Author: eatonedgecliff

Sesame Noodle Salad

Salad

Ellen Bottiny

  • 1 lb. Chinese egg noodles or vermicelli
  • 3 cups vegetables, i.e. sliced carrots, peapods, tomatoes, cucumbers, broccoli, asparagus, bean sprouts etc.
  • 6 scallions
  • 2-3 T. sesame seeds
  • 3 ½ – 4 T. sesame oil
  • 4 T. soy sauce
  • 2 T. Balsamic vinegar or rice wine vinegar
  • 2 T. brown sugar
  • 1 T. hot red chili oil (very spicy, might want to use less)
  • 6 scallions

Cook the noodles; rinse and drain twice.  Blanch vegetables if desired.  Combine the last five ingredients, head in pan and simmer.

Put noodles in large bowl with cut-up scallions.  Add sesame seeds.  Add vegetables.  Pour sauce over all and toss.  Chill overnight, mixing several times.

Ramen Noodle Salad

Cabbage, Nuts, Salad
  • 2 T. oil
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 1 head cabbage, finely chopped
  • 8 green onions, chopped
  • 2 3oz. Packages Ramen noodles, uncooked and broken into pieces

Dressing

  • ¼ cup oil
  • ¼ cup seasoned red vinegar
  • 4 T. soy sauce
  • salt and pepper

Brown almonds and sesame seeds briefly in oil and set aside.  Mix dressing with cabbage, onions and noodles and chill.  Add nuts before serving.  This salad is crunchy at first but gets softer.

Strawberry Pretzel Jello

Salad, Strawberries

Betty Davis

Grandma Davis loved her jello recipes.

  • 2 cups crushed pretzels
  • 1 T. sugar
  • ¾ cup melted margarine
  • 8 oz. cream cheese
  • 1 cup sugar
  • small carton cool whip
  • 1 large strawberry Jell-O
  • 2 cups boiling water
  • 2 10oz pkgs. Frozen strawberries

Mix pretzels, 1 T. sugar, and melted margarine together.  Place in 9 x 13 pan.  Bake 8 minutes at 400.  Cool completely.

Beat cream cheese with 1 cup sugar ands stir in cool whip.  Spread over crust and refrigerate.

Put Jell-O in a bowl, add 2 cups boiling water, stir.  Add frozen strawberries.  Pour over cheese layer.  Refrigerate.

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving

Lemon Casesar Dressing

Lemon, Salad

The New Basics

  • 1 t. grated lemon zest
  • 3 T. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 t. white wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 t. coarsely ground black pepper
  • ½ t. salt

Combine the lemon zest, juice, garlic, and vinegar in a small bowl, and whisk well.  Slowly add the olive oil, whisking constantly until smooth.  Add the pepper and salt.

Makes 1 cup

Creamy Garlic Dressing

Basil, Garlic, Lemon, Parmesan, Parsley, Salad

Moosewood Cooks at Home

This is really quick and tastes great.

  • 3 garlic cloves, minced or pressed
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 T. chopped fresh basil, (or 1 t. dried)
  • 1 t. salt
  • 1 T. grated Parmesan cheese
  • ½ t. coarsely ground black pepper
  • ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

  • add ½ t. of hone or sugar to offset the tartness of the vinegar
  • add 1 t. fresh lemon juice for extra tartness
  • add 1 T. of minced fresh parsley for flecks of color without altering the flavor.

Mexican Dip

Appetizer

Evie Davis

  • 1 can chopped green chilies (drained)
  • 1 small can of whole tomatoes; chopped
  • 8 oz. Monterrey jack cheese, cubed
  • 1 medium onion, chopped
  • 1 stick butter
  • 1 t. marjoram
  • ½ t. each of salt and pepper

Sauté onion in butter.  Mix in the rest of ingredients until the cheese is melted.  Dip with plain tortilla chips.

Once cheese has been added do not try to reheat as the cheese will separate.

Corn Tortilla Chicken Soup

Chicken, Corn, Soup, Tortilla

This is from an old Bon Appetit recipe from a long time ago.  Kirsten has become the official maker of this soup in our family.

six servings

  • vegetable oil for frying
  • 8 thin corn tortillas, halved and cut into thin strips
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 T. chili powder
  • 2 t. cumin
  • ½ t. oregano
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 1 8 oz. Tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ¼ t. ground pepper
  • 2 large chicken breast halves
  • 1 ½ cups corn kernels
  • sour cream, sliced radishes, cilantro, chopped red onion for garnish.

Pour oil into heavy skillet to depth of ¾ inch and heat to 350.  Fry tortilla strips until crisp and golden, about 1 minute.  Drain on paper towels.  Transfer I T. tortilla frying oil to large heavy pot.  Sauté onion until tender, around 5 minutes.  Add garlic, chili powder, cumin, oregano and bay leaf.  Sauté for one minute.  Add chicken stock, tomato sauce, salt, sugar and pepper and bring to the boil.  Add chicken.  Cover pot and simmer until chicken is just cooked through, around 15 minutes.  Using tongs, transfer to a plate and cool.  Shred chicken meat.  Add 1 ¼ cups of corn to soup, simmer until tender, around 5 minutes.  Add chicken and simmer for 1 more minute.  Ladle soup into bowls and garnish with tortilla strips and other garnishes.