Saturday, December 18, 2010

Eyes on the Prize

Remember that photo I posted yesterday of a recent gift: a very cute sock monkey hat? I really have had it only some 48 hours and thought it was going to be perfect for walks in the dog park with the continued cold weather. But it seems Bella has secretly been plotting how to get this hat for herself.
The minute we left the house for several hours Bella knew her big moment had arrived. She wasted no time digging in the hat/mitten/glove box for the sock monkey hat and proudly added it to her stash. But not before she nibbled at the ear, tugged at the eyes and sucked on the red furry balls attached to the string ties. And if that wasn't enough she also hauled out of the box another one of my hats and chewed at the brim. This is one dog who has way too much time on her paws. Perhaps Bella just wishes she had a hat of her own. Luckily, with a few repairs this sock monkey hat will still be a wearable item.
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The following are some salad recipes perfect for a brunch
Orange Walnut Salad with Sweet and Sour Dressing
adapted from Paula Deen
Ingredients:
1/2 head bibb lettuce cleaned and torn into bite size pieces
1 small container of spinach leaves
3 oranges, peeled, sectioned, and seeded
1 red onion, sliced and separated into rings
3/4 cup walnuts
1 cucumber cut in thin slices
Sweet and Sour Dressing
or buy a prepared one
  • 1/2 cup cider vinegar
  • 1 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tsp. celery seed
  • 1 tsp. dry mustard
  • 1 tsp. paprika
Directions:
  • In a large bowl combine lettuce, spinach, oranges, cucumber and onions
  • In a saucepan saute walnuts in 2 tsp. butter till lightly browned
  • Add to lettuce mixture
  • Combine all the dressing ingredients in a blender and chill for several hours
  • Add dressing to salad just before serving
Oranges with Cinnamon
Ingredients:
  • 8-10 oranges-sliced with rim
  • 2/3 cup honey
  • 1 cup orange juice
  • 1- 2 tsp cinnamon
Directions:
  • Arrange orange slices in a shallow dish
  • In saucepan whisk all ingredients
  • Heat to almost a boil
  • Remove from heat and add 1/8 cup orange liqueur or Grand Marnier
  • Pour over oranges- cover and refrigerate at least 3 hours
  • To serve drain fruit with a slotted spoon
Grand Orange and Strawberries
recipe from Southern Living May 2003
Ingredients:
  • 1/2 orange marmalade
  • 1- 1/2 cup sparkling white grape juice
  • 1/4 cup orange liqueur
  • 1- 12 oranges peeled and sectioned
  • 2 cups of sliced strawberries
Directions:
  • Melt marmalade on low heat stirring constantly
  • Remove from heat and stir in grape juice and Grand Marnier
  • Blend liquid mixture into fruits
  • Cover and chill at least 8 hours
  • Serve fruit mixture in a sherbet glasses by using a slotted spoon
Wild Rice Salad with Cranberries
Ingredients:
  • 1 box of long-grain wild rice mix
  • 1 cup dried cranberries or Craisins or dried cherries
  • 1 cup broccoli florets
  • 4 green onions chopped
  • 3 celery ribs chopped finely
  • 1/2 cup sweet and sour dressing prepared or purchased
  • 1 cup dry roasted peanuts
Directions:
  • Prepare rice mix according to directions
  • Add all other ingredients except peanuts
  • Cover chill at least 2 hours then add in peanuts

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