French Rice Salad made by Stacey
6 cups basmaltic rice, cooked according to package directions
2 cups diced bell peppers - I use 1 yellow and 1 red for nice color
2 cups shredded carrots
2 cups frozen peas
2 stalks diced celery stalks
8 oz. mushrooms
4 Tbsp. chopped fresh parsley
green onion
Dressing:
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 tsp. dried tarragon
Combine salad ingredients and then make the dressing and pour over the top.
Quiona made by Mary Beth
chopped onion
2/3 cup pea pods
green peas
mint
parsley
salt
dressing:
3 Tbsp. sour cream
1 Tbsp. lemon juice
1 tsp. dijon mustard
1/2 tsp. balt
3 Tbsp. champagne vinegar
1/4 cup olive oil
More instructions to come soon
Fresh Mozzarella Salad made by Cathy
Baby Greens
Red Onion
Grape Tomatoes
Baby Mozzarella Balls
Balsamic Vinaigrette
Fresh Basil
Toss all of the above.
Dressing:
2 heaping tsp. oregano
3 tsp. salt or less (I use about 1/2)
1 1/2 cup salad oil
1 cup vinegar
1 1 pound box medium seashells, cooked according to package directions
1/4 pound pepperoni, cubed
1/4 pounc salami, dubed
1/4 pound provalone cheese, cubed
green bell pepper
1 can black olives, sliced
3 tomatoes, cubed
Make the salad dressing so it can marinate while you prepare the salad. For the salad just mix all the ingredients together and then pour the dressing over the top.
Clementine Jicama Salad made by Diane
1/2 tsp. chopped garlic
1/4 cup fresh lime juice
6 Tbsp. olive oil
1/2 tsp. sugar
8 clementines (1 3/4 lbs) peeled and cut crosswise into 1/4 inch thick slices
1 lb. jicama, peeled and cut into 1/3 inch thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta cheese
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
Mince and mash garlic to a paste with 1/2 tsp. salt then whisk together with lime juice, oil, sugar, and 1/2 tsp. pepper in large bowl. Just before serving add clementines, jicama, onion, and cilantro and toss gently. Season with salt. Sprinkle with the cheese and pumpkin seeds. Cook's note: Vinaigrette can be made 4 hours ahead and kept at room temperature. Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
Brownie Mix
mini marshmallows to cover the top of the brownies
mini chocolate chips to cover the top
graham crackers to cover the top
Bake the brownies according to the package directions. Top with the mini marshmallows and chocolate chips and return immediately to the oven for 2 to 3 minutes to soften. As soon as the pan is out of the oven place separated graham cracker pieces on the top. Allow to cool before cutting.
Above you will see some pictures from the High Tea served to volunteers from the Cleveland Clinic Family Room who were treated to a wonderful day to honor their dedication to volunteering. Several of the Lovely Lunch Ladies helped prepare the food so I am including some of the recipes for you to try. Thank you Linda, Laura, Alisha and Sarah and the rest of the staff for all of your hard work.
Lemon Poppyseed Bread made by Andrea
Bread:
3 cups flour
2 1/2 cups sugar
3 eggs
1 1/2 cups milk
1 1/3 cup oil
3 Tbsp. poppy seeds
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 Tbsp. lemon flavor
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 t. lemon flavor
2 Tbsp. melted butter
Mix all the bread ingredients in gradually and then beat for 2 minutes. Pour into greased loaf pans. You can use 2 regular or 5 mini loaf. Bake at 350 degrees for 45-60 minutes depending on the size.
Make the glaze by mixing all the ingredients and brush on the top of the loaves while still hot.
3 cups flour
1/3 cup plus 2 Tbsp. sugar, divided
2 1/2 tsp.baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) cold butter
1 cup buttermilk
1 2/3 cups (10 oz. package) Hershey's Cinnamon chips
2 Tbsp. butter, melted.
Heat oven to 425 degrees. Stir together the flour, 1/3 cup sugar, baking powder, baking soda and salt into a large bowl. Cut butter into 1/2 inch slices; using 2 knives or pastry blender, mix butter into flour mixture until coarse crumbs form. Add buttermilk, stir with fork until ingredients are moistened and soft dough forms. Add cinnamon chips. Gather dough into a ball, pressing gently to hold together. Turn onto slightly floured work surface, knead briefly, about a dozen times. Cut dough in half. Roll or pat one piece of dough at a time into a 7 inch circle, 1/2 inch thick. Brush one circle with 1 Tbsp. melted butter, sprinkle with 1 Tbsp. sugar. Cut circle into 8 triangles. Place triangles on ungreased cookie sheet. Repeat procedure with remaining circle. Bake 10 to 12 minutes until tops are golden. Remove from cookie sheet to wire rack. Makes 16 scones.
8 hard-cooked eggs
1/2 cup mayonnaise
salt and pepper to taste
1 Tbsp. finely-chopped fresh dill weed
25 mini cream puff shells
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add the mayonnaise, salt, pepper, and dill. Stir until well blended. This mixture can be refrigerated, covered, up to 2 days. Cut the tops off the mini puffs and insert egg salad. If you choose to use white bread you may want to butter one side of each slice of bread. Makes 10 whole sandwiches or about 25 mini puffs
Cucumber Sandwiches made by Kathy
1/2 cup mayommaise
1 tsp. cider vinegar
1 tsp. minced fresh dill and some extra to put on top
1 tsp. minced fresh basil
salt and pepper to taste
24 slices bread, crusts removed, quartered lengthwise (I used pepperidge farm very thin white break) but may use your choice
1 large English cucumber, thinly sliced.
Cut the cucumber in thin pieces and dry on paper towels. Combine the mayonnaise, vinegar, dill, basil, salt and pepper and spread on the bread slices. Put the cucumber on top and then some fresh dill.
3/4 cup mayonnaise or salad dresing
3/4 cup grated Parmesan cheese
1/2 tsp. vinely chopped garlic
8 mediium green onions, finely chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, diced
1 pouch (6 oz) ready to eat crabmeat, flaked
3 packages (2.1 oz. each) frozen baked mini-fillo dough shells (15 shells each), thawed
Heat oven to 350 degrees. Line a cookie sheet with foil or cooking parchment paper. In a large bowl, mix all ingredients except the fillo shells with spoon about 2 mins. or until well blended. Place fillo shells on cookie sheet and fill each with about 1 Tbsp. crab mixture. Bake 20-25 mins. or until shells are puffed and golden brown. Serve warm. Makes 45 appetizers.
High Tea Lemon Cookies made by Sarah
Cookies:
2 cups butter at room temperature
2/3 cups powdered sugar
1 tsp. grated lemon zest
1/2 tsp. pure vanilla extract
2 cups flour
1 1/2 cups cornstarch (yes, this correct, it is not a typo)
Frosting:
1/3 cup butter at room temperature
1 tsp. grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4/ cups powdered sugar
Preheat oven to 350 degrees. In a large bowl, beat the butter until creamy looking. Add the powdered sugar, mix until light and fluffy. Add lemon zest and vanilla extract and beat well. Add the flour and cornstarch into the butter mixture and well well until well combined. Note: At first the dough will look dry, but don't worry, as the dough slowly comes together and the butter melts into the dry ingredients it will work. Do not refrigerate this dough as the butter will harden and make the dough unmanageable for rolling into a ball. Using your hands, roll cookie dough into 1 inch balls. Place onto an ungreased cookie sheet and bake for about 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on cooling racks. When cookies have cooled you can spread the frosting on top
For the frosting combine butter, lemon zest, lemon juice, and powdered sugar, into a medium bowl and stir until well mixed. Note: Use additional lemon juice if the frosting is too thick.
There is not really a recipe for chocolate strawberries but I have been making them for over 30 years and have a few tips. First of wash the strawberries well and let them sit out for a long time or even overnight until they are totally dry. If they are damp they will not hold the chocolate and if water gets into the chocolate it will not keep its consistency. I use Hershey's milk chocolate bars and melt them down in a double boiler very slowly. Remove them from heat when they are almost melted. I sometimes throw in a few white chocolate pieces if I have them on hand as this just makes the chocolate creamier. I also use mini cupcake liners to set them in once they are dipped so the chocolate is wasted. When they set the chocolate will be on the strawberries. My other tip is to dip very quickly before the chocolate hardens.
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