Calling All Cooks!
Feb 28, 2009 04:00PM ● By Super Admin
2 cucumbers, sliced
2 tbsp. mayonnaise
1 sliced tomato (optional)
1/4 cup Bernstein’s cheese and garlic Italian dressing
Garlic salt to taste
Cucumber Salad
by Doreen Spring
Peel and slice cucumbers; place in a medium-size bowl. Add dressing and mayonnaise. Stir until well blended. Add garlic salt to taste. Add more dressing or mayonnaise as needed to reach desired taste.
Sequoia Old Fashion
by Sequoia Restaurant
Muddle or Crush the following in a glass:
1 sugar cube
1 maraschino cherry
1/2 orange slice
3 dashes of bitters
1 ice cube
Fill glass with ice. Add 2 ounces of Whiskey. Top with Club Soda, orange slice & cherry garnish.
Pineapple Curry
by Kelly Carnahan
1-2 tbsp. oil
1-2 cloves garlic, chopped
15 fresh basil leaves, chopped
1/4-1/2 tbsp. red curry paste
2 cans coconut milk
1 tomato, chopped with skin removed
1 large can cubed pineapple, drained
4 tbsp. fish sauce
2 tsp. brown sugar
1/2 lime, squeezed
16 prawns, raw (optional)
1 lb. chopped chicken, uncooked
1 tbsp. Serrano chili, chopped (about 1or 2)
In a little oil, sauté garlic and basil until basil is browned. Remove from pan, set aside. Cook curry paste briefly to develop aroma. Add one can of coconut milk, fish sauce, tomatoes, pineapple, lime juice and brown sugar. Stir to combine. Add chicken and stir until cooked. Add prawns and stir until cooked through. Add remaining can of coconut milk, chili peppers and reserved basil/garlic. Serve over Jasmine rice. Add more or less curry paste to spice it up or down.
Potato Chip Cookies
by Melissa Woods
1 cup butter
1/2 cup sugar
1/2 cup pecans
1 tsp. vanilla
1/2 cup crushed potato chips
2 cups self-rising flour
Preheat oven to 350 degrees. Mix butter, sugar, pecans and vanilla. Add crushed potato chips and flour. Form into small balls and place on an ungreased cookie sheet. Press balls with bottom of a glass dipped in sugar. Bake 8-10 minutes.
For more of our featured recipes from this month's cover story be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email [email protected], or call 916-988-9888.
2 tbsp. mayonnaise
1 sliced tomato (optional)
1/4 cup Bernstein’s cheese and garlic Italian dressing
Garlic salt to taste
Cucumber Salad
by Doreen Spring
Peel and slice cucumbers; place in a medium-size bowl. Add dressing and mayonnaise. Stir until well blended. Add garlic salt to taste. Add more dressing or mayonnaise as needed to reach desired taste.
Sequoia Old Fashion
by Sequoia Restaurant
Muddle or Crush the following in a glass:
1 sugar cube
1 maraschino cherry
1/2 orange slice
3 dashes of bitters
1 ice cube
Fill glass with ice. Add 2 ounces of Whiskey. Top with Club Soda, orange slice & cherry garnish.
Pineapple Curry
by Kelly Carnahan
1-2 tbsp. oil
1-2 cloves garlic, chopped
15 fresh basil leaves, chopped
1/4-1/2 tbsp. red curry paste
2 cans coconut milk
1 tomato, chopped with skin removed
1 large can cubed pineapple, drained
4 tbsp. fish sauce
2 tsp. brown sugar
1/2 lime, squeezed
16 prawns, raw (optional)
1 lb. chopped chicken, uncooked
1 tbsp. Serrano chili, chopped (about 1or 2)
In a little oil, sauté garlic and basil until basil is browned. Remove from pan, set aside. Cook curry paste briefly to develop aroma. Add one can of coconut milk, fish sauce, tomatoes, pineapple, lime juice and brown sugar. Stir to combine. Add chicken and stir until cooked. Add prawns and stir until cooked through. Add remaining can of coconut milk, chili peppers and reserved basil/garlic. Serve over Jasmine rice. Add more or less curry paste to spice it up or down.
Potato Chip Cookies
by Melissa Woods
1 cup butter
1/2 cup sugar
1/2 cup pecans
1 tsp. vanilla
1/2 cup crushed potato chips
2 cups self-rising flour
Preheat oven to 350 degrees. Mix butter, sugar, pecans and vanilla. Add crushed potato chips and flour. Form into small balls and place on an ungreased cookie sheet. Press balls with bottom of a glass dipped in sugar. Bake 8-10 minutes.
For more of our featured recipes from this month's cover story be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email [email protected], or call 916-988-9888.