Tossed
Greens with Grapefruit Vinaigrette
Submitted
by: Barbiel |
1 head leaf lettuce, torn into
bite-size pieces
1 head escarole, torn into bite-size pieces
1 small head radicchio, thinly sliced |
3/4 cup sliced red onion
2 pink grapefruits, peeled and cut into sections
1/2 cup pomegranate seeds, if desired |
Mix
lettuce, escarole, radicchio and onion in large serving bowl.
Top with grapefruit sections and pomegranate seeds. Toss salad
with vinaigrette just before serving. Makes 6 servings. To
be served with:
Grapefruit Vinaigrette
3 tablespoons Olive or vegetable oil
2 tablespoons grapefruit juice
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
Shake all ingredients in tightly covered container. |
Whitefish
Salad
Submitted
by: Barbiel |
1 4-pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise |
freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
Garnish: sprigs of fresh dill and/or parsley |
|
Keeping the skin of the whitefish intact and the head still
attached, carefully remove the bones from the whitefish and
place the meat in a mixing bowl. Dice the celery and combine
with the whitefish, along with 1 cup of the sour cream, the
mayonnaise, and the pepper. Add the dill and parsley and as much
more sour cream as is wanted. Stuff the mixture back into the
skin of the whitefish, remaking the shape of a fish. Garnish
with additional dill and parsley. Yield: 10 servings. |
Mushroom Onion Matzo
Kugel
Submitted
by: Barbiel |
3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil |
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed
|
|
Preheat oven to 350°F (175°C). Grease an 8x12 inch baking dish.
Place farfel in a colander and pour boiling water over it. In a
large skillet, saute onions and mushrooms in vegetable oil. Stir
in salt and pepper, garlic powder, and dill. Remove from heat
and stir farfel into the skillet. Bake at 350°F (175°C)
for 1 hour. Makes 4 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|