Friday, October 31, 2008

I was looking at the pictures on my camera and forgot I was going to post this salad. I got it from Marilyn Deal. Everywhere I have taken it, it is a hit. I hope you don't mind that I posted your recipe.

Spinach Salad
1 bag of baby spinach leaves (9 0z.)
1 pint fresh strawberries- sliced
1 avocado- peeled and diced
1 pkg. slivered almonds that have been sugared(at least 1/2 cup)

1/2 cup sugar
2 T. sesame seeds
1 T. poppy seeds
1/2 cup vegetable oil
1/4 cup sweet rice vinegar (regular is fine)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 1/2 T. finely chopped onion (dried will work)

This is a lot of dressing you don't need to put it all on. This salad only last for the day.

We were at Trunk-or-Treat the other night and Rachael was saying to Lorri how excited she was to go home the have some of this soup. I think it is one of our favorite soups. So here it is.

Italian Sausage Soup with Tortellini
1 lb. Italian Sausage
1 cup chopped onion
2 cloves garlic- minced
5 cups beef broth
1/2 cup water
1/2 cup red wine (I just use water instead)
4 large tomatoes- peeled, seeded and chopped (I use canned tomatoes)
1 cup thinly sliced carrots
1/2 T. packed fresh basil
1/2 t. dried oregano
1- 8 oz. can tomato sauce
1 1/2 cups sliced zucchini
8 oz. fresh tortellini (I use cheese tortellini)
3 T. chopped fresh parsley

1. Brown sausage in 5 quart dutch oven remove and drain. Reserve 1 T. drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil- simmer uncovered for 30 min.
3. Remove fat from soup. Stir in zucchini and parsley. Simmer covered for 30 min. Add tortellini during the last 10 min. Sprinkle with paremesan cheese.

Wednesday, October 15, 2008

Mandarin Avocado Toss

My mom actually served this at my wedding reception, so it's not a new recipe (although it's been tucked in the back of my cabinet for awhile), but a really GREAT one. I took it to a dinner party last night and everyone raved over it. So, here it is! And I'll get a picture soon too!

1/2 c. sunflower kernels
1/2 c. slivered almonds (I used the Almond Accents in a bag)
2 T. butter
1/2 c. vegetable oil
3 T. red wine vinegar or cider
1 T. lemon juice
2 t. sugar
1/2 t. salt
1/2 t. ground mustard (I used about 1 t. FRESH mustard)
1 garlic clove, minced
4 c. torn green leaf lettuce
1 can (11 oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

In a small skillet, saute sunflower kernels and almonds (if not using the Almond Accents) in butter. Cool. Meanwhile, in a jar with a tigh-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well. In a large salad bowl, toss the lettuce, oranges, avocado, onions, sunflower kernels, and almonds. Drizzle with dressing. Serve immediately.

Cori's Notes: I only use half the dressing on about 8 c. of lettuce. The dressing is oily and heavy if you use the full amount.

Tuesday, October 14, 2008

Baked Potato Soup

I tried this recipe tonight - and I thought it was yummy! ( I am a soup-aholic though....)
Sorry, I haven't figured out how to post pictures..... Addie is busy with homework.

3 Tbs. Butter
1 c. chopped onion
2 Tbs. flour
1 can (14 oz) chicken broth (I used one and a 1/2 needed it)
4 medium potatoes, peeled and cut into 1/2" cubes
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
dash Tobasco sauce (or 2 or 3...)
1/2 tsp garlic salt
1 c. half and half

Melt butter in soup pan on medium heat. Add onion and suate for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, Tobasco and garlic salt. Bring to boil, reduce heat and simmer 20 minutes. Stir occasionally. Stir in half and half, and heat through.

We then loaded our bowls up with grated cheese, crumbled bacon, green onions and sour can be creative! The kids really liked the cheese and bacon in their soup.

It was good comfort food - enjoy!