Wednesday, March 23, 2011

Think Spring

Just because the groundhog didn't see his shadow-made a prediction of an early spring and the calendar says spring I am beginning to wonder if it bypassed the Midwest states. A check today on the weather at home tells me winter still has a tight grasp on several states. It seems relentless throwing out a mixed bag of ice, sleet and snow. Winter has definitely overstayed its welcome now that 5 whole months of this season has passed by.
I went to my archives of photos and posted a nice one of lilacs blooming May 7th 2010 to help those who need a reminder that spring is coming even if seems slow.
If you happen to live in an area where it does not look or feel like spring yet I suggest planning a get together and hopefully you will find these recipes a good addition.
Small cheer and great welcome
makes a merry feast
William Shakespeare

Italian Chicken Salad
  • 8 cups of cooked chicken
  • 2 cups freshly grated Parmesan cheese
  • 1 cup pine nuts toasted
  • 1/2 cup chopped green onion
  • 3 TB. dried basil or 6 TB. chopped fresh basil
  • 1-1/2 cup Miracle Whip
  • 1 cup sour cream(low fat)
  • 2 TB. Dijon mustard
  • 1/4 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 TB. parsley flakes
  • pumpernickel bread (cut off crusts) or thin slices of sourdough bread (cut off crusts)
  • small pieces of green leaf lettuce
  • sliced cherry tomatoes
  • In a large bowl combine chicken, Parmesan cheese, pine nuts, green onion, parsley flakes and basil
  • In another bowl combine Miracle whip, sour cream, mustard, salt pepper
  • Combine both mixtures and chill several hours or even day before needed
  • To serve: spread chicken mixture on each bread slice- add lettuce and cherry tomato that has been halved
Spring Salad with Creamy Dill Dressing or Lite Sweet Vidalia Onion
Note: I found a new product called Ken's Steak House Lite Sweet Vidalia Onion. It is quite versatile and works well for as a Caesar Salad dressing mix.
1 (8- oz.) bag of radishes sliced
1 (8-oz. ) package of snow peas
1 (6-0z.) bag of baby spinach (remove stems)
1 (5-oz.) bag spring mix
2 large yellow bell peppers thinly sliced
Combine all ingredients in a large bowl
Use a prepared dill dressing mix or Ken's Steak House Lite Sweet Vidalia Onion

A staple of southern kitchens is the nut packed Southern Pecan Pie. It only takes one bowl and eight ingredients.
  • 1 cup chopped pecans
  • 3/4 cup whole pecans
  • 3/4 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla
  • 3 large eggs
  • 4 TB. melted butter
  • 2 TB. bourbon
  • Make homemade pie crust or use a product called Pappy's Pie Crust (near the ice-cream in freezer aisle)
  • Line a pie shell with pie crust and press a large piece of foil over the bottom of pie crust and up the sides. Make sure foil is pressed tight to the edges of the pan using fingers to go around the pan pressing in foil. Fill with dried beans on top of the foil. Bake 15 minutes in a preheated oven 425
  • Remove foil and beans and cook crust 5 minutes longer
  • Reduce heat to 375 and place foil strips around outside edges of the pan to prevent browning
  • Whisk all ingredients with 1 cup of chopped pecans
  • Spread 3/4 cup whole pecans on the bottom of the pie shell
  • Pour in filling and cook about 40 minutes
  • The center will jiggle slightly
  • Top with Bourbon Whipped Cream (whipped cream beaten with 2 TB. sugar and 2 TB.bourbon)

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