Fresh summerflovors brust each scoop of this chunkydip. Tortilla chips are a good choice for dipping
3 tomatos, dices
3 avocados, peel, pitted, and diced
4 green onions, thinly sliced
4.5 Oz. can diced green chiles, undrained
3 T. olive oil
11/2 T. cider vinegar
1 t. garlic salt
1/4 pepper
Combined tomatos, avocados, onions and chiles in a large bowl; set asides, Whisk together olive oil and remaining 4 ingredients; drizzle over vegetable and toss well. Cover and chill. make 5 cups.
by Vicke, Gooseberry Patch
**2. Cream Cheese Apple Dip(Quick and easy family favorites by Vickie and JoAnn)
Offer marshmallows and pretzels along side apple slices to go with this creamy dip.
8-Oz. pkg, cream cheese, soften
1/4 c. sugar
3/4 c. brown sugar, packed
1. t vanilla
1/2 toffee baking bits
apple slices
Blend together cream cheese and sugar; mix in vanilla. Stir in toffee bit. Serve at room temperature with apple slice/ Store in refrigerator. Make about 2 cups.
By Staci Meyers, Cocoa, FL
**3. Fruit Salsa with Cinnamon Chips(Quick and easy family favorites by Vickie and JoAnn)
Kiwis, apple, raspberries, and strawberry make up this colorful salsa. It 'll be a treat that guests will not want to miss.....especially when served with homemade cinnamon chips.
2 kiwis, peeld and diced
2 Golden delicious apples. cored, peeled and diced
1/2 Lb. raspberries
16 Oz. pkg. strawberry, bulled and diced
1 c. plus 2 T. sugar and divided
1 T. brown sugar, packed
3 T. strawberry preserses
1 to 2 T. cinnamon
10 (10-inch) flour tortillas, sliced into wedges
butter flavored non-stick vegetable spray
Combined all fruits into a large bowl, mix in 2 tsp. sugar, brown sugar and strawberry preserves. Cover and chill for 15 minutes.
Mix together remaining 1 cup of sugar and cinnamon. Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with butter flavored vegetable spray. Sprinkle with desired amount of cinnamon-sugar.
Bake at 350 degrees for 8 to 10 minutes. Repeat with remaining tortilla wedges, cool 15 minutes. Serve chips with chilled fruit mixture.
Makes 10 to 15 servings
Ashley Connelly, Louisa, VA
@*4. Macadamia Nut Dip(Quick and easy family favorites by Vickie and JoAnn)
Prepare horseradish lend a pungent bite to this otherwise mild and creamy appetizer
8-oz. pkg. cream cheese, softened
1/2 cup of sour cream
1 c. macadamia nuts, chopped
2 T. prepared horseradish
2 green inion, minced
1/8 t. garlic salt
assorted crackers
Mix together all ingredients except crackers; chill. Serve with crackers. Make 6 to 10 servings.
Judy Borecky
Escondido, CA
*5. Hot Chili Cheese Dip(Quick and easy family favorites by Vickie and JoAnn)
Be sure to know this hearty dip on your menu the next time family & friends are over to watch the big game..... it will be a hit.
1 lb. mild or spicy ground pork sausage, browned and drained
2 (103/4-oz. cans nacho cheese soup
15-oz. can chili with beans
141/2 oz. can tomatoes with chiles
16-oz. pkg. pasteurized process cheese spread, cubed
Combine all ingredients except cheese in a large saucepan over medium heat; cook until bubbly. Add cheese. Reduced heat; cook and stir until cheese is completely melted.
Make 6 to 7 cups.
David Wink
Gooseberry Patch
*6. Super Nachos(Quick and easy family favorites by Vickie and JoAnn)
Keep these simple ingredients around for a quick & easy snack the whole family will enjoy
2 (10-inch) flour tortillas
3/4 c. salsa
4.5-oz. can green chiles, drained and diced
1/2 c. sliced black olives
1 c. shredded Monterey Jack cheese
Place tortilla on an ungreased baking sheet: spread salsa over tortilla.prinkle chiles and olives over salsa; top with cheese.
bake at 425 degrees for 10 minutes or until tortillas are crisp and cheese is melted. Use a pizza cutter to slice each into 8 wedges.
Make 8 appetizer servings
Mary Murray
Gooseberry Patch
@7. Party Cheese Ball(Quick and easy family favorites by Vickie and JoAnn)
For a festive preservation roll up this flavorful mixture into 7 mini cheese balls as pictured opposite. for just one , proceed as directed in the recipe, rolling mixture into one large ball.
2 (8-oz.) pkgs. cream cheese, soften
2 c. shredded sharp Cheddar cheese
1 t. pimento, chopped
1 t. onion minced
1 t. lemon juice
1 t. green pepper chopped
2 t. Worcestershire sauce
1/8 cayenne pepper
1/8 t, salt
optional: chopped pecans
Bleen cream cheese until light and fluffy; and Cheddar cheese and next 7 ingredients. Shape into 7 mini balls(about one cup each); wrap into plastic wrap and refrigerate until firm. Roll in pecans, id desired
Make 7 mini balls
Sarah Sommers
Atwater, CA
@*8. Pizza Crescent Snacks(Quick and easy family favorites by Vickie and JoAnn)
Offer a pizza buffet line. Put all ingredients in the separate bowls, and let everyone create their own pizza.
8-oz. tube refrigerated crescent rolls
14 -oz. jar pizza sauce
3/4 c. sliced pepperoni
3/4 sliced mushrooms
1 c. shredded mozzarella cheese
Unroll crescent rolls into individual triangles on an ungreased baking sheet. Spread a layer of pizza sauce over dough and top with pepperoni and mushrooms. Sprinkle cheese on top; roll up into crescent shape.
baking at 375 degrees for 18 to 25 minutes or until rolls are golden and cheese is bubbling,
Make 8 appetizers.
Beth Flack
Terre Haute, IN
*@9. Munchable Snack Mix(Quick and easy family favorites by Vickie and JoAnn)
This sweet and salty mix is ideal to take along in a road trip. It's a snack that will appeal to savory and sweet lovers alike
2(12-oz.) pkgs. candy-coated chocolate mini baking bits
12-oz. can salted peanuts
11-oz. pkg. butterscotch chips
2. c. raisins
1. cashews
Combined all ingredients in a large mixing bowl, mix well. Place in plastic zipping bags.
Make 9 cups.
Coralita Truax
Loudonville, OH
*10. Ranch Pretzel Bites(Quick and easy family favorites by Vickie and JoAnn)
This snack mix is a variation on one that uses oyster crackers. Whichever you use, eat up, because it won't last for long!
16-oz. pkg. large pretzels
2-oz. pkg. ranch salad dressing mix
3/4 c. oil
11/2 t. garlic powder
11/2 t, dill weed
Break pretzels into bite-size pieces; place in a large mixing bowl. Combined remaining ingredients in a separate mixing bowl and pour over pretzels; toss to coat, Pour into an ungreased baking sheet.
bake at 200 degrees for 1 hour, stirring every 15 minutes.
Make 16 serving
Note: small bite-size pretzels may be substituted for a large pretzels.
Susan Young
Madison, AL
*11. Cheese bread Bites(Quick and easy family favorites by Vickie and JoAnn)
make up of this double patch of these yummy bites to have on hand for unexpected company.... or for yourself for snacking! They're handy snack, because you can bake just a few at a time when you want them.
12-oz loaf French bread, crust trimmed
1 c. butter
1/2 lb. sharp Cheddar cheese cubed
2(3-oz.) pkgs. cream cheese soften
4 eggs whites stiffly beaten
Optional: marinara sauce
Cut bread into 1 inch cubes; set aside. Melt butter and cheeses in a double boiler over low heat, stirring often. Remove from heat; fold in egg whites. Dip bread cubes into cheese mixture; set on greased baking sheets. Place into freezer until frozen: remove from baking sheets and store in plastic zipping bags in the freezer up to one month.
To serve, bake frozen bites at 400 degrees for 12 minutes on greased baking sheets. Serve with marinara sauce, if desired.
Serve 8 to 10.
Nola Laflin
Coral Springs, FL
*12. Crispy Parmesan Pita Crackers(Quick and easy family favorites by Vickie and JoAnn)
These is great salad and dips. For added flavor, sprinkle with garlic powder herbs before baking.
5 pita round
non-stick vegetable spray
1/2 c. grated Parmesan cheese
Split pitas and cut each half into wedges. Arrange on a baking sheet; spray lightly with non- stick vegetable spray and sprinkle with grated Parmesan. bake at 450 degrees for 8 to 10 minutes or until crisp.
make 5 dozen.
Laura Fuller
Fort Wayne, IN
*13. Blue Cheese Cut-Out Crackers(Quick and easy family favorites by Vickie and JoAnn)
These delicate cheese wafers carry a touch of hot pepper... but you can season to your own taste.
1 c. all purpose flour
7 T. crumbled blue cheese
1 egg yolk
4 t. whipping cream
7 T. butter, softened
1/2 dried parsley
1/8 tsp. salt
cayenne pepper tto taste
Mix all ingredients in a bowl; let rest for 80 minutes. Roll dough out to 1/8 inch thickness. Use your favorite cookie cutter shapes to cut out the crackers. bake on ungreased baking sheet at 400 degrees
for 8 to 10 minutes or just until golden. Carefully remove the delicate crackers when cool.
Make 11/2 to 2 dozen.
*14. Tomato-Bacon Nibbles(Quick and easy family favorites by Vickie and JoAnn)
A 1/4 teaspoon measuring spoon is just right for scooping out tiny tomatoes for stuffing.
24 to 30 cherry tomatoes
16 oz. pkg. bacon crispy cooked and crumbled
2 T. fresh parsley chopped
1/2 cup green onions finely chopped
3 T. grated parmesan cheese
1/2 cup mayonnaise
Cut a thin slice off the top of each tomatoes and if desired, cut a thin slice from bottom of each tomatoes( so the tomatoes will stand up right); scoop out and discard tomato pulp. Place tomatoes upside-down on a paper towel to drain for 10 minutes.
Mix bacon and remaining 4 ingredients in a small bowl, stuff tomatoes. Serve immediately or chill up to 2 hours. Make 2 to 21/2 dozen
Anna Mcmaster
Porland OR
*15. Party Tortilla Wraps(Quick and easy family favorites by Vickie and JoAnn)
Talk about versatile. These wraps are a great go-to for a tasty appetizer. a special treat for the lunch box or a handy afternoon snack.
8 oz. container chive cream cheese
4(10 inches) flour tortillas
1 Lb. sliced cooked ham
8 oz. pkg. shredded American cheese
Spread craem cheese evenly over tortillas. Place several slices of ham on each tortilla, sprinkle with shredded cheese
Roll up tortillas. Place in refrigerator for 15 minutes. Cut into one-inch piece. make 40 appetizers.
Manly Hardy
Middleville, MI
*16. Chicken Bites(Quick and easy family favorites by Vickie and JoAnn)
Once your kids get a taste of these crispy bites, they'll forgo the fast-food version!
4 boneless skinless chicken breasts, cubed
1/2 cup mayonnaise
1 sleeve round butter crackers crushed
Toss chicken cubes in mayonnaise, roll in crushed crackers. Place on an aluminum foil lined baking sheet and bake at 350 degrees for 10 minutes. Turn lined another 10 minutes or until juices run clear, when chicken is pierced with a fork. make 4 dozen appetizers
Twila Heohn
Fruitland, ID
*17. Hot Jalapeno Poppers(Quick and easy family favorites by Vickie and JoAnn)
This is sure to be a favorite appetizer for those love a bit of heat in every bite
16 whole preserved jalapeno peppers
2 (8 oz. pkg. cream cheese, softened
1 egg, beaten
1 cup dry bread crumbles
1/2 cup vegetable oil
Open the end of each pepper with a small knife to remove the stem and seeds. using a pastry tube or a small sandwich bag with one corner cut off, fill each pepper with cream cheese, coat peppers in beaten egg and then dip in bread crumbles
Heat oil in a large skillet over medium heat, carefully place peppers in the pan and cook until golden, turning occasionally. Grain on paper towels. Serve 4.
Make a meal out of this by adding your favorite meat.... barbecue pork, ham and chicken are all good choices.
4 Potatoes, bake and halved
1/2 cup shedded Cheddar cheese
1/2 cup shredded mozzarella cheese
2 green onions, chopped
4 t. bacon bites
Place potatoes on an ungreased baking sheet, sprinkle with cheeses. Top with onion and bacon; heat until cheese melts
Serve 4 to 8.
Dolores Brock
Wellton, AZ
@*19. Italian eggplant Sticks(Quick and easy family favorites by Vickie and JoAnn)
Served with marinara sauce or even salsa, this Italian-season veggies will get a big thumbs up from family and friends
3 eggplant peeled
1. cup Italian favored dry bread crumbs
1 tsp. salt
1 tsp. pepper
3 eggs
1/4 cup milk
oil for deep frying
Cue eggplant into3''x1/2' stick; place in ice water for 30 minutes. drain and set aside.
Combined bread crumbs, salt and pepper; set a side. Blend together eggs and milk in a shallow bowl, dip eggplant sticks into egg mixture and dredge in bread crumbs mixture. Arrange eggplant on an ungreased baking sheet. Cover and chill for 20 minutes.
Pour oil to a depth of one inch in a deep skillet; heat oil to 275 degrees. Add eggplant and cook 2 minutes on each side or until golden. Drain on paper towels. Serve 6
Karen Pitcher
Burleson, TX
@*20. Grape Jelly Meatballs
Meat balls are always a crowd please... especially this version that uses grape jelly. Serve them in a slow cooker to keep them warm.
1 Lb. ground beef
1/2 cup soft bread crumbs
1 egg
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 cup instant rice, uncooked
2 onions. minced and divided
2 T. brown sugar, packed
14 oz. bottle catsup
3/4 cup grape jelly
1/2 tsp. Worcestershire sauce
Combined first 8 ingredients in a bowl; add half the onions and mixed well. Form mixture into one inch balls. Arrange in an ungreased shallow baking pan, set aside.
Combined brown sugar and remaining 3 ingredients in a heavy saucepan; cook until jelly melts, stirring often. Pour jelly mixture over meatballs. bake at 325 degrees for one hour. Served 4 to 6.
Karrie barley
Martinsburg, WV(31)
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Fresh and Easy Meals by Better Homes and Gardens
@*1. Honey-Mustard snack Mix
Prep.: 10 minutes
Bake 20 minutes
Oven 300 degrees F
Make 15(1/2 cup) servings
11/2 cups crispy corn and rice cereal
1 cup bite-size shredded wheat biscuits
3/4 cup unblanched whole almonds
1/2 cup peanuts
2 tsp. butter
3 tsp. honey mustards
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
4 cups plain popped popcorn
In a foil-lined 13x9x2 inch baking pan place cereal, wheat, biscuits, almonds and peanuts; set a side. In a small saucepan melt butter. Removed saucepan from heat; stir in mustard, Worcestershire sauces, garlic powder, and cayenne pepper until combined. Drizzle over cereal and nut mixture in pan tossing gently to coat.
Bake mixture, uncovered, in 300 degrees oven for 20 minutes, gently stirring after 10 minutes. Stir in popcorn. Lift foil to remove bake mixture from pan; cool completely. Serve immediately.
Nutrition facts per serving: 113 Cal, 8 g total fat(2 g sat. fat). 4 mg cholesterol, 87 mg sodium, 9 g carbo, 2 g fiber, 3 g pro.
.Daily values: 2% vitamin A, 1% vitamin C, 2% calcium, 8% iron.
@*2. Hot and spicy Walnuts
Nut hits the spot as snack, and this snack is loaded with them. walnuts have more heart-healthy Omega-3 fat than other nuts. Use canola oil in the recipe to boost it Omega 3 content even more.
Prep. 10 minutes
Bake 20 minutes
Cool 15 minutes
Oven 300 degree F
Make 8 (1/4 cup) servings
1 tsp. ground coriander
1 tsp. ground cumin
!/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
2 cups walnuts halves
1 tsp. cooking oil
In a small bowl stir together coriander, cumin, salt, black pepper, and cayenne pepper; set aside. Place nuts in a 13x9x2 inch baking pan. Drizzle with the oil, stir to coat. Sprinkle with choice mixture; toss lightly.
Baking in a 300 degrees oven for 20 munities or until nuts are slightly toasted, stirring once or twice. Cool in pan for 15 minutes. Turn out onto paper towels; cool completely. Store, covered in a cool place.
Nutrition facts per serving: 214 Cal. 21 g total fat(2g sat. fat), O mg cholesterol, 147 mg sodium, 4g carbo, 2 g fiber, 5 g pro.
Daily value: 1% vitamin C, 3% calcium, 5% iron.
@*3. Spiced chili nuts and seeds
Pick your favorite nuts and seed for this snack recipe. Orange juice concentration spiked with piquant spices gives the mixture a burst of favor.
Prep. 10 minutes
Bake 15 minutes
Oven 300 degrees F
Make 16 (1/4 cup) serving
2 tsp. frozen orange juice concentrate thawed.
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. ground allspice
1.4 tsp. onion salt
2 cups unsalted peanuts, hazelnuts, and/or Brazil nuts
1 cup pecan halves
6 tsp. unsalted shelled sunflower seeds
2 tsp. sesame seeds
Non stick cooking tray
In a large bowl, combined orange juice concentrate, Worcestershire sauce, garlic powder, cumin, chili powder, cayenne pepper,salt, allspice, black pepper and onion salt. Stir in nuts and seeds; toss to coat.
Line a 15x10x1 inch baking pan with foil; slightly coat with nonstick cooking spray. Spread nuts and seed on foil. Bake in a300 degrees oven for 15 to 20 minutes or until toasted, stirring once. Cool. Store in an airtight container at room temperature for up to 1 week.
Nutrition facts per serving: 186Cal, 16 g total fat(2 g sat. fat), 0mg cholesterol, 59 sodium, 7 g carbo, 3 g fiber, 6 g pro.
daily value: 2% vitamin A, 6% vitamin C, 2% calcium, 5% iron.
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Company Coming salads by Jean Pare
@*1. Garden Toss(Company Coming salads by Jean Pare)
Refreshing and crisp with a creamy. Contains an excellent mixture
Tiny frozen peas, thawed 1cup 250 ml
Chopped celery 2./3 cup 150 ml
Fined chopped onion 1/4 cup 50 ml
salad dressing (or mayonnaise) 1/2 cup 125 ml
Milk 3 tbsp. 50 ml
Prepared mustard 1/2 tsp. 2 ml
Granulated sugar 1/2 tsp. 2 ml
Salt 1/4 tsp. 1 ml
Pepper 1/16 tsp. 0.5 ml
Head lettuce, cut or torn, lightly packed 4 cups 1L
dark green, such as Romaine or spinach, cut or torn, lightly packed
Combined peas, celery and onion in a large bowl.
Mix next 6 ingredients in a small container. Add to celery mixture. Stir.
Cover and chill until before serving
Add lettuce, dark greens and bacons. Toss to coat. Serve 6.
Caesar dressing
1 garlic clove
1 large egg(or 2 small)
1 tsp.(5 ml) Worcestershine sauces
2 tbsp. (30ml) lemon juice
2 tsp. (10ml) Anchovy paste
Pepper just a dash
1 cup (250ml) cooking oil
Croutons
1 garlic clove. sliced
2 tbsp. (30ml) butter or margarine
4-5 white bread slices, cubed
Salad
1 large head Romaine lettuce
2 cups (500ml) Croutons
8 bacon slices
Cooked and crumbled
Grated Parmesan cheese
Caesar dressing: Put first 6 ingredients into blender. Blend until smooth. With blender running adding cooking oil in a slow stream. Chill about 2 hours.
Crouton: Saute garlic in butter for 2 to 3 minutes. Remove garlic and discard. Add bread cubes. fry until golden, stirring often. remove. Cool
Salad: tear lettuce into bite size pieces in a salad bowl. Add croutons and dressing. Toss to coat.
Sprinkle with bacon and cheese. Serve 6.
@*3. Spinach make ahead(Company Coming salads by Jean Pare)
This is a green that can be made "the day before"
6 cups (1.5 L) spinach leaves, torn, lightly packed
1/2 cup (125ml) grated or cubed Swiss cheese
1/2 cup (125 ml) grated or cubed Cheddar cheese
2 cups (500 ml) sliced fresh mushroom
4 hard-boiled eggs, sliced
1 cup (250 ml) salad dressing (mayonnaise)
1/2 cup (125 ml) sour cream
3 tbsp. (50ml) milk
2 tsp. (10ml) lemon juice
2 tsp. (10ml) granulated sugar
1/4 cup (50ml) thinly slice green onions
4 bacon slice, cooked and crumbled
Arrange torn green spinach leaves in bottom of the medium size glass bowl. Put grated cheese on top. Spread mushrooms over cheese. Cover with sliced eggs.
In a small cream well, salad dressing, sour cream, milk, lemon juice and sugar. Stir in onions. Bread over top of salad right to the slices of bowl. Cover. Chilled overnight.
To serve remove cover, sprinkle bacon over top. Serve 8.
Romaine make ahead: Omit spinach and use Romaine lettuce in above salad. Every bit as good.
Variation: Omit salad dressing and sour cream. Add 8 oz. (250g) cream cheese mixed with1/2 cup (125 ml) sour cream
@*4. Lettuce tomato(Company Coming salads by Jean Pare)
A pretty salad to brighten appetites
1/4 lettuce, solid medium head
2-3 green onions, chopped
1-2 tomatoes, cut into small chunks
1/4 to 1/2 cup (50-125 ml) salad dressing (or mayonnaise) to coat
Cut a tear lettuce into bite size pieces in a salad bowl. Add green onions. Add tomatoes just before serving as not dilute dressing. Add salad dressing. Toss to coat. Serve 4.
Not the usual spinach salad. Different and tastier.
Dressing
1/2 cup (125 ml) salad dressing (or mayonnaise)
1/4 cup (60 ml) commercial coleslaw dressing
1/4 tsp. (1 ml) dill weed
Salad
6 cups (1.5 ml) spinach leaves, torn and lightly packed
1/4 cups (60 ml) grated Swiss cheese
1 cup (250 ml) fresh sliced mushrooms
6 bacon slice, cooked and crumbled
2. hard- boiled eggs, chopped
Dressing: Combined all 3 ingredients in a small bowl. Stir. Set aside.
salad: Place spinach in a large bowl. Add about 3/4 dressing. Toss to coat. pile onto 4 to 6sald plates
Sprinkle Swiss cheese over top. Sprinkle with mushrooms, bacon and egg. Drizzle remaining dressing over top. Serve immediately. Serve 4 to 6.
Variation: Swiss cheese may be omitted. Double amount of Cheddar for equally good results.
Romaine salad: substitute Romaine lettuce for spinach leaves. Delicious and easier to obtain at time than spinach.
6.Wilted lettuce
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Working parents by Jeff and Jodie Morgan
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The vegetarian collection by Alison Kent and Canadian living test Chicken
@*1. Lentil Feta salad(The vegetarian collection by Alison Kent and Canadian living test Chicken)
prep. 20 minutes, cook 25 minutes, make 6 serving
1/2 cup (125 ml) slivered almond
1 cup (250 ml) dried green lentils, rinsed and drained
2 cloves garlics
1/4 cup (60 ml) extra virgin olive oil
3 tbsp. (45 ml) red wine vinegar
1 tbsp. (15 ml) finely chopped fresh oregano
1/4 tsp. (1ml) each salt and pepper
11/2 cups(375 ml) sliced seeded cucumber
1 cup (250 ml) halved cherry or grape tomatoes
1/2 cup (125 ml) diced sweet or red onion, rinsed and drained
2 tbsp. (30 ml) chopped fresh parsley
3/4 cup (175 ml) crumbled feta cheese
In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes.
Bring large pot of salted water to boil. Add lentils and garlic, reduced heat and simmer until tender about 20 minutes. Drain and rinse in cold water, drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley, toss to coast.
Stir in almonds and all but 1/4 cup (60ml) of the feta: sprinkle with remaining feta just before serving.
@*2. Peasant soup(The vegetarian collection by Alison Kent and Canadian living test Chicken)
Prep. 10 minutes, cook 15 minutes, make 6 serving
2 tbsp. (30 ml) vegetable oil
3 stacks celery, diced
2 carrots, diced
1 onion, diced
5 cloves garlic, minced
1/2 tsp. (2ml) salt
1/2 tsp. (2ml) dried mint
1/4 tsp. (1ml) turmeric
1 can (28 oz./796 ml) whole tomatoes
1/3 cup (75 ml) dried green lentils, rinsed and drained
1 tbsp. (15 ml) tomato paste
1/2 cup (125 ml) mini shell pasta
1 can (19 oz./ 540 ml) bean medley, drained and rinsed
2 tbsp. (30 ml) chopped fresh parsley
In large saucepan or Dutch oven, heat oil over medium heat, fry celery, carrots, onion, garlic salt mint, turmeric, stirring occasionally until softened about 6 minutes.
Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 41/2 cups (1125ml) water. Bring to boil, reduced heat and simmer. covered until lentils are tender about 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; simmer for 5 minutes.(16)
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4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books)
*1. Almond bread slice(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Make 15 slices
4 egg whites
1/2 cup sugar
1 cup oil purpose flour 1 cup sliced almonds
Preheat the oven to 350 degrees F. beat egg whites until stiff, then add sugar and bear for 1 minutes. Stir in a lined loaf pan and bake for 40 minutes. Re move loaf from oven but leave oven on. When cool enough to handle, thinly slice loaf and place slices on a baking sheet.
Return to oven for 10 minutes or until browned.
*2. Bacon and egg muffin(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 1
A recipe from Brett McCosker
1 egg
1 slice bacon
1 English muffin
1 tsp. barbecue sauce
Ina small skillet, fry egg and bacon, drain on paper towels. Toast muffin a toaster, spread with barbecue sauce and top with bacon and egg.
Optional: add a slice of cheese.
*3. Bircher Muesli(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 1
1/2 cup natural muesli
1/2 cup orange juice
2 tsp. plain yogurt
1 green apple, grated Soak muesli in Juice for 15 minutes. Mix the remaining ingredients and serve.
*4. Broil apple, banana and Ricotta stack(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 1
This is a charming break fast. Your guests will be impressed
1 apple, sliced
1 banana, sliced
2 tsp. fresh ricotta cheese
1 tsp. honey
preheat the broiler. broil apple for 3 minutes or until soft. On a plate, layer apple and banana. Top with ricotta and drizzle with honey.
Optional: This is also delicious done with pear rather than apple or a combination of both.
*5. Broil Grapefruit(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 2
2 medium grapefruit (Ruby red and Rio red are sweeter varieties)
1 tsp. honey
1 tsp. brown sugar
6 ounces vanilla yogurt
Preheat the broiler. Haves each grapefruit and carefully loosen's segments with a sharp knife. Combined honey and brown sugar. Place grapefruit in a small ovenproof dish and drizzle with honey sugar mixture. Broil for 3 to 4 minutes, or until slightly browned. Serve with yogurt.
*6. Broil pears with yogurt(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 2
2 pears, halved lengthwise and cored
1/4 cup of yogurt (flavor of your choice)
Preheat the broiler. Broil pears cut sides up to 3 minutes or until soft. Top with yogurt.
*7. Chestnut topping(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 2
3 tsp. butter
1 tsp. brown sugar
4 - 5 ounces cooked peeled chestnuts, finely chopped
Melt butter in a small skillet. Add brown sugar and stir until dissolved. Add chestnuts and sauté until barely browned.
8. Chili and sugar-bake bacon(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 4
2 tsp. mild chili powder
3/4 cup packed brown sugar
12 thick slices smoked bacon
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Mix chili powder and brown sugar in a shallow bowl. bury each pieces of bacon in the mix and rub both side to coat well. Place bacon on baking sheet and bake for 30 minutes without turning until nice and crispy.
*9. Citrus Pancakes(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 4
1 cup self-rising flour
1 egg
1 cup milk
Finely grated zest of 1 orange
Pop flour into a bowl with pinch of salt. gradually beat in egg and with milk until thick and smooth. Add orange zest. heat a non-stick skillet. Pour desired quantity into skillet, cook until bubbling on top. and then flip.
Optional: Serve with maple syrup, lemon juice and sugar, honey or stewed fruits.
*10. English muffin with strawberries(4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books))
Serve 1
This is a lovely way to start the day!
1 English muffin
2 tsp. cream cheese
6 strawberries, quartered
2 tsp. maple syrup
Cut muffin in half and toast. Spread cream cheese on both halves, top with strawberries and drizzle with maple syrup.
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125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)
@1. Chicken stock
5 lb. chicken backs and necks
3 large onion, peeled and roughly chopped
3 carrots, roughly chopped
3 stalks of celery, roughly chopped
1/2 garlic head
8 slice ginger root
1 small handful mixed herbs(cilantro, basil, etc.)
5 whole pepper corns
1tbsp salt (preferred sea salt)
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 3 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
@2. Fisk stock
5 lb. fish bones, rinse under cold water to remove any blood
3 large onion, peeled and roughly chopped
2 leeks, washed and roughly chopped
3 stalks of celery, roughly chopped
1 head fennel, sliced
3 bay leaves
1 small mixed herb (cilantro, basil, etc.)
5 whole pepper corns
2 tsp. fennel seed
2 tsp. whole allspice
2 tsp. whole coriander seed
2 cups white wine
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 1 hour, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
@3. Beef stock
5 lb. beef bone a(shine or neck)
3 large onion, peeled and roughly chopped
3 carrots, roughly chopped
3 stalks of celery, roughly chopped
1/2 garlic head
1/2 cup tomato paste
3 bay leaves
1 small handful thyme
1 small handful rosemary
1 small handful marjoram
1 bunch parsley stalks
5 whole pepper corns
20 cups water
1, Pace bone in a pan and roast until lightly golden, about 2 hours. Add vegetables and garlic; roast 1 hour. Add tomato paste, stirring to coat. roast 30 minutes.
1. Place roast bones and vegetables in a large stockpot, add remain ingredients. Add more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 8 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. Strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
@4. Vegetable stock
4 large onions, peeled and roughly chopped
2 leeks, washed and roughly chopped
5 stalks of celery, roughly chopped
3 bay leaves
1 small mixed herb (cilantro, basil, etc.)
10 whole pepper corns
1/2 head garlic
2 ginger slices
1 tsp. fennel seed
1 tsp. whole allspice
1 tsp. whole coriander seed
2 cups white wine
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 2 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
@5. Home style 5 spice mix
2 tbsp. fennel seeds
2 tbsp. clove sticks
2 tbsp. star rinse
2 tbsp. Szechuan peppercorns
2 cinnamon sticks
1. In a nonstick pan over medium heat, cook the spices, shaking the pan constantly. When the pan just begins to smoke, remove from heat transfer contents to a place to cool.
2 In a small coffee or spice grinder ( you canalso use a mortar and pestle or blender or food processor) grind spices until a fine powder is obtained. transfer to a small, sealable plastic container and reserve until needed
@4. Sweet Soya sauce substitute
1 cup dark soya sauce
2 tbsp. brown sugar
1 tbsp. dark molassess
Place ingredients in a small bowl; mix well to combine. Cover and store in refrigerator until needed
@5. Ginger green onion pesto
1 cup sliced green onions
2 tbsp. minced ginger root
1tsp. salt
1 cup vegetable oil
1/2 cup sesame seeds
In a food processor or blender, combine all ingredients. Pulse on and off until the mixture achieves a uniform consistency. transfer to a sealable container and refrigerate.
@6. Toasted chill oil
2 tbsp. dried chili flakes
2 cups vegetable oil
1. in a heavy skillet or small saucepan, heat chili flakes until toasted and almost smoking. carefully pour in the oil and heat for 1 minute. remove from heat and allow the flavors to infude for at least 20 minutes.
2. transfer to a sterilized glass jar or bottle and refrigerate.
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