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Archives for October 2014

Creole Sauce

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Creole3

INGREDIENTS

  • 1/2 cup butter, melted
  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 1 cup celery (2 stalks), chopped
  • 2 large green bell peppers, seeded & sliced
  • 6 garlic cloves, minced
  • 2 cups water
  • 3 Tbsp tomato paste
  • 3 Tbsp fresh parsley, chopped
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp salt
  • 1 Tbsp dried basil, crushed
  • 1 tsp dried thyme
  • 1 bay leaf, crumbled
  • 3 cans (26 oz) whole tomatoes
  • 1/2 tsp black pepper
  • cayenne pepper

INSTRUCTIONS

In a heavy saute pan, melt butter and oil over medium heat.

Add onion, celery, green bell peppers and garlic.  Saute until vegetables are tender.

Add water, tomato paste, parsley, Worcestershire, salt, basil, thyme, bay leaf, tomatoes and black pepper.

Reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally.

Serve over shrimp, crab or other seafood with rice.

Yields 20 servings

 

Creole4

Poppy Seed Dressing

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Fresh, flavorful, poppy seed dressing

Fresh, flavorful, poppy seed dressing

INGREDIENTS

  • 1 1/2 cup sugar
  • 2 tsp. dry mustard
  • 2 tsp. salt
  • 2/3 cup vinegar
  • 3 T. onion juice
  • 2 cups salad oil
  • 3 T. poppy seeds

INSTRUCTIONS

With an electric mixer, mix sugar, mustard, salt and vinegar.  Add onion juice and stir thoroughly.  Add oil slowly, beating constantly, and continue until thick.  Add poppy seeds and beat a few minutes.

Makes 3 1/2 cups.  Store in refrigerator.

Poppy Seed 2

Dijon-Dill Sauce

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dill-sauce

INGREDIENTS

  • 2 Tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons dried dill

INSTRUCTIONS

In a small bowl, mix mayonnaise, mustard and dill.  Spread on top of fish and barbecue, bake or broil fish until flaky.

Yield 4 Tablespoons

NOTES

You can make this sauce ahead and refrigerate it.  If fresh dill is available, substitute it for dried dill.

dill-sauce2

Fresh Flavorful Mango Salsa

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MangoSalsa

INGREDIENTS

  • 1 1/2 cups chopped, peeled mango (1 large) or peach (2 medium)
  • 1 medium red sweet pepper, seeded and finely chopped
  • 2 tablespoons thinly sliced green onion (1)
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon finely shredded lime peel
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Tortilla chips

INSTRUCTIONS

In a medium bowl combine mango, sweet pepper, green onion, and jalapeno pepper.  In a small bowl whisk together the oil, lime peel, lime juice, vinegar, salt and black pepper.  Drizzle lime mixture over mango mixture, stir gently to coat.  Serve salsa with chips.  Makes 8 (1/4-cup) servings.

NUTRITIONAL FACTS

Per serving (dip only): 41 call, 2 g total fat (0g sat. fat), 0 mg chol., 74 mg sodium, 7 g carbo., 1 g fiber, 0 g pro.

Mexican Avocado Feta Salsa Dip

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avocado feta dip mexican

INGREDIENTS

  • 2 roma tomatoes, chopped
  • 1 avocado, halved, seeded, peeled, and chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon snipped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 cup coarsely crumbled feta cheese (4 ounces)
  • Tortilla chips
  • Toasted Pita Bread Wedges (optional)

INSTRUCTIONS
In a medium bowl stir together tomato, avocado, onion, parsley, oregano, oil, vinegar, and garlic. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips or Toasted Pita Bread Wedges. Makes 12 e/4-cup) servings.

NUTRITIONAL FACTS
– (diponly)
63cal.,5g total fat (2g sat. fat),8 mg chol., 106 mg sodium, 3 g carbo., 1g fiber, 2 g pro.

avocado salsa mix dip

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