Holiday Salad with Poppy Seed Vinaigrette

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.


Homemade Gravy


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


  1. Cook fat drippings and broth in a saucepan or stove-top safe roasting pan over medium heat until hot.

  2. Whisk water and cornstarch in a small bowl until smooth. Add to broth in saucepan.

  3. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute.

  4. Season with salt and pepper to taste. Serve warm.

  5. 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.


Queso Verde Dip

I got this recipe from:

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.

Party Deviled Eggs

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.

Plum Puffs

Plum Puffs

 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 8 servings


  • 1 sheet frozen puff pastry
  • 1 cup plum preserves
  • 2 whole plums, cut into 16 slices
  • 1 egg
  • 1 tsp brown sugar


  1. Preheat oven to 375°F.

  2. Open package of frozen puff pastry and separate into 8 equal triangles.

  3. Spread the preserve and place 2 plum slices on to each pastry.

  4. Fold pastry, overlapping each corner of the triangle.

  5. Beat the egg and brush the yolk over the top of the filled pastries.

  6. Sprinkle each puff with a pinch of brown sugar.

  7. Line a baking sheet with the pastries and bake for 15 minutes.

  8. Let cool and enjoy!

Recipe Video

Want more Recipes from Avonlea? Check out our Youtube Channel, or take home the recipes yourself in Cooking with Anne of Green Gables and The Avonlea Cookbook, at!

Makes 2 to 3 dozen small puffs.

Chicken Enchiladas



  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom or cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat or pre-cooked rotisserie chicken meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas or corn tortillas
  • 1/4 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


Frozen Dessert


Frozen Dessert

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.

First Layer:

  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

Second 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.

Chocolate Revel Bars



Yields 2-3 dozen


  • 1 1/2 cups steel-rolled, old-fashioned oats
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1/2 (14 oz.) can sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 F and line a 8×8 or 9×9-inch baking dish with parchment paper and lightly spray with non-stick spray.
  2. Combine flour, oats, baking soda and salt in a small bowl.
  3. In a large bowl or mixer, cream together 6 tablespoons butter and sugar and lightened in color and fluffy.
  4. Beat in egg and vanilla extract, then slowly beat in dry ingredients.
  5. Set up a double boiler (or at 30-second intervals in the microwave), and melt condensed milk, chocolate chips and remaining butter over a simmering pot of water. Stir until completely melted and smooth.
  6. Spread 2/3 of cookie dough mixture and pack it into baking dish.
  7. Top with melted chocolate and gently tap the dish against a hard surface so that it spreads out and evenly coats the dough.
  8. Spoon remaining cookie mixture over the top of chocolate, place in oven and bake for 25-30 minutes, or until top is golden brown.
  9. Remove from oven and let cool completely before cutting into 1×2-inch squares.



Baked Chicken Taquitos

America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves. Abraham Lincoln


  • 4 cups chicken, cooked and shredded
  • 8 oz cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 packet ranch seasoning
  • 12 slices of bacon, cooked and chopped
  • 20 flour tortillas


  1. Heat oven to 425 degrees.
  2. In a bowl combine the chicken, cream cheese, cheese, bacon and 1/2 packet of ranch seasoning.
  3. Combine ingredients well.  Can add more ranch if desired.
  4. Scoop up some of the mixture and place on tortilla.
  5. Roll the tortilla closed, and place on a greased cookie sheet, seam side down
  6. Brush tortilla with a little cooking oil and sprinkle a little salt on top to taste.
  7. Bake for 10 to 15 minutes.


Grilled Caribbean Chicken and Bacon

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.