Celery remoulade

Ingredients

1 lb celery root (3 to 3 1/2″ across)
1 1/2 tsp salt
1 1/2 tsp lemon juice
2-3 tbsp chopped fresh parsley, optional
Dressing:
1 1/2 generous tsp dijon-type mustard
3 tbsp boiling water
1/3-1/2 cup olive oil or salad oil
2-3 tbsp red wine vinegar
Salt and pepper

How to prepare

Note:
Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will keep several days, covered, in the refrigerator Recipes from the way to cook By julia child.

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Jicama salsa with papaya and mango

Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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Spinach spread

Ingredients

10 oz package spinach, defrosted and squeezed dry
1 small onion, finely chopped
1 tbsp mayonnaise (lowfat or nonfat)
2 tbsp sour cream (lowfat or nonfat)
1 or 2 drops of tabasco (optional)

Pinch of salt
fresh ground pepper to taste

How to prepare

Defrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill.

Serve in a pretty bowl with garlic toast . Spread, eat and enjoy!

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Shrimp & artichoke pasta salad

Ingredients

1 lb med pasta shells, cooked
2 9-oz pkg frozen artichoke hearts
1 1/2 lbs medium shrimp; peeled, deveined and cooked
1/2 cup red wine vinegar
1/4 cup dijon mustard
1/4 cup fresh chives, snipped

2 egg yolks
2 tbsp green onion, minced
1/2 cup olive oil
1/4 cup vegetable oil
salt and freshly ground pepper

How to prepare

Cook artichoke hearts according to package directions. Drain and place in a large bowl. Add shrimp and place bowl in refrigerator. Combine vinegar, mustard, chives, egg yolks and onion in a blender or food processor. Combine oils. W/machine running, slowly add oil in a thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally. Combine shrimp and artichokes with pasta and toss thoroughly. Cover and refrigerate until chilled. Serve cold. Makes 4 to 6 servings

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California tamale pie

Ingredients

1 lb lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg, beaten
1 pkg chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up

1 lb whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
1 cup cheddar, grated

How to prepare

Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings

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