Monday, April 2, 2007

Waldorf Salad

1/2 cup mayonnaise
1 tbsp lemon juice
1 tbsp milk
2 cups chopped red apples
1 cup chopped celery
1/3 cup chopped nuts (optional)

Mix mayo, lemon juice and milk together. Stir in the apples, celery and nuts. I like to add chopped cooked chicken.


German potato dumpling noodles.

2 large eggs, beaten
1/4 cup milk
1 cup flour
1/4 tsp salt
dash of pepper
1 tbsp butter

Mix together eggs, milk, flour, salt and pepper. Push batter through a colander with large holes into boiling water. Stir to prevent sticking. Cook 5 minutes or until rise to surface and are tender. Toss with butter. Spaetzle is nice served with fried onions and/or cheese.

Fresh Lemon Sherbet

1 1/4 cups sugar
2 cups half-and-half
1/3 cup lemon juice
1 to 2 tsp grated lemon peel

Mix all ingredients until the sugar is dissolved. Pour into a 1-quart ice cream maker and freeze according to manufacturer's directions.

Lemon Dill Rice

2 1/2 cups chicken broth
1 cup uncooked rice
1 garlic clove, crushed
1 tbsp fresh lemon rind
2 tbsp fresh dill weed
2 tbsp butter

Mix broth, rice and garlic in a saucepan. Bring to a boil, cover and reduce heat to low. Cook for 20-30 minutes until the broth is absorbed. Stir in the lemon, dill and butter. Serves 4 to 6.

Wednesday, March 28, 2007

Turtle Tarts

1 can (10 oz) sweetened condensed milk
1 cup brown sugar
1/4 cup corn syrup
1/3 lb butter
3/4 cup chopped pecans
12 cooked tart shells
1 package milk chocolate chips
12 pecan halves

Mix the first 4 ingredients together and cook in the microwave for 3 minutes. Stir, then cook 3 more minutes, until bubbling hard. Sprinkle the pecans into tart shells so that each bottom is well covered. Pour caramel mixture into tart shells; cool. Melt chocolate chips and spread on each tart. Garnish with a pecan half.