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READER'S CHOICE: a Booklover's Collection of Fine Recipes
| Now you can eat well and
support your library at the same time. The Friends
of the Thomas Crane Public Library have gathered together
favorite recipes of the library staff and friends and
published a cookbook filled with delectable delights.
Reader's Choice is now on sale at all
library locations! |
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Sample Recipes
Spinach & Feta Pasta Salad
Chinese Cabbage Salad
Perfect Blueberry Cake
Spinach & Feta Pasta Salad
1 lb. spinach fettuccine or
other spinach pasta |
1/2 lb. feta cheese |
| 6 T. olive oil |
8 cherry tomatoes |
| salt to taste |
2 T. chopped basil |
1/2 lb. fresh spinach or
1 10-oz. pkg. frozen spinach |
1/4 c. vinaigrette dressing |
Cook dried pasta for 7-8 minutes; fresh pasta for 4 minutes.
Drain, rinse with cold water, and drain again. Toss the pasta
with 3 tablespoons of olive oil and the salt. Steam the fresh
spinach, squeeze out the water, and chop (or thaw frozen spinach
and drain thoroughly). Crumble the cheese. Cut the tomatoes
in half and toss them with the basil and 3 tablespoons of
olive oil. Put all the ingredients in a bowl and toss with
vinaigrette. Serve cold or at room temperature.
Chinese Cabbage Salad
| 1 whole Napa cabbage, sliced thin | 1/2 c. sunflower seeds, shelled |
| 5 scallions, sliced thin | 2 pkgs. Ramen noodles, broken |
| 2/3 c. butter | 1/4 c. vinegar |
| 4 oz. sliced almonds | 1/2 c. sugar |
| 1/4 c. sesame seeds | 2/3 c. olive oil |
| 3 T. soy sauce | |
Combine sliced cabbage and scallions in a very large bowl. Melt butter in a large frying pan and saute almonds, sesame seeds, sunflower seeds and broken Ramen noodles until browned. Set aside to cool. Combine vinegar, sugar, oil and soy sauce; bring to a boil. Boil 1 minute and refrigerate. Combine greens, nuts and dressing just before serving.
Perfect Blueberry Cake
| 1/2 c. shortening | 1 1/2 c. blueberries |
| 1/2 tsp. salt | 1 1/2 c. flour |
| 1 c. sugar | 1 tsp. vanilla |
| 1/3 c. milk | 1 tsp. baking powder |
| 2 eggs, separated | |
Cream shortening and sugar. Add the egg yolks, vanilla and milk and mix well. Add sifted flour, salt and baking powder. Mix well. In a separate bowl, beat egg whites until stiff. Fold into mixture. Lightly flour the blueberries and fold into mixture. Place batter in an 8-inch square pan, sprinkle sugar on top and bake in a 350° oven for 35-40 minutes.Preheat oven to 325.
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