Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
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Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
The Best of Bridge http://www.bestofbridge.com/

If it’s true that we are here to help each other, then what exactly are the OTHERS here for?

Jelly Balls

Your next favourite appetizer – rally round the chaffing dish

Jelly Balls
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Ingredients
  1. 1 lb. (500 g.)lean ground beef
  2. 1 egg, beaten
  3. 1/2 cup fine bread crumbs
  4. 3 Tbsp. chopped parsley
  5. 1/2 cup chopped onion
  6. 1 tsp. Worcestershire sauce
  7. salt and pepper to taste
  8. Chili Grape Sauce
  9. 12 oz. (341 ml) bottle chili sauce
  10. 10 oz. (284 ml) jar grape jelly
  11. 1 tsp. lemon juice
  12. 2 Tbsp. brown sugar
  13. 1 Tbsp. soy sauce
Instructions
  1. Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
The Best of Bridge http://www.bestofbridge.com/
The trouble with opera is there’s too much singing.

Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe and it’s excellent for picnics, buffets – and teenagers! 

Napa Cabbage Salad
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Ingredients
  1. 1 large Napa cabbage(suey choy)cabbage, chopped
  2. 2 bunches green onions, chopped
  3. 1 red bell pepper, seeded and diced
  4. 1/4 cup butter
  5. 1 cup slivered almonds
  6. 2 pkg. chicken-favoured oriental soup noodles with seasoning mix
Dressing
  1. 1 cup vegetable oil
  2. 1/2 cup red wine vinegar
  3. 2 garlic cloves, minced
  4. 2 tsp. soy sauce
  5. 1/3 cup sugar
Instructions
  1. Place chopped cabbage, green onions and red pepper in large salad bowl.
  2. Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
  3. Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
  4. Cole’s
The Best of Bridge http://www.bestofbridge.com/
Cole’s Law: Thinly sliced cabbage

Berry Topped Chocolate Torte

A very showy and easy way to celebrate fresh raspberries. We like to “demo” this recipe in front of live audiences -it always works and we get rave reviews

Berry Topped Chocolate Torte
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Ingredients
  1. 2/3 cup ground almonds
  2. 3 Tbsp. flour
  3. pinch of salt
  4. 3/4 cup butter
  5. 1/3 cup cocoa powder
  6. 1/2 cup sugar
  7. 3 eggs, separated
  8. 1/2 cup sugar
  9. 3 Tbsp. Grand Marnier liqueur or orange juice
  10. 1 cup whipping cream
  11. 1 Tbsp. Grand Marnier liqueur
  12. 2 cups raspberries
  13. good quality chocolate bar to make chocolate curls
Instructions
  1. Grease a 9″ springform pan and line with parchment paper. In a small bowl, combine almonds, flour and salt. Set aside.
  2. Melt butter in saucepan and stir in cocoa and sugar.
  3. In a large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
  4. In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375 F. for 25 or 30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of springform pan. Gently peel off parchment paper.
  5. (The torte will fall in middle, but don’t worry, you can fill it with whipped cream!)
  6. Drizzle 3 Tbsp. Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in refrigerator for two days.
  7. Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls.
Notes
  1. To make chocolate curls: Shave room temperature chocolate bar with a vegetable peeler directly onto the cake. Be sure to scatter some on the plate for a “chefly” look!!
The Best of Bridge http://www.bestofbridge.com/

If swimming is good for your shape, then why do whales look the way they do?

Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing

 

Pineapple, Rhubarb, Watermelon and Mango Sorbets
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Ingredients
Simple Syrup
  1. 1 1/2 cups water
  2. 1 1/2 cups berry sugar
Pineapple Sorbet
  1. 1 large whole pineapple, peeled and cored
  2. 2 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
  1. 5 cups diced rhubarb
  2. 1 1/4 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
  1. 1/4 medium-sized watermelon, skin and seeds removed
  2. 1 cup simple syrup
  3. 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
  1. 3 ripe mangoes, peeled
  2. 1/2 cup simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Instructions
To make Simple Syrup
  1. In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
  1. Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
  1. Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
  1. Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
  1. Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
The Best of Bridge http://www.bestofbridge.com/

If Superman is so clever, why is his underwear on the outside?

Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
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Ingredients
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
Instructions
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
Notes
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge http://www.bestofbridge.com/

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