Candy Mints Recipe

Ingredient
1 lb Powdered sugar
1/2 c Butter
2 tb Evaporated milk
4 dr Peppermint flavoring
2 dr Or more green food coloring

Method
Combine all ingredients in bowl and beat at high speed until well blended. Knead until smooth. Shape mints in candy molds. Then place on cookie sheets which have been covered with paper towels. Cover with paper towels. Leave overnight to set. Makes 9 Dozen.

Irish Potato Candy Recipe

Ingredient
3 c Sugar
1 tb Butter or butter substitute
1 c Pitted and chopped dates
1/2 c Sweetened condensed milk
1/2 c Water
1 c Chopped candied cherries
1 ts Vanilla
1 c Chopped marshmallows
1/4 ts Salt

Method
Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, 9"x13" shallow pan. Cut in squares.

Christmas Jelly Candy

Ingredient
5 pk Unflavored gelatin
2 c Fruit juice or drink
1/2 c Sugar
2 tb Lemon juice

Method
In a saucepan put gelatin and sugar, add the fruit juice and let set for 5 minutes Bring mixture to a boil, reduce heat & cook until gelatin melts, add lemon juice. Pour into shallow baking pans and chill until firm.

Carefully turn out of pan using a wide spatula. Cut with various shaped cookie cutters and place on wire racks to dry. put in covered tins with wax paper between layers. Will keep up to 5 days.

Turkish Delight Recipe

Ingredient
2 cups granulated sugar
1 1/4 cups water
1 lemon, the peel cut into strips, the juice squeezed
1 orange, the peel cut into strips, the juice squeezed
4 tablespoons unflavoured powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch

Method
Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes.

Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage. Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours.

Cut the candy into 1-inch squares. Sift the confectioners' sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners' sugar and cornstarch between each layer.

Christmas Candy Cane Recipe

Ingredient
3 c Sugar
1 ts Peppermint flavoring
1/2 c Water
3/4 c Lt. corn syrup
3/4 ts Red vegetable coloring
1/4 ts Cream of tartar

Method
The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir, please, until each lot is 280F. Add 1/2 ts peppermint to each lot and add the coloring to one, the other not: place on an enamel or marble table to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your candy cane. Now on an oiled surface you allow them to harden.

Lemon-Oregano Chicken Shish Kebabs with Tzatziki

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh oregano
1 teaspoon red pepper flakes Grated zest of 1 lemon
6 Foster Farms* boneless, skinless chicken thighs, cut in
1 1/2-inch chunks
TZATZIKI
1/2 large cucumber (about 7 ounces)
2 cups plain yogurt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper
Method
1. Fire up the grill for medium-hot direct heat.
2. Combine olive oil, lemon juice, garlic, oregano, red pepper flakes and lemon zest in a nonreactive pan. Add chicken and marinate in the refrigerator for about 30-45 minutes.
3. Meanwhile, prepare the Tzatziki: Peel and seed cucumber and cut into small dice. In a bowl, combine cucumber, yogurt, parsley,mint and lemon juice. Season to taste with salt and pepper. Set aside, covered and refrigerate.
4. Thread chicken on skewers, shaking off excess marinade. Season generously with salt and pepper. Grill chicken on both sides, turning as needed, until done, about 8 minutes.
5. Remove chicken from the grill and serve with Tzatziki.
Makes 4 servings

Chicken Pho with Fresh Herb Salad

6 ounces dried rice sticks (thin rice noodles or rice vermicelli)
1 pound Foster Farms* frozen chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated fresh ginger
Chinese hot chili paste or Sriracha hot chili sauce
HERB SALAD
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 1/2 cups mung bean sprouts
1 serrano chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
Method
1. Cook rice sticks in boiling water until tender, 3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
4. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls.
5. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
6. To prepare Herb Salad, arrange all ingredients on a platter.
7. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings

Salad Caprese

1 pound Bufala Mozzarella
6-8 ripe tomatoes
Fresh basil leaves, thinly sliced
4 tablespoons Kirkland Signature extra-virgin olive oil
2 tablespoons Kirkland Signature balsamic vinegar of Modena
Salt and pepper
Red pepper flakes (optional)
Method

1. Cut mozzarella and tomatoes into 1/4-inch slices. Alternate slices of tomato and mozzarella on a serving plate. Garnish with basil.
2. In a bowl,whisk together olive oil, vinegar, and salt and pepper to taste. Drizzle liberally over the mozzarella and tomatoes.
3. For extra zip, sprinkle with red pepper flakes.

Makes 6-8 servings.
Tip: This is a very simple salad, and therefore high-quality ingredients are essential.

Neapolitan Meatballs

3 cups day-old bread cut in 1-inch cubes
1 1/4 pounds ground beef
3 large eggs, lightly beaten
3 garlic cloves,minced
3/4 cup freshly grated Kirkland Signature Pecorino Romano cheese
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Kirkland Signature extra-virgin olive oil
Method
1. In a shallow bowl, soak bread cubes in water to cover for 20 minutes. Drain and squeeze out the excess moisture.
2. In a large bowl, combine the bread, ground beef, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper, and mix with your hands just until blended. With wet hands, form the mixture into 12-15 large meatballs.
3. In a large heavy-bottomed skillet, heat olive oil over high heat until almost smoking. Add the meatballs,working in batches if necessary to avoid overcrowding the pan.
4. Cook the meatballs, turning occasionally, until deep golden brown on all sides, about 10 minutes per batch. Remove from the heat.
Makes 12-15 meatballs.
Tip: Serve these delicious meatballs with your favorite Garofalo* pasta.