1 mango or papaya, diced
1/2 cup finely chopped white onion
1 cup diced fresh pineapple
1/4 cup chopped cilantro
4 ounces diced green chiles
3 to 4 dashes hot pepper sauce
Combine all ingredients and refrigerate. This salsa will keep in the refrigerator up to 3 days.
Some people are so afraid to die that they never begin to live. — Henry Van Dyke
| Ingredients | |||
| 3 | each | garlic, cloves, large | |
| 1/2 | cup | oile, olive, extra-virgin | |
| 1 | each | rosemary, fresh, 4 inch sprig OR 1 ts dried | |
| 1 | salt, to taste | ||
Directions: | |||
| To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher. NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.  | |||
Perfect love is rare indeed - for to be a lover will require that you continually have the subtlety of the very wise, the flexibility of the child, the sensitivity of the artist, the understanding of the philosopher, the acceptance of the saint, the tolerance of the scholar and the fortitude of the certain. — Leo Buscaglia
6 cups strained beet juice
1/2 cup lemon juice
2 packages Sure-Jell?
8 cups granulated sugar
2 small boxes raspberry gelatin
Put beet juice, lemon juice and Sure-Jell? into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses. Seal with melted paraffin. You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.
What do you take me for, an idiot — Charles De Gaulle
1 lb Dried apricots 2 oz Split almonds 3 Oranges 2 Lemons 2 1/2 lb Sugar 2 1/2 ts Ground cinnamon Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in “Country Living” (British), March 1989. Typed for you by Karen Mintzias |
To be successful, the first thing to do is to fall in love with your work. — Sister Mary Lauretta
30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. |
Everything is theoretically impossible, until it is done. One could write a history of science in reverse by assembling the solemn pronouncements of highest authority about what could not be done and could never happen. — Robert Anson Heinlein
1 (15 ounce) can crushed pineapple, drained
1/2 cup granulated sugar
2 tablespoons flour
3 eggs, beaten
4 slices bread, cut into cubes
1/2 cup butter or margarine, melted
Preheat oven to 350 degrees F. Spray an 8-inch square pan with Pam?.
Mix sugar, flour and beaten eggs. Add pineapple and pour into baking dish. Toss bread cubes in melted butter and sprinkle on top of pineapple mixture. Bake 40 minutes.
We are meant to be addicted to God, but we develop secondary addictions that temporarily appear to fix our problem. — Edward M. Berckman
Try this over lamb steaks or shoulder chops.
4 tablespoons butter
1 medium stalk celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon pickling spices
1/4 teaspoon rosemary
4 ounces tomato paste
1/4 cup beef bouillon
1/4 cup red wine
Juice of 1 lemon
1/4 teaspoon nutmeg
4 tablespoons cold butter
2 egg yolks, well beaten
In a heavy skillet melt butter and add celery, carrot and onion. Saut? until limp and slightly browned. Add garlic, pickling spices, rosemary, tomato paste, bouillon, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half, then pur?e in a blender or food processor. Add cold butter and stir until butter is melted, then stir in egg yolks. Keep sauce warm until ready to use.
It is good to know the truth, but it is better to speak of palm trees. — Arab Proverb
Ingredients
Religions are many and diverse, but reason and goodness are one. — Elbert Hubbard
4 apples and/or pears, cored — cut up 1/4 c orange juice 2 tbsp lemon juice 4 c assorted summer fruits such as: strawberries — halved melon balls nectarines — sliced peaches plums seedless grapes 3 tbsp sugar 2 tsp finely shredded orange peel 1 187 ml bottle champagne — chilled 1/3 c sliced almonds — toasted In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours. Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired. |
It is indeed ironic that we spend our school days yearning to graduate and our remaining days waxing nostalgic about our school days. — Isabel Waxman
1 cup catsup
1 cup chili sauce
1/2 cup prepared horseradish
Juice of 1/2 lemon, or to taste
Dash of hot pepper sauce
1 teaspoon Worcestershire sauce
Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate.
Makes 2 1/2 cups.
He who can, does. He who cannot, teaches. — George Bernard Shaw
