Here are a couple of recipes that were sent to me to add to the recipe book that Kathryn
will be starting on the 29th
Masala Chai Tea – makes 2 small cups – increase recipe to required quantity
From Margaret Ann Moffat
1 inch stick of cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (or to taste)
3 teaspoons any unperfumed loose black tea
Put 1-1/2 cups water in saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn of the heat. After 2 minutes, strain the tea into two cups and serve immediately.
From Dorothy Long
2 lemons, zest grated and juiced, plus juice for coating glass rims
About 1 tablespoon mayonnaise (just enough to hold it together)
About 1 tablespoon Dijon mustard
12 asparagus stems, bottom halves chopped, tops left whole
Seasoned salt
4 Swiss chard leaves, to serve
4 whole olives, for garnish
4 lemon slices, for garnish
Water crackers or toast points, to serve
Just before serving, gently combine the crabmeat with the zest,juice, mayonnaise, mustard, and chopped asparagus stems, add seasoned salt, to taste. To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.
Cook’s note: Don't put this together until the last minute.
Taco Soup
From Carol Hester
1 lb Ground beef
1 Can each: Kidney Beans, Green Beans, Black Beans, Corn
1 lg bottle V-8 Juice
2 pkgs Taco Seasoning
Sour Cream, Shredded Cheddar Cheese
Brown Ground beef and season with one of the packets of taco seasoning according to directions on the package.
Add all ingredents
Garnish with 1 spoonfull of sour cream and cheese
Serve with tortilla chips
