Thursday, April 1, 2010

Worldwide Sisterhood Birthday Bash

Cranberry, Walnut & Feta Salad
submitted by Merri Stephens

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)

1 cup dried sweetened cranberries

4 ounces crumbled feta cheese

1/2 cup walnut pieces, toasted

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil


Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.

Sparkling Punch
submitted by Merri Stephens
1-64 oz. bottle white grape juice

2-2 liter bottles of Ginger ale

2 limes, sliced

(I usually make an ice mold with juice and ginger ale and limes, that way it doesn’t water down the punch.)

Baked rice and Beans with Monterey Jack Cheese
submitted by Merri Stephens

1 ½ tab. olive oil 1 cup chopped onions

3 gloves garlic, minced ½ cup green pepper

1 cup crushed tomatoes, drained 1 tab. fresh lime juice

2 teas. chili powder 1 teas. oregano

½ teas. salt 1 can red kidney beans, drained

2 cups cooked brown rice ½ cup chopped scallions

3 ounces Monterey Jack cheese, shredded.

Sautee onion and garlic in oil for 3-5 minutes until soft. Add green peppers and cook for 3 minutes. Stir in tomatoes, lime juice, chili powder, oregano, and salt and bring to a simmer. In 2 quart casserole, stir together the beans, rice, and half of the scallions. Pour in the tomato mixture and stir to combine. Sprinkle the casserole with the cheese and bake at 350* for 20 -25 minutes, or until rice and beans are heated through. Sprinkle with remaining scallion and serve.

No comments:

Post a Comment