To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
Ralph Waldo Emerson
None of the men in our family (including The Darling) ever cared much for any salad except the tossed greens always served with steak, but I truthfully believe that Southern ladies could eat a salad for lunch everyday of their lives. Why precious, we love serving salad with hot rolls, a relish tray with homemade pickles and iced tea!
APPLE CRANBERRY SALAD
cups romaine lettuce, torn
cups mixed greens
cups cooked chicken
cup roasted pecans
cup dried cranberries
cup crumbled blue cheese
chopped green apple
chopped gala apple
tablespoons pomegranate juice
tablespoons white wine vinegar
teaspoon Dijon mustard
cup olive oil
and pepper to taste
the dressing mix all the ingredients together in a jar and shake
well, set aside. Take a large serving and lay out the romaine, then top with
place the cooked chicken on top followed by the pecans, cranberries, green and
gala apple and then the blue cheese. Drizzle with about 1/4 to 1/3 of the
dressing. Refrigerate remaining dressing.
For years it was an
often-ordered dessert at my sister's deli.
~Peggy Linton, Cobourg, Ontario.
Taste of Home
Thanksgiving will soon be upon us and it's time to dig in to delicious recipes
for our holiday gatherings. This is an elegant cake to serve at your holiday table
with a warm custard sauce! It's the season to behold the best of the best and to.....
CHOCOLATE ZUCCHINI CAKE
WARM CUSTARD SAUCE
cup canola oil
cup butter, softened
teaspoon vanilla extract
cups all-purpose flour
cup baking cocoa
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground cloves
cups finely shredded zucchini
cup semisweet chocolate chips
cup sliced almonds
tablespoons all-purpose flour
cups whole milk
teaspoon almond extract
oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another
bowl, beat sugar, oil and butter until well blended. Gradually beat in
buttermilk, eggs and vanilla.
another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually
beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center
comes out clean. Cool 10 minutes before removing from pan to a wire rack to
sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk.
Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to
low; cook and stir 2 minutes longer. Remove from heat.
a small bowl, whisk a small amount of hot mixture into egg yolks; return all to
pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes.
Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate