Hosted
by Ken & Krista Freimuth
Pineapple Cream Cheese Ball (brought by the Petersen’s)
2
(8 oz) packages cream cheese
(softened)
1
(4 oz) can crushed pineapple
(drained)
2 tbls finely chopped green peppers
1 tbls finely chopped onions
1
tsp Lawry's seasoning salt
chopped
nuts
Mix all ingredients very
well. Chill mixture for about 20 min. Then form into 2 balls and roll into
chopped nuts, and serve.
A few hints: first of all, I
goofed and thought the recipe read "green onions" not "green
peppers", when I realized it, I also decided that since I like green
onions and not green peppers, I was sticking with my mistake! So, the recipe
could be either or a combo of both.
I used a mixture of pecans,
regular nuts (like for ice cream topping) and walnuts.
Also, just try finding a 4
oz. can of pineapple! Since I doubled the recipe, I bought a big can (20 oz),
re-chopped with my Pampered Chef chopper (no home can be without one!) and used
about 2/3 of the can.
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Dressing
8 oz. Plain low fat yogurt
¼ cup sour cream
1/3 cup Major Grey’s Mango
Chutney chopped
2 tbls
Apple Cider Vinegar
1 tbls
Lemon juice
1/8 tsp ground allspice
1/8 tsp freshly ground black
pepper
Combine all in medium
bowl. Set aside.
Salad
1 pound deli roast beef cut
into ¼” slices
4 cups five lettuce salad
mix
1 large mango, peeled and
cut into ¾” cubes
1 red bell pepper cut into
¾” pieces
Trim fat from the roast
beef. Stack slices and cut lengthwise in
half and then crosswise into ½” wide strips.
To serve, put the lettuce on
a serving platter and arrange beef, mango, and bell pepper on top of lettuce. Drizzle ½ cup dressing over the salad and
pass the remaining dressing separately. Serves 4 to 6 people.
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from the Sundays
at Moosewood Restaurant Cookbook
Yields
2 loaves (7 x 3)
4 cup flour
1 cup canned coconut milk
1/3 cup sugar
½ cup butter or margarine,
melted
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
2 cup grated unsweetened
coconut
1 egg, beaten
1 cup currants or raisins,
optional
Preheat oven to 350. Stir
dry ingredients into a mixing bowl.
Blend in the egg, milk, butter and vanilla. Mix in coconut, and currants or raisins, if
used. Turn out onto a floured board and
knead slightly. Shape into two loaves
and pat into two buttered medium loaf pans.
Bake for 40 to 45 minutes, until a toothpick in the center comes out
clean.
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Jamaican Jerk Pork Tenderloin (brought by the Freimuth’s)
This fiery barbecue was
invented by the Maroons, or runaway slaves, as a means of preserving meats
without refrigeration. The more Scotch bonnet peppers you use, the more
authentic the flavor. Use one pepper for a mildly spicy dish and four for a
very spicy dish. (To approximate the heat of the authentic jerk marinade, you
would have to use 12 Scotch bonnet peppers.)
2 cups coarsely chopped
green onions
½ cup coarsely chopped onion
2 tbls
white vinegar
1 tbls
soy sauce
1 tbls
vegetable oil
2 tsps
kosher salt
2 tsps
fresh thyme
2 tsps
brown sugar
2 tsps
chopped peeled fresh ginger
1 tsp ground allspice
¼ tsp ground nutmeg
¼ tsp black pepper
1/8 tsp ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or
habaneras peppers, seeded and chopped (I used Jalapeño peppers)
1½ pound pork tenderloin or
pork roast, trimmed
Banana leaves (found in the
frozen section of the Oriental market)
Place first 15 ingredients in
a blender or food processor, and process until smooth. Combine pork and green
onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate
in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining
marinade. Wrap pork in banana leaves. Bake at 350 until internal temperature is
165 degrees (approximately 1½ to 2 hours). Discard banana leaves, slice &
serve. Serve with marinade left in the pan.
I used a 10 pound pork roast
& tripled the marinade recipe.
The original recipe says to
slice pork lengthwise, cutting to, but not through, other side. Open halves,
laying each side flat. Slice each half lengthwise, cutting to, but not through,
other side; open flat. Combine pork and green onion mixture in a dish or large
zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.
Remove pork from dish or bag; discard remaining marinade. Prepare grill. Place
pork on grill rack coated with cooking spray; grill 8 minutes on each side or
until meat thermometer registers 160° (slightly pink).
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Hot
Printed from COOKS.COM
1/2
cup water
1/4 cup lemon
juice
1 head cabbage,
coarsely shredded, 8 cup
1/2 cup unsalted
dry roasted cashews
2 medium bananas,
thinly sliced
3/4 cup light
mayonnaise, salad dressing
2 tsp
non-calorie sweetener
1/8 tsp ground
nutmeg
Put water, lemon juice and
cabbage in a large kettle with plenty of room for tossing the cabbage. Cover, steam, stirring and tossing cabbage occasionally, 10
minutes. Add cashews and bananas. Cook, stirring, 2-3
minutes. Mix salad dressing with sweetener and nutmeg. Stir into cabbage
mixture. Serve hot. Makes 12 (1/2 cup) servings.
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Black Beans & Rice (brought by Kathy & Pat)
2 tbls virgin olive oil
1 yellow onion, diced small
2 tsp minced garlic
1 recipe Basic Black Beans (see below) or 2- 16 oz
cans black beans
1/4 cup white vinegar
1/4 cup finely chopped fresh cilantro
3 cups cooked long-grain rice (preferably cooked in
chicken stock)
salt and freshly cracked black pepper to taste
In a large sauté pan, heat the oil over medium-high
heat until hot but not smoking. Add the onion and saute’
occasionally, until transparent, 5 to 7.minutes; Add the garlic and sauté,
stirring occasionally, for an additional 2 minutes. Add the black beans,
vinegar, and
Basic Black Beans
1 pound (about 2 cups) dried black beans
3 tbls peanut or other
vegetable oil
2 large yellow onions, diced small
2 tbls minced garlic
1 tsp chili powder
1 tsp ground cumin
1 tsp sugar
1/4 cup white vinegar
2 cups water
1 bottle beer of your choice
salt and freshly cracked black pepper to taste
Soak the beans in cold water over-night or for at
least 5 hours, then drain and rinse well. In a large saucepan, heat the oil
over medium-high heat until hot, but not smoking. Add the onions and sauté,
stirring occasionally, until transparent, 5 to 6 minutes. Add the garlic and
sauté, stirring a few times, for 1 more minute. Add
all remaining ingredients, except the salt and pepper, and bring to a simmer.
Add the beans, bring it all back to a simmer again, then reduce the heat to low
and cook, covered for 3 hours, or until the beans are tender. If you think
additional liquid is needed, stir it some more beer. Season to taste and serve.
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Almond Fruit Cone with Pudding by Chef Paul Owens (brought by Laurie Simon)
Pudding:
- ½ cup sugar
- 3 TBLS cornstarch
- 1/8 tsp salt
- 2 cup whole milk
- 2 egg yolks
- 2 TBLS butter
- 1 tsp vanilla extract
- 1 tsp almond extract
Almond Cone:
- 4 egg whites
- 7 oz Icing sugar
- 2½ oz melted butter
- 4 oz flour
- 1 oz ground almonds
- 2 tbsp heavy cream
Raspberry Sauce:
- 8 oz frozen raspberries (defrosted)
- 12 oz sugar
- 2 tsp almond filling
Pudding:
Whisk together the sugar, cornstarch,
and salt in a saucepan. Pour ¼ cup of the milk into the sugar mixture, stirring
to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the
pudding mixture over low heat, stirring continuously with a wooden spoon until
thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir
in the butter and vanilla and almond, scrape the pudding into a bowl. Cover
with plastic wrap, pressing the surface to make an airtight seal and prevent a
skin from forming. Refrigerate until well chilled, about 1 hour.
Almond
Cone:
Whisk egg whites in a bowl just until it peaks. Sift flour, ground almonds and
icing sugar. Fold into the egg white mixture until it has all combined. Add the
melted butter and cream and mix well. Put into a container and refrigerate
until ready to make the cones.
To make
Cones:
Place a silicon mat on a baking tray
and put 6 tablespoons of the batter onto the mat separately, leaving 6"
between each tablespoon of batter. Spread it as thinly as possible with the
back of the spoon. Bake the cones at 450F/230C/gas mark 8 until brown around
the edges. Using a metal spatula lift the biscuit off the mat
while hot and shape into cones. Store cones in air
tight container. OR… you can do
what I did and buy waffle cones at the store…..hmmmmmmmmmm
Raspberry
Sauce:
In a container mix the berries and
the sugar and then put into a blender and puree for 2 minutes. Strain the
mixture and refrigerate until ready to use.
(I like to add about x2 tsp almond filling to the mix).
To Serve:
Place the cones in the center of
plate and fill with the pudding. Sprinkle with mixed fruit of your choice i.e.
raspberries, strawberries, blackberries, mango. Pour the raspberry sauce around
the cone, sprinkle with a little sieved icing sugar and serve.
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Updated 4/8/2007