2 TBSP butter
Salt, Pepper, Paprika
3 egg yolks
1/4 c. Sherry
t T flour
1 c. milk
make sauce, add yolks and sherry. Add crab or lobster meat and heat up again. Serve on thin toast with asparagus and new potatoes
Preheat oven to 375. Arrange onion wedges snugly in a baking dish and sprinkle with minced garlic. Drizzle with oil, water [a little, if needed] and soy sauce. Cover and bake for about 45 minutes. Remove cover and return onions to oven to reduce. Season lightly with Balsamic vinegar, stir gently and transfer to a serving bowl. Serve hot. These onions will keep, refrigerated for about 1 week.
JICAMA, AVOCADO AND CHEDDAR SALAD WITH LIME DRESSING
Makes 4 servings
• 1 medium jicama
• 3 medium carrots
• 1/2 small red onion
• 1/4 cup fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/3 cup coarsely chopped fresh cilantro
• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated
• 1/2 small avocado, peeled and diced
1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3. Mound mixture on four plates and top each with some of cheese and avocado.
JICAMA AND ASIAN PEAR SALAD
Makes 6 servings
Each serving equals one 5 A Day serving
2 cups Romaine lettuce, shredded
2 cups Jicama, julienne-sliced
2 Asian pears, cored and chopped
1/2 cup Golden raisins
1/4 cup White wine vinaigrette
1/4 cup Apple cider or juice (for Dressing)
1/4 tsp Chinese five-spice powder or ground allspice
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
For dressing, whisk together the salad dressing, apple cider or juice, and five-spice powder or allspice until well mixed.