Recipes of the Week - September 27th

Beet, Apple & Tomato Salad Recipe

http://recipes.lovetoknow.com/wiki/Beet%2C_Apple_And_Tomato_Salad_Recipe
Proportions of ingredients to taste:

Beets, cooked, peeled, sliced

Apples, peeled, cored, diced

Tomatoes, sliced

Lettuce

Russian dressing

(To make Russian dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add½ tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape. Next add thick chili sauce)

1.Apple And Tomato Salad Recipe, On each plate place some leaves of lettuce.

2.Arrange in the center 1 layer of beets, 1 layer of tomatoes, and 1 layer of diced apples.

3.Cover with the Russian dressing.

Beets in Orange Butter Sauce
from: http://southernfood.about.com/od/beets/r/bl30609f.htm

Cooked beets are combined with an easy and flavorful orange butter sauce.

2 tablespoons sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 cup orange juice

1/4 cup butter

2 cups sliced cooked beets
In a saucepan, combine sugar, cornstarch, and salt. Stir in orange juice. cook, stirring constantly, until thickened. Add butter and beets; heat

Romaine Hazelnut Salad
from: http://www.cdkitchen.com/recipes/print/8249,2216,s=4.html

1 Head romaine lettuce -- washed and trimmed
4 ounces Stilton cheese -- cut in wedges
2 ounces hazelnuts, dry-roasted -- coarsely chopped
2 large Apples -- cored and quartered
extra virgin olive oil -- to coat lightly
salt and pepper -- to taste
*** Dressing:***

1/4 cup Apple Juice -- Reduced In Saucepn
1/4 cup Apple Cider Vinegar
1 teaspoon Dry Mustard
2 tablespoons Mango Chutney
1/4 cup Basil And Dill (Combined) -- chopped
1 teaspoon fresh garlic -- chopped
salt and pepper -- to taste
1/2 cup extra virgin olive oil

For the Salad: Use only the tender inner leaves. Cut the cheese into 1 ounce wedges, or crumble. Toast the hazelnuts in a 300 F. degree until golden brown. Lightly chop. Cut apple wedges in thick slices and toss with a little olive oil seasoned with salt and freshly ground black pepper. Roast the apple slices in a 350 F. degree oven until warm, but still firm (about 20-30 minutes).
For The Dressing: Place the apple juice, vinegar, dry mustard, chutney and the chopped garlic in a food processor. Process until smooth. Add the olive oil slowly until incorporated. Fold the chopped herbs in at the last minute. Season to taste with salt and freshly ground black pepper.

Daikon Radish and Tuna Spaghetti
from: http://japanesefood.about.com/od/noodlessoup/r/tunaspagetti.htm

It's a simple Japanese-style spaghetti with tuna and daikon radishes.
1/4 lb spaghetti

3 inches daikon radishes

1 can of tuna

2 Tbsps soy sauce

2 tsp butter

1 tsp salt

Preparation:

Peel the daikon radish and grate it. Lightly drain the grated daikon and set aside. Boil lots of water in a large pot and add salt. Cook spaghetti in the boiling water, according to package directions and drain. Put butter over the spagetti and stir lightly. Serve paghetti on plates. Place grated daikon and tuna on top of the spaghetti. Pour soy sauce over the toppings just before eating.