Page 19 - Florida Sentinel 11-16-18

Recipes
CLASSIC CHOPPED SALAD
INGREDIENTS:
• 9 ounces romaine let- tuce hearts, washed and chopped
• 1 large cucumber seeded and cut into 1/2- inch cubes (about 1 1/2 cups)
• 1 small red bell pepper
cut into 1/2-inch cubes
(about 1 cup)
• 1/4 cup pitted black olives, whole or halved
• 1 large tomato cut into 1/2-inch cubes (about 1 cup)
• 1/2 small red onion cut into 1/2-inch cubes (about 1/2 cup) • 1/3 pound fresh mozzarella or feta cheese, cut into 1/2-inch cubes
DRESSING:
• 2 lemons, juiced (about 1/3 cup)
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup loosely packed fresh herbs (try basil, mint, oregano, or a mix), minced
• Salt and pepper to taste
DIRECTIONS:
– Chop all the ingredients to approximately the same size; make sure your lettuce is not wet.
– In a large salad bowl, gently toss the prepared romaine, cucum- ber, bell pepper, black olives, tomato, red onion, and cheese with the dressing. Taste for salt and pepper, then garnish as you wish.
INGREDIENTS:
• 3 cups water
• 7 cups cold water
• 2 family-size tea bags • 1/2 cup honey
DIRECTIONS:
• 1 tablespoon grated fresh ginger
Garnish: lemon slices
GINGER-AND-HONEY SWEET TEA
– Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
– Discard tea bags. Stir in honey and ginger. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice. Garnish, if desired.
COCOA BROWNIES
INGREDIENTS:
• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract • 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt
DIRECTIONS:
OPTIONAL ADD INS:
• Crushed walnuts, peanuts, al- monds, pecans, etc.
• Chocolate chips, peanut butter chips
– Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
– In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
– Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
FRIDAY, NOVEMBER 16, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B