CHOCOLATE-DRIZZLED TRAIL MIX
(A Terry Ambrose Favorite)
3 cups nuts (peanuts, almonds & pecans)
1/2 cup sunflower seeds
1/2 cup coconut flakes
1 cup raisins
1/2 cup dried cranberries or cherries
1 cup chocolate chips
1. Mix together the nuts, sunflower seeds, coconut flakes, raisins and cranberries or cherries.
2. Spread the mixture on a baking sheet lined with waxed paper.
3. Melt 1 cup chocolate chips in the microwave. Pour the chocolate over the baking sheet in ribbons. Stir to coat everything.
4. Let the chocolate cool, then break the mix into pieces and pack it in individual containers.
Two nice, red, ripe tomatoes
Three-four nice, firm cucumbers
One large yellow onion
One cup cider-apple vinegar
One tablespoon salt
½ teaspoon pepper
½ cup sugar (or sweetener to taste)
Peel and slice the onion into thin slices. Separate the individual layers of onion and add to tomatoes and cucumbers.
Toss the tomatoes, cucumbers and onions together.
Pour the vinegar mixture over the vegetables and cover with lid.
Place in refrigerator at least two hours before you want to serve them.
Approximately every half-hour, stir the contents to make sure the vinegar gets distributed over everything.
Bring to boil in large pot in 6-8 cups of cold water (or soak overnight)
Boil rapidly for 2 minutes
Remove from heat and let sit for 1 hr
Return beans to boil; simmer until cooked, but still firm
Chop coarsely andadd 1 onion to bacon
Peel, mince and add 4 cloves of garlic to bacon
Add cooked bacon and vegetables
Add spices: 4 bay leaves, white pepper, 1 Tsp oregano (no salt needed due to cheese)
Add 1 can roasted, crushed tomatoes
Add 4 diced fresh Romano tomatoes
Add more boiling water if needed
Discard heel of parmesan and bay leaves
To serve: top each bowl with chopped Italian parsley and grated Parmesan cheese
Yield: 10-12 servings
(A Daniel J. Porter Special)
Citrus County Chronicle)
* 1/2 cup breadcrumbs
* 1/2 cup milk
* 1/2 pound ground pork
* 1/2 pound ground beef
* 1 egg, beaten
* 2 teaspoons sage
* 1/4 teaspoon lemon zest
* 2 tablespoons Parmesan cheese
* 2 cloves garlic
* Salt and pepper to taste
For the soup:
* 2 tablespoons olive oil
* 4 cloves garlic
* 1 pound escarole
* 8 cups chicken broth
* 1/2 small onion
* Salt and pepper to taste
Carefully drop the meatballs into the simmering soup. Do not stir! After 2 to 3 minutes when the meatballs have held their form, carefully stir them. Let the soup simmer for 1 hour.
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