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Recipes
White Sauce with Wine
By MaryGladys
Melt butter. Remove from heat, blend in flour and return to heat
- 6 Tbs butter
- 6 Tbs flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 Tbs sherry or dry white wine
- 1 tsp white pepper
Zesty Honey Sauce
By MaryGladys
Combine all ingredients in saucepan and bring to boil; stir constantly
- 1 cup bottled chili sauce
- 1/2-3/4 cup honey
- 1/4 cup minced onion
- 2 Tbs dry red wine
- 1 Tbs Worcestershire sauce
- 1 tsp Dijon-style mustard
Mexican Frittata
By MaryGladys
Combine first 8 ingredients in a large bowl; set aside
- 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
- 1 8 oz. carton egg substitute
- 1 cup evaporated skim milk
- 1 cup shredded, reduced-fat Cheddar cheese
- 1 4 oz. can chopped green chiles, drained
- 1/2 cup sliced scallions
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Vegetable oil cooking spray
Artichoke Dip
By MaryGladys
Drain artichokes, reserving marinade; chop artichokes coarsely
- 1 jar (6 oz) marinated artichoke hearts
- 2 Tbs canned diced green chiles
- 1/4 cup mayonnaise
- 1 cup (4 oz) shredded cheddar cheese
Zesty Orange Sauce
By MaryGladys
Cut an orange in half. Remove juice from both sections and reserve
- 1 orange
- 1 cup very dry sherry
- 1 Tbs lemon juice
- 1/2 cup currant jelly
- dash of cayenne
Baba au Rum
By MaryGladys
Combine the currants and rum in a small bowl and set aside
- 1/3 cup dried currants
- 1 Tbs good dark rum
- 5 Tbs unsalted butter, at room temperature
- 1/2 cup milk
- 1 package dry yeast
- 2 Tbs sugar
- 2 extra-large eggs, at room temperature
- 2/3 cups all-purpose flour
- 1/2 tsp kosher salt
- Rum Syrup, recipe follows
- 3/4 cup apricot preserves
- 1 Tbs water
- Whipped Cream, recipe follows
- 1 cup sugar
- 2/3 cup good dark rum
- 1/2 tsp pure vanilla extract
- 2 cups (1 pint) cold heavy cream
- 2 Tbs sugar
- 2 tsp pure vanilla extract
Mushroom Chili
By MaryGladys
In a large saucepan heat oil until hot
- 2 Tbs vegetable oil
- 1 cup chopped onion
- 1 Tbs minced garlic
- 2 Tbs chili powder
- 1 tsp ground cumin
- 1 1/2 lbs fresh white mushrooms, sliced (about 9 cups)
- 8 oz fresh shiitake mushrooms (stems removed), sliced (about 2-1/2 cups)
- 1 can (about 14-1/2 ounces) stewed tomatoes
- 1 can (about 19 ounces) white kidney beans, rinsed and drained
- 1/2 cup sliced ripe olives
Baby Greens Salad with Oranges and Olives
By MaryGladys
Place greens in a large salad bowl
- 12 cups mesclun or other mild salad greens
- 3 Tbs olive oil
- 2 Tbs blood orange juice or regular orange juice
- 2 Tbs balsamic vinegar
- 8 thin slices red onion, separated into rings
- 2 cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)
- 2/3 cup mixed country olives or regular kalamata olives
- 1/8 tsp salt
- 1/8 tsp pepper
Mushroom Shrimp Sukiyaki
By MaryGladys
Rinse, pat dry and slice fresh mushrooms (makes 3 ¾ cups)
- 3/4 lb Fresh Mushrooms
- 1/4 cup Salad Oil
- 2 cups Celery, sliced
- 2 large Green Peppers, sliced
- 2 large Onions, sliced
- 1/2 cup Soy Sauce
- 2 Tbs Sugar
- 1 Tbs Dry Sherry
- 1 lb Frozen Shrimp, peeled & deveined
- 1/2 cup Beef Broth or Water
- 6 servings Hot Cooked Rice
Avocado Salsa
By MaryGladys
Combine all of the ingredients in a bowl
- 1 ripe Haas avocado, coarsely chopped
- 1 Tbs finely diced red onion
- 1 Tbs minced jalapeno
- 2 Tbs fresh lime juice
- Salt to taste
- Freshly ground pepper to taste