1. Seared
Tuna with Wilted Greens and Tomato Sage Oil
2. Shrimp and Corn Soup
3. SIBERIAN SWIZZLE
4. Slow-Cooker
Tuscan Beef Stew
5. Southern Sweet Potato Salad
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1.
Pasta, Seafood and Eggs:
Seared Tuna with
Wilted Greens and Tomato Sage Oil
from True Grits...
Tall Tales and Recipes from the New South
___________________________________
INGREDIENTS:
1 cup sun-dried tomatoes
4 cloves of garlic, chopped
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh sage
1 (8-ounce) tuna fillet
8 ounces mixed escarole, red kale and
spinach
1 clove of garlic, chopped
1 tablespoon olive oil
TO PREPARE:
* Combine the sun-dried tomatoes, 4
cloves of garlic, 1/2 cup
olive oil and sage in a bowl; mix well.
Let stand, covered, for
2 days.
* Sear the tuna on both sides in a
skillet until the tuna
flakes easily but is not dry.
* Saute the greens and 1 clove of
garlic in 1 tablespoon olive
oil in a skillet until the greens are
wilted.
* Arrange the greens on a serving
platter; top with the tuna.
Drizzle with the tomato-sage oil.
Garnish with fried ramen
noodles.
SERVES 2
___________________________________
Copyright 1995 The Junior League of
Atlanta, Inc. All rights
reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks.stm) to
purchase copies of
True Grits and other fine cookbooks, or
call (404) 233-4767.
The Junior League of Atlanta, Inc. is an
organization of women
committed to promoting voluntarism,
developing the potential of
women and to improving the community
through the effective
action and leadership of trained
volunteers. Its purpose is
exclusively educational and charitable.
All proceeds from
League fundraising efforts, including from
the sale of True
Grits, are returned to the community.
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2. Soups and Vegetables:
Shrimp and Corn Soup
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1/3 cup oil
3 tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of
liquid)
1 cup water
TO PREPARE:
Make a roux with oil and flour. When roux is golden
brown,
add onions. Cook for 10 to 15 minutes. Add bell
pepper,
shrimp, parsley, salt and pepper. Simmer for 5 to 10
minutes. Add tomatoes, corn, and 1 cup water.
Simmer at
least 1 hour adding more water gradually until desired
consistency.
SERVES: 6
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc.
All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable.
All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
community.
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3. SIBERIAN SWIZZLE
This drink is served in two layers. The first layer
is on the bottom and the second layer is on top.
Ingredients:
First Layer:
1 oz Raspberry Schnapps
1 oz Apricot Schnapps
2 scoops ice cream; well blended
Second Layer:
2 oz Mandarin O.J. Liqueur
2 oz orange juice concentrate
1 banana
2 scoops ice cream or mix; well blended
Directions:
Pour the first ingredients into glass of choice followed
immediately by the second layer. Serve chilled.
Source: LOH = Laws of Humor's Recipes
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4. Slow-Cooker Tuscan Beef Stew
Prep Time: 5 min. - Cook Time: About 9 hr.
1 can (10 3/4 oz.) Campbell'sŪ Tomato Soup
1 can Campbell'sŪ Condensed Beef Broth
1/2 cup red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots, cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each) white kidney beans (cannellini),
rinsed and drained
MIX soup, broth, wine, beef, tomatoes, carrots, Italian
seasoning and garlic powder in 3-1/2 qt. slow cooker.
COVER and cook on LOW 8 to 9 hr.*
STIR in beans. Turn heat to HIGH and cook 10 min. Serves 8.
* Or on HIGH 4 to 5 hr.
Serve with egg noodles and a mixed green salad. For dessert
serve your favorite Pepperidge FarmŪ layer cake.
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5. Southern Sweet Potato Salad
Submitted by: Sandy G.
I'm what you might call a "displaced Southerner".
Though I
no longer live there, I grew up in the South and I miss it
terribly. This recipe helps to quell my homesickness.
Ingredients:
2 lbs. peeled, cubed sweet potatoes
2 Tbsp. lemon juice
1 cup mayonnaise
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cups chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained
Directions:
Cook the potatoes until tender, about 5-8 minutes. Drain and
then toss with lemon juice.
In a large bowl, combine the mayonnaise, orange juice, honey,
orange peel, ginger, salt, and nutmeg. Add in the warm
potatoes,
celery and dates. Toss to coat well.
Cover and chill, stir in the pecans before serving.
Spoon the salad onto lettuce-lined plate. Arrange the oranges
around the salad.
Source: colonize.com
