Friday, 20 February 2009
Need a salad but don't have lettuce? This is a fresh salad that goes well with almost everything. Accompanied by a fresh tomato salad it is ideal to serve with a braai or a hearty main dish. Home baked brown bread will complete the meal. 1 10 oz. pkg frozen green beans or a large tin or 10 oz fresh beans 1/8 teaspoon garlic powder 1/2 cup onions -- very thinly sliced 1 teaspoon dried basil or a small bunch of fresh basil 2 tablespoons balsamic vinegar 1 tablespoon grated Parmesan cheese 1 tablespoon olive oil -- plus 1 tsp. 1/8 teaspoon pepper 3 tablespoons water salt to taste Cook beans according to directions until just tender-crisp and drain or drain water from tinned beans. Combine beans and onions in a large bowl. Combine remaining ingredients and pour over beans. Toss until well blended. Chill several hours or overnight, stirring occasionally. Garnish with black olives if available and fresh basil leaves.
Thursday, 19 February 2009
Our family loves stir frys! I sprout my own beans and use what we have in the garden for the stir fry which we have with either noodles or rice whichever takes our fancy. These almond cookies and a cup of good chinese tea finish the meal. If you don't have almond leave them out or use a pecan or half a macadamia instead. they still taste good 1 cup sugar 3/4 cup margarine 1/4 teaspoon baking soda 3 cups flour 2 tablespoons almond extract 24 whole almonds or other nuts Cream sugar and margarine. Add baking soda, flour and almond extract. Knead by hand for 2-3 minutes until dough is pliable. Shape into small balls and place 2" apart on a greased cookie sheet. Gently press and almond onto each cookie. Bake at 325F for 35-45 minutes until lightly browned, but still soft. Cookies will firm up as they cool. Makes 24 cookies.
Wednesday, 18 February 2009
This is a good alternative to a meat loaf and you can substitute tuna for salmon if you wish. serve with a good tomato sauce or a mayonnaise based sauce, green salad and fresh brown breasd and butter. Yum....... 1 15-ounce can Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 tablespoons chopped parsley 1 tablespoon lemon juice 1/4 teaspoon dill weed 1 Dash black pepper Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 × 4 1/2 × 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350ºF for 45 minutes.