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Inspired by “Mother” Nature Recipes (5/8/09)

Chef Benita McCoy Lyons

Inspired by “Mother” Nature

*Get Inspired By Nature using Fresh Flowers, Sticks, Twigs for the table Setting such as peonies, poppies, Gerber daisy’s, roses. Etc………

*Use the deck, patio, or backyard to dine “Alfresco”. Let the kids help with the dishes by using bright colored plastics & melamine.

* Take Mom for a long walk, bike ride or a ride in the country to enjoy the natural beauty of the Earth & its wonderful & fragrant bouquets.

Orange Almond Salad

1/2 c. salad oil 3 tbsp. wine vinegar
1 tbsp. lemon juice 2 tbsp. sugar
1/2 tsp. salt 1/2 tsp. dry mustard
1/2 tsp. grated onion
Shake above ingredients in a jar and refrigerate for 1 hour.
1 (11 oz.) mandarin oranges, drained
1 bunch romaine, Boston, or leaf lettuce, washed and torn into small pieces
1/2 red onion, cut into rings
1/2 c. slivered almonds, toasted

Mix these ingredients in large salad bowl and pour refrigerated dressing on top. Toss. Serves 4 to 6 people.
PAGE 171 Scratch Cooking 2 (revised edition)

MANGO LEMONADE

In a blender place
¼ cup dry lemonade mix
¼ cup organic granulated sugar
1 fresh squeezed lemon
1 Mango peeled, cored & chopped
Puree’ on high speed 30-45 seconds
Add to a glass gallon Pitcher
1 quart Mango Nectar
1 quart Lemonade Nectar

Fill the rest with cold water. Stir & refrigerate.

Maple Teriyaki Salmon Fillets

1/3 c. apple juice 1/3 c. maple syrup
3 tbsp. soy sauce 2 tbsp. onion, finely chopped
2 garlic cloves minced 4 salmon fillets – about 2 lbs.

Combine first 5 ingredients. Remove 1/2 c. for basting. Marinate 1 to 3 hours. Broil or grill.
Page 150 Scratch Cooking 2

Chicken Salad

Salad:
2 c. cooked, cubed chicken 1/2 tsp. toasted silvered almonds
1-1/2 c. diagonally sliced celery 20 oz. can pineapple chunks, drained

Curry Dressing:
3/4 c. Land-o-Lakes lean cream 1/2 tsp. curry powder
1/2 tsp. salt
Lettuce leaves if desired OR Croissants

In large bowl, stir together all salad ingredients except lettuce. Cover, refrigerate until chilled (2 to 3 hours). In a small bow, combine all dressing ingredients. Cover, refrigerate. Just before serving, toss salad with dressing. If desired, serve on lettuce leaves. Yield 4 to 6 servings.
Page 168 Scratch Cooking 2

Egg Salad & Spinach Canapés

Punch out Wheat bread with a Flower shaped Cookie Cutter then Toast
Place fresh Spinach leaves on toast & then add egg salad garnish with a Black olive.

Egg Salad

6-8 hard boiled eggs chopped
2 spoons table cream
2 spoons mayo
2 spoons dill relish
dash- celery salt
dash- fresh dill weed


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