|Hadny's Fresh Herb
Fresh Herb Salsa:
Cuban Roast Pork
- 1 bunch chopped
cilantro, 3 medium chopped tomatoes, two
scallions sliced, juice of a lime and salt and
pepper to taste. Refrigerate 1 hour.
- 1 bunch chopped
basil, 3 medium tomatoes chopped, 1 clove garlic
chopped/pressed, drizzle with EVOO (extra virgin
olive oil), salt & pepper to taste.
- 1 bunch cilantro, 2
cans albacore white tuna in water, 2 tablespoons
sliced jalapeno peppers, 1 bunch green onions,
1/2 cup mayonnaise, salt & pepper to taste.
In food processor chop
onions,cilantro,jalapenos,and pulse a few times
until everything is chopped, then add mayonnaise
and pulse and mix, drain the tuna, and add last
to the mix in the processor and process until a
chunky and smooth dip forms. Refrigerate two
hours before serving.
Greek Yogurt Dip:
- 1 bunch chopped
parsley, 3 sliced green onions, one bunch
chopped mint, 1 chopped cucumber, 3 medium
chopped tomatoes, 1 cup cracked bulgur wheat
(available @ Whole Foods). Soak Bulgur wheat in
1 cup warm water for 1 hour, then, add all the
ingredients and add salt & pepper, fresh
lime juice & EVOO to taste. Again
refrigerate for 1 hour or so.
- Greek Yogurt dip is
very easy: 1 Cup Greek Style plain Yogurt, 1
clove garlic crushed, and bunch of fresh chopped
dill weed. Mix & refrigerate 1 hour or may
be served right away.Serve with veggies, or
crackers or chips...even pita bread. Variation:
May omit the garlic, and also may use dried dill
if fresh is not available. Also, you may add
chopped or grated cucumbers to it.
a big roasting pan place Two- 10 lb. Pork Shoulder
Roast , (Bone in),
the ingredients ready:
- 1 Bottle of Publix
- 1 Bottle of
Publix Sour Orange (for the Marinade)
- 8 sliced yellow
- salt and pepper to
the roast and insert the garlic cloves, pour the
bottles of mojo and sour oranges, and season with
the salt and pepper. Cover tightly with aluminum
foil and put in a 275 degree oven for 6 hours.
Then carefully open the foil and check the roasts,
they should feel as the meat is ready to come apart.
put all the sliced onions on top of roasts and baste
at 350 oven on broil setting to crisp the top skin
(chicharron,) for 15 minutes continuously basting
and watching that it doesn't burn. the onions will
cook and caramelize.
Then turn off oven and leave warming until ready to
serve. Voila! Bon Apetit.
makes great Roast Pork sandwiches on Publix Hoagie
......Oh, my main ingredient:
Peppery Moringa Pesto served here with
pasta and shrimp.
1 bunch of basil, 1 bunch parsley, 1 bunch
Moringa leaves, 6 cloves garlic, 1 cup EVOO
" EXTRA VIRGIN OLIVE OIL" for those of you who do
not cook often, 1/2 cup Pine nuts, 1/2 cup almonds,
1/2 cup Parmesan cheese. Put all ingredients in food
processor. Pulse until Pesto is ready. Refrigerate
up to 10 days. Easy,nutritious, and delicious!
Mandarin Orange Infused Vodka (stored in freezer)
Chambord - A French
liqueur with an intense flavor of black-raspberries,
fruits, herbs and honey
Pure Premium Orange Juice Drink (or other brand of
Coca and white sugar mix or brown sugar.
Coat glass rim with sugar coca mix.
Into a martini glass, pour 1 oz. orange drink, 1/2
oz. Chambord and 1/2 oz. Vodka. Stir gently.
* 2 sticks (8 ounces)
* 2 cups flour
* 3/4 cup confectioners'
* 1/4 teaspoon salt
* 3 beaten eggs plus one yolk
* 2 cups sugar (use 1
1/2c if Meyer lemons)
* 4 tablespoons flour
* 1/2 cup fresh squeezed
* 1 tablespoon finely
grated lemon zest*
* sifted confectioners'
*Note: I use Meyer lemons
(because we have a tree in our garden).
Meyer lemons are less tart than the Eureka
lemons found in the supermarket.
Heat oven to 325°. Blend butter,
2 cups flour and 3/4 cup confectioners'
sugar and salt. Pat into ungreased
13x9x2-inch pan. Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4
tablespoons flour, lemon juice, and lemon
Pour over first layer. Return to oven and
bake at 325° for 20 minutes.
Loosen around edges,and
sift confectioners' sugar over the top while
for at least 1 hour, then lightly dust them
again with confectioners' sugar before
M.E. DePalma Ford
Key Lime Pie (served at the 2009 Christmas Party)
From: "Skip" Mackey
C. Fresh Ripe Key Lime Juice
- 1 can
Eagle Brand Condensed Milk (DO NOT USE LITE)
- 1 12
0z container of Cool Whip, Cool Whip Lite or house brand
- Mix in
a bowl and put into a graham cracker pie crust and freeze
20 minutes prior to serving
Peggy Thurston's Prosciutto
Yield: 16 Breadsticks
One Box of slender Grissini-type breadsticks (you'll
get 3x the breadsticks needed)
Tub of whipped butter (left out
Grated Romano cheese - about 3
Package of arugula leaves
(rinsed and spun dry)
One-half pound of prosciutto
ham (cut in long strips, excess fat trimmed)
Spread butter over 2/3 of the length of each
Sprinkle grated cheese over each buttered breadstick.
Lay out a prosciutto strip on a clean surface
and lay 2 arugula leaves along the length of the
Roll the prosciutto strip down the buttered
part of the breadstick like a barber pole. (Prosciutto
on the outside arugula next to the cheese
Put in a 2 gallon zip lock bag until ready
to serve. (Serve within 2-3 hours to avoid soggy
Mary Sue Mc Lemore's Dixie
Prep: 15 min., Chill: 24 hr. Here's to good
luck for the year! For a more casual presentation,
place black-eyed pea mixture in a bowl, garnish with
sour cream, and serve with scoop-style tortilla chips.
Yield: Makes 15 appetizer servings
1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size plum tomato, seeded and finely chopped
1/2 medium-size green bell pepper, finely chopped
1/2 small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tablespoons chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream
1. Combine first 9 ingredients in a large zip-top
plastic freezer bag. Seal bag, and chill 24 hours;
2. Spoon mixture into a bowl; stir in
cilantro. Spoon about 1 rounded Tbsp. mixture into
each endive leaf. Dollop with sour cream.
*2 1/4 tsp. finely chopped pickled jalapeño
peppers may be substituted.
Note: For testing purposes only, we used Bush's
several requests for the Recipe - Kristine Blake
responded,"LOL, it never occurred to me that Mom's (Cindy Rieger's)
no-bake package mix chocolate-peanut butter bars would
be such a hit.
Here's the recipe: