Creamy herb dressing

From the kitchen of a friend

1 tbsp dry mustard
1 tsp sugar
1/2 tsp dried tarragon leaves
1/4 cup boiling water
1/4 cup cider vinegar
1/4 cup dry white wine
1 cup olive oil

In blender, place mustard, sugar, tarragon, salt and pepper. Cover, remove center of cover, blend on high and pour water. Blend 30-60 seconds. Add vinegar and wine; blend 30 seconds more. With blender on high spread, slowly pour in oil. Blend 1 minute or until thick.

Cover and refrigerate until ready to use. Stir before serving.

Maple Balsamic Vinaigrette Dressing

from the kitchen of Beth

* 1 Quart (4 cups) Real Maple Syrup; do NOT use Fake

* 3 tbsp. soy sauce

* 4 tbsp. garlic powder

* 6 tbsp. black pepper (ground)

* 1/2 Quart (2 cups) olive oil

* 1/2 Quart (2 cups) balsamic vinegar

In a Blender place the 1 quart maple syrup. Then place the soy sauce, garlic and pepper. Place the balsamic vinegar in the blender. Place approximately 1/2 Quart of Olive Oil into blender. Mix well.

Before serving you might have to blend it again because it might have separated, which in normal with vinaigrettes.

Note: This original recipe is for about 8 cups of the dressing. However, if you would like, it can be made as a smaller amount... be sure to keep the ratio of ingredients the same amount.

Caprese Salad

from the kitchen of Beth

* Fresh Mescalin Salad Greens
* Fresh Mozzarella Balls; sliced thin
* Fresh Tomato; sliced thin
* Fresh Basil leaves; Diced

Directions:
Place the Greens in the bowl you wish to use. On top of the Greens make rows of mozzarella and tomato, alternating between the two. Sprinkle the basil on top and serve immediately.

Black Rice and Garlic Salad

from the kitchen of MaryJo

1 cup Black Rice
1 1/2 cups water
12 cloves Garlic, peeled
1 red bell pepper, diced small
1/2 red onion, chopped
1 cup jicama, peeled and diced small
1/4 cup Balsamic vinegar
1/4 cup lemon juice
1/2 cup olive oil
1 1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Place the rice and water in a small saucepan. Heat to a boil and immediately reduce to the slowest simmer. Cover and simmer until the water is all absorbed, about 20-25 minutes. Set aside to cool. Boil the garlic cloves in a small saucepan of water for just two minutes. Then change the water and boil the garlic two more times. Drain and set aside. In a large mixing bowl stir black rice, bell pepper, onion, jicama, vinegar, lemon juice, olive oil, oregano, salt and pepper. Pour into a serving bowl and decorate the top with garlic cloves.

Yields: 4-5 cups

Bacon & Corn Chowder

from the kitchen of MaryJo


6 med. Ears of corn (cooked or uncooked) cut kernels off cobs
Save 3 cobs
Brown 4 slices of chopped bacon
Remove and add 1 med, chopped onion
1 jalapeno pepper, chopped
1 clove garlic, chopped
Saute all till tender.
Whisk in 2 tbsp flour,
1/2 tsp salt
1/4 tsp pepper

Stir in about a pound of cubed potatoes, red or white

Add 2 can chicken broth or more if needed
3 corn cobs
Cook 10 to 15 min. Discard cobs.
Stir in corn kernels.

Top with chopped tomatoes and fresh basil leaves

Cucumber Salad

from the kitchen of a Japanese friend

4-5 cucumbers
1 tbsp salt
3 tbsp white vinegar
3 tbsp water
1/2 lemon (juiced with zest thin sliced)
a dash of pepper

Wash cucumbers; slice thin into a bowl and sprinkle with salt. Gently mix, place a small plate with a weight (like a coffee mug) on top of the plate into the refrigerator for a 2 hours.

Drain accumulated liquid, rinse to remove salt, and gently squeeze to remove as much water as possible.

Mix dressing and pour over the sliced cucumbers. Add zest and refrigerate for 30 minutes before serving.

Clear soup with eggplant and egg

from the kitchen of a Japanese friend

2 small eggplants
1 egg
3 cup Japanese soup base (clear dashi soup)
1 tsp salt
1 tbsp sake
1 tsp soy sauce

Cut eggplants into long thin slices. Soak them in water to remove bitterness and drain. Heat dashi soup, add eggplant, simmer until tender, and season with salt and sake. At the end of cooking, add soy sauce.

Beat egg and stir into soup at the very end of cooking.

Serve immediately.

Serves 4.