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Recipes From Mom's Kitchen

Audrey's Strawberry Dessert
Renee's Chicken and Yellow Rice
Cracked Pepper Parmesan Braid
Rainbow Pepper and Feta Salad

Audrey's Awesome Strawberry Dessert

Only three ingredients are needed for this quick and easy dessert -- strawberries, sour cream and brown sugar.

If you use large strawberries, cut them into quarters. If medium sized, then half them and if small , just wash and leave whole. Place the washed strawberries in a bowl, put the sour cream in another bowl, crush the brown sugar and put into the third bowl.

Arrange the bowls on a coffee table in front of the fireplace, pass the forks and napkins and enjoy! Spear a strawberry, dip it into the sour cream, coat it heavy, then on to the third bowl for a dip into the brown sugar.

Ummmm...delicious. Your special guests will love this quick and easy dessert!

Do you have a recipe that can top or equal Audrey's Awesome Strawberry Dessert? If so, send the recipe and give us a chance to try it out!

Here is a recipe that is believed to be equal to Audrey's Awesome Strawberry Dessert! It certainly sounds fantastic to me. Why not try it and see for yourself?


RENEE'S CHICKEN AND YELLOW RICE

1/4 c olive oil
2 Spanish onions, diced
1 green pepper, diced
2 cloves garlic, minced
2 bay leaves
pinch of oregano
2 tsp salt
1/2 tsp pepper
1 tomato, diced
2 c water
1 c rice
4-5 strand saffron (or a few drops yellow food coloring)
peas and pimentos for garnish
4 pieces of chicken

Preheat oven to 375. Heat oil in a large skillet. Add next 9 ingredients. Sauté until tender. Sauté 4 pieces of chicken until just firm. Add water; bring to a boil. Add rice and saffron (or food coloring) and bring to a boil again and stir. Cover and bake 20 minutes, or if you prefer, you can cook it on the stove top on low for 20 minutes. When the rice is done, garnish with the peas and pimentos. Serves 4.
Thank you Renee for this great recipe!



Now all we need is a great salad and a gorgeous bread recipe to have a beautiful and colorful meal!

Just got the salad and the bread recipes. Thank you , Wen, for sending these in! I can almost smell this delicious bread baking!

Cracked Pepper Parmesan Braid

1 1/4 cups warm water
2 packages active dry yeast
2 tablespoons sugar
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3 3/4 to 4 1/2 cups all-purpose flour
1 egg + 1 yolk
1 cup grated parmesan cheese
2 tsp chervil
1 egg white, lightly beaten
Black peppercorns, cracked
paprika
Finely grated parmesan

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt, and 1 cup flour; blend well. Stir in egg and egg yolk, chervil, parmesan cheese, and enough remaining flour to make soft dough. Knead on lightly floured board until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turn. Cover with a towel and let rise in a warm area until doubled in size, about 30 to 45 minutes.

Punch dough. Remove dough to lightly floured board and divide into 3 equal pieces. Gently roll each piece to 12-inch rope, then braid ropes. Place on greased baking sheet. Pinch each end to seal. Cover with a towel and let rise in a warm place until doubled in size, about 30 to 40 minutes.

Brush loaf with egg white. Sprinkle with cracked pepper and paprika, if desired. Bake at 375°F for 25 to 30 minutes or until done. If desired, sprinkle with more parmesan cheese immediately after removing from the oven. Remove from sheet; let cool on wire rack.
For more delicious recipes try Wen's Thanksgiving Recipes!

Rainbow Pepper and Feta Salad

1 large mild sweet red onion
2 medium purple peppers
2 medium red peppers
2 medium green peppers
2 medium gold peppers
2 tablespoons salad oil
2 tablespoons balsamic vinegar
1/2 teaspoon honey
1/2 teaspoon white pepper
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon ground cumin
1 can large ripe, pitted black olives
1/4 pound feta cheese, crumbled

Peel onion: cut onion from top to bottom into 8 wedges to loosen onion layers. Cut purple, red, green, and yellow peppers into 1/2 inch wide strips. In a 12 inch skillet over medium heat, heat salad oil and cook onion until translucent. Add peppers, continue cooking until peppers are tender, but still crisp. In large bowl combine balsamic vinegar, honey, white pepper, fennel seeds, and cumin. Add vegetable mixture, olives, and feta cheese. Toss gently to mix well. Can either be served warm or chilled.

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