Category Archives: Salads

Fruit and Vegetable Salads

Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved

 

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce
 
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A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Author:
Recipe type: Dessert, Salad
Cuisine: American
Serves: 5 cups
Ingredients
  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1½ cups water to cover pears again more or less to your preference
  • ⅓ cup white sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon grated fresh nutmeg or ground nutmeg
  • ½ teaspoon vanilla
Instructions
  1. Wash and peel pears.
  2. Core and cut into ½ inch pieces into a pan of water with 1 tablespoon lemon juice.
  3. Drain the pears and put into 4 quart sauce pan.
  4. Add water to cover pears, add 1 tablespoon of lemon juice.
  5. Add the sugars and salt.
  6. Cook to boiling for 5 minutes.
  7. Add the cinnamon, allspice and nutmeg.
  8. Cook for 30 minutes, longer if preferred for a softer pear.
  9. Remove from heat; add the vanilla.
  10. Puree in small batches ½ cup to 1 cup of to the thickness preferred.
  11. Pour into bowl to store or pour into clean sterile pint jars.
  12. Refrigerate until use.
Notes
Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

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The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
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Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Peas and cauliflower are not vegetables often served.  Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas.  Cauliflower is in almost every vegetable tray  set up at the grocery or buffet.  It is a once-in-awhile vegetable on my table.  After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.

Peas, Cauliflower and Cashew Salad
 
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Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
Ingredients
  • ½ pound bacon, fried, drained and crumbled
  • 10 ounces frozen peas
  • 1 cup cauliflower, cut into small pieces
  • 1 cup celery, diced
  • ¼ cup green onions, diced
  • ¼ cup yellow mini pepper, diced
  • 1 cup cashew pieces, lightly salted
  • 1 cup Hidden Valley Ranch dressing
  • ½ cup sour cream
Instructions
  1. Fry bacon, drain on paper towel.
  2. Cool and crumble in small pieces.
  3. Wash and cut the cauliflower, celery, green onions and peppeer
  4. Mix the Ranch dressing and sour cream.
  5. Mix bacon and vegetables together, except peas, into a large bowl.
  6. Stir in the dressings.
  7. Pour into a large serving dish, refrigerate.
  8. Add the frozen peas 45 minutes to 1 hour before serving.
Notes
This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees...................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
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All rights reserved.

 

Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your  immune system.  To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave.  Boiling the cauliflower in water causes it to lose those nutrients.

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

 Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower                                                        

Netta Belle's Choice cookbookinabox

Julia Ann

Julia Ann

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Yukon Gold Potato Salad

Summer time for picnics and favorite foods:  Potato Salad

Summer is the time to bring out the salads and serve food we do not cook all winter when we are hungry for comfort foods.  Let’s call potato salad as the summer time comfort food.  What else goes with hot dogs, hamburgers, bratwursts, and barbecues and picnic? 

I usually use Russet potatoes for potato salad, however, while at the Farmer’s Market there were fresh Yukon Gold Potatoes.  I had to try them; successfully using the same recipe, I marinated the cooked hot peeled potatoes with the sweet pickle relish to add more sweet and distinctive flavor.

Yukon Gold Potato Salad

Yukon Gold Potato Salad
 
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Yukon Gold potatoes are used to make a flavorful potato salad to serve at picnics, family, and company dinners.
Author:
Recipe type: Salad
Cuisine: American
Serves: 6 servings
Ingredients
  • 5 Yukon Gold potatoes, medium size
  • Water to cover
  • 1 teaspoon of salt
  • ¼ cup sweet pickle relish, more if needed to flavor potatoes
  • ¼ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • 1 hard boiled egg, diced
  • ½-3/4 cup low-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seed
  • salt and pepper to taste
  • dash paprika
Instructions
  1. Boil the washed, unpeeled potatoes in the water and salt, until tender, 20-25 minutes.
  2. Drain off water
  3. Peel potatoes
  4. Dice in ½ inch sizes, use potatoes that crumble into pieces or somewhat mashed
  5. Add the pickle relish to absorb into the potatoes to add flavor, more or less as needed for taste.
  6. Add the vegetables and egg to the potatoes
  7. Combine mayonnaise, prepared mustard and celery seed.
  8. Add salt and pepper to taste.
  9. Carefully stir dressing into the potatoes, vegetables and egg.
  10. Refrigerate overnight.
Notes
My preference is mashed potato salad, so having crumbles or broken bits of potato pieces is not a problem. A firmer potato will result by not cooking it as long if preference is for a bigger bite of the potato............................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Yukon Gold Potato Salad

Yukon Gold Potato Salad

 

Summer time meals are so easy to fix without getting into sandwiches and chips.  We are having plenty of green beans, , sauteed yellow squash, zucchinis, fried corn and tomatoes with our potato salad.  Next comes the fresh fruits of fall.

Summer Garden Vegetables

Summer Garden Vegetables

Summer Dinner

Summer Dinner

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®Netta Belle's Choice cookbookinabox brings you great recipes for your cooking experience ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Crock Pot Applesauce

 

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Crock Pot Applesauce
 
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Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 pints
Ingredients
  • 15 large apples
  • 2 tablespoons lemon juice
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon cinnamon.
Instructions
  1. Put 2 tablespoon lemon juice into large bowl.
  2. Peel, core and cut apples into 1½ inch chunks or 8ths put into the large bowl.
  3. Stir frequently to get the lemon juice on the apples to prevent browning.
  4. Put into the crock pot.
  5. Add the water, sugar and cinnamon.
  6. Cook in the crock pot for 2 hours on high.
  7. Mash with a potato masher to desired consistency.
  8. Put into clean pint jars and cover with lids,
  9. Store in refrigerator to use.
  10. Or store cans on the shelf after water bath canning.
Notes
This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired...................................................................................cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

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Fresh Cranberry Orange Salad

Thank you for the  Cranberry

Fresh Cranberry Orange Salad

Fresh Cranberry Orange Salad

 The fresh glossy tart red berries of winter celebrations are here in abundance as Thanksgiving and winter holidays begin. Cranberries are at their peak from October through December.  Although available all year in juices, canned, dried and frozen cranberries, there is something more festive and delicious to use the fresh cranberry.  Bags of fresh cranberries are readily available to freeze and have during the year. 

Nutritional Benefits

The cranberry belongs to the same genus as the blueberry and a good source of ellagic acid, an antioxidant compound.  Cranberry juice is known for the healing power of prevention and treating urinary tract infections.  The cranberry antioxidant provides important anti-inflammatory benefits to the cardiovascular system, digestive tract and protection against breast, colon, prostate cancers. 

The maximum nutrients and taste of cranberries are retained best when used  fresh and not prepared in a cooked recipes.  When frozen they can be chopped in a blender for fresh cranberry salads, or unfrozen tossed in salads or added to a favorite fruit juice.  Dried sweetened cranberries provide another source of the nutritional benefits to add to cereals, salads, rice, breads, cakes and brownies or a serving size of 1/3 cup to eat by the handful.

Cranberry Cooking

o   Combine cranberries with apples, oranges and  pineapple pecans and sweeten with honey or fruit juice for a salad.  o   Red gelatin combined with  whole cranberry sauce, crushed pineapple, chopped apple and  chopped walnuts makes an attractive salad for the holiday table.                                                                                                                                            o   Cooked sweeten cranberries make a good side dish to serve with roast turkey or ham.  Boil one cup of water, one cup of sugar, add 3 cups of cranberries.  Cook 10 minutes, or berries pop, pour into serving dish; let cool to room temperature.   The sauce can be refrigerated and served cold.                                                                                                        o Dried cranberries can be utilized in salads, breads, and with entrees such as Cranberry Balsamic Glazed Chicken.                                                                                                     


Cranberry Orange Salad
 
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A salad when served on lettuce or relish to be served with entrees of turkey, ham or pork . Cranberry Orange Salad for all seasons, not just Thanksgiving.
Author:
Recipe type: Salad or Relish
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder, cherry, orange, or lemon
  • ¼ cup coarsely chopped pecan
Instructions
  1. Chop cranberries in blender or food processor.
  2. Pour into large bowl.
  3. Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  4. Add the orange pieces to cranberries.
  5. Stir in the sugar, gelatin powder and pecans.
  6. Cover; refrigerate at least 2 hour to dissolve sugar and cool.
Notes
Fresh Cranberry Salad can be frozen after it is made. Thaw salad in the refrigerator........................................................................................................... .cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Look at these interesting Cranberry Recipes:

Annie’s Eats – Glazed Cranberry Lemon Cake

Simply Recipes – Jalapeno Pepper Jelly

cuisinart – Apple Cranberry Stuffed Pork Roast

cookbookinabox – Cranberry Balsamic Glazed Chicken

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Marinated Vegetable Salad

Marinated Vegetable Salad

Marinated Vegetable Salad

Some like it quick with the taste of home made,

While fixing a beef roast dinner to post, keeping track of the recipe,  taking pictures, and still attempting to have a full meal prepared in a timely way can be a challenge. Even then, dinner was 2 hours later than planned.  However, everything was done on time. The post on the Roast Beef Dinner and How-To are to come later.  Keep following to see the rest of the dinner.  Marinated Vegetable Salad was served with the dinner for two.

Mixed Frozen Vegetables

Mixed Frozen Vegetables

Marinated Vegetable Salad is quick and easy even in the days when the vegetables where poured from individual cans. Now using one or two packages of frozen mixed vegetables makes it even quicker.  Using a purchased oil and vinegar salad dressing”  or your choice to marinate will be time saving also.

Purchased Salad Dressing

Purchased Salad Dressing

Since this was a dinner for two, I used only one package of the frozen mixed vegetables for the Marinated Vegetable Salad.   I did add diced onion, diced red pepper and made the oil and vinegar dressing for marinating.

Marinated Fegetable Salad is served.

Marinated Vegetable Salad is served.               

Marinated Vegetable Salad
 
Prep time
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A quick and easy salad made from frozen mixed vegetables and seasoned with fresh parsley. A salad to enjoy on picnics, carry-ins or holiday dinners.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 12-ounce package frozen mixed vegetables
  • ¼ cup onion, diced
  • 2 tablespoons red bell pepper, diced
  • 1 tablespoon fresh parsley, minced
  • ½ cup cider vinegar
  • ¼ cup vegetable oil
  • ¼ cup sugar
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • ¼ teaspoon pepper Netta Belle's Choice Black Pepper
  • ½ teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • ⅛ teaspoon or less Netta Belle's Choice Crushed Red Pepper
Instructions
  1. Put the frozen vegetables in a bowl.
  2. Microwave just to thaw, 2-3 minutes.
  3. Stir, add the diced onion, red bell pepper and parsley.
  4. Mix the vinegar, oil, sugar and seasonings.
  5. Pour over the vegetables and blend.
  6. Chill several hours or overnight, stir occasionally.
Notes
The recipe for the oil and vinegar dressing can be made to your preferences in the amount of sugar and seasonings or quanity.------------------------------------------
Julia And and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Roast Beef Dinner for Two  

Roast Beef Dinner for two at home.

Roast Beef Dinner for two at home.

Look for the Roast Beef How-To coming soon at cookbookinabox.com

Here are some interesting sites to check out for salad recipes.

All Things Related to Home – Corn Salad

Annie’s Eats – Black Bean, Corn and Avocado Salad

Simply Recipes – Black Bean Salad

 

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Ham Salad Spread

Spring time and ready for a picnic lunch!

These are times of minus temperatures,  –1 to  -21 degrees, piles of snow, school closings, road accidents, frozen water lines,  etc.  Enough of that!  How about looking for some spring flowers and plan the first picnic?  I will bring Ham Salad Spread for sandwiches and cracker appetizers.  Let’s see;  we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good:  fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top.   Just because it is the first picnic of year, I would add a big bag of potato chips.  Are you with me?

Ham Salad spread on Sandwiches and Crackers

Ham Salad Spread on Sandwiches and Crackers

I will even bring the spring flowers.  The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow.  They are hardy little buggers to enjoy.

Spring Crocus

Spring Crocus

Then soon daffodils  will be showing off.

Daffodils awaking from winter

Daffodils awaking from winter.

Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.

Back Yard Red Bud Tree

Back Yard Red Bud Tree                                                                                                           

Enough dreaming about spring.

Ready for a Ham Salad Spread sandwich and crackers.

Ham Salad Sandwich and on crackers for appetizer

Ham Salad Sandwich and  crackers for appetizer

Ham Salad Spread
 
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A sweet and spicy Ham Salad Spread to be used on crackers topped with veggies or a sandwich spread for luncheon, buffet or an anytime picnic.
Author:
Recipe type: Appetizer or Sandwich Spread
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 cups ham in 1-inch cubes
  • ½ cup Colby Cheese in 1-inch cubes
  • 3 tablespoons chopped onion
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • ½ to ¾ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 8 drops hot pepper sauce
Instructions
  1. To reduce the salt in the ham cubes, drain and rinse with running water.
  2. Put the ham cubes, cheese cubes, onion, relish and lemon juice into food processor.
  3. Pulse about 3-4 times until ham is finely chopped.
  4. Add the remaining ingredients and process until well blended.
  5. Scrape the sides of the bowl as needed.
  6. More mayonnaise, mustard or hot sauce may be added to your taste.
  7. Put ham salad into serving bowl and refrigerate until ready for use.
  8. Serve on assorted crackers or breads.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Ham Salad Spread Sandwich and appetizer.

Ham Salad Spread Sandwich and Appetizer

And for dessert American Apple Pie

Apple Pie

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

 

 Gourmet Spinach-Romaine Lettuce Salad

My first “gourmet salad”, Spinach-Romaine Lettuce Salad, big time and new idea in 1978.  Bon Appétit was probably the originator of this recipe.  At that time mixing fresh mushrooms and oranges in salad was being original.  How times have changed!  No longer do we expect  the same foods being served together.  An example:  meat loaf made with ground beef, served with white mashed potatoes, gravy and green beans with iceberg lettuce salad. Consider a new take on the same menu:  meat loaf made with ground turkey, risotto , Brussels sprouts with pearl onions and sesame seeds and pear salad.

Brussels Sprouts with Pearl Onions

Brussels Sprouts with Pearl Onions and Sesame Seeds

Diversity of our neighborhoods and communities have made diversity in the foods we eat and have available at our grocers and Farmer’s Market.  In my city  there are multiple Asian and Hispanic grocery stores  in addition to the chain and big box stores that offer a variety of foods to meet the needs of most nationalities and for those just wanting to learn new recipes and tastes to broaden our understanding of flavors, cooking, and even cultures.

Spinach-Romaine Lettuce Salad
 
Prep time
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A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.
Author:
Recipe type: Salads
Cuisine: American
Serves: 4
Ingredients
  • 3 cups fresh baby spinach
  • 3 cups fresh romaine leaves and hearts, torn into bite size
  • ½ cup fresh crimini mushrooms, sliced
  • 4 slices bacon
  • 1-2 navel oranges
  • ¼ cup toasted whole almonds
  • Seasoned Vinaigrette Dressing
Instructions
  1. Wash and dry spinach and romaine leaves and hearts.
  2. Slice the mushrooms
  3. Fry the bacon crisp and drain on toweling paper. Break bacon into small pieces.
  4. Cut off the peel and white pith on the navel oranges, cut in ½ inch slices and quarter.
  5. Toast the almonds, allow to cool.
  6. Assemble the greens into a large bowl.
  7. Add some of the vinaigrette and mix greens.
  8. Add mushrooms, bacon, oranges and almonds.
  9. Mix more vinaigrette or have available for serving.
Notes
Sliced red onions and/or feta cheese are also additions to be added to this salad.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

This recipe is not exotic nor in 2015 is it very ”gourmet” or different.  It is a salad that is great in the winter time with the oranges and the current fad of bacon on everything.  This is just a reminder of ingredients with a different mix,  ago-to recipe to add to your collection. Enjoy.

Menu Suggestions:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bringsyou great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

A few years ago I was cleaning out boxes stored in a closet.  I found a cookbook in a box, Williams-Sonoma, Simple Italian Cooking recipes by Chuck Williams.  These recipes started my adventure in Italian cooking and eating.  The Mediterranean Diet works for my family with plenty of fresh vegetables and fresh fruit.  My Caramelized Oranges with Almonds is adapted from a favorite recipe “Oranges with Mint and Toasted Almonds.”  I made a few changes to  the recipe and serve as  an appetizer, salad or dessert.  It is wonderful with a brunch instead of orange juice.  Put the oranges on spinach or romaine lettuce the syrup for dressing;  there is a salad for dinner of chicken and pasta.  After eating a heavy meal of beef stew, Caramelized Oranges with Almonds lend a sweet and light dessert to the meal.

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds
 
Prep time
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A dish of fresh oranges in mild sweet syrup with toasted almonds and coconut for an appetizer, salad or dessert.
Author:
Recipe type: Appetizers / Salad / Dessert
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tablespoon slivered orange zest
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet Marsala wine (optional)
  • 4 large navel oranges
  • 4 tablespoons toasted almond slices
  • 4 tablespoons toasted shredded coconut
Instructions
  1. Wash and dry oranges.
  2. Grate the rind off the oranges to get the zest.
  3. Cut off the top and bottom of the oranges.
  4. Cut off the peel and white pith.
  5. Slice the peeled oranges into ½ inch slices, put into a serving bowl.
  6. Save any orange juice.
  7. In a medium sauce pan, put the zest, sugar, lemon juice, wine and orange juice.
  8. Cook over medium heat until mixture is amber colored, about 5 minutes without stirring.
  9. Remove the syrup from heat and pour over the orange slices.
  10. Serve chilled or at room temperature.
  11. Serve slices with the toasted almonds and toasted coconut on top.
Notes
Inspired by Williams-Sonoma Simple Italian Cooking...........................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions of other recipes to serve with Caramelized Oranges

How do you store your recipes?

I store my recipes in ……….

Cookbookinabox of Gourmet and Everyday Recipes

Cookbookinabox of Gourmet and Everyday Recipes

 

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

Simply Salads by cookbookinabox

cookbookinabox trip to the Farmer's Market

cookbookinabox trip to the Farmer’s Market

Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner.  Fresh vegetables and fruit can show up in the whole meal or menu.  Check out the menu below.

A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking.  Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.

Which recipe would you like to make?  Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.

       Select a recipe from each of the following list of foods to plan a menu for dinner.

Appetizer:  Celery and carrot sticks, pineapple chunks and strawberries

    Bread:  Sweet Potato & Cranberry Nut Bread or Sweet Wheat Bread

       Soup:  Summer Vegetable Soup or Corn and Mushroom Chowder

           Salad:  Cabbage Apple Slaw  or Vegetable Fusilli Salad

               Entree:  Asparagus Tart or Collard Greens, Corn and Tortilla Strata

                   Vegetable:  Braised Carrots & Fennel,   Savory Baked Corn

                        Dessert:  Chocolate Cake or Apple Cobbler

                            Snack:  Molasses Cookies or Grand Canyon Hermit Cookies

How about quick and easy salads?

                                 Simply Salads by cookbookinabox®

Tomato avacado simple salad_0953Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach.  Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.

Pear orange simple salad _3797Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top.  Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad.  Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.

Orange almond simple salad_3727Salad or dessert, a little of each,  a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top.  The juice provide its own dressing.  This simple salad would be a sweet ending to the Corn and Mushroom Chowder.

As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning  eye-appealing  presentation we get overwhelmed and frazzled.  Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.

Recent Recipes are free online.  You may reach it by www.cookbookinabox.com/blog or cookbookinabox.com.  Also follow us and Like us on Facebook.   Give us a a like on G+.

You can subscribe to receive new recipe posts as they are published, remove Juliaann @cookbookinabox.com and insert your e-mail address in the box on the right.  E-mails are not used by any other blogger and are for receiving these recipe notices only.

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Cabbage Apple Slaw Netta Belle’s Choice

One of the advantages of social media food communities, it gets me out of my box.  I look at all the food pictures and the recipes which give me ideas.  Some I don’t adventure into as they are beautiful, but  I am not ready to attempt.  Those are usually beautiful to look upon are desserts and too fattening, but would be oooh so good. Hurrah for the chefs and creators!

Cabbage Apple Slaw

I saute shredded cabbage and apples with caraway seed. Why not try apple salad ingredients with shredded cabbage.  I like to use Gala apples or Golden Delicious apples, use the apple of your choice. Cabbage Apple Slaw is a salad give many benefits to health.

Health Benefits

*Cabbage is high in beta-carotene, vitamin C, antioxidants for protection against disease.
Apples provide fiber to maintain digestive health.
Walnuts are high in vitamin E, copper and magnesium are heart-healthy nutrients.
Celery is recommended to lower cholesterol levels and high blood pressure.
Sunflower seeds contain plant sterols which can lower LDL cholesterol.
Raisins provide potassium, fiber and iron, also to promote better heart health.
Ginger aids in digestion, relieve motion sickness, and arthritis relief.

Cabbage Apple Slaw

Cabbage Apple Slaw-Netta Belle’s Choice

Cabbage Apple Slaw Netta Belle's Choice
 
Prep time
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Total time
 
A heart-healthy crispy salad of cabbage, apples, celery and walnuts. A salad for all seasons.
Author:
Recipe type: Salads
Cuisine: American
Serves: 8
Ingredients
  • 3 cups shredded white cabbage
  • 2 chopped apples in ½-inch pieces
  • 1 teaspoon lemon juice
  • ½ to ¼ cup chopped celery
  • ½ cup chopped walnuts
  • ¼ cup salted sunflower seeds
  • ¼ cup white raisins
  • 1 tablespoon fresh ginger, finely minced
  • DRESSING
  • 1 tablespoon honey
  • 3 tablespoons lemon juice
  • ½ cup lite mayonnaise
  • ⅛ teaspoon celery seed
Instructions
  1. Put the shredded cabbage in a large bowl.
  2. Dice the apples, stir in the lemon juice to prevent browning of the apples.
  3. Add apples to the bowl of cabbage.
  4. Add the celery, walnuts, sunflower seeds, raisins and ginger.
  5. DRESSING
  6. Heat the honey 10 seconds in microwave to liquefy honey to enhance blending.
  7. Stir in the lemon juice, mayonnaise and celery seed.
  8. Blend ingredients to smooth sauce,
  9. Pour over the cabbage apple slaw and stir to mix.
  10. Refrigerate at least 1 hour before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

*Yeager, Selene and the Editors of Prevention, The Doctors Book® of Food Remedies. 2007.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Marshmallow Pineapple Tropical Salad

Marshmallow Pineapple Tropical Salad
 
Prep time
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Total time
 
A light salad or dessert for a luncheon or buffet. Easy to prepare and can be made with favorite fruits and nuts.
Author:
Recipe type: Salads
Cuisine: American
Serves: 8
Ingredients
  • 1 20 ounce can of pineapple tidbits
  • 3 tablespoons honey
  • 3 tablespoons of cornstarch
  • 2 eggs, beaten
  • 1 tablespoon butter
  • 1½ cups small marshmallows
  • ¼ cup dates, chopped
  • ¼ cup pecans, chopped
  • ¼ cup oranges, chopped
Instructions
  1. Drain juice from pineapple into double boiler. Reserve pineapple tidbits.
  2. Add honey, cornstarch and eggs to pineapple juice.
  3. Whisk to blend, stir while cooking to thicken.
  4. Stir in the butter and cool.
  5. Pour the thickened dressing into a serving bowl.
  6. Fold in pineapple, marshmallows, dates, pecans and oranges.
  7. Chill a few hours before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Marshmallow Pineapple Tropical Salad
Marshmallow Pineapple Tropical Salad

Marshmallow Pineapple Tropical Salad

 This is a quick and light salad for a buffet or as a dessert.  It is easy to create a different taste just by changing the  fruits and nuts.

Heating ingredients for the dressing in a double boiler.

Heating ingredients for the dressing in a double boiler.

 

Ingredients for marshmallow pineapple salad

Dates, marshmallows, pecan, pineapple tidbits and orange make up the tropical salad.  Maraschino cherries add color as well as sweetness.  Be creative in your selection.

 

Marshmallow Pineapple Salad ready for lucheon or buffet.

Marshmallow Pineapple Tropical Salad ready for luncheon or buffet.                                                                                                                                                                                                                                                                                                                 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice
 
Prep time
Cook time
Total time
 
A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 8
Ingredients
  • 8 ounces dry tri-vegetable fusilli pasta
  • ¾ cup asparagus, cut in 1-inch lengths
  • ⅓ cup red onion, diced
  • ½ cup black olives, sliced
  • ⅔ cup tomato, diced and seeds removed
  • 2 tablespoons of parmesan cheese
  • ⅓-1/2 cup Basil Red Wine Vinaigrette
  • BASIL RED WINE VINAIGRETTE
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar or more to taste.
  • 1 tablespoon fresh basil or 1 teaspoon dried basil
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
Instructions
  1. Cook the fusilli according to manufacturer's directions.
  2. Rinse in cold water and refrigerate to cool before assembling salad.
  3. Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  4. Rinse in cold water; refrigerate to cool.
  5. Dice and slice the onion, olives and tomato.
  6. Put all ingredients into a large bowl.
  7. Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  8. Heat the vinaigrette slightly to dissolve the sugar if needed.
  9. Pour the Vinaigrette over the pasta and vegetables.
  10. Refrigerate at least 2 hours before serving.
  11. Spinkle parmesan cheese over the salad before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.

Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

 

Vegetable Fusilli Salad Plate

Vegetable Fusilli Salad Plate

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.


Beets with Balsamic Vinegar
 
Prep time
Cook time
Total time
 
A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 6-8 beets 2 inches in diameter
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • Netta Belle's Choice Pacific Ocean Sea Salt to taste
  • Netta Belle's Choice Black Peppers 100% Pure High Oil to taste
  • 1 teaspoon fresh parsley, finely chopped
Instructions
  1. Preheat oven to 425 F
  2. Prepare oven-proof dish for baking.
  3. Wash and trim beets, leaving 4 inches of stems on top and the root end.
  4. Steam in pressure cooker or steamer for 15 minutes.
  5. Briefly cool in water.
  6. Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  7. Cut beets into 1-inch cubes, lay in baking dish.
  8. Whisk together canola oil, balsamic vinegar, salt and pepper.
  9. Pour over the beets turning to coat evenly.
  10. Bake for 10 minutes.
  11. Remove to serving dish.
  12. Sprinkle with chopped fresh parsley.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Fourth of July Lunch Menu with Apple Pie Recipe

Fourth of July Lunch Menu with Apple Pie Recipe

Menus do not have to be elaborate to be tasty or for it to be a party or picnic. Lemon Bar-B-Que Chicken Breasts  pieces, served with baked beans, Summer Time Cole Slaw and American Apple Pie tops off an easy holiday lunch or picnic.

Fourth of July Lunch

                               Fourth of July Lunch

The zesty Lemon-Bar-B-Que recipe is in the cookbookinabox® Menu 101.  The Netta Belle’s Choice® Summer Time Cole Slaw is given in previous post for the recipe in this blog.  Use your favorite baked beans recipe or purchase sweet and spicy flavored baked beans. style American Apple Pie recipe follows.

American Apple Pie

American Apple Pie

American Apple Pie
 
Prep time
Cook time
Total time
 
Celebrate July 4th with a Golden Delicious Apple Pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • DOUBLE 9-INCH PIE CRUST
  • 2 cups all-purpose flour
  • ½ cup cold unsalted butter
  • ⅓ cup cold vegetable shortening
  • ½ teaspoon salt
  • 5-6 tablespoons ice water
  • ----------------
  • APPLE PIE FILLING
  • 5-6 medium Gold Delicious apples, peeled and sliced
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ½ cup light brown sugar, firmly packed
  • 2 tablespoons instant tapioca
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 1 teaspoon butter
  • 5-6 medium
Instructions
  1. PIE CRUST
  2. Combine flour, cold butter and cold shortening in large bowl.
  3. Use mixer to blend to corn meal texture.
  4. Add water by tablespoons just until dough begins to stick together.
  5. Gather into a large ball.
  6. Divide into two, flatten and wrap in plastic wrap to refrigerate 30 to 60 minutes.
  7. Roll out between wax paper or generously floured board.
  8. Line the bottom of 9-inch pie plate.
  9. Roll out second ball of dough for the top crust.
  10. ------------
  11. APPLE PIE FILLING
  12. Preheat oven to 425 F.
  13. Slice apples into lemon juice, stir to coat. (Prevents apples from browning.)
  14. Mix sugars, tapioca and spices in large bowl.
  15. Drain apples.
  16. Pour apples into sugar mixture, blend to coat apples with sugar mixture.
  17. Pour filling in prepared pie plate.
  18. Dot top with butter,
  19. Cover with second pie crust.
  20. Make small holes to allow steam escape while baking.
  21. Bake 15 minutes at 425 F.
  22. Reduce heat to 350 F, bake 35 to 45 minutes more.
  23. Cover with aluminum foil if top browns too fast.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

                      Enjoy your American Apple Pie with your Fourth of July Lunch Menu.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Summer Time Coleslaw

May to September is Picnic Time

….time to pick out your summer coleslaw recipe.  There is always the concern of food safety,  The cold food needs to stay cold and hot foods hot.  cookbookinabox® Summer Time Coleslaw Recipe is made with and oil and vinegar dressing, which eliminate the question about use of mayonnaise.

cookbookinabox® Summer Time Coleslaw Recipe

Coleslaw for summer time celebrations and picnics

Coleslaw for summer time celebrations and picnics


Summer Time Coleslaw
 
Prep time
Total time
 
A summer time must for picnics and holidays from the garden bounty.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • 5 cups cabbage, shredded
  • ½ cup carrots, shredded
  • ¾ cup red bell peppers, roasted and diced
  • ½ cup sugar
  • ½ cup vegetable oil
  • ¾ cup red wine vinegar
  • 1 teaspoon celery seeds
  • ½ teaspoon Netta Belle's Choice Black Pepper
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
Instructions
  1. Shred cabbage and carrots in food processor.
  2. Roast the red bell peppers, peel and freeze until ready to dice.
  3. Combine all vegetables in a large bowl.
  4. In a small bowl, whisk together oil, vinegar, seeds and spices.
  5. Pour over vegetables, stir well to mix.
  6. Put into serving bowl.
  7. Refrigerate 3-4 hours to chill.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 Check out the Fourth of July Lunch Menu

Fourth of July Lunch

Fourth of July Lunch

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Decorated eggs have become a symbol of Easter and almost synonymous with the holiday with Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy ingredient in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Roasted Red Pepper Deviled Eggs

Ready for Easter Dinner

Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs
 
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Author:
Recipe type: Salads
Cuisine: American
Serves: 12
Ingredients
  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 heaping tablespoons sweet pickle relish
  • 4-6 drops of hot pepper sauce
  • Netta Belle's Choice Sea Salt to taste
  • Netta Belle's Choice 100 % Black Pepper to taste
  • Netta Belle's Choice Flavour-Enhancer Spice Blend to taste
  • 2 tablespoons of thinly sliced roasted red bell peppers
  • Chopped cilantro
Instructions
  1. After boiling eggs, cut lengthwise, putting yolks into a bowl.
  2. Mash the yolks to medium size pieces.
  3. Add the remaining ingredients except roasted red peppers and cilantro.
  4. With a wire whisk, beat yolks and ingredients until smooth.
  5. Fill the egg white cups using a pastry bag with large decorative tube.
  6. Add thin slices of roasted red pepper across top.
  7. Decorate plate with chopped cilantro.
  8. Refrigerate until ready to serve.
Notes
Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Links:

Honey-Bacon Cheese Deviled Eggs from With a Blast

Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.