whisk or a fork to mix them well.
Add the half-and-half, egg yolks, and lemon rind and stir well.

3. Place the container over the water and adjust the heat to maintain a simmer.
Stir with a whisk or large spoon until the filling is very warm.
Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
Remove from the heat and set aside. Allow the mixture to cool to room temperature,
and then cover and refrigerate until the mixture is very cold.

4. Using an electric mixer or a whisk, whip the cream until it is very thick and holds fairly firm peaks.
Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours. Serve cold.

Sweet-Sour Chicken Drummettes

Ingredients :

28 chicken drummettes or wings  
1 cup soy sauce  
1 teaspoon garlic powder  
1/3 cup white vinegar  
1 cup sugar  
1 teaspoon pepper


Directions:

1. Preheat oven to 350 degrees F.

2. Mix together all ingredients, except chicken, in a 9x13-inch baking dish.

3. Add chicken and bake at 350 degrees for 2 hours, turning several times during baking.

4. Drain before serving.