Eureka, I think I done found gold!

Well, that might be a bit dramatic, but I think I have found my way back to my basic business; which was making canned fruit and savory salsas, chutneys and pickled vegetables. Along the way, I started making prepared foods, but it was more of a sideline. Canning the same old things gets boring, and Lord knows, I am easily bored, which is why I started making pre-packaged foods.

My sales have been mediocre to say the least since the outdoor market closed for the winter.
Yesterday, I had my best sales so far this winter, almost double what it usually is. Why? Because I started pushing my salsas and pickled vegetables again. I also had this little gem of an idea. Since we are two doors down from Weight Watchers, why not start posting what the Weight Watcher's Points Plus are on my foods. It is working. My next strategy is to start handing out brochures and have sampling to the WW customers as they come out the door. I think I am on to something. I am just not sure why it took me so long.

Here is a recipe that I think you might enjoy. In honor of Weight Watcher's (I should probably insert that little TradeMark thingy, but I haven't a clue as to how to do that), here is a healthy and tasty salad.

Vegetable and Blue Cheese Salad [Weight Watcher's Points Plus=5 per serving]
Adapted from Saveur

8 Ribs Celery, cut in 1/2" slices
4 Ounces Blue Cheese
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Sliced Green Onions
1/4 Cup Sliced Black Olives

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
Serves 4

Winter Market is Open

Hello All!
I will finally be at the Winter Market this coming Saturday, the 13th.
The storefront is next to the East Hills Vet Clinic, in the Perkin's
parking lot, at 3901 Frederick Avenue, St. Joseph.
It is open from 8am-2:30pm.
Life has been a little crazy lately, but I am finally getting caught up.
Here is the menu for Saturday:

Cinnamon Chip Scones- $3

Mini Greek Quiches- $5

Stuffed Meatballs/Marinara Sauce- $5

Zesty Tuna Salad (no pasta) 8 oz- $5

Soup- 8 oz- $2.50 16 oz- $5
Cream of Mushroom Soup
Beef Vegetable Barley Soup

Fresh Salsa- 16 oz- $5
Jarred Salsa- 16 oz- $7
Tropical
Chipotle Tropical
Traditional (not available jarred)


Black Bean and Salsa Salad

16 ounces frozen petite white corn -- thawed
15 ounces can black beans -- rinsed and drained
1 1/2 C. celery -- chopped
1/2 C. green onion -- chopped
1/4 C cilantro -- chopped
12 ounces of your favorite It Dawned On Me Salsa
1/4 C rice vinegar

Mix all ingredients together carefully and chill for at least 3 hours.

Note: Fresh mango, pineapple and shrimp are nice additions to this salad.

Thanks!
Dawn
It Dawned On Me

Fire and Ice Salad

This is not for the faint of heart. Serve this dish to your more adventurous friends and family. The Smoking Tropical and Mango Chipotle are very hot salsas. For a nice serving option, serve salad in large chilled Margarita-type glasses. Dip the rims in fresh lime juice, then coat rims with coarse salt. Don't forget the little paper umbrellas!

* Exported from MasterCook *

FIRE AND ICE SALAD

Recipe By : Dawn
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked rice -- chilled
1 pound cooked shrimp -- peeled and deveined
1 cup chopped English cucumber
2/3 cup Smoking Tropical Salsa or Mango Chipotle Salsa
4 tablespoons honey
4 tablespoons fresh lime juice
2 tablespoons olive oil
16 lettuce leaves
2 tablespoons fresh cilantro -- minced
2 tablespoons green onions -- thinly sliced

Combine rice, shrimp and cucumber in a medium bowl. Combine the Smoking Tropical or Mango Chipotle Salsa, honey, lime juice and oil in a small bowl and mix well. Pour over rice mixture and toss to coat. Line four salad plates with the lettuce leaves. Mound the shrimp/rice mixture atop of the lettuce leaves. Garnish with minced cilantro and green onione. Serve immediately or chill for up to 6 hours.



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Shrimp Mango Cocktail

This is one of my favorite entertaining recipes. It's so easy to make and everyone raves about it. This can be made the day ahead.

* Exported from MasterCook *

SHRIMP MANGO COCKTAIL

Recipe By : Dawn
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked shrimp -- peeled
1/2 cup Mango Salsa
1/4 cup minced cilantro leaves
1/4 cup thinly sliced green onions

Place all ingredients in a glass bowl. Toss to mix ingredients
thoroughly. Chill in refrigerator at least 4 hours. Serve as a
first course or as an appetizer. Serve in a decorative serving
bowl or compotes. May also be served on lettuce leaves .
Serves four as a first course and six as an appetizer.
This looks wonderful served in martini glasses.

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Overnight Layered Curry Chicken Salad

This is a wonderful easy salad to make ahead of a luncheon or potluck. Mix and match ingredients that you like. This is a very versatile salad. You could also substitute shrimp or crabmeat for the chicken breasts.

* Exported from MasterCook *

Overnight Layered Curry Chicken Salad

Recipe By : Adapted from the Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups romaine lettuce, torn into bite-size pieces
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag frozen petite sweet peas -- thawed
2 cups mayonnaise
1 cup Mango Chutney or Pineapple Chutney
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart bowl. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. Next sprinkle peas on top. In a bowl, stir together mayonnaise, chutney, and curry powder together. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.
Makes 10-12 servings.

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