Monthly Archives: July 2012


Olive Cheese Ball from Sarah's Card Files

Olive Cheese Ball from Sarah’s Card Files

Olive Cheese Balls

1 8 oz pkg cream cheese


1/3 chopped green olives

1/4 c. clipped black olives

1 T minced onion

1/4 t Tabasco sauce

1 c chopped barsley??? basil? to coat.

mix and refrig

Can’t quite read it, but there is something to coat. Nuts perhaps?

serve ????


Pecan Pie From Sarah’s Files

Pecan Pie from Sarah's Files

Pecan Pie from Sarah’s Files

1 c. dark Karo syrup

1/2 c. white Karo Syrup

1/4 cup butter


beat 3 eggs with other ingredients

Bake crust long enough to set.

fill with mixture

cover with pecans

bake slow oven, 45 minutes

Lobster Newberg

Lobster Newberg

Lobster Newberg

2 Lobsters
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

“Candied” Onions from Sarah’s files

Oven roasted onions make a great side dish with a winter feast. Try em heaped on toasted bread or pizza. .

6-8 onions-cut into thick wedges

2-3 cloves fresh garlic-finely minced (for 6-8 onions)

extra virgin olive oil

soy sauce

spring or filtered water

reduced Balsamic vinegar

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.


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.

Nutrition Analysis
Calories 220 , Total Fat 9g , Saturated Fat 4g , Sodium 481mg , Carbohydrates 28g , Dietary Fiber 11g , Protein 12 , Calcium 270mg


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.

Drizzle over salad and toss well.

Serve immediately.

Holiday Fruit Drops



Holiday Fruit Drops

2 1/3 c. Flour

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/2 c. Butter

1/2 c. Sugar

1/2 c. Honey

1 Egg

1 tsp. Vanilla

1 c. Chopped Mixed Candied Fruits

1/2 c. Chopped Nuts

Sift dry stuff together, set aside, cream butter & sugar. Beat in honey, egg & vanilla. Add dry ingredients. Mix Well. Blend in fruit & nuts. Drop by tablespoon 2 inches apart. Bake in 350 degree oven 12-15 minutes until lightly browned. Makes 4 1/2 dozen.


Serves 8.
• 1 medium jícama, about one pound
• 2 small cucumbers, seeded and sliced into 1/4-inch slices
• 3 seedless oranges, peeled, halved and sliced
• 8 radishes, thinly sliced
• 1/3 cup lime juice (2 limes)
• Salt
• 2-3 teaspoons ground red chile*
• 1/3 cup chopped fresh cilantro

Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally.

Toss jícama with cucumbers, oranges, radishes and lime juice.

Season to taste with salt.

Arrange on a serving platter, sprinkle with chile and garnish with cilantro.

Serve immediately.

*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor) if ground chile is not available

Serving Suggestions
Jicama (pronounced HEE-kah-mah) is a large crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the “Mexican potato”. Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.

Buttermilk Bread [100 year old recipe]



My mother, Sarah loved recipes. This is one of her favorite recipes, written by her from her vast recipe collection.  She passed away in June, 2001


Buttermilk Bread

(100 year old recipe)

3 c. Flour

1 tsp. Baking Soda

2 tsp. Baking Powder

1 tsp. Salt

1/4 c. Shortening

1/4 c. Sugar

1 1/2 c. Coarse Chopped Raisins

2 Tbsp. Flour

2 Eggs

1 1/2 c. Buttermilk

Mix, sift dry ingredients. Add sugar and raisins (dredged in 2 T flour). Blend. Turn into a 5×9 loaf pan. Sprinkle sugar on top. Bake 350 degrees 1 hour & 10 minutes.

Sarah’s Chocolate Thins

Chocolate Thins

Chocolate Thins

My mother, Sarah loved recipes. This is one of her favorite recipes, written by her from her vast recipe collection.  She passed away in June, 2001

Chocolate Thins

3/4 c. 4xSugar
1/2 c. flour
1/4 t. salt
1/3 c. salad oil
1 Egg
2 T canned milk
1/2 t vanilla
1 sq unsweetened chocolate, melted
1/2 c. finely chopped walnuts

Combine sugar, flour, salt in bowl. Make a well, add oil, egg, milk, vanilla, chocolate. Mix with spoon until smooth. Spread evenly in thin layer in greased 15×10 pan. Sprinkle with nuts. Bake 400 degrees 10-12 minutes. Cut into 24 squares while warm. Cool in pan. Makes 24 cookies.