Enjoy some delicious recipes!

Program #639

Citrus Salad with Dijon Mustard Vinaigrette

1 cup assorted greens per person
6-8 Naval Orange sections per person

Section oranges by slicing off both ends of the orange until you have the meat of the orange.

Place the flat side of the orange on the cutting board. Take a sharp knife and go down the side of the orange toward the cutting board and cut through the pith of the orange to remove peel. Continue around the orange until it is peeled. Now take your knife and go between the membranes and cut out orange sections. Place the assorted greens on a salad plate or all the greens in a large bowl.

Place the oranges on top of the greens. Pour on the vinaigrette.

Note: This salad is also good with thin red onion rings.

Dijon Mustard Vinaigrette

1/2 cup white wine vinegar
1 tablespoon whole grain mustard
1 tablespoon lemon juice
2 teaspoons granulated sugar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

In a medium bowl, whisk all ingredients except the oil. Add the oil in a slow steady steam, whisking constantly until emulsified with the other ingredients. Taste and add more lemon juice or salt if needed.

This dressing will keep refrigerated for up to 4 days. Makes 1 1/2 cups.

Ham Alfredo with Bow Tie Pasta

1 (16-ounce) package bow tie pasta, cooked and drained
1 (10-ounce) package frozen peas
4 tablespoons butter
4 tablespoons flour
3 teaspoons minced garlic
2 cups milk
1 (8-ounce) package cream cheese, softened
1/2 cup grated parmesan cheese
3 cups cooked ham, cut into thin strips

Heat the butter in saucepan over medium heat. Add garlic and cook for one minute. Whisk in flour and cook for 2 minutes. Add milk, whisking to smooth the sauce. Simmer for three minutes. Whisk in cream cheese and 1/4 cup Parmesan. Simmer, whisking constantly for 3-5 minutes, until smooth and thickened. Remove from heat. Toss together hot pasta, sauce, peas and ham in large bowl. Sprinkle with remaining Parmesan and toss again. Place in an oven-proof baking dish. Bake in a preheated 350 degree oven until hot and bubbly.


To freeze, place in a container that can be frozen and reheated. Thaw in the refrigerator overnight before cooking. Cook to an internal temperature of 170 degrees or bubbly and thoroughly heated.

Linda Weiss

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!