Cherry Tomatoes, Whole Mushrooms (from a Jar), Tortellini, Mozzarella Balls, Italian Dressing
* Cook Tortellini according to directions. Cool in ice water.
* Marinate Tortellini, Mushrooms, Mozzarella Balls and Tomatoes in Italian
Dressing 1-2 hours.
* Drain, and thread onto skewers.
1 1/2 cup cooked, deveined, peeled medium shrimp, thawed if frozen
1/4 cup soy sauce
2 teaspoons chopped Ginger root
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons Sake or Apple Juice
1 1/2 teaspoons salt
2 or 3 medium green onions, thinly sliced
*In a 11X17 glass or plastic container, arrange shrimp in a single layer.
*In a 1 quart sauce pan, heat soy sauce to boiling over high heat, stir in
ginger root, reduce heat to medium. Simmer uncovered 5 minutes until liquid
is reduced by half. Stir in vinegar, sake or juice, sugar and salt*Pour over
shrimp, cover and refrigerate 2-3 hours.
*Remove shrimp from marinade with a slotted spoon; arrange on a serving
platter. Discard marinade. Sprinkle onions over shrimp.
Easy Cranberry Vinaigrette
1/2 cup Jellied Cranberry Sauce
1/3 cup Red Wine Vinaigrette
2 tablespoons water
* Blend all ingredients together, serve
1 cup Walnuts
1/2 cup Brown Sugar
2 tablespoons Butter
2 tablespoons Water
* In small sauce pan, combine brown sugar, butter and water over a low heat.
Cook long enough to just melt sugar.
*Pour mixture over walnuts and toss.
*Place candied walnuts on wax paper to cool.
Carrot and Ginger Soup – serves 4
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots – peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 cups water
2 cups chicken broth
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)
*Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
*Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion & garlic, and cook, stirring until onion is translucent. Pour in the water and broth, add squash, carrots & ginger. Bring to a boil, & cook for at least 20 minutes, or until carrots and ginger are tender.
*Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
*Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Pork Tenderloin with Prosciutto Sauce – serves 6
1 1/2 pounds Pork Tenderloin
2 tablespoons Olive Oil
1/4 cup chopped Prosciutto (about 2 ounces)
2 tablespoons chopped Fresh Sage Leaves
2 tablespoons chopped Fresh Parsley
2 tablespoons chopped Sun-dried Tomatoes in oil
1 small Onion, chopped (1/4 cup)
1/2 cup Dry White Wine or Chicken Broth
1/2 cup whipping (heavy) cream or half and half
1/2 teaspoon pepper
1/2 teaspoon salt
*Cut pork diagonally across grain in 1/2 inch slices.
*Heat oil in 12 inch skillet over medium high heat. Cook prosciutto, sage,
parsley, tomatoes and onion in oil about 5 minutes, stirring frequently until
onion is tender.
*Add pork to skillet – cook about 10 minutes, turning pork occasionally , until
pork is light brown.
*Stir in remaining ingredients. Heat to boiling, reduce heat. Simmer
uncovered about 20 minutes, stirring occasionally, until pork is no longer
pink in center and sauce has thickened.