TROPICAL ORANGE FIZZ

RASPBERRY CREAM DESSERT

INGREDIENTS:
1 pk. 8 oz. cream cheese,
1/2 cup powder sugar,
1 teaspoon vanilla extract,
2 cups cool whip,
20 pc. lady fingers,
2 cups fresh raspberries,
Beat cream cheese, sugar and vanilla, until fluffy; fold in cool whip.
Starting with a layer of lady fingers on the bottom of your favorite dish and a layer or cream, work your way to the top until all lady fingers and cream is finished. Top with raspberries. Refrigerate until serving.

FRIED ANCHOVIES

FRUIT SALAD WITH PINE NUTS

EGGPLANT BEEF STEW

SALMON TOMATO SOUP

APRICOT COMPOTE

INGREDIENTS:

20 apricot halves,
1/2 cup sugar,
1 teaspoon vanilla extract,
5 cups of water,
cinnamon (optional);

Put all of the ingredients (minus vanilla) into a saucepan. Bring to gentle boil, and simmer until the apricots become soft, about 10, 15 minutes. Let cool; add vanilla; serve warm or cold over ice.

HORCHATA - CINNAMON RICE MILK

Ingredients:

• 1 cup long grain white rice
• 2 cups skinless almonds
• 1-inch piece cinnamon bark
• 8 cups water
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• ice cubes
• Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.

RECIPE 2

INGREDIENTS:

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla
1/2 cup white sugar

DIRECTIONS:

In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

APPETIZER IN A JAR

I use to make only eggplant salad this way, in a jar, but now I added more vegetables to it; more flavor, color, texture. It's a salad in a jar that can be very well stored in the refrigerator for more than one week (I guess...in this house it's gone in 2 days...) but considering the fact that it's cooked in hot oil and the jars are very sterile, it can possibly last a long time. What's good about this salad , is that it's made with fresh vegetables, no preservatives, no additives, no artificial flavor. The best way to eat this appetizer salad is on garlic toast ...yumm, but hey, you can eat it on fresh bread as well, you can add some to your pasta dish, or even meat or fish...Here is the recipe and I hope that just by reading the ingredients you can have a "clear picture of the taste"

INGREDIENTS:

2,3 small eggplant, thin sliced - (do not peel )
1 green bell pepper, seeded, thin sliced,
1 red bell pepper, seeded, thin sliced,
1 yellow bell pepper, seeded, thin sliced,
1 medium onion, thin sliced,
2 medium Roma tomatoes, medium sliced,
3 cloves of garlic, minced,
1/4 cup chopped fresh dill,
1/2 teaspoon dry Italian seasoning,
salt and pepper,
oil for deep frying (olive oil in this case!)

DIRECTIONS:

Prepare sterile jars and set aside. (2,3 jars)
Heat about 3 cups oil; begin to fry the eggplant before it starts to change color; when the eggplant turns golden brown, remove it into a large salad bowl; continue to deep fry the rest of the vegetables,
for 2,3 minutes, medium batches at a time, stirring once in a while. Remove fried peppers, onion and tomatoes in the same salad bowl with eggplant. When all are done, add all the seasonings (garlic, dill, Italian seasoning, salt and pepper). Gently toss them together until well coated. Spoon vegetable mixture into the jars and pour the hot oil (from frying) on top to cover completely. Place the lids immediately and turn the jars up side down until almost cool.
Refrigerate until serving. When you serve add a few drops of your favorite vinegar (Balsamic !!!) or lemon juice just to the serving size! Hope you like it! Enjoy!

SMOKED SALMON MOUSSE STUFFED CUCUMBERS