Kathy Reynolds
Ingredients
From the Supermarket Deli
1 slice ham ¾ inch thick
1 slice Turkey Breast ¾ inch thick
2 slices Genoa Salami ¾ inch thick
2 slices Swiss cheese ¾ inch thick
2 slices Cheddar Cheese ¾ inch thick
1 thinly sliced carrot
½ cup celery, sliced thinly
½ cup onion, sliced thinly and chopped
Black Olives (Optional)
1/3 cup Italian Salad Dressing
Ingredients
4 cups diced cooked chicken
1 stalk celery, chopped
4 scallions, trimmed and thinly sliced or 1/4 cup diced onion
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup Hellman’s Light Mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Ingredients:
4 large tomatoes
2 cups mozzarella cheese
8 -10 leaves fresh basil
4 tablespoons extra virgin olive oil
salt and pepper
balsamic vinegar (optional)
Directions:
Slice tomatoes and mozzarella cheese same thickness.
Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
Drizzle with olive oil (and balsamic vinegar if desired).
Serve with salt and pepper to individual taste.
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Clinton's Favorite Super Salad
Chicken Salad
Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Mrs. Roberts’ Hint: Save calories and serve on a bed of lettuce with sliced tomatoes.
Mozzarella, Tomato and Basil Salad
The Liz Stone Mystery Series
Mix up Itailan Dressing and set aside
Italian dressing Ingredients:
â…“ cup olive oil
â…“ cup olive oil
3½ tablespoons vinegar
2 tablespoons grated Romano cheese
1 teaspoon granulated sugar
1 teaspoon freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder
Add all of the ingredients to a salad shaker, mason jar or other container. Close with a tight-fitting lid and shake for about 10 seconds to combine. Drizzle over salad and serve! Leftover dressing can be stored in the refrigerator for up to 2 weeks
Cut deli meats and cheeses in cubes or bite size pieces. place in a bowl and add vegetables. Mix in Italian dressing. Enjoy.
