Mandarin Orange Salad

I found this recipe on the Internet today and I must say, I was pretty pleased with the results. I varied a few things from the original recipe, but here it is:

INGREDIENTS

1/2 c vegetable oil (Next time I'll try 1/4 c instead...that is what some of the reviewers recommended)

1/4 c cider vinegar (I just used plain white vinegar since that is what I had)

1/4 c white sugar

2 tsp dried parsley

1 tsp salt

1 pinch ground black pepper

1/2 c sliced almonds

1/4 c white sugar

1 head red leaf lettuce - rinsed, dried, and torn (I just used various salad greens that I had on hand...I think any will work.)

1 red onion, chopped (I used a white onion instead, since that is what I had. I soaked it in water first and then drained the water. That way the onion flavor wasn't as overpowering)

1 c chopped celery (I didn't have any on hand, so I left this out)

2 (11 oz) cans mandarin orange segments, drained

DIRECTIONS

1. In a container with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt, and pepper. Cover and shake well. Refrigerate until use.

2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. (One of the reviewers suggested put 1-2 tsp of the juice from the oranges in when you cook the almonds . It seemed to work really well.)

3. In a large bowl, toss together the lettuce, celery, oranges, onion, almonds, and dressing until evenly coated.

By the way, I HIGHLY recommend checking out allrecipes.com The recipes are rated by users and everything I have tried I have been very pleased with.

Roasted Asparagus and Grape Tomato Soup

I never post on here, but I am thinking it is now time. This recipe is SO good. I can't say that I am a super healthy eater or a major fan of most soups, but this is really really good.


Ingredients

1 1/2 lbs Asparagus, cut in 2 inch slices, plus 12 Asparagus tips
2 medium onions, peeled and cut into quarters
40 grape tomatoes
2 Tb olive oil
4 c chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 c half & half
6 fresh dill sprigs


1. Preheat oven to 450 degrees
2. Place sliced asparaus, fanned-out onion wedges and grape tomatoes in an even layer in a large shallow roasting pan. Drizzle with olive oil. Roast, uncovered, for 15-20 minutes, or until the vegetables are tender and slightly charred. Remove the tomatoes, chop and set aside.
3. Place half of the other roasted vegetables in a food processor (or we use a blender). Add 1 cup of broth and process until smooth. Strain if desired. Transfer to a large saucepan. Repeat with remaining vegetables. Add as much of the remaining broth to the pan as needed for good consistency, plus salt and pepper.
4. Heat until soup is hot; add half-and-half and heat for another 2 minutes. Ladle into bowls and top each with a spoonful of roasted chopped tomatoes, 2 fresh aspargus tips and a sprig of dill.

Makes 6 servings.

Jay's Potatoes

My Dad came up with this recipe when he was in Boy Scouts (in his younger years :-) to get a patch or whatever they are called. :-)

Potatoes (6-8) white or red
Butter
Salt and pepper
McCormick Broiled Steak Seasoning Salt
Onions (thinny sliced)
Water

Peel potatoes and slice (thin). Cover bottom of baking dish with water (not much, just enough to cover bottom). Put in a layer of potatoes; salt and pepper them. Sprinkle with steak seasoning and dot with butter. Add a layer of onion. Repeat layers. Cover with foil and bake at 350 for about an hour.