This week's column is dedicated to all the people far and wide who go the extra mile to help us all.

 

Quick Zesty Sweet and Sour Sauce

 

1/3 cup orange juice

 

1/3 cup tomato puree

 

6 tablespoons wine vinegar

 

1 tablespoon sugar

 

2 tablespoons sesame seeds

 

3 tablespoons scallions

 

3 drops hot sauce

 

Salt and pepper to taste

 

Combine all ingredients in blender. Process on high until smooth. Adjust seasonings to taste, add salt and pepper if desired. Chill.

 

Scallops Ceviche

 

1 pound small bay scallops

 

1 cup freshly squeezed lime juice

 

1 teaspoon finely chopped green pepper

 

1 teaspoon white pepper

 

Pinch of cayenne

 

Place raw scallops in shallow, non-metallic container. In a small mixing bowl, combine remaining ingredients. Pour lime mixture over scallops. Cover container tightly and refrigerate overnight. Lime juice will effectively "cook" the scallop meat. Serve scallops on picks or in cocktail glasses lined with lettuce leaves.

 

Carrot- Raisin Muffins

 

2 cups flour

 

1 1/2 cups light brown sugar

 

2 teaspoons baking powder

 

pinch of salt

 

1 tablespoon cinnamon

 

1 teaspoon ground cloves

 

1/4 cup canola oil

 

1/2 cup unsweetened applesauce

 

2 eggs

 

2 teaspoons vanilla extract

 

1 cup finely grated carrots

 

1 cup orange juice

 

1/2 cup raisins

 

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray. Combine all dry ingredients in mixing bowl. In separate bowl, stir together wet ingredients. Add wet mixture to dry ingredients, then stir in raisins. Fill muffin tins two-thirds full. Bake 20-25 minutes or until toothpick inserted in the center of muffins comes out clean.


Cranberry Squares

 

2 cups cranberries, halved

 

1/3 cup chopped walnuts

 

1 1/2 cups sugar

 

1 egg

 

1/3 cup skim milk

 

2 tablespoons melted butter, slightly cooled

 

2 tablespoons safflower oil

 

1 cup flour

 

pinch of salt

 

1 teaspoon of vanilla or almond extract

 

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with non-stick spray. Mix cranberries, walnuts and 1/2 cup of the sugar. Spread evenly in baking pan. Mix together remaining cup of sugar and all other ingredients. Stir until smooth. Pour over cranberries. Bake 40 minutes, or until top crust becomes light golden brown. Cool 30 minutes, then cut into 12 squares.

 

 

Our thought for the week: "Dolphins have bigger brains than humans. Elect some!" — Howard Markity