Layered Greek Salad with Orzo and Black Eyed Peas (Winter 2009 Menu)
Candied Spiced Pecans (from the Moroccan Sun Salad)
Coconut Pineapple Loaves (Summer/Fall 2008 Menu)
1 cup black eyed peas (drained and rinsed)
1 cup cooked orzo pasta (approx. ½ cup before it is cooked)
2 Roma tomatoes ,diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup long English cucumber, sliced thin
½ cup red onion, sliced thin
2/3 cup dry feta cheese, crumbled
¼ olives, sliced (green or black or both)
½ cup sundried tomato and oregano dressing (any brand or other greek style dressing)
4 cups mixed greens
Combine orzo pasta and black eyed peas. Place in bottom of narrow glass bowl. Layer all vegetables in order listed including cheese and olives. Drizzle with dressing. Can be chilled to serve at a later time. Serve mixed greens and top with layered salad. Enjoy.
From the Moroccan Sun Salad/ Main menu 2006-2008
1 lb fresh pecan halves
2 cups white sugar
3 tbsp tea masala
2 tbsp garam masala
2 tbsp chili powder (Mexican)
2 egg whites
½ cup warm water
Combine all ingredients well. Spread out on a well oiled parchment lined baking sheet (one with edges). Bake at 375 degrees until the sugar begins to harden and the pecans are well roasted, about 20-25 min. Let cool then break into pieces and store in a cool dry place. (can also be frozen or refridgerated)
(makes 8 mini loaves or one large loaf)
Preheat oven to 325 degrees. Lightly grease your pan , choose a set of 8 mini loaves or one standard size loaf pan.
In mixing bowl combine:
1 cup crushed pineapple with juice
½ cup shredded coconut
1 cup white sugar
2 large eggs
½ cup softened margarine
Once well combined add
2 cups white flour
1 tablespoon baking powder
1 teaspoon baking soda
Combine all ingredients well.
Bake for 20-25 min for mini loaves and 45-55 min for a large loaf. A toothpick inserted in the centre of the loaf should come out clean when done.
Enjoy!