Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

  • 0.5 a ten-ounce package of finely shredded cabbage
  • 0.5 a head of romaine lettuce, chopped
  • 2 medium size carrots, grated
  • 2 celery ribs, chopped
  • 2 green onions, chopped
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 0.5 a red bell pepper, diced
  • 0.5 cup shredded Parmesan cheese
  • 0.5 teaspoon salt
  • 0.125 teaspoon pepper
  • Dijon Vinaigrette or Light Herb Dressing [recipes below]

Instructions:

  1. Combine the first eleven ingredients in a large bowl; cover and chill for one hour.  Toss the salad with either the Dijon Vinaigrette or the Light Herb Dressing before serving.

Ingredients [Dijon Vinaigrette]:

  • 1 cup olive oil
  • 0.5 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried dillweed
  • 0.5 teaspoon salt
  • 0.25 teaspoon sugar
  • 0.25 teaspoon pepper

Instructions:

  1. Whisk together all of the ingredients.  Cover and chill until ready to serve.

Ingredients [Light Herb Dressing]:

  • 1 cup plain yogurt
  • 2 tablespoons fat-free buttermilk
  • 1 tablespoon lemon juice
  • 0.25 teaspoon dried mint
  • 0.25 teaspoon dried chives
  • 0.25 teaspoon dried dillweed
  • 0.25 teaspoon pepper
  • 0.125 teaspoon salt

Instructions:

  1. Whisk together all of the ingredients in a small bowl.  Cover and chill until ready to serve.

The salad makes 10 cups; the dijon dressing makes 1.5 cups and the light herb dressing makes 1.25 cups.

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Ingredients:

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 2 16-ounce packages frozen chopped turnip greens
  • 1 16-ounce package frozen seasoning blend
  • 1 teaspooon sugar
  • 1 teaspoon seasoned pepper

Directions:

  1. Sauté the ham in the hot oil in a Dutch oven over medium-high heat for five minutes or until lightly browned.  Add the chicken broth and the remaining four ingredients; bring the greens mix to a boil.  Cover, reduce the heat to low, and simmer for twenty-five minutes, stirring occassionally.
  2. For the Collard Greens Stew:  Substitute one 16-ounce package of frozen chopped collard greens and one 16-ounce can of black-eyed peas, drained, for the two packages of turnip greens; if you please.  Prepare the recipe on the above instructions, cooking the collard greens for fifteen minutes; add the black-eyed peas and cook for ten more minutes.


Ingredients:

  • 0.5 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon seasoned pepper
  • 1.5 pounds wafer-thin boneless pork chops
  • 0.25 cup vegetavle oil

Directions:

  1. Combine the first three ingredients in a shallow dish, and dredge the pork chops in flour mix.
  2. Fry the pork chops, in three batches, in hot oil in a skillet over medium-high heat 1 minute/side or until browned.  Drain on paper towels.

Makes 6 to 8 servings.



et cetera