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Marcia's Featured RecipeFrench-style House Dressing from a restaruant in Berlin Ohio I was given this recipe in 1976 when my husband and I lived and worked in Holmes County for a year. It is delicious and keeps well for weeks. Try it on a wedge of iceberg lettuce with a sprinkle of fresh dill from the garden. A crumble of blue cheese takes it to another level! 1 T. finely minced onion 1 t. salt ½ cup sugar ½ cup catsup ½ cup oil 1/4 cup vinegar ½ t. paprika 1 T. lemon juice Makes about 3/4 cup and will keep for a few weeks in the refrigerator.
Marcia's Featured RecipeStrawberry Cashew Salad Serves 4-6 This colorful salad has a perfect balance of sweet and sour. I have had reports from students that have served this recipe at so many events. ½ cup cider vinegar 1 cup less 2 tablespoon sugar 1 tablespoon onion, chopped 1 teaspoon salt 2 teaspoon celery seed 1 clove garlic 1 cup vegetable oil (such as canola, sunflower oil) Mesclun salad greens or combination with romaine chopped parsley 1 pint strawberries, sliced plus 3 reserved for dressing ½ cup cashews
Combine first six ingredients in blender or food processor and blend. Slowly add the oil to create an emulsion. Add two or three sliced strawberries for color and light strawberry flavor. Toss dressing with greens, cashews, and strawberries.
Marcia's Featured RecipeAlmond Strawberry Salad This is the salad I chose to serve at our daughter's wedding reception. We served it to 175 guests and have received rave reviews over the light and delicate flavors. It appealed to everyone, which is why it is a very successful recipe! I must thank our friend and accomplished cook Mark Richardson for sharing his recipe! Serves 4-6½ cup slivered almonds ½ pint strawberries, washed, dried and sliced In a small saucepan over medium heat cook almonds and sugar, stirring constantly with a wooden spoon or heat proof spatula until the sugar melts and caramelizes. Cool and store in airtight container until ready to use. Be patient...this takes a few minutes and cannot be hurried or htey will burn. To assemble salad: place lettuce, onions and celery in a large bowl. Add some of the dressing and toss until it glistens. Plate; sprinkle with almonds and sliced strawberries and drizzle with a little more dressing. Dressing ½ teaspoon salt Dash tabasco Mix together sugar, cider vinegar and salt until dissolved. Add the dash of tabasco. Slowly add the oil and whisk to form an emulsion. Add parsley and chill. Serve over salad.
Marcia's Featured RecipeTri-colored Coleslaw
This colorful coleslaw has a lot of crunch and flavor. For a zestier flavor, add 1 tablespoon of grated horseradish to the mayonnaise. 1 medium head green cabbage, shredded ½ small head red cabbage, shredded 1 green pepper, shredded 1 carrot, shredded 1-cup mayonnaise 2 teaspoons apple cider vinegar or fresh lemon juice 2-3 teaspoons sugar (or more to taste) Salt and pepper Mix all vegetables together in large bowl. In separate bowl, mix mayonnaise, lemon juice, sugar, salt and pepper to taste. Mix dressing with slaw and mix well. Let mixture sit to blend flavors.
Marcia's Featured RecipeTarragon Chicken Salad with Red Grapes and Toasted PecansThe chicken salad can be made with or without the fruit and nuts. 6-8 boneless skinless chicken breasts 2 cups red seedless grapes, halved 1 cup pecans halves, toasted and choppedTarragon Dressing Bake 6-8 boneless skinless chicken breasts in a single layer on cookie sheet for 20 minutes at 400 degrees (or until no longer pink inside). Do not over bake or cook or chicken will become dry. Cool and cut into small cubes and set aside. Dressing 2 cups mayonnaisejuice of ½ lemon 1 Tbsp. sugar 2 tsp. dried tarragon (do not use fresh...it is too strong in this dressing) 1 tsp. dry mustard salt and 1/4 tsp. white pepper ½ tsp. garlic powder dash of cayenne pepper Mix dressing ingredients. Combine with diced chicken, grapes, and about 3/4 of the pecans. Serve on a bed of lettuce and sprinkle with remaining pecans.
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