2 tsp. finely chopped tarragon,
plus 24 whole leaves
1-2 TBS. mayonnaise
Several drops of Tabasco or other
Salt and pepper to taste
Cut a slice ¼ inch thick off the
top of each tomato and discard the tops. Scoop out the seeds of each tomato,
sprinkle the insides with salt and invert onto a baking sheet lined with paper
towels. Set aside for 30 minutes to drain.
Mix together the crab, lemon
juice, and chopped tarragon. Stir in enough mayonnaise to bind the mixture.
Season with Tabasco,salt and pepper. Cover and chill thoroughly.
Fill each tomato with a heaping
teaspoon of crab mixture. Garnish with a tarragon leaf.
Add lemon slices and lavender to pitcher; pour water over both and
refrigerate for two hours. Sever over ice and garnish with a sprig of lavender.
4 oranges sliced
1/2 cups firmly packed fresh mint
6-8 cups water
Place the orange slices in a large pitcher. Rub the mint leaves
between the palms of your hands to bruise the leaves slightly. Add to the
pitcher with the oranges and pour in the water. Cover and chill 1-8 hours.
Strain orange-water mixture and discard herbs. Add fresh mint leaves
HERB AND BERY FLAVORED WATER
1 cup fresh blueberries lightly crushed
two 4 inch sprigs of fresh rosemary, lightly bruised to release more
1 half-gallon of
Add blueberries and rosemary sprigs to a large picture; fill with
water and refrigerate 2-4 hours. Serve over ice.
1 ½ cups shredded or cubed
chicken (can used grilled, boiled or rotisserie chicken)
4 slices bacon (cooked and
¼ cup bleu cheese
¾ cup plain yogurt
2 TBS mayonnaise
½ tsp. freshly ground black
1 small garlic clove
Mix yogurt, mayonnaise, blue
cheese, ground pepper and garlic together. Add chicken and bacon.
Put lettuce and tomatoes in pita
pocket, stuff full with chicken salad.
1 1/8 cups warm water
3 cups all
1 TBS oil
½ tsp. salt
1 ½ tsp. sugar
1 ½ tsp. yeast
ingredients in a bread maker on dough setting. When finished rising, roll out
into a 12 inch long tube. Cut into 6 – 8 pieces. Roll out into circles. Let
finished rolled dough sit on a floured surface with a towel on top for 30
minutes, to rise.
Bake at 500.
Cook 2 or 3 pitas at a time, on a cooling rack directly on the oven racks. Bake
for 4 to 5 minutes, or until tops start to golden. Remove from oven, place in
brown paper sack to cool, then put directly in plastic for storage.