Holiday Salad with Poppy Seed Vinaigrette
This Thanksgiving recipe comes from
The Romney Family Table
1 head romaine lettuce*
1 head green leaf lettuce*
1 cup celery, chopped
1 (11-ounce) can mandarin oranges, drained
2 apples, diced
1/2 cup dried cranberries
10 to 12 small cherry tomatoes, halved
1/2 cup crumbled goat cheese
1/4 cup slivered almonds
1 tablespoon sugar
2 avocados, pared and cut into chunks
1/2 cup sugar
Juice of 1 grated onion (grate and then put through sieve)
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil
Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.
In a 9-inch nonstick skillet, cook almonds with 1 tablespoon sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.
To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. Add almonds and avocados to salad just prior to serving. Toss with dressing.
*May substitute one package mixed greens in place of the romaine lettuce and green leaf lettuce.
Argo Cornstarch Gravy recipe
- 3 Tbsp fat drippings (from any type of roasted meat)
- 2 cups chicken broth or beef broth
- 2 Tbsp Argo® Corn Starch
- 1/4 cup cold water or milk
- Salt and freshly ground black pepper
Cook fat drippings and broth in a saucepan or stove-top safe roasting pan over medium heat until hot.
Whisk water and cornstarch in a small bowl until smooth. Add to broth in saucepan.
Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute.
Season with salt and pepper to taste. Serve warm.
Recipe source: recipe adapted from Argo
4 tablespoons real butter
4 tablespoons flour
3 cups liquid (use pan drippings, plus enough broth to equal 3 cups)
Salt and pepper
Melt butter in a medium-sized saucepan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids while whisking until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
Taste, and then season with salt and pepper to taste.
I got this recipe from: OurBestBites.com
1 pound white American cheese (look for it in the deli section of your grocery store), cut into 1″ cubes
1 1/4 cups of your favorite green salsa
1/3 cup hot water (add more if needed to reach desired consistency)
2 cloves garlic, minced
2 green onions, minced
Zest of 1 lime
In a medium, microwave-safe bowl combine the cheese cubes, water, and the salsa. Heat in 30-second increments, stirring each time, until melted and smooth. You can add more water if necessary. This step can also be done over a double boiler if you stir it constantly.
When the dip has reached a smooth consistency, whisk in the minced garlic, green onions, and lime zest. Serve immediately, or keep warm in a crock pot set to the low or warm setting. Serves about 16.
From the Lion House Cookbook:
Makes 12 deviled eggs
6 hard-cooked eggs
¼ cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash white pepper
⅛ teaspoon Worcestershire sauce
Drop red pepper sauce (optional)
Paprika, pimientos, and parsley, for garnishing
Peel eggs and cut in half lengthwise. Slip out yolks; mash with a fork in a small bowl. Add remaining ingredients, except garnishes, to yolks and mix until well blended. Spoon mixture into egg-white halves. Sprinkle with paprika and garnish with pimiento and parsley, if desired.
This is one of my favorite desserts.
- 1 cup flour
- 1 cube butter
- 1 cup chopped pecans
Mix thoroughly and press into the bottom of a 9×13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
- 8 oz. cream cheese
- 1 cup powdered sugar
- 9 oz. cool whip (1/2 of carton)
Mix well and spread on first layer.
- 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)
- 2 1/2 cups cold milk
Beat for 2 minutes then spread on second layer. Then spread on remaining cool whip and refrigerate for at least an hour before serving.
Never in the field of human conflict was so much owed by so many to so few. –Winston Churchill
4-6 boneless, skinless chicken breasts
1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
1 bottle Caribbean Jerk Marinade/sauce (any brand will work)
Grilled pineapple (optional)
In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce. In a separate Ziploc bag, add the bacon and remaining Jerk Sauce. Put in fridge overnight (or at least 6-8 hours). Take out the chicken, discard marinade and grill turning only once if possible. Add bacon to the grill. When the bacon seems cooked through (watch it closely, don’t overcook). Place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken. Grill on low for another few minutes. Serve with grilled pineapple.