Chippy Chop Salad

This salad is perfectly combined with a variety of meals. The other reason for posting this recipe is because it uses an ingredient that many people can recognize, but may not be able to name and it's a fun vegetable to grow in an "Italian Porch Garden" (which I am going to grow on my upper deck this summer). Radicchio is a leaf chicory, sometimes referred to as "Italian Chicory". It has a bitter and spicy taste, but can be mellowed by grilling or roasting. It's that "purple stuff" in your dinner salads! Now you know ... radicchio.

This dressing is also great for pasta salads.

Chippy Chop Salad serves 6 - 8

Dressing:

1/3. c. extra virgin olive oil

3 T. red wine vinegar

1 shallot, finely chopped (I admit, I omit this because I never have shallots around)

1 T. fresh parsley (Italian flat-leaf is a nice choice if you can get it)

1 T. fresh oregano

1 t. fresh basil

1 clove garlic, minced

1/2 t. sugar (I use a bit more than this because we like a sweet Italian dressing)

1/4 t. salt

1/4 t. black pepper

Salad:

4 c. romaine lettuce, chopped

2 c. peeled and seeded cucumber, chopped

1 medium radicchio, chopped (see intro. above)

1 c. chopped iceberg lettuce

1 medium red onion, chopped (if you don't care for chopped chunks of onion, cut rings)

4 oz. provolone cheese, cubed

1. To make dressing: into a shaker, covered glass jar or a bowl; combine olive oil, shallot, parsley, oregano, basil, garlic, sugar, 1/4 t. salt and 1/4 t. pepper. Cover, shake well and set aside.

2. In a large serving bowl, place all salad ingredients; toss.

3. Pour dressing over salad and toss to coat.

Frosted Orange Date Bars

I think dates get overlooked. I love dates. Today at Cub Foods, they had dates for sale; whole delicious dark dates! I think it's sad that dates have fallen out of favor with our desserts and pastries. My suggestion is; find a recipe that uses raisins and change it out for dates or at least 1/2 raisins and 1/2 dates. These little bars are so delicious and full of yummy ingredients, you'll make them again and again.

Bars:
3/4 c. sugar 1/2 c. butter
1/2 c. water 1 (8 oz) package chopped dates
1 1/4 c. flour 1 c. chopped pecans
3/4 c. milk 1/4 c. orange juice
2 eggs 3/4 t. baking soda
1/2 t. salt 1 T. grated orange peel

Frosting:
3 c. powdered sugar 1/3 c. butter, softened
1 (3 oz) cream cheese, softened
1 T. grated orange peel 2 - 3 T. orange juice

1. Heat oven to 350 degrees. In a saucepan, combine sugar, 1/2 c. butter, water and dates. Cook over low heat, stirring constantly, until dates are softened (5-8 minutes). Remove from heat.

2. By hand, stir in all remaining bar ingredients until well mixed. Spread into greased 15x10x1" jelly-roll pan. Bake 15 - 20 minutes or until toothpick inserted comes out clean. Cool completely.

3. In a small mixing bowl combine all frosting ingredients except orange juice. Beat at medium speed, scraping bowl often and adding enough orange juice for desired spreading consistency. Frost bars; cut.

Tres Leches Cake

I am in a Mexican Cuisine mood this week. This is the best recipe I have found.

Cake:
5 large eggs, seperated 1 c. sugar
1/2 t. vanilla extract 1/3 c. milk (whole is best)
1 1/2 t. baking powder 1 c. all-purpose flour
1/2 t. cream of tartar

Milk Syrup:
1 can (12 oz.) evaporated milk 1 c. sweetened condensed milk
1 c. heavy cream 1 t. vanilla extract
1 T. rum (I use Grand Marnier for a nice orange finish)

Garnish:
small container of whipping cream; whipped with a 1 t. vanilla extract and 2 T. sugar
crushed pineapple
chopped maraschino cherries (optional)

1. Preheat oven to 350 degrees
2. Spray a 9 x 13" baking dish with cooking spray, set aside.
3. Beat 3/4 c. sugar with egg yolks until light in color and thick in consistency.
4. Beat egg whites until soft peaks form. Add cream of tartar and 1/4 c. sugar; beat until stiff peaks form with a glossy finish. Fold egg whites in to egg yolk batter.
6. Pour batter into pan and bake for 25 - 30 minutes.
7. Allow cake to cool inside pan and on cooling rack for about 1/2 an hour.
8. Combine all milk syrup ingredients together.
9.Pierce cake with a fork; pour syrup over cake. I usually pour a bit and wait for it to settle into the cake and then continue to pour until all milk is used up.
10. Place cake into refrigerator for about 1 hour before serving. Place a slice of cake onto the plate, garnish with whipped cream and a sprinkling of pineapple and cherries.

** Store leftover cake in the refrigerator **