Author: Alec Naman

Creamy Potato Soup

Published: 13 November 2013
Written by Alec Naman
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Categories: Naman's Catering Recipes, Soups
1 garlic bulb, cloves separated (unpeeled)
2 cups reduced-sodium chicken broth
4 teaspoons olive oil
1 onion, chopped
1¼ pounds russet potatoes, peeled and cubed
1 bay leaf
2 cups low-fat (1.5%) or fat free buttermilk
1 (10-ounce) box frozen chopped green beans, thawed
1/2 cup chopped lean ham
Freshly ground pepper, to taste

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Classic Guacamole

Published: 13 November 2013
Written by Alec Naman
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Categories: Dips, Naman's Catering Recipes
1 ripe avocado
2 plum tomatoes, chopped
2 scallions (white and light green portion only), thinly sliced
1 small jalapeño pepper, seeded and minced (wear glove to prevent irritation)
1 tablespoon fresh lime juice
1/2 teaspoon salt

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Cheese Straws

Published: 13 November 2013
Written by Alec Naman
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Categories: Appetizer, Naman's Catering Recipes
1 cup all-purpose flour
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
5 tablespoons cold butter, cut in pieces
1 cup shredded extra sharp cheddar cheese
1/4 cup shredded Parmesan cheese
3 to 4 tablespoons cold water

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Alabama Seafood Salad

Published: 13 November 2013
Written by Alec Naman
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Categories: Naman's Catering Recipes, Salads, Seafood
1/4 cup clam tomato juice or tomato juice
1/4 cup fresh lemon juice
4 teaspoons olive oil
1 tablespoons Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups romaine or other lettuce, torn into bite-size pieces
1/4 pound cooked crabmeat, picked through for shells and cartilage
1/2 pound cooked shrimp, peeled (tails left on) and deveined
12 cherry tomatoes, halved
1/2 medium avocado, sliced
2 navel oranges, peeled and sliced into semicircles
1 cup croutons

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