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Native American Pudding

4 cups milk
1 cup maple syrup
1/4 cup butter
2/3 cup cornmeal
1/2 teaspoon dried ginger
1/4 teaspoon ground nutmeg
1 1/2 cups raisins or dried currants

Preheat oven to 300 degrees F. Butter a 2-quart casserole.

In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat. Heat  until just boiling and add butter.

In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes.

Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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