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Recipes
Blueberry, Goat Cheese & Basil Pie
By Hester
Soften goat cheese then mix with cream, cornstarch and brown sugar until the consistency of losse frosting
- 1 pint blueberries
- 2 oz goat cheese
- 1 Tbsp. cornstarch
- 1/4 cup heavy cream
- 1/4 brown sugar
- 10-12 fresh basil leaves
- TOPPING
- 1/2 stick unsalted butter - room temp
- 1/2 cup brown sugar
- 1/2 cup slivered almonds
Cucumber Relish
By Hester
Tastes just like store bought
- 4 cups ground unpeeled cucumbers
- 1 cup ground green pepper (about 2)
- 1/2 cup ground red pepper (about 1)
- 1 Tbsp. celery seeds
- 3 cups ground onions
- 1/4 cup salt
- 3 1/2 cups sugar
- 2 cups white vinegar
- 1 Tbsp. mustard seeds
Mexican Cornbread
By Hester
In a large bowl, beat eggs and oil until well blended
- 2 eggs
- 1/4 cup vegetable oil
- 1 9 ounce can cream corn
- 1/2 cup sour cream
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups cheddar cheese, shredded
Veggie Skeleton
By Hester
Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for t...
- Head--lettuce leaves
- sliced olives
- veggie dip in a small bowl
- Body--celery
- baby carrots
- bell pepper
- mushrooms
- cherry or grape tomatoes
- cauliflower
- broccoli
- cucumbers
Herb Vinaigrette
By Hester
This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salad
- 1/4 cup extra-virgin olive oil
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup red-wine vinegar
- 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Mexican Salad
By Hester
1Tear lettuce into bite size pieces
- 1 head iceberg lettuce
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/2 cup chopped green onion
- 1/2 cup sliced ripe olives (I use black)
- 4 tomatoes , sliced
- 1 cup crushed tortilla chips
- Avocado Dressing
- 1 avocado , mashed
- 1 tablespoon lemon juice
- 1/2 cup sour cream (4 ounces)
- 1/2 cup vegetable oil
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
Roasted Beef Stock
By Hester
Rinse and pat the bones dry
- 5 5 5 pounds or so of Beef Soup Bones – meaty bones with marrow, adding a few veal bones gives a wonderful thick consistency
- Your favorite veggie scraps (if you save the scraps in your freezer, you can make stock once your bag is full)
- Water
- 2 2 2 T Cider Vinegar
- 2-3 2-3 2-3 Bay Leaves
- Optional – black peppercorns
Grilled Ham Panini
By Hester
Spread bread with Miracle Whip; fill with remaining ingredients
- 2 slices sourdough bread (1/2 inch thick)
- 1 Tbsp. Miracle Whip Calorie-Wise Spread
- 60 g shaved deli smokedham
- 2 tomato slices
- 1 Kraft Singles Light Cheese Slice
Italian Shrimp with Tomatoes & Feta
By Hester
Heat olive oil over medium-high heat in a 10" non stick skillet
- 2 tsp olive oil
- 1 cup chopped red onions
- 1 medium zucchini, chopped
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/2 cup dry white wine
- 3 cups chopped plum tomatoes
- 1 Tbsp balsamic vinegar
- 11/4 tsp each salt & pepper
- 1/4 cup coarsely chopped fresh basil leaves
- 1 lb uncooked large shrimp, peeled, deveined and tails removed
- 1/2 cup crumbled feta cheese with sundried tomatoes and basil
- 1 Tbsp minced fresh parsley
Greek Style Zucchini Salad
By Hester
1.Mix the zucchini, mint, dill,green onions and feta in a large bowl
- 1/2 pound zucchini (grated)
- 1 tablespoon mint (chopped)
- 1 tablespoon dill (chopped)
- 1 green onion (sliced)
- 1/4 cup feta (crumbled)
- 1/2 lemon (juice and zest)
- 1 tablespoon olive oil
- 1 clove garlic (grated)
- salt and pepper to taste