September 2008: Go Nuts

Authentic Mexican Roasted Salsa (Uses all fresh ingredients)
4 – 6 large roma tomatoes
3 cloves garlic
7 – 10 sprigs of cilantro
2 Serrano peppers
1/8 cup or less onion (yellow is best)
salt

Roast tomatoes and Serrano peppers on the stove until softened. They will be burned on their skins. (To roast: put in a frying pan on medium heat with no oil until blackened and soft.) Toss them in a blender. Add the garlic, cilantro, onion and salt and. then blend until the cilantro and garlic are in very small pieces. Sample it and add more of whichever ingredient you would like. Salty chips require less salt in the salsa. The smaller the Serrano pepper the hotter it is. Try it on your eggs.

Submitted by Janelle Bryner

Broccoli Salad
1 bunch broccoli cut in pieces
½ cup chopped red onion
1 cup raisins, grapes or craisins
½ cup sunflower seeds, pecans or almonds
4 or 5 slices bacon, crumbled

Dressing:
1 cup mayo
1/3 cup vegetable oil
1/3 cup vinegar
½ cup sugar

Submitted by Julia Fergusen

Lemon Poppy Seed Muffins
2 cups all-purpose flour (I used wheat flour)
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking power
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup oil (I used 1/4 cup applesauce)
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons white sugar

Preheat oven to 400 degrees F. Lightly grease muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda, and salt. In separate bowl, mix the eggs, yogurt, oil (or applesauce), and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F for 20 minutes. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir until sugar dissolves. Once muffins are baked, pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Submitted by Erin Callahan

Mandarin Nut Tossed Salad
1 package (16 oz) ready to serve salad greens
1 can (11 oz) mandarin oranges, drained
¾ cup chopped salted peanuts
½ cup to 2/3 cup Italian salad dressing
1 Tablespoon reduced sodium soy sauce

In a bowl, combine the salad greens and oranges. Sprinkle with the peanuts. Combine the salad dressing and soy sauce. Drizzle over the salad and toss to coat.

Submitted by Shauna Cooke

Not So Tuna Salad (I usually half it. It makes a lot.)
4 cups soaked almonds. (Cover almonds with water and let soak 8 hours)
5 tablespoons lemon juice
6-8 green onions (minced)
2 Tablespoons dry dill
1 Tablespoon salt
5-7 celery stalks (minced)
2 dashes cayenne pepper (optional)
1 large clove garlic (minced)

Put almonds in food processor until finely chopped. Add the remaining ingredients. It will form into a ball. Everything should be finely minced together. If you don’t have a food processor, crush the nuts down to a coarse crumb and dice all the ingredients up and add to mixture. Serve over sliced tomatoes, crackers, or my favorite; bagels. Use anywhere you would use tuna salad. You can dip with celery, put in wraps, or on bread as a sandwich. It is very addictive.

Whole Wheat Muffins
½ cup margarine
1 teaspoon baking soda
1 cup brown sugar
¼ teaspoon vanilla
1 egg
1 cup water
2 cups whole wheat flour
1 cup nuts, if desired

Cream butter and sugar. (Or melt butter and add sugar to it.) Add egg. Add water and flour alternately. Put in greased or paper lined muffin tins. Bake at 425 degrees for 15 minutes.

Submitted by Anne Ivie