Recipe of the Month

Recipe of the Month - June 2001

Beet Salad

3 cups beets, cooked and diced Fine ground pepper
1 cup carrots, shredded 4 tbsp olive oil
1/2 cup pecans, toasted, cut into slivers 1 tbsp balsamic vinegar
1 cup soft goat cheese, cut into six slices 1 head butter lettuce

Separate butter lettuce leaves; wash and dry. Place leaves on plates.

Take chilled beets and mold into 1/2 cup measuring cup by lightly pressing down. Turn upside down and release from mold on lettuce leaves.

Sprinkle with carrots and toasted pecan slivers.

Drizzle with emulsified balsamic vinegarette*.

Take goat cheese slices and pat into 6 flat disks the size of medallions. Push in ground black pepper until thoroughly coated. Place on non-stick baking sheet and bake until soft to touch at 200 degrees (about 3 minutes). Remove and cool.

Recipe of the Month - May 2001

Lemon Squares

2 cups flour
2 cups sugar 1/2 cup confectioners' sugar
1/3 cup lemon juice
1 cup butter or margarine
1/4 cup flour
4 eggs, beaten
1/2 tsp baking powder

• Sift together 2 cups flour and confectionerÕs sugar. Cut in butter until mixture clings together. Press in 13Óx 9Ó baking pan. Bake in 350° oven for 20-25 minutes until lightly browned.

• Beat together eggs, sugar, and lemon juice. Sift together 1/4 cup flour and baking powder; stir into egg mixture. Pour over baked crust, bake in 350° oven for 25 minutes.

• When cool, sprinkle with confectionersÕ sugar and cut into squares.

Note: Make filling immediately after taking the crust out of the oven so that you will be filling a warm crust; if it cools it sometimes shrinks and can cause a failure.

Home