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ODDS AND ENDS

Citrus Pomanders

Dips for vegetables and bread
Papaya Smoothie
Cheese Torta
Yogurt Cheese


CITRUS POMANDERS

Choice of citrus fruits, such as navel oranges, lemons, or limes
Pen or fine-tip marker
thin wooden skewer or toothpicks
whole cloves
assorted ribbons, hot-glue gun, and U-pins (optional)
With pen, draw dots on skin of fruit to make design of your choice. With skewer, pierce fruit at marked points. Insert whole cloves into pierced points. If you like, hot-glue ribbon to fruit for festive look and use additional ribbon to make loop for hanging. Anchor ribbon loop with U-pin.
Place completed pomanders on wire rack in a cool place for about 2 weeks. Make these nonedible decorative pomanders at least 2 weeks before placing in gift basket--this will allow time for fruit to dry out. (If any pomanders should develop mold, discard them). Once they are dry, they keep for months. You can also use these freshly made on a ribbon and tie them to your belt for faire use. They often did this to cover the stench of the cities rank odors.



Dips for vegetables and breads

SPINICH DIP
1 Cup Mayonnaise
1 1/2 cups sour cream
1 ojg (10) oz dchopped spinich, thawed drained
1 a/4 oz Knorr vegetable soup and receipe mix
1 can 8 ox waer chestnuts, drained, chopped (optional)
3 green onions, chopped

Guacamole Dip
1/2 cup Mayonnaise
1 large avocado, peeled, mashed
1 small tomato, chopped
1/4 cup minced onion
1/4 cup drained chopped green chilies
1 Tbsp. lemon juice
1/2 tsp. salt

Ginger Lime Dip
1/2 cup Mayonnaise
1/2 cup sour cream
2 tsp. grated lime peel
1 Tbsp. lime juice
1 Tbsp. honey
1/2 tsp. ground ginger

French Onion Dip
1/2 cup Mayonnaise
2 cups sour cream
1 pkg. 1.9 oz Knorr french onion soup and recipe mix

Mix each receipe by stirring the indgredients in the reciepe until well mixed. It's just that simple!



SMOOTHIES - DRINKS

DOUBLE PAPAYA SMOOTHIE
1/2 Ripe Papaya, peeled, seeded and chopped
1 cup well-chilled papaya juice, pasion fruit, paapaya-mango juice or other blend or exotic fruit juices
2 ice cubes cracked into pieces
1 1/2 teaspoons fresh lime juice (or to taste)
Fresh mint sprig
Combine papaya, juice and ice in blender and puree until smooth. Add lime juice. Pour into tall glass. Garnish with mint. Serve immediately.


Cheese Torta


1 1/3 to 1 3/4 Yogurt Cheese
1/2 to 3/4 cup Cilantro Pesto
Fresh Cilantro or basil sprigs, rinsed
Thin bbaguette slices
1. Line a wide-mouth, 2-3 cup non-corrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.
2. Press a fourth of the Yogurt Cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day.



Yogurt Cheese


Prep Time: about 5 minutes, plus 24 hours to 4 days to drain
NOTES: Don't use a brand of yogurt made with gelatin (check the ingredient list on the carton)--it won't drain. Drain the yogurt at least 24 hours before using: the longer you drain it, the thicker and creamier the cheese will be but the less you will get (the volume of cheese also vaires with brand of yogurt used). Use this nonfat cheese to make the Yogurt Cheese Torta with Pesto. Chill airtight up to 9 days from when you began draining it; occasionally drain off any whey that accumulates. Discard cheese if moldy or sour smelling.
1. Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom. Line strainer with two layers of cheesecloth or a clean muslin or linen towel.
2. Scrape 1 quart (2 lb) plain nonfat yogurt (without gelatin: see notes) into cloth. Enclose strainer and pan airtight in plastic wrap.
3. Chill at least 24 hourse or up to 4 days, pouring off liquid (the whey) as it accumulates.
4. Unwrap yogurt cheese and scrape from cloth.



Poppy Seed Dressing


1/3 cup sugar
5 tablespoons cider vinegar
2-1/2 teaspoons poppy seeds
1 1/2 teaspoons grated onion
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup vegetable oil
In a small bowl, combine the first six ingredients. Slowly whisk in oil. Cover and refrigerate. Serve with fruit. Yield: 1 1/2 cups.