Sunday, May 31, 2015

Cheese - Raspberry Trifle

Raspberries layered with pound cake, sweetened cream cheese and whipped cream are dusted with cocoa and chilled before serving.

Saturday, May 30, 2015

Salad - Aunt Dorothys Marinated Carrot Salad

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Friday, May 29, 2015

Salad - Very Easy Fruit Salad

Who knew that peach pie filling tasted so good when stirred into a bowl of sliced fruit - kiwi, bananas, grapes, and strawberries? Makes eight very generous servings.

Thursday, May 28, 2015

Soups Stews And Chili - Beef Burgundy Style

This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.

Wednesday, May 27, 2015

Bbq Grilling - Nanas Barbeque Sauce

This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.

Tuesday, May 26, 2015

Monday, May 25, 2015

Side Dish - Sweet And Sour Green Beans

A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.

Sunday, May 24, 2015

Soups Stews And Chili - Carne Guisada Iii

The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.

Saturday, May 23, 2015

Desserts - Creamy Rice Pudding

Cooked rice is combined with milk, sugar, an egg and golden raisins, and flavored with butter and vanilla in this quick, stove top rice pudding.

Monday, May 4, 2015

Bread - Sophies Zucchini Bread

Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.

Saturday, May 2, 2015

Pasta - Linguine Pescadoro

A lively simmer of garlic, thyme, tomatoes, olives, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot linguini. Hint: discard any clams that do not open after they simmer.

Friday, May 1, 2015