Thursday, November 24, 2016

Recipes by Peggy Lee: Buttermilk Pancakes with Boysenberry Topping; Gazpacho; Jade Salad

Peggy Lee's Buttermilk Pancakes with Boysenberry Topping

2 cups packaged pancake mix
1/2 tsp. baking soda
2 tbsps. sugar
2 large eggs
2 cups buttermilk
2 tbsps. melted butter

Sift together pancake mix, baking soda and sugar. Beat eggs, mix with buttermilk; add to pancake mixture, stirring only barely smooth. Stir in melted butter. Rub griddle (or heavy skillet) with melted butter (or vegetable oil). Heat until a drop of water sizzles when dropped on skillet. Pour pancake batter by spoonfuls on hot griddle. Fry until browned on both sides. Serve at once with boysenberry topping, whipped or melted butter, hot maple or brown-sugar syrup, cold applesauce sprinkled with cinnamon, or molasses. Serve alone or with fried ham, crisp bacon or sausage. Serves 6.

Boysenberry Topping

2 cups fresh boysenberries
Scant cup of sugar
Few drops of fresh lemon juice

Wash, dry, pick over berries. Crush slightly, add sugar and fresh lemon juice. Chill well before serving over hot pancakes.

Thoughts: For convenience, an excellent frozen buttermilk pancake batter is now available in many supermarkets across the country. Boysenberry syrup is available in some food specialty or health food shops. Fresh blueberries, black raspberries or fresh strawberries make tasteful variations.

Peggy Lee's Gazpacho

1 head iceberg lettuce
3 medium-size tomatoes
3 medium-size green peppers
1/4 lb. small fresh mushrooms
1 1/2 cups chopped onion
1/3 cup corn oil
1 small clove garlic, pressed
1 1/2 tsps. salt
1 tsp. paprika
1/2 tsp. celery seed
1/2 tsp. freshly ground black pepper
1 cup water
1/3 cup light tarragon vinegar

Core, rinse and drain lettuce; chill in plastic crisper (or bag). Finely chop tomatoes, catching all liquid. Chop green peppers and slice mushrooms. Saute onion in oil 2 minutes (or until just moist and softened). Stir in remaining ingredients except lettuce. Chill, covered in glass bowl at least 2 hours. Just before serving, cut enough lettuce into bite-size pieces to yield about 4 cups. Ladle 2/3 cup tomato mixture into each of 8 serving dishes; place lettuce chunks in center to garnish. Serves 8.

Thoughts: Gazpacho makes an excellent dieter's soup or salad or an excellent first course to accompany steak and green vegetable dinner menu.

Peggy Lee's Jade Salad

2 heads romaine lettuce
2 bunches green onions
1 1/3 cups olive oil
2/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons sugar
1/4 cup toasted sesame seeds
1/4 cup grated Parmesan cheese
1/2 cup sliced almonds

Wash and thoroughly dry lettuce, cut into julienne strips and place in a large bowl. Chop green onions into 1/4-inch pieces and mix with oil, vinegar, mustard, garlic powder, pepper, sugar, sesame seeds and Parmesan cheese. Pour dressing over lettuce and toss thoroughly to coat. Sprinkle with almonds. Serves 6.

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