Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates. FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads. Garnish individual salads with a few reserved fennel leaves and […]

1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Dont overcook! 4. Slice chicken into 1″ strips, turn and […]

In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: – try other seasonings of your choice such as curry powder, chili powder, or thyme. ~ […]

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

-DRESSING – 1/2 c Vegetable oil 1 ts Salt 1/4 ts Pepper 1/2 c Red wine vinegar 1/2 c Sugar DRESSING: In a small saucepan, mix above ingredients. Bring to boil; stir until sugar is dissolved. Pour over vegetable mixture;

Disolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a shallow caserole dish. Chill until firm. Cut into squares and serve on lettuce leaves with salad dressing. From “Make It Better with CRANBERRIES” Cape Cod Cranberry Growers Association, Founded 1888 P.O. Box […]

Recipe Summary: Preparation Time: 30 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 3 nectarines, chopped 1/2 pound fresh mushrooms, quartered 1 cup cherry tomatoes, halved 1/2 cup pitted ripe olives (optional) 1/3 cup chopped green onions 1 (8oz) can artichoke hearts 1 Tbsp vegetable oil 1/4 cup lemon […]

To cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead mans fingers — the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, […]

1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead […]

1) On 4 salad plates, place avocado halfon bed of shredded lettuce, spoon 1/2 c shrimp into cavity of each. 2)Arrange alfalfa sprouts and tomatoes on plate next to avocado. 3) Garnish shrimp with parsley and lemon wedges. Serve french dressing separtely.