Wednesday, June 11, 2008

Soutwest Rice Salad

Posted by lorna-organic on Wed, Jun 11, 08 at 21:01

(from the Epicurious Web site) There are versions which add sliced roasted, or grilled chicken. Queso Fresco means (Mexican) fresh cheese. Farmer's cheese is similar.

Southwest Rice Salad


2 cups cooked white rice
1 17oz can whole kernel corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper (mild green chili)
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1 tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration

Combine rice, corn, chopped peppers, onions, and red pepper and set aside. Mix lime juice, olive oil, garlic, add to rice mixture. Just before serving, add crumbled cheese and toss lightly. Garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.

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Friday, June 6, 2008

Grilled Pineapple Pound Kabobs

Posted by keesha2006 5 on Thu, Jun 5, 08 at 8:28

I almost feel QUILTY for calling this cooking it is sooooo yummy and soooooooooo easy.
Here is the easiest quickest way to make this....

Grilled Pineapple Pound kabobs.

Run to your nearest costco or Sams club and buy a three pack of pound cake. Stop in the produce aisle and buy already chunked golden pinesapple. Freeze the pound cake overnight. Soak skewers in water for about one hour until soaked. Take your pineapple directly directly out of the freezer to your cutting board. Cut into skewer size cubes. Fill your skewers every other piece with pineapple then pound cake. Grill for one minuete on each side lightly browning the bread and warming the pineapple. Be extra carefull because it does tend to crumble a bit. Handle as little as needed. After they come off the grill, drizzle honey (it does not take much) lightly over them. I ALSO sometimes use maple sugar and sprinkle very very lightly over the top but it is just as good without. Serve warm or cold. A side of vanilla pudding is good with it also.

I have made these about three times already in May and people rave about them. They can not be simplier if you buy your pound cake already made. My guests have a hard time believing that is ALL there is to it. It tastes as good as a expensive dessert at a high end resturant....

BY the way, the three pack of pound cake goes can serve it half the summer if you the leftover cake frozen until the next backyard party!

Wednesday, June 4, 2008

Strawberry Cream Cheese Cake

Posted by lorna-organic on Tue, Jun 3, 08 at 23:36

Strawberry Cream Cheese Pie

1-1/2 cups graham cracker crumbs
2 tblsps. sugar
1/4 tsp. lemon zest
5 tblsps. melted butter

2 large eggs
½ cup sugar
12 oz. softened cream cheese
½ cup sour cream
2 tblsps all-purpose flour
1 tsp. vanilla extract
¼ tsp. grated lemon zest

Whole fresh strawberries, about 30, preferably uniform in size
1/3 cup melted red currant jelly, or orange marmalade

Heat oven to 325 degrees F. Spray pie plate lightly with oil. Combine crust ingredients. Press crust mixture into pie plate, about 3/4s of the way up the sides of the plate. Bake for 6 minutes.

Prepare filling. Beat eggs, sugar and vanilla. Add softened cream cheese, sour cream, flour and lemon zest. Beat well. Pour mixture into prepared crust. Bake for 25-20 minutes, until set. Cover with paper towel, and cool on rack for two hours Remove paper towel, and cool for one more hour.

Remove green leaves from strawberries. Place berries upside down in a uniform pattern on top of your pie. Drizzle on melted jelly or marmalade. Refrigerate for 3-5 hours to allow flavors to mingle.
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I adapted this from a recipe in "Cooking Pleasures" magazine June/July 2008. They used orange zest in larger quantities. I didn't have red currant jelly, so I used pomegranite jelly. It was fine, but I think marmalade might have been better.

Mexican Wedding Cakes

Posted by lorna-organic 6NM on Tue, Jun 3, 08 at 8:38

Mexican Wedding Cakes (really a cookie)

1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)

oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.

Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.

Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.

Classic Vineyard-Style red Wine and Cassis Strawberries

Posted by becr zone 9 CA 19 on Tue, Jun 3, 08 at 2:04

Classic Vineyard-Style red Wine and Cassis Strawberries

In wine growing regions, berries- particularly strawberries- are typically combined with the wine from that area, and sometimes a liqueur, and served as a dessert. Here, strawberries are mixed with a fruity red wine and black currant or blackberry liqueur and served in the classic way, spooned into wine goblets. If desired, top the desserts with a little sour cream, and serve them with cookies.


3 cups ripe strawberry, washed and hulled
3 tablespoons sugar
3 tablespoons cassis liqueur (black currant-flavored liqueur) or creme de mures liqueur (blackberry-flavored liqueur)
3/4 cup dry fruity red wine
1 tablespoon shredded peppermint
4 tablespoons sour cream (optional)
cookies (optional)


1. Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.

2. Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.

3. Serves 4.

Frozen Lemon Mousse

Posted by aftermidnight Z8 V. Island B.C. on Tue, Aug 21, 07 at 22:36

This recipe calls for raw eggs some might be concerned about salmonella, the link below tells how to prepare the eggs to kill the bacteria. I have never done this myself and have been making this recipe for donkeys years.


In the bottom of an 8 or 9" springform pan press a graham cracker crust, my crust, 1 c. graham cracker crumbs, 1/2 c. melted butter, 1/2 c. sugar. Bake for 10 minutes at 350 degrees. When cool throw it in the freezer and get it really cold.

In bowl no.1 whisk 4 egg yolks with 1/2 c. fresh lemon juice, 1/4 c. sugar and 1&1/2 T. lemon zest put this aside while doing the next 2 steps.

In bowl no.2 beat 1&1/2 c. of whipping cream, if there's a bit left in the carton, what the heck throw that in too. Whip this up stiff and put in the fridge until you've done the egg whites.

In bowl no.3 beat the 4 egg whites until foamy, add 1/8 t. cream of tartar and 1/8 t. salt. Beat till soft peaks form. Gradually add 3/4 c. sugar beating constantly until stiff and glossy.

Now fold the egg yolk mixture into the whipped cream, next fold the egg whites gently into the whipped cream/egg mixture.

Put this into the chilled springform pan, cover with foil wrap and freeze.
This can be made well ahead of time, can be left in the freezer for a couple of weeks.

It's a nice light dessert for a dinner party or it can be hoarded and eaten a slice at a time. Let me know how you like it, ENJOY.