Wednesday, April 17, 2013

Summer Salad with Cucumber Dressing


  • 1 head of Iceberg lettuce
  • 1 head of Romaine lettuce
  • 1 cup chopped broccoli
  • 1 Cup shredded carrots
  • 1/2 Cup halved cherry tomatoes
  • 1/2 Cup of diced apples
Tear lettuce with hands into bite sized pieces and place in large bowl. Add remaining ingredients and mix.


  • 2 cucumbers roughly chopped
  • 1 tsp. basil
  • 1 tsp parsley
  • 1 tsp dill
  • 2 TBS extra virgin olive oil
  • 1/2 Cup non-fat yogurt (plain)
  • pinch of salt and pepper to taste
In food processor, at cucumbers and pulsate until pureed. while on low speed, add olive oil, basil, parsley and dill. turn off and place ingredients in medium bowl. Stir in yogurt with rubber spatula until well blended. Add salt and pepper to taste. Place dressing over salad and toss gently until mixed.

Optional:  Pine nuts and raisins can be added to salad mixture or sprinkled on top.

Wednesday, June 9, 2010


1 package active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
4 cups flour
1 egg, beaten
Salt (optional)

Preheat oven to 425º F.
In a medium sized bowl, combine water, sugar and salt then sprinkle yeast on surface of water. Let stand for 10 minutes to activate yeast.
Stir in flour and mix well with a wooden spoon.
Place dough on a floured surface and knead until smooth. To knead dough, flatten it with your hands, fold the dough into quarters and then flatten again. Do this for about five minutes. Flour your hands and the work surface to keep the dough from sticking.
Roll the dough into 12" lengths, about 1/2" thick. Form the dough strips into different shapes: the "usual pretzel shape," numbers, letters, etc. Place on a lightly oiled baking sheet. Brush with egg or water then sprinkle lightly with salt (optional).
Bake at 425º F. for 15 minutes or until golden brown

Wednesday, July 15, 2009

Southern BBQ Sauce Recipe

1 cup Tennessee whiskey
1 cup catsup
1 cup firmly packed brown sugar
3/4 cup cider vinegar
2 tablespoons grated orange peel
4 tablespoons (1/4 cup) freshly squeezed
orange juice, divided
1/2 cup finely chopped onion
2 tablespoons soy sauce
1 tablespoon cornstarch

Combine all ingredients except 2 tablespoons of the orange juice and the cornstarch. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 25 minutes; stir occasionally.

Mix cornstarch with remaining 2 tablespoons of the orange juice until smooth; stir into sauce. Increase temperature to medium-high. Bring to a boil, stirring constantly, until sauce thickens. Brush sauce on grilled chicken, steak or fish during last 5 minutes of grilling.