Ingredient:
- 3 medium-sized tomatoes
- 3 plum tomatoes
- 1 pint yellow cherry tomatoes
- 1 small bunch chives
- 1 large lime
- 1/3 cup orange juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- freshly ground pepper
- lime slices for garnish
Direction:
Cut medium-sized tomatoes into 1/4 inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.
Arrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings.
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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. |