Someone once asked me what I do to edit things. I got started doing this 19 years ago in 1999. I had an amazing mentor named Tony Bromeland who lived in DeKalb, IL and worked for the Chicago Tribune. He passed away a few years ago and I still miss his guidance. He taught me editing so that thinks wouldn't come out all garbled. (Back in those days, a computer might turn ½ into $%&#. Today's computers, not so much, but it's a habit now!).
I routinely change ½ to 1/2 and all the other fractions the same.
T, TB, TBL all become Tbsp. t. becomes Tsp. C. becomes cup. Min. becomes Minute.. I run the entire thing through spell check, and TRY to read the whole recipe to be sure all the ingredients, etc. are accounted for. I sometimes miss things, but I TRY! Anyhow, that's what I do to edit. Now, enjoy Theresa's Round Robin!
If you have any questions, write Theresa as she knows how to reach everyone.
{1} Low Carb Lemon "cheesecake" Bars, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Total Time: 5 Minutes
Prep Time: 5 Minutes
Cook Time: 0 Minutes...
1 (3 ounce) package sugar-free lemon gelatin
2 tablespoons lemon juice
2 (8 ounce) packages low-fat cream cheese
1 cup boiling water
1 graham cracker crust, prepared in a 10 inch springform pan (you can buy them in the baking section already made in the pan)
Stir the boiling water into the box of Jell-O, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8" square pan and chill until set. Cut into 8 squares.
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The Best Tossed Garden Salad, submitted by Theresa, careese-forever@hotmail.com
1 head lettuce, torn or cut into bite-size pieces
1 small head cabbage, shredded
1 small onion, grated fine (I like 6 to 8 small green onions, tops also)
1 green pepper, slivered
3 tomatoes, diced
1 to 2 cucumbers, cut up
1 Cup thinly sliced celery
1 Cup sliced radishes
1/2 Cup grated carrots
Dressing (below)
Combine vegetables of your choice ( add as many or as few as desired, I add a few torn spinach leaves or a few minced parsley sprigs for color).
Toss with dressing (or any other salad dressing of your choice) and serve.
Dressing:
1 Cup mayonnaise
1/2 Cup sugar
1/4 Cup vinegar
1 tsp. prepared mustard
1 tsp. salt or to taste
1/4 tsp. pepper
Combine all ingredients, mixing well. (You may use sugar substitute for sugar, if desired.)
Tip: This dressing is good on coleslaw, potato salad, macaroni salad and chicken salad, etc.
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Sassy "Water", submitted by Theresa, careese-forever@hotmail.com
Weight Loss/Detox Drink
8 cups of water
1 teaspoon of grated ginger root
1 fresh medium-sized cucumber, peeled and chopped into circles of medium thickness...
1 medium-sized lemon chopped into circles of medium thickness
12 fresh mint leaves or 1 teaspoon of dried mint
Mix all ingredients in a glass container. Let sit overnight.
Drink throughout the next day.
Nutritionists claim that regular consumption of this beverage can improve your body activity, burn body fat and help you finally get a flat and sexy stomach.
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{2} Butterscotch Pie, submitted by John in New York
1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour ( fresh)
2 cups whole milk
3 large egg yolks, separate eggs ( reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared ( baked and cooled)
MERINGUE SEE RECIPE BELOW
3 large egg whites ( reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Preheat oven to 350°.
Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves.
Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
Beat egg yolks.
In separate large bowl, mix flour with 1/2 of milk, until smooth.
Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat
until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
Remove from heat and blend in vanilla extract.
Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
Top pie with meringue (recipe to follow).
After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden..
Cool for 10-15 minutes.
MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spread meringue over slightly warm filling, sealing to edge of crust.
(Then bake and cool as directed above.).
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{3} Crescent Cheese Danishes, submitted by Elaine in Texas
Makes 8 Danishes
Ingredients:
For the Danishes:
2 tubes Crescent Rolls
1 (8 oz.) package cream cheese (softened)
1/4 cup granulated white sugar
1 tsp. vanilla extract
2 Tbsp. butter (melted)
8 Tbsp. light brown sugar
Optional~ peaches, blueberries, or whatever fruit you might want to add. I use 1/4 cup of finely diced fruit.
Glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
4 tsp. milk
Preheat oven to 350 degrees (F)
In a medium bowl, combine softened cream cheese with white sugar and vanilla extract.
Mixture should be creamy and smooth when finished (like cheesecake batter)
Separate dough into eight rectangles. Seal perforations.
Using a brush or spoon, spread melted butter all over crescent rolls.
Sprinkle each rectangle with about 1 Tbsp. of brown sugar.
Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
Now you want to get in there with your fingers and spread out the dough some to make room for the filling.
Just pull and stretch and make a nice dent in the middle.
Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 tablespoons of cream cheese filling.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk.
Stir until smooth and drizzle over each warm Danish.
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{4} White Velvet Cake, submitted by Claudette in CA
Serves: 12-16 servings
Cake:
2 3/4 cups sifted all purpose flour / plain flour
1/2 teaspoon baking soda
1-1/2 tsp baking powder
1 teaspoon salt
1-1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract (if you want pure white use clear vanilla extract)
3 large eggs
1-1/2 cups buttermilk
Vanilla Frosting:
4 cups icing sugar (powdered sugar)
3/4 cup butter
2 tsp vanilla extract
1-2 Tbsp. milk
Sift flour, baking soda, baking powder, salt and sugar.
Set aside.
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla.
Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
Add dry ingredients in three divisions and liquid ingredients in 2 divisions.
Note: It is very important to begin and end the additions with the dry ingredients.
Do not over mix the batter.
As soon as it has no lumps in the batter.
Pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Vanilla Frosting:
Mix together the icing sugar and butter until crumbly.
Beat in the milk and vanilla extract until the frosting reaches a light spreadable consistency.
(If you want to frost the sides of the cake as well, I'd recommend increasing the frosting recipe by half or even doubling it if you want to pipe on borders or decorations for a celebration cake.)
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{5} Frozen Fruit Salad, submitted by Pam in Kentucky
1 (16 ounce) jar maraschino cherries, drained
1⁄4 cup cherry juice
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple
1 (11 ounce) can mandarin oranges, drained
2-1⁄2cups mini marshmallows
1 (8 ounce) container whipped topping
Drain cherries, reserving 1/4 cup juice; set aside.
Combine cream cheese and pineapple with juice in
medium bowl; mix on medium speed 3-4 minutes.
Stir in oranges, cherries, and cherry juice.
Gently fold in marshmallows and whipped topping.
Spread evenly in 13 x 9 x 2 baking pan.
Freeze until set.
Can be made one day ahead.
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{6} Apple Cranberry Streusel Pie, submitted by Angie in Kentucky
STREUSEL:
3/4 cup all-purpose flour
6 tablespoons firmly packed light brown sugar
6 tablespoons old-fashioned oats, uncooked
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
1 refrigerated rolled pie crust (for a 9-inch pie)
2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups)
1 can (16 ounces) whole berry cranberry sauce
3/4 cup firmly packed light brown sugar
1-1/2 tablespoons cornstarch
Preheat oven to 325°F.
Combine flour, brown sugar, oats, and cinnamon.
Gradually stir in butter until mixture is crumbly; set aside.
Roll pie crust in a circle with an 11-inch diameter on lightly
floured surface.
Place the pie crust into a 9-inch pie plate and fold excess crust under at the edge of the pie plate.
Press pie crust together along the rim to form a thick crust.
Create a decorative edge by pressing down on the crust with fingers or tines of a fork, if desired.
Combine apples, cranberry sauce, brown sugar and cornstarch until well blended.
Spoon apple mixture into pie crust. Sprinkle with Streusel mixture.
Bake about 1 hour, or until apples are tender. Serve warm.
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{7} Cabbage Soup, submitted by Sam in Colorado
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of Rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 Tbsp. of salsa; optional
Knorr Beef Broth makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash or to taste of Tony Chachere's Creole Seasoning.
dash of Old Bay Seasoning
dash of Salt-Free Mrs. Dash
Sauté celery, onion, bell pepper and garlic in olive oil and set aside.
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp. butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft.
Combine all ingredients in Dutch oven or large pot and cook until potatoes are tender.
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{8} Snickerdoodle Bars, submitted by Harold in New York
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
2 sticks butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 Tbsp. cinnamon & 2 Tbsp.. sugar combined
Glaze:
1 1/4 cup powdered sugar
3 Tbsp. milk
1/2 tsp vanilla
In a large mixing bowl, cream the butter until fluffy.
Mix in the sugars and continue creaming.
Scrape the bowl and add the eggs and vanilla.
Beat for 1-2 minutes. On low speed slowly mix in the flour
and baking powder.
Spread half of the batter in the bottom of a greased 9x13 pan.
Sprinkle the cinnamon/sugar mixture over the batter.
Take a small spoon and drop the remaining batter evenly over the
cinnamon sugar. Bake at 350 for 25 minutes. Cool completely.
Whisk together the powdered sugar, milk and vanilla for the glaze.
Drizzle over the bars.
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{9} Chicken & Spinach Pasta Bake, submitted by Nick in Florida
8 oz uncooked rigatoni
1 Tbsp. olive oil
1 cup chopped onion
1 (10 oz) pack frozen spinach, thawed
3 cups cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container chive & onion cream cheese
1/2 tsp. salt, 1/2 tsp. pepper
1-1/2 cups shredded mozzarella cheese
Prepare rigatoni according to package directions.
Spread oil on bottom of 11 × 7 inch baking dish; add onion in a single layer.
Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.
Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375 for 30 minutes.
Uncover & bake 15 more minutes or until bubbly.
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{10} Caramel Apple Crisp, submitted by Nora in Maine
4 large Granny Smith apples, thinly sliced (about 8 cups)
25 Kraft Caramels
2 Tbsp. milk
25 vanilla wafers, crushed (about 1 cup)
1/3 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup cold butter, cut up
Heat oven to 350°F.
Layer half each of the apple slices and caramels in 1-1/2-L casserole dish sprayed with cooking spray. Repeat layers. Drizzle evenly with milk.
Combine wafer crumbs, oats and sugar in medium bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over ingredients in casserole dish.
Bake 30 to 35 min. or until apples are tender. Serve warm.
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{11} Lemon White Chocolate Chip Cookies, submitted by Michele Ash, Tampa Bay, mlinnash@gmail.com
Note: I used a sanding sugar on eight of the cookies - liked the crunch.
Would scoop them up, release the scoop in my hand and just dip the tops in the sanding sugar before placing them on the Silpat. My cookies took exactly 12 minutes to get lightly browned.
1 cup butter - slightly cold and cubed
2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 Tbsp. fresh lemon juice (I was generous - probably ended up with 2 Tbsp. splashing into the batter)
2 Tbsp. lemon zest (only has 1 1/2 Tbsp. - worked fine)
3 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chips
In a large bowl, cream butter and sugar for five minutes until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Add vanilla, lemon juice and zest and stir to combine.
Combine flour, baking powder, baking soda and salt and add to creamed mixture, stirring just until combined. Fold in white chocolate chips.
(I added the flour by hand as well as the chips and added in the chips before all the flour disappeared so they got coated a bit with flour to suspend them better in the dough).
Drop dough onto Silpat or parchment covered baking sheet.
Bake at 350 degrees for 9 to 12 minutes.
Bake just until the edges start to brown.
Recipe said the yield was 24 cookies but I ended up with 44 cookies.
Note: Recipe did not specify but a medium cookie scoop worked well.
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{12} Honey & Coconut Caramelized Chicken, submitted by Muriel, Muriel@wenells.us
Recipe By: Seonkyoung Longest
Yield: 4 servings
Ingredients:
FOR THE MARINADE:
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons fish sauce
5 green onions, white part only, finely chopped
1 to 3 red chilies, finely chopped she used Thai
5 garlic cloves, finely chopped
1 1/2 tablespoons sesame oil
4 chicken thighs, bone in, skin on
FOR THE COOKING:
2 tablespoons vegetable oil
1 large onion, sliced 1" thick pieces
1 1/2 cups coconut water, 100%, strain any pulp
1 1/2 tablespoons honey
Fish sauce for serving
Directions:
She used Thai chilies. I used none. Don't like hot.
She sliced onion 1" thick. I did smaller. I like cooked onion.
I used 5 garlic cloves and wasn't garlicky.
I did not serve with extra fish sauce. Just the sauce in the pan.
In a mixing bowl, combine all of the ingredients for the marinade and the chicken thighs.
Rub the ingredients into each thigh, and then leave the marinade for 1 hour in the frig with the chicken.
In a large frying pan (around 12 to 14 inch), over a medium heat, add the vegetable oil.
Scrape off the excess marinade from the chicken skin and lay the chicken, skin side down and fry for 2 to 3 minutes, depending on size, until the skin is golden but without completely cooking the chicken.
Take out and set aside to cool down.
Remove any burnt bits of marinade, and add all of the chicken thighs back into the pan, skin side facing up. Add the onion, coconut water and any excess marinade left in the bowl, then cover the pan with a lid and cook over low heat for 25 minutes.. This should cook the chicken through slowly, tenderizing the meat.
When the 25 minutes is up, take the lid off and increase the heat to high. Drizzle the honey on top of the chicken making sure you do not at any point take your eyes off the pan. You will see caramelization take place very quickly. (It took her 20 minutes on the electric stove.). So keep turning the thighs over, allowing them too become evenly golden. You will see the liquid become syrupy and the chicken perfectly golden.
Not necessary, but quick blast under the broiler for 2 minutes will give a wonderful crispy skin- a bonus for sure.
Serve with fish sauce as a starter or with Jasmine rice as a main. Both are absolutely delicious.
I removed some of the liquid after 25 minutes and put in another pan, so both pans would evaporate quicker. Mine took maybe 10 minutes. Then combined at the end. This would be easy to burn. So watch closely. It's absolutely delicious. I did not broil it. I left some of the sauce not totally thickened. Didn't want it to burn and wanted some to serve with the onion over the recipe. The fish sauce is essential. A keeper. Simple too. Also very filling!
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{13} 2 Ingredient Strawberry Ice Cream, submitted by Vicki in Sarasota
2 cups International Delight French Vanilla Cream
4 cups frozen strawberries (store bought frozen, or freeze fresh ones cut up)
Add creamer to blender. Top with the frozen strawberries.
Cover blender with lid and pulse until the berries and creamer come together.
Use your ice cream setting if your blender has one. Scrape sides down as needed.
Blend until ice cream is thick and creamy.
Serve immediately or scrape into a freezer container. (I use a loaf pan.)
Cover with waxed paper to keep ice crystals from forming on the top.
Freeze until ready to serve, two hours to two weeks!
Scoop and Enjoy! It's really good, and its really easy!!
I did this with frozen peaches as well.
Any fruit should work. I used fresh peaches and frozen the chopped peaches on a cookie sheet!
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{14} Shrimp Cakes/ Fritters, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1 lb large raw shrimp peeled and deveined
4 oz mozzarella cheese (1 1/2 cups shredded)
1 large egg
1/4 cup mayonnaise
2 Tbsp. parsley finely chopped, plus more to garnish
1/2 tsp sea salt or to taste
1/8 tsp black pepper
1/4 cup all-purpose flour or gluten free flour
2 Tbsp. light olive oil or high heat cooking oil of choice
For the Lemon Aioli Sauce:
1/2 cup mayo
1 tsp. lemon zest
2 Tbsp. lemon juice
1 garlic clove pressed or finely minced
Instructions
How to Make Shrimp Cakes:
Pat dry shrimp with paper towels then dice into pea-sized pieces.*
Transfer chopped shrimp to a large mixing bowl.
Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp. parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
Heat a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Sauté about 3 minutes per side or until golden brown on the edges and cooked through.
How to Make Lemon Aioli Sauce:
In a small bowl, add mayo and stir to remove any lumps.
Add 1 tsp lemon zest, 2 Tbsp. lemon juice and pressed garlic clove and stir to combine.
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{15} Chicken Zucchini Alfredo, submitted by Linda on Long Island
This is a delicious and rather healthy main dish. Our family really enjoyed it -- makes enough for 4 plus leftovers.
3-4 large zucchini (I used 4)
2 Tbsp. extra-virgin olive oil
1 lb chicken breast
salt, pepper, Italian seasoning
2 (or more) cloves of garlic, minced
3/4 cup milk
4-8 oz cream cheese (I used 6 oz)
1/2 - 1 cup grated Parmesan cheese (I used about 3/4 cup)
1/4 cup fresh chopped parsley (I used some that I had frozen)
Trim ends of zucchini, then use a vegetable peeler and "peel" the zucchini lengthwise to create long, thin strips. "Peel" the entire vegetable.
Lay strips flat on paper towels (several layers) placed on a cookie sheet.
I weighted the stack down with my largest cast iron pan. Leave them there a couple hours to dry out a bit.
In a large skillet over medium-high heat, heat 1 Tbsp. of olive oil.
Season both sides of chicken breast with salt, pepper, and Italian seasoning.
Cook until cooked through, 6-8 minutes per side.
Transfer to a cutting board and slice into thin strips.
Add 1 Tbsp. oil to skillet.
Cook garlic until golden, and then add milk and cream cheese.
Stir to melt the cheese.
Mix in the Parmesan, then add the zucchini noodles and cook slightly.
Add the chicken and the parsley and heat well. Serve.
Leftovers are delicious the next day..
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{16} Kellogg's All-Bran Muffins, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
TASTY NO-SUGAR ALL-BRAN MUFFINS ARE EASILY MADE!
Serve your family these delicious muffins soon! Their tempting texture and flavor come from crisp, delicious, KELLOGG'S ALL-BRAN.
Here's the recipe in a wartime version, using no sugar.
Try ALL-BRAN Muffins for breakfast tomorrow!
Source: The Modesto Bee And News-Herald, April 7th, 1943
Ingredients
2 tablespoons shortening
1/2 cup corn syrup
1 egg
1 cup Kellogg's All-Bran
1/2 cup milk
1 cup flour
1/3 teaspoon salt
2 1/2 teaspoons baking powder
Preparation Instructions
Cream shortening and corn syrup thoroughly; add egg and beat well.
Stir in All-Bran and milk, let soak until most of moisture is taken up.
Sift flour with salt and baking powder: add to first mixture and stir only until flour disappears.
Fill greased muffin pans two-thirds full and bake in moderately hot oven (400° F.) about 30 minutes.
Yield: 8 large muffins, 3 inches in diameter, or 13 small muffins, 2 ¼ inches in diameter.
Contributed by Kellogg's, 1943
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Sweet Mixed Pickles, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
4 quarts vegetables (cucumbers, onions, cauliflower)
Brine (1/2 cup salt to 1 quart water)
2 teaspoons powdered alum
2 quarts vinegar
2 cups sugar
2 sweet red peppers
1 stick cinnamon
1 tablespoon whole allspice
1/2 tablespoon whole cloves
Preparation Instructions
Wash cucumbers and cut into medium sized chunks.
Peel onions (use the small pickling onions) and break cauliflower into pieces.
Cover with hot brine; add alum. Mix well, cover and let stand overnight.
Drain. Heat vinegar and sugar, add red pepper cut in strips and the spices tied in cheesecloth.
Boil 10 minutes. Add vegetables and bring just to the boil. Pour into sterilized jars and seal.
Contributed by The Oakland Tribune Home Economics Department, 1949
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{17} Mexican Pasta Salad with Creamy Avocado Dressing, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Dressing:
1/2 ripe avocado
1/4 cup mayonnaise
2 tablespoons lime juice
1 small clove garlic, grated
1/2 teaspoon salt
1/4 teaspoon cumin
Pasta Salad:
8 ounces whole-wheat fusilli (about 3 cups)
1 cup halved grape or cherry tomatoes
1/2 cup canned black beans, rinsed
1/2 cup corn, fresh or frozen (thawed)
1/2 cup shredded Cheddar cheese
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Directions
To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt
and cumin in a mini food processor. Puree until smooth.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions.
Drain, rinse with cold water, and then drain again.
Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro.
Add the dressing and toss to coat.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day.
Toss with the dressing about 1 hour before serving.
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Triple Layer Toffee Bars, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Prep 25 Minutes; Total 1 Hour 25 Minutes
Servings 48
Ingredients
90 buttery rectangular crackers (from 13.7-oz box)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Line 13 x 9-inch pan with foil. Spray foil with cooking spray.
Place 30 of the crackers in bottom of pan.
In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk.
Cook over medium heat until butter is melted, stirring frequently.
Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
Pour one-third of the caramel mixture over crackers in pan.
Arrange 30 of the crackers over caramel.
Top with one-third of the remaining caramel mixture.
Repeat with remaining crackers and caramel.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes,
stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly.
Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows.
Store covered up to 4 days.
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{18} "Little Doves" Stuffed Cabbage Leaves, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
INGREDIENTS
One head cabbage, cored and tough outer leaves removed
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice, white or brown
1/4 cup raisins
2 hard-cooked eggs, chopped
1 teaspoons dried dill weed
salt and freshly-ground pepper, to taste
1 8-ounce can tomato sauce
1 8-ounce can diced tomatoes, not drained
1/2 cup sour cream
Preheat oven to 350ºF.
In a heavy-bottomed skillet, sauté the onion and garlic in olive oil over medium heat until softened and fragrant. Remove pan from heat and add rice, raisins, hard-cooked eggs, dill, and salt and pepper to taste.
In a large pot of boiling salted water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed. Peel off 12 outer leaves and blot dry.
Chop enough of the remaining cabbage to measure 3/4 cup. Add to rice mixture in pan.
Remove tough stem of each cabbage leaf, if necessary.
Then place 1/4 cup rice mixture in the center of each leaf, tuck ends in, and roll to form a neat little package.
(You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed..)
In a baking dish, place the cabbage rolls in a single layer.
Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan with foil, and bake in preheated oven for 45 minutes, until bubbly.
Place Little Doves on a serving platter, and remove toothpicks.
Add sour cream to the tomato sauce in the pan, stirring to combine, and pour this sauce over cabbage rolls before serving.
Serves 4 to 6.
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{19} Lemonade Cream Cheese, submitted by Betty Richling, lrischling@hotmail.com
Ingredients
1 8-ounce package cream cheese at room temperature
4 tablespoons jarred lemon curd
Zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon powdered sugar
Directions
Cream cheese must be room temperature and super soft or the mixture won't blend.
In a small bowl, mix the lemon curd, zest, juice and sugar until completely mixed.
Add the cream cheese and mix with a rubber spatula until you have a cohesive mixture.
Taste and check for both tartness and sweetness, adding more lemon juice or sugar if needed.
Serve on scones, biscuits, toast, or use as a filling or glaze for cakes.
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{20} Swiss and Frank Roll Ups, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
40 hot dogs
40 1/4 x 1/4 x 2" Swiss cheese
1-8 oz package biscuits can
butter melted
Put chess in hot dogs and wrap around hot dogs.
(I'm thinking she meant to wrap the biscuits around the hot dogs, but it didn't say that and to have enough for 40 hot dogs, you'd need to cut up the biscuits) Jodi. Write her if you want to make this for clarifying.
Put in pan and brush with butter. Bake at 400 for 10 minutes.
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{21} Spicy Asian Pork Tenderloin, submitted by Judy in Brooksville, Florida, J731I@aol.com
1/4 Cup hoisin sauce
2 Tbsp. Chili-garlic sauce
1 tsp. sesame oil
1 1/2 Tbsp. rice vinegar
1 1-1/4 lb. pork tenderloin, patted dry
Preheat gas grill to medium-high. In small bowl, combine hoisin sauce, chili-garlic sauce, sesame oil & rice vinegar.
Brush pork all over with sauce. Oil grill & place pork on grill grates.
Cover & grill turning several times using tongs, until instant read thermometer registers 150º. 12-15 minutes total. Transfer pork to plate, tent with foil & rest at least 4 minutes. Use sharp knife & slice, serve warm.
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{22} Cabbage Noodle Salad, submitted by Rosemarie in Kansas City,
6 Tbsp. light olive oil
6 Tbsp. vinegar (rice vinegar is good, too)
4 Tbsp. sugar (I use Sweet n Low)
1/2 tsp. coarse black pepper
2 Tbsp. low sodium soy sauce
1 small head red or green cabbage - or 1/2 head of each
3 green onions, thinly sliced
1 carrot, grated
1 package Ramen noodles – crushed, (DO NOT use seasoning packet)
Mix salad ingredients (can use a package of Cole slaw mix and add onion.
Chopped pepper is also good.
Combine first 3 salad ingredients, toss well.
Add crushed Ramen noodles (I bang them with a mallet to separate.
Don't over-crush.
Add dressing to salad and toss again.
Chill until ready to serve - best made a bit ahead of time.
Allow flavors to blend..
Serves 6
Calories 148
Fat 8.8 G
Carbs 17.4 G
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{23} Maple Chicken, submitted by Laurel in Australia, tomee@ozemail.com.au
Recipe will serve 4
4 chicken breast fillets
1 Tbsp. olive oil
2 Tbsp. unsalted butter
2 tsp. Stonemill minced garlic
1/3 cup white wine
1 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
Salt and pepper
1/2 bunch parsley finely chopped
Using a meat mallet, hammer chicken breast with flat side of meat mallet evenly.
Season chicken with salt and pepper.
Heat fry pan with olive oil over medium heat, add chicken and cook.
Once chicken is cooked transfer chicken to a plate.
Add butter to fry pan and melt, add garlic and sauté for 30 seconds.
Add maple syrup, wine, and balsamic vinegar and simmer for 2 minutes until mixture thickened slightly.
Return chicken to pan and coat chicken in sauce, add parsley and serve, with your favorite vegetables or salad.
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{24} Congealed Calico Salad, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Yield: 8 servings
6 oz. Lemon gelatin powder
2 cups Boiling water
7 oz. Crushed pineapple
1 cup Carrots -- grated
1 cup Cheddar cheese -- shredded
3/4 cup Pecans -- chopped
Recipe by: National Pecan Marketing Council
Dissolve gelatin in boiling water.
Drain pineapple, reserving liquid; add enough water to this liquid to make 2 cups and stir into gelatin. Refrigerate until slightly thickened; stir in remaining ingredients and chill
until firm.
Serves 8 or 9.
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{25} My Father's Spanish Omelet, submitted by Diane in Bucks County, PA, dsg49@aol.com
Every Sunday morning, the kitchen was my father's domain.
Even when we stayed at other houses, he was asked to make his famous breakfasts.
This was one of his dishes:
1 large onion, peeled and sliced
2 green or red bell peppers (or one of each,) sliced and deseeded
1/4 cup ketchup
1 Tbsp. butter
2 eggs for each person
2 tsp butter or margarine for each 2 eggs (Now a days I use cooking spray)
In a saucepan, sauté onions and peppers until semi-soft and add ketchup and butter.
Put on simmer heat. For each 2 eggs: In a skillet place butter.
Beat 2 eggs in a small bowl and pour in skillet.
Flip in about 3 minutes and cook the raw side.
Place on a plate and cover with 3-5 tablespoons onion-pepper mixture.
Continue to make omelets for each person at the table.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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