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BOTTICELLO FARMS

“WE GROW OUR OWN”

209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

 

Appetizer or Dip:
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           mayo
    1      cup           sour cream
    1      bunch         green onion chopped
    3      large         tomato seeded and diced
    1      pound         bacon cooked and crumbled

Mix all of the above together and serve on Ritz crackers.  Tastes like a
Bacon, lettuce tomato sandwich. Source: Jane Johnson Nelson, You've Got It Made Catering, Chicago, Illinois.

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Grilled Vegetable Salad~Ingredients: 1 cup balsamic or herb vinegar,1 tablespoon olive oil,1 tablespoon water,2 tablespoons shallot, finely chopped,1 teaspoon dried Italian seasoning,
1 1/2 teaspoons honey or molasses,1/4 teaspoon salt,1/4 teaspoon black pepper,1/2 pound baby carrots,2 red or yellow bell peppers,2 zucchini squash,2 yellow squash,1 large sweet onion
Combine first 8 ingredients in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture. Place a grilling basket (or foil that you've folded up sides to form a square, and poked holes in the bottom) on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. You can substitute other vegetables,using the same quantities.

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Raspberry Vinegar:

 

Crush 2 quarts of raspberries
and pour 2 quarts of cider vinegar over them. Let
stand two days, strain, and pour the same vinegar
over 2 more quarts of berries. Let stand again for
two days and after straining, measure the liquid.
Add for each pint, one pound of sugar. Boil five
minutes, skim, bottle and seal.
~Rumford Complete Cookbook-1931
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Zucchini Salad

 

2 medium Zucchini, sliced thin

2 medium tomatoes, sliced thin

1 cup red onion, sliced thing in rings

 

Dressing:  1/2 cup olive oil, 2 tablespoons wine or herb vinegar, 2 tsp. fresh chopped basil,

1 tablespoon chopped parsley

Pour dressing over vegetables, allow to marinate for several hours. Delicious!

 

Salad and dressing for a healthy heart~Patti Botticello

 

I have made this many times and people always ask me for recipe.  Try it, you will love it on a Mozzarella (buffalo cheese) salad.  With tomato's in season, its a must try.
 
Prepare dressing:  2/3 C olive oil
                            1/3 C balsamic vinegar
                             2 T finely chopped red onion
                              1 T minced garlic
                               1 t dijon mustard (little more ok)
                                1 t salt
                                 red chili pepper optional to taste,
                                  I used red pepper flakes
 
Directions
 
 Mix it all together, let it stand at least an hr. Leftovers can go in fridge few days, bring to room temp to use again. I just fill a dish with sliced tom.'s with a slice of Mozz. in between.  Sprinkle with basil leaves (optional).  Recipe says to pour dressing on top and serve, but then left over can be soggy mess, so I just pass the plate and the dressing and let people do their own.  I also let dressing sit couple hrs. after making it to meld nicely. 
After you make it once, you can tweek it like more or less onion or basil.  I found myself putting more chopped basil, but not less onion, you need some for taste. 


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Hidden Valley Ranch Dressing Mix

15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing: 1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon servings. To use mix--Combine mix, mayonnaise, and buttermilk.

Yield: 1 pint.

Olive Garden's Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes add a little extra sugar. Pour over a mix of salad greens.

Olive Garden Salad Mix

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.