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Recipes
Pesto Sauce
By MaryGladys
In a blender container or food processor bowl fitted with metal blade) combine olive oil, parsley, cheese, garlic, ...
- 2/3 cup olive oil
- 2 cups fresh parsley tightly packed
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic
- 4 tsp dried basil
- 1 Tbs capers drained
- 1/8 tsp pepper
Very Berry Cooler
By MaryGladys
Combine frozen berries, peaches and ice in blender or food processor
- 1 package (10-ounce) unsweetened frozen raspberries OR strawberries (2 cups)
- 2 fresh California peaches, halved and pitted, coarsely chopped
- 12 cracked or crushed ice cubes
Peanut Butter "Play-dough"
By MaryGladys
Mix all ingredients into a workable dough
- 1 cup smooth peanut butter
- 1/2 cup honey
- 1 cup powdered milk
Pineapple/Orange Turkey Ham Glaze
By MaryGladys
In small saucepan over medium heat combine pineapple juice with cornstarch
- 1 Can (16 ounces) pineapple tidbits drained, juice reserved
- 1 Tbs cornstarch
- 2 Tbs Dijon-style mustard
- 1/2 cup orange marmalade
- 1 4-Pound whole turkey ham
Whipped Honey Butter
By MaryGladys
In a medium bowl, mix together honey and butter
- 1 cup (12 ounces) whipped or creamed honey, softened if necessary
- 1/2 lb (2 sticks) butter, softened
Green and Gold Chowder
By MaryGladys
Combine peas, vegetable base, and water in a medium saucepan
- 1 cup green split peas, rinsed
- 1 Tbs vegetable base
- 4 cups water
- 1 cup cream-style corn
- 1/4 cup chopped onion or 1 Tbs. instant chopped onion
- 1/2 cup fresh chopped cilantro
Peanut Butter and Plum Sandwich
By MaryGladys
Thinly slice plum. Spread peanut butter on bread slices
- 1 medium fresh California plum
- 2 slices sandwich bread
- peanut butter
Pork Basting Sauce
By MaryGladys
In a small bowl, stir together ingredients
- 1 Tbs honey
- 1 Tbs dijon mustard
- 1 Tbs soy sauce
- 1 clove garlic, minced
Grilled Baby Artichokes
By MaryGladys
Prepare the Lemon Vinaigrette; set aside until ready to use
- Lemon Vinaigrette (see recipe below)
- 12 Baby Artichokes
- 2 Tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
- 1 Tbsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 Tbsp chopped pitted black olives
- Freshly-ground black pepper to taste
Quick Brown Sauce
By MaryGladys
Melt the butter in a heavy saucepan over low heat
- 3 Tbs butter
- 3 Tbs flour
- 1 1/2 cups canned bouillon, soup stock or vegetable stock
- 1/2 tsp thyme
- Sprig parsley
- Salt
- freshly ground pepper