Summer Garden Pasta...

Made this today as a side dish, although, as usual...I did some changes!

 Summer Garden Pasta
Serves 6

4 pints cherry tomatoes, halved
good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, juilenned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving


Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

I halved the recipe, although I doubled the amount of crushed red pepper...
Also, I combined the halved tomatoes, garlic, salt & pepper in a saute pan and cooked in the olive oil while the pasta was cooking. I then, added the cooked pasta, basil and Parmesan cheese. A delicious side dish with our Jamaican Jerk chicken that I had grilled!

Touch of Grace Biscuits...SO Good!!!

Haven't made these in sometime but they are delicious! If you've never tried them, you should!

Shirley Corriher's Touch-of-Grace Biscuits

Serves 4 to 6
The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:
* 1 1/2 cups (measured by dipping cup into flour and leveling against side of bag) white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder
* 1 tablespoon sugar
* Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
* 3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
* 3/4 cup buttermilk
* 1/2 cup heavy cream
For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

Cleaning Cupboards and My Heart...

As most of you know, I enjoy writing "almost" as much as I enjoy cooking! This is one of my favorite writings!

Cleaning Cupboards & My Heart

　

Today while cleaning cupboards
With organized housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trash pile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love...

Paula George

dond123 Salt Potatoes

Salt Potatoes
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.
As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes

Originally posted by Redwine® in Recipe Requests.
From Foodgeeks.com
Servings: 6 servings
Prep. Time: :05
Total Time: :20
Ingredients:
1 lb. salt
4 lb. small new potatoes
1/2 lb. melted butter
Water
Directions:
Wash the potatoes. Put the potatoes in a large pot and cover with water. Add one pound of salt. Bring to a boil and cook until fork tender. Serve with melted butter and dip potatoes into butter.
----------------------------------
Note:
Originally posted by dond123 in Recipe Requests.
They don't taste salty, but, don't dip in butter....drown those suckers. First, in the pot after draining, then again when served.
WARNING!!!! These are addictive!!!!!!!
Also, pray for some leftovers. Then you can slice them up, add some red onions, and, of course a little more butter in the fry pan. The leftovers make the finest home fries on the planet!
Syracuse NY health food.

This picture was made when a group including Dond, Luci, Lois and others from the Sara Moulton Fan board went to one of her shows, then took her to dinner at a French restaurant!

Cook one night and have dinner for 2 nights!

Not sure how many of you remember DonD...he and I were working on a project during his illness and passing...A Romantic Couple's Package comprised of Seed Packets from New England Seed Co., a CD by his lovely, talented wife, Lucy...a CD of poetry that I have written and recorded and a cookbook of Dinner Entree Salads for Two that I have comprised. Sadly, DonD left this walk of life and the project went on a standstill. I still hope to publish the book and my CD.

                                                               God's speed, DonD



Cook Steak one night, for 2 delectable salad dinners!

SOUTHWESTERN FLANK STEAK & POTATO SALAD
Paula George

Ingredients:
3 medium red potatoes, cut in wedges (½ teaspoon salt for cooking)
1-½ lb. flank steak
3 Tablespoons Extra-Virgin Olive Oil
Spice Mixture:
1 teaspoon each: Ground Cumin, Chili Powder, Kosher Salt
¼ teaspoon each: Cayenne Pepper, Fresh Ground Black Pepper
Mix the 5 seasonings in a small bowl. Set aside to use as rub for steak.
1 cup canned black beans, rinsed and drained
1 rib of  celery, sliced thin
1 cup Baby Spinach leaves
1 small red onion, sliced thin (about ¼ cup)
1 teaspoon pickled Jalapeno peppers, minced
Juice of 1 lime
2 Tablespoons fresh, minced cilantro or parsley
Salt and Pepper to taste
2 Whole Wheat Pita Breads, olive oil for brushing
Directions:
Place potato wedges in cold water with salt in medium saucepan. Bring
To boil. Boil until barely tender (about 10 minutes). Drain.
Heat grill to high heat. Brush both sides of steak  using 2 Tablespoons of
Olive oil. Rub both sides with combined Spice Mixture. Grill 5-6 minutes
Per side. Remove to platter. Cover loosely with foil and let rest for 10-15
Minutes before slicing.
Toss together potatoes, beans, celery, spinach, onion, jalapenos, lime juice,
Cilantro or parsley, remaining 1 Tablespoon olive oil. Salt and pepper to taste.
BEING SURE to slice against the grain, slice ½ of the cooked steak in very thin
Slices. Wrap other half of steak and refrigerate to use for Fajita Salad the following night.
Divide the potato salad on 2 dinner plates. Arrange ½ of the sliced steak on each
Plate.
Brush pita breads with small amount of olive oil. Heat in hot skillet or on grill about 1 minute per side. Cut each pita bread into 4 wedges and arrange on plates.

FAJITA SALAD
Paula George

Ingredients:
3 cups torn Romaine lettuce
½ of steak cooked previous night (about ¾ lb.) cut in 2”x¼” slices.
½ red bell pepper, cut in ¼” strips
½ green bell pepper, cut in ¼” strips
½ small red onion, cut in ¼” strips
2 Tablespoons Extra Virgin Olive Oil
1 Medium ripe tomato, cut in thin wedges
½ cup shredded Pepper Jack or Cheddar cheese
½ cup Ranch salad dressing
Minced chives, cilantro or parsley for garnish
Purchased white or yellow corn tortilla chips
Directions:
On two small platters or dinner plates; divide lettuce on plates,
Arranging lettuce bed.
Toss together sliced steak, peppers and onion.
Heat the olive oil in large skillet over medium-high heat. Add
Steak  mixture; sauté for 2-3 minutes. Divide steak mixture on
Lettuce-lined plates. Arrange tomato wedges around steak
Mixture. Top with dollop of Ranch dressing (about ¼ cup each).
Sprinkle with choice of cheese. Arrange tortilla chips around
Each plate.
Garnish with sprinkling of minced chives, parsley or cilantro.
Optional: Serve sour cream, guacamole, and salsa on the side.

Suggested Beverage: Chilled Corona’s with Lime Wedges

Jack Daniels Tipsy Grilled Salmon

I love salmon (although it is not one of Rick's favorites), this is one of my favorite methods of preparing salmon!

Jack Daniels Tipsy Grilled Salmon
2 lb. salmon fillets
2/3 cup Jack Daniels
2 Tbsp. lemon juice
1-1/3 cup brown sugar
4 Tbsp. butter, melted
 Mix last four ingredients. Pour over fish and let marinate for 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Add a baked sweet potato served with butter (and cinnamon sugar, if desired). I prefer butter only!

A scrumpious salad!

STRAWBERRY SPINACH SALAD
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
4 cups fresh torn spinach
1 (4 oz) pkg blue cheese crumbled
1 cup fresh strawberries (sliced)
1/2 cup chopped pecans, toasted
In jar with tight fitting lid, combine first 5 ingredients and shake well. In salad bowl, toss together remaining ingredients. Add dressing and toss gently.

Double Blueberry Pies

Double Blueberry Pie I
Ingredients
6 ounces reduced-fat cream cheese
2 tablespoons fat-free milk
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
1 tablespoon lemon juice
4 cups fresh or frozen blueberries, divided
Sugar substitute equivalent to 1/2 cup sugar
Directions
In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
 Note: This recipe was tested with Splenda no-calorie sweetener.

 Double Blueberry Pie II
30 gingersnaps
2 tablespoon(s) sugar, (see step 1)
1/2 cup(s) sugar, (see step 3)
5 tablespoon(s) margarine or butter, melted
2 tablespoon(s) cornstarch
3 pint(s) blueberries
Whipped cream, (optional)
--------------------------------------------------------------------------------
Directions
1.In food processor with knife blade attached or in blender at high speed, blend gingersnaps and 2 tablespoons sugar until fine crumbs form.
2.Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crumbs with melted margarine or butter until moistened. With hand, press mixture onto bottom and up side of pie plate, making a small rim. Bake crust 8 minutes. Cool crust on wire rack.
3.Meanwhile, in 2-quart saucepan, mix cornstarch with 2 tablespoons cold water until blended. Add half the blueberries and 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.
4.Pour blueberry mixture into crust. Cover with plastic wrap and refrigerate until well chilled, about 5 hours. Serve with whipped cream if you like.
Enjoy!