Many of you asked for recipes of the dishes served at the Summit. Our caterer, Judi Berry, graciously agreed to share some of her recipes.
2 cups brown rice, 3 cups water - cook according to directions on pkg. Add 1 cup dried cranberries, 1/2 cup toasted almonds or pine nuts, 1/4 cup parsley, 1/4 cup olive oil, 2 tablespoons orange juice concentrate, top with parmesan cheese. Serve warm.
Tossed Salad with Fruit
1 head of Romaine lettuce 1 head of head lettuce 1 1/2 cups grapes 1 large can mandarin oranges 1 quart strawberries
Dressing: 1/2 cup mayo, 1 Tbsp Milk, 1/3 cup sugar, 2 Tbsp sour cream, 1 Tbsp poppy seed
Mix and add to salad just before serving. Top with sliced almonds
Smoked Turkey Rice Salad
1/2 cup of white or brown rice - cook in 1 cup of chicken broth 20 minutes. Cool.
Add: ½ lb. smoked turkey or grilled chicken 1/4 cup parsley chopped 2 Tbsp fresh mint 2 green onions 1 med. tomato 1 small cucumber seeded chopped 4 oz feta cheese
Dressing: 1/4 cup lemon juice, 2 Tbsp olive oil, l clove minced garlic Mix; pour over salad. Serve chilled.
1 Tbsp yeast1 tsp sugar¼ cup HOT water (from the tap)
Let yeast froth. Then add:
1 tsp garlic powder1 tsp salt1/3 cup sugar1 ½ cup warm water¼ cup oil3-4 cups bread flour
Mix until not real sticky. Let rise till double. Roll into two loaves or braids. Let rise again. Bake 375 for about 12-15 minutes. Brush with butter and garlic salt.