Author Archives: Sandy

Pork Chops with Cardamon Pear Sauce

Posted on November 29, 2009 by Sandy

Pan fry pork chops and to brown and finish baking in the oven for 10 minutes at 350 degrees. Mix Cardamon Pear Butter with Pork Gravy and serve with mashed potatoes. So, so good. If you are out of Cardamom Pear … Continue reading →

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White Beans with Lemongrass Butter

Posted on November 28, 2009 by Sandy

White large beans – canned  Lemongrass paste 2 T butter Warm beans, add lemongrass and butter Garnish with chopped chives or green onions

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Pesto Toast with Brie

Posted on November 19, 2009 by Sandy

Sour dough or Artesyn Style Bread Spread with pesto and top with thinly sliced Brie Grill on both sides or for open face under the broiler. Perfect served next to Ceasar Salad or Soup

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Asian Coleslaw

Posted on November 13, 2009 by Sandy

Recipe can be halved or doubled. Salad: 1 16-oz bag cole slaw 4-5 scallions, sliced 1/2 c slivered almonds (or more if you want) 1/2 c sunflower kernels (or more if you want) 2 pkg “Oriental” flavor ramen chopped parsley … Continue reading →

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Butter Crisp Cookies

Posted on October 3, 2009 by Sandy

8 oz butter 1 Cup sugar 3 oz cream cheese yolk of 1 egg 1/2 tsp vanilla 1 1/2 Cups sifted flour 1 tsp orange zest finely chopped walnuts (optional – but, Jacque always used them!) Cream butter, cream cheese, … Continue reading →

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Pasta Greek Salad

Posted on August 9, 2009 by Sandy

This salad is such a fresh vegetable salad. If you are looking for more substance, add some pasta; I love it without just as well. Bell peppers (red, yellow and green) White sweet onions seeded cucumber slices Kalmata Olives Feta … Continue reading →

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The Wedge Salad – Bacon, Blue Cheese, Red Onion

Posted on June 29, 2009 by Sandy

Ice cold Iceberg Lettuce cut into 6 wedges Top with blue cheese dressing, crumbled bacon, diced red onion, cherry tomatoes halved. Top with crumbled blue cheese. Season with Salt and Cracked Pepper. Croutons (Optional)

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Fried Green Tomato “BLT” Sandwich

Posted on June 12, 2009 by Sandy

Basil Mayonnaise: 2 cups loosely packed fresh basil leaves, 1 1/4 cups mayonnaise, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard  Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix … Continue reading →

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Spinach Salad

Posted on May 9, 2009 by Sandy

Baby Spinach Finely diced onioins Bacon crumbled Mandarin orange slices or Strawberry slices Lightly toss with Vadalia onion dressing. Optional – Top with Broiled duck breast glazed with orange marmalade

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Roasted Beets with Walnuts Gorganzola Dressing

Posted on April 3, 2009 by Sandy

1 1/2 to 1 3/4 pounds beets, trimmed and halved 2 tablespoons olive oil 1/2 teaspoon coarse salt 1/4 teaspoon black pepper 1 bunch arugula, well washed and torn apart For the Walnut Gorgonzola Dressing: 2 tablespoons extra-virgin olive oil … Continue reading →

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