Monday, May 11, 2009

Recipes from Fort Monroe Rally

Crunchy Spinach Salad from Cil Schoolar

½ lb fresh spinach, torn into bite-size pieces
2 Tbsp toasted slivered almonds
¾ cup shredded purple cabbage
¼ cup raisins
Dressing (see below)

Combine all ingredients except dressing in a large bowl. Toss and serve with dressing. Yield 6 to 8 servings.

¼ cup sugar
¾ tsp dry mustard
¾ tsp salt
½ tsp celery seeds
1 ½ tbsp minced onion
¼ cup vinegar
½ cup vegetable oil

Guamanian marinate for beef, chicken and pork from Cil Schoolar

½ cup soy
1 cup lemon juice
lots of crushed garlic
lots of ground pepper

Double or triple the recipe as needed. Marinate beef, chicken or pork for at least 24 hours.

Water Chestnut Dip from Cil Schoolar

3 cans water chestnuts, drained
1 package dry vegetable soup mix
1 cup sour cream
1 cup mayonnaise
2 tsp hot sauce
¾ cup sliced green onions

Julienne the water chestnuts.

In a medium bowl, mix the water chestnuts, vegetable soup mix, sour cream, mayonnaise, hot sauce and green onions. Refrigerate at least 12 hours before serving.

Caramel Apple Pie from Donna Gruel
Pie Crust
1 1/4 cup flour
1/4 tsp salt
1/3 cup shortening
4-5 Tbsp cold water

Apple Filling
1/2 cup sugar
3 Tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
6 cup thinly sliced peeled apples
1/2 cup chopped pecans
1/4 caramel ice cream topping

Crumb Topping
1 cup firmly packed brown sugar
1/2 cup flour
1/2 cup quick rolled oats
1/2 cup butter

For the crust
You can make your own pastry or buy a ready made crust. I use ready made to cut the prep time.

For the crumb topping
Stir together brown sugar, flour and oats. Use a pastry blender to cut in butter until the mixture resembles coarse crumbs. Set aside while you prepare the filling.

For the apple filling
In a large bowl stir together sugar, flour, cinnamon and salt. Add apples and toss gently to coat all the fruit.

Transfer filling to pastry lined pie plate. Sprinkle crumb topping over apple mixture. To prevent over browning, cover edge of pie crust with foil. Bake in 375 oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.