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The Quilt Inn Country Cookbook
Aliske Webb
Gently mix together crabmeat, lemon juice and zest, celery, mayonnaise and
chives. Make a bed of lettuce leaves on 4 individual plates. Spoon crab mixture onto
lettuce. Garnish with lemon wedges. Serve with chilled white Zinfandel wine.
Memories of Tuscany Salad
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cups spiral pasta, cooked
/2 cup salami, julienne cut
/2 cup pepperoni, cut in small cubes
cup cucumber, chopped coarsely
/4 cup green pepper, chopped coarsely
/3 cup red onion, sliced thin
ripe tomatoes, chopped
/2 cup Provolone cheese, cubed
/3 cup black or green olives, sliced
tsp. fresh parsely, chopped
salt and fresh ground pepper to taste
Combine all ingredients and chill. When ready to serve, toss with Italian-style
salad dressing.
Crazy Quilt Fruit Salad
4
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seedless oranges, sectioned
/2 fresh pineapple, diced
sweet apples, cored and diced
banana, sliced
Kiwi fruit, sliced
cup fresh strawberries, halved
/2 pint whipping cream
oz. Cointreau or Grand Marnier
/2 pint mayonnaise
head Boston lettuce
Gently mix all fruit together. Whip cream. Mix liqueur into mayonnaise and then
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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