| Tomato Aspic |
| 1 3 Oz. Package orange Jell-O |
|
Pour boiling water over Jell-o and stir until dissolved. Stir in everything but celery, olives and shrimp. Chill until slightly thickened, then stir in celery, olives and shrimp. Place in mold and serve when set.
|
| 1 1/4 Cup Boiling Water |
| 1 Cup Tomato Sauce |
| 1 1/2 Tbsp. Vinegar |
| 1/2 Tsp. Salt |
| 1/2 Tsp. Onion Juice |
| 1/8 Tsp. Tabasco Sauce |
| 2 Cups Diced Celery |
| 1 Cup Sliced Green Olives |
| Dash of Cloves |
Tiny Shrimp
From the kitchen of Sandi Smith |
May 8, 2014
|
| Blueberry, Avocado, Pineapple Salad |
| 3/4 Cup Diced Grilled Pineapple |
|
Grill fresh pineapple slices until lightly caramelized and showing grill marks on both sides. Remove from grill and dice. Measure and reserve any extra for another use. Combine juices and zest in a bowl. Whisk vigorously while slowly drizzling in the oil until completely combined. Combine the diced grilled pineapple, blueberries, onions, and avocados with a portion of the dressing to coat. Reserve a small amount of dressing. Just before serving add the lettuce and toss with reserved dressing.
|
| 1/4 Cup Orange Juice |
| 1/2 Tbsp. Lime Juice |
| 1 Tbsp. Orange Zest |
| 1 Tsp. Lime Zest |
| 1/2 Cup Vegetable Oil |
| 6 Cups Mixed Lettuce |
| 3/4 Cups Diced Avocado |
| 3/4 Cups Fresh Blueberries |
| 1/4 Cup Thinly Sliced Red Onion |
|
| From the kitchen of Sandi Smith |
May 8, 2014
|
| C |
|
|
|
|
|
|
|
|
|
|
|
|
|
| From the kitchen of Sandi Smith |
May 8, 2014
|
 |
|
|