Memorial Day
Munchies!
Coconut and Lime
Macadamia Cake
Ingredients:
For the cake:
7 ounces macadamia nuts
1/3 cup self-rising flour
Pinch of salt
6 eggs, separated
3/4 cup sugar
Finely grated zest of 1 lime
1/2 cup desiccated (dried) coconut
For
the icing:
1 cup icing (confectioner's) sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest
Preparation:
Make the cake:
Preheat the oven to 350°F
Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts
are ground.
Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is
pale and creamy.
Fold the zest and coconut into the egg mixture and do the same with the nut mixture.
Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks
form.
Using a large metal spoon, fold lightly into the nut batter.
Spread the batter evenly into a 9-inch greased or non-stick springform cake tin.
Bake for 40 minutes, or until the cake is lightly golden.
Remove from the oven and let sit for 10 minutes in the tin.
Make the icing:
Combine all the ingredients in a bowl and mix until smooth and glossy.
Assemble the cake:
Turn the cake out onto a serving plate.
Spread the lime icing over the warm cake, allowing it to drizzle down the sides. Garnish
with additional lime zest if desired.
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Avocado
& Crab Combo!
Crabacado Salad
Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup minced celery
1/4 cup drained minced capers
1 hard boiled egg, minced
2 tablespoons drained minced pimiento
1 tablespoon minced parsley
1 head leaf lettuce
2 chilled ripe avocados, halved,seeded and peeled
3/4 lb crabmeat, drained if canned
4 chilled tomatoes
4 chilled artichoke hearts, drained
4 chilled hard boiled eggs
16 chilled whole pitted black olives
paprika
Preparation:
In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire.
Stir in celery, capers, minced egg, pimiento and parsley and chill.
Arrange leaf lettuce on four salad plates.
Place one avocado half on each plate.
Save a little bit of the crab for garnishing and divide the remaining among the 4 avocado
halves, putting the crabmeat in the cavities of the avocadoes.
Spoon a fourth of the dressing over each avocado.
Place one piece of reserved crab on top.
Sprinkle each salad lightly with paprika.
Cut each tomato in half lengthwise.
Place 1/2 of the tomato on the lettuce at each end of the avocado.
Cut each artichoke heart in half lengthwise and place on each side of the avocado.
Cut each egg in quarter wedges and place on each corner of the salad platter.
Place one black olive alongside each quarter of egg.
Serve immediately.
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Grilled
Mexican Ears!
Barbequed Corn on the Cob
w/ Cheese & Chili
Ingredients:
6 ears corn
1/2 cup butter, softened
1 teaspoon chili powder
1/2 packet cheddar cheese powder, from boxed macaroni and cheese mix (or 1/2 creamy cheese
sauce packet)
Preparation:
Preheat outdoor grill or preheat oven to 400* degrees F.
Shuck corn and leave husks attached to cob to use as holders.
In a small bowl, combine softened butter, chili powder, and powdered cheese packet or
creamy cheese sauce.
Spread butter on corn and wrap each ear individually in foil.
Place on the grill and close the lid or place in the oven.
Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender.
Remove foil and serve.
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Wine
& Dine On This Fruit!
Strawberries Marsala
Ingredients:
2 lbs strawberries, cleaned and cut in halves
1/4 cup sugar
1/4 cup sweet marsala wine
whipped cream
Preparation:
Toss together strawberries, sugar, and Marsala until sugar is dissolved.
Let macerate at room temperature for 30 minutes, tossing occasionally.
Serve topped with whipped cream.
Stays good for a week and still tastes awesome!
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Cold
Cake!
Strawberry Freeze
Ingredients:
12 CHIPS AHOY! Real Chocolate Chip Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, halved
Preparation:
Place cookies on bottom of 9-inch springform pan.
Mix cream cheese and sugar in large bowl with electric mixer on medium speed until well
blended.
Gradually add juice concentrate, beating well after each addition.
Stir in crushed strawberries.
Add whipped topping and stir with wire whisk until well blended.
Pour over cookies in pan.
Put in freezer for several hours or until firm.
Remove from freezer; let stand in refrigerator for about 15 minutes before serving.
Top with the halved strawberries.
Store leftover dessert in freezer.
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Culinary
Colors!
Rainbow Salad
Ingredients:
3
cups green cabbage, shredded
2 cups red cabbage, shredded
1/2 cup fresh strawberries, thinly sliced
1/2 cup raw carrots, scrubbed and match-stick cut
1/2 cup red bell pepper, match-stick cut
1/2 cup orange bell pepper, match-stick cut
1/2 cup snow peas, ends trimmed, cut in half, long way
2 green onions, medium dice
1/2 cup slivered almonds, toasted
1/4 cup balsamic or white vinegar (more to taste)
oil
1/4 teaspoon fresh black pepper (to taste)
salt (optional)
Preparation:
Combine all ingredients, adding oil of choice in amounts you desire.
Toss and chill.
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You
Can Use Cheddar But Velveeta Is Better!
Cheesey Chicken &
Vegetable Stir-Fry
Ingredients:
4 boneless skinless chicken breasts, cut up
2 Tbsp. Italian Dressing
3 cups fresh broccoli florets
1 medium red pepper, cut into strips
1 medium yellow squash, cut into slices
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up
1 Tbsp. milk
Preparation:
Cook chicken in dressing on medium-high heat in large nonstick skillet 5 to 7 minutes or
until chicken is done. Stir occasionally.
Add vegetables and stir.
Reduce heat to medium, cover and simmer 5 minutes or until vegetables are done.
Mix VELVEETA and milk in small microwavable bowl and nuke on HIGH for 2 to 3 minutes or
until VELVEETA is melted. Stir after 2 minutes.
Place chicken mixture on serving plate and top with cheese sauce.
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I
Found My Thrill At Cooked Berry Grill!
Baked Blueberries
According to Tufts University in Massachusetts, blueberries
have the most antioxidant power of 40 fruits and veggies they compared. This recipe comes
from The Doanleigh Inn in Kansas City, Missouri.
Ingredients:
4 cups blueberries
2 cups sour cream
2 tablespoons vanilla
2 cups packed brown sugar
Preparation:
Spoon the blueberries into 4, 4 oz oven proof ramekins.
Mix the sour cream with the vanilla.
Spoon over the blueberries.
Top with the brown sugar. This might seem like a lot of brown sugar, but it is required.
Broil 3 to 4 minutes and watch carefully.
The brown sugar should melt and caramelize but make sure it does not burn.
Leftovers can be placed in the refrigerator and served cold the next day, still tastes
great.
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Most
Wanted Peaches!
Peach Melba Dessert
Peach Melba was created in 1893 at the Savoy Hotel in
London by the famous chef Auguste Escoffier to celebrate diva Dame Nellie Melba’s
visit to London and has been labeled the most famous peach recipe of all time.
Ingredients:
2 pkg. (4-serving size) or 1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
2 cups unsweetened apple juice
2 cups water
4 large firm ripe peaches, halved, pitted
1 cup fresh raspberries
1/2 cup thawed Cool Whip brand Whipped Topping
Preparation:
Mix gelatin mix, apple juice and water in Dutch oven.
Bring to boil on medium-high heat.
Cook until gelatin is completely dissolved, stirring
frequently.
Add peaches; cover pan with lid.
Reduce heat to medium-low and simmer 15 to 20 minutes, or
just until peaches are tender.
Remove peaches from liquid.
Serve peaches warm or cover and refrigerate until ready to
serve.
Top with the raspberries and whipped topping.
Tip - For an easy and tasty recipe change, substitute
nectarines for the peaches and sliced strawberries for the raspberries.
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Bad
To The Bone!
Bar-B-Qued Pork Ribs
Ingredients:
BBQ Sauce:
1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
Zest of lime
Lime juice
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced
Spice Rub:
1 cup brown sugar
1/2 cup paprika
2-1/2 tablespoons ground black pepper
2-1/2 tablespoons salt
1-1/2 tablespoons chili powder
1-1/2 tablespoons garlic powder
1-1/2 tablespoons onion powder
1 - 2 teaspoons cayenne
3 pork spare rib racks (3 pounds or less each)
1 can beer (optional)
Preparation:
Baking time: 4 hours 45 minutes - Prep time: 45 mins
At least the night before you make the ribs, if not earlier, combine the BBQ sauce
ingredients in a saucepan.
Simmer over medium low heat for 1/2 an hour.
Chill overnight (keeps several months in the refrigerator).
The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix
together well.
Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
Allow to sit, refrigerated, overnight.
The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top
and bottom with about half of the remaining spice rub.
Let sit at room temperature for 45 minutes.
Take BBQ sauce out of refrigerator and allow to come to room temperature.
Heat oven to 200- 225 degrees Fahrenheit.
After the ribs sit at room temperature, put them in the oven on a large sheet tray, or
indeed several large sheet trays if needed.
Bake 4 hours.
If the ribs start to look dry, baste them with a little beer.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
About 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ
sauce.
Once ribs are done, baste them with more sauce, if you like.
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs.
Serve with plenty of extra sauce on the side.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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