AMBER’S SPINACH-ORANGE SALAD WITH CARAMELIZED ALMONDS
- 6 tablespoons sugar
- 1 1/2 tablespoons water
- 1/2 cup sliced almonds
- 2 tablespoons fresh orange juice
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 10 ounces baby spinach
- 15 ounces mandarin orange sections, drained
- 1 cup thinly sliced celery
- 1/2 cup thinly sliced red onion
Line a 10-inch baking sheet with aluminum foil, lightly grease and set aside. In a small saucepan over medium-high heat, bring the water and 4 1/2 tablespoons of sugar to a boil. Reduce heat and simmer until sugar turns a golden amber color, swirling occasionally. Add sliced almonds and continue cooking 1 minute. Spread almonds in thin layer on prepared foil and cool completely. In a small or medium bowl, whisk together orange juice, vinegar, olive oil, 1 1/2 tablespoons sugar, orange zest, salt, pepper and cayenne pepper. Place baby spinach, mandarin orange sections, celery and red onion in a large bowl. Break cooled caramelized almonds into bite-sized pieces over the top. Toss salad with dressing. Makes 8 servings.
KATHY’S WATERMELON AND TOMATO SALAD
- 3 cups (1/2-inch) diced tomatoes
- 3 cups (1/2-inch) diced watermelon
- 2 tablespoons minced fresh basil
- 3 teaspoons balsamic vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- Pomegranate seeds
In a large bowl, gently toss the diced tomatoes, watermelon and basil. Just before serving, toss with balsamic vinegar, olive oil, salt and pepper. Spoon the salad onto salad plates and sprinkle with pomegranate seeds. Makes 6 to 8 servings.
SUSAN’S CONFETTI POTATO SALAD
- 12 to 14 medium red potatoes, cooked and diced
- 6 hard-boiled eggs, peeled, quartered and sliced
- 1 1/2 cups diced celery
- 1 orange bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cups mayonnaise
- 1/2 to 1 cup finely sliced green onions (scallions)
- 1/2 cup minced parsley
- Salt and freshly ground black pepper, to taste
- Yellow, red and orange bell pepper, diced for garnish
In a large bowl, combine the potatoes, eggs, celery and peppers. Add enough mayonnaise to moisten and toss gently. Add the green onions and parsley and season to taste with salt and pepper; toss gently again. Garnish with diced bell pepper. Makes 8 servings.
AMY’S NOODLE-KUGEL PUDDING
- 1/4 pound broad noodles, boiled and drained
- 1/8 pound melted butter
- 2 eggs
- Pinch of salt
- 1 cup milk
- 4 heaping tablespoons brown sugar
- 1/2 cup cottage cheese
- 1/2 cup cream cheese
- 1 1/2 cups crushed cornflakes
- 2 teaspoons cinnamon
Preheat the oven to 375 F. Grease an 8-inch square baking dish. In a large bowl, combine noodles, butter, eggs, salt, milk, 2 tablespoons of brown sugar, cottage cheese and cream cheese and mix well. Pour into prepared casserole. Bake in preheated oven for 45 minutes. In a medium bowl, combine cornflake crumbs, 2 tablespoons brown sugar and cinnamon. Remove casserole from oven and sprinkle with cornflake mixture. Bake for 15 minutes longer. Makes 8-10 servings.
JAY’S SALMON, FAST AND EASY
- 1 1/2 to 2 pounds salmon filet
- 1 tablespoon salt
- 1 cup Dijon mustard
- 1 to 2 cups natural maple syrup
- 2 whole bananas, peeled, sliced lengthwise into 4 pieces
- 20 fresh Bing cherries (or fresh frozen), pitted
Preheat the oven to 400 F. Rinse and lightly salt the filet of fresh salmon. Brush generously with Dijon mustard on both sides, and lay it flat in a glass ovenproof dish. Pour enough maple syrup over the fish to almost cover. Cover with aluminum foil and refrigerate for 30 minutes. Remove the foil and arrange the sliced bananas lengthwise on top of the salmon, along with the cherries. Cover with foil and bake the salmon until the maple syrup is bubbling, about 10 to 15 minutes. Transfer the dish to a hot pad and let rest for 5 to 10 minutes before serving. Makes 6 servings.
ZEKE’S CHOCOLATE STREUSEL COFFEE CAKE
- Chocolate-Nut Topping (recipe follows)
- 1/4 pound unsalted butter or margarine, at room temperature, plus more for pan
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons grated orange peel
- 1 cup sour cream
- 1/2 cup finely ground walnuts
Preheat the oven to 350 F. Prepare Chocolate-Nut Topping. In the bowl of a heavy-duty electric mixer, cream butter and sugar until fluffy. Blend in eggs and vanilla. In a medium bowl, combine flour, baking soda, baking powder, salt and orange peel. Add flour mixture to butter mixture alternately with sour cream, 1/3 of each at a time. Lightly butter a 9- or 10-inch tube pan and sprinkle with ground walnuts. Pour half of the batter into prepared pan, spreading evenly. Sprinkle with half of the topping. Spoon the remaining batter on top and carefully spread over topping. Sprinkle with remaining topping. Bake until the cake is golden brown, begins to come away from the sides of the pan, and a toothpick inserted in center comes out clean, about 45 minutes. Makes 12 servings.
CHOCOLATE-NUT TOPPING
1 cup toasted chopped walnuts or pecans 1 cup chopped semisweet chocolate (about 6 ounces) 2 to 3 tablespoons sugar 1/2 teaspoon ground cinnamon In a medium bowl, mix together all ingredients.Makes about 2 cups.
