Summer is on its way. This light salad is perfect on hot days.
1 (No. 2) can English peas (early or tiny) (drained well)
1 c. cheddar cheese (shredded)
1 sm. onion, chopped fine
2 boiled eggs, chopped
1 sm. jar pimento, drained
3 slices bacon fried crisp and crumbled
2 tbsp.miracle light salad dressing
1/4 cp. mayo*
Drain can of peas well. Mix all ingredients together except bacon.
Refrigerate overnight or for at least 3 hours.
Crumble bacon on top and stir lightly and serve.
*May add pasta of choice, and increase mayo.Click here for a printable version of this recipe.
Perfect Spring Breakfast!
3/4 cup butter -- room temperature
2/3 cup light brown sugar -- firmly packed
3 bananas -- ripe
2 eggs
1 cup cake flour
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup strawberries -- sliced, fresh
2 tablespoons granulated sugar
Heat oven to 375 degrees F. In a large bowl, cream the butter. Add the sugar and blend well. Puree the bananas in a food processor. Stir the pureed bananas and eggs into the butter mixture, beating until the batter is smooth.
In a medium bowl, sift together the cake flour, all-purpose flour, salt, baking soda, and baking powder. Add the flour mixture to the batter and mix well. Stir in the sliced strawberries. Spoon the batter into greased muffin tins or into foil baking cups. Sprinkle the tops with granulated sugar.
Bake 20 minutes. Serve warm.
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Yummy pasta with a light springtime taste!
3/4 of a 16 ounce package of spaghetti or linguine
2 cups broccoli cut into 1 inch pieces
2 tablespoons olive or salad oil
1 12 ounce package mushrooms cut in half
1 small onion, minced
1 small carrot cut into match stick thin strips
1 small red pepper cut into thin strips (can use green)
1 12 ounce can evaporated skim milk
2 teaspoons chicken-flavored instant bouillon
1 1/4 teaspoons cornstarch
1/2 teaspoon salt
1 medium tomato seeded and diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley
About 40 minutes before serving:
1. In sauce pot, prepare spaghetti as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling water, heat broccoli pieces to boiling. reduce heat to low: cover and simmer 3 minutes, or until broccoli is tender crisp: drain.
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot oil, cook mushrooms, onion, and carrots, stirring often, until vegetables are golden and tender crisp. Add pepper strips and cook, stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and spaghetti, tossing to coat well; heat through.
Makes 6 main-dish servings.
Click here for a printable version of this recipe.
Lentils are high in protein and fiber and low in fat. They also cook quickly without pre-soaking which makes short time meal planning easier.
2 tablespoons vegetable oil
4 cups diced eggplant (about 2 medium)
2 cups chopped zucchini
1 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves crushed garlic
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 28 oz. can Italian pear-shaped tomatoes - undrained
4 cups cooked lentils
Cook lentils per package directions.
Heat oil in a skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion, and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients except lentils, breaking up tomatoes, reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils and cook until hot.
Click here for a printable version of this recipe.
Layers of sweetness!
6 eggs
1 cup sugar
1 teaspoon vanilla
4 squares unsweetened baking chocolate, melted and cooled
1 cup sifted flour
Syrup:
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch liqueur
Butter Cream Filling:
1 1/2 cups confectioners' sugar
1/3 cup unsalted butter
1 egg yolk
2 tablespoons kirsch liqueur
Topping:
2 cups drained canned sour cherries, patted dry
2 tablespoons confectioners' sugar
1 cup heavy cream, whipped
8 - ounce semisweet chocolate bar
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternatively fold chocolate and flour into egg mixture, ending with flour. Pour batter into 3 well greased and floured 8 inch round cake pans. Bake in preheated 350 degree F oven 10 to 15 minutes, until cake tester inserted in center comes out clean. Cool cakes in pans 5 minutes; turn onto racks to cool completely.
To make syrup, mix together sugar and water; boil 5 minutes. When syrup has cooled, stir in kirsch. Prick cake layers; brush syrup over all 3 layers.
To make butter cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in kirsh.
Assemble cake. Place 1 layer on cake plate, spread with filling. Drop 3/4 cup cherries evenly over filling. Place second layer on cake. Repeat. Place third layer on top.
Fold Confectioners' sugar into whipped cream. Cover sides and top of cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries.
To make chocolate curls from chocolate bar, shave bar (at room temperature) with vegetable peeler. Refrigerate until ready to use.
Press chocolate curls on sides of cake; sprinkle a few on top. Chill until serving time.
Yield: 8 - 10 servings
Click here for a printable version of this recipe.
This delicious combination of bananas and chocolate is sure to please!
1/2 cup butter or margarine, softened
1 cup sugar
2 egg
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts, optional
In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf.
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It's Fish Friday!
2 white fish fillets (approx. 4 ounces each)
1/2 cup thinly sliced carrots
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced mushrooms
1/2 cup thinly sliced onions
2 teaspoons lemon juice
1 teaspoon white wine (optional)
1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon-pepper
1/4 teaspoon dill weed
Place fish on a 15 inch x 12 inch piece of heavy duty foil. Sprinkle with 1 teaspoon lemon juice. Add the vegetables and sprinkle with remaining lemon juice, wine, parsley, lemon pepper and dill. Fold foil over and fold in edges twice, forming a pouch.
Place on a baking sheet. bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork*.
*Carefully open pouch to allow steam to escape.
Serves 2 - increase ingredients as needed.
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