Good Dinner Mrs. Mellen

Ah, goat cheese what can I say! I love to cook with this creamy cheese. What is so good about this baked goat cheese dip is the wonderful combination of goat cheese, herbs, with a dried fruit and nut topping. Spread this dip over crackers and enjoy the rich taste of all the wonderful  flavors. Baked Goat Cheese Dip with Apricots, Cranberries and Nuts 4 shallots, peeled and finely chopped 3 tablespoons butter 2 tablespoons flour 2 tablespoons fresh thyme, minced 1 cup heavy cream 1 cup whole milk 6 ounces goat cheese 2 eggs 1 egg yolk 1/2 cup grated Parmesan cheese 1/4 teaspoon cayenne pepper salt and pepper to taste 1/4 teaspoon nutmeg Topping 1 cup chopped pecans, toasted and ground coarse 1/2 cup dried apricots, chopped 1/4 cup candied cranberries 2 tablespoon olive oil Preheat oven to 350 F.  Butter or spray a 1 1/2 quart round baking dish. In a medium sauce pan on medium, heat the butter and then add shallots. Cook for 2 minutes. Add the chopped thyme and

Greek Butter Cookies just melt in your mouth. Koulourakia are usually served at  Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy. 1 cup butter, at room temperature 1 cup vegetable oil 2 tablespoon vegetable shortening 1 1/2 cup sugar 1/2 teaspoon baking soda 1/2 cup orange juice 3 eggs 2 tablespoons brandy 7 1/2 cups all purpose flour 2 teaspoons baking powder 1 egg beaten with 1 tablespoon water Sesame seeds Beat butter, oil and shortening in a large bowl of  electric blender until well blended. Add sugar, 1/2 cup at a time blending well.  Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.  Combine flour and baking powder. Add flour 1 cup at a time to creamed mixture. Remove from mixture when dough is heavy. Knead by hand until dough is smooth.  Tear off a piece of dough a little larger than a walnut. Roll between

I was thinking  today that I wanted to make a spicy Mexican tuna salad for a change. Also I wanted not only a tasty tuna salad but a healthy tuna salad and I just started adding all these wonderful ingredients.  To add to the Mexican flair served the tuna on a bed of lettuce on toasted corn tortillas! Mexican Tuna Salad 1 5 ounce can white Tuna in water, drained and flaked 1/4 cup plain non-fat Greek yogurt 1 tablespoon olive oil 1/2 avocado chopped 1/4 cup scallions, chopped, just the white part 1/4 cup celery, chopped 1 tablespoon sweet chili powder 1 cup chopped lettuce 1/4 cup chopped cherry tomatoes 4 toasted small corn  tortillas Combine tuna, yogurt, and olive oil in a medium bowl. Add next four ingredients combining gently. Chill to let the flavors blend for 1 hour.  Lightly toast the corn tortillas. Place tortillas on plate, top with lettuce, tomatoes and then tuna in center.  Serves two.