Tony's Salad

All ingredients should be gauged by the number of people you would like to serve.  As written this recipe makes 6 generous servings

1 bag of Spring Mix lettuce
1 bag of Baby Spinich
1 can (well drained) Mandarin Oranges
1 cup sliced fresh Strawberries (or fruit of the season, blueberries, apples, peaches)
1/3 cup dried cranberries
1/8 cup thinly sliced red onion (red onion gives the best flavor)
1/3 cup slivered almonds
1/8 cup thinly sliced red onion (red onion gives the best flavor)
Briannas Poppy Seed Dressing

Mix first seven (7) ingredients in a large Salad Bowl cover and refrigerate until just before serving, then add onions and dressing, toss and serve immediately .... this salad doesn't keep well so make only enough for the number of people to be served .... is great served with grilled meat or for a brunch.

Salmon Macaroni Salad

Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.

INGREDIENTS

1/2 pound (about 2 cups) macaroni pasta

Salt

2 (7-ounce) cans salmon

1/2 cup mayonnaise (plus more to taste or for added smoothness)

1 teaspoon mustard

1 teaspoon lemon zest

1 Tbsp lemon juice

1/3 cup chopped shallots, red onions, or green onions (with onion greens)

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)

2 stalks celery, chopped

1 cup frozen peas (thawed)

Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, celery and peas.

3 Mix in the cooked macaroni while it is still warm. Add freshly ground pepper to taste. Adjust seasonings.

Chill before serving. Serves 4.

Chicken Velvet Soup

1 1/2 sticks of butter (I use 1/2 butter and 1/2 margarine)
3/4 C Flour
1 C Milk
1 C Heavy Cream (I use fat free 1/2 and 1/2)
6 C chicken broth
2 C chopped cooked chicken
Salt and Pepper to taste
Fresh Parsley or green onions, chopped as a garnish

Make a roux with the butter and flour and cook for 2 minutes.  Heat broth, milk and cream and add a little at a time to the roux unit the mixture thickens. Blend until smooth.  When soup starts to boil add chicken and seasonings.  Garnish. Serves 6 to 8

This is the basic recipe ... I usually will sauté some celery, onion and slivered carrots and add that at the chicken, this adds some great flavor.

Hot Orange Spiced Drink

2 cups Tang 2 cups sugar 1/2 cup pre-sweetened lemonade mix 1/2 tsp ground cinnamon 1/4 tsp ground cloves Mix all ingredients and store in an airtightt container. Put 2 1/2 teaspoons of mix in a mug or cup and add 1 cup of hot water. Make sure the ratio is 2 1/2 teaspoons to 1 cup of hot liquid, otherwise the drink will be very weak tasting, (check the size of your cup or mug). Stir and enjoy!!!! For a little stronger drink use 1 cup of hot apple cider or hot apple juice. Very tasty!!!

Spices for Tagine Cooking (Charmoula)

Charmoula, a Moroccan marinade of paprika, cumin, cilantro and garlic, is a classic seasoning for fish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish in which these highly aromatic stews are prepared and served.



Spices:
◦ quarter teaspoon black pepper
◦ quarter teaspoon ground ginger
◦ pinch of saffron
◦ one teaspoon cumin (optional)
◦ one teaspoon turmeric (optional)
◦ one stick of cinnamon or a few pinches of ground cinnamon (optional)
◦ one teaspoon coriander (optional)

Dinner in a Pumpkin

Marcia’s Salsa for canning

        35-40 medium tomatoes

8 medium apples (different varieties for the best flavor)

4 green peppers

2 red peppers

6 cloves of garlic (crushed)

4 medium sweet onions

1/4 cup brown sugar

1/4 cup plain salt (no iodine)

1 cup vinegar

2 Tbsp. chili powder

3 tsp. cumin

1 Tbsp. oregano

5-7 chili peppers (use a variety of chilies, Pablano and Anaheim add great flavor)

5-7 jalapeño peppers

If you like hot salsa then do not core any of the chilies and peppers. If you like a milder salsa, remove the core and seeds on all the peppers and chilies...you can also cut the number of chilies and peppers for a milder salsa.

Course grind or fine chop all vegetables and apples. Put in a large stockpot. Add all the other ingredients. Boil for two hours, stirring often. Pour into hot sterile pint jars and process in a boiling water bath for 20 minutes.