Mandarin Salad

(Started this last week and never got it finished because I didn't have a computer for much of last week.)

My MIL has made this salad for years, but this Christmas is the first time I've made it. This salad is very refreshing and different from your usual salad. (Just pretend you see mandarin oranges in this salad. They are in there. I must not have tossed very well.)



Mandarin Salad

1/2 c sliced almonds
3 tbs sugar
1/2 head iceberg lettuce*
1/2 head romaine lettuce*
1/2 c chopped celery
2 green onions, chopped (optional)
1 - 11 oz can mandarin oranges, drained

In a small pan over medium heat cook almonds & sugar, stirring constantly until almonds are coated with dissolved sugar. Sugar will be a light tan syrup. DO NOT BURN! Cool on waxed paper or foil that has been sprayed with cooking spray and store in container in refrigerator.

Dressing:
1/2 tsp salt
dash pepper
1/4 c vegetable or olive oil
1 tbs chopped fresh parsley (or more)
2 tbs sugar (or more)
2 tbs vinegar of choice

Mix together adding oil gradually and beat with a wire wisk.

Mix vegetables together. Add oranges, nuts and dressing just before serving. Toss & enjoy!

*I bought 2 bags of lettuce to save on time and work -- romaine and a blend of lettuce.

Merry Christmas & Happy New Year!

Thank you for being understanding when "weekly" recipes are not posted. My days and weeks are just as busy as yours during the holiday. I will post as I can (and try to make up for missed weeks) as time permits.

I can't believe a year of Titus Two has flown by already! It overjoys my heart when I think back on all the memories of this year. I pray it has been a blessing to you all as well and welcome you back in the new year to see what the Lord will do through and in us.

Mark your calendars -- our first meeting in 2011 will be Friday, January 14th. Maggie Barnhouse will be our main speaker and will addressing the topic of Inner Beauty as seen in the Bible. Jessica Lechner will be sharing information on outer beauty. More details will be forthcoming.

Wishing you a safe and blessed holiday season!

Peppermint Biscotti

Wondering what you are going to do with all those leftover candy canes? Here's the solution! A friend of mine requested this recipe, so it was already typed up. I just had to copy / paste, and it was posted to the blog! Enjoy!

Peppermint Biscotti

3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 tsp peppermint extract
3-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup crushed peppermint candies

Drizzle:
2 cups (12 oz) semisweet chocolate chips
2 Tbs shortening
1/2 cup crushed peppermint candies

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in the peppermint candy. (NOTE: I only used 1/2 - 3/4 cup.) Gradually add to the creamed mixture, beating until blended (dough will be stiff).

2. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12" x 2-1/2" log. Bake at 350 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" slices. (Cut a thin 1/2" for a yeild closer to stated. Slices pictured only yeilded about 2 dozen.) Place cut side down on ungreased baking shets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container.

Yeild: about 3 1/2 dozen.

Recipe from Taste of Home

Lemony Lemon Meringe Pie

This week's "recipe" is a three-fer. Count yourselves blessed! HA! Just kidding. When I was thinking of what recipe to share this week, I thought about a pie crust recipe I started using recently thinking folks might be making pies for the holidays. Then I thought I might as well put a pie recipe to go with it! So you get the lemon pie and meringue recipe too!


Never Fail Pie Crust by Carletta Daugherty

3 c flour
1 1/2 c Crisco
1 tsp salt
5 Tbs cold water
1 Tbs vinegar
1 egg

Mix first 3 ingredients in a mixing bowl. Mix second 3 ingredients in a mixing bowl. Then combine both together.

For a single crust, bake at 400 degrees for 8-10 minutes or until the edge is golden brown.

Yield: double crust

Lemony Lemon Pie by Red Lott

1 c sugar
3 1/2 Tbs cornstarch
3 Tbs flour
1/4 tsp salt
1 1/2 c water

Combine above ingredients in a medium saucepan and bring to boil over high heat. Stir until thick (approximately 3 minutes).

1 1/2 lemons, zested
1/3 c lemon juice
1/4 tsp lemon extract (optional)
3 egg yolks
2 Tbs butter

Add lemon zest, lemon juice and lemon extract to thickened mixture and stir. Temper* egg yolks.

2 Tbs butter

Add butter and stir in. Mixture may need strained. (I have never strained mine.) Cook another 3 minutes. Pour into crust hot. Cool custard before baking meringue.

*To temper egg yolks, take about a 1/4 cup of the hot mixture out and add it to egg yolks. Stir it together. Add a little more of the hot mixture. Stir again. Then add egg yolk mixture back into sauce pan with remaining hot mixture. Tempering eggs will keep them from scrambling when they are combined with the hot liquid.


Never Fail Meringue

1 Tbs cornstarch
2 Tbs cold water
1/4 c boiling water
3 egg whites
6 tsp sugar
1 tsp vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes, or until top is lightly browned.