Wilma's Kitchen

My favorite recipes and home entertaining tips!

Mixed Green Salad with Orange, Cranberry and Pecan.


1 cup and 3 tablespoons orange juice

3 1/2 tablespoons olive oil

3 oranges (remove peel and segment)

6 tablespoons dried cranberries

6 cups mixed baby greens

3/4 cups toasted pecans

1 tablespoon grated orange peel

2 tablespoons white wine vinegar

Putting it Together

Bring 1 (one) cup of orange juice to a light simmer in a saucepan. Remove from heatsource.
Stir in your dried cranberries, let it sit until softened (takes approximately 30 minutes).Drain this and throw away the soaking juice.

Whisk up orange peel, oil, vinegar, and your remaining 3 tablespoons of orange juice in a small bowl. Mix in the cranberries.Season the dressing with salt and pepper to taste.

Put your greens in a good-sized bowl and toss with about 2/3 of the dressing you made.
Divvy up the greens into 6-8 bowls then put in your orange segments and toss with remaining dressing. Finally top off each salad with orange segments and your roasted pecans!


February 14, 2010 Posted by | Salads | , , , | Comments Off on Mixed Green Salad with Orange, Cranberry and Pecan.

Mandarin Orange Salad

I made this salad for a dinner party and all the guests really loved it I knew it tasted good when someone elses husband commented on it! My son ate the leftovers for lunch the next day and everyone knows my son just doesn’ in to left p a and the The that just too.


1/2 cup vegetable oil

1/4 cup cider vinegar

1/4 cup white sugar

2 teaspoons dried parsley

1 teaspoon salt

1 pinch ground black pepper

1/2 cup sliced almonds

1/4 cup white sugar

1 head red leaf lettuce – rinsed, dried and torn

1 red onion, chopped

1 cup chopped celery

2 (11 ounce) cans mandarin orange segments, drained

Putting it Together

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.

In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.

In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

February 14, 2010 Posted by | Mandarin Orange, Salads | , , , | Comments Off on Mandarin Orange Salad

Sweet Potato and Apple Bake Casserole

This tasty Sweet potato casserole with apples and brown sugar can be topped with cheddar cheese for a unique flavor explosion that’s amazing with BBQ Ribs, Bourbon Flank Steak or Oven Roasted Chicken. This is my ex-mother-in-laws recipe and I simply love it !


4 medium size sweet potatoes

2 apples, peeled, cored and thinly sliced

1 small onion, chopped

1/4 cup light brown sugar, packed

1/2 teaspoon dried marjoram

2 tablespoons butter

1/3 cup water

3 tablespoons lemon juice

1 cup shredded cheddar cheese (optional)

Putting it Together:

Boil sweet potatoes in salted water for 30 to 40 minutes, until tender. Drain, cool, peel, and cut into 1/4-inch slices. Arrange half of the sliced sweet potatoes and half of the sliced apples in a 1 1/2-quart shallow baking dish. Sprinkle with onion, brown sugar, and marjoram; dot with butter.

Arrange remaining sweet potato and apple slices in the baking dish. Combine water with lemon juice; pour over layer of sweet potatoes and apples. Sprinkle cheese over top. Bake at 350° for 30 minutes.

February 14, 2010 Posted by | Apples, Fruits, Sweet Potatoes, Vegetables, Vegetarian | , , | Comments Off on Sweet Potato and Apple Bake Casserole

Spicy Sweet Potato Fries with Honey Lime Dip

Sweet potatoes are very very good for you. In fact they’re packed with vitamin C, fiber, and tons of antioxidents, just to name a few. They’re also are lower in carbs than regular potatoes. You know that if you battle with blood-sugar issues, regular potatoes are disastrous, but ironically “sweet” potatoes are much better. The sweetness comes from complex carbohydrates (the good kind) and not simple carbs (the bad kind). So in the spirit of bringing good heartfelt sweetness to your life why not try these great and good for you substitute for regular fries with a nice sandwich or as a side dish with grilled chicken breast or flank steak.

Honey-Lime Dip for Sweet Potato Fries Ingredients:

6 oz container plain, low-fat yogurt

1 Tbsp mayonaise (low cal is fine)

1/2 Tbsp honey

1/2 lime

1/4 Tsp cumin

1/8 Tsp oregano

1 Tbsp parsley

1/2 Tsp granulated onion

3/4 Tsp salt

Putting it Together: Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip. You can use this dip for ‘plain” sweet potato fries and even your favorite chips

Spicy Sweet Potato Fries Ingredients:

6 sweet potatoes, cut into French fries

2 tablespoons canola oil

3 tablespoons taco seasoning mix

1/4 teaspoon cayenne pepper

Putting it Together:

Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.

Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

February 14, 2010 Posted by | Starches, Sweet Potatoes | , , , , , | Comments Off on Spicy Sweet Potato Fries with Honey Lime Dip