Notes & Info

Caramelized Pecan Salad Topping

8 oz. brown sugar 16 oz. pecans 6 oz. butter 1/4 tsp cayenne Roast pecans in 350° oven for 15 minutes. Melt butter and sugar in skillet. Add cayenne and pecans to coat well. Cool on cookie sheet.

Orange Almond Salad

3 tbsp salad oil 1 1.2 tbsp sugar 1 1/2 tbsp malt vinegar scant 1/4 tsp salt 1/8 tsp almond extract 6 cups torn mixed greens 3 medium oranges, peeled, sliced crosswise, and halved 1 cup thinly sliced celery 2 tbsp sliced green onions 1/3 cup slivered toasted almonds Combine oil, sugar, vinegar, salt, and […]

Lime Dressing

1/3 cup honey 1/3 cup fresh lime juice 1/3 cup salad oil 1/2 tsp paprika 3/4 tsp Dijon mustard 1/4 tsp grated lime peel 1/4 tsp salt Mix together and serve over fruit salad.

Ambrosia

6 large navel oranges, peeled and white membrane removed 20-oz. pineapple chunks, drained 3/4 cup fresh strawberries or maraschino cherry halves 1 cup shredded coconut, dried or fresh 1/2 cup orange juice 1/4 cup powdered sugar sweetened whipped cream (optional) Cut peeled oranges into sections, removing all traces of white membrane. Spread one third of […]

Rosemary and Mustard Breakfast Sausages

1 tbsp olive oil 1 medium onion, finely chopped 1 tsp fresh rosemary 1 14-oz. package breakfast sausages, casings removed 2 tsp whole grain mustard fresh rosemary sprigs Heat oil in a small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to a medium bowl. Add sausage, […]