The Cookbook

Watermelon Fire & Ice Salsa

3 cups seeded and chopped watermelon
1 tbs. chopped cilantro
1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
1/2 cup green peppers
2 tbs. lime juice
1 tbs. chopped green onion
1/2 tbs. garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.

Gopher

Winter Salad

1 small-medium head cauliflower
1 head broccoli
1 medium purple onion
1 cup grated sharp cheddar (Cracker Barrel is best)
6 slices crisp bacon crumbled

Dressing:
1 cup mayo
1/3 cup sugar (can sub. sweet n low in part or for all, but I don't know equivalent)
4 tbsp. wine vinegar

Wash cauliflower and broccoli, slice into small florets & usable stems. Place in large salad bowl. Slice or chop onion. Add to bowl along with grated cheese and crisped and crumbled bacon. Mix dressing and toss with salad. Refrigerate several hours or overnight before serving.

klh6656

White Bean Chili
Recipe courtesy Paula Deen

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

klh6656

White Trash

1 box Corn Chex (the cereals are all the smaller boxes, around 12 oz)
1 box Rice Chex
1 box Honey Comb cereal
1 pkg. sm. pretzels, not sticks
2 cups dry roasted peanuts
2 cups pecans

2 (24 oz) pkgs. white almond bark, melted in microwave, stirring often

Start out using about half of each of the cereals, nuts and pretzels in a large bowl or stock pot.

Melt 1 pkg of almond bark and pour over ingredients, stirring fast before it hardens.

Pour onto wax paper, spreading it thin, so it can dry, about 1 to 2 hours. Then just break up into pieces.

Repeat for the remaining ingredients.

Store up to 6 months, if you can keep everybody out of it.

Jami

Haroset with Dates and Honey

Prep time: 15 minutes, yield: 2 cups

2 apples, peeled, cored and finely chopped
1/2 cup dates, pitted and finely chopped
1/2 cup walnuts, finely chopped
2 Tbsp honey
1 tsp cinnamon
1/4 tsp ginger
4 Tbsp sweet Kosher for Passover red wine

Mix apples, dates, nuts, honey, cinnamon and ginger in a bowl. Add wine. Mix well. Chill until needed.

*Note: It is important to finely chop the apples, nuts and dates so they can be easily spread onto the matzo.

librarylady

Watermelon Cookies

1/3 cup butter, softened
1/3 cup shortening
¾ cup sugar
1 large egg
1 tablespoon milk
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Red food coloring
Green food coloring
1/3 cup semisweet chocolate mini-morsels
1 ½ cups sifted powdered sugar
2 Tablespoons water


Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough, beating until blended. Shape into a ball; cover and chill for at least 3 hours.

Divide dough in half; store one portion in refrigerator. Roll remaining portion to ¼ in. thickness on a lightly floured surface.

Cut dough with a 3 in. round cookie cutter (or a 3 in. round glass), cut circle in half. Place on an un-greased cookie sheet. Press several mini-morsels in each cookie. Bake at 375 for 8 to 10 min. (do not brown) Cool on wire racks. Repeat with remaining dough.

Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting. Place on wax paper until frosting is firm.

Yield: 3 dozen

gopher