SUMMER FRUIT RECIPES

I LOVE THIS SALAD!! I CAN O.D. ON IT!!! (GG)

Cherry Coke Salad

Recipe Serves: 6

Recipes Ingredients:

3 oz Cherry Gelatin (1 box)

-Drained, To Taste

1 c Boiling Water

1 lb Dark Sweet Cherries, Drained

1 c Coca-Cola (Instead of the

-(1 Can)

-cold water) 1/2

c Chopped Celery

1 sm Can Crushed Pineapple,

1/2 c Chopped Nuts

Recipe Instructions:

Here is a Salad using Coke instead of water. Yield: 6 Servings Dissolve the gelatin in the boiling water. Add the Coke instead of the cold water. Chill until partially set and add the pineapple, cherries, celery and nuts. Chill until firm and fully set.

Watermelon with Blackberries

Recipe Serves: 6

Recipes Ingredients:

3 slices watermelon, 3/4 inch thick

1-1/2 cups blackberries

2 medium pears

1/4 cup light rum or apple juice

Recipe Instructions:

Cut each watermelon slice into 10 wedges. Cut rind from wedges; remove seeds. Arrange wedges on 6 dessert plates. Top with blackberries. Refrigerate at least 1 hour. Peel pears; cut into fourths and remove cores and stems. Place pears and rum in Blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Spoon over watermelon and blackberries. 6 servings

Summer Fruit Crisp

4 cups sliced peaches, nectarines, plums, apricots and/or blackberries

2 tablespoons white sugar

1 cup all-purpose flour

1/4 cup old fashioned oats, uncooked

1/4 cup brown sugar

6 tablespoons reduced-fat margarine

1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1. Heat oven to 375 degrees F.

2. In a large bowl, mix fruit with white sugar. Set aside.

3. In a 9-inch square baking dish, mix flour, oats, brown sugar, margarine,

cinnamon and nutmeg. Blend with fork until crumbly. Set aside 1 cup to use

as topping.

4. Press remaining crumbs into the bottom of the dish. Arrange fruit evenly

over crumbs. Sprinkle with topping.

5. Bake for 35 to 40 minutes, or until fruit is tender. Let cool slightly before

serving.

Preparation time: [20 minutes, plus 35 to 40 minutes baking time

Makes 6 (1-cup) servings

Fresh Fruit Frappe

Recipe Serves: 4

Recipes Ingredients:

1 cup cut-up cantaloupe or

honeydew melon

1 cup cut-up pineapple

1 cup cut-up mango

1 cup Strawberry halves (about

1/2 pint)

1 cup orange juice

2 tablespoons sugar

Crushed ice

Recipe Instructions:

Mix all ingredients except ice. Fill Blender half full of mixture; add crushed ice to fill to top. Cover and blend on high speed until uniform consistency. Repeat with remaining mixture. Serve immediately. Garnish with Fruit if desired. 4 servings

Cantaloupe Sorbet (I've done this, its excellent)

Recipe Serves: 6

Recipes Ingredients:

1 tbsp. honey

3 tbsp. fresh lemon juice

1 cup sugar

1 cup water

2 large or

3 medium cantaloupes

3 tbsp. brandy

Recipe Instructions:

Bring honey, lemon juice, Sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar Syrup and the cantaloupe puree. Mix well and freeze in an Ice Cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the Freezer until needed, no more than 3 days. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted; then substitute lime Juice for lemon juice

Summer Fruits Spinach Salad

Vegetarian, Gluten-Free

Serves 2–4

1 cup cantalope chunks, bite-size

1 cup honeydew melon chunks, bite-size

1 cup fresh pineapple chunks, bite-size

1 cup loosely packed fresh baby spinach leaves (torn into bite-size pieces)

1 cup red grapes, cut in half

2 TB crumbled Maytag blue cheese, optional

1/4 cup chopped walnut pieces, toasted

Dressing

1 tsp poppy seeds

2 TB honey

1 TB lemon juice

Make the dressing by whisking together the honey, lemon juice and poppy seeds. Toss fruit, spinach and blue cheese with the dressing in a large bowl. Transfer salad to two individual serving plates and sprinkle with toasted walnut pieces.

SUMMER FRUIT SALAD WITH MINT SUGAR

Active time: 20 min Start to finish: 25 min

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

Broiled Tuna Steaks with Fruit Salsa

Preparation time: 30 minutes

Number of servings: 6

Ingredients

1 ripe peach

1/2 ripe avocado

1 banana

4 large, ripe strawberries

1 kiwi

1/2 cup pineapple

1/4 cup red or Vidalia onion

2 Tbsp fresh ginger

1 tsp olive oil

2 Tbsp lime juice

1 1/2 lbs tuna steaks

fresh cracked pepper

Directions

Wash and cut all ingredients, except fish, into very small pieces. Mix with oil and lime juice, and let stand in refrigerator for 1 to 2 hours.

Grill or broil fish, seasoned with fresh cracked black pepper until done, about 10 minutes per inch of thickness of fish.

Top fish with chilled fruit salsa

Peach-Apricot Pie

Recipe Serves: 8

Recipes Ingredients:

1 pk For 9-inch two-crust pie

6 c Sliced fresh peaches

3/4 c Packed brown sugar

-(8 to 10 medium)

1/4 c Apricot jam or preserves

1 ts Lemon juice

1/3 c All-purpose flour

1 tb Margarine or butter

1/4 ts Ground cinnamon

Recipe Instructions:

Make this southern favorite at summer's peak with juicy, ripe peaches. Heat Oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry-lined Pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and Juice begins to bubble through slits in crust. Serve with Ice Cream and Raspberry-Currant Sauce if desired. 8 SERVINGS

Cream for Fruit

Recipe Serves: 1

Recipes Ingredients:

1 1/2 c Sweet milk

Butter size of a nutmeg

2 Egg whites

1 ts Cornstarch

1 tb Sugar

Recipe Instructions:

This recipe is an excellent substitute for pur cream, to be eaten on freh berries and fruit. Heat one cup of Milk until boiling. Beat whites of two eggs together with sugar, Butter and then add half a cupful of cold Milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk. Cook until it thickens -- IT MUST NOT BOIL--. Set aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer.

Sorbet Raspberry

Recipe Serves: 6

Recipes Ingredients:

2 oz. sugar

2 oz. water

6 oz. raspberries, pureed

lemon Juice to taste

Recipe Instructions:

Place Sugar and water in saucepan. Heat, stirring, to dissolve sugar. Remove from heat; let cool. Stir in raspberries and lemon juice. Strain through cheesecloth. Place in ice-cream freezer; freeze according to manufacturer's instructions. MAKES SIX SCOOPS

COLLECTION OF BLUEBERRY RECIPES

Blueberry Ice Cream

2 pints blueberries
1 quart whole cream
2 egg yolks or equivalent pasteurized egg substitute
¾-cup sugar
¼-cup water
1 lemon, juice & zest
pinch salt

Pick through Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.

In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill.

For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Makes about 1.5 quarts or about 12 half-cup servings.

Blueberry Egg Nog

1 egg
3/4 cup cold milk
1/4 cup fresh blueberries
1 tablespoon honey

Combine all ingredients in blender until smooth. Enjoy!

Blueberry Smoothie

6 ounces (180g) Blueberries (fresh or frozen)
6 ounces (180g) yogurt (vanilla or blueberry)
1 tablespoon honey (if plain yogurt is used)
1/2 cup ice (3 ice cubes)

Blend well at high speed. Serve immediately.

Blueberry Smoothie serves 2.

Blueberry Custard Parfait

4 eggs slightly beaten OR;
6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
2-1/2 cups milk
1-1/2 teaspoons vanilla
2 pints fresh blueberries

In a large saucepan, blend together eggs, sugar and salt. gradually stir in milk. Cook, stirring constantly, over low heat until mixture thickens just enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in icewater and stirring for a few minutes. Cover and chill thoroughly. Spoon blueberries into dessert or parfait glasses. Spoon custard sauce over berries.

Red, White & Blueberry Parfait

Blueberries make this simple parfait a true-blue American tribute, perfect for 4th of July get-togethers. Use stemmed plasticware for an easy yet elegant presentation.

2 cups blueberries
2 cups strawberries
White chocolate pudding (two 3-ounce packages of instant white chocolate pudding)
White chocolate or whipped topping for garnish

Gently wash and thoroughly drain berries. Slice strawberries in half and set aside. Prepare pudding according to package directions. Cover bottom of dessert glasses with blueberries. Top with a layer of pudding. Place strawberries around glass with red sides facing out. Top with another layer of pudding, and a final layer of blueberries. Garnish with white chocolate shavings or whipped topping. Decorate with American flags. Serves 4-6.

Blueberry Sauce

Combine 1/3 cup sugar and 1/4 cup water. Heat to boiling. Stir in I pint fresh blueberries and I tablespoon orange-flavored liqueur. Makes 2 cups.

Blueberry-Lemon Squares

2 cups rinsed blueberries
2¼ cups all-purpose flour
½ cup powdered sugar
1 cup (½ lb.) butter
4 large eggs
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
½ teaspoon baking powder

Mix flour and ½ cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9x13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Blueberry Buttermilk Muffins

2-1/2 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1/4 pound butter
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, beaten
1-1/2 cups fresh or frozen blueberries, rinsed and drained

Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter which has been melted and browned slightly. Mix well. Fold in blueberries. Fill well-greased muffin tins half full and bake at 400°F for 20 minutes. Serve warm.

Yield: 24 small muffins

Blueberry Potato Pancakes

2 tablespoons flour
2 eggs, well beaten
1 teaspoon salt
6 raw potatoes, peeled and grated (3 cups)
1/4 teaspoon baking powder
I cup blueberries

In medium bowl, mix flour. salt and baking powder. Add eggs. Drain excess liquid from grated potatoes and add potatoes to egg mixture. Mix well with wooden spoon. Carefully fold in blueberries. Drop batter by heaping tablespoons onto hot greased skillet. Fry over medium heat until golden brown and crisp on edges. Turn carefully and brown on other side. Serve plain or with warm blueberry sauce. Yield: about 20 cakes.

Glazed Blueberry Breakfast Rolls

1 (10 ounce) can refrigerated pizza crust dough
Vegetable cooking spray
flour

Blueberry filling:

3/4 cup blueberries, finely chopped
2 tablespoons orange juice
2 tablespoons sugar
2 teaspoons corn starch
1 teaspoon grated orange peel

Glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon grated orange peel

Preheat oven to 375°F. Coat 12 muffin cups with vegetable cooking spray. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle icing over rolls.

Yield: 12 rolls

Blueberry Omelet

2 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper
1/2 to 1 tablespoon butter
1/2 cup fresh blueberries or blueberry sauce

Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high Heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill with warm blueberries. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist.

Blueberry Chicken Breast

1/2 teaspoon Cajun spices (or more, to taste)
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup (80ml) red wine
2 cups (300g) blueberries
1 teaspoon grated lemon rind
1/4 teaspoon salt (optional)

Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add blueberries, lemon rind and salt. Simmer for 5 minutes. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve. serves 4.

Chicken Pasta Salad with Blueberries

Dressing

1 cup red wine vinegar dressing

Salad

3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese.

Yield: 12 (1 cup) servings

Blueberry Fool

1 tbsp. butter
2 cups blueberries
1/3 cup sugar
1-1/2 cups heavy cream

This old English pudding, or dessert, is best served either icy cold or semi-frozen.

Step 1
Melt the butter in a small saucepan over medium heat. Wash and stem blueberries. Add to pan with sugar and cook, covered, for fifteen minutes. Stir occasionally. Remove from the heat, then mash with a fork or puree in a blender or food processor. Allow the sauce to cool thoroughly.

Step 2
Whip the cream until soft peaks form, then gently fold in the blueberry sauce. Refrigerate until ready to serve. Scoop it into the frosted bowls and garnish with additional berries and a dollop of whipped cream. Makes 6 servings.

Blueberry Ice Cream

2 pints blueberries

1 quart whole cream

2 egg yolks or equivalent pasteurized egg substitute

¾-cup sugar

¼-cup water

1 lemon, juice & zest

pinch salt

For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Makes about 1.5 quarts or about 12 half-cup servings.

Blueberry Egg Nog

1 egg

3/4 cup cold milk

1/4 cup fresh blueberries

1 tablespoon honey

Combine all ingredients in blender until smooth. Enjoy!

Blueberry Smoothie

6 ounces (180g) Blueberries (fresh or frozen)

6 ounces (180g) yogurt (vanilla or blueberry)

1 tablespoon honey (if plain yogurt is used)

1/2 cup ice (3 ice cubes)

Blend well at high speed. Serve immediately.

Blueberry Smoothie serves 2.

Blueberry Custard Parfait

4 eggs slightly beaten OR;

6 egg yolks

1/2 cup sugar

1/4 teaspoon salt

2-1/2 cups milk

1-1/2 teaspoons vanilla

2 pints fresh blueberries

Red, White & Blueberry Parfait

Blueberries make this simple parfait a true-blue American tribute, perfect for 4th of July get-togethers. Use stemmed plasticware for an easy yet elegant presentation.

2 cups blueberries

2 cups strawberries

White chocolate pudding (two 3-ounce packages of instant white chocolate pudding)

White chocolate or whipped topping for garnish

Blueberry Sauce

Combine 1/3 cup sugar and 1/4 cup water. Heat to boiling. Stir in I pint fresh blueberries and I tablespoon orange-flavored liqueur. Makes 2 cups.

Blueberry-Lemon Squares

2 cups rinsed blueberries

2¼ cups all-purpose flour

½ cup powdered sugar

1 cup (½ lb.) butter

4 large eggs

1 teaspoon grated lemon peel

1/3 cup lemon juice

1 cup granulated sugar

½ teaspoon baking powder

Blueberry Buttermilk Muffins

2-1/2 cups all-purpose flour

1 cup sugar

1 cup buttermilk

1/4 pound butter

2-1/2 teaspoons baking powder

1/4 teaspoon salt

2 eggs, beaten

1-1/2 cups fresh or frozen blueberries, rinsed and drained

Yield: 24 small muffins

Blueberry Potato Pancakes

2 tablespoons flour

2 eggs, well beaten

1 teaspoon salt

6 raw potatoes, peeled and grated (3 cups)

1/4 teaspoon baking powder

I cup blueberries

Glazed Blueberry Breakfast Rolls

1 (10 ounce) can refrigerated pizza crust dough

Vegetable cooking spray

flour

Blueberry filling:

3/4 cup blueberries, finely chopped

2 tablespoons orange juice

2 tablespoons sugar

2 teaspoons corn starch

1 teaspoon grated orange peel

Glaze:

1/2 cup powdered sugar

1 tablespoon milk

1/2 teaspoon grated orange peel

For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle icing over rolls.

Yield: 12 rolls

Blueberry Omelet

2 eggs

2 tablespoons water

1/4 teaspoon salt

Dash pepper

1/2 to 1 tablespoon butter

1/2 cup fresh blueberries or blueberry sauce

Blueberry Chicken Breast

1/2 teaspoon Cajun spices (or more, to taste)

4 halves boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 medium onion, finely chopped

2 teaspoons olive oil

1/3 cup (80ml) red wine

2 cups (300g) blueberries

1 teaspoon grated lemon rind

1/4 teaspoon salt (optional)

Chicken Pasta Salad with Blueberries

Dressing

1 cup red wine vinegar dressing

Salad

3 cups spiral pasta

2 cups (about 1 pound) cooked chicken, cubed

1 cup sliced celery

1 cup fresh blueberries

1 cup pea pods, trimmed, cut-in-half

1/2 cup finely chopped red pepper

1/4 cup chopped parsley

1/4 cup chopped red onion

1/4 cup red wine vinegar dressing

2-3 tablespoons chopped fresh basil

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Yield: 12 (1 cup) servings

Blueberry Fool

1 tbsp. butter

2 cups blueberries

1/3 cup sugar

1-1/2 cups heavy cream

This old English pudding, or dessert, is best served either icy cold or semi-frozen.

Step 1

Melt the butter in a small saucepan over medium heat. Wash and stem blueberries. Add to pan with sugar and cook, covered, for fifteen minutes. Stir occasionally. Remove from the heat, then mash with a fork or puree in a blender or food processor. Allow the sauce to cool thoroughly.

Step 2

Whip the cream until soft peaks form, then gently fold in the blueberry sauce. Refrigerate until ready to serve. Scoop it into the frosted bowls and garnish with additional berries and a dollop of whipped cream. Makes 6 servings.

BLUEBERRY COBBLER

--------------------------------------------------------------------------------

1/2 c. butter

1 c. self-rising flour

2 c. sugar (divided)

1 c. milk

4 c. blueberries

Melt butter in a 13 x 9 x 2 inch pan. Combine flour, 1 cup sugar and milk; mix well. Pour over melted butter. Do not stir. Combine remaining sugar and 2 tablespoons flour along with blueberries in a saucepan. Bring to boil. Pour over batter. Do not stir. Bake at 375 degrees for 30 minutes or until brown. Serve warm or cool.

Blueberry Cobbler

      1 c Flour
      1 c Sugar
      1 c Milk
      1 ts Vanilla
      1    Egg
      1    Stick of butter
     16 oz Blueberries

Melt butter in a 9x13 inch baking dish. Add all ingredients
except the blueberries in a large mixing bowl. Mix well; then,
when margarine is melted, pour the ingredients into the baking
dish. Add the blueberries. Don't mix them in; just add them.
Bake at 350 degrees.

SANDWICH IDEAS FOR EVERYONE

Classic Club Sandwich

Difficulty: Easy

Prep Time: 10 minutes

Yield: 4 main-course servings.

12 slices white bread

3/4 cup mayonnaise

8 romaine lettuce leaves

16 slices vine-ripened tomatoes

Kosher salt and freshly ground black pepper

16 slices crispy cooked bacon

16 ounces sliced roasted turkey

16 frill picks, or plastic cocktail swords

Serving suggestions:

Potato chips

Sweet Pickles

Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.

To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.

Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

Greek Style Pocket Sandwich Recipe

Serving Size : 4

1 pound lean beef -- round

1 cup plain lowfat yogurt

1 cup cucumber -- peeled/chopped

1/2 teaspoon garlic -- crushed

1/2 teaspoon dill

2 pita bread -- halved

1 small red onion -- peeled and sliced

MARINADE

2 tablespoons olive oil

1 tablespoon mustard -- prepared, spicy

1/2 cup lemon juice

2 cloves garlic -- minced

1 teaspoon dried oregano

Cut beef crosswise into thin 5x1/2" strips. Combine marinade ingredients and pour over beef strips. Cover and refrigerate for 2-8 hours. In a small bowl, combine yogurt, cucumber, garlic, and dill. Cover and refrigerate.

Preheat oven to 450°F. Drain marinade from beef, place meat in shallow pan and bake until crisp (about 10 min.). Stuff each pita half with beef, then top each with a spoonful of yogurt mix and sliced red onion.

Gourmet Grilled Cheese Sandwiches - Recipe

A grown-up grilled cheese sandwich.

INGREDIENTS

1 tablespoon organic butter
4 large button or cremini mushrooms, sliced
4 large slices sourdough bread
1/4 cup prepared pesto
4 ounces fontina cheese, sliced
Pinch of salt
A few grindings of black pepper

1. Heat the butter in a large nonstick skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes.

2. Meanwhile, spread the top of 2 bread slices with the pesto. Arrange the cheese and cooked mushrooms over the pesto. Sprinkle with salt and pepper and cover with the remaining 2 bread slices. Cook in the same skillet until the cheese melts and the bread is golden, 3 to 4 minutes per side.

Makes 2 sandwiches.

Crab Sandwiches Recipe

1 lb. lump crabmeat

2 Tbs. plus 2 tsp. low fat mayonnaise

2 tsp. fresh parsley, minced

2 tsp. fresh tarragon, minced

1 Tbs. plus 1 tsp. scallions, minced

1/4 lb. low fat cream cheese

2 eggs, beaten

3/4 tsp. Dijon mustard

4 English muffins, split and toasted

Combine the crab, mayonnaise, parsley, tarragon, and scallions in a medium bowl. In a separate bowl, beat together the cream cheese, eggs, and mustard. Spread the crab mixture over the English muffins. Spread the cream cheese mixture on top, and broil the muffins 6 inches from the heat source for 3 minutes.

Waffle Iron Reuben Sandwich

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 2 sandwiches

4 slices rye bread

Russian dressing, recipe follows

8 ounces thinly sliced Swiss cheese

8 ounces sliced baked ham

8 ounces sliced corned beef

1 tablespoon unsalted butter, softened

1 cup sauerkraut, as accompaniment

Preheat a waffle iron.

Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.

Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes. Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.

Russian Dressing:

1 cup mayonnaise

1/4 cup chili sauce

1 tablespoon minced yellow onion

1 tablespoon minced celery

1 tablespoon minced parsley

1 tablespoon heavy cream

1/2 teaspoon dry mustard

1/2 teaspoon Red Pepper Sauce, or other hot sauce

Pinch sugar

Salt

In a bowl, combine all the ingredients and whisk until well blended. Adjust the seasoning to taste. Cover and refrigerate until ready to serve.

Yield: about 1 1/2 cups

Gourmet Chicken Sandwich

Cook Time: 15 Minutes Ready In: 25 Minutes

Yields: 4 servings

"Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold."

INGREDIENTS:

4 skinless, boneless chicken

breast halves - pounded to 1/4

inch thickness

ground black pepper to taste

1 tablespoon olive oil

1 teaspoon minced garlic 2 tablespoons mayonnaise

2 teaspoons prepared Dijon-

style mustard

1 teaspoon chopped fresh

rosemary

8 slices garlic and rosemary

focaccia bread

DIRECTIONS:

1. Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.

2. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa Recipe

(for when you want to impress !!)

Prep Time: 25 minutes

Cook Time: 2 hours 10 minutes

Yield: 6 sandwiches

1/2 ripe pineapple, peeled, core removed

1 orange, zested

1 tablespoon sugar, plus 3 tablespoons, plus 1/4 cup

1/4 vanilla bean split

1 tablespoon lime zest

8 ounces cream cheese, softened

1 tablespoon rum

12 slices Brioche, cut 1/2 inch thick, crust removed

4 to 6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick

6 pieces aluminum foil, cut into 8 by 8-inch squares

4 ounces butter, room temperature

Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.

Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.

To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.

Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.

PLT - Pancetta, Lettuce and Tomato Sandwich

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 sandwiches

3 cups arugula

3 ripe tomatoes, thinly sliced

3 tablespoons unsalted butter

4 slices country-style bread, each 1/2-inch thick

Pancetta, recipe follows (Italian bacon)

1/2 pound whole-milk mozzarella cheese, sliced into 12 slices

Sea salt, preferably gray salt

Basil Mayonnaise, recipe follows

Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.

Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.

Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.

Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

Pancetta:

1 pound pancetta

Drizzle extra-virgin olive oil

Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.

Basil Mayonnaise:

16 large fresh basil leaves

1 1/2 cups mayonnaise

Fresh ground black pepper

Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and

season with freshly ground black pepper, to taste. Puree together until smooth.

Cuban Sandwich

Prep Time: 20 minutes

Yield: 4 sandwiches

4 individual Cuban bread loaves

4 tablespoons butter

1 pound shaved roasted pork

1 pound shaved smoked ham

1/2 pound sliced Swiss cheese

1 cup sliced dill pickles

Preheat the griddle. Slice the bread loaves in half. Smear the butter on both sides of each loaf of bread. Build each sandwich with the roasted pork, ham, cheese and pickles.

Place the sandwiches on the hot griddle and place a waffle iron on top of the sandwiches to flatten the sandwich. Griddle the sandwiches for 2 to 3 minutes on each side. Slice the sandwich in half and serve.

CHATTERS FAV RECIPES

FINALLY THE SECTION IS ADDED WITH RECIPES SUBMITTED BY PEOPLE WE KNOW. I DONT HAVE AS MANY AS I WOULD LIKE TO HAVE BUT NOW THAT SOME ARE POSTED, MAYBE MORE WILL COME IN, COME ON PEOPLE !! SEND EM ON!!

MSSOGA’S TENNESSEE CHICKEN SALAD

1) 4 SKINLESS, BONELESSS CHICKEN BREASTS, (poached or boiled)

2) 5 HARD-BOILED EGGS, COOLED

3) 2 CUPS MAYONNAISE

4) 1/8-CUP DIJON MUSTARD

5) 1/3-CUP SWEET PICKLE RELISH

6) 2 CUPS OF WALNUTS OR PECAN, CHOPPED

CHOP CHICKEN INTO SMALL BITES AND CHOP EGGS FINELY. MIX TOGETHER THE MAYONNAISE, MUSTARD, RELISH AND NUTS. COMBINE WITH CHICKEN AND EGG. ALLOW MIXTURE TO STAND ONE HOUR IN THE REFRIGERATOR WHILE FLAVORS BLEND. SERVES: 8

KWLAME’S FRENCH DIP

LEFTOVER ROAST BEEF

FRENCH SANDWICH ROLLS

GARLIC BUTTER

CHEDDAR CHEESE

FRENCH ONION SOUP(AND OR)

AU JUS MIX

SIMMER SLICED ROAST BEEF IN SOUP AND AU JUS MIX ADDING WATER TO TASTE - ABOUT 30-60MIN

SPREAD GARLIC BUTTER ON ROLLS SPRINKLE WITH CHEESE WRAP IN FOIL AND BAKE AT 225 FOR 30 MIN TURNING ONCE.

ADD THE BEEF DIP AND ENJOY :)

BRIAN_1’S COCONUT SHRIMP

12 COLOSSAL SHRIMP (10 SHRIMP TO THE POUND PEELED AND BUTTERFLIED)

2 C SWEETENED LONG GRAIN COCONUT

¼ C JAPANESE BREAD CRUMBS (PANKO)

1 C FLOUR

2 EGGS , WHIPPED

COMBINE COCONUT AND BREAD CRUMBS IN A SHALLOW DISH. PUT FLOUR AND EGGS IN SEPARATE SHALLOW DISHES.

DIP SHRIMP FIRST IN FLOUR, THEN IN EGG, THEN IN BREAD/COCONUT MIX, COATING WELL WITH EACH ELEMENT.

PLACE SHRIMP NO MORE THAN 3 AT A TIME IN A DEEP FRYER HEATED TO 350 DEGREES. HEAT TILL GOLDEN BROWN ABOUT 4 MINS. REMOVE FROM FRYER AND DRAIN.

CRICKETTE’S CHEESECAKE

28 OZ CREAM CHEESE 6 EGG YOLKS

¾ PT. SOUR CREAM 6 EGG WHITES

1 ½ C SUGAR 2 TSP. VANILLA

2 TSP POTATO STARCH

BEAT EGG WHITES STIFF AND SET ASIDE. MIX CHEESE, BEAT UNTIL SMOOTH. ADD SUGAR, EGG YOLKS, VANILLA AND POTATO STARCH. BEAT WELL. PUT IN SOUR CREAM, BEAT ON LOW TILL WELL BLENDED. FOLD IN EGG WHITES. POUR BATTER INTO WELL GREASED SPRINGFORM PAN (10 INCH) BAKE AT 350 DEGREES FOR 50 MINUTES, TURN OFF OVEN, LET COOL WITH OVEN DOOR CLOSED FOR 2 HOURS. DO NOT OPEN OVEN DOOR FROM TIME CAKE IS PUT IN OVEN UNTIL 2 HOURS AND 50 MINS ARE UP.

REFRIGERATE. THIS IS VERY RICH, BUT LIGHT IN TEXTURE.

JARROD’S RUM AND COKE

4 OZ BACARDI’S RUM

8 OZ COKE

RAYA’S PEANUT BUTTER CAKE

1/2 CUP BUTTER

1 1/4 CUP SUGAR

½ CUP PEANUT BUTTER CHIPS MELTED

2 EGGS

1 TEASPOON VANILLA

2 CUPS FLOUR

I TEASPOON BAKING SODA

1/2 TEASPOON BKING FLOUR

1/4 TEASPOON SALT

1 1/2 CUPS MILK

FROSTING

1 CUP PEANUT BUTTER CHIPS MELTED

1 PACKAGE CREAM CHEESE SOFTENED

1 TEASPOON VANILLA 1/8 TEASPON SALT

3 CUPS CONFECTIONERS SUGAR

2TO 3 TABLESPOONS MILK

IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY AND MELTED PEANUT BUTTER CHIPS, MIX WELL. ADD EGGS, ONE AT A TIME. BEATING WELL AFTER EACH EGG IS ADDED . BEAT IN VANILLA. COMBINE FLOUR BAKING SODA AND SALT ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK. POUR INTO GREASED BAKING PANS BAKE AT 350 FOR 30 TO 35 MIN OR UNTIL TOOTHPICK COMES OUT CLEAN.

FOR FROSTING IN SMALL MIXING BOWL BEAT IN MELTED CHIPS CREAM CHEESE VANILLA AND SALT TILL LIGHT AND FLUFFY AND SUGAR ALTERNATLY WITH ENOUGH MILK TO ACHIEVE SPEADING CONSISTENCY SPREAD BETWEEN LAYERS OVER TOP AND SIDES OF CAKE. YIELD 12 T0 14 SERVINGS

ANDREA’S JUICY OVEN BAKED CHICKEN

1 PACKAGE OF CRACKERS

ITALIAN SEASONING

PARMESEAN

1 CHICKEN OR CHICKEN PIECES

MARGARINE MELTED FOR DIPPING CHICKEN IN.

CRUSH CRACKERS INTO FINE CRUMBS. ADD ITALIAN SEASONING AND PARMESAN IN 1 TSP INTEGRALS FOR YOUR OWN TASTES.

SKIN CHICKEN!!

DIP CHICKEN INOT MARGARINE THAT IS MELTED AND ROLL IN CRACKER

CRUMBS. PLACE IN BAKING PAN AND BAKE UNCOVERED FOR 45 MINS TO 1 HOUR IN 350 DEGREE OVEN.

COMES OUT JUICY ,TENDER AND FULL OF FLAVOR. EXPERIMENT WITH VARIOUS SEASONINGS THAT YOU LIKE.

PINEMTNLADY’S “Soft” Ginger Snap Cookies

Cream together: 3 cups Regular Crisco

1 cup Molasses

4 cups Brown Sugar (packed)

4 Eggs

Sift together: 9 cups Flour

2 tsp Salt

4 tsp Cinnamon

8 tsp Baking Soda

4 tsp Ginger

2 tsp Cloves

* Spices should be fresh-ground for maximum flavor!

Add sifted ingredients slowly to creamed ingredients in a large mixing bowl, blending thoroughly to a stiff dough. Shape into 1”-1 ½” balls and roll in sugar. Place on cookie sheet evenly spaced – do not press down! Cookies will settle slightly when baked.

Bake at 350 degrees for 10-12 minutes. Makes approximately 12 dozen cookies.

NOTE: If you are going to package as gifts or store for later, undercook them by 1-2 minutes to keep them soft and wrap in airtight packaging.

RATTLED’S Crawfish Cornbread

2 cups yellow cornmeal

1 tsp salt

1 tsp baking soda

1 Tbsp baking powder

6 eggs

1/2 cup sliced jalapeno peppers

2 medium onions, chopped

16 oz. grated cheddar cheese

2/3 cup oil

2 large cans cream style corn

2 Lbs crawfish tails

In a large bowl combine dry ingredients. In a larger bowl beat eggs thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal mixture (or vice versa) and mix well. Bake in a 12X14 inch well greased pan for 55 minutes at 375 degrees until golden brown.

May substitute egg beaters and fat free cheese (if you are a trendy yuppie who believes that you can eat a ton of fat free food and not gain weight). You may half the recipe and bake in a 9X13 pan, adjust cooking time to 30 minutes. Good served at room temperature. Best if served to good friends and family.

Enjoy.

KARENREESE’S BEEF CUBE CASSEROLE

BEEF CUBE CASSEROLE

1 CAN FRENCH ONION SOUP

1 CAN CREAM OF MUSHROOM SOUP

1 LB. BEEF CUBES

1 SOUP CAN OF WATER

COMBINE THE SOUPS AND WATER IN A CASSEROLE DISH, ADD BEEF CUBES,

BAKE IN A 325 DEGREE OVEN FOR THREE HOURS, SERVE OVER RICE, NOODLES, TOAST POINTS OR POTATOES. IT IS REALLY EASY. I HAVE ADAPTED THIS FOR A CROCKPOT AS WELL. JUST BROWN THE BEEF CUBES ADD TO SOUPS IN YOUR CROCKPOT AND LET GO ALL DAY. I WILL WARN YOU THE SMELL IS DELICIOUS YOU'LL BE STARVING AFTER SMELLING THIS!!!!! IT'S THE LONGEST THREE HOURS WAITING FOR IT TO GET DOWN.

HELLO. THIS TIME THERE ARE A FEW RECIPES IM POSTING
IDEAS OF WHAT YOU CAN DO WITH LEFTOVER TURKEY,
SEEMS THATS ALWAYS A DILEMA!!

Southwestern Turkey Soup

1 turkey carcass

1-2 cups chopped, cooked turkey

4 quarts water

1 - 28 oz. can whole peeled tomatoes

1 - 4 oz. can chopped chili peppers

3 onions, chopped

2 cloves garlic, minced

2 large carrots, diced

2 ribs celery, diced

1 1/2 c long-grain rice (uncooked)

2 t salt

2 t ground cumin

1 1/2 t dried oregano

1/2 t ground cayenne pepper

¾ t pepper

Place turkey carcass and water in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts.

Add onion, garlic, carrot, celery, and all spices to broth; cook over medium heat 10 minutes. Add turkey and rice; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until rice is tender. Serves 12.

Deep-Dish Turkey Pot Pie

2¼ cups chicken broth, defatted

½ cup chopped celery

¼ cup chopped onions

2 medium carrots, coarsely chopped

3 tablespoons cornstarch

1¾ cups evaporated skim milk

3 cups cooked, chopped turkey

1 cup frozen peas, thawed

¼ cup snipped fresh parsley

½ teaspoon dried sage

3 sheets phyllo dough

In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots.

Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the veggies are tender. In a custard cup, stir the remaining ¼ cup of the broth and the cornstarch until smooth. Slowly stir this into the broth-veggie mixture. Then stir in the milk. Cook and stir over medium heat until the mixture comes to a boil. Reduce the heat. Cook and stir for 1 minute more. Then stir in the turkey, peas, parsley and sage. Transfer the mixture to a shallow 2-quart casserole.

Lay one sheet of the phyllo dough on top of the turkey mixture. Spray the dough with no stick spray. Repeat layering and spraying the phyllo dough two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish. Bake for 35-40

minutes in a 350° F. oven.

Turkey Enchilada Casserole

6 cups turkey

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 large onions, chopped

1½ cans green chile, diced, drained

2 2¼ ounce cans ripe olives, sliced, drained

¾ teaspoon cumin

¼ teaspoon oregano

1 package flour tortilla, cut in 8 pieces

2½ pounds Monterey jack cheese, grated

1½ pints sour cream, divided

Heat undiluted soup. Add onions, chiles, olives and seasonings. Cover bottom of large casserole (or two 9 x 13) with layer of torn tortillas, then layer of turkey, then soup mixture, and then cheese. Repeat layers until casserole is full, except in middle layer put 1½ cups sour cream over cheese. Cover and bake 325° F. for 1 hour. (Bake less if using two baking dishes.) Uncover, add remaining sour cream and bake 20 additional minutes.

Turkey Pasta Fagioli

1 pound uncooked rigatoni pasta

1 small garlic clove, minced

2 tablespoons olive oil

2 bunches broccoli rabe, cleaned and trimmed

1½ cups cooked turkey

1 can (15-16 oz.) cannellini beans, drained

¼ cup drained sundried tomatoes, chopped

1 can (13¾ oz.) chicken broth

½ teaspoon salt

½ teaspoon pepper

¼ cup grated Parmesan cheese

In a large saucepot of boiling salted water, cook pasta as package directs. Meanwhile, in a large nonstick skillet, over medium heat, sauté garlic in oil until lightly browned. Add broccoli rabe and toss to coat; cover and cook about 3 minutes, until just wilted. Stir in turkey, beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5 minutes. Drain pasta; toss with the bean mixture. Sprinkle with cheese.

Turkey Chili Corn Muffin Casserole

1 medium onion, chopped

¼ cup chopped green onion

2 teaspoons cooking oil

2 cups cooked turkey chopped

1 16 ounce can kidney beans

1 16 ounce can peeled tomatoes cut up

1½ teaspoons chili powder

salt and pepper to taste

1 cup yellow corn meal

1 cup sifted flour

2 tablespoons sugar

½ teaspoon salt

4 teaspoons baking powder

1 egg

1 cup milk

¼ cup shortening

Sauté onion and green pepper in cooking oil until tender. Stir in turkey, beans, tomatoes, chili powder and salt and pepper to taste. Bring to boil. Turn mixture into greased 2 qt casserole.

In a separate bowl, Sift flour, cornmeal, sugar, salt, and baking powder into bowl.
Add egg, milk and shortening. Beat until Smooth about 1 minute.

Spoon prepared corn bread batter over turkey chili mixture. Bake 400° F. degree oven for approximately 20 minutes, or until cornbread is done.

Chinese Turkey Salad

1 teaspoon grated orange zest

2 tablespoons fresh orange juice

1 tablespoon rice vinegar

1 tablespoon white-wine vinegar

2 teaspoons soy sauce

1 teaspoon Dijon-style mustard

¼ cup peanut oil

1 tablespoon sesame oil

6 cups cooked turkey, shredded

Freshly ground black pepper, to taste

1 large head romaine lettuce, shredded

2 ribs celery, chopped

½ seedless cucumber, peeled and chopped

4 scallions chopped

Chow Mein noodles

Make the dressing by combining orange zest, orange juice, vinegars, soy sauce, and mustard in a bowl; whisk well. Drizzle the peanut and sesame oils, whisking until dressing is slightly thick.

Toss turkey with pepper and 1/3 cup dressing. Add vegetables and remaining dressing and toss well. Sprinkle with Chow Mein noodles. Serve immediately.

§                TURKEY-MUSHROOM SOUP
§
§                4 cups sliced mushrooms
§                1/2 cup chopped onion
§                1/2 cups each sliced carrots & celery
§                2 cloves garlic, minced
§                2 Tbsp margarine
§                2 Tbsp all-purpose flour
§                1/4 tsp salt
§                1/8 tsp dried whole thyme
§                1/8 tsp dried whole marjoram
§                1/2 cup skim milk
§                1 Tbsp dry sherry
§                1 egg yoke, lightly beaten
§                1 (10 oz) can chicken broth
§                1 cup cubed cooked turkey
§                1/3 cup cooked regular rice
§                1 Tbsp diced pimento
§
§                  Combine mushrooms, onion, celery, carrots, garlic and
§                margarine in a 2-quart casserole; microwave, uncovered at
§                high for 6 to 7 minutes, stirring after 3 minutes.
§                  Add flour, salt, thyme, and marjoram; stir well. Add
§                milk and remaining ingredients, stirring well. Microwave,
§                uncovered at high 6 to 9 minutes or until slightly
§                thickened, stirring every 2 minutes. Yields about 5 cups.

Turkey Paprikash

Serving: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 70 minutes

2 cups cubed cooked turkey
1 large onion, sliced into rings
1 tablespoon butter
1 medium tomato, diced
1 tablespoon paprika
3/4 cup chicken stock
salt and pepper
2/3 cup plain low-fat yogurt
2 tablespoons flour
1 tablespoon tomato paste
3 cups hot cooked pasta
3 tablespoons fresh parsley

Heat the turkey cubes until very hot. Saute the onion in the butter until soft.
Add the diced and saute for a minute or two more. Stir in the paprika, stock, salt,
and pepper.

2. In a small bowl mix together the yogurt, flour, and tomato paste.
Slowly add the yogurt mixture to the pan. Cook and stir till thickened and bubbly.
3. Toss the parsley with the hot pasta.
Place the pasta on a large serving platter and top with the hot turkey cubes.
Spoon some sauce over turkey and pass any remaining sauce with the dish.

BBQ Turkey Sandwich

2 cups turkey
2/3 cup white vinegar
2/3 cup catsup
2/3 tablespoon Worcestershire sauce
2/3 tablespoon black pepper
1 teaspoon hot pepper sauce
2/3 teaspoon salt
1 lemon quartered
4 hamburger buns split horizontally and toasted

1. Cut meat from bones.
2. Cut into cubes.
3. In medium saucepan, over high heat, combine vinegar,
catsup, Worcestershire sauce, pepper, hot sauce, salt, and lemon.
4. Bring mixture to boil.
5. Reduce heat.
6. Simmer uncovered 30 to 35 minutes.
7. Fold in turkey.
8. Cook 5 to 7 minutes until mixture is heated throughout.
9. To serve, spoon barbecue mixture over bottom half of burger
buns.
10.Top with other half.

CRESCENT TURKEY SQUARES

4 ounces cream cheese, softened
3 tablespoons Butter, melted, divided
2 cups chopped cooked turkey
2 tablespoons 2% milk
1 tablespoon chopped green onion
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 ounces refrigerated crescent rolls

Preheat oven to 350°F.

In a medium mixing bowl, combine cream cheese and 2 tablespoons
butter. Add turkey, milk, green onion, pepper and salt; mix well.

Divide crescent rolls and form into 4 rectangles, pressing edges
together to seal. Divide turkey mixture among the rectangles. Fold
dough over mixture and press edges to seal. Place on an ungreased
baking sheet and brush each packet with remaining butter. Bake for 20
to 25 min

Turkey Mandarin Walnut Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

1/3 cup PLANTERS Peanut Oil
3 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 cups torn spinach leaves
8 oz. cooked turkey breast, cut into julienne strips
1/2 cup drained mandarin orange segments
1/2 cup PLANTERS Walnut Pieces, toasted

WHISK oil, mustard, honey and lemon juice. Refrigerate.
LAYER spinach, turkey and orange segments in serving bowl.
Refrigerate until serving time.
TOSS with prepared dressing and walnuts to serve.

Chop Suey
1 tablespoon light sesame oil
1/2 cup celery, sliced diagonally
½ cup green onions, sliced diagonally
2 –3 cloves of garlic, peeled and slivered
½ cup diced red pepper
2 cups cooked turkey meat, cut into a 2-inch julienne
1 cup mung bean sprouts, rinsed and drained
3 –4 Roma tomatoes, seeded and cut into wedges
1 cup chicken broth
1 tablespoon soy sauce
2 tablespoons dry sherry
1 ½ tablespoons cornstarch
Salt and pepper to taste
1 –2 teaspoons red chili sauce, optional

Heat the oil in a heavy skillet or wok over high heat for 2 minutes.
Stir fry the celery, onions, garlic and red pepper for 2 to 3 minutes.
Add the turkey, bean sprouts and tomatoes. Cook until heated through.
Mix the broth, soy sauce, sherry and cornstarch together.
Pour into the skillet and cook until the mixture thickens. Season with salt and pepper.
Stir in the red chili sauce, if you desire. Serve over white rice or pan-fried noodles.

Turkey Monte Cristo

Egg Batter
2 Large eggs
1/2 Cup skim milk (or whole milk may be used)
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper

In a shallow container, whisk together eggs, milk, salt and pepper. Set aside.

Assembly
8 Slices French bread, cut 3/4-inch thick
4 Ounces Swiss cheese, sliced thin
16 Ounces COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
1/4 Cup whole berry cranberry sauce
As needed unsalted butter

For each sandwich, place 1/2-ounce cheese atop one slice French bread.
Add 4 ounces sliced turkey, 1 tablespoon cranberry sauce and another 1/2-ounce cheese.
Top all with second bread slice.
Repeat with all ingredients to assemble a total of 4 sandwiches.
Dip both sides of sandwiches in egg batter.
On lightly greased hot griddle, over medium heat, cook sandwiches on both sides
until lightly browned and cheese has melted. Slice on the diagonal and serve immediately

Slow Cooker White Turkey Chili

Ingredients
1 Cup chopped onion
1 Cup chopped celery
4 Cups COOKED TURKEY, chopped
2 15.5 - Ounce Cans great Northern beans, drained
2 11-Ounce Cans white shoepeg corn, undrained
1 4-Ounce Can chopped green chilies
1 Quart TURKEY BROTH
1 Teaspoon ground cumin
1/2 Cup Mozzarella cheese, grated

Place cooked turkey and all other ingredients in a slow cooker.
Mix well and cook on LOW for 6 to 8 hours.
For a thicker sauce, remove the cover for the last hour.
Sprinkle with Mozzarella cheese.

Turkey Empanada Filling

INGREDIENTS:

3 cups turkey, shredded or diced
2 onions sliced
1/2 teaspoon salt
1 teaspoon sugar
1 cup raisins, soaked in warm water
1/4 teaspoon chile powder
juice of 1 orange
1 teaspoon orange zest
1 teaspoon oil
PREPARATION:

Heat oil over medium heat and add in onions and sugar.
Cook until onions caramelize and turn brown. Add in turkey, raisins, salt,
chile powder, orange juice and orange zest.
Continue to cook over medium heat until mixture is thickened.

Use as a filling for empanadas. For This Recipe Use...
Empanada Dough

Empanada Dough

(YOU CAN USE THIS FOR ALL KINDS OF FILLINGS,,, EVEN FRUIT)

INGREDIENTS:

3 cups flour
pinch of salt
2 teaspoons sugar
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup chicken stock
1 egg
oil or shortening for frying
PREPARATION:

Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives
until the mixture resembles coarse meal. Whisk egg and mix into chicken broth.
Mix the broth and egg into the flour mixture and knead until dough forms.
Cover and refrigerate for 30 minutes.
Lightly flour a surface and roll out dough to 1/4 inch thick.
Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.
Place 1 tablespoon of filling in the center of the dough circle for small empanadas,
2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together.
Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

THE VEGETARIAN AND MEATLESS RECIPES ARE STILL ON, I'VE MOVED THEM TOWARD THE END.

HERE ARE STRAWBERRY RHUBARB RECIPES SOME OF WHICH HAVE ORIGINATED IN

LANCASTER COUNTY,,,, ENJOY!!!!

Secret Ingredient Strawberry-Rhubarb Pie
Ingredients

A local recipe,,,

1 recipe pastry for double-crust pie
1 cup sugar
1/4 cup and 1 tablespoon cornstarch
1/2 of a 12.5-oz. can almond cake and pastry filling (NOT almond paste about 1/2 cup)
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups fresh rhubarb, sliced
1-1/2 cups fresh strawberries, sliced
2 tablespoons butter
1 slightly beaten egg white
2 tablespoons sliced almonds

Directions

Prepare pastry for double-crust pie. On a lightly floured surface, roll out half the pastry to a 12-inch circle. Line a 9-inch pie plate with the pastry.

In a large bowl stir together sugar, cornstarch, almond filling, lemon juice, nutmeg and salt. Stir in rhubarb and strawberries. Transfer mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Dot filling with butter.

Roll out remaining pastry to a 12-inch circle. Cut slits in remaining pastry. Place on filling and seal.

Bake in a 425°F. oven for 15 minutes, then lower temperature to 375°F. for an additional 45 minutes. During the last 10 minutes of baking, quickly brush top with egg white and sprinkle with almonds. Cool on a wire race. Makes 8 servings.

Strawberry Rhubarb Slump

A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate1 pint strawberries, green tops removed, cut into large pieces

2 cups cut-up rhubarb
1/2 cup sugar
1/2 cup water
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream

In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.

Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.

Serve in shallow bowls, topped with whipped cream.

Strawberry-Rhubarb Cake
Lancaster PA

This is a pretty cake too, LOVE THIS ONE

Ingredients

5 cups fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1 (regular size) package strawberry gelatin
2 cups mini marshmallows
1 package yellow cake mix that needs oil

Directions

Preheat oven to 350°F. Place rhubarb pieces in a 9x13” pan. Pour sugar over rhubarb, then pour the gelatin over the sugar. Place marshmallows over top of gelatin.

Mix yellow cake according to packager directions and pour over top of marshmallows. Bake at 350° until the cake is done, about 45 to 55 min

Strawberry Rhubarb Bars

Filling:
1 cup sliced fresh or frozen rhubarb
1/3 cup water
1 tbsp. sugar
12-ozs. strawberry preserves
2 tbsp. cornstarch
1 tsp. grated orange peel

Bar:
1-1/2 cups quick cooking or old fashioned rolled oats
1 cup flour
3/4 cup firmly packed brown sugar
2 tbsp. toasted wheat germ
1/4 tsp. baking soda
1/4 cup butter

Drizzle Topping:
3/4 cup confectioners' sugar
3 tbsp. orange juice - (3 to 4)

Heat oven to 350ºF.

Combine rhubarb, water and sugar in saucepan. Bring to a boil. Reduce heat to low. Cover and cook until rhubarb is very soft.

Combine preserves, cornstarch and orange peel in small bowl. Stir into rhubarb mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.

Combine all bar ingredients except butter in large bowl. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Press remaining mixture onto bottom of ungreased 8-in. square baking pan.

Bake for 19 to 24 minutes or until edges are lightly browned.

Spread rhubarb mixture to within 1/4-in. of edge of crust. Crumble reserved crumb mixture over filling.

Continue baking for 25 to 30 minutes or until golden brown. Cool completely.

Stir together drizzle ingredients in small bowl until desired consistency. Drizzle over cooled bars.

Makes 16 bars.

Fruit Salsa With Cinnamon Tortilla Chips

Chips:
2 large (10-inch) flour tortillas
3 tablespoons butter or margarine, melted
1 teaspoon cinnamon
2 tablespoons sugar

Salsa:
1 crisp apple, unpeeled, cored and finely diced
1 navel orange, peeled, seeded and finely diced
1 slice pineapple, finely diced
1 small handful strawberries, finely diced
Juice of 1 lime
1 tablespoon honey
1 tablespoon fresh mint leaves, minced
1/2 jalapeno, finely diced, optional

Chips: Preheat oven to 375 degrees. Stack tortillas, and cut into 8 sections with a pizza cutter or large knife. Brush tortilla sections with butter and place on an ungreased cookie sheet.

Sprinkle tortillas evenly with cinnamon and sugar. Bake for 8 minutes, or until tortillas begin to crisp.

Salsa: In a bowl, combine apple, orange, pineapple, strawberries, lime juice, honey, mint and jalapeno.

Serve dip with cinnamon tortilla chips.
Makes 8 servings.

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.

Strawberry Pizza

crust:
1 cup all purpose flour
1 stick butter (1/4 pound)
1/4 cup powdered sugar.

Blend well and pat into bottom of a pizza pan evenly. (You will need to use your fingers and press it gently and repeatedly to cover the pan with a thin layer of dough,) Bake at 325 till golden brown. Cool.

Filling:
8 oz cream cheese
1/2 cup granulated sugar

Beat until very smooth and soft. Spread over the cooled crust.

Topping:
8 - 10 oz jar of strawberry glaze
Small basket of fresh, ripe strawberries, sliced

Combine and spread on top of pizza. Chill one hour and serve with cool whip (or whipped cream, if you want to live recklessly!)

AMARETTO STRAWBERRIES

1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Slivered almonds

Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.

Makes 4 servings.

FRIED STRAWBERRIES WITH HONEY CREAM
4 c. fresh strawberries
Oil for deep frying
1 c. flour
1 tbsp. Sugar
2 beaten eggs
1/2 c. dry white wine (i.e. chardonnay, chablis)
2 tbsp. cooking oil
1/2 c. sugar
1 recipe Honey Cream

Wash strawberries, remove stems. Pat dry with paper towels. Set aside. In a large saucepan or deep fryer heat 2 inches oil to 375 degrees. Meanwhile, combine flour and 1 tablespoon sugar. Make a well in the center. Combine eggs, wine and the 2 tablespoons oil; add to flour mixture. Beat until smooth. Dip berries, a few at a time, into batter. Fry strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating. Serve warm with Honey Cream. Makes 8 servings.

RHUBARB STREUSEL COFFEE CAKE

Filling:
3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced fresh rhubarb

Cake:
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1 egg, beaten

Filling:
In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.

Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.

Cake:
Combine milk and lemon juice. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.

To the remaining flour mixture add baking powder, baking soda, and walnuts.

Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.

Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the filling. Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 50 minutes.

Strawberry-Cream Angel Food Cake

1 plain angel food cake, baked and cooled
1 (8-ounce) package cream cheese, at room temperature
1 (12 ounce) can condensed milk
1/3 cup lemon juice
2 teaspoons almond liqueur, plus 2 teaspoons, or 1/2 teaspoon almond extract, plus 1/2 teaspoon almond extract
2 1/2 cups sliced fresh strawberries
1 cup heavy cream
2 tablespoons confectioners' sugar
Whole strawberries, stems removed, as garnish

Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

STRAWBERRY JELLY ROLL

8 egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 1/2 cup sugar
1/4 cup oil
1 teaspoon vanilla
3/4 cup self-rising flour, sifted
1/4 cup powdered sugar, sifted

1 (8-ounce) package strawberry-flavored cream cheese
1/4 cup sour cream
1/4 cup strawberry jam
1 cup strawberries, chopped

Preheat the oven to 375 degrees F.

Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.

In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.

In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.

CHOCOLATE COVERED STRAWBERRIES

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

SALADS

Orange Wild Rce Salad With Smoked Turkey

I liked the smokey saltiness of the turkey matched with the sweetness of the orange and the dried cherries. I would make this again.

INGREDIENTS:

6 cups water
1 cup uncooked wild rice
1 cup orange sections (about 4 oranges)
1/2 cup diced celery
1/3 cup dried sweet cherries or sweetened dried cranberries (such as Craisins)
1/2 pound smoked turkey breast, diced
1/4 cup thawed orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

Bring water to a boil in a medium saucepan; stir in rice. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain; cool. Place rice, oranges, celery, cherries, and turkey in a bowl.
Combine orange juice concentrate and remaining ingredients; stir well with a whisk. Pour over rice mixture; toss well. Cover and chill.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil

1 pound slender asparagus, tough ends trimmed

6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Whisk first 5 ingredients in small bowlto blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.

Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

GREENS AND BEANS SALAD

TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl.

1 head escarole, chopped
1 head green or red leaf lettuce, chopped
1 (15-ounce) can cannellini beans, drained
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.

In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.

WALDORF SALAD

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

SPINACH SALAD

Dressing:
1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil

Salad:
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.

For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

MEATLESS RECIPES

I HOPE YOU LIKE THE RECIPES HERE,,, MOST OF THEM I HAVE TRIED AND ARE VERY GOOD!

POTATO GNOCCHI WITH SPINACH AND YELLOW SQUASH

Yield: 4 servings (serving size: 1 cup)

INGREDIENTS:

1 (1-pound) package vacuum-packed potato gnocchi (such as Ferrara)
1 tablespoon olive oil
1 yellow squash, quartered lengthwise and thinly sliced
1 1/2 teaspoons bottled minced garlic
1 (10-ounce) package fresh spinach, torn
1/4 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or grated sharp provolone cheese

INSTRUCTIONS:

Cook gnocchi in boiling water according to package directions.
While gnocchi cooks, heat oil in a large skillet over medium heat. Add squash; sauté 4 minutes or until crisp-tender. Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Add gnocchi and cheese; stir gently. Serve immediately.

BAKED EGGPLANT WITH SAVORY CHEESE STUFFING

Yield: 4 servings (serving size 1 stuffed eggplant half)

it tastes GREAT. Savory is a great way to describe the stuffing. I love feta cheese. Second reason is all the veggies in it. This is packed! Its a beautiful vegetarian main course. Thats my kind of main course. It was very hearty and filling, too!

INGREDIENTS:

2 medium eggplants, each cut in half lengthwise (about 2 lbs)
cooking spray
1 (1-ounce) slice white bread
1 tsp extra virgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 tsp chopped fresh oregano or ¼ tsp dried oregano
2 garlic cloves, minced
3/4 cup (3 oz) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 tsp salt
1/4 tsp freshly ground black pepper

INSTRUCTIONS:

Preheat oven to 400 degrees.
Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3" thick shell; reserve eggplant shells. Chop pulp.
Reduce oven temperature to 350 degrees.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure /2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about ½ cup onion mixture; sprinkle with breadcrumb mixture. Place on baking sheet; bake at 350 degrees for 30 minutes or until thoroughly heated and lightly browned.

MUSHROOM SOUP

Adding bread thickens the soup.

INGREDIENTS:

2 c. boiling water
1 (2 oz) package dried porcini mushrooms
2 T. olive oil
4 c. sliced yellow onion
5 T. chopped fresh flat leaf parsley, divided
6 garlic cloves, minced
1 c. dry white wine
4 c. (about 8 oz) chopped portobello caps
3 (8 oz) packages presliced button mushrooms
4 c. water
2 (14 1/2 oz) cans vegetable broth
4 (1 oz) sliced French bread
1/2 tsp. black pepper
1/4 c. half and half
1/4 c. fat free sour cream

INSTRUCTIONS:

Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.
Heat oil in a stockpot over medium-high heat. Add onion; saute 5 minutes.
Add 2 T. parsley and garlic, and saute 5 minutes. Add wine, bring to a boil. Cook 5 minutes.
Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.
Add porcini mixture, 4 c. water, broth, and bread; bring to a boil.
Reduce heat; simmer 30 minutes.
Stir in pepper; let stand 5 minutes.
Place one-fourth of mushroom mixture into a food processor or blender; process until smooth. (Heed your blender! Mine advises only 1 c. hot liquid at a time--it's written right into the glass.)
Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.
Combine half and half and sour cream.
Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 T. sour cream mixture and 1 tsp. parsley.

Eggplant and Portabello Mushroom Melts

INGREDIENTS:

4 portobello mushrooms (about 10 ounces)
4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
1/4 cup balsamic vinaigrette (such as Wish-Bone), divided
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
4 (1/2-ounce) slices provolone cheese
4 (2-ounce) onion rolls, halved
1/2 cup spinach leaves

INSTRUCTIONS:

Preheat broiler.
Remove stems from mushrooms; discard stems. Remove brown gills from the undersides of mushrooms using a sharp knife; discard gills. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over; brush with 1 tablespoon vinaigrette. Broil for an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil for 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.

Mock Crab Cakes

( you cant believe how they taste like real thing, I love these, gg)

2 cups zucchini, grated
2 large eggs, lightly beaten
1 cup fine dry breadcrumbs
3 green onions, chopped
2 teaspoons Old Bay Seafood seasoning
1 teaspoon mayonnaise
Vegetable oil
Tartar sauce (optional)

Drain grated zucchini well, pressing between layers of paper towels.

Combine zucchini and next 5 ingredients in a large bowl. Divide mixture into 8 portions, shaping each into a patty. (Mixture will be soft.)

Pour oil to a depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce, if desired.

Yield: 8 servings.

SUGAR SNAP PEAS AND PASTA   ( THIS IS REAAAAAAAALLY GOOD, GG)

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additionalfor serving

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.

Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.

Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

Makes 4 main-course servings.

"Sausage"-Stuffed Acorn Squash

2 acorn squash (about 1-lb. each)
Vegetable cooking spray
1 small onion, chopped
1 clove garlic, minced
1/2 pkg. (4-oz. size) sausage-style all-vegetable protein patties, or links, crumbled
1/2 cup chopped tomato
1/4 water
1/2 cup cooked rice
1/2 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
Salt and pepper, to taste
Parsley, minced, as garnish

Cut squash in half and scoop out seeds. Place squash, cut sides down, in baking pan; add 1/2 inch water. Bake, covered, at 400ºF. until flesh is fork-tender, about 30 minutes. Drain.

Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and crumbled vegetable protein patties 2 to 3 minutes. Add tomato, water, rice, sage, and thyme. Cook over medium to medium-high heat
until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.

Fill squash halves, sprinkle with parsley, and serve. Spoon squash from shell to eat with filling.

STUFFED GRAPE LEAVES     ( I DONT GET TO HAVE THESE OFTEN ENOUGH, GG)

Comments from a cook in CA: The yogurt dip is great! Could be used with the dolmades recipe I previously tested. Difference between the two is that one is made with meat and bulgar. This one is made with rice, raisins and pine nuts. I used 50 fresh grape leaves from the farmers market that I first blanched in boiling water (30 seconds on each side) in groups of 10. Used Brown rice instead of white rice. The stuffing was very nice. I was not crazy about the chickpeas but my husband insists they add needed texture and taste. Too bad because without the point count becomes 3 for 2 points (or in my case 6 for 2 points because I made so many little ones in order to use all the grape leaves). I baked them only 15 minutes because they were already getting burned on the bottom. Might next time cook them in the dolmades sauce as they seemed to need it. Took them to a family party. Everyone liked them.     (KEPT THIS GOOD TIP WITH IT, GG)

INGREDIENTS:

1 c. plain low fat yogurt
3 T. chopped fresh mint, divided
1 tsp. grated lemon rind
1 tsp. honey
30 bottled large grape leaves
1 T. olive oil
1 3/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. fresh lemon juice, divided
2 c. hot cooked long-grain rice
1/2 c. dried currants
1/3 c. pine nuts, toasted
1 T. chopped fresh or 1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
1 (15 oz) can chickpeas, rinsed and drained
cooking spray

INSTRUCTIONS:

Combine yogurt, 2 T fresh mint, 1 tsp lemon rind, and 1 tsp honey in a small bowl. Cover and chill.
Rinse grape leaves with cold water; drain well, and pat dry with paper towels. Remove and discard stems.
Heat oil in a large nonstick skillet over medium high heat. Add chopped onion, and sauté 3 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; stir in 1 T. mint, 2 T. lemon juice, rice, and next 6 ingredients.
Preheat oven to 350.

Spoon 1 rounded T. of rice mixture onto center of each leaf. Bring 2 opposite points of leaf to center and fold over filling. Beginning at 1 short side, roll up leaf

Meatless Lasagna

1/4 cup butter or margarine
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium green bell pepper, chopped
2 medium onions, chopped
2 medium zucchini, sliced
1 (16 ounce) can tomatoes, cut up
1 (12 ounce) can tomato paste
2 bay leaves
3 cloves garlic, minced
1/4 cup snipped parsley
1 teaspoon dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
10 lasagna noodles, cooked, rinsed
    and drained (about 8 ounces)
2 cups cream-style cottage cheese, drained
8 slices mozzarella cheese, torn
1/4 cup grated Parmesan cheese
Snipped parsley (optional)

In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic, parsley and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.

In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan over all. Cover with foil; place on a baking sheet. Bake at 350 degrees F for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden. Remove from oven; let stand 10 minutes before serving. If desired, garnish with snipped parsley.

Company Couscous

1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; sauté briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2-quart casserole dish. Splash some balsamic vinegar on top. Bake for 20 minutes. Sprinkle with parmesan cheese while still warm.

Makes 4 servings.

Quesadillas

12 flour tortillas
3/4 pound Monterey jack cheese, shredded
1 tablespoon ground cumin
3 (4 ounce) cans chopped green chiles
3/4 cup pitted black olives, sliced
1 medium red onion, chopped
Sour cream, if desired

Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with remaining quesadillas.

Serve with sour cream, if desired.

Makes 48 wedges.

BACK  NEXT

GGS MS PAGES

MUSINGS, AMUSINGS & ABUSINGS

SUMMER FRUIT RECIPES

SANDWICH IDEAS FOR EVERYONE

CHATTERS FAV RECIPES

MSSOGA’S TENNESSEE CHICKEN SALAD

3) 2 CUPS MAYONNAISE

SALADS

INGREDIENTS:

INSTRUCTIONS:

MEATLESS RECIPES

INGREDIENTS:

INSTRUCTIONS:

INGREDIENTS:

INSTRUCTIONS:

INGREDIENTS:

INSTRUCTIONS:

INGREDIENTS:

INSTRUCTIONS:

Mock Crab Cakes

( you cant believe how they taste like real thing, I love these, gg)

INGREDIENTS:

INSTRUCTIONS:

Meatless Lasagna

Company Couscous