Culinary Recipes

[Lorry]

Grapes In Orange Juice Cocktail
Servings: 6
Ingredients:
2 c Seedless Grapes
2 c Orange Juice
1 1/2 T Bottled Or Fresh Lime Juice
Mint Sprigs (Optional)
Stem and wash the grapes, then chill thoroughly.

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[Martin]

Crab salad
Ingredients:
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crab meat
1 cup mayonnaise
1) In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
2) Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

[Martin]

Almond Strawberry Salad
Ingredients:
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

[Laurentine]

Beet and Corn Salad
Ingredients
1 jar (16 oz.) Aunt Nellie's Whole Pickled Beets*
1/2 cup chopped celery
1/2 cup fresh, cooked or frozen corn (thawed, if frozen)
1/4 cup chopped red bell pepper
1/2 cup stringless sugar snap peas
1 tablespoon chopped fresh parsley
Dressing
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 to 3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil
Preparation
Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl.
To prepare dressing, whisk together reserved beet liquid, vinegar and mustard. Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss gently to coat. Serve immediately, or chill.

[Lorry]

Apple Mustard Glaze
Ingredients
2 cups Mott's apple juice
1 teaspoon whole cloves
1 cinnamon stick
1/2 cup Dijon-style mustard
Preparation
Pour apple juice into medium saucepan, add cloves and cinnamon stick. Simmer over medium heat until thickened and reduced to about 1/4 cup. Allow syrup to cool; remove and discard cloves and cinnamon stick.
Blend cooled syrup with mustard. Store in airtight container in refrigerator until ready to serve.