Recipes

[walker]

ORANGE Bars

Crust...2 sticks of butter (1 cup), cut into small cubes plus 

           more for buttering pan.

           2 cups all-purpose flour

          1/2 cup sugar

          1/4 teaspoon salt

Filling.... 3/4 cup sugar

              1/4 cup all-purpose flour

              4 large eggs

              Zest and Juice of 4 ORANGES (1 cup juice)

             Powdered Sugar

Preheat oven to 350 degrees.  Grease a 9x13" pan with butter.

Crust....Stir together the flour, sugar and salt in a bowl.  Add butter to bowl and use pastry cutter (or forks) to cut it all together until mixture resembles fine crumbs.  Press into the prepared pan and bake until golden around the edges, about 20 minutes.

Filling....Stir together sugar and flour in bowl.  Add eggs and whisk to combine.  Add the orange zest and juice; mix until combined.  Pour over crust and bake until filling is set, about 20 minutes.

Allow to cool in refrigerator for a minimum of 2 hours.  Then sift powdered sugar over top before cutting into square pieces (about 16).

(A Ree Drummond Recipe)

NEXT INGREDIENT ..... RICE 

[Zhills]

Didn't copy the name who first posted this.  Should have!  Many thanks for this recipe!

Sorry, can't change Font size.

Next ingredient: Pickles

[sabatini]

Do you remember Susan Powter, the fitness guru from back in the early 90s?

This was one of her recipes that was great to have in the fridge for when hunger struck.

I never measured anything.

Middle Eastern Salad

• 1/3 C Baby dill pickles, finely chopped
• 1/2 C red onion, finely chopped
• 2 C Roma tomatoes, seeded & chopped
• 2 C cucumbers, seeded & chopped

How to:

Toss all ingredients together and chill. 

Next ingredient: Cotija cheese

[JeanLouiseFinch]

Elotes/Mexican Street Corn

6 ears corn, shucked and cleaned

1/2 c.mayonnaise

Chili powder

1/3 c.grated cotija cheese

Freshly chopped cilantro

Lime wedges, for serving

Roast or grill the corn until tender and charred.  Keep turning it so it cooks even,y

Spread mayo on each ear,

Sprinkle on the cheese

Sprinkle on the chili powder 

Serve with a lime wedge to squeeze over the ear of corn. 

Next Ingredient - Blueberries 

[house_cat]

     White Balsamic, Blueberry, Corn and Feta Salad

                            from Taste of Home

• 8 medium ears sweet corn
• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon minced fresh chives, plus more for garnish
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup fresh blueberries
• 1/2 cup crumbled feta cheese

1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.
2. Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl.
3. In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

ETA: Personally, I would just grill the corn and skip the first step.

Next ingredient: Napa Cabbage

(My son and DIL just brought me this basketful, so I really need some ideas!)

[Zhills]

@house_cat  I hope you are on Pinterest because they have lots of recipes for Napa cabbage!!!!

Napa Cabbage Slaw with Apple and Walnuts

Slightly adapted from America’s Test Kitchen

Serves 4-6

1/3 c. white wine vinegar
4 tsp. Avocado oil
1 tbsp. apple cider vinegar
2 tsp. sugar
1 tsp. salt
1 head Napa cabbage, thinly sliced
1 Fuji apple, grated
2 celery ribs, thinly sliced
3 tbsp. chopped chives (or mild onion)
1/2 c. walnuts, toasted and chopped finely

1. Place white wine vinegar in a small saucepan and simmer over medium heat; cook 4-6 minutes or until reduced to 2-3 Tablespoons.
2. Pour from pan into large bowl and let cool 10 minutes. Whisk in oil, apple cider vinegar, sugar and salt.
3. Add cabbage, apple, celery and walnuts and toss in dressing. Serve immediately. If prepping for later, place dressing in a small Tupperware and toss the rest of the ingredients in large serving bowl. Can place in fridge up to several hours. When ready to serve, add dressing and toss to coat.

Next ingredient:  Pasta (in a salad)

[house_cat]

@Zhills 

Thank you for the lovely recipe. I cooked up one of the heads tonight. I sauteed it with shallots and butter, like I do with green cabbage.  It was a bad idea - so tough it wasn't pleasant to eat, even after cooking it down.  Learned my lesson about that.  I will check Pinterest, because I have a feeling these were not the last ones they'll be bringing my way.

Next ingredient: pasta (in a salad)

[Zhills]

@house_cat   That's strange, everything I read about Napa cabbage today said it was more tender.  Don't doubt you, just surprised.  The Napa cabbage Ramen noodle salad is great also. 

Hope you find a way to enjoy them since they appear to be plentiful.

Next ingredient: pasta (in a salad)

[KingstonsMom]

****Pasta (in salad)******

"Rainbow pasta dotted with green peas, crunchy bits of celery and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness."

INGREDIENTS:

1 1/2 (8 ounce) packages tri-color pasta 3 stalks celery 1 pound imitation crabmeat 1 cup frozen green peas 1 cup mayonnaise

1 1/2 tablespoons white sugar 2 tablespoons white vinegar 3 tablespoons milk 1 teaspoon salt 1/4 teaspoon ground black pepper

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2.	While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3.	In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

***NOTE***

Feel free to add precooked shrimp too, if you like!

NEXT INGREDIENT: Coconut

[JeanLouiseFinch]

NEXT INGREDIENT:  Fresh Spinach