September 22, 2006

Appetizers

 

Salad/Soup

Mixed Greens with Pears and Raspberries

Prep: 12 minutes

2 cups torn spinach 2 tablespoons apple juice
2 cups torn Boston lettuce 1 tablespoon extra-virgin olive oil
2 cups torn curly endive 1 tablespoon honey
2 cups coarsely chopped or sliced pear (about 2 medium) 1/8 teaspoon salt
1 cup fresh raspberries 1/8 teaspoon black pepper
3 tablespoons raspberry vinegar  
1.  Combine first 5 ingredients in a large bowl; toss gently.

2.  Combine vinegar and remaining 5 ingredients in a small bowl; stir well with a whisk. Divide salad among individual plates; drizzle with dressing. Yield: 6 servings (serving size: 1-1/3 cups salad and about 1/3 cup dressing).

CALORIES 76 (31 % from fat); FAT 2.6g (sat 0.3g, mono 1.7g, poly 0.3g); PROTEIN 0.9g; CARB 14g; FIBER 3g; CHOL 0mg; IRON 0.6mg; SODIUM 59mg; CALC 24mg

 

Main Course

 

Wine

Napa Ridge

2003 - Napa Valley

Merlot - Napa Valley

 

Dessert

ENGLISH TOFFEE DESSERT

Printed from COOKS.COM

BASE 2ND LAYER 3RD LAYER
1 c. crushed graham crackers 2 c. milk Cool Whip
1 c. crushed white crackers 2 pkgs. instant vanilla pudding Crushed Heath or Hershey candy bars.
1 stick melted butter 1 qt. English Toffee or Butter Pecan ice cream, softened  

Mix together crust ingredients.  Put this in a 9x13 pan.   Mix pudding and milk; add softened ice cream and spread over crust.  Top with Cool Whip and crushed candy bars. 15 servings.