May 29, 2011

The following are requested recipes from dishes that were served at Senior Lunch.  

Autumn Fruit Salad
2 med. Granny Smith apples, cored & sliced
1 lime
1 can Mandarin oranges, drained
1 cup red grapes, halved
1-1/2 Cup miniature marshmallows
1 8 oz carton vanilla yogurt

Don’t peel the apples, but do core and slice.  Zest the lime onto the apples.  Add oranges and grapes.  Add marshmallows and yogurt.  Mix gently.  Chill till serving.

Scandinavian Almond Bars
1-3/4 cup flour        2 tsp. baking powder
1/4 tsp. salt        1/2 cup butter
1 cup sugar        1/2 tsp. almond extract  1 egg                    1/2 cup sliced almonds              milk as needed

Beat butter, add sugar and beat well.  Add egg and almond extract, beat well.  Add flour mixed with baking powder and salt, mix well.  Divide dough in half.  Form each half into a 12” roll.  Place each roll on un-greased cookie sheet, flatten until 4” wide.  Brush with milk and sprinkle with almonds.  Bake at 325º for 12 minutes or until edges are browned just a little (may take longer).  While warm, cut crosswise into 1” strips.  Cool, drizzle with almond icing.
ICING:  1 cup powdered sugar,
1/4 tsp. almond extract, enough milk to make drizzling consistency.