This is a recipe from Angie's sister for a sauce to go over cream cheese.
18oz. pineapple preserves
18oz. apple jelly
1 small can dry mustard
4-5oz jar horseradish
1 tbsp. cracked pepper
cream cheese
Combine poneapple preserves, apple jelly, dry mustard, horseradish and pepper.
Pour over cream cheese.
Serve with crackers.
Tuesday, July 27, 2010
Spinach and Mandarin Orange Salad
Any salad greens you like (I use a mixture of green and red leaf lettuce, baby spinach and mixed field greens)
1-2 Tbs fresh parsley, chopped
1 bunch green onions, chopped
1 large can mandarin oranges, drained
1 small bag sliced almonds
1 Tbs butter
2 Tbs brown sugar
1 Tbs honey
1 tsp salt
Pepper to taste
½ tsp Tabasco
¼ cup red wine vinegar
¼ cup sugar
½ cup extra virgin olive oil
Mix last 6 ingredients together for dressing and chill. Make sure to remove from fridge about 10-15 minutes before serving.
In non-stick skillet, on low heat, melt butter, brown sugar and honey. Add almonds and stir to coat. Cook for 1-2 minutes, then pour out onto a buttered plate to cool. When cool, separate into bite-size pieces.
Layer ½ salad greens, ½ parsley, ½ green onions, ½ oranges and ½ almonds. Repeat layers.
***Just before serving, add dressing***
1-2 Tbs fresh parsley, chopped
1 bunch green onions, chopped
1 large can mandarin oranges, drained
1 small bag sliced almonds
1 Tbs butter
2 Tbs brown sugar
1 Tbs honey
1 tsp salt
Pepper to taste
½ tsp Tabasco
¼ cup red wine vinegar
¼ cup sugar
½ cup extra virgin olive oil
Mix last 6 ingredients together for dressing and chill. Make sure to remove from fridge about 10-15 minutes before serving.
In non-stick skillet, on low heat, melt butter, brown sugar and honey. Add almonds and stir to coat. Cook for 1-2 minutes, then pour out onto a buttered plate to cool. When cool, separate into bite-size pieces.
Layer ½ salad greens, ½ parsley, ½ green onions, ½ oranges and ½ almonds. Repeat layers.
***Just before serving, add dressing***
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