MANGO VINAIGRETTE
1-1/2 cups peeled and chopped mango
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon-style mustard
Cover and blend/process until smooth. Cover and chill until serving time.
MANGO VINAIGRETTE
1-1/2 cups peeled and chopped mango
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon-style mustard
Cover and blend/process until smooth. Cover and chill until serving time.
CHEESE FONDUE
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
French bread, cut into one-inch cubes
butter, melted
Simmer wine in fondue pot. Add cheeses, a little at a time, stirring after each addition, until melted. Whisk in flour.
When all the cheese has melted, stir in salt and nutmeg.
Meanwhile, place cut bread on an ungreased baking sheet. Lightly coat bread cubes with melted butter. Toast lightly under a broiler for just a few minutes. Be careful the bread doesn't burn.
Serve fondue with toasted bread cubes for dipping, assorted fresh fruit and a dry white wine, if desired.
CHEESE FONDUE
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
French bread, cut into one-inch cubes
butter, melted
Simmer wine in fondue pot. Add cheeses, a little at a time, stirring after each addition, until melted. Whisk in flour.
When all the cheese has melted, stir in salt and nutmeg.
Meanwhile, place cut bread on an ungreased baking sheet. Lightly coat bread cubes with melted butter. Toast lightly under a broiler for just a few minutes. Be careful the bread doesn't burn.
Serve fondue with toasted bread cubes for dipping, assorted fresh fruit and a dry white wine, if desired.
BASIC FONDUE
The most versatile of fondue recipes is very good and very simple.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
In a medium saucepan over low heat, whisk together all ingredients, EXCEPT cheese; heat until almost boiling. Gradually stir in cheese; heat, stirring very frequently, until all the cheese has melted. Transfer to a fondue pot.
I like to serve this fondue with crisped bread cubes for dipping, assorted fresh fruit and a nice, dry white wine.
BASIC FONDUE
The most versatile of fondue recipes is very good and very simple.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
In a medium saucepan over low heat, whisk together all ingredients, EXCEPT cheese; heat until almost boiling. Gradually stir in cheese; heat, stirring very frequently, until all the cheese has melted. Transfer to a fondue pot.
I like to serve this fondue with crisped bread cubes for dipping, assorted fresh fruit and a nice, dry white wine.
HAM & RICE CASSEROLE
1 medium onion, minced
1/2 cup butter
2 cups long-grain rice
salt, to taste
4 cups chicken stock or broth
1 pound cubed cooked ham
1 cup chopped broccoli florets
butter, to taste
parsley flakes, if desired
Preheat oven to 375° F.
Sauté onion in 1/2 cup butter in Dutch oven until golden.
Add rice and salt; stir until well mixed.
Meanwhile, bring the chicken stock (broth) to a boil in a saucepan; add to rice. Add ham and broccoli; cover tightly and bake for 20-25 minutes.
Mix the rice gently with butter; transfer to serving plate and top with parsley, if desired.
HAM & RICE CASSEROLE
1 medium onion, minced
1/2 cup butter
2 cups long-grain rice
salt, to taste
4 cups chicken stock or broth
1 pound cubed cooked ham
1 cup chopped broccoli florets
butter, to taste
parsley flakes, if desired
Preheat oven to 375° F.
Sauté onion in 1/2 cup butter in Dutch oven until golden.
Add rice and salt; stir until well mixed.
Meanwhile, bring the chicken stock (broth) to a boil in a saucepan; add to rice. Add ham and broccoli; cover tightly and bake for 20-25 minutes.
Mix the rice gently with butter; transfer to serving plate and top with parsley, if desired.
MIXED-PEPPER VINAIGRETTE
3 bell peppers, assorted colors, seeded and sliced
1 chipotle pepper, seeded and chopped fine
1 small to medium red onion, chopped fine
2 teaspoons sugar
salt and ground black pepper, to taste
1/2 cup fresh lime juice
1/2 cup olive oil
Grill bell peppers on all sides until charred; cool and chop finely. Combine bell peppers in a bowl with chipotle, onion, sugar, salt and pepper.
In a separate bowl place lime juice. Drizzle in olive oil, whisking steadily to fully blend. Pour over pepper mixture and gently toss to combine.
Vinaigrette will hold for 5-7 days in a glass bottle in the refrigerator.
MIXED-PEPPER VINAIGRETTE
3 bell peppers, assorted colors, seeded and sliced
1 chipotle pepper, seeded and chopped fine
1 small to medium red onion, chopped fine
2 teaspoons sugar
salt and ground black pepper, to taste
1/2 cup fresh lime juice
1/2 cup olive oil
Grill bell peppers on all sides until charred; cool and chop finely. Combine bell peppers in a bowl with chipotle, onion, sugar, salt and pepper.
In a separate bowl place lime juice. Drizzle in olive oil, whisking steadily to fully blend. Pour over pepper mixture and gently toss to combine.
Vinaigrette will hold for 5-7 days in a glass bottle in the refrigerator.