Stoli Raz Holiday Cosmopolitan

3 parts Stoli Razberi®
1 1/2 part triple sec
1 part cranberry juice
Dash bitters
Shake with ice and strain into a chilled martini glass. Garnish with a lime wedge.

Fried Whiting with Red Chilis

This is from memory. Ingredients may need to be adjusted.

Flour - 1 cup?
Baking Soda - 1 tbsp
Tumeric - 1 tbsp

Sift these items together.

Mix in some club soda to make a smooth batter.

Thinly slice the whiting, or any firm fish fillets. Dredge the fish in some plain flour then coat in the batter. Fry until golden brown, only a minute or two per side in about 1/2 canola oil. Drain.

Serve garnished with a lemon wedge, thinly sliced red chili's and some fresh corriander leaves.

From watching Bill Granger on the cooking channel.

Lentil, Bean and Parsley Salad

Ingredients
1 cup small blue or green lentils
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
Sea salt and freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery stalks, julienned
1 small handful fresh flat-leaf parsley leaves

Directions
Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.

Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.


from: Recipe courtesy William Granger
Show: Bill's Food Episode: Days Together

Crab Salad in Crisp Wonton Cups

Directions

For the Wonton Cups:

Ingredients

• Cooking spray
• 18 wonton wrappers, thawed (if frozen)
• 2 teaspoons canola oil
• 1/4 teaspoon salt

For the dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil

For the salad:

• 1/2 pound lump crabmeat, picked over
• 1 stalk celery, finely diced
• 1/2 cup finely diced mango
• 1/4 cup thinly sliced scallions
• 2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins withcooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango,scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Broccoli Rice Casserole

1/2 cup chopped onion

2 Tbsp. butter or margarine, divided

2 cups cooked rice

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained

1 cup CHEEZ WHIZ Cheese Dip

1/2 cup fresh bread cubes

make it

PREHEAT oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.

ADD rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.

BAKE 30 to 35 min. or until heated through.

Classic Green Bean Casserole

3 pkg. (9 oz. each) frozen French-cut green beans, thawed, drained

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 cup CHEEZ WHIZ Cheese Dip

1/8 tsp. pepper

1 can (2.8 oz.) French fried onions, divided

make it

HEAT oven to 350°F.

MIX all ingredients except half the onions in 1-1/2-qt. casserole.

BAKE 35 min., topping with remaining onions after 30 min.

Texas Pecan Brittle

• 3 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 3 tablespoons butter
• 4 cups pecans
• 1 pinch salt
• 1 teaspoon baking soda
• 2 tablespoons vanilla

1. 1Bring the first 3 ingredients to 260°F.
2. 2When temperature reaches 280°F add remaining ingredients.
3. 3Add the baking soda last.
   1. ingredients.
   2. 4 Pour onto greased cookie sheet.
   3. .