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MS Ride 2006 - the XXI TOUR We've come of Age!
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Recipe Archives: Tea-Lites Any flavor Crystal Light Drink Mix Raspberry Tea and Tropical flavors work best... 1 oz Parrot Bay Coconut Rum Mix the tea according to directions, pour in a glass over ice, add rum if you are of age and of a mind to, then imbibe. Enjoy! A Yummy Cheesecake 2 pkg Philly Light Cream cheese 1 pkg regular Philly 2/3 cup sugar 2 eggs 1 TBSP vanilla Zest from 1 Lime & Juice from 1/2 lime 8 graham crackers, crushed into crumbs 1/8 cup chopped nuts of your choice, pecans or macadamias are best(optional) 1 cup dried fruit such as a cherries, cranberries & blueberries mix 1 TBSP butter/margarine 1/8 cup Port wine or sweet sherry Preheat oven to 325 degrees. In a saucepan place the dried berries, butter and wine, allow to cook over meduim heat until berries are reconstituted. Once plumped, remove from heat and cool. Be sure to reserve all liquid. Put cracker crumbs and chopped nuts into an 8x8 glass dish. Level out across the dish and top with the cooled berries but not the berry liquid. Use the cream cheese at room temperature. In a medium size bowl place cream cheese, lime juice & zest then mix until creamy. Add Sugar & vanilla and continue to mix until thoroughly mixed. Add in liquid from berry mixture & mix thoroughly. Pour/scoop cream cheese mix onto graham cracker/nut crust. Bake in oven at 325 for 55 minutes then check center to see if is is set. Center should be creamy, but not gooey or runny. If more time is needed, recheck in 5-10 minute intervals. Once the cake is done, allow to cool & then refridgerate for at least 2 hours. Can be topped with other fruit, more berries, the topping of your choice, or left au naturale. Yummy! Chicken Salad with sauted garlic 2-4 Boneless, skinnless chicken breasts 2-4 cloves of fresh garlic 2 Tbsp Olive Oil Mayo to taste Red pepper, salt & pepper to taste In a skillet place chicken breasts at the sides and the olive oil and garlic in the center. Cook the chicken in the covered skillet over a medium heat until done, turning the chicken and garlic enough to prevent burning. Do not drain the chicken. Allow the chicken to cool, then chop roughly. Reserve about 1/2 cup of the chicken chunks and place the rest of the chicken, garlic and garlicy oil in a food processor. Chop the chicken/garlic until minced. In the processor bowl or a clean mixing bowl, add mayo to your desired taste/consistency. Add other seasonings to taste. Serve as a sandwich or a side dish. Yummy! Need a yummy Casear Dressing? 4 Anchovy Fillets 2 Cloves of Garlic 1 Tsp. Dijon Mustard 1 egg yoke ¼ C. Wine Vinegar (Red, White or Rice) 1 Tsp. Red Pepper Flakes (optional) 1 C. Olive Oil Salt & Pepper to Taste Coarsely chop the anchovies and garlic and place in a food processor add the Dijon mustard and Vinegar to the bowl and chop/mix thoroughly. Add in the egg yoke and optional red pepper flakes and mix well. Slowly add in the Olive oil while mixing until the dressing is creamy. Transfer mixture to a storage container to chill before serving. Cream of Mushroom, Onion & Garlic Soup This one is also good for left overs. Use the sauted Mushrooms, onions and garlic from your cookout. Or, saute a batch just for the soup. We recommend the mushroom medley from the people at Mushroom Planet and the Tulsa Cherry Street Farmer's Market. 2-3 cups of sauted mushrooms, onions & garlic + the au jus (juice) 1/4 to 1/2 cup of red wine (I prefer Port, for the flavor) 4 cups of boiling hot vegetable or chicken broth, bouillon, or stock 2 cups of milk or cream Add wine to the mushroom mix and heat to mingle flavors. Add mushroom mix to the bouillon/broth/stock in a large mixing bowl, deep sauce pan or food processor and blend in processor or with a wand blender. Stir in 2 cups of milk or cream. Serve or refrigerate and save for later. For added flavor, try adding a tablespoon of sour cream to each bowl. Quick Lunch 1 Mild Pepper - Red or Yellow Bell Pepper or Anaheim Chili 2 oz Pepper Jack Cheese Cooked chicken breast pieces (great way to use left-overs) Cut the pepper in half and remove seeds. Place halves in microwave and cook for 2 minutes on high. Remove halves from microwave and put 1/8 - 1/4 inch cheese slices and chicken into the peppers and microwave for another 2 minutes. Lunch is served! Spinach, it's what's for Dinner! For 2 people: 1 bag of the pre-packaged, washed spinach leaves 1/2 lb Ground Turkey 2 Tbsp Olive Oil Cavender's Greek Seasoning to taste 2-3 Fresh Roma Tomatoes Soy Beans (Edamame) if desired Your Favorite Salad Dressing In a skillet place the olive oil, Cavender's seasoning, and turkey. Cook the turkey until browned - do not drain. Once the turkey is cooked add the spinach to the skillet and add a lid so the greens will cook down. Stir/mix occasionally. Once the Spinach is cooked remove from heat and place in bowls. Top the spinach & turkey mix with sliced tomato and cooked soy beans, add dressing and serve. Food Articles & Info: Artichokes and Health http://www.oceanmist.com Current research is showing benefits to the liver from cynarin, a compound found in the artichoke's leaves. Silymarin is another compound found in artichokes that has powerful anitoxidant properties and may help the liver regenerate healthy tissue. Artichokes are nutrient dense, so, for the 25 calories in a medium artichoke, you're getting 16 essential nutrients! Artichokes provide the important minerals magnesium, chromium, manganese, potassium, phosphorus, iron and calcium. For example, that 25 calorie artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron. In addition to all these important minerals, artichokes are a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV). Artichokes are low in calories and sodium, have no fat and no cholesterol. Plus, they are YUMMY! |