Delicious recipes from our July meeting.
Quinoa Almond Berry Salad
Quinoa Salad (from Orva) can be found here.
Fresh Strawberry Salad (from Juliana)
Make strawberry vinegar first. Then use the vinegar to make the strawberry salad dressing. This recipe makes a lot of both, but it can be stored easily for future use.
Strawberry Vinegar
1 pt fresh strawberries
1 pt (16 oz) red wine vinegar
1/4 C sugar
Cut up fresh fruit. Put fruit, vinegar and sugar into pot; bring to simmer for 10 minutes. Remove from heat and cover to cool. Strain to remove pulp and pour into clean glass container. Cap and seal tightly. May be stored in a dark place for several months.
Strawberry Salad Dressing (Enough to make salad four times)
2 C mayo
2/3 C sugar
1/3 C half & half or milk
1/3 C strawberry vinegar
2 -3 Tbsp. strawberry jam
2 Tbsp. poppy seeds
In a medium bowl, combine all ingredients and mix well. Chill before serving. Pour over salad just before serving to taste. Store in refrigerator.
Strawberry Salad
2 or 3 Romaine lettuce hearts; rinsed, chilled and torn into pieces.
1 pt fresh strawberries, hulled and sliced
1/2 medium purple onion, thinly sliced
1/2 C pine nuts
1 or 2 lg. avocados, sliced or chopped
Dry the lettuce and place in large bowl. Combine lettuce, strawberries, onion and pine nuts. Slice and add the avocado just before serving as it will turn brown. Dress with strawberry salad dressing. (Variation: Omit the onion and avocado and add a large can of mandarin oranges, drained, and 1 C grated Parmesan cheese.)
Lemon Apricot Cake (from Julee)
Lemon Apricot Cake
1 package Lemon cake mix
1 - 3 oz. package Lemon pudding
4 eggs
¼ c. brown sugar
½ c. flaked coconut
¾ c. vegetable oil
¾ c. apricot nectar
1 t. lemon extract
1 c. powdered sugar
2 T. apricot nectar
3 T. butter, melted
2 T. lemon juice (more if needed)
Preheat oven to 350. Grease and flour a 9 or 10 inch tube or bundt pan. Set aside. Combine the lemon cake mix, lemon pudding mix, eggs, brown sugar, flaked coconut, vegetable oil, ¾ c. apricot nectar and the lemon extract. Beat with electric mixer for 4 minutes at medium speed. Pour batter into prepared pan. Bake for 30 - 40 minutes. Let cake cool in pan for 10 -15 minutes then turn cake out on to a serving dish and immediately pour glaze over warm cake.
To make glaze: Combine the powdered sugar, 2 T. apricot nectar, butter and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and pour over warm cake.
