Cheese Ball
| 2 c shredded sharp cheddar cheese | |
| 1 c pitted dates | ½ c soft butter |
| 1 tbsp brandy | ½ c toasted Almond slivers |
~ PREPARATION:
1. with cheese at room temp. shred & mix with butter, brandy.
2. Beat, fold in the dates & scoop into plastic wrap to form a ball..
3. Cool - then roll in Almond slivers.
Serve on a platter surrounded with crackers with spreading knifes.
| 1- 12’’ Tortilla shells | 2c assorted seafood - shrimp, scallops, crab meat. ~ for a nice twist salmon chunks |
| 2-3 tbsp of seafood sauce | ½ c shredded cheese mixture [mozzarella, cheeder etc. - nacho flavour is nice |
~ PREPARATION:
1. saute' the seafood in margarine seasoned with ground black pepper, McCormick's herb & garlic seasoning [no salt].<
2. spread the tortilla shell with seafood sauce, more can be applied if you desire.
3. Mix together the different seafoods you have chosen for your tortilla then cover with top, additional can be added.
4. Cover generously the above ingredients with the shedded cheese.
5. Bake at 375of till cheese is melted.
6. Cut like a pizza in wedges, a pizza cutter works well here.
additions - red or green chopped peppers, chopped green onions.
Serve warm or cold - delicious either way.
JELLIED YOGURT DESSERT
| 1 package of flavoured gelatin - to match the flavoured yogurt | |
| 1 c boiling water | 1 c flavoured yogurt |
~ PREPARATION:
1. Empty package of gelatin into a bowl, add the boiled water to dissolve the gelatin.
2. Add the yogurt, with a whisk whip ingredients till well blended.
3. Put in frig to set.
Serve plain or garnished with fruit &
/or whip cream.
ICED GREEN TEA WITH LIME
| 1 quart of warm water…not hot but warm…in a pitcher | 3 green tea bags - your favourite kind |
| ½ c sugar or to taste | Juice from a quarter lime |
~ PREPARATION:
1. Put tea bags in warm water & let stand in frig for 2 days.
2. Remove tea bags & add lime and sugar to taste.
PINA COLADA FRUIT SMOOTHIE
| 1 cup fressh mixed fruit | (for this one I used blue, black & raspberries, sliced peaches, apricots, plums & watermelon sweetened with Stevia) | |
| 1 c Pina Colada mix (liquid) | ½ c tinned ice tea- plain or green | ½ c tinned ice tea- plain or green |
| 12 ice cubes | ||
~ PREPARATION:
In a blender combine all ingredients even the ice cubes. Set blender on 7 or highest or crush ice. Blender
Mixture should yield 2 cups
This works no matter what size the Piece of salmon you have. Nice thing about it, the bread lessens the smell of cooked fish when it soaks up the liquid from the cooking process.
~ PREPARATION:
Take a Piece of tin foil large enough to wrap the fish in. Place bread on the foil first… 1-2 Pieces depending on the size of it, more if the fish is longer. Take the lemon wedges squeeze out juice of fish, 1- wedge if slice is small - don’t throw away the lemon wedge. Season fish with herb & garlic seasoning, place lemon wedges on top then wrap fish with foil. Bake in 350oF oven till fish is cooked.
Salmon - doesn’t matter what size… but the # of slices of bread depends on the size of fish piece you have.
Lemon - cut in wedges
Herb & Garlic seasoning [McCormick’s- no salt]
bread - dry bread is fine
tin foil
Sweet Room Graphics
Pat’s Web Graphics
