first-salads.tex

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\begin{entry}{Wedding Brunch Gazpacho}{First Edition}
\index{Soups!gazpacho}
\index{Vegetarian!gazpacho}
\index{Tidey, Jen}

\begin{open}
  This gazpacho recipe comes by way of Jen Tidey.  We were first
  introduced to it during the ``day after'' wedding brunch.  The amounts of
  ingredients are variable, so add to your personal taste preferences.
\end{open}
\begin{ingredients}
  celery \\
  peeled and seeded cucumbers \\
  scallions and/or onions \\
  red and green peppers \\
  minced garlic \\
  \num{\sim 6} tomatoes (canned are O.K.) \\
  \SI{\sim 1/2}{\cup} of red wine vinegar \\
  \SI{\sim 1/2}{\cup} of olive oil \\
  \numrange{1}{1}\SI{1/2}{\cup} tomato juice or \corp{V8} \\
  lemon juice \\
  black pepper \\
  Tabasco or cayenne pepper \\
  fresh cilantro
\end{ingredients}
Chop the celery, cucumbers onion, peppers, tomatoes, and garlic to a
consistency that you find happy.  A food processor may be used for ``soupy''
consistency.  Mix the red wine vinegar and olive oil (these should be in equal
amounts).  To this add the tomato juice (\corp{V8}).  Add lemon juice, black
pepper, Tabasco, and fresh cilantro.  Combine veggies and liquid ingredients
in a glass pitcher or other aesthetically pleasing container.  Chill for
several hours or overnight.  Serve with crunchy bread and a lightish red wine.
\end{entry}

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\begin{entry}{Frog Mustard Salad Dressing}{First Edition}
\index{Dressings!frog mustard salad dressing}
\index{Vegetarian!frog mustard salad dressing}
\index{Vegan!frog mustard salad dressing}
\index{Evans!Kate}

\begin{open}
  This is a quick preparation dressing that can be prepared in about 10
  minutes.  It makes \numrange{8}{10} servings.
\end{open}
\begin{ingredients}
  \SI{1/2}{\cup} dijon mustard \\
  \SI{2}{\tblspoon} red wine vinegar \\
  \SI{1/4}{\teaspoon} salt \\
  \SI{3/4}{\teaspoon} pepper \\
  \SI{1}{\cup} corn oil (or olive)
\end{ingredients}
The crouton ingredients are:
\begin{ingredients}
  4 slices fine textured white bread \\
  \SI{4}{\tblspoon}  butter \\
  \SI{1}{\teaspoon} dried thyme \\
  \SI{1/8}{\teaspoon} salt \\
  dash of pepper \\
  \SI{2}{\teaspoon} minced parsley
\end{ingredients}
\begin{wrapfigure}{R}{.45\textwidth}
\centering\includegraphics[width=.42\textwidth,clip]{figures/frog.pdf}
\end{wrapfigure}
To make the salad dressing whisk the mustard, vinegar, salt and pepper in a
small bowl.  Gradually add oil.

To make the croutons preheat the oven to \SI{350}{\degree}.  Trim crusts (if
desired) and cut slices into \SI{1/2}{\inch} cubes.  Spread single layer on
tray, bake for \numrange{10}{15} minutes until dry and lightly brown.  Heat
butter in a skillet.  Add croutons and remaining ingredients and toss well.
Saut\'{e} \numrange{1}{2} minutes over medium heat and cool.  Kate says that
good salad stuffs are greenleaf or romaine lettuce with spinach.  Add tomatoes,
cucumber, and other salad stuff as your heart desires.  Another yummy thing is
to add pieces of chicken, ham, or turkey and other meats, which makes it taste
almost like a bite-sized sandwich.
\end{entry}

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\begin{entry}{Easiest Tomato Aspic}{First Edition}
\index{Appetizers!tomato aspic}
\index{Johnson!Lil}

\begin{open}
  We received this recipe from Grammie (Lil Johnson) and we must confess
  we had no idea what an ``aspic'' was!  For those not in the know, its a tasty
  treat.
\end{open}
\begin{ingredients}
  1 small pkg. lemon \corp{Jello}\\
  \SI{1}{\cup} boiling water \\
  1 \SI{8}{\ounce} can \corp{Hunt's} Tomato Sauce \\
  \SI{1}{\teaspoon} horseradish \\
  (\SI{1}{\teaspoon} lemon juice or vinegar optional)
\end{ingredients}
Add the following if you desire.
\begin{ingredients}
  cooked shrimp \\
  crabmeat \\
  chopped celery
  hard cooked egg \\
  asparagus \\
  artichoke hearts \\
  avocado
\end{ingredients}
Pour 1 cup boiling water over \corp{Jello} and mix until smooth. Add tomato
sauce, horseradish, and lemon juice or vinegar.  To this you can add any of
the optional ingredients. Grandaddy's (Don) favorites are seafood and chopped
celery. Place aspic into fridge and jell about 3 hours.
\end{entry}

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\begin{entry}{Meaty Cheese dip, aka ``Queso''}{First Edition}
\index{Appetizers!meaty cheese dip}
\index{Beef!meaty cheese dip}
\index{Evans!Kate}

\begin{open}
  Just so you know, this dish isn't good for you. But it's so delicious, we
  don't care. Kate originally got this recipe from \corp{Southern Living}, but
  has since improved it using input from our dear friend Dave Court\index{Court,
  Dave}.  For you food snobs, don't be put off by the \corp{Velveeta}.  It
  provides a smoothness in this dish.
\end{open}
\begin{ingredients}
  \SI{1}{\pound} ground turkey or beef\\
  \SI{1/2}{\pound} hot bulk pork sausage\\
  1 \SI{8}{\ounce} jar salsa or 1 can Rotel diced tomatoes and green chiles, any heat level you like\\
  1 \SI{2}{\pound} loaf \corp{Velveeta} with jalapenos, cut into cubes\\
  1 \SI{10.5}{\ounce} can Campbell's cream of green chile (or celery, if you are not in New Mexico) condensed soup
\end{ingredients}
Brown ground meat and sausage in large skillet, stirring so it crumbles. Add
salsa, cheese, and soup and cook over low heat until the cheese melts, about 2
hours in a slow cooker. Serve warm with nacho or corn chips. Yum!
\end{entry}

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\begin{entry}{Hot crab dip}{First Edition}
\index{Appetizers!hot crab dip}
\index{Johnson!Dodge}
\index{Johnson!Martha}

\begin{open}
  This is sooo good! Martha and Dodge submitted this. This is a dip they
  should make more often. But ha ha, now we have the recipe!
\end{open}
\begin{ingredients}
  \SI{8}{\ounce} cream cheese, softened\\
  \SI{1/2}{\pound} seafood flakes (fake crab legs)\\
  \SI{2}{\tblspoon} chopped onion\\
  Worcestershire sauce
\end{ingredients}
Preheat oven to \SI{350}{\degreeF}. Mix cream cheese. Slice and add ``crab.''
Next add onion and Worcestershire sauce. Bake for \numrange{15}{20} minutes,
or when bubbly.
\end{entry}

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\begin{entry}{Blue Cheese-Pecan Spread}{First Edition}
\index{Appetizers!blue cheese-pecan spread}
\index{Vegetarian!blue cheese-pecan spread}
\index{Johnson!Dodge}
\index{Johnson!Martha}

\begin{open}
  This is an easy and yummy appetizer submitted by Martha and Dodge.  We
  usually spoil our appetite for dinner eating it with all kinds of crackers!
\end{open}
\begin{ingredients}
  \SI{1/2}{\cup} pecan pieces\\
  \SIrange{4}{5}{\ounce} cream cheese\\
  At least \SI{2}{\tblspoon} blue cheese, Gorgonzola, or Roquefort\\
  \SIrange{1}{2}{\tblspoon} butter \\
  Worcestershire sauce and/or hot pepper flakes, optional
\end{ingredients}
In food processor, process pecans until fine. Add cream cheese and blue cheese
in small chunks. Add more blue cheese if it doesn't taste like enough.
``Smooth'' out flavors with the butter, if necessary. Add hot stuff if
desired.  Spoon into crock or pretty bowl and refrigerate until ready to
serve.
\end{entry}