Green Bean & Parmesan Cheese Salad
2-1/4 lbs. fresh green beans, ends trimmed
1/3 cup olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
1/8 tsp. pepper
1 cup pecans, chopped and toasted
3/4 cup coarsely grated Parmesan cheese
Place green beans in steamer with a steamer basket or in a large saucepan with a colander set over boiling water. Cover; steam about 10 minutes or until barely crisp-tender. Drain; set aside. Meanwhile, in screw-top jar, combine oil, wine vinegar, garlic and pepper. Cover jar; shake well to blend. Place drained beans in large bowl. Pour dressing over beans. Let stand 10 minutes, stirring once or twice. If not serving immediately, refrigerate, but let beans return to room temperature before serving. Just before serving, sprinkle with toasted pecans and Parmesan. Serves 8.
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Greens & Peach Salad
Poppy Seed Dressing:
1/3 cup sugar
1/2 tsp. salt
1/2 tsp. dry mustard
3 Tbsp. vinegar
1 tsp. finely chopped onion
1/2 cup oil
2 tsp. poppy seed
Salad:
2 tsp. lemon juice
2 cups (2 medium) sliced peeled fresh peaches
3 cups torn leaf lettuce
3 cups torn fresh spinach
1/4 cup slivered almonds, toasted
In blender container or food processor bowl with metal blade, combine sugar, salt, mustard, vinegar and onion; cover. Blend until combined. With machine running, add oil in a slow, steady stream, blending until thick and smooth. Add poppy seed; blend a few seconds to mix. Refrigerate until ready to serve. Sprinkle lemon juice over peach slices; reserve 1/2 cup for garnish. In large serving bowl, combine remaining peaches, lettuce and spinach; toss gently. Arrange reserved peach slices over greens mixture. Sprinkle with almonds. Serve dressing with salad.
NOTE: To toast almonds, spread on cookie sheet. Bake at 350ºF. for 5-7 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on High (100% power) 4-7 minutes or until golden brown, stirring frequently.
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Grilled Cheddar, Tomato & Bacon Sandwiches
from Bon Appetit magazine
3 bacon slices, brown and crisp
2 slices thick, country-style bread
1/2 cup grated sharp Cheddar cheese
2 thin slices tomato, patted dry
mayonnaise, to taste
Coat one side of bread with mayonnaise. Place mayo-side down in hot skillet. Top with half of cheese, tomato slices, bacon and then remaining cheese. Top all with remaining slice of bread coated on outside with mayo. Grill over medium high heat, turning carefully after browned on one side. Smash with spatula and cook on other side until nicely browned.
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Grilled Cheese, Hamburger & Tomato Sandwich
1/4 lb. hamburger
2 slices American cheese
4 slices sourdough bread
1 medium tomato, thinly sliced
3 Tbsp. butter
Shape hamburger into 2 patties 1/4" thick to fit bread slices. Fry to desired doneness. Place on bread slices. Top with cheese, tomato and remaining bread slices. Grill on each side in butter. (Use heavy lid to hold sandwiches together while grilling.) Serves 2.
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Grilled Chicken Taco Salad
Dressing:
1/3 cup French dressing
1/3 cup chunky style salsa
1/4 cup sliced green onions
Salad:
4 boneless, skinless chicken breast halves
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 cups shredded lettuce
2 medium tomatoes, chopped
4 oz. (1 cup) shredded cheddar cheese
1/2 cup tortilla chips (1 oz.)
1/4 cup sour cream
In small bowl, combine all dressing ingredients; blend well. Refrigerate until serving. Heat grill. To flatten each chicken breast half, place, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap. Repeat with remaining breast halves. Sprinkle with chili powder and garlic. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6" from medium-high coals. Cook 8-10 minutes or until chicken is fork-tender and juices run clear, turning once. To serve, arrange lettuce, tomatoes and cheese on 4 plates. Cut chicken crosswise into slices; place over lettuce mixture. Arrange tortilla chips around edge of each plate. Spoon dressing over each salad. Top with sour cream.
NOTE: To broil chicken, place on broiler pan; broil 4-6" from heat using times above as a guide.
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Ham & Cheese Bunwiches
from Amanda
1/2 cup butter, softened
1/4 cup Dijon mustard
1/4 cup finely minced onion
2 Tbsp. poppy seeds
Mix above ingredients until well blended.
8 Kaiser or Sub buns, halved horizontally
16 slices smoked ham
8 slices Swiss cheese
8 slices Muenster Cheese
Divided butter mixture evenly among buns. Layer ham and cheeses on buns, then wrap individually in foil. Bake at 350°F. for about 20 minutes. If baking from frozen, bake 30 minutes. Serve hot.
Amanda’s note: According to the recipe, you can freeze them before heating and just re-heat as needed.
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Ham & Cheese Calzones
two 10-oz. tubes refrigerated pizza crust
1 cup ricotta cheese
4-6 oz. sliced pepperoni
2 cups diced fully cooked ham
2 cups (8 oz.) shredded mozzarella cheese
dried basil, optional
shredded Parmesan cheese, optional
meatless spaghetti sauce or marinara sauce, optional
Unroll one pizza crust, stretching gently to form a 14x11" rectangle. Spread half of the ricotta on half of the dough lengthwise to within 1" of the edges. Sprinkle with half of the pepperoni, ham and mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400ºF for 20-25 minutes or until golden brown. Sprinkle with basil and Parmesan if desired. Slice; serve with spaghetti sauce for dipping. Serves 8.
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Ham & Cheese Sandwich Round
from Southern Living magazine
1 lb. round loaf of sourdough bread
1/2 cup mayonnaise or salad dressing
2-1/2 tsp. dried Italian seasoning
1/2 tsp. pepper
1 large onion, thinly sliced
2 medium green or sweet red peppers, cut into thin strips
1 stalk celery, sliced
1 Tbsp. olive oil
1 pound cooked ham, thinly sliced
1-1/2 cups shredded mozzarella and cheddar cheese
Slice off top third of bread loaf; set top aside. Hollow out bottom section, leaving a 1/2-inch shell. (Reserve crumbs for another use.) Combine mayonnaise, Italian seasoning, and pepper. Brush inside of bread shell with half of mixture. Set shell and remaining mixture aside. Cook onion, pepper strips, and celery, in olive oil in a large skillet over medium-high heat until tender, stirring often. Arrange half of ham in bread shell and top with half of vegetable mixture; sprinkle with half of cheese. Spread remaining mayonnaise mixture over cheese. Repeat layers with remaining vegetable mixture, ham, and cheese. Replace bread top. Wrap sandwich in aluminum foil. Bake at 400°F. for 30 minutes or until thoroughly heated. Cut sandwich into wedges and serve immediately.
NOTES: 6 Hoagie rolls may be substituted for round loaf of bread.
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Ham & Swiss on Biscuits
6-3/4-oz. can cooked ham, drained, flaked
1 tsp. instant minced onion
1 tsp. poppy seed
2 Tbsp. butter, softened
1 tsp. prepared mustard
10-oz. can Hungry Jack refrigerated biscuits
five 4x4" slices Swiss or mozzarella cheese
milk, poppy seed, if desired
Heat oven to 375ºF. In small bowl, combine ham, onion, 1 tsp. poppy seed, butter and mustard; mix well. Reserve 1/3 cup. Separate dough into 10 biscuits; press or roll 5 biscuits into 3-1/2" circles on ungreased cookie sheet. Spoon scant 1/4 cup ham mixture onto center of each flattened biscuit. Fold cheese slices into quarters; place on ham mixture, pressing slightly. Spoon reserved ham mixture over cheese. Press or roll remaining 5 biscuits to 4" circles; place over ham mixture but DO NOT SEAL. Brush with milk; sprinkle with poppy seed. Bake 10-15 minutes or until golden brown. Serve warm. Makes 5 sandwiches.
NOTE: To reheat, wrap loosely in foil, heat at 375ºF for 10-12 minutes.
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Ham-Pecan Tossed Salad
Dressing:
1/4 cup oil
2 Tbsp. cider vinegar
1 Tbsp. sugar
Salad:
3 cups torn iceberg lettuce
3 cups torn fresh spinach
2 cups cubed cooked ham
1 cup seedless red grapes, halved
1/4 sliced green onions
11-oz. can mandarin orange segments, chilled, drained
1/2 cup caramelized pecan halves
In small jar with tight-fitting lid, combine all dressing ingredients; shake well. In large bowl, combine all salad ingredients except pecans; toss gently. Pour dressing over salad; toss to coat. Just before serving, add pecans; toss gently.
NOTE: To make caramelized pecans, in small heavy saucepan, heat 1/4 cup sugar over medium-high heat 4 minutes or until sugar melts, stirring constantly. Add 1/2 cup pecan halves. Stir until coated. Remove from heat. Pour onto waxed paper. Cool completely; break apart.
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Hawaiian Ham Salad Pitas
6 oz. cooked ham, diced
8-oz. can pineapple tidbits in unsweetened juice, drained
1/2 cup chopped carrot
1/4 cup mayonnaise or salad dressing
1 Tbsp. honey mustard
three 6" pita breads, halved
6 lettuce leaves
In medium bowl, combine all ingredients except bread and lettuce; mix well. Line each pita bread with lettuce leaf. Fill with scant 1/3 cup ham salad. Makes 6 sandwiches.
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Honduran Chicken Salad Wraps
4 cups chopped cooked chicken (1-1/4 lbs.)
2 cups coarsely shredded cabbage (1/2 lb.)
1 large tomato, diced (1 cup)
3/4 cup salad dressing or mayonnaise
1-2 tsp. red pepper sauce
1 tsp. salt
six 10” flour tortillas
Mix all ingredients except tortillas. Divide chicken mixture among tortillas; roll up. Serves 6.
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Honey-Dijon Dressing
1/2 cup vegetable oil
1/3 cup honey
1/4 cup lemon juice
1 Tbsp. Dijon mustard
Shake all ingredients in tightly covered container. Shake before serving.
Honey-Poppy Seed Dressing: Omit mustard. Add 1 Tbsp. poppy seed.
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Honey-Orange Vinaigrette
2 Tbsp. cider vinegar
2 Tbsp. unsweetened orange juice
1 Tbsp. honey
2 tsp. vegetable oil
1/8 tsp. onion powder
1/8 tsp. ground red pepper
Combine all ingredients in small bowl, stirring well with wire whisk. Makes 1/4 cup dressing.
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Hot Chicken Salad
3 cups cooked chopped chicken
pinch salt
2 cups chopped celery
2 tsp. chopped onion
2 Tbsp. lemon juice
1 cup mayonnaise
1/2 cup chopped almonds
1/2 cup grated cheddar cheese
crushed potato chips
Combine chicken, celery, onion, lemon juice, mayo, and almonds. Toss and put in shallow pan. Sprinkle with cheese and chips. Bake at 450ºF for 20 minutes or until heated through. 6 servings
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Hot Seafood Salad
from “Casseroles,” by Christie Katona and Thomas Katona
2-3/4 cup uncooked seashell macaroni
1 cup fresh bay shrimp
1 cup fresh crabmeat
6 oz. can tuna packed in water, well drained
1 green bell pepper, chopped
2 hard-cooked eggs, chopped
1 pint Miracle Whip (or less to taste)
1/2 cup fine bread crumbs
2 Tbsp. butter, melted
1/2 tsp. paprika
Spray a shallow casserole with nonstick cooking spray. Cook pasta in boiling salted water until tender. Drain and refresh with cold water. Combine cooked pasta and seafood, green pepper, eggs and Miracle Whip. Place in casserole, cover and refrigerate overnight. Heat oven to 475°F. Sprinkle top with bread crumbs, drizzle with butter and sprinkle with paprika. Bake 15 minutes. Serves 6.
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Hot Turkey Salad with Sage Biscuits
1/4 cup mayonnaise or salad dressing
2 Tbsp. Bisquick
2 cups cut-up cooked turkey
1/4 cup (1 oz.) shredded Cheddar cheese
2 medium stalks celery, sliced (1 cup)
2 medium green onions, sliced (2 Tbsp.)
2-1/4 cups Bisquick
3/4 cup milk
1/2 tsp. dried sage leaves
Heat oven to 425°F. Mix mayonnaise and 2 Tbsp. Bisquick in medium bowl until well blended. Stir in turkey, cheese, celery and onions; set aside. Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick; roll to coat. Shape into a ball; knead 10 times. Roll dough 1/2” thick. Cut with 1-1/2” round cutter dipped in Bisquick. Place close together around edge of ungreased 2-quart casserole. Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18-20 minutes or until biscuits are golden brown and turkey mixture is hot. Serves 6.
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Hot Turkey Sandwich Supper
sliced roast turkey
turkey gravy
4 slices bread
3 cups mashed potatoes
3 Tbsp. chopped onion
2 egg yolks
coarse bread crumbs
butter
Combine potatoes, onion and egg yolks. Shape into 8 patties. Coat with bread crumbs. Brown on both sides in small amount of butter while heating turkey in gravy. Place hot turkey on bread and pour remaining gravy over all. Serve with potato patties. Serves 4.
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Italian Chicken Salad
3/4 cup uncooked fusilli or rotini pasta
1/2 cup zesty Italian dressing
1 medium yellow or green bell pepper, chopped (1 cup)
1 medium carrot, shredded (2/3 cup)
4 boneless, skinless chicken breast halves (1 pound)
6 cups Italian blend salad mix or 6 cups bite-size pieces mixed salad greens
Cook and drain pasta as directed on package. Toss pasta and 1/3 cup of the dressing. Stir in bell pepper and carrot. Cover and grill chicken 4-6" from medium coals 15-20 minutes, brushing with remaining dressing and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1" strips. Divide salad greens among 4 serving plates. Top with pasta mixture and chicken. Sprinkle with pepper if desired. Serves 4.
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Italian Dressing
from "Betty Crocker's New Cookbook"
1 cup olive or vegetable oil
1/4 cup white vinegar
2 Tbsp. finely chopped onion
1 tsp. sugar
1 tsp. dry mustard
1 Tbsp. chopped fresh OR 1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
2 cloves garlic, crushed
Shake all ingredients in tightly covered container. Shake before serving. Yield: about 1-1/4 cup dressing.
NOTES: For lighter dressing, substitute 1/2 cup apple juice for 1/2 cup of the oil. For creamy Italian dressing: Beat 1/2 cup Italian dressing and 1/2 cup mayonnaise or salad dressing with hand beater until smooth. Cover and refrigerate any remaining dressing.
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Italian Meatball Subs
from Quick Cooking magazine
2 eggs, beaten
1/4 cup milk
1/2 cup dry bread crumbs
2 Tbsp. grated parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage
Sauce:
15 oz. can tomato sauce
6 oz. can tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. pepper
6 Italian rolls, split
In a bowl, combine eggs and milk; add bread crumbs, parmesan cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1" balls. Broil 4 inches from the heat for 4 minutes; turn and broil 3 minutes longer. Transfer to a slow cooker. Combine tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with parmesan cheese if desired.
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Lasagna Melt Sandwich
1/4 cup low-fat sour cream
2 Tbsp. onion, finely chopped
1/2 tsp. dried oregano
1/4 tsp. salt
8 slices Italian or sourdough bread
8 bacon strips, halved and cooked
8 tomato slices
4 slices mozzarella cheese or 3-4 oz. shredded mozzarella cheese
2 Tbsp. butter or margarine
In a non-stick skillet over medium heat, cook bacon. Meanwhile, combine sour cream, onion, oregano, and salt in a small mixing bowl. Spread mixture on four slices of coarse bread. Top each of the four slices of bread with four bacon pieces. Add tomato and cheese slices, or shredded Mozzarella cheese. Top each sandwich with remaining bread slices. Melt butter or margarine in a clean skillet over medium heat. Cook sandwiches on both sides until the bread is lightly browned and the cheese is melted. Serve warm with a leafy salad or cold pasta salad, or both. Serves 4.
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Lime-Cilantro Dressing
1/2 cup olive or vegetable oil
1/3 cup lime juice or white vinegar
3 Tbsp. chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, finely chopped
Shake all ingredients in tightly covered container. Shake before serving.
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Lite Layered Vegetable Salad
1 head lettuce, torn into bite-sized pieces
1/2 cup chopped green onions
3/4 cup reduced-calorie mayonnaise
1/2 cup light sour cream
1/2 cup sliced celery
1/2 cup chopped green bell pepper
1-1/2 cups frozen sweet peas, cooked and cooled
1 cup halved cherry tomatoes
3/4 cup finely shredded fresh Romano or Parmesan cheese
4 slices bacon, crisply cooked, crumbled
In large bowl or 13x9" pan, layer lettuce and onions. In small bowl, combine mayonnaise and sour cream; blend well. Spoon 1/2 cup over onions. Top with celery, bell pepper, peas and tomatoes. Spread remaining mayonnaise mixture over top. Sprinkle with cheese and bacon. Cover; refrigerate at least 8 hours or overnight. If desired toss before serving. Serves 12.
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Loaf in a Loaf
2 lb. hamburger
2 eggs, lightly beaten
1/2 cup diced onion
1/4 cup diced green pepper
1/2 cup chili sauce
2 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 loaf Italian or French bread, halved lengthwise
6 slices bacon, cut in half
1/2 cup butter
4 Tbsp. Dijon mustard
Mix well hamburger, egg, onion, green pepper, chili sauce, Worcestershire, salt and pepper. Hollow out bread, leaving 1/2" edge. Crumble enough bread to make 1/2 cup crumbs. Add to meat mixture. Form a meatloaf the same shape and a little longer than the bread. Place bacon slices over top of meatloaf. Bake at 375ºF for 1 hour. Combine butter and mustard and spread inside hollowed-lout loaf. Place hot meatloaf inside bottom of bread. Place top half of bread over meat and press down firmly to release juices. Serves 10-12.
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Loose Meat Sandwiches
boneless chuck roast, around 3 lbs
one envelope Good Seasons dry Italian dressing mix
garlic to taste
Place the chuck roast in a crock pot; do not brown, do not add any liquid, enough liquid forms during cooking. Sprinkle the dressing mix on top Add garlic. Cover the crock pot and cook on low all day, 8 hours or more. Shred the meat with two forks and serve on hamburger buns. If you use a larger roast just add more salad dressing mix.
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Low-Fat Creamy Italian Dressing
from Steph
1/4 cup lite mayonnaise
1/4 cup lite sour cream
1 Tbsp. lowfat milk
1 Tbsp. water
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Combine all ingredients and mix well; cover and chill. Yield: 2/3 cup dressing.
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Macaroni & Cheese Salad
from Southern Living magazine
1-1/2 cups elbow macaroni, cooked and rinsed
2 Tbsp. vegetable oil
1/2 cup mayonnaise
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup diced cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup sliced green onions
1/2 cup frozen English peas, thawed
Toss macaroni with oil in a large bowl. Stir together mayonnaise and next 3 ingredients; pour over macaroni. Toss with ham and remaining 3 ingredients. Chill at least 1 hour. Pack in a thermos.
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Mandarin Orange Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
two 3-oz. pkgs. orange gelatin
1-1/2 cups boiling water
1 pint orange sherbet
11-oz. can mandarin oranges, drained
20-oz. can crushed pineapple, drained
Dissolve gelatin in boiling water. Add sherbet and stir until melted. Add fruit, stir and pour into mold. Chill. Serves 12-15.
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Mandarin Orange, Spinach & Almond Salad
from "Gooseberry Patch: Celebrate Spring"
1 bag spinach leaves, (10 oz. bag fresh spinach) washed and drained
1 can mandarin oranges in light syrup, (11 oz) 2 Tbsp. juice reserved
1/2 cup extra virgin olive oil
3 Tbsp. balsamic vinegar
1/4 cup almonds, honey-roasted, slivers
In a salad bowl, combine spinach and mandarin oranges. In another bowl, whisk together oil, vinegar and reserved juice. Pour the dressing over the spinach and oranges and toss gently. Top with almonds.
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Mandarin Salad
1/4 cup sliced almonds
1 Tbsp. + 1 tsp. sugar
Sweet-Sour Dressing, below
1/2 small head lettuce, torn into bite-size pieces (3 cups)
1/2 bunch romaine, torn into bite-size pieces (3 cups)
2 medium stalks celery, chopped (1 cup)
2 medium green onions, thinly sliced (2 Tbsp.)
11-oz. can mandarin orange segments, drained
Cook almonds and sugar in 1-quart saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. Make Sweet-Sour Dressing. Toss almonds, dressing and remaining ingredients.
Sweet-Sour Dressing: In tightly covered container, combine 1/4 cup vegetable oil, 2 Tbsp. sugar, 2 Tbsp. white or cider vinegar, 1 Tbsp. chopped fresh parsley, 1/2 tsp. salt, dash of pepper, dash of red pepper sauce. Refrigerate until serving.
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Mock Mayonnaise
1/2 tsp. unflavored gelatin
1/4 cup water
3 Tbsp. vinegar
2 egg yolks
1 egg
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. paprika
In small saucepan soften gelatin in the water and vinegar; set aside. In a blender container place egg yolks, whole egg, salt, sugar, mustard and the paprika. Cover and blend about 5 seconds. Bring gelatin mixture to boiling. With lid ajar and blender running at high speed, slowly pour in hot gelatin mixture. Blend about 1 minute. Turn into bowl; cover and chill several hours. Beat smooth with egg beater. Store in refrigerator. Makes 3/4 cup. 18 calories per Tbsp.
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Mom's Macaroni (or Potato) Salad
recipe by Eleanor Beans, shared by Nancy
1 lb. elbow macaroni, cooked OR 5 lbs red potatoes, peeled, cubed and cooked
2 stalk celery, chopped
1 egg, hardboiled
1 small onion, chopped
1/4 cup carrot, grated
2 cup Miracle Whip
1/2 tsp. cider vinegar
1/4 tsp. dry mustard
salt and pepper
pinch cayenne pepper
paprika, to garnish
Separate hard boiled egg and set yolks to one side. Chop egg whites, combine cooked potatoes or macaroni with chopped egg whites, chopped onion, chopped celery, and grated carrot. Mix well. In a medium sized bowl mash egg yolks, add Miracle Whip, vinegar, dry mustard, salt and pepper and a pinch of cayenne. Mix well. Mix Miracle whip mixture with the potatoes/macaroni mixture. Top with a sprinkle of paprika. Refrigerate for several hours until well chilled. Serve.
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Mozzarella & Tomato Melts
4 slices Italian bread, each 1" thick
8 oz. part-skim mozzarella cheese, sliced
2 medium tomatoes, thinly sliced
salt and pepper to taste
1/2 cup pesto
Set oven control to broil Place bread on rack in broiler pan. Broil with tops about 4" from heat until golden brown; turn. Divide cheese among bread slices. Broil just until cheese begins to melt. Arrange tomatoes on cheese. Sprinkle with salt and pepper. Top with pesto. Garnish with fresh basil leaves if desired.
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Mozzarella & Tomato Salad
from "The All New Good Housekeeping Cookbook"
2 ripe medium tomatoes, thinly sliced
10 oz. fresh mozzarella, thinly sliced
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. thinly sliced fresh basil leaves
On large platter, arrange tomatoes and mozzarella in overlapping rows. Drizzle with oil and sprinkle with salt and pepper. Top with basil. Makes 4 side-dish servings.
Each serving: 285calories, 14g protein, 8g carbohydrate, 22g total fat (1g saturated), 50mg cholesterol, 203mg sodium
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New Potato Salad
from "Dying for Chocolate," by Diane Mott Davidson
12 new red potatoes, boiled in skins, (15 to 20 minutes)
3/4 cup mayonnaise, homemade/quality
whipping cream
1/2 tsp. salt
white pepper, to taste
2 tsp. fresh dill, snipped
2 cloves garlic, minced
Cool and quarter potatoes. Thin mayonnaise slightly with cream. Add salt, white pepper, dill, and garlic. Taste and correct seasoning. Chill. Makes 4 servings.
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Olive Garden Italian Dressing
from Abbie
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
1/4 tsp. garlic salt, or one clove minced garlic
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice
Blend all ingredients in a blender until well mixed. If this is a little tart for your taste, add a little sugar.
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Open-Face Beef Stroganoff Sandwiches
4-oz. can mushroom stems and pieces, drained
1-1/2 cups leftover beef gravy or 18-oz. jar prepared beef gravy
1/2 cup sour cream
8 thin slices roast beef
4 slices bread
In large skillet over medium heat, stir mushrooms and gravy until hot. Stir in sour cream until smooth. Add roast beef slices and cook until heated through. Top each slice of bread with two roast beef slices and some gravy. Serves 4.
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Orange-Cucumber Salad
3 oranges, peeled and sliced
1 cucumber, peeled and sliced
1/2 green bell pepper, seeded and cut into 1" strips
1/4 red onion, thinly sliced
3 Tbsp. cider vinegar
1 tsp. oil
1/2 tsp. sugar
1/4 tsp. salt
In medium bowl, combine oranges, cucumber, pepper and onion. Add vinegar, oil, sugar and salt; toss to coat. Serve at once. Serves 4.
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Oriental Dressing
1/3 cup rice, white or cider vinegar
1/4 cup vegetable oil
3 Tbsp. soy sauce
1 Tbsp. sesame seed, toasted if desired
2 Tbsp. dry sherry or apple juice
1 tsp. grated gingerroot or 1/4 tsp. ground ginger
2 drops dark sesame oil, if desired
Shake all ingredients in tightly covered container. Shake before serving.
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Pasta & Fruit Chicken Salad
5 oz. (2 cups) uncooked rotini or elbow macaroni
1 cup salad dressing
1-1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
20-oz. can pineapple chunks, drained, reserving 3 Tbsp. liquid
2 cups cubed cooked chicken
1 cup melon balls or cubes
1 cup seedless green grapes, halved
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Meanwhile, in large bowl, combine salad dressing, dry mustard, paprika, salt, pepper and reserved 3 Tbsp. pineapple liquid; blend well. Add cooked rotini, pineapple, chicken, melon and grapes to dressing mixture. Mix gently to coat. Cover; refrigerate 1 hour to blend flavors. Serves 6.
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Pasta Salad
from Julee
1 cucumber, diced
1 green pepper, diced
1 red onion, diced
3 tomatoes, diced
4 ounces sliced olives
16 ounces rotini, cooked
16 ounces Italian salad dressing
1/2 bottle Schilling Salad Supreme
Mix dressing and seasoning and pour over the vegetables. Marinate for 12 hours. Just before serving, cook the pasta; drain and cool. Pour veggies into pasta. Mix well and chill.
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Poppin' Fresh Barbecups
1 lb. ground beef
1/2 cup barbecue sauce
1 Tbsp. instant minced onion
1-2 Tbsp. brown sugar
10-oz. can Hungry Jack refrigerated biscuits
2 oz. (1/2 cup) shredded Cheddar cheese
Heat oven to 400ºF. Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4" rim. Spoon about 1/4 cup of meat mixture into each biscuit-lined cup. Sprinkle each with cheese. Bake 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. Serves 10.
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Poppy Seed Dressing
recipe by Marcia Adams
1-/2 cups sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup cider vinegar
2 cups oil (1 cup for lowfat version)
3 Tbsp. poppy seeds
Combine first four ingredients, slowly add oil and beat until thick with a mixer. Beat for 5 minutes. add poppy seeds and blend well. Allow flavors to blend one hour before serving. Keep chilled.
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Potato Salad
from Steph
8 medium potatoes, peeled and quartered
4 hardboiled eggs, chopped
5 sweet pickles, chopped
1 medium sweet onion, chopped
1-1/2 cups mayonnaise
3-4 Tbsp. mustard
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
Cook potatoes in boiling water until tender. Drain and cool. Dice potatoes into large cubes. Place in large bowl. Add remaining ingredients and stir until well blended. Chill in refrigerator at least one hour before serving. Yield: 12 servings.
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