Recipes Wanted!
By Vera White on Wed, Jul 1, 2009
I’m going out of town for a few days and won’t have another blog posting until next Monday. This seems like a perfect time for readers to start sharing some of their special recipes on “Recipe Roundup.”
So don’t disappointment me! Having those recipes to peruse when I get back will give me something to look forward to while I’m gone.
I am leaving you today with a Taste of Home salad recipe I think perfect for outdoor entertaining over this 4th of July holiday. It makes a ”big batch” and sounds like it would be a welcome accompaniment to any grilled entrée.
AND DON’T FORGET TO POST A RECIPE OF TWO!!
Mediterranean Salad
• 18 cups torn romaine (about 2 large bunches)
• 1 medium cucumber, sliced
• 1 cup crumbled feta cheese
• 1 cup cherry tomatoes, quartered
• 1 small red onion, thinly sliced
• ½ cup julienned roasted red sweet peppers
• ½ cup pitted Greek olives, halved
Dressing:
• 2/3 cup olive oil
• ¼ cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
In a very large salad bowl, combine the first seven ingredients. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
Yield: 28 servings (3/4 cup each).
Tags: Recipe Roundup
July 1st, 2009 at 5:41 pm
Hey, Vera,
Here’s a recipe for pork carnitas that I cooked on Father’s Day for the family. It turned out pretty good and I think you would enjoy it.
3 pounds boneless pork roast
Water
4 garlic cloves, roughly chop
1 medium onion, medium dice
3 teaspoons ancho chile powder
2 teaspoons cumin
1 small can tomato paste
3 tomatoes, diced
Salt
Pepper
12 warm corn tortillas
Cut the meat, with the fat, into 1-inch cubes. Salt and pepper the meat and then cover the pork with water a fairly big pan. Bring the water to a boil, and then lower the heat. Continue to cook uncovered until all the liquid has evaporated. Cook the meat until there’s a nice brown crust and then remove the meat from the pan and set aside.
If there’s some grease in the pan, keep about 2 tablespoons of the grease and add the onion and cook over medium/medium-low heat. If there’s not enough grease, add 2 tablespoons of vegetable oil. Once the onions are translucent, add garlic, tomatoes and tomato paste. Add the meat back into the pan and then add the ancho chile powder and cumin.
Stir constantly for a couple of minutes and then salt and pepper to taste.
This is great in corn tortillas with some fresh salsa and cilantro.
Enjoy!
July 7th, 2009 at 11:20 am
Steve:
I’m impressed! The recipe sounds very tasty and one I’m sure readers will enjoy.
I can hardly wait for the day when I open the site and see your recipe for meat loaf.
Your faithful employee, VW