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I hope you enjoy the recipes!

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1. Halibut with Summer Vegetable Sauce
2. Harvest Fruit Salad
3. Hibiscus Flower Coolers
4. Honey Mustard Garlic Dressing
5. Honey-Spice Cake
1. Halibut with Summer Vegetable Sauce

Categories: Main, Courses-, Fish

Yield: 4 Servings

       1 tb Olive oil
  2 1/2 c Chopped red onion
  1 1/2 lb Plum tomatoes; cut into 1" pieces
      6 oz Zucchini; cut into 1/2" pieces
    2/3 c  Fresh corn kernels; (or frozen, thawed)
      5 tb Thinly sliced basil
     24 oz Halibut fillet
      1 tb Fresh lime juice

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.

Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover, simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.

Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

Recipe by: Bon Appetit Magazine August 1998 p. 115

2. Harvest Fruit Salad

Categories: Salads, Fruits, Appetizers

Yield: 6 Servings

    1/2 c Pecan halves      
      1 tb Sherry vinegar
      1 tb Red-wine vinegar
      1 tb Walnut oil
      3 tb Extra-virgin olive oil
           Salt & freshly ground pepper
      4    Pears ( 1 1/2 lbs.), halved, cored, and diced
      2 c  Red and green seedless grapes, in any combination
      2    Green or red apples, such as Cortland, Delicious, Granny Smith, McIntosh, or pippin, halved, cored, and diced

Preheat oven to 350F. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the sherry vinegar, red-wine vinegar, walnut oil, olive oil, and salt and pepper to taste to form a vinaigrette.

In a salad bowl, combine the pears, grapes, apples, and pecans. Add the vinaigrette, toss gently to coat, and serve. Yield: 6

3. Hibiscus Flower Coolers

4 cups water
1 cup dried hibiscus flowers (about 1-1/2 ounces) (see cook's notes)
1/3 cup sugar, or to taste
2 cups ice.

In saucepan, bring water to boil and add flowers.
Simmer mixture 5 minutes and remove pan from heat.
Let mixture stand 30 minutes to infuse.
Pour infusion through sieve into glass pitcher, pressing on solids and discard flowers.
Add sugar and ice, stirring until sugar is dissolved.
Chill cooler and stir before serving over ice in tall glasses.
Makes 6 cups, about 4 servings.
Cook's notes: Dried hibiscus flowers are sold in Mexican markets, such as El Toro Market, 1340 W. First St., Santa Ana, CA.
Source: Orange County Register, Food Section, Nov. 26, 2000 adapted from Gourmet magazine, June 1997

Source: MADD Orange County

4. Honey Mustard Garlic Dressing

Categories: None

Yield: 1 Servings      

      2    Heads roasted garlic
      2 tb Dijon mustard
      1 tb Honey; up to 2
      3 tb Cider vinegar
    1/4 c  Unsweetened apple juice
           Pepper +/- salt to taste

Since most of you seem to be in summer salad mode over there, here's one of my
favorite salad dressings from the Moosewood Cookbook.

Blend all ingredients. It will keep in refrigerator for about 4 days. Delicious on salads, potatoes, other
veggies, etc. 
5. Honey-Spice Cake

Categories: Desserts- c, Z- high hol

Yield: 18 Servings


Cooking spray
2 1/4 c Unsifted cake flour; (not self-rising)
1 1/2 ts Baking powder
3/4 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Salt
2/3 c Honey
1/2 c Buttermilk
10 tb Unsalted butter; softened
1/2 c Granulated sugar
2 lg Eggs

      2 c  Cold heavy cream
      1 tb Confectioner's sugar
      1 ts Vanilla extract
    1/3 c  Honey
           Garnish:; optional
           Toasted sliced almonds
           Mint leaves

Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2- (9- inch) round cake pans; line bottoms with waxed paper; coat paper. Flour pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom and salt. In small bowl, mix honey and buttermilk.
In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a time. On low, beat in flour mixture alternately with honey mixture. Spread into prepared pans.
Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack 10 minutes, turn out; cool.
Frosting: In bowl, beat cream, sugar and vanilla to soft peaks. Gradually beat in honey until stiff yet billowy peaks form.
To Assemble: Place 1 cake on plate; spread with 1- 1/2 cups frosting. Top with second cake; frost. Before serving, garnish, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia

Recipe by: McCall's Magazine October 1998 p. 150



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