Family Gathering this week

Katharine's brother and his wife stoped here on their way to a family reunion in NC this week. So, we had our children/grandchildren here for dinner which I prepared; I always enjoy preparing a meal for family and friends and this was no exception! Sharing dinner around the table with those you love and care for is satisfying in more ways than one. It’s all about love and family. We all want it and we all need it! Family is a place where love is steady and love is strong and holds us and keeps us no matter what happens
Gary

Fresh Indiana Hardshell Cantelope, Watermelon, Sliced Kentucky grown Tomatoes topped with basil/shredded Italian cheese drizzled with olive oil, Strawberry Short Cake with Whip Cream.

Tarragon Chicken Salad

Ingredients:

1 pound skinless, boneless chicken breast halves (Use at least two pounds for this recipe. Gary)
1 1/2 cups chopped celery
1 cup of minced parsley
1 1/2 teaspoons chopped fresh tarragon
1 cup chopped fresh parsley
1 1/2 cups mayonnaise -- I reduced the amount of mayo and added some sour cream.
1 cup diced red onion -- I minced my onion.

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred. I had to cook longer,

In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, and onion. Refrigerate 1 hour, or until chilled, before serving.

Our dinner was on Thursday. I made this on Wednesday evening. It was so good and the left over we had for our lunch on Friday and it was even better. So it could be made a day or two ahead of time. Gary




Cheddar Box's Derby Pasta Salad
This recipe -- made with asparagus spears, lots of feta cheese and colorful bell peppers -- is more of a special occasion dish. It's perfect for a gift dish. (Although, who knows, you may just want to treat yourself.)

1 pound bow-tie (farfalle) pasta (I like to use penne')
1 bunch asparagus, trimmed to about 6 inches in length
1 pound feta cheese, or as desired, crumbled
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup thinly sliced oil-pack, sun-dried tomatoes
1/4 cup olive oil
2 tablespoons red-wine marinade (recipe follows)
Salt and pepper to taste

Cook pasta according to package directions; drain thoroughly. Meanwhile, bring about 3 cups of water to boil in a large saucepan (there should be about an inch of water in the pan). When the water boils, add asparagus, cover pan and cook 2 to 3 minutes, or until the asparagus is as crisp or as limp as you like it. Drain thoroughly.

Toss the pasta, asparagus, cheese, peppers and sun-dried tomatoes in a bowl. Add olive oil, marinade (recipe follows), salt and pepper; mix well. Serve at room temperature.

Serves 4 to 6.

Red-wine marinade
2 cups sugar
1 cup red-wine vinegar

Combine sugar and vinegar in a saucepan. Bring to a boil. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. (You should no longer be able to feel sugar grains under the spoon as you stir.)
Remove from heat. Let stand until cool. Store in a tightly covered container. Keep refrigerated. Mixture will keep about 1 week.
Makes about 2 cups.
Note: Extra marinade may be used as a base for vinaigrette salad dressings by mixing it with olive oil and spices of your choice. Or brush it over roasted potatoes, or add it to pan sauces.



Waldorf Salad
John Harding/Senior Sous Chef Opryland Hotel – I took this idea and made this recipe with all fresh fruits of three different kinds of firm apples, nectarines, green grapes, and black cherries to be added when serving(cherries bleed and discolor the salad if added to early.)
2 red delicious apples, diced
2 ribs celery, diced
1/4 to 1/2 c mayonnaise
1/4 c honey
Bibb lettuce
Salt to taste

Almond Toffee to be added when serving

I did not use these three ingredients – use them in a winter salad.
4 chopped prunes left out
4 chopped apricots left out
1/2 c golden raisins left out


1/2 c almond toffee – I made my own Almond Toffee see recipe below.
Directions: Combine apples, celery, and mayonnaise. Chill thoroughly.
Serve on bed of lettuce, topped with walnut pieces and almond toffee.
Almond Butter Toffee

1 cup Butter or margarine
1 cup Granulated sugar
1/3 cup Packed brown sugar
2 tablespoons Water
1 cup Sliced unblanched almonds
1/2 teaspoon Baking soda

Grease 13x9x2" baking pan; set aside and have it ready to receive the toffee. This needs to be done before you begin your cooking process as you don’t have time when toffee is finished.

In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly. Place candy thermometer in syrup and when it reaches 260F, stir in almonds. Boil to 300 F (hard-crack stage), stirring occasionally. Remove from heat; stir in soda. Let set until it is firm perhaps several hours.


Crab Salad
Ingredients:

* 2 cups cooked cooled crab meat, flaked found in the sea food section at the market.
* 1 cup diced celery
* 1 teaspoon salt, or to taste
* 1/4 teaspoon pepper
* 1 tablespoon fresh lemon juice – I some times add the lemon zest of the lemon.
* 3 tablespoons mayonnaise
* mixed salad greens

Preparation:

Mix crab meat with diced celery, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of tomato or avocado, if desired.