Orange Date Salad
2 Tbsp. lemon juice
3 Tbsp. orange juice concentrate
2 Tbsp. olive oil
1/2 tsp cinnamon
Pinch of salt
1 large heart of Romaine lettuce, shredded
3 navel oranges, sectioned, sections cut in half
1 1/2 cups chopped dates (chop your own)
1/2 cup toasted almond slivers, as garnish
Mix lemon juice, orange juice concentrate, olive oil, cinnamon and salt in a jar to make a dressing. In a large bowl, combine the lettuce, orange sections and cut up dates. Mix well. Top with slivered almonds.
Can also be used as a dessert salad.
Thai Chicken Coconut Soup
3 cups chicken broth
Zest of 1 lemon
3 thin slices fresh ginger
3 Tbsp. Thai fish sauce
3 Tbsp. lime juice (or more to taste)
2 Tbsp. sugar or other sweetener
1 can unsweetened coconut milk
3/4-pound boneless chic-ken, cut into thin strips
1/2-1 jalapeño pepper, seeded and chopped fine
3 Tbsp. cilantro leaves, thinly sliced or shredded, as garnish
Combine all ingredients in a soup pot and simmer until the chicken is cooked. Garnish with cilantro and serve hot. Serves 2 as a meal or 4 as an appetizer.
Good Morning Cake
Peggy Mace
1 cup self-rising flour
1 cup white sugar
1 cup brown sugar
2 Tbsp. cinnamon
1 tsp. cloves
1 tsp. vanilla
4 eggs (beaten)
1/2 cup oil
1 cup pecans
1/2 cup chocolate chips
Preheat oven to 350º
Pour batter into a greased 9 x13-inch pan.
Bake 20 to 25 minutes.
