Friday, July 31, 2015

{soups-salads-and-salad-dressings} Zucchini Tomato Toss Recipe

 

Zucchini Tomato Toss Recipe


"A co-worker shared this flavorful medley of tomatoes and zucchini with me many years ago," recalls Jan Clark of Salt Lake City, Utah. "It's a wonderful way to use up garden produce in the summer when it's plentiful."
 Quick




TOTAL TIME: Prep: 10 min. + chilling 
MAKES: 8 servings


Ingredients

4 cups thinly sliced zucchini
2 medium tomatoes, cut into wedges
1/4 cup thinly sliced green onions
3/4 cup red wine vinegar
2/3 cup vegetable oil
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried basil
Dash to 1/8 teaspoon pepper



Directions

In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 servings.




Originally published as Zucchini Tomato Toss in Quick Cooking July/August 2001, p37





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Italian Tomato Salad Recipe

 

Italian Tomato Salad Recipe




When you're sharing your bumper crop of tomatoes with friends and family, be sure to send along a copy of this extra-easy recipe. The light oil-and-vinegar dressing and subtle seasonings let the wonderful flavors of just-picked tomatoes and crisp cucumbers come through.



 Quick



TOTAL TIME: Prep: 10 min. + chilling 
MAKES: 4 servings


Ingredients

2 medium tomatoes, sliced
1/2 medium cucumber, sliced
1 small red onion, thinly sliced
1/4 cup vegetable oil
2 tablespoons cider or red wine vinegar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon pepper



Directions

Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve. Yield: 4 servings.


Nutritional Facts

1 serving (1/2 cup) equals 150 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 155 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.



Originally published as Italian Tomato Salad in Taste of Home Meals in Minutes Calendar Annual 1997, p7







             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Tomato Mozzarella Salad Recipe

 

Tomato Mozzarella Salad Recipe


"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."



 Quick



TOTAL TIME: Prep: 15 min. + chilling 
MAKES: 6 servings


Ingredients

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste
2/3 cup olive oil
1 pint cherry tomatoes, halved
1-1/2 cups cubed part-skim mozzarella cheese
1/4 cup chopped onion
3 tablespoons minced fresh basil



Directions

In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish. Yield: 6 servings.


Nutritional Facts

1 cup equals 308 calories, 30 g fat (7 g saturated fat), 22 mg cholesterol, 306 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.


Originally published as Tomato Mozzarella Salad in Country Woman July/August 1995, p26







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Basil Tomato Salad Recipe

 

Basil Tomato Salad Recipe


This summer side with its fresh tasting tomatoes and basil make it irresistible. Your family will gobble it up.—USA Rice Council, Houston, Texas



 Quick



OTAL TIME: Prep/Total Time: 25 min. 
MAKES: 6 servings


Ingredients

2 tablespoons olive oil
  2 tablespoons cider vinegar
  2 teaspoons chopped fresh basil or 1 teaspoon dried basil
  1/2 teaspoon salt
  1/4 teaspoon pepper
  3 cups cooked rice, cooled
  2 medium tomatoes, chopped
  1 medium cucumber, seeded and chopped
  1 small red onion, chopped




Directions

In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled. Yield: 6 servings.


Nutritional Facts

1 serving (1 cup) equals 166 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein.


Originally published as Basil Tomato Salad in Country Woman March/April 1993, p40





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Tomato Cucumber Salad Recipe

 

Tomato Cucumber Salad Recipe


When you need a salad in a snap, nothing can top this recipe. It nicely slices kitchen time without sacrificing quality! I like to make this dish a lot in summer, and my family never complains!—Margery Richmond, Lacombe, Alberta



 Quick



TOTAL TIME: Prep/Total Time: 30 min. 
MAKES: 4 servings


Ingredients

3 medium tomatoes, sliced
1 small cucumber, thinly sliced
1 green onion, chopped
3 tablespoons Italian salad dressing
1 tablespoon vinegar
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon salt
Pinch pepper
Pinch garlic salt


Directions

In a serving bowl, layer half the tomatoes, all of the cucumber, then remaining tomatoes. Sprinkle with onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over salad. Cover and chill for 25 minutes or until ready to serve. Yield: 4 servings.


Nutritional Facts

1 serving (1 each) equals 70 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 377 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.


Originally published as Tomato Cucumber Salad in Country Woman July/August 1996, p35





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Tomato Avocado Salad Recipe

 

Tomato Avocado Salad Recipe


My aunt traveled the world over and brought the recipe for this salad back from the Middle East. It's so colorful and simple to make.—Vicky Rader, Mullinville, Kansas



 Quick



TOTAL TIME: Prep/Total Time: 30 min. 
MAKES: 6-8 servings


Ingredients

2 ripe avocados, peeled and sliced
2 large tomatoes, cut into wedges
1 medium onion, cut into wedges
1 cup Italian salad dressing
Lettuce leaves, optional



Directions

In a bowl, combine the avocados, tomatoes and onion; add dressing and stir to coat. Chill for 20-30 minutes. Serve over lettuce leaves if desired. Yield: 6-8 servings.


Nutritional Facts

1 serving (1 each) equals 202 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 515 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.


Originally published as Tomato Avocado Salad in Taste of Home August/September 1995, p11





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Tomatoes and Cukes Recipe

 

Tomatoes and Cukes Recipe


Sometimes, simple is best. That's how I feel about this quick and refreshing summertime salad - a delightful dressing lets the garden-fresh vegetables star. It takes only a few minutes to arrange the slices attractively on a bed of lettuce. -Dorothy Bateman, Carver, Massachusetts



 Quick




TOTAL TIME: Prep/Total Time: 10 min. 
MAKES: 4 servings


Ingredients

2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
Leaf lettuce, optional


Directions

In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving plate, arrange tomato and cucumber slices over lettuce if desired. Drizzle with the vinaigrette. Yield: 4 servings.


Nutritional Facts

1 serving (1 each) equals 89 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 159 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.


Originally published as Tomatoes and Cukes in Taste of Home June/July 1998, p31






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Tomato Vinaigrette Recipe

 

Tomato Vinaigrette Recipe



My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.


 Quick 

 Diabetic Exchange



TOTAL TIME: Prep: 10 min. + chilling 
MAKES: 6 servings


Ingredients

12 thick tomato slices
1/2 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon snipped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
6 large lettuce leaves
Minced green onions
Minced fresh parsley



Directions

Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours.

To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley. Yield: 6 servings.



Nutritional Facts

One serving equals 174 calories, 18 g fat (0 saturated fat), 0 cholesterol, 197 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 3 fat, 1 vegetable.


Originally published as Tomato Vinaigrette in Country Extra September 1993, p47






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Herbed Tomato Salad Recipe

 

Herbed Tomato Salad Recipe


My children love to pick the garden-fresh tomatoes and herbs from our backyard garden for this salad. They are so proud of themselves when they put this tasty salad together and serve it to their family.—Judith McGhan, Perry Hall, Maryland


 Quick 

 Diabetic Exchange



TOTAL TIME: Prep: 15 min. + marinating 
MAKES: 8 servings


Ingredients

1/2 cup minced chives
1/2 cup minced fresh parsley
1/3 cup olive oil
1/4 cup white vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2-1/2 pounds fresh plum and/or cherry tomatoes




Directions

In a large bowl, combine the first seven ingredients. Cut tomatoes in half or into wedges; add to dressing and toss. Cover and allow to marinate for several hours or refrigerate overnight. Toss lightly before serving. Yield: 8 servings.



Nutritional Facts

Diabetic Exchanges: One 1/2-cup serving (prepared without salt) equals 2 fat, 11 vegetable; also, 112 calories, 5 mg sodium, 0 cholesterol, 7 gm carbohydrate, 2 gm protein, 9 gm fat.


Originally published as Herbed Tomato Salad in Birds & Blooms August/September 1996, p55






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Sorry

 

Sorry I haven't posted lately. I had planned on posting recipes before now. I had been having some really bad pain. It prevented me from doing anything. I went to the hospital in another town. They said I needed my gallbladder removed. I have that removed last week( Monday). I also had some stones removed last week ( Tuesday). I have been home for nine days. I am doing fine now. I will be posting recipes soon for some groups. 






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Thursday, July 30, 2015

{soups-salads-and-salad-dressings} In Search of TNT Recipe

 

I can’t stand Okra.  My daughter’s boyfriend loves it pickled.  I only bought a pint so I don’t want to can huge quantities of it.  Do any of you have a TNT refrigerator or pint recipe for canning Okra?  I know how to can so that’s no problem, but I don’t have enough Okra for more than a pint so I figured the refrigerated ones would be easier.  HELP!!!!!!!!!!!!!!!!!!

 

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Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)

 



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Wednesday, July 29, 2015

{soups-salads-and-salad-dressings} BUTTERNUT SQUASH SOUP WITH CRAB

 

BUTTERNUT SQUASH SOUP WITH CRAB

Serves 10

Creamy, with a hint of sweetness, this soup will become a favorite for entertaining. You can freeze the soup base, then defrost it the night before you plan to serve it, which gives you lots of flexibility. You can also serve this soup as a light lunch with crusty bread.

2 tablespoons unsalted butter

1 cup finely chopped onion

1 cup finely chopped, peeled Granny Smith apple (1 large apple)

2 teaspoons dried thyme

1/4 teaspoon ground ginger

3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

4 cups chicken broth

1-1/2 teaspoons salt

l/2 teaspoon freshly ground black pepper

1 cup heavy cream

1 pound lump crabmeat

1 tablespoon Old Bay Seasoning

1/2 cup melted butter

Fresh Italian parsley or chopped chives for garnish

1. In a large stockpot, melt the 2 tablespoons butter and sauté the onion, apple, thyme, and ginger for 5 minutes, until the onion and apple are softened.

2. Add the squash and sauté for another 10 minutes, until the squash begins to soften.

3. Stir in the broth, salt, and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 2 months. Defrost before proceeding.

4. Add the cream and heat to serving temperature.

5. In a small bowl, toss the crabmeat with the Old Bay Seasoning and 1/2 cup melted butter. Ladle the soup into bowls and top each with 2 to 3 tablespoons of the crab. Serve garnished with parsley or chopped chives, if desired.

Happy Holidays from the Diva of Do-Ahead

A Year of Feasts to Celebrate with Family and Friends by Diane Phillips Harvard Common Press Hardcover; 288 pages; $26.95 Softcover: $14.95 ISBN: 0-7645-5734-3

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{soups-salads-and-salad-dressings} I nwant to wish

 

all on this list happiness and joy.
bye.

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