Posts by Laura

Spinach Raspberry Salad

November 14, 2014 by Laura Leave a Comment

INGREDIENTS

6 cups spinach leaves, separated
1 cup fresh raspberries, divided
1 small Bermuda onion, thinly sliced
1 cup macadamia nuts, chopped and divided
1 avocado, peeled and sliced
1/2 cup cilantro leaves, chopped

DRESSING

1/2 cup sesame oil
1/4 cup raspberry vinegar
1 Tbsp seedless raspberry jam
salt and pepper

INSTRUCTIONS

In a large bowl, combine spinach, raspberries, onion, nuts avocado and cilantro. Reserve a few raspberries and nuts for garnish.

DRESSING

In a small bowl, mix oil, vinegar, jam, salt and pepper. Pour dressing over salad and toss gently. Garnish with reserved raspberries and nuts. Serve immediately.

Linguine with White Clam Sauce

November 14, 2014 by Laura Leave a Comment

INGREDIENTS

1/2 pound fresh linguine
1 cup whipping cream
5 Tbsp butter
1/8 tsp nutmeg
4 oz cream cheese
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
1 garlic clove, minced
3/4 cup freshly-grated Parmesan cheese, divided
2 (5 1/2 oz) cans whole baby clams

INSTRUCTIONS

Prepare linguine according to package directions. Drain well.

In a small saucepan, combine cream, butter and nutmeg. Simmer 10 minutes or until butter melts and mixture is well combined. Stir in cream cheese, chopped herbs and garlic. Add 1/4 cup Parmesan cheese and clams. Cook for an additional 5 minutes, stirring occasionally.

Pour sauce over linguine and toss. Garnish with remaining 1/2 cup Parmesan cheese and fresh parsley.

Chocolate Cookies

November 14, 2014 by Laura Leave a Comment

INGREDIENTS

2 cups sugar
1 cup shortening
2 eggs
8 Tbsp cocoa or 4 squares chocolate
1 1/3 cups milk
1 tsp salt
1 tsp vanilla
4 cups flour
4 tsp baking powder
1 cup chopped walnuts

INSTRUCTIONS

Cream shortening and sugar. Add eggs, one at a time. Add cocoa or chocolate (melted). Add flour alternately with milk. Add nuts. Drop by spoonful on greased cookie sheet.

Bake at 400 degrees for 8-10 minutes. Makes 6 dozen.

Double Chocolate Fudge

November 10, 2014 by Laura Leave a Comment

INGREDIENTS

4 cups granulated sugar
1 (12 oz) can evaporated milk
8 oz semi-sweet chocolate
8 oz unsweetened chocolate
7 oz marshmallow cream
3/4 cup butter ( 1 1/2 cubes), room temperature
2 tsp vanilla extract
2 cups nuts, chopped (optional)

INSTRUCTIONS

In a heavy saucepan over medium heat, combine sugar and milk. Bring to a boil for 6 minutes, stirring occasionally.

Remove from heat and add chocolates, marshmallow cream, butter, vanilla and nuts.

Stir until all ingredients are well mixed.

Pour into a greased 9 x 13 inch pan and refrigerate until firm. Cut into squares.

Yields 5 pounds of fudge.

Hot Crab Dip

November 10, 2014 by Laura Leave a Comment

INGREDIENTS

1/2 cup dry white wine
4 oz cream cheese, room temperature
1 (16 oz) can water-packed artichoke hearts, drained & finely chopped
1 cup mayonnaise
1 egg
1 lb fresh crab or 2 (8 oz) cans crab meat
2 oz blue cheese, finely crumbled
sliced black olives for garnish (optional)

INSTRUCTIONS

Preheat oven to 350 degrees

In a saucepan over low heat, combine white wine and cream cheese and simmer until cheese is creamy. Remove from heat and blend thoroughly with wire whisk.

Stir in artichoke hearts, mayonnaise, egg, crab meat and blue cheese. Pour into 8 x 8 inch ovenproof baking dish and bake for 30 minutes at 350 degrees. Garnish with black olives if desired.

Serve with crackers.

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