Post by Allan on Aug 1, 2007 22:49:57 GMT -5
Crunchy Tuna Waldorf Salad
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Ingredients
1 (9-1/4 ounce) can water-packed tuna
1 large apple, cored and chopped
1/3 cup chopped celery
2 tablespoons chopped walnuts
1/3-cup raisins, currants or chopped pitted dates
1/2-cup plain yogurt
1/4-cup light mayonnaise or salad dressing
Leaf lettuce
1/2 cup shredded carrots
Procedure
In a colander drain tuna. Break tuna into chunks. In a medium mixing bowl combine the tuna, chopped apple, chopped celery, chopped walnuts and raisins; set aside.
For yogurt dressing, in a small mixing bowl combine the yogurt and mayonnaise. Add to tuna-fruit mixture; toss gently to thoroughly combine. Cover and chill before serving.
To serve, line 4 salad plates with lettuce leaves. Sprinkle shredded carrot over lettuce. Spoon tuna-fruit mixture on top of shredded carrot.
Serving Information
Serves: 4
Ham Salad
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Ingredients
3 cups coarsely ground ham
2 hard-cooked eggs, chopped
½ cup chopped celery
½ cup mayonnaise
¼ cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper
Procedure
In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or wholewheat bread, topped with lettuce leaves.
Note: Have your butcher grind smoked ham for you, or grind leftover ham in a food processor or grinding attachment. One pound of ham will yield about 3 cups ground ham.
Serving Information
Serves: 4
Hot Buttered Rum
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Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoonground cinnamon
1 cupvanilla ice cream, softened
6 jiggers of rum, or to taste
boiling water
Procedure
In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon. Beat in the softened ice cream. Pour the ice cream into a freezer-proof container, seal, and freeze. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs. Add 1 jigger of rum and ½ cup boiling water to each. Stir well and serve. Some people like to add an extra dollop of whipped cream, but this is not necessary.
Variations: Place 2 jiggers dark rum, a twist of lemon peel and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter and stir with a cinnamon stick.
Serving Information
Serves:
Hot Toddy
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Ingredients
1. Pour hot steaming boiling water into cup.
2. Add 2 tsps. lemon juice.
3. Add 2 tsps. honey (any kind).
4. Lightly dip one herbal teabag (any flavor) in cup.
5. Sip slowly. Repeat every two hours (or as needed) for cold/flu.
Optional:
Add 1 tsp. of rum, brandy, or cordial.
Procedure
NOTE: The purpose of this drink is threefold:
1. The hot steam from the boiled water will help loosen the mucus in your nose and throat and enable you to breathe more freely.
2. The lemon dislodges the mucus from your throat and adds much-needed vitamin C.
3. The honey not only coats your throat to prevent redness, but also soothes the throat irritation from the dislodged mucus, as well as adding nutritional benefits.
4. If you add the alcohol, it helps to "sweat" out whatever fever you may have and helps you sleep better.
Adding the tea is not necessary unless you want additional flavoring, but do not use regular tea as most are caffeinated. Green tea is my personal favorite for this drink.
Hot toddies have been around for centuries, especially in England and Ireland. What I've particularly noticed is that upon drinking two or three cups of this tea (spaced two hours apart), my cold symptoms are reduced dramatically within 24 hours.
Serving Information
Serves:
----------------------------------------------------------------------------
Ingredients
1 (9-1/4 ounce) can water-packed tuna
1 large apple, cored and chopped
1/3 cup chopped celery
2 tablespoons chopped walnuts
1/3-cup raisins, currants or chopped pitted dates
1/2-cup plain yogurt
1/4-cup light mayonnaise or salad dressing
Leaf lettuce
1/2 cup shredded carrots
Procedure
In a colander drain tuna. Break tuna into chunks. In a medium mixing bowl combine the tuna, chopped apple, chopped celery, chopped walnuts and raisins; set aside.
For yogurt dressing, in a small mixing bowl combine the yogurt and mayonnaise. Add to tuna-fruit mixture; toss gently to thoroughly combine. Cover and chill before serving.
To serve, line 4 salad plates with lettuce leaves. Sprinkle shredded carrot over lettuce. Spoon tuna-fruit mixture on top of shredded carrot.
Serving Information
Serves: 4
Ham Salad
--------------------------------------------------------------------------------
Ingredients
3 cups coarsely ground ham
2 hard-cooked eggs, chopped
½ cup chopped celery
½ cup mayonnaise
¼ cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper
Procedure
In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or wholewheat bread, topped with lettuce leaves.
Note: Have your butcher grind smoked ham for you, or grind leftover ham in a food processor or grinding attachment. One pound of ham will yield about 3 cups ground ham.
Serving Information
Serves: 4
Hot Buttered Rum
----------------------------------------------------------------------------
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoonground cinnamon
1 cupvanilla ice cream, softened
6 jiggers of rum, or to taste
boiling water
Procedure
In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon. Beat in the softened ice cream. Pour the ice cream into a freezer-proof container, seal, and freeze. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs. Add 1 jigger of rum and ½ cup boiling water to each. Stir well and serve. Some people like to add an extra dollop of whipped cream, but this is not necessary.
Variations: Place 2 jiggers dark rum, a twist of lemon peel and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter and stir with a cinnamon stick.
Serving Information
Serves:
Hot Toddy
--------------------------------------------------------------------------------
Ingredients
1. Pour hot steaming boiling water into cup.
2. Add 2 tsps. lemon juice.
3. Add 2 tsps. honey (any kind).
4. Lightly dip one herbal teabag (any flavor) in cup.
5. Sip slowly. Repeat every two hours (or as needed) for cold/flu.
Optional:
Add 1 tsp. of rum, brandy, or cordial.
Procedure
NOTE: The purpose of this drink is threefold:
1. The hot steam from the boiled water will help loosen the mucus in your nose and throat and enable you to breathe more freely.
2. The lemon dislodges the mucus from your throat and adds much-needed vitamin C.
3. The honey not only coats your throat to prevent redness, but also soothes the throat irritation from the dislodged mucus, as well as adding nutritional benefits.
4. If you add the alcohol, it helps to "sweat" out whatever fever you may have and helps you sleep better.
Adding the tea is not necessary unless you want additional flavoring, but do not use regular tea as most are caffeinated. Green tea is my personal favorite for this drink.
Hot toddies have been around for centuries, especially in England and Ireland. What I've particularly noticed is that upon drinking two or three cups of this tea (spaced two hours apart), my cold symptoms are reduced dramatically within 24 hours.
Serving Information
Serves: