I Stand for Israel

Fried Green Tomatoes

INGREDIENTS:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup Hidden Valley Buttermilk Ranch Dressing (HVBRD)
2 beaten eggs
2/3 cup Panko bread crumbs
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper

METHOD:
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt, pepper, and cayenne pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, HVBRD, eggs, and Panko bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in HVBRD, then flour, then eggs, then Panko bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Nana's Avocado Salsa Verde

2 Ripe Avocados

1 cup Rosarita's Salsa Verde (Medium)

1/2 cup Sour Cream

Place all ingredients in food processor and pulse.

Enjoy as a dip, over grilled meats, breakfast eggs, Taco's....etc.

Nana’s Asparagus Soup

Ingredients:

4 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
1 tsp. garlic, minced
4 cups low-sodium chicken broth
2 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Salt and ground pepper
2 tablespoons chopped chives

Directions:

Melt butter in a medium pot over medium low heat. Add leeks, garlic and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Blend soup with a Hand Immersion blender or carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

Serves 4

Nana’s Salsa Verde

INGREDIENTS:

1 1/2 pound Tomatillos, husked and quartered
1/2 cup chopped Onion
1 teaspoon minced Garlic
2 Serrano Chile Peppers, minced
1 teaspoon Jalapeno, minced
3 tablespoons chopped fresh Cilantro
1 tablespoon ground Oregano
1/2 teaspoon ground Cumin
1 1/2 teaspoons Salt, or to taste
Enough water to cover tomatillos

DIRECTIONS:

1. Place tomatillos, onion, garlic, jalapeno and chile peppers into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2. Using a blender or immersion blender, carefully puree the tomatillos and water until smooth.

This made 3 pints.

Cashew-Chicken Rotini Salad

Ingredients:

1 (16 ounces) package Spiral or Rotini Pasta
4 cups Chicken, rotisserie, deboned & cubed
1 (20 ounces) can Pineapple Tidbits, drained
1-1/2 cups Celery, sliced
3/4 cup Green Onions, thinly sliced
1 cup Red Grapes, seedless, cut in half
1 cup Green Grapes, seedless, cut in half
1 (6 ounces) package Cranberries, dried
1 cup Ranch Salad Dressing
3/4 cup Mayonnaise
2 cups Cashews, salted

Directions:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in cashews.

Yield: 12 servings.

Carrot Cake

Cake Ingredients:

3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple

Frosting Ingredients:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Serves 12-16.


This is the most wonderful recipe for a Carrot Cake that I have built!!