The kitchen diary of Melissa Caress
Usually I hate anything cherry that isn’t fresh. Except this, it’s more like a cherry pastry.
1 c. sour cream
1/4 c. water
3 eggs
-mix these together…then stir in 1 white cake mix. Pour this mixture in a greased cake pan. Pour 1 can of cherry syrup by spoonfuls on top. Cook at 350 degrees for 25 minutes.
-Pour glaze (powdered sugar & milk) while it’s still hot.
*Try to find French feta for this recipe. It is usually less salty and a bit creamier than greek feta.
1 lb orzo, preferably large-grain orzo
1/2 c. extra-virgin olive oil
salt
2 Hass Avocados
2 pints cherry tomatoes, stems removed & halved
2 cloves of garlic, minced
3 shallots, thinly sliced
1 jalapeno chile, seeded, if desired, and minced
juice of 1 orange
Grated Zest of 1 lemon
5 oz feta cheese, preferably French
Leaves from 6 large fresh marjoram sprigs, coarsely chopped, plus 4-6 sprigs
method:
Bring a large pot of water to a boil. Generously salt the boiling water, add the orzo, and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the coking. Drain well.
Put the orzo in a large serving bowl and toss with about half of the olive oil and a pinch of salt. Pit, peel, and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won’t discolor.) Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram, and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to break up the avocado too much. Taste and adjust the seasoning. Garnish with marjoram sprigs and serve.”
This recipe is courtesy Brandon Johnson’s mom. Brandon & I went to Boise State together, his family is from Idaho Falls.
cake:
1 3/4 c. sugar
4 eggs
1 1/3 c. cooking oil (when doubled – use 1 c. applesauce)
2 tsp. baking soda
2 c. flour
2 tsp. baking pwd.
2 tsp. cinnamon
4 c. finely grated carrots
3/4 c. nuts (optional)
Frosting:
1 lb. pwd sugar
8 oz. cream cheese
1/2 c. marg
1 tsp. vanilla
Bake @ 350 degrees for 40 minutes
Dressing – mix the following in a blender
1/3 c. white vinegar
1/3 c. sugar
3/4 tsp. salt
3/4 T. grated red onion
3/4 T. poppy seed or celery seed
3/4 c. oil
1/8 c. mustard
My sister Kym got this recipe from Sue Patterson.
1 head of Iceberg lettuce
1 bunch of spinach
3/4 lb. mushrooms
1 red onion
3/4 lb. swiss cheese
1/2 c. candied almonds
1/2 lb. bacon
Mix salad at least 4 hours before serving & refrigerate. Cook and crumble bacon. Add almonds to salad just prior to serving.
Dressing – mix the following in a blender
1/3 c. white vinegar
1/3 c. sugar
3/4 tsp. salt
3/4 T. grated red onion
3/4 T. poppy seed or celery seed
3/4 c. oil
1/8 c. mustard
This is a million times better than trying to use plain sugar. Sometimes when you use sugar only the nuts are as hard as a rock. You can substitute pecans for any nut. Catherine Woolley shared this recipe with me back when we worked at Novell.
1 c. sugar
1 tsp. cinnamon
1/2 c. water
1/2 tsp. vanilla
2 1/2 c. Pecans
method:
cook over medium heat until softball stage (236 degrees fahrenheit). Remove from heat and add 1/2 tsp. vanilla and pecans. Stir until pecans are coated & has a creamy texture.
This recipe is courtesy the Cusick Family.
Cover 4 chicken breasts with water, onion, celery & carrots. Bring to a full boil, turn down & boil for 6 minutes. Remove, let cool & shred.
In a large pan with 1 Tbsp of olive oil, saute 2 onions until transparent. Add 3 garlic cloves, 3 (4 oz) cans of diced green chilis. Add 2 tsp. Cumin, 6 Tbsp. Lime juice, 4 cans of great northern white beans and 2-3 pkg of frozen white corn. Add chicken. Add chicken broth.
This recipe is courtesy Robyn Nelson, she was there when I ate 1/4 of her pan and had to go home and make my own.
2 c. brown sugar
2/3 c. butter
Cream Together.
Add:
3 Eggs
1 Tbsp. Vanilla
2 3/4 c. Flour
2 Tbsp. Water
2 tsp baking powder
1 tsp. salt
Choc Chips – as many as desired.
Bake: @ 350 for 30 minutes in a greased 9×13 pan