Orange, Avacado & Black Olive Salad

*Spring Collection-Dressing:1/3 cup buttermilk 2 TB olive oil 1 TB red wine  vinegar 1 TB honey mustard 1 tsp grated  orange peel salt & pepper to taste In a bowl,  whisk together all ingredients. Cover  and refrigerate.  Salad: 8 cup mixed salad greens including radicchio,watercress & arugula 2 cans mandarin orange slices, drained 1 avacado,peeled and cut into lengthwise slices 1/2 cup large black olives, sliced 1/2 small red onion, halved lengthwise and cut into thin strips 2 TB chopped fresh parsley Line a wide, shallow serving bowl with salad greens. Top with drained orange slices and avacado slices. Sprinkle with olives, onions and parsley. Drizzle with dressing just before serving. Makes 6 servings. (Source: It's all about the food)

BARBEQUE PORK

*Spring Collection- 3-4 lb pork tenderloin 1 cup soy sauce 1/2 cup brown sugar 3 TB plum sauce 2 cloves garlic, minced 1 tsp dry mustard powder Trim excess fat off of tenderloin and cut into manageable logs for appetizer slices. Mix all ingredients in large bowl. Put prepared pork logs into 2-3 food bags and marinade overnight, turning bags over several times. Bake at 250 degrees for about 2 hours. Tent with foil during the last 1/2 hour. Recipe Note: Slice in thin slices and garnish with sesame seeds and freshly prepared hot mustard. (Hot Chinese mustard is easily made the day before by mixing dry mustard powder with water. It gets hotter the longer it sits.) (Source: Marsha Chamberlain-It's all about the food)

HELPFUL HINT

*Professionally decorated cakes have a silky, molten look. To get that appearance,  frost your cake as usual, then use a hair dryer to blow-dry the surface until the frosting slightly melts.

CHOW MEIN

*Spring Collection- 2 TB oil 1/4 lb diced lean raw pork or 1/2 cup cooked shredded chicken 1/2 small onion, sliced 2 stalks celery, sliced thin 1 can bean sprouts,drained 1 small can sliced mushrooms, drained 2 TB bamboo shoots, sliced thin 2 oz Chinese padded green peas,optional 1/2 cup water 1 TB salt 1 tsp sugar dash of season salt 1 TB soy sauce 2 TB cornstarch 3 TB water 1 large can chow mein noodles 2 TB cut-up green onion 3 TB chopped toasted almonds Heat oil in large skillet. Add pork and cook over medium heat until lightly browned. Add onion; cook and stir until browned. Add remaining vegtables, 1/2 cup water,salt and sugar. Cover; bring to a boil over high heat. Stir well; replace cover and cook 2-3 min until vegtables are just tender-crisp. Remove cover, reduce heat. Add season salt and soy sauce. Make a paste of cornstarch and 3 TB water; add slowly, stirring constantly until gravy thickens. Spoon over crisp noodles; garnish with green onion and toasted almonds. YIELD: 5-6 servings. CHOP SUEY: Follow same recipe but omit chow mein noodles; serve over boiled rice.(Source: Dorothy Dean)

SPRING COLLECTION CONTINUES!!!

RED VELVET CAKE :)

*Mother's Day Collection-A decandent treat for Mom!!!  1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 TB cocoa 2 oz red food coloring 1 tsp salt 1 tsp vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour 1 1/2 tsp soda 1 1/2 tsps vinegar Cream Cheese Frosting Cream shortening and sugar. Add eggs, one at a time, beating well after each. Make a paste of cocoa and food coloring; stir into creamed mixture. Mix salt and vanilla with buttermilk. Add to creamed mixture alternately with flour. Blend soda and vinegar; fold into mixture (do not beat). Turn batter into two prepared. 9-inch cake pans. Bake at 350 degrees for about 30 min. Cool then fill and frost with soft, creamy Cream Cheese Icing (Source: Dorothy Dean Whipped Cream Cheese Icing: 12 oz cream cheese (at room temperature) 1/2 cup powdered sugar 1/4 cup butter (softened)or margarine(optional) 1 tsp vanilla extract Combine all ingredients in bowl of stand mixer fitted with paddle attachment. Beat at low speed until sugar is incorporated. Increase speed to medium high and beat until icing is light and whipped about 3-4 min. NOTE: Adding butter or maragarine to the mixture will make the icing richer tasting if you prefer.(Source: Chow recipes)