Place tomato slices, alternating with mozzarella slices, on a large serving platter. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
Kathryn wraps up the show by serving a dinner she prepared for the ladies.
Drain and rinse beans and put into the a Food Processor. Add the lemon juice, garlic, tahini paste, Red Chile Flakes and salt and pepper. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
In this segment, Kathryn and Jilda Vargas-Adams from the “Knitting on the Rocks” Knitting Club, make Margie’s Swiss Cheese dip and talk about working with Cerebral Palsey kids and also, supporting “Crisis Relief Over Seas” or “CROS”. Please visit the CROS website at www.crosinitiative.org.
16 oz. Package of Swiss Cheese (Block) shredded finely
1 cup of Hellmann’s Mayonnaise
¼ of onion- chopped
20 (approx) drops of Tabasco Sauce
Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl then add chopped onion and Hellman’s Mayonnaise mix well then add 20 drops of Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Breadsticks, crackers or raw vegetables.
16 ozBlockSwiss Cheesefinely shredded*
1cupmayonnaise(Hellmann's or Best Mayonaise only )
Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl. Add chopped onion and Hellman’s or Best Mayonnaise mix well. Next add Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Bread sticks, crackers or raw vegetables. Refrigerate for at least an hour before serving.
Keep in mind that packaged shredded cheese may have ingredients to keep it from clumping, so use a grater or food processor to shred cheese for recipes.
Kathryn Raaker and Marty Schultes are visited by the Ladies from the “Knitting on the Rocks” Knitting Club, and they are Diana Erdmann,
Jilda Vargas-Adams, Jan Bruns and Kris Brannoock. The Ladies assist Kathryn & Marty in preparing a feast, which they will enjoy. They are supporting a Special Cause, “Crisis Relief Over Seas” or “CROS”. Please visit the CROS website at www.crosinitiative.org.
In this segment, Marty and Diana make Cesar Salad Pickups.
Makes a HUGE batch
Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Batter will have dough like consistency.
Heat pizzelle iron, place about 1 tablespoon of batter on grid just behind the
center of the pattern. Bake until golden brown, about 30 to 40 second. Remove
and cool on rack. Repeat with remaining batter.
Next we make waffles with the CuchinoPro Bubble Waffle Maker
3 egg yokes
1/2 Cup of Milk
1 Tablespoon vanilla extract
6 Tablespoon unsalted butter, melted
¾ cup of sugar
1 ¼ cups of cake flour
1 ½ Teaspoon baking powder
Pinch freshly grated nutmeg
1/8 Teaspoon salt
6 egg Whites
1 1/4cupsCake flour
1 1/2tspBaking Powder
In a bowl, whisk together egg yolks, milk, vanilla, butter and sugar until combined.
In a large bowl sift together the flour, baking powder, nutmeg and salt.
Whisk into the egg yolk mixture until well mixed with no lumps remaining.
Beat egg whites to medium peaks. Add 1/3 of the egg whites into the batter and gently stir until lightened. Gently fold in the remaining egg whites in 2 additions.
Pre-heat the Bubble maker and pour the batter evenly over the bottom plate. Some people use a soup ladle to do this. Use a temperature Silicon or wood utensil to spread the batter evenly over the bottom plate.
Bake for 3 to 5 minutes until the waffle turns golden brown.