Chinese Almond Cookie Recipe

I’ve attended a great deal of potluck lunches and dinners in my lifetime. Some of these feasts focalized on one cuisine, such as Italian. Others were build-your-own sandwich gatherings with lots of “fixings,” as they say in the Midwest. Years ago I brought fruit to a church potluck supper, a choice that concerned my husband.

It was an Oriental dinner and he didn’t think fruit went with the menu. But everyone loved the fruit in vanilla sauce and the Chinese almond cookies I made to go with the fruit. Many members of the church asked for the recipe and I was a bit embarrassed to tell them it was plainly fruit in vanilla syrup.

Marinated vegetable salad was another successful potluck contribution. This salad is perfective for potlucks because it doesn’t integrate lettuce, which may without apparent effort wilt on the way to work or on the serving table. I came up with the recipe for the duration of our sailing days. We had invited another couple to go sailing with us and, after sailing for a couple of hours, returned to our slip in the harbor and had lunch together. The vegetables had been absorbing the dressing for hours and it was actually delicious. I served it with sandwiches made with homemade bread.

Both of these recipes will be welcome at your next office potluck lunch. Save a little for yourself to eat the next day when you come home from work.

Festive Fruit in Vanilla Sauce

1 huge may Mandarin oranges with syrup

1 huge apple, unpeeled and cut into little pieces

1 cup strawberries, hulled and quartered

2 kiwi, peeled and cut into little pieces

1 pear, unpeeled and cut into little pieces

1 cup orange juice

1 bottle sugar-free vanilla syrup (available in the coffee aisle)

Combine fruit in a huge bowl. Add orange juice and vanilla syrup to taste. Mix with rubber spatula. Cover and refrigerate until needed. Serve fruit in little plastic cups and pass plastic spoons. Makes 8-10 servings.

Marinated Vegetable Salad

13.75 ounce may quartered artichoke hearts, drained

2.25-ounce may sliced black olives, drained

2 carrots, peeled and thinly sliced

2 stalks celery, chopped

7 ounce jar roasted red peppers, well-drained and chopped

2 tablespoons Italian parsley, chopped

16-ounce bottle Northern Italian salad dressing with Romano cheese (or another Italian dressing that you like)

Combine vegetables in a big bowl. Add salad dressing to taste and mix with rubber spatula. Cover and refrigerate until needed. Serve in little plastic cups and pass plastic forks. Makes 8-10 servings.

Both of these recipes may be doubled. Don’t forget to put your name on the bowl and the lid. If no refrigerator is available, store these dishes in an insulated bag with ice packs. or ice cubes in a zipper plastic bag. Remember to fetch a ladle to serve the fruit and a slotted spoon to serve the vegetables. Then take pleasure in yourself!

Copyright 2011 by Harriet Hodgson

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Picture

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Photo

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Pic

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Picture

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Picture

Chinese Almond Cookie Recipe

Chinese Almond Cookie Recipe Image

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