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May 2007 Issue
by Sarah Potts
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SIDE DISHES

 

Spinach Dip

  • 1 frozen pkg. chopped spinach
  • 1 loaf sheepherder’s bread
  • 1 C. sour cream
  • 1 C. mayonnaise
  • 1 envelope dry vegetable soup mix
  • 3 green onions, chopped (optional)
  • 1 small can water chestnuts, chopped (optional)
Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.
 

 

Vegetable Dip

  • 1 C. sour cream
  • 1 C. mayonnaise
  • 1 tsp. seasoned salt
  • 1 tsp. parsley flakes
  • 1 tsp. dill weed
  • 1 tsp. onion flakes
Combine all ingredients. For Spinach Dip: add 1 (10 oz.) pkg. frozen spinach, defrosted, drained & squeezed out excess liquid with paper towels
 

LEAF SALADS

 

Tomato, Mozzarella and Basil Vinaigrette

  • 3 lg. ripe tomatoes, sliced
  • 1 lb. mozzarella, sliced
  • 1/2 C. olive oil
  • 2 Tbs. wine vinegar
  • 2 Tbs. finely chopped fresh basil
  • Salt & pepper to taste
In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar and basil. Season with salt and pepper. Serves 6 people.
 

 

Spring Salad

  • 3 C. washed baby spinach leaves
  • 3 C. washed and torn salad greens
  • 1 C. sliced strawberries
  • 2 kiwi fruit, peeled and sliced
  • 1/4 C. sliced almonds
  • 1/4 C. sliced mushrooms
  • 1/4 C. snow pea pods
  • 1/4 C. mandarin orange slices
  • 1 medium red onion, thinly sliced
  • 1/4 C. orange juice
  • 2 Tbs. honey
  • 1 tsp. Dijon mustard
  • 1/2 tsp. poppy seeds
  • Salt
  • Pepper
  • 2 Tbs. olive oil
Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. For dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.
 

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