My Menu Blog

1 qt. brewed, sweetened black tea
2 cups pomegranate juice
1 lemon, sliced into rings
1 lime, sliced into rings
1 orange, sliced into rings
1 apple, sliced into strips

1. Mix tea, juice and lemon, lime, orange and apple slices ina  3-qt. pitcher, stirring well.
2. Chill until very cold and serve.

¾ oz. dried wakame seaweed (whole or cut)
3 tbs. rice vinegar (not seasoned)
3 tbs. soy sauce
2 tbs. Asian sesame oil
1 tsp. sugar
1 tsp. finely grated peeled fresh ginger
½ tsp. minced garlic
1 small tart apple such as Granny Smith
2 scallions, thinly sliced
2 tbs. chopeed frsh cilantro
1 tbs. sesame seeds, toasted

1. Soak seaweed in warm water to cover, 5 min.
2. Drain, then squeese out excess water. If wakame is uncut, cut into ½-inch-wide strips.
3. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved.
4. Cut apple into ¼-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well.
5. Sprinkle salad with sesame seeds.

¼ cup chopped onion
1 tbs. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
Pastry for single-crust pie (9 in.)

1. In a saucepan, saute onion in butter until tender.
2. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.
3. Spoon into an ungreased 11×7x2-in. baking dish.
4. On a floured surface, roll pastry to fit tip of dish. Cut vents in pastry using a small apple cookie cutter.
5. Place over filling; flute edges.
6. Bake at 425° for 25-30 min. or until crust is golden brown and filling is bubbly.