Grape Salad
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2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Wash and stem grapes. Set aside. Mix sour cream, cream cheese,
white sugar and vanilla by hand until blended. Stir grapes into
mixture, and pour in large serving bowl. For topping, combine brown
sugar, and crushed pecans. Sprinkle over top of grapes to cover
completely. Chill overnight.
Easy Tiramisu
=============
20 oz. (1 1/4 lbs.) mascarpone cheese
1 teaspoon vanilla extract
3 tablespoons Marsala, brandy or Tia Maria
8 oz. strong coffee or espresso, cooled to room temperature
5 oz. heavy cream
4 tablespoons powdered sugar
16 lady fingers
1 frozen chocolate bar (good quality)
Cocoa powder, to dust
Whisk the mascarpone with the vanilla and Marsala and 3 oz. coffee,
until everything is thoroughly mixed together. Whisk the cream with
the powdered sugar until smooth, then fold in the mascarpone mix.
Pour the remaining coffee into a bowl (sweeten with more powdered
sugar if you like). Take one lady finger at a time and dip it in to
the coffee. Set it to one side and continue with the remaining
fingers.
Line 4 serving glasses with 4 lady fingers, breaking them in half
if you need to. Spoon the mascarpone mix in until you reach the top
of the glass. Refrigerate for 20 minutes to allow the flavors to
infuse.
Remove the tiramisu from the fridge. Take the frozen chocolate bar
and grate a little chocolate over the top of each Tiramisu. Finally,
dust with sifted cocoa powder to serve.
===========
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Wash and stem grapes. Set aside. Mix sour cream, cream cheese,
white sugar and vanilla by hand until blended. Stir grapes into
mixture, and pour in large serving bowl. For topping, combine brown
sugar, and crushed pecans. Sprinkle over top of grapes to cover
completely. Chill overnight.
Easy Tiramisu
=============
20 oz. (1 1/4 lbs.) mascarpone cheese
1 teaspoon vanilla extract
3 tablespoons Marsala, brandy or Tia Maria
8 oz. strong coffee or espresso, cooled to room temperature
5 oz. heavy cream
4 tablespoons powdered sugar
16 lady fingers
1 frozen chocolate bar (good quality)
Cocoa powder, to dust
Whisk the mascarpone with the vanilla and Marsala and 3 oz. coffee,
until everything is thoroughly mixed together. Whisk the cream with
the powdered sugar until smooth, then fold in the mascarpone mix.
Pour the remaining coffee into a bowl (sweeten with more powdered
sugar if you like). Take one lady finger at a time and dip it in to
the coffee. Set it to one side and continue with the remaining
fingers.
Line 4 serving glasses with 4 lady fingers, breaking them in half
if you need to. Spoon the mascarpone mix in until you reach the top
of the glass. Refrigerate for 20 minutes to allow the flavors to
infuse.
Remove the tiramisu from the fridge. Take the frozen chocolate bar
and grate a little chocolate over the top of each Tiramisu. Finally,
dust with sifted cocoa powder to serve.
Rotini and Tuna Salad Salad:
12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
Dressing:
1 cup fat-free mayonnaise
3 tablespoons lemon juice, bottled
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
Cook pasta according to directions on package. Rinse pasta with cold water and drain.
For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl.
Mix well. For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper.
Mix well. Gently stir dressing into the salad. Cover and refrigerate 1 hour.
8 servings; 197 Calories; 1g Fat; 16g Protein; 31g Carbohydrate; 13mg Cholesterol; 599mg Sodium
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