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  1. Hibiscus Tea

    Hibiscus Tea

    Ingredients

    3 cups dried hibiscus blossoms
    3 bunches fresh mint
    2 12 oz frozen lemonade concentrate
    9 cups of sugar
    3 gallons of water

    Bring water to a boil. When water is rapidly boiling, remove from heat and add the remaining ingredients. When water cools, strain. Serve with vodka for a splendid hibiscus martini or serve over ice as a refreshing beverage.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  2. Fudge

    Fudge

    I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

    Ingredients (crust)

    4 ½ cups sugar
    1 ½ sticks butter
    1 - 12 oz. can evaporated milk
    2 1/2 cups semi-sweet chocolate chips
    1 - 7 oz. marshmallow crème
    1 ½ cups chopped pecans
    1 teaspoon vanilla

    Combine sugar, butter, and evaporated milk in a heavy bottom pan. Heat until boiling stirring constantly, continue cooking for 4 ½ minutes. Remove from heat stir in chocolate chips and marshmallow crème stirring vigorously until melted. Beat with an electric hand mixer or by hand until slightly thickened and very creamy. Add the pecans and vanilla stirring well. Cool in pan until lukewarm then pour into a buttered dish, allow to cool completely before cutting.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  3. Chocolate Nut Pudding

    Chocolate Nut Pudding

    I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

    Ingredients (crust)

    8 eggs
    1 lb. melted butter
    1 12 oz package chopped pecans
    1 12 oz package semi-sweet chocolate chips
    4 cups sugar
    1 cup flour

    Preheat the oven to 350 degrees.

    In a mixing bowl, beat the 8 eggs with the 4 cups of sugar and the 1 cup of flour. Pour in the melted butter. Grease a 9 X 13 metal pan. Pour the batter into this pan. Now melt the chocolate chips in a saucepan with ½ cup of water. Stir. When the chocolate is melted pour the chocolate into the batter and sprinkle the nuts on top. With a wooden spoon, lightly mix the chocolate mixture and the nuts into the batter. You do not want to have the chocolate mixture totally mixed into the batter so you have chocolate batter – mix just enough so that the chocolate is not sitting on the bottom of the pan.

    Bake in a 350 degree oven for 28 minutes. The edges of the pudding should be set but the middle of the pudding should still be somewhat unset, but do not overcook. Let cool, but do not refrigerate. When serving try to get bits of the outside edge and some of the middle of the pudding into each serving dish. Top with whipped cream. Best if made and served on the same day.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  4. Raspberry Cream Cake

    Raspberry Cream Cake

    I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

    Ingredients (crust)

    1 18.25 oz, box butter or yellow cake mix
    ¾ cup hazelnut liqueur (such as Frangelico) divided use
    1 12 ounce jar raspberry jam
    1 8 ounce tub frozen whipped topping, thawed

    Prepare the cake mix, to make 2-8” layers, according to package directions. Cool cake layers completely.

    Place 2 long pieces of plastic wrap crosswise in a 9” diameter bowl. Slice each cake layer horizontally into 2 pieces for a total of 4 layers.

    Press cake layer in the bowl, cut side up. Sprinkle cake layer with ¼ cup liqueur, spread with a third of the jam and ½ cup whipped topping. Repeat with two more times. Place the last layer cut side down on the cake. Fold the overhanging plastic wrap tightly over the cake and refrigerate at least 4 hours, or preferably overnight.

    When ready to serve, un-mold cake on serving platter and remove plastic wrap. Tint the remaining whipped topping with red food coloring to a light pink. Frost the domed cake with whipped topping and serve.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  5. Cheesecake

    Cheesecake

    I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

    Ingredients (crust)

    ½ cup unsalted butter
    2 8 oz. packs cream cheese at room temperature
    1 ½ cups sugar
    1 15 ounce carton whole milk ricotta cheese
    3 T. all purpose flour
    3 T. cornstarch
    4 large eggs
    1 ½ T. lemon juice
    1 T. vanilla extract
    1 pint sour cream

    Mix softened cream cheese and ricotta cheese with sugar. Add eggs one at a time then remaining ingredients, adding sour cream last. Be sure mixture is blended well. Pour into a 9" greased springform pan. Bake at 325 for 1 hour and leave in for another hour.

    Tip: If you wish to avoid cracks in the cheesecake, use an instant read thermometer to check the internal temperature. When the temperature reaches 150 degrees, remove from oven. Cracking occurs when the internal temperature goes above 150. Let cool for five minutes and then remove springform pan which avoids another way cheesecakes crack - being in the pan too long. If the cracks don't bother you, don't worry about it.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  6. Lemon Earl Grey Squares

    Lemon Earl Grey Squares

    I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

    Ingredients (crust)

    2 cups flour
    1 cup (two sticks) butter
    ½ cup powdered sugar

    Ingredients (filling)

    6 eggs
    3 cups sugar
    ½ tbsp. baking powder
    6 tbsp. lemon juice
    ½ tspn. salt
    3 Earl Grey tea bags

    Preheat oven to 350. Prepare crust by combining flour, butter, and powdered sugar. The butter combines better if it is not too cold; however, if it is room temperature it becomes more difficult to work. Once combined, press into the bottom of a 9 x 13 pan. If the crust mixture is too tacky, wet your hands and it will be easier for you to press into the pan.

    Meanwhile, heat the lemon juice until boiling and steep two of the Earl Grey teabags in the juice. Beat the remaining ingredients together with the tea from the remaining teabag. Add the tea steeped lemon juice and beat again with the mixer.

    Bake the crust in the oven for 15 minutes - it should be lightly browned. Pour the filling mixture on the crust while it is still hot. I find the filling cooks better if you mix again with the beater just before pouring onto the crust. Bake for 25 more minutes.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  7. Popover

    Popover

    As a child, my English mother always made Yorkshire pudding. I never had good luck making it myself until I found this recipe. And, my mother and I both agree, that making Yorkshire pudding in popover pans solves the problem of fighting for the corners!

    Ingredients

    4 cups of milk, warmed
    8 eggs
    4 cups of flour
    1 ½ heaping tablespoon of salt
    2 ½ cups grated gruyere cheese

    Place the popover pan in a preheated 350 degree oven. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk so you don’t cook the eggs. Sift the flour with the salt and then slowly add this to the milk and egg mixture and combine until mostly smooth. Remove the popover pan from the oven and spray with a non-stick vegetable spray. Fill each popover cup three quarters full (the batter should still be warm and not cool). Top each popover with 3 Tablespoons of the grated gruyere. Bake for 50 minutes. Remove from the pan and serve immediately. Serves 12.

    Variations

    Yorkshire Pudding is traditionally served with roast beef and gravy. The Neiman’s in Dallas serves popovers with strawberry butter. You can add sautéed green onions, shallots, or onions to the batter for a more savory popover or you could add 2 tablespoons of sugar and grated orange zest for a sweeter popover.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com

  8. Fruited Chicken Salad

    Fruited Chicken Salad

    If you want to make a fruited chicken salad, follow the instructions above for boiling chicken, dicing, etc.  and add:

    Ingredients

    2 cups diced cook chicken
    1/3 cup to 1/2 Hellman’s mayonnaise
    Chopped celery
    Lawry’s seasoning salt

    In a bowl with the diced chicken and celery, add green grapes, sliced bananas, and pecans. Then add equal proportions of whipped cream (or Cool Whip) and mayonnaise. Again, use Lawry’s seasoning salt.

    Fruited chicken salad must be eaten on the day that it is made as the bananas will turn brown, mushy, and unattractive.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  9. Chicken Salad

    Chicken Salad

    I like to make this with leftover steak that I have grilled the night before.  You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.

    Ingredients

    2 cups diced cook chicken
    1/3 cup to 1/2 Hellman’s mayonnaise
    Chopped celery
    Lawry’s seasoning salt

    I buy split chicken breasts that have bone in and skin on.  Place these in a large pot, cover with water, add an onion (optional) for flavor and the bulb part of the celery and any outer ribs of celery that are not pretty.   Bring to a boil and cook until done – about 45 minutes.  When cooked through, pour off the water and when the chicken is cool, remove the skin and bones, and dice.  I usually do this the day before so the chicken is very cold when I add the mayonnaise and celery.  Chop the celery, add to the chicken, and begin to add the mayonnaise – you want to be sure the chicken and celery mixture is coated but not dripping in mayonnaise.  Sprinkle the Lawry’s seasoning salt and mix – again, be sure to add the seasoning salt slowly – adding  and tasting until you feel good about the flavor.

    I don’t much care for Lawry’s seasoning salt in anything other than chicken salad – but it is delicious in it!

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  10. Thai Beef & Noodle Salad

    Thai Beef & Noodle Salad

    I like to make this with leftover steak that I have grilled the night before.  You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.

    Ingredients

    Grilled beef, shrimp, chicken, or pork – enough for 4 people
    1 package Udon noodles cooked to package directions
    ½ cup peanuts – shelled and unsalted
    ½ bunch chopped cilantro
    1 bunch basil leaves
    2 mangos
    2 avocados
    1 package cherry tomatoes or 3 chopped vine ripe tomatoes
    1 head romaine

    Dressing

    3 tablespoons sesame oil
    4 tablespoons canola oil
    6 tablespoons honey
    6 tablespoons soy sauce
    4 tablespoons balsamic vinegar
    3 tablespoons rice wine vinegar
    ½ teaspoon cayenne pepper
    1 tablespoon grated fresh ginger

    Cook the Udon noodles according to package instructions.  When they are cooked, strain, and place in cold water to cool them down.

    Slice the beef, chicken, or pork.  Dice the mangoes and avocados.  Make a salad with the romaine lettuce, basil leaves, chopped cilantro, tomatoes, avocados,  mangos and peanuts.  Drain the Udon noodles and put into the salad along with the meat.

    Make the dressing by measuring all of the dressing ingredients in a bowl and whisking together.  The dressing makes a far larger quantity than is needed for this salad. Add enough dressing to moisten or to taste and save the rest. Toss and serve.

    Will make 4 very hearty servings – probably will serve 8 ladies for bridge.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  11. Romaine Salad with Mandarin Oranges & Blue Cheese Vinaigrette

    Romaine Salad with Mandarin Oranges & Blue Cheese Vinaigrette

    Ingredients

    1 head lettuce cut into 1 inch strips
    1 can mandarin oranges, drained
    ½ cup toasted slivered almonds
    ½ grated parmesan cheese

    Dressing

    1 cup Olive oil
    ½ cup vinegar
    1/4  cup sugar
    1 T. Dijon mustard
    8 oz blue cheese

    Put the cut lettuce into a bowl and add the mandarin oranges, slivered almonds and the parmesan cheese.  Whisk together the dressing ingredients and pour desired amount onto salad.  (You may have more dressing than you need – test it first). Toss well.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  12. Kale Salad

    Kale Salad

    Ingredients

    1 head lacinato kale
    2 T. lemon juice
    4 T. olive oil
    2 shallots, minced
    Ricotta salata cheese
    Cherry tomatoes
    Avocado
    Sea Salt
    Pepper

    Wash and dry one bunch of lacinato kale. Remove ribs and stems and chop to bite size pieces. Mince the two shallots. Grate on the large side of a cheese grater about ½ cup to 1 cup of ricotta salata cheese. Slice the cherry tomatoes in half. Dice the avocado. Put all of the ingredients in a bowl and sprinkle the lemon juice and olive oil and mix well. Sprinkle sea salt and pepper just before serving and toss again.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  13. Melon, Berry and Feta Salad

    Melon, Berry and Feta Salad

    Ingredients

    2 T. olive oil
    2 T. lime juice
    1 thinly sliced shallot
    ½ t. lemon zest
    1 chopped jalepeno pepper
    Salt and pepper
    ½ cantaloupe
    ½ honeydew melon
    1 cup blackberries
    2 ounces feta cheese

    Combine the olive oil, lime juice, shallot, lemon zest, and chopped jalepeno, salt and pepper. Slice the melons. Place on a platter or salad plate with the blackberries and drizzle the dressing over all.

    Variations

    Add chopped mint, sliced fresno peppers, add pitted bing cherries, add slices of cara cara oranges.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  14. Watermelon and Arugula Salad

    Watermelon and Arugula Salad

    This refreshing salad can be served with many entrees. I happen to like to serve it with fish.

    Ingredients

    One bunch of arugula
    One small watermelon
    3 oz. feta cheese
    2 T. balsamic vinegar
    2 T. olive oil
    Salt and pepper

    Clean the arugula, washing each leaf carefully to remove grit. Stack each piece of arugula and cut off the fibrous stems. Chop the arugula. Dice the watermelon and remove any seeds. Place in bowl with the arugula. Toss with feta cheese, salt, and pepper, and the vinegar and olive oil.

    Variations

    I have added at various times: dried cherries, dried cranberries, toasted pine nuts, chopped shallots, avocado, diced red onion, chopped prosciutto, jalepenos, diced mango, basil, and cilantro. This salad lends itself to many different things – feel free to experiment!

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  15. Avocado and Fig Soup

    Avocado and Fig Soup

    Ingredients

    3 large ripe avocados
    1 pint of fresh figs
    1 large shallot
    Juice of 3 limes
    1 cup of chicken stock
    ½ cup plain Greek yogurt
    ¼ t. cinnamon
    ¼ bunch cilantro
    2 jalepenos, seeds removed
    1 clove of garlic
    Salt and pepper to taste

  16. Jalapeno Puffs

    Jalapeno Puffs

    Ingredients

    1 package Pepperidge Farm very thin sliced white bread
    1 package cream cheese
    ¼ cup pickled jalapeno slices or nacho slices
    1 stick of butter
    Parmesan cheese

    Trim all of the crusts off of the white bread. Melt the stick of butter. Let the butter cool in a bowl. Put the parmesan cheese in another bowl. Run the cream cheese through a food processor with the nacho slices. With a knife, ‘butter’ a slice of bread with the cream cheese and nacho mixture and put another slice of bread on top making a sandwich. Continue doing this with all of the bread. Then cut each sandwich into four – either diagonally or lengthwise or into squares – whichever you prefer. Dip each section into the butter quickly and then coat with the parmesan cheese. Place each dipped section on a cookie sheet. Its best if you designate one hand for the butter dipping and another for the parmesan cheese dipping so you don’t make the cheese too lumpy with excess butter. When all of the sections are completely dipped, place the cookie sheet in the freezer. When frozen, place in a quart sized plastic freezer bag until ready to use.

    To cook: Set your oven to broil and place a cookie sheet with the desired quantities of jalapeno puffs on it. Broil each side. This will happen quickly so watch carefully so avoid burning.

    The original recipe called for canned asparagus instead of jalapeno. If you don’t like spicy foods, you may prefer the original version. If you use canned asparagus, squeeze out the excess water of the asparagus before placing in the food processor. If you experiment with other things in this recipe, please let me know! I’d be interested in trying it myself if you think it's good! I have thought about using smoked salmon instead of jalapeno but haven’t tried it yet.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  17. Fred Bread

    Fred Bread

    Ingredients

    1 40 oz. Box Store brand biscuit mix
    Butter
    Buttermilk
    Sesame seeds

    Melt 2 sticks of butter for each 9 x 13” pan of bread you want to make. Pour into the bottom of the pan. Meanwhile, pour biscuit mix into a large mixing bowl. (Store brands turn out better Fred bread for some reason than Bisquick). Start with about ½ the box for a 9 x 13 pan. Pour buttermilk into the mix, slowly, and stir. You want the dough to be dry enough to roll out onto a floured surface. If the dough is tacky to the touch, pour in a bit more mix. Flour your work surface and press out the dough with your hands until you have a large square of dough that’s about ½ thick. Take a knife and cut the dough into squares. Take each piece of dough and dip into the butter in the baking pan and then turn it over and place in the pan. Continue until you have a filled baking dish of bread. Sprinkle sesame seeds on top. Bake at 350 degrees on the top shelf of the oven until brown – about 35 minutes.

    These are just the guidelines for how to make Fred bread. Naturally you can vary the recipe by adding more or less butter if you prefer. Also, you may like to add different types of herbs and spices to the top. Fennel or anise seeds are a nice way to vary the recipe.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

  18. Orecchiette with Broccoli Raab & Italian Sweet Sausage

    Orecchiette with Broccoli Raab & Italian Sweet Sausage

    Ingredients

    1 bunch broccoli raab (about 1 lb)
    1/2 cup extra virgin olive oil
    1 pint cherry tomatoes
    1/2 bunch parsley, chopped
    4 garlic cloves, chopped
    1/4 cup pine nuts
    4 Italian sweet sausage
    8 oz. fresh mozzarella
    Grated parmesan cheese to taste
    Salt and pepper

    Choose broccoli raab with a minimum of yellow flowers. Chop off the tough stems from the broccoli raab and any yellowed leaves. Wash, drain, and chop. Heat the olive oil in a deep sauté pan. Add the garlic and cook, being careful not to brown (browning garlic adds a bitter taste.) Add the broccoli raab and parsley and cook until it wilts down. Add the cherry tomatoes and cook another 5 minutes. Place the pine nuts on a cookie sheet and brown in a 350 degree oven. Cook the sausage on another cookie sheet until done. Be sure to prick the sausage on both sides before placing in the oven. When fully cooked, slice the sausage and drain the fat. Add the sausage and the pine nuts to the broccoli raab mixture.

    Cook the orecchiette pasta according to the package instructions. Orecchiette is the ear shaped pasta from Southern Italy, especially Apulia. Toss the pasta with the broccoli raab mixture. Slice the fresh mozzarella into the pasta or place individual slices on a plate and put the hot pasta over it. Top with grated parmesan cheese.

    Broccoli Raab (sometimes known as rapini) is a very nutritious vegetable, low in calories, and high in fiber. It has many cancer fighting vitamins and minerals including pantothenic acid, vitamin K, C, and the B vitamins. Sometimes I have made this recipe by substituting spinach or kale which are also extremely nutritious. In addition, I never miss an opportunity to add as much parsley to a recipe as possible. Vitamin pills are made out of parsley and it is a good way to get needed vitamins and minerals into your family and it doesn’t have an overpowering taste.

    Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

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