Ingredient:
- 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
- 1 cup fresh bean sprouts
- 1 cup cooked chicken breast in 1 inch strips
- 15 or more pitted green olives, more to taste, chopped
- 2 tablespoons white wine vinegar or fresh lemon juice
- 6 tablespoons extra virgin olive oil
- (optional) 1 tsp mustard (classic French vinaigrette has this)
- (optional) 1 clove of garlic, peeled and minced fine
- (optional) 1 tsp fresh ginger, minced
salt and freshly ground black pepper to taste
- 8 oz cooked linguine or pasta of your choice
Direction:
Cook and drain pasta.
Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).
Cut the chicken breasts into bite sized pieces.
Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).
Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.
Serve.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |