Recipe(tried): Welcome to Florida Dinner....

In celebration of my Mother's permanent move to Florida from New York, (whew, after 36 years, finally!!) we will be having the following dinner which in the past has brought in great smiles and full tummies! We will be having Orange and Pear Salad with Sweet Sesame Orange Dressing, Diner-Style Meatloaf, Garlic Mashed Potato Casserole, Whole Green Beans with Toasted Pecans, Scalloped Summer Stand Tomatoes and Double Peach Crisp. Here's to your new home Mama!!

Orange and Pear Salad with Sweet Sesame Orange Dressing

4 navel oranges, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1/2 cup minced scallions (use lots of green)
1/4 cup julienned fresh basil
1/4 cup julienned fresh mint
1 bunch watercress leaves
1/3 cup Sweet Sesame Orange Dressing
This salad serves 6

Toss the oranges, pears, green onions, herbs, and watercress together with the Sweet Sesame Orange Dressing.

Sweet Sesame Orange Dressing (Yields 1/2 cup)

1/3 cup sesame oil
2 tablespoons minced shallot
1 teaspoon minced garlic
2 tablespoons orange marmalade
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons hot water

In a small bowl, whisk together the oil, shallot, garlic, marmalade, vinegar, salt and pepper. Whisk in the water and set aside to combine flavors.

Diner-Style Meatloaf (serves 6)
1/2 cup chicken broth
1 tablespoon vegetable oil
3 large shallots, finely chopped
1/2 cup finely chopped carrots
10 oz. small white mushrooms, finely chopped
2 garlic cloves, finely minced
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. lean ground turkey
1 1/4 cups fresh bread crumbs
1 Granny Smith apple, peeled and grated
1/4 cup chopped fresh parsley
1 Tblsp. finely chopped fresh sage or 1 tsp. dried and crumbled
1 large egg, beaten

1. In a large nonstick skillet, bring the broth and oil to a simmer over med.high heat. Add the shallots and carrots and cook, stirring about 4 minutes or until the shallots are softened. Add the mushrooms, garlic, 1 tsp. salt and 1/2 tsp. pepper and cook stirring about 5 minutes or until most of the liquid has evaporated. Transfer the mixture to a large bowl and let cool.

2. Preheat oven to 350. Lightly oil a baking sheet.

3. Wash your hands, thoroughly mix the turkey, bread crumbs, apple, parsley and sage into the cooled veg. mixture. Add the egg and mix well. Divide the mixture in half and on the baking sheet, shape each portion into an oval about 6 1/2 inches long, 4 inches wide and 1 1/2 inches high.

4. Bake for about 45 minutes or until cooked through.

Garlic Mashed Potato Casserole (serves 4 - 6)
2 lbs. potatoes, peeled and cut into chunks
1/4 cup thinly sliced garlic
1 cup chicken broth
1/2 cup sour cream
2 tblsp. butter
salt and freshly ground pepper
1/4 cup thinly sliced scalions
1/2 cup parmesan cheese
1 tblsp. olive oil

1. Put the potatoes, garlic, broth and 2 cups water into a large pot. Bring the liquid to a boil. Reduce to medium-low and simmer for about 15 minutes or until the potatoes are very tender.

2. Preheat the oven to 400. Butter a 2-quart baking dish.

3. Set aside 3/4 cup of the potato water. Drain the potatoes and garlic. Return them to the pot and heat over medium heat, stirring for about 1-2 minutes until the potatoes are dry.

4. Mash the potatoes, adding a little of the reserved potato water if necessary. With a wooden spoon beat in the sour cream, butter, 1/2 tsp. salt and pepper and the remaining potato water. Beat until they are soft and fluffy. Gently stir in 3 tblsp. of the scallions.

5. Spoon into the prepared dish. Sprinkle with parmesan and drizzle with oil. Bake for about 30 minutes until the top is golden and puffed. Sprinkle with the remaining scallions and serve.

Scalloped Summer-Stand Tomatoes

Down the street from our house, a man sells from his vegetable stand the most sweetest and juciest tomatoes, 5 to a basket and they are scrumptious!!

5 large tomatoes
2 tsp. sugar
1/2 tsp. marjoram, crumbled
salt and freshly ground pepper
2 tblsp. olive oil
2 medium onions, coursely chopped
2 garlic cloves, minced
1 cup fresh bread crumbs

1. Preheat oven to 375. Butter a 2-quart baking dish.

2. Bring a large saucepan of water to boil. Using a small knife, cut a small X in the bottom of each tomato. In two batches, blanch them for about 30 seconds. Remove them and cool briefly under running cold water. Peel and cut into 3/4 inch slices.

3. In a small bowl, mix the sugar, marjoram, 3/4 tsp. salt and 1/2 tsp. pepper.

4. In a skillet, heat 1 tblsp. of oil over med. heat. Add the onions and garlic and cook stirring until they are golden. Stir in 1 tsp. of the marjoram mix and cook stirring for about 30 seconds longer. Remove from the heat.

5. Place half of the tomatoes in the prepared baking dish overlapping the slices. Sprinkle with the remaining marjoram mix. Spoon half the onion mixture over the tomatoes and sprinkle with half of the bread crumbs. Repeat the layers. Drizzle the remaining olive oil over.

6. Bake for 40-45 minutes until the juices are bubbly and the topping is lightly browned.

Double Peach Crisp (serves 4-6)

2 tblsp. white sugar
1/8 tsp. grated nutmeg
5 med firm-ripe pears (about 2 1/4 lbs.) Peeled, halved, cored and cut into chunks
5 large canned halves cut into chunks
1 tblsp. amaretto or brandy

Almond-Crumb Topping

1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
pinch salt
1/4 cup (1/2 stick) butter, cut into pieces
1/2 cup sliced natural almonds
1/2 cup oats

1. Prehat oven to 375.

2. Combine the sugar and nutmeg in a 9 inch square baking pan. Add the fresh and canned peaches and sprinkle with the amaretto, tossing until they are coated with the sugar mixture.

3. Make the almond-crumb topping. In a food-processor, combine the flour, brown sugar, and salt and pulse until the mixture is crumbly. Add the almonds and pulse just until mixed. Mix this with the oats and sprinkle over the fruit. Bake for 40-50 minutes until the topping is crisp and browned. Great with a scoop of vanilla ice-cream.