Asian Slaw with Ginger-Peanut Dressing

DRESSING

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 
  
• Combine all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved.

SLAW

• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

1. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
2. From here

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Pretzel Bites

Texas size Rhodes Frozen roll dough

coarse salt 

parmesan

garlic

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  

From here

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Pesto

4 cloves fresh garlic
1/2 cup olive oil
2 cups firmly packed basil leaves (thick stems removed)
1/4 cup pine nuts
1/4 cup grated parmigiano-reggiano cheese
1-2 Tbs. grated romano cheese (optional)
scant 1/2 tsp. salt

Place the garlic cloves and olive oil in blender. Top with the basil leaves and pine nuts. Cover and puree the mixture until basil has become thoroughly chopped. Add the cheeses and salt and continue to blend until the mixture is almost completely smooth.

Scrape into desired container and refrigerate (for up to 3 weeks) or freeze.

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Fruit Salad

Strawberries
Grapes
Bananas
Apples
Kiwi
Peach Yogurt

Cut up fruit and toss together with peach yogurt.

From Laura Kirk

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Crepes

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

From here

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Orange Sherbet Salad

1 pkg orange jello
1 cup boiling water
1 pint orange sherbet
1 can drained mandarin oranges
¾ cup crushed pineapple (undrained)

Dissolve jello in boiling water. Add sherbet and chill. When partially set, add oranges and pineapple. Mix and put in small flat pan to set or put in paper baking cups. Freeze.

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Strawberry Lemonade

1 cup fresh or bottled lemon juice
1 – 1 ½ cups quartered strawberries
4 cups water
1 cup sugar

Process lemon juice and strawberries in blender until smooth. Mix lemon mixture, water and sugar in pitcher (or blender). Serve with ice cubes and lemon wedges if desired.

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