The arrival of spring is very bittersweet to me. The older I get, the more I appreciate watching the new birth of the trees, the green grass and the beautiful flowers.
At the same time, the first day of spring, March 20, is the anniversary of the death of my maternal grandmother. Anyone that knew my Granny, Goldie, knew that she was more fun than a barrel of monkeys but she was so forgetful, she couldn't remember two times around the broomstick.
My Granny loved life, loved having fun and loved to cook. She would decide on something she wanted to cook but then after eating a serving of it, she was done. At this point, she usually placed a call to someone, many times, me, to come by her house and pick it up. One of her most well-known dishes she made was the Thanksgiving dressing. It was amazing and unlike any dressing I have ever tasted since. Unfortunately, she never wrote down exactly how she made it. Several people in our family have tried to make it, but it just doesn't taste the same.
Spring also makes me think of colors, the bright colors of the flowers, the blue skies and the bright sunshine helps bring me out of my 'winter blues'. Now that we have turned our clocks up to “Spring Forward”, let's 'spring' into some wonderful spring recipes.
My Granny loved life, loved having fun and loved to cook. She would decide on something she wanted to cook but then after eating a serving of it, she was done. At this point, she usually placed a call to someone, many times, me, to come by her house and pick it up. One of her most well-known dishes she made was the Thanksgiving dressing. It was amazing and unlike any dressing I have ever tasted since. Unfortunately, she never wrote down exactly how she made it. Several people in our family have tried to make it, but it just doesn't taste the same.
Spring also makes me think of colors, the bright colors of the flowers, the blue skies and the bright sunshine helps bring me out of my 'winter blues'. Now that we have turned our clocks up to “Spring Forward”, let's 'spring' into some wonderful spring recipes.
Pasta Salad
•1 box spiral pasta, cooked & drained
•1 bottle zesty italian dressing
•1 package shredded parmasean cheese
•1 package sliced pepperoni, cut into quarters
•1 can black olives, sliced
•1 bell pepper, chopped
•1 onion, chopped
Mix all ingredients together, chill for several hours or overnight.
Stuffed Cucumber Cups
•2 English cucumbers, about 12 inches long, ends trimmed
•1 cup hummus
•Finely chopped scallions, for garnish
•Finely chopped red or orange bell pepper, for garnish
Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice. Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.
Tangy Almond Chicken Kabobs
•1 tablespoon Dijon mustard
•1 tablespoon honey
•1 tablespoon vegetable oil
•1 tablespoon lemon juice
•4 skinless, boneless chicken breast halves - cubed
•1/4 cup chopped toasted almonds
•16 bamboo skewers, soaked in water for 20 minutes
In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes. Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking. Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.
NEXT WEEK—Recipes Using Coca-ColaRemember......Life is short. Eat Dessert first!!
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