Wednesday, January 21, 2009

Yummy salad

I am loving this salad from my friend Mary. I asked for the recipe and I'm going to make it for dinner.

Crunchy Romaine Salad (our favorite salad!)
1 cup sugar
1/4 cup canola or vegetable oil
1/2 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper


1 (3 ounce) package ramen noodles – do not boil
1 cup pecans or walnuts, chopped
1 bunch broccoli, coarsely chopped
1 head romaine lettuce
2 cups fresh strawberries
(I also add a small amount of feta cheese)
For dressing combine all ingredients in an air-tight container and shake.
Break Ramen noodles into small pieces, discarding the flavor packet. Brown the noodles and pecans in the butter in a skillet.
Drain on paper towels and cool.
Combine the noodles, pecans, broccoli, romaine and green onions in a salad bowl and mix gently.
Add dressing to coat.

Friday, January 16, 2009

My dad's AMAZING blueberry muffin recipe!

I made these for my 2 sisters-in-law last weekend...they are really tasty and keep very well for at least a few days. I highly recommend these!

RB's Blueberry Muffins
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 TBS of finely grated lemon peel
1 egg
1 cup fresh blueberries

½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins with Crisco or line with muffin liners. Combine 1 ½ cups flour, ¾ cup sugar, salt, lemon peel, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Mix the crumble ingredients with a fork before sprinkling on top of muffin mixture. Bake for 20-25 mins. Yield: 12 muffins

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