WHITE HOUSE STRAWBERRY RRUBARB CRISP
Preheat oven to 375 degrees
Ingredients for topping:
8 ounces butter
2 1/4 cups flour
2/3 cup light brown sugar
1/2 cup sugar
1/2 cup quick-cooking oats
Ingredients for filling:
2 lbs. rhubarb (cut in chunks, strings peeled)
1 lb. strawberries (halved & hulled)
1/3 cup sugar
3 tbsp. corn starch
1 tsp lemon juice
1/4 tsp. ground cardamon
1/2 tsp. cinnamon
Prepare topping as follows:
Cut butter in small chunks. Combine butter, flour, sugar, and light brown sugar in food processor. Pulse on low, briefly.
Add oats and pulse again until mixed and crumbly. Set aside.
Toss rhubarb with lemon juice, cinnamon, cardamon, salt and cornstarch. Add strawberries and toss again.
Transfer filling to baking dish and cover with topping. Bake 50 minutes at 375 degrees or until topping is browned and fruits are bubbling.
WHITE HOUSE KITCHEN GARDEN SALAD
1 head of lettuce 2 carrots 1/2 of a cucumber
1/3 cup vegetable oil (olive or canola) 1 tsp honey
1/4 cup vinegar (red wine, balsamic or lemon juice) 1 tsp mustard (optional)
Salt & pepper to taste
Wash and chop lettuce and place in bowl. Peel and cut carrots and cucumber into bite-size pieces. Add to lettuce.
Dressing: in another small bowl, place vinegar, honey, mustard, salt and pepper. Use a whisk to mix. Meanwhile, pour oil into a small bowl. Alternating, combine oil and vinegar mixture ingredients and shake vigorously.
Add dressing just before serving.
WHITE HOUSE EGG FRITTATA
1 1/2 tsp. veg. oil 2 tsp. salt & pepper
6 large eggs, beaten 1 3/4 cup potatoes
1 cup grated cheddar cheese
1 cup cooked turkey breakfast sausage, sliced, diced or chopped
Season eggs with salt & pepper. Warm a saute pan 0ver medium heat (the pan should not get too hot). Add oil & butter, Saute potatoes and Swiss chard. Remove from pan and set aside. Pour in eggs to form a base. Place the cooked potatoes, Swiss chard and sausage on egg mixture when the eggs begin to cook. Distribute evenly. Add cheese and stir. Frittata can be finished in a 300 degree oven or on top of the stove. Serves 8
*Any vegetable can be substituted.
1/4 cup softened butter 1/4 cup sugar
3/4 cup honey 2 eggs
1/2 cup buttermilk 1/2 teaspoon vanilla
2 cups all purpose flour 1 Tablespoon baking power
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
Cream together the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla until blended.
Sift together flour, baking powder and salt; then mix into the batter until just blended. Spoon the batter evenly among the 12-cup muffin tin.
Bake for approximately 20 minutes. Cupcakes are done when tops spring back lightly when touched. Makes one dozen cupcakes.
2 cups powdered sugar 1/2 cup honey 3 Tablespoons lemon juice
In a small saucepan, whisk all ingredients over medium heat until sugar dissolves. Keep whisking to avoid lumps. Spoon icing over tops of cupcakes.
1 large onion, chopped 1 green pepper, chopped
several cloves garlic, chopped 1 Tablespoon olive oil
1 lb. ground beef or turkey 1 Tablespoon chili powder
1/4 teaspoon each ground cumin, ground oregano, ground turmeric and ground basil
3 Tabelespoons red wine vinegar several tomatoes, chopped
1 can red kidney beans
1) Saute onions, green pepper and garlic in olive oil until soft.
2) Add meat and brown. Combine spices into a mixture, add to meat.
3) Add red wine vinegar; add tomatoes and let simmer, until tomatoes are soft.
4) Add kidney beans and cook for a few more minutes.
Serve over rice and garnish with favorite toppings.