Here is the recipe for the salad that we served at Carolyn Stevenson's Baby Shower
1 bag baby spinach
1/4 red onion, sliced very thin and diced
1 small box fresh raspberries
1 cup candied walnuts
1 cup feta cheese, crumbled
Toss together. Drizzle with dressing right before serving. (The walnuts stay crunchier if you add them on top at the end)
Dressing:
1/8 cup Marie's Poppy seed dressing
1/8 cup Wishbone Raspberry Walnut Vinaigrette
Mix together equal parts then pour over dressing.
Saturday, November 12, 2011
Wednesday, July 13, 2011
Egg Roll Wrappers
Homemade egg roll wrappers are easy to make and often less dry than storebought wrappers.
Prep Time: 1 hour
Total Time: 1 hourIngredients:
•2 cups all-purpose flour
•1 large egg
•1 teaspoon salt
•1/2 cup ice water
•Cornstarch
Preparation:
Sift the flour into a large bowl.
Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.
From this link
Prep Time: 1 hour
Total Time: 1 hourIngredients:
•2 cups all-purpose flour
•1 large egg
•1 teaspoon salt
•1/2 cup ice water
•Cornstarch
Preparation:
Sift the flour into a large bowl.
Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.
From this link
Monday, March 7, 2011
Cookie Monster Salad
1 Cup buttermilk (If you don't have buttermilk measure 1 cup milk + 2 tsp lemon juice, let set for 5 minutes)
1 sm. Pkg. intsant vanilla pudding
12 oz. Cool whip
2 cans mandarine oranges, drained
1 20oz. can pineapple tidbits, drained
1 pkg, fudge stripe cookies, crushed
Mix pudding and buttermilk, add cool whip. Add. Fruit. Add crushed cookies just before serving.
1 sm. Pkg. intsant vanilla pudding
12 oz. Cool whip
2 cans mandarine oranges, drained
1 20oz. can pineapple tidbits, drained
1 pkg, fudge stripe cookies, crushed
Mix pudding and buttermilk, add cool whip. Add. Fruit. Add crushed cookies just before serving.
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