Recipes

  • May 04, 2020

    Sesame Noodle Salad

    By Joan Ballweg

    INGREDIENTS

    8 oz. dry linguine pasta
    1 Tbsp. sesame oil

    3 medium carrots, thinly sliced
    1 cup red cabbage, finely chopped
    ½ cup black olives, drained, sliced
    6-9 green onions, thinly sliced

    ¼ cup soy sauce
    2 Tbsp. sesame oil
    1½ tsp. Chili Pepper Oil

    3 Tbsp. sesame seeds, lightly toasted, cooled

    INSTRUCTIONS

    1.Cook pasta in boiling salt water until al dente, and drain. Toss with 1 Tbsp. sesame oil and let cool.

    2.Add carrots, cabbage, olives, and green onions to pasta.

    3.To make the dressing whisk together soy sauce, sesame oil, and Chili Pepper Oil.

    4.Add dressing and sesame seeds to pasta.

    5.Refrigerate.

    6.Bring to room temperature and toss before serving.

  • May 04, 2020

    Curried Chicken and Zucchini Salad

    By Joan Ballweg

    INGREDIENTS

    Sauce
    ½ cup yogurt
    ⅓ cup mayo
    1 Tbsp. Danger Zone Hot Sauce
    1 tsp. white wine vinegar
    1 tsp. onion, grated
    ¾ tsp. curry powder
    ¼ tsp. salt

    Salad
    2 cups cooked chicken, shredded
    1 cup red grapes, sliced
    3 small zucchini, cut into long strips
    ¼ cup slivered almonds

    INSTRUCTIONS

    1.Combine all sauce ingredients, mix well, and set aside.

    2.Combine all salad ingredients and toss.

    3.Add sauce to salad and mix.

    4.Serve alone, make sandwiches, or mix with cold pasta for pasta salad.

  • May 04, 2020

    Hot Crab and Cheese on Muffins

    By Joan Ballweg

    INGREDIENTS

    4 English muffins, split in half
    1 Tbsp. butter
    3 green onions, chopped
    ⅓ cup red bell pepper, chopped
    ½ lb. canned crabmeat
    2 tsp. Danger Zone Hot Sauce
    1 cup Cheddar cheese, shredded
    1 cup Monterey Jack cheese, shredded

    INSTRUCTIONS 

    1.Toast English muffin halves. Place on large microwavable plates.

    2.Melt butter in medium skillet over medium heat.

    3.Add green onions and bell peppers, stir until tender, 3-4 minutes.

    4.Remove skillet from heat.

    5.Stir in crabmeat, Danger Zone Hot Sauce, and cheeses.

    6.Spoon crab mixture onto 8 muffin halves.

    7.Microwave on high until crab mixture is heated through, 2-3 minutes. Rotate platter once.

  • May 04, 2020

    Stuffed Small Vegetables

    By Joan Ballweg

    INGREDIENTS

    Stuffing
    ¼ cup rice
    1¼ lb. ground beef
    1 onion, chopped
    6¼ Tbsp. chopped parsley
    6½ Tbsp. Swiss cheese, grated
    ½ tsp. salt
    1 tsp. Harissa Paste

    Tomato Sauce
    5 medium tomatoes, washed, peeled, deseeded, pureed
    2 cloves garlic, crushed
    7 Tbsp. olive oil
    Salt and pepper to taste
    ½ cup water

    Vegetables
    4 small zucchini, cut lengthwise, scooped out
    4 tomatoes, scooped out (cut off top first or cut in half)
    4 medium potatoes, peeled, scooped out (cut off top first or cut in half)
    4 small mild chilies such as Anaheim or Poblano, deseeded, scooped out (cut off top first or cut in half)
    2 small eggplants, scooped out (cut off top first or cut in half)

    INSTRUCTIONS

    1.To start the stuffing, boil rice for about 10 minutes

    2.Mix ground beef, onion, parsley, cheese, and rice in a bowl.

    3.Add salt and Harissa Paste, and mix well.

    4.Allow to stand for 10 minutes.

    5.To start the tomato sauce, brown tomatoes and garlic in olive oil.

    6.Add salt and pepper to taste.

    7. Add ½ cup of water and cook for about 15 minutes.

    8.Preheat oven to 350°F.

    9.Fill prepared zucchini, potatoes, tomatoes, chilies, and eggplant with stuffing.

    10.Place stuffed vegetables on a baking dish.

    11.Pour tomato sauce over the top.

    12. Bake until stuffing is cooked, about 20 minutes.

    13.Arrange vegetable parcels on a serving dish.

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