Luxury Salad

½ lb. lump crabmeat (really good quality

¼  cup Hellman’s light mayonnaise

1 tsp. Dijon mustard

½ tsp. cracked black pepper

3 tsp. lemon juice

2 Tbs. milk

2 ripe Haas avocados

 

-In a medium size bowl, gently mix crabmeat, mayo, mustard, pepper, milk, and lemon juice taking care not to break up the crabmeat. 

-Remove the meats from the avocados with a spoon keeping each half in tact.  Scoop ¼ cup of crabmeat onto each avocado half.

-Serve as a side dish or as a meal with crusty bread and simple salad.

 Devour! 

 

 

GREENS AND BERRIES SALAD

5-7 oz. of Mixed Greens (arugula, mesculin, endive, baby spinach, etc…)

1 small cucumber, sliced into half moon slices

3/4 cup grape or cherry tomatoes, cut in half

3/4 cup blueberries

3/4 cup raspberries

1 mango, diced

3/4 cup goat cheese, crumbled

3/4 cup pecan halves (caramelized with ½ cup brown sugar)*

Ken’s Raspberry Pecan dressing

                                                              

-Layer all ingredients in order listed in a large salad bowl.   A wide dish works better than a deep one so the colors of the salad can be seen.  Drizzle with dressing and toss lightly.

-To caramelize pecans, place in a small frying pan over medium heat with brown sugar.  When sugar begins to melt add one tsp. of water and stir until the sugar coats all of the pecans.

 Great on buffets or add grilled chicken for a light meal! 

 

 

TOMATO PIE

Crust:

1 cup Bisquick

1 Tbs Margarine

1/4 cup water

 

Filling:

4 medium sized tomatoes, peeled

salt to taste

11/2 cups Cheddar cheese, shredded

 Topping:                                                    

1/2 cup Miracle Whip

4-5 scallions, chopped

2 Tbs. fresh parsley, chopped

 

-Mix crust ingredients with a fork until blended and spread into a 9" pie plate.

-Thickly slice the peeled tomatoes and form one layer on top of Bisquick crust.  Salt to taste.

-Cover tomatoes evenly with shredded cheese.  Spread the Miracle Whip topping over top of pie to cover cheese layer.

-Bake at 350° for 40 minutes or until hot and bubbly.  Let rest for 15 minutes before serving.

 

This pie is delicious and fabulous with summer garden tomatoes!!  Great for buffets or brunches.  I can wipe out an entire pie by myself in no time--it's irresistible!

 

*Recipes by Pam Gelsomini

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