I thought perhaps some of you might be interested in having a few new recipes. I mean, who doesn't love a new EASY recipe? And, with the exception of the scones, which are a bit time-consuming, all the recipes I'm sharing with you are super easy.
If you're wondering how recipes and ALS found themselves in the same post, here's the connection:
My sister-in-law is putting together a cookbook to raise money for ALS research and patient support. I thought I would share the recipes that I am contributing to the cookbook. Then, if you're interested, when the cookbooks are finished, I will post how you can order one. All purchases will help fund research and help support ALS patients.
For any of you who may not know, ALS stands for amyotrophic lateral sclerosis. This was something that meant very little to me about a year and a half ago, before my oldest brother began battling this horrid disease. If you aren't aware of what it is, here's my layman's explanation: it is a terminal illness that affects the nervous system, causing the loss of muscle control. It first became evident in my brother's foot and leg, but each patient is different. It eventually affects the patient's ability to talk, swallow, and breathe. Rather than going into great detail, let me just post a link for those of you that would like to know more. This is the national ALS association's website:
So, here is my small contribution to raise funds for ALS. If, after checking out the recipes below, you are interested in buying a cookbook, keep checking back for information on how you can order one!
Bruschetta3-4 roma tomatoes, finely diced1 Tbsp minced fresh basil3-4 garlic cloves, pressed3-4 marinated sun-dried tomatoes, diced2 tsp. extra virgin olive oil2 tsp. balsamic vinegardash of saltMix and serve over toasted crusty bread (Italian bread or baguette)-------------------Hot Ham Rolls1 stick butter1/2 tsp poppy seeds1 1/2 tsp dry mustard2 tsp. Worcestershiresliced Swiss cheese1 pkg. Hawaiian sweet rollssliced hamMelt butter. Add seeds, mustard, and Worcestershire. Slice rolls. Lay ham and cheese over bottom layer of bread. Spoon 1/2 butter mixture over cheese. Add roll tops. Spoon remaining butter mixture over roll tops. Loosely cover with aluminum foil and bake at 350 for 8-10 minutes.-------------------Strawberry Chicken SaladFor dressing, mix:1/2 c. poppy seed dressing1/4 c. mayo1 1/2 lbs. cooked chicken, chopped1 pint strawberries, chopped1 avocado, chopped1/2 red onion, finely chopped1/2 c. sliced almondsMix all ingredients. Serve with croissants.----------------------------Sausage Won tons1 lb. sausage1 small can chopped black olives1 pkg. ranch dressing mix1 1/2 c. sharp cheddar cheese, grated1 1/2 c. monterey cheese, gratedWon ton wrappersMix sausage, olives, ranch dressing, and cheese--with hand. Brush won ton wrapper edges with water and spoon sausage mixture onto wrappers. Pinch edges of wrapper together and place in mini-muffin pan, edges up. Bake at 350 until edges are golden brown and sausage is cooked through. Remove from pan immediately and place on paper towels to cool.-------------Basic Cream Scones2 1/4 AP flour4 Tbs. sugar1 Tbs. baking powder1/2 tsp. salt6 Tbs. cold, unsalted butter, cut into 6 pieces2/3 heavy cream2 eggs, beatenraw sugar, for toppingOptional mix-ins: dried fruits and/or nuts; my favorite combos are chocolate chips and almonds or dried apricots (diced) and white chocolate chips
Preheat oven to 425. Mix flour, sugar, baking powder and salt. Cut in butter with a pastry cutter (or mix in a food processor, fitted with steel blade, pulsing on and off to mix). Process until mixture resembles coarse crumbles.In a separate bowl, mix heavy cream and eggs.Remove 1 Tbs. of mixture and reserve; pour remaining cream mixture over flour mixture.Stir just until wet and dry ingredients are incorporated and dough is soft.Fold in any desired mix-ins, approximately 1/2 to 1 cup.Turn dough onto lightly floured surface.Shape dough into ball and pat into a circle 8 inches in diameter.Cut into 8 wedges.Place scones 2 in. apart on ungreased baking sheet.Brush reserve cream mixture over tops of scones and sprinkle with raw sugar.Bake 12-14 minutes or until golden brown.Cool on wire rack.------------------Black Bean Salsa1 can of black beans1 can of red beans1 can hominy1 can whole kernel corn(All cans should be approx 14 ounce-size.)4-5 garlic cloves, pressed1/2 red onion, mincedfresh cilantro, minced, measuring approximately 1/4 c.small package of cherry or grape tomatoes, diced2-3 limes, juicedsplash of tequilaTortilla chipsPour all beans, hominy, and corn into a colander, rinse well with cold water, and drain. Place in large bowl, and add garlic, onion, cilanto and tomatoes. Pour lime juice and tequila over all. Mix well. Serve with chips.