Two MUST TRY SALADS FOR SUMMER!!!!! Avocado/Crab Salad: 2 ripe large avocados 150g. cooked white rice 200g. shredded crab meat 1 tspoon orange zest 1 tspoon lime zest salt, freshly grounded pepper nice firm lettuce leaves Tiny onion stems chopped regular or tiny hard boiled eggs Sauce: 2 tbspoons Mayonaisse 1 tbspoon Dijon Mustard 1/2 tbspoon honey 1/2 tbspoon Balsamic Modeira Vinegar 3 drops of Tabasco (hot sauce) Cut avocados in small squares and dip them into the lime/orange/salt/pepper mixture and refrigerate for 20 min. Mix avocado squares gently with rice (cooked), and crab meat, and onion chopped stems, top with sauce (or mix) then place rice already mixed on top of a lettuce bed and adorn with the tiny eggs all around. Enjoy. Salad #2: Boston Lettuce Diced Apples Diced Pears Toasted chopped peacons Dressing: 1/2 cup raspberry wine vinegar 1/2 cup olive oil 1/2 cup peanut oil 1/2 cup maple syrup 1 tbspoon Dijon Mustard 1 tbspoon Tarragon 1 teaspoon salt Anyone let me know if you have tried these two salads or I am going to have to put in some other recepies!!

To those of you who inquired, here is the recipe for the Broccoli Salad I brought to The Circle G Xtreme Race and to CutterJo's Trail Ride in April 2007: Super Broccoli Salad 4 c raw Broccoli Florettes, crisp & broken into small pieces (I use 2 Lg. heads) 1/4 c raisins 8 strips Bacon (I use Turkey Bacon) -cooked and crumbled 1/4 c pecans, walnuts or sunfower seeds 1/4 c chopped Onion (Red or Valdalia) Dressing- see below My Optional add-ins: Toasted Almonds Craisins Chopped Carrot Spears or slices Chopped Apple Sesame Sticks or Chow Mien Noodles Seedless Grapes, cut in half (high in calories) Cauliflower Celery Combine all ingredients in large bowl. Pour dressing over & mix well. Let set for at least 1/2 hr. for flavors to mix. Salad Dressing 3/4 c Salad Dressing (Miracle Whip) ¼ c Sugar 2 Tbsp. Red Wine Vinegar Combine all in small jar, shake well. ENJOY!!! I also like to use Ms. Mackie’s Crumpet Tea Room Express “Poppy Seed Dressing”, found in the PRODUCE SECTION at "select" Wal-Mart Supercenters. I change this recipe frequently. The dressing really makes the salad. Vicky

This is a Rachael Ray 30 minute meal recipe from her magazine 4 servings, prep time 15 minutes and cook time 30 minutes. 2 pounds yellow potatoes (yukon gold) peeled and cut into small cubes Salt 4 large uncooked italian sausages (about 1 1/2 pounds total) 2 tablespoons red wine vinegar 1 tablespoon of dijon mustard 1 tablespoon of grated onion 1/4 teaspoon of pepper 1/3 cup of extra virgin olive oil 1 tablespoon of chopped fresh parsley In a large saucepan add the potatoes and enough water to cover by an inch. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 20 minutes, drain and transfer to a bowl and cover to keep warm. Meanwhile prick the sausages all over with a sharp pairing knife. Place in a large skillet with enough water to reach a quarter of the way up the sausages. Cook over medium high heat, turning often until the water has evaporated 15 to 20 minutes. Continue cooking turning with tongs until the sausages are browned all over 5 to 7 minutes. In a small bowl whisk together the vinegar, mustard, onion 1/2 a teaspoon of salt and the pepper. Slowly pour in the olive oil whisking until the sauce is thick and emulsified. Pour over the potatoes and stir gently to coat. Spoon the potato salad onto a plate and sprinkle the parsley on top, serve the sausages on the potato salad.

My best Bleu Cheese Dressing/Dip Recipe: 1/3 C good real Mayo 1 C Dairy Sour Cream 2 tsp fresh lemon juice 1 tsp Fresh (or 1/2 tsp dried) minced Tarragon 1/4 C Chopped fresh Parsley 2 TBS minced Green Onion (include tops) 1 C Bleu cheese crumbled (for an even more intense flavor, I substitute Gorgonzola) In your blender, combine all ingredients in the order given, blend well. Mix in an additional 1/4 C more Bleu cheese crumbles. Cover and chill several hours to allow flavors to develop.

continued from preseding post... Chili # 6 Pam's Very Vegetarian Variety... Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers. Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb. Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I s*** on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my a** with a snow cone. Chili # 7 Carla's Screaming Sensation Chili... Judge # 1 -- A mediocre chili with too much reliance on canned peppers. Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am Worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably. Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach. Chili # 8 Karen's Toenail Curling Chili... Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence. Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?

A Texas Chili Contest - If you can read this whole story without laughing then there's no hope for you. I was crying by the end. This is a scream! Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City park. The notes are from an inexperienced Chili taster named Frank, who was visiting from Springfield, IL. Frank: "Recently, I was honored to be selected as a judge at a Chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent: (Frank is Judge #3) Chili # 1 Eddie's Maniac Monster Chili... Judge # 1 -- A little too heavy on the tomato. Amusing kick. Judge # 2 -- Nice, smooth tomato flavor. Very mild. Judge # 3 -- (Frank) Holy s***, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the Flames out. I hope that's the worst one. These Texans are crazy. Chili # 2 Austin's Afterburner Chili... Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang. Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously. Judge # 3 -- Keep this out of the reach of children. I'm not sure What I'm supposed to taste besides pain. I had to wave off two people who Wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face. Chili # 3 Ronny's Famous Burn Down the Barn Chili... Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans. Judge # 2 -- A bean less chili, a bit salty, good use of peppers. Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get Me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting s***-faced from all of the beer... Chili # 4 Dave's Black Magic... Judge # 1 -- Black bean chili with almost no spice. Disappointing. Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. Judge # 3 -- I felt something scraping across my tongue, but was Unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac? Chili # 5 Lisa's Legal Lip Remover... Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive. Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement. Judge # 3 -- My ears are ringing, sweat is pouring off my forehead And I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks. cont......

I just HAD to add this one! We made these this weekend with mashed potatoes.. YUM!! This recipe came from my Stinking Rose Cookbook.. everything Garlic you could ever imagine! GARLIC BRAISED BONELESS BEEF SHORT RIBS 3-4 pounds boneless beef short ribs Galic salt and freshly ground black pepper 3 tbsp olive oil (we used more) 4 cups beef broth leaves from 3 sprigs thyme, coarsely chopped 6 cloves garlic (we used 8) 4 sprigs rosemary 1/2 cup dry white wine 2 tbsp unsalted butter (ha! more like 4) Preheat oven to 350f. Season the short ribs with the garlic salt and black pepper. In a large cast iron skillet or dutch oven, heat the olive oil over high heat until it begins to smoke then sear the ribs for 3-4 minutes on each side, until browned on the edges. Remove from the heat. Add the broth, thyme, and garlic. Insert the rosemary sprigs between the short ribs and cover the pan with aluminum foil. Place in the oven and bake for 1 hour and 45 minutes, until the meat is very tender and nearly falls aprat when prodded lightly with a fork. Turn off the heat and let the meat rest in the oven for about 30 minutes. Remove the pan from the oven. Using a slotted spoon, transfer the ribs to a deep platter. Remove the garlic cloves and reserve for another use (we added them to the mashed potatos!) Place the skillet over medium heat, add the wine and stir to scrape up the browned bits from the bottom of the pan. Stir in the butter and cook, stirring frequently, for 5-7 minutes, until the sauce is velvety and thick. Remove from the heat and pour the sauce over the short ribs. Serve immediately.

Hi folks! Here's a great recipe for scones. We were discussing these in chat one night, finally...here they are. OATMEAL SCONES 1&1/4 cup white flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp coarse salt OR 1/4 tsp table salt 1/4 cup sugar 4 tablespoons (1/2 stick) butter 1/4 cup vegetable shortening 1 cup oats 1/3 cup raisins 1/3 cup buttermilk melted butter In a medium bowl, thoroughly mix the flour, baking powder, baking soda, salt and sugar. Then work in the butter and the shortening with a pastry cutter, or two knives, until the dough has the texture of oatmeal. Stir in the oats and the raisins. Add the buttermilk, mixing just enough to moisten the dry mixture. Turn out onto a floured working surface and knead lightly for 7-8 turns. Roll or pat the dough out into a circle about 7 inches in diameter. Then cut into 8 equal-size wedges. Transfer these wedges onto an ungreased baking sheet and brush with the melted butter. Bake in a preheated 375 degree oven for 15 minutes.

lunch with a Texas Zip... 1 lge package, tuna, packed in water 1 can green chili pepper medley sour cream provolne cheese, smoked, sliced in a bowl, combine just enough sour creme to make the tuna spreadable, drain green chilis, add...grind about 1 teaspoon of whole peppercorn medley. mix well. place on toasted, whole wheat, or your bread of choice. place cheese on top...enjoy!! :)

Thanks everyone for the wonderful recipes!! I've tried several so far and they all turned out great! mary