Marilyn’s Mosaic Salad
Multi, colored greens,
Mandarin oranges
Raspberries
Candied Walnuts
Raspberry Vinaigrette
Walnut Artesian Bread
Family secret recipe and it sure was good.
I will ask her if she will give us the recipe,
If so I will post it at a later date.
2 large portabella mushrooms… remove stems.
1 cup shredded chicken
2/3 cup shredded Italian blend cheese
¼ cup sliced green onion tops
2 tablespoon California Sun-Dry Sun-Dried
Tomato Spread
1 teaspoon Morton and Bassett
Italian Seasoning
2 tablespoon each: shredded Parmesan
cheese and panko bread crumbs
Preheat oven to 450 and place mushrooms stem
side up on a baking sheet.
Stir together chicken, cheese, onions, sun dried
tomato spread and seasoning and
spoon into mushroom caps. Stir together Parmesan
and bread crumbs and sprinkle over mushrooms.
Bake the mushrooms for about 15 minutes or
until the filling is hot and cheese is melted.
Step one of the salad
3 tablespoons extra virgin olive oil
3 wide strips of orange zest plus 2 tablespoons
orange juice
¼ t red pepper flakes, salt and pepper.
2 bunches asparagus (about 1 pound each)
trimmed and cut into 2 inch lengths
1 pound green beans trimmed and also
cut into 2 inch lengths.
½ cup lightly packed fresh basil leaves
In a small sauce pan bring oil, orange zest and
red-pepper flakes to a simmer over medium
heat and cook 3 minutes. Remove chili-orange oil
from heat and set aside.
Working in two batches in a large pot of boiling
salted water, cook asparagus and green beans
separately until bright green and crisp tender,
3 minutes) Transfer to a colander and rinse with
cool water to stop the cooking.
In a large skillet heat 1 Tablespoon of chili orange
oil over high. Add half the vegetables and cook,
stirring often until warmed through and tender 3 minutes.
Stir in half the basil, season with salt and pepper
and transfer to a platter. Repeat with 1 Tbs. oil and
remaining vegetables and basil. Drizzle with remaining
oil and orange juice and serve immediately.
6 egg yolks, beaten
1 teaspoon salt
6 egg whites
1 cup sugar
2 cups ground almonds
Add sugar and salt to beaten egg yolks.
Blend well. Add almonds and then fold in egg
whites, beaten stiff but not dry. Bake at 350
for 25 minutes in layer plans. Serve with
whipped cream.
The almonds were from her son (Greg) orchard.
