1 egg, beaten well
2 tblsp sugar
Pinch of salt
1 c cold milk
1/4 tsp vanilla
1 c cracked ice
Put all ingredients in a blender, except the nutmeg. Blend. Pour into 2 glasses, sprinkle with nutmeg.
Thyme and Citrus Baked Salmon Filets
1/2 tsp olive oil
2 (4 oz) fresh salmon filets
1 tsp minced fresh thyme
1/2 tsp minced fresh grated orange ring
salt and freshly ground pepper to taste
Preheat oven to 400°F
Put oil on bottom of baking dish and rub salmon in oil
Combine thyme and orange rind and rub over fish. Season to taste w/salt and pepper.
Bake approximately 15-18 min. until gently firm to the touch. Do Not Overbake. The fish should be rare to medium rare inside.
Whole Wheat Couscous with Kalamata Olives & Sundried Tomatoes
1 c whole wheat couscous
1 c water
1/2 c Kalamata olives, pitted and coarsely chopped
1/4 c sundried tomatoes, rehydrated if dried, and sliced in thin strips
Boil the water in a sauce pan. Add cous cous, remove from heat, cover with lid and let sit 5 minutes.
Fluff couscous with a fork. Add olives and sundried tomates and mix gently.
Remove course outer leaves of the artichoke. Steam artichokes until tender (5-7 min).
Mix together lemon juice, mayonaisse (or butter), dill, and dijon mustard to use for dipping.
Remind your guests that the best part of the artichoke is the tender bottom heart.
Make sure you have a little bowl for the leaves.
Sorbet in Phyllo with Fresh Raspberries
1 small tub good quality raspberry sorbet
3-17 by 12 inch phyllo sheets, thawed if frozen, stacked between 2 sheets waxed paper and covered with a towel
1/2 c fresh raspberries
mint sprigs for garnish
Cooking spray in "butter" flavor
4 small porcelain ramekins
Preheat oven to 350°F.
Take the first sheet of phyllo, spray with cooking spray, and repeat until all sheets are stacked on top of each other. Cut until a 6 in. long square is produced. Stack all sheets of dough, spraying between layers.
Invert the 4 ramekins, place on top of a cookie sheet. Gently drape the phyllo squares over top of the ramekin bottoms, very gently pressing down. You want the shape of the ramekin to be produced during the baking process.
Place the ramekins/phyllo into the oven and bake approximately 15 min. until lightly golden.
Allow the pastry to cool to room temperature and GENTLY remove the ramekins.
Scoop out the sorbet and artfully place into the phyllo cups. Decorate with raspberries & mint garnish.
1 pt oysters, drained, reserve half of the juice
2 tblsp margarine
1 pt heavy whipping cream
1 tblsp flour
2 tblsp celery, chopped fine
1 tblsp onion, chopped fine
1 clove garlic, minced
1 tsp fresh parsley or onion tops, chopped
In a skillet, melt the margarine and saute the celery, onion and garlic until the onions are clear and the flour is mixed well. Add the whipping cream, oyster juice and seasonings. Simmer until the mixture becomes smooth and thickens. Add the oysters and simmer for approximately 7 minutes or until the oysters plump
and the edges begin to curl. Do not over cook, oysters will become tough. Serve like soup and sprinkle with parsley. USe some hot sauce with this if you like.
Flour Tortillas for Two
2 c flour
1/2 tsp baking powder
1/2 tsp salt
3 tblsp shortening
1/2 c warm water or milk
In a bowl, mix dry ingredients; add shortening. Work mixture by hand until well blended. Add water (or milk) and stir with wooden spoon. Form dough into a large bowl, then, on a wooden cutting board, knead dough for about 3 minutes. (If dough is too soft, add 1 tablespoon flour and continue kneading for another minute.)
Separate dough into equal amount of balls (size is determined by whether you like small or big tortillas). Roll out to make circles about 1/4 to 1/8 inch thick. Place tortillas on a hot griddle or frying pan until bubbles appear on the surface and the underside is a golden brown. Flip tortilla over and cook for a few seconds on the second side, until a golden brown.
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