Caesar Salad

Ingredients

  • 1 clove garlic peeled
  • 2/3 cup olive oil
  • 2 cps ½ inch bread cubes, made from stale French or Italian bread
  • 1 large head romaine, washed and crisped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 egg – either raw or boiled int eh shell 1 minute
  • 3 to 4 tbsp lemon juice
  • 6 anchovy fillets drained and minced
  • 1/3 cup fresh grated parmesan cheese.

Directions

  1. Crush garlic into oil, cover and let stand overnight at room temperature. Next day, drain oil from garlic. Discard garlic. Heat 13 cup of the oil in heavy skillet over moderately high heat 1 – 2 minutes. When hot but not smoking, add bread cubes and brown on all sides, tossing constantly. Drain on paper toweling and reserve (Note- you can do this well ahead of time to avoid a last minute rush)
  2. Break romaine in bit size pieces into a salad bowl. Sprinkle with remaining oil, the salt and pepper and toss, add a few extra drops oil if needed to coat all leaves lightly. Break egg into a cup and slide onto salad, pout lemon juice directly on egg and toss lightly. Add anchovies, cheese and bread cubes. Toss again and serve. About 295 cal. Per serving.

Apple Pecan Salad

Yield

6 ervings

Ingredients

  • 3 tbsp brown sugar
  • 3 tbsp finely chopped pecans
  • 3 small sweet apples halved and cored
  • 1 tbsp butter melted
  • 1/3 cup canola
  • 1¼ cup apple cider vinegar
  • 1 tbsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 cups mixed greens
  • ¼ cup coarsely chopped pecans

Directions

  1. In 425º oven, line baking sheet with foil lightly coated with vegetable spray. In bowl combine sugar and pecans. Place apple halves cut side up on baking sheet. Brush tops with butter. Sprinkle with sugar mixture. Bake 15 minutes or until just tender
  2. Meanwhile combine oil, cider vinegar, honey and salt and pepper. Shake till well mixed.
  3. Arrange greens on serving platter, top with apples. Spoon melted sugar and pecans from baking sheet on top. Shake dressing. Drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Make 6 servings

Waffles

Yield

4 servings

Ingredients

  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • 3 eggs separated
  • 1 2/3 cups milk
  • ¼ cup oil

Directions

  1. Beat egg whites.
  2. Combine egg yolks, milk, oil. Add dry ingredients. Fold in beaten eggs.
  3. Makes 4 – 4 section waffles.

Vanilla Cinnamon Buns

This recipe is from Marvel Ricard – simply wonderful

Ingredients

1 dozen?

  • 2 cups cold milk
  • 1 pkg Vanilla pudding mix
  • 2 pkg yeast
  • 1/2 cup warm water
  • 1/2 cup melted margarine
  • 2 eggs beaten
  • 3 tbsp white sugar
  • 2 tsp salt
  • 6 cup flour
  • Icing
  • 1 cup brown sugar
  • 12 cup cream
  • 1/2 cup butter
  • 2 cups icing sugar

Directions

  1. beat cold milk and vanilla pudding.
  2. add other ingredients
  3. Icing boil br sug, cream and butter. Add 2 cup icing sugar Bet until thick.

Spiced Carrot Muffins

Directions

  1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
  3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees F oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  4. Preheat oven to 375 degrees F. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.