1-1/2 pounds ripe heirloom tomatoes, cored and quartered (do not peel)
1/2 cup tomato paste
1 tablespoon celery salt
1 teaspoon ground piment d’Espelette or dried Anaheim chili (or ground mild chili pepper)
2 tablespoons best-quality sherry-wine vinegar
3 tablespoons extra-virgin olive oil
20 fresh basil leaves
Combine all the ingredients with 1-2/3 cups water in a food processor or a blender and purée to a smooth liquid. Taste for seasoning.
The soup can be served immediately, but the flavors will benefit from ripening for 3 to 24 hours, refrigerated.
At serving time, reblend the soup. Serve in chilled soup bowls.
Cooking with Basil
3 cups chopped, peeled, and seeded tomatoes
1 12-oz. can (1-1/2 cups) hot style vegetable juice cocktail
1 cup cubed fully cooked ham
1 15-oz. can black beans or garbanzo beans, rinsed and drained
1/2 cup chopped seeded cucumber, yellow summer squash, and/or zucchini
1/2 cup chopped green or yellow sweet pepper
1/4 cup thinly sliced green onion
2 tablespoons Italian salad dressing
bottled hot pepper sauce (optional)
In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing.
Cover and chill for 2 to 24 hours.
If desired, serve with bottled hot pepper sauce.
Makes 4 main-dish servings.
ZYLISS Lock N’ Lift Can Opener with Lid Lifter Magnet, White
1/3 cup margarine, softened
3 cups confectioners’ sugar
2 teaspoons grated orange zest
2 tablespoons orange juice
Cream together margarine with confectioners’ sugar, orange zest, and orange juice until light and fluffy.
KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons water
1 teaspoon fresh lemon juice
1/2 cup crumbled Gorgonzola cheese
Combine mayonnaise, sour cream, water and lemon juice in small bowl; mix well. Stir in cheese.
Makes 1 cup.Pyrex Prepware 3-Piece Glass Mixing Bowl Set
2 cups sifted confectioners sugar
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla
few drops yellow food coloring
Combine all ingredients. Blend until smooth.New Star Foodservice Stainless Steel Measuring Spoons and Cups Combo, Set of 8
1 1/4 ounces container ricotta cheese
1 cup confectioners’ sugar
1/4 cup chopped maraschino cherries
1/4 cup blanched chopped almonds
1/4 cup mini chocolate chips
1 9-inch chocolate graham cracker pie crust
In a large bowl, stir ricotta cheese and confectioners’ sugar until smooth and well combined. Stir in cherries, almonds, and chocolate chips.
Spoon into pie crust, cover, and freeze for at least 3 hours.
Remove pie from freezer and allow to sit for at least 10 to 15 minutes before cutting.
Cover and store any leftovers in the freezer.Farberware Professional Pie Server (Stainless Steel)
2 cups fresh poblano peppers — seeded, deveined and chopped
14 1/2 oz canned black beans — rinsed and drained
1 cup fresh cilantro leaves
1 teaspoon salt
1 cup chopped scallions
1 cup chopped tomatoes
2 tablespoons fresh lime juice
Combine all ingredients in a food processor or blender; process to desired consistency.
Serves 12; Yields about 1/4 cup per serving.Hamilton Beach Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, Electric
1 16-ounce package vanilla wafer cookies
1 pound confectioner’s sugar
1 stick butter, melted or room temperature
1 teaspoon vanilla
1 6-ounce can frozen orange juice
1 cup chopped nuts
1 package coconut
Crush vanilla cookies until fine.
Put crushed cookies in a large mixing bowl, add confectioner’s sugar, vanilla, orange juice, nuts, and melted butter. Mix all ingredients well.
Shape into walnut size balls and roll in coconut or sugar.
Yield: 48 cookies, approximate
Fox Run Brands 2.75-Quart Stainless Steel Mixing Bowl
\2 large avocados, peeled, pitted
4 teaspoons lime juice
3 hot chilies or to taste, seeded, coarsely chopped
4 garlic cloves, coarsely chopped
1 cup yogurt
1 1/2 cups low fat milk
2 teaspoons salt + more to taste
Pepper to taste
1/4 teaspoon grated orange zest
1 1/2 teaspoons fresh orange juice
4 teaspoons. chopped cilantro
Place first 4 in a processor and process until smooth. Add next 6 and process until smooth. Chill.
Taste for salt. Divide among 4 soup cups. Garnish with cilantro and serve immediately.
OXO Good Grips 3-in-1 Avocado Slicer, Green
4 cups strawberries
14 oz can sweetened condensed milk
1/4 cup lemon juice
8 oz tub Cool Whip whipped topping, thawed
8 Oreo chocolate sandwich cookies, finely chopped
1 tablespoon butter, melted
Line loaf pan with foil.
Mash 2 cups of strawberries in large bowl. Stir in milk, juice and 2 cups Cool Whip, pour into pan. Top with combined chopped cookies and butter, press into mixture. Cover. Freeze 6 hours.
To Serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
Makes 12 servings
Borden Eagle Brand Sweetened Condensed Milk 4 pack of 14 oz. Cans