Wednesday, June 30, 2010

Taco Salad Bowl


1 lb. ground beef chuck or ground turkey
2 cloves garlic, minced
1 can (4 oz.) mild green chiles, finely chopped and drained
1 can (1 lb.) whole peeled tomatoes packed in juice, undrained
2 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1 or 2 heads lettuce (iceberg, Boston, leaf or romaine)
4 oz. cheddar cheese
1 med. tomato
1 bunch scallions with green tops
1 pkg. (7 oz.) tortilla chips or corn chips
Black olives, sliced
Sour Cream
Sliced scallions (optional, for garnish)
2 hot red peppers (optional, for garnish)

In a medium skillet, place ground chuck and minced garlic. Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned. Drain meat and garlic. Return skillet to heat. Add chopped green chiles, undrained whole peeled tomatoes, chili powder, salt and pepper to meat and garlic in skillet. Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture. While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts (8 cups) of lettuce greens; set aside. Refrigerate if not using right away. Shred cheddar cheese; set aside. Cut out and discard core of tomato; chop tomato coarsely. Wash scallions; trim off and discard root ends. Chop or slice enough scallions to yield about 1 cup. Remove meat mixture from heat; cover to keep warm and set aside. Just before serving, place lettuce in a large chilled bowl; arrange tortilla chips around outer edge. Top lettuce with meat mixture; sprinkle cheese, scallions, chopped tomato and sliced olives around meat mixture. Top with a dollop of sour cream garnished with scallions and hot red peppers. Toss just before serving. Makes 8 servings.

Homemade Orange Refresher


1 can (6 oz.) frozen orange juice concentrate, thawed
1/3 cup sugar
1/2 cup instant nonfat dry milk powder
2 tsp. vanilla extract
3/4 cup cold water
10 to 12 ice cubes
Orange slices and mint, optional

Combine the first five ingredients in a blender; cover and process on high. Add ice cubes, a few at a time, blending until slushy. Serve in chilled glasses. Garnish with orange slices and mint if desired. Serve immediately. Makes 4 servings.

Monday, June 28, 2010

5-Minute Southwest Layered Salad


6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup thick ‘n chunky salsa
1/2 cup three cheese crumbles
1/2 cup ranch dressing
1 cup broken tortilla chips

Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa, and cheese. Drizzle with dressing; sprinkle with chips. Makes 4 servings.

Sunday, June 27, 2010

Refreshing Orange Ice


3 cups water, divided
1 cup sugar
1 can (12 oz.) frozen orange juice concentrate, thawed
2 Tbsp. lemon juice
1/2 cup half-and-half cream

In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm. Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving. Makes 10 to 12 servings.

Saturday, June 26, 2010

Three-Bean Pasta Salad


1 box Betty Crocker Suddenly Salad classic pasta salad mix
3/4 cup sweet spicy French dressing
1/4 to 1/2 tsp. red pepper sauce, if desired
2 med. tomatoes, coarsely chopped (1 1/2 cups)
1 med. green bell pepper, chopped (1 cup)
1/2 cup chopped red onion
1 can (19 oz.) cannelloni beans, drained, rinsed
1 can (15 oz.) kidney beans, drained, rinsed
1 can (15 oz.) chick peas (garbanzo beans), drained, rinsed

Empty pasta mix into 3 quart sauce pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate. Makes 10 servings.

Lemon Orange Refresher


1 cup fat-free milk
3/4 cup (6 oz.) lemon yogurt
1 can (6 oz.) frozen unsweetened orange juice concentrate
1 Tbsp. honey
1 tsp. vanilla extract
1/4 tsp. orange extract
15 ice cubes
5 long strips orange or lemon peel, twisted into spirals

In a blender, combine the first seven ingredients; cover and process until slushy. Pour into chilled glasses. Garnish with orange or lemon spirals. Serve immediately. Makes 5 servings.

Impossibly Easy Toffee Bar Cheesecake


1/4 cup milk
2 tsp. vanilla
2 eggs
3/4 cup packed brown sugar
14 cup Bisquick
2 pkg. (8 oz. each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz. each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Heat oven to 325 degrees. Spray bottom only of 9 inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. Makes 8 servings.

Italian Chicken


2 boneless skinless chicken breasts (about 54 oz. each)
3/4 cup Wheaties cereal, finely crushed
1/4 cup Bisquick
3/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 cup fat-free egg product
1 Tbsp. vegetable oil

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow dish, stir cereal, Bisquick, Italian seasoning and garlic powder. In another shallow dish, place egg product. Dip chicken in egg product, then coat with cereal mixture. In 10 inch nonstick skillet, heat 1 1/2 tsp. of the oil over medium-low heat. Add chicken; cook 4 minutes. Turn chicken; add remaining 1 1/2 tsp. oil to skillet. Cook 5 to 6 minutes longer or until chicken is no longer pink in center. Makes 2 servings.

Cream Cheese Pound Cake


3 cups Bisquick
1 1/2 cups granulated sugar
1/2 cup flour
3/4 cup butter or margarine
1 tsp. vanilla
1/8 tsp. salt
6 eggs
1 pkg. (8 oz.) cream cheese, softened
Powdered sugar, if desired

Heat oven to 350 degrees. Grease and flour 10 inch angel food (tube) cake pan, 12 cup fluted tube cake pan or 2 (9x5 inch) loaf pans. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 to 6minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered square. Makes 16 servings.

Jell-o Fruit Bars


2 pkg. (3 oz. each) Jell-o Strawberry flavor gelatin
2 env. Knox unflavored gelatin
1 1/2 cups boiling water
4 cups mixed fresh berries (blueberries, raspberries, chopped strawberries)

Mix first 2 ingredients in medium bowl. Add boiling water; stir 2 minutes. pour into 13x9 inch pan sprayed with cooking spray. Stir in berries. Refrigerate 3 hours or until firm. Cut into bars. Makes 24 servings.

Sunday, June 20, 2010

Emergency Substitutions



Baking Powder/1 tsp./1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

Buttermilk/1 cup/1 cup plain yogurt or 1 Tbsp. vinegar plus milk to equal 1 cup or 1 Tbsp. lemon juice plus milk to equal 1 cup

Cake flour/1 cup/1 cup minus 1 Tbsp. sifted all-purpose flour

Chocolate, unsweetened/1 oz./sq./3 Tbsp. unsweetened cocoa plus 1 Tbsp. butter or margarine

Cornstarch/1 Tbsp./2 Tbsp. all-purpose flour

Cream, light/1 cup/1 1/2 Tbsp. butter plus whole milk to equal 1 cup

Corn syrup/2 cups/1 cup granulated sugar

Cream, whipping/1 cup/1/3 cup butter plus whole milk to equal 1 cup

Egg yolk/2 yolks/1 whole egg (can be used for baking but not for a piecrust or a sauce)

Egg, whole/1 egg/2 egg yolks (for baking, 2 egg yolks plus 1 Tbsp. water)

Herbs, fresh/1 Tbsp./1 tsp. dried herbs

Honey/1 cup/1 1/4 cups granulated sugar

Lemon juice/1 Tbsp./1 Tbsp. distilled white vinegar

Milk, skim/1 cup/1/3 cup nonfat dry milk plus 3/4 cup water

Milk, whole/1 cup/1/2 cup evaporated milk plus 1/2 cup water

Molasses/1 cup/3/4 cup granulated sugar

Mushrooms, fresh/1 lb./12 oz. canned mushrooms, drained

Mustard, dry/1 tsp./1 Tbsp. prepared mustard

Sour cream/1 cup/3 Tbsp. butter plus buttermilk or yogurt to equal 1 cup

Sugar, brown/1 cup/1 cup granulated sugar

Sugar, granulated/1 cup/1 3/4 cups confectioners’ sugar (Do not substitute for baking.)

Tomato juice/3 cups/1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz.) tomato paste plus 3 cans water, dash salt and dash sugar

Tomato sauce/1 cup/1 can (3 oz.) tomato paste plus 1/2 cup water

Yogurt/1 cup/1 cup buttermilk

Fruited Champagne Punch


6 cups orange juice, chilled
1 cup water
1/2 lb. seedless grapes
1 orange, sliced
1 pint fresh strawberries, hulled and halved, if large
1 bottle (48 oz.) Hawaiian guava drink, chilled
1 bottle (750 ml) dry champagne, chilled
Fresh mint

Day before serving: In pitcher, combine 2 cups orange juice with the water. Pour 2 cups orange juice mixture into a 3 cup ring mold. Reserve remaining orange juice mixture. Freeze mold until firm - about 3 hours. Arrange grapes, orange slices and strawberries around top of mold. Fill with reserved orange juice mixture; freeze. In a 6 quart punch bowl, combine remaining 4 cups orange juice and the guava drink. Just before serving, stir in champagne. Unmold ice ring; float fruit side up on punch. Garnish with mint. Makes 24 servings.

Ham and Potato Pie


6 large all purpose potatoes (about 3 lb.)
1 pkg. (10 oz.) pie crust mix
6 oz. cheddar cheese
3 Tbsp. flour
1 lg. onion, sliced
2 cups leftover ham pieces or cubed boiled or baked ham
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 cup milk
1 Tbsp. butter of margarine
1 lg. egg yolk
1/2 cup half-and-half

Scrub the potatoes. Peel and thinly slice the potatoes. Place potatoes in a large glass bowl; cover with cold water; set aside. Prepare pie crust mix as package label directs. Using hands, press and shape dough into a ball; wrap in plastic wrap and set aside. Coarsely grate the cheddar cheese. Place in a small bowl; add the flour and toss to mix well. Preheat oven to 350 degrees. Lightly grease a shallow 2 quart baking dish. Drain the potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with the minced garlic, the salt, pepper and nutmeg as you layer. Pour the milk over the top; dot with butter and set aside. Roll the pie dough into appropriate shape for your baking dish. Gently lift the dough and place on top of the ham and potato mixture in the baking dish to completely cover. Turn under edges of dough and decoratively flute with your fingers. Cut vents in the dough to allow steam to escape while baking. Mix the egg yolk with 1 Tbsp. of the half-and-half; brush over the dough to glaze. Bake 60 minutes or until crust is golden brown and potatoes are fork tender. Remove baking dish from the oven; pour the remaining half-and-half through the vents in the top of the crust. Let stand 15 minutes before serving. Makes 8 servings.

Crab Imperial


1 large egg
1/3 cup mayonnaise
1/8 tsp. dried mustard
2 tsp. Worcestershire sauce
1 Tbsp. freshly squeezed lemon juice
2 cups fresh crabmeat or 2 cans (7 1/2 oz. size) king crab meat
1 Tbsp. capers, drained
2 Tbsp. chopped, seeded green pepper
2 slices white bread
1/4 cup grated American cheese or cheddar cheese
1 lemon, sliced
Flat leaf parsley

In a medium-sized bowl, place egg, mayonnaise, dry mustard, Worcestershire sauce and lemon juice. Using a wire whisk or a small wooden spoon, mix ingredients thoroughly. If using canned crabmeat, open and drain thoroughly. Using your fingers, pick over fresh or drained canned crabmeat. Remove and discard any small pieces of cartilage or shell that might be mixed with the meat. Be sure to check very carefully. Add crabmeat, capers and green pepper to the egg-mayonnaise mixture and toss gently with two forks. At this point, crabmeat mixture can be covered with plastic wrap and refrigerated until you are ready to bake it. Cut bread into 1/2 inch to 3/4 inch cubes and place on rack of broiler pan. Broil 4 to 6 inches from heat source for 30 to 60 seconds, turning as necessary, until cubes are lightly toasted on all sides. Remove from broiler. Preheat oven to 400 degrees. Add bread cubes to crabmeat mixture and toss gently with two forks. Divide mixture evenly into four large scallop shells or four small ovenproof ramekins; place shells or ramekins on a jelly-roll pan. Or put mixture in a 1 quart ovenproof baking dish. Bake crabmeat mixture on the center rack in oven for 10 minutes. Sprinkle the grated cheese over the crabmeat mixture and bake until cheese is melted and bubbly - about 5 minutes. Remove from oven. Garnish with lemon slices and parsley. Makes 4 servings.

Stuffed Mushrooms


6 Tbsp. butter or margarine, melted
16 slices (1/2 inch thick) French bread or 8 slices Italian bread
16 large (1 1/2 inch) or 8 jumbo (3 to 4 inches) mushrooms
2 Tbsp. freshly squeezed lemon juice
1 large egg
1/2 lb. blue cheese, crumbled
16 large walnut pieces
Parsley sprigs
Fresh or canned red pepper strips (optional)

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 Tbsp. of the butter; arrange on prepared baking sheet. Bake 5 minutes, turning once, or until lightly browned on both sides. Remove from oven and set aside. Use damp paper towels to wipe mushrooms, being sure to remove all dirt and sand. Pat dry with paper towels. Gently twist each mushroom stem to remove. (Reserve these mushroom stems for use in a salad or soup.) In a large bowl, toss mushroom caps in fresh lemon juice; drain. Discard remaining lemon juice. Place 2 Tbsp. melted butter in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet. In a small bowl, beat egg with a fork; stir in blue cheese. Spoon cheese mixture into mushroom caps, dividing evenly. (At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown. Remove from broiler; use tongs to place on serving platter. Place a walnut piece, a parsley sprig and two red pepper strips on top of each stuffed mushroom. Serve mushroom caps hot. Makes 8 servings.

Tuesday, June 15, 2010

Frozen Peanut Butter Dessert


30 Oreo cookies, finely crushed (about 2 1/2 cups)
3 Tbsp. butter, melted
1 cup peanut butter
1 3/4 qt. (7 cups) vanilla ice cream, softened
1 tub Cool Whip (Do not thaw.)
6 squares Baker’s semi-sweet chocolate
1/2 cup peanuts, coarsely chopped

Mix cookie crumbs and butter; press onto bottom of 13x9 pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on high for 1 minute; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 minutes. Microwave Cool Whip and chocolate in medium microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Spread Cool Whip mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 minutes before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers. Makes 24 servings.

Old-Fashioned Lemonade


2 to 2 1/2 cups sugar
5 cups water, divided
1 Tbsp. grated lemon peel
1 3/4 cups lemon juice (about 6 lemons)

In a large saucepan, combine sugar, 1 cup water and lemon peel. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a pitcher and refrigerate until chilled. Serve over ice. Makes 2 quarts.

Bacon-Corn Stuffed Peppers


2 cups frozen corn, thawed
1/3 cup salsa
6 green onions, chopped
1 med. green pepper, halved and seeded
1 med. sweet red pepper, halved and seeded
1/4 cup shredded mozzarella cheese
2 bacon strips, cooked and crumbled
Additional salsa, optional

In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil. Fold foil around peppers and seal tightly. Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill for 3 to 5 minutes or until cheese is melted. Serve with additional salsa if desired. Makes 4 servings.

Pineapple Coleslaw


1 cup mayonnaise
1/3 cup crushed pineapple
1 Tbsp. milk
1 Tbsp. ketchup
1 tsp. sugar
1 tsp. poppy seeds, optional
1 tsp. Worcestershire sauce
8 to 10 cups coleslaw mix

In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds, if desire, and Worcestershire sauce. Place the coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate for 2 hours. Makes 4 to 6 servings.

Special Tuna Salad


1 cup small shell macaroni
1 can (14 oz.) tuna, drained and flaked
1 cup diced celery
1/2 cup chopped green onions with tops
1 cup frozen peas, thawed
1 jar (2 oz.) diced pimientos, drained or 1 tomato, seeded and diced
1 cup Miracle Whip
1 Tbsp. sweet or dill pickle relish
1 Tbsp. ketchup
1 tsp. mustard
1/4 cup half-and-half cream or milk
Salt and pepper to taste
Fresh parsley

Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimientos; toss gently to mix. Combine Miracle Whip, pickle relish, ketchup, mustard and cream; fold into the salad. Add salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley. Makes 4 to 6 servings.

ABC Cheese Dip


1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. milk
1/2 to 1 tsp. garlic salt
2 Tbsp. each chopped green, sweet red and yellow pepper
Carrots and additional peppers
Alphabet cookie cutters (about 1 inch)
Numeral cookie cutters (about 1 1/2 inches)

In a bowl, beat cream cheese, milk and garlic salt until smooth. Stir in chopped peppers. Cut carrots and peppers into letters and numbers; serve with dip. Makes 1 cup or 8 servings.

10 Minute Zesty Salsa


1 can (10 oz.) diced tomatoes and green chilies, undrained
1 Tbsp. seeded chopped jalapeno pepper
1 Tbsp. chopped red onion
1 Tbsp. minced fresh cilantro
1 garlic clove, minced
1 Tbsp. olive oil
Dash salt
Dash pepper
Tortilla chips

In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips. Makes 1 1/2 cups or 6 servings.

Tuna Veggie Macaroni


1 1/4 cups uncooked elbow macaroni
5 oz. Velveeta, cubed
1/2 cup milk
2 cups frozen peas and carrots, thawed
1 can (5 oz.) white water-packed tuna, drained
1/4 tsp. dill weed

Cook macaroni according to package directions; drain. Add cheese and milk; stir until cheese is melted. Stir in the vegetables, tuna and dill; heat through. Makes 3 servings.

Creamy Chicken Salad


12 oz. boneless, skinless chicken breast meat, cooked, cooled and shredded
1/3 cup chopped toasted pecans
1/3 cup chopped celery
2 Tbsp. chopped fresh parsley
1 can (7.6 fl. oz.) Nestle Media Crema
2 Tbsp. mayonnaise
Juice of 1 lime
2 tsp. granulated chicken flavor bouillon
1/2 tsp. garlic powder

Combine chicken, nuts, celery and parsley in large bowl. Add media crema, mayonnaise, lime juice, bouillon and garlic powder. Toss well until combined. Refrigerate for 1 hour. Makes 4 servings.

Sunday, June 6, 2010

Mac & Cheese Lasagna


1 pkg. (7 1/4 oz.) macaroni & cheese dinner
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef
1 cup shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

Heat oven to 350 degrees. Prepare dinner, using the directions on box. Meanwhile, brown meat in skillet; drain. Spoon half the dinner into lightly greased 8 inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan. Bake 20 minutes of until heated through. Makes 4 servings.

Chicken & Biscuits


1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
3 Tbsp. milk
1 cup baking mix

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8 inch square baking dish. Stir in chicken, vegetables and cheese. Stir milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture. Bake 35 minutes or until biscuit topping is golden brown and chicken mixture is hot and bubbly. Makes 6 servings.

Party Pizza


1 (12 inch) or 2 (8 inch) prepared pizza crusts
1 cup shredded mozarella cheese
1/4 cup grated Parmesan cheese
1 cup thinly sliced vegetables, such as red bell pepper, zucchini and mushrooms
1 Tbsp. olive oil
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 cup sliced black olives

Preheat oven to 450 degrees. Place pizza crust on large baking sheet. Mix mozzarella and Parmesan cheese in small bowl. Toss vegetables and 1/2 cup of the cheese mixture, olive oil, Italian seasoning and garlic powder in medium bowl. Spread mixture evenly over crust. Top with olives and remaining cheese mixture. Bake 8 to 10 minutes or until cheese is melted. Cut into 2 inch pieces to serve. Makes 16 servings.

Overnight Coleslaw


12 cups shredded cabbage (1 med. head)
1 green pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar

2 tsp. sugar
1 tsp. ground mustard
1 tsp. celery seed
1 tsp. salt
1 cup white vinegar
3/4 cup canola oil

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Makes 12-16 servings.

Strawberry Vinaigrette


1/2 cup strawberry preserves
2 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 cup water
1/4 cup canola oil
Salt and black pepper to taste (optional)

Whisk together preserves, vinegar, mustard, pepper and water in medium bowl until thoroughly blended. Gradually whisk in oil. Season to taste with salt and additional black pepper, if desired. Makes 1 1/4 cups.

Note: This recipe is from Taste of Home

Pea 'n' Peanut Salad

This is one of our family favorites. My son absolutely loves it and requests it for all special occasions! Try it, I am sure you will like it!!


1 pkg. (10 oz.) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips (cooked and crumbled)
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian dressing

In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Makes 5 servings.