1756 cross california Recipes

chopped california walnuts, onion, chopped, grain couscous, water, water packed tuna, drained, chopped pitted green olives, capers, chopped italian parsley, lemon zest and juice, salt and pepper to taste, head frisee (curly endive), reduced-calorie red wine vinaigrette, red tomatoes , cut into 4 thick slices, yellow tomatoes , cut into 4 thick slices

condensed cream of mushroom soup, undiluted, milk, frozen california-blend vegetables, thawed, cubed cooked chicken, shredded swiss cheese, divided, diced pimientos, drained, salt and pepper to taste, hot cooked rice

active dry yeast, warm water (105-115 o), lukewarm milk , scalded then cooled, unseasoned lukewarm mashed potatoes, sugar, salt, butter or margarine softened, eggs, cinnamon, nutmeg, raisins (or currents--pva), citron (or dried/candied fruit of your choice, or orange peel-pva), gold medal flour (if using self rising flour, omit salt), egg yolk glaze, quick white icing, dissolve yeast in warm water. stir in milk , potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. beat until smooth. mix in remaining flour to form soft dough., turn dough onto lightly floured board , knead until smooth and elastic, about 5 minutes., place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 1/2 hours., punch down dough ; divide in half. cut each half into 16 pieces. shape into a smooth balls and place about 2 inches apart on greased baking sheet. with scissors, snip a cross on top of each bun. cover; let rise until double, about 40 minutes., balls rise and snip, heat over to 375o. brush tops of buns white egg yolk glaze. bake about 20 minutes or until golden brown. when cool, frost crossed on tops of buns with quick white icing., buns, quick white icing, mix 1 cup confectionser s sugar , 1 tbsp water or milk and 1/2 tsp vanilla until smooth and of spreading consitency., egg yolk glaze, mix 1 egg yolk and 2 tbsp of cold water.

strawberries, hulled, halved, brown sugar, ground cinnamon, hot cross buns , sliced crossways into thirds, nutella, reduced-fat vanilla yogurt, to serve (optional)

california (pacific) lobsters, butter, melted, wine suggestion : santa barbara county chardonnay

assorted torn salad greens, fresh bartlett pears, cored and sliced, california walnut pieces, dried cranberries (optional), crumbled blue cheese, balsamic or raspberry vinaigrette

rye bread slices(rye makes a difference), monterey jack cheese slices, alfalfa sprouts (don tsp leave these off), tomatoe slices, crisply cooked bacon, california avocado slices, monterey mustard sauce, miracle whip, green onion slices (with tops ), tables. prepared mustard

water, chicken bouillon cube, diced celery, diced onion, diced potatoes, diced carrots, california blend vegetables, cream of chicken soup, velvetta, cubed

water, chicken bouillon cubes, diced celery, diced onion, diced peeled potatoes, diced carrots, frozen california-blend vegetables, condensed cream of chicken soup, undiluted, process cheese (velveeta), cubed

hot cross buns, low-fat margarine, apricot jam, low-fat evaporated milk, egg, egg white, vanilla essence, icing sugar

hot cross buns (large and containing currants, dried citrus peel, etc), butter, soft, apricot jam, evaporated milk, sugar, vanilla, ground cinnamon, to taste (use less (or more ), ground nutmeg, eggs , largest size

ground cayenne pepper, mesquite powder (seasoning blend ), celery salt, garlic powder, spray olive oil, frozen french fries, california monterey jack cheese, shredded, bottled chunky blue cheese or 3/4 cup creamy blue cheese dressing, california blue cheese, crumbled, stalks celery, trimmed and minced, green onions, thinly sliced

water, margarine, stuffing mix (such as stovetop ), cubed cooked chicken, frozen california-blend vegetables (broccoli, carrot, cauliflower), american cheese, light cream of mushroom soup, garlic powder, dried marjoram leaves, dried thyme leaves, ground sage

kosher salt, very cold water, brown sugar, granulated sugar, coriander seed, crushed, black peppercorns, crushed, bay leaves, crumbled, garlic cloves, split, kosher salt, chipotle chiles in adobo, olive oil or 1/2 cup vegetable oil, japanese soy sauce, freshly squeezed lime juice or 1/3 cup rice vinegar, ground california chile, ground cumin, dried oregano, granulated garlic, freshly squeezed orange juice, cilantro, stemmed and roughly chopped

ripe tomatoes, cored, fettuccine, salt , for pasta water, extra virgin olive oil, plus extra for pasta, shrimp, peeled and deveined, crushed red pepper flakes, salt, freshly ground black pepper, minced garlic, ripe tomatoes, cored, seeded and cut into 1/2-inch dice, silver tequila, ripe fresh california avocados, halved, seeded, peeled and cut into 1/2 dice, basil , cut into thin strips, unsalted butter, cold, salt , to taste, fresh ground black pepper , to taste, parmesan cheese, for sprinkling (optional)

egg white, water, california walnuts , halves and pieces, sugar, cinnamon, allspice

ripe fresh california avocado (about 8 oz), garlic-flavored olive oil, seasonal baby greens with arugula, good-quality spicy chunky salsa, crumbled goat cheese (we used boursin), diced yellow tomatoes

fig, chopped dried (california ), pinot noir wine, white wine vinegar, pure maple syrup, cinnamon sticks, boiling water, kosher salt, red wine, water, pure maple syrup, rosemary, fresh, pepper, coarse, fresh garlic cloves, smashed, pork tenderloin