Recipe Swap – The VGNO Food Habit

3 Tbsp.

chopped toasted almonds

1 to 2 Tbsp.

chopped parsley, Italian (flat-leaf) parsley, basil or cilantro

1 cup

purchased crab salad

Pumpernickel party bread

1

small potato, peeled and cut into 1/2-inch pieces

6

hard-cooked eggs

2 tablespoons

mayonnaise or salad dressing

1 tablespoon

lemon juice

1/4 cup

finely chopped smoked salmon (about 1-1/2 ounces)

3 tablespoons

thinly sliced green onion

1/4

teaspoon salt

1/8

teaspoon ground white pepper

1. In a small saucepan, cover potato with water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until potato is very tender; drain. Set aside. Halve eggs and remove yolks. Set whites aside.

2. In a medium bowl, combine the cooked potato, egg yolks, mayonnaise, and lemon juice. Mash with a fork until well mixed. Stir in salmon, green onion, salt, and white pepper.

3. Spoon potato mixture into the egg white halves, mounding slightly. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Makes 12 appetizer servings.

6 cups

seedless watermelon chunks

2 oz.

goat cheese (chevre)

1 Tbsp.

lemon-flavored olive oil or olive oil

Salt and pepper

1 recipe

Lime-Pepper Dressing, below

4 cups

torn butterhead (Boston or Bibb) lettuce

1 cup

fresh watercress sprigs

3/4 cup

fresh cilantro sprigs

1 small or 1/2 a large

cucumber, cut into bite-size sticks

1 to 2

baby bok choy, separated into leaves or 2 stalks bok choy, cut into bite-size sticks

2

kiwifruit, peeled, halved, and sliced or 1 cup sliced strawberries (optional)

3/4 cup plus 1 tsp.

all-purpose flour

1/3 cup plus 1 tsp.

unsweetened cocoa powder

1 tsp.

baking powder

1/2 tsp.

baking soda

1/2 tsp.

ground cinnamon

1/4 tsp.

salt

1/3 cup

unsalted butter, softened

3/4 cup

sugar

2

eggs

1 tsp.

vanilla

1/2

cup sour cream

1 Recipe

Cherry or Chocolate Frosting, recipe below

1 Recipe

Chocolate-Dipped Cherries, recipe below (optional)

1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.

1. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

1. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

1. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

1. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

1. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

1. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

1. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.