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GMV Recipe Box
P.O. Box 11588
Lynchburg, VA 24506-1588
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Turkey Chili By: Chef Emerald Coleman Ingredients: 1/4 cup Vegetable oil 2 med Onions, chopped 2 lbs ground Turkey 2 16-oz cans canned Tomatoes; NOT Italian style 1 cup water 1/4 cup Chili powder 1
Carrots with a Dijon Glaze By: Chef Emerald Coleman Ingredients: 5 large Carrots, cut and sliced any way 1/2 cup water 3 tbsp Butter or margarine 2 tbsp Brown sugar 1 tbsp Dijon mustard 1/2 tsp Ground
Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated 1/2 cup Green onion, chopped 3
Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated 1/2 cup Green onion, chopped 3
Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced 1/2 cup Red onion, diced 1/4 cup fresh Cilantro, chopped 1
Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced 1/2 cup Red onion, diced 1/4 cup fresh Cilantro, chopped 1
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Rice with Herb Pesto and Feta By: Chef Emerald Coleman Ingredients: 2 oz. Mixed Herbs (marjoram, parsley,thyme, chives, basil…) 2 Tbsp. Pine nuts 12 Walnuts 1 Fresh Red chile, seeded 1 Clove Garlic ¼
Pan Seared Scallops with Sauteed Spinach By: Chef Emerald Coleman Ingredients: 1 Lb. Scallops ½ Cup Matchstick Carrots ½ Cup Onions, sliced 6 Oz. fresh Spinach 6 Tbsp Olive oil, separated 1 Tsp
Asian Edamame Salad By: Chef Emerald Coleman Ingredients: 1 12 oz. bag frozen Shelled Edamame ½ Cup Snow peas, sliced on bias ½ Cup matchstick Carrots ½ Cup Red Bell pepper, ¼ inch dice 2 Scallions,
Red Quiona and Black Bean Salad By: Chef Emerald Coleman Ingredients: 2 Cups Red Quinoa, cooked and rinsed 1 Can Black beans, rinsed and drained ¾ Cup Red Bell pepper, ¼ inch dice ½ Cup Red
Quick Ratatouille By: Chef Emerald Coleman Ingredients: 1 Small Eggplant, ½ inch dice 1 Medium Zucchini, ½ inch dice 1 Cup Mushrooms, ¼ inch slice 2 Each Roma tomatoes, ½ inch dice 2 Tbsp Fresh
Reuben Pizza By: Chef Emerald Coleman Ingredients: 1 Boboli whole wheat pizza crust ½ Cup Thousand Island Salad dressing 2 Cups Shredded swiss cheese 6 Oz Deli sliced corned beef, cut in strips 1
BBQ Beef Uglies By: Chef Emerald Coleman Ingredients: 1 Lb Ground beef chuck ½ Cup Onion, diced ½ Tsp Garlic powder 1 ½ Cups your favorite BBQ sauce 1 Can Refrigerated jumbo biscuit dough (Contains
Caramel Pie By: Chef Emerald Coleman Ingredients: 3 Cans Sweetened Condensed milk 1 9-inch Deep Dish Pie shell 8 Ounces Whipped Topping, such as Cool Whip or homemade whipped cream Directions: 1.
Miss Tinkie's Cranberry Casserole By: Chef Emerald Coleman Ingredients: ½ Cup White sugar ½ Cup Brown sugar 1 Cup Quick Oatmeal, uncooked 3 Tbsp All Purpose flour 1 Tsp Cinnamon 1½ Cups Fresh
Mediterranean Roasted Green Beans By: Chef Emerald Coleman Ingredients: 1 Lb Fresh Green beans, ends trimmed ½ Cup Roasted Garlic ½ Cup Roasted Tomatoes Salt and Pepper to taste Directions: 1.
Roasted Brussel Sprouts By: Chef Emerald Coleman Ingredients: 2 12-Oz Packages Frozen brussel sprouts, thawed & drained ¾ Cup Walnut pieces ½ Cup Bacon pieces ¾ Cup Pure maple syrup ( do not use
Big E's Oyster Stew By: Chef Emerald Coleman Ingredients: 1 Pint Select Oysters, liquor reserved ¼ Cup Celery, minced ¼ Cup Red onion, minced ¼ Cup Carrot, minced 1 Tbsp Old Bay seasoning 1 Tsp
Greek Pasta By: Chef Emerald Coleman Ingredients: ¾ Cup Greek olives with crushed Red peppers 1 ½ Cups Roasted tomatoes with oil ½ Cup Roman Artichokes, sliced ½ Cup Pitted Kalamata olives ½ Cup
Parmesan Tilapia By: Chef Emerald Coleman Ingredients: 4 Tilapia fillets ¾ Cup Mayonnaise 2 Cups Parmesan cheese, grated Directions: 1. Preheat oven to 350 degrees. 2. Place mayonnaise in one
Warm, humid, and unsettled weather will dominate the extended forecast through at least Thursday of this week.
This evening brings scattered showers and isolated thunderstorms. Any shower or storm that develops may produce heavy rain. Areas of fog develop overnight with lows in the low 60s.
Monday brings a bit more sun and more of a south wind, so as a result highs return to the upper 70s to near 80. Scattered thundershowers will be found during the afternoon.
Tuesday and Wednesday are very warm and humid with highs in the mid to upper 80s and a small, daily threat for a shower or thunderstorm.
A cold front moving through on Thursday brings more widespread showers and storms, then behind that, humidity levels will finally drop throughout the day Friday and leading us into Memorial Day Weekend. Temperatures will also be more seasonable with highs in the 70s and lows in the 50s.
