Monday, September 8, 2014

{soups-salads-and-salad-dressings} Smoky Bean Stew Recipe

 

Smoky Bean Stew Recipe


Glenda Holmes of Riley, Kansas gets this satisfying sausage-and-bean stew started in the slow cooker, then spends the afternoon curled up with a good book. "It's an effortless meal that tastes great," she relates.


TOTAL TIME: Prep: 10 min. 
Cook: 4 hours 
MAKES: 6-8 servings


Ingredients

  1 package (16 ounces) miniature smoked sausage links
  1 can (16 ounces) baked beans
  2 cups frozen cut green beans
  2 cups frozen lima beans
  1/2 cup packed brown sugar
  1/2 cup thinly sliced fresh carrots
  1/2 cup chopped onion
  1/2 cup ketchup
  1 tablespoon cider vinegar
  1 teaspoon prepared mustard



Directions

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender. Yield: 6-8 servings.


Nutritional Facts

1 serving (1 cup) equals 363 calories, 16 g fat (6 g saturated fat), 40 mg cholesterol, 1,057 mg sodium, 42 g carbohydrate, 7 g fiber, 14 g protein.



Originally published as Smoky Bean Stew in Quick Cooking September/October 2004, p17





             Beth Layman  :)


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

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Sunday, September 7, 2014

{soups-salads-and-salad-dressings} Bacon, Broccoli and Tomato Pasta Salad

 

Bacon, Broccoli and Tomato Pasta Salad

4 Servings     


2 cups elbows; or penne pasta noodles1 15 ounce can diced tomatoes
6 strips bacon; or turkey bacon1/2 cup homemade ranch dressing ; or your favorite store bought
2 heads broccoli; cut into floretsFresh fruit; We had apple slices


Cook the pasta as directed on the box. Drain and rinse with cool water.

Cook the bacon in a skillet or in the microwave on paper towels. Let cool, then crumble.

Steam the broccoli florets for just 2 or 3 minutes, in a stovetop steamer or in the microwaveable bowl with 1/2 cup of water, covered with plastic wrap.

Place the cooked and cooled pasta in a large mixing bowl and toss with the crumbled bacon, broccoli florets, diced tomatoes and homemade ranch dressing. Toss. Toss. Toss.

Serve BBT Pasta Salad with fresh fruit.

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{soups-salads-and-salad-dressings} Basil Tomato Soup

 

Basil Tomato Soup


Basil Tomato Soup

Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16

"After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter," relates Sarah Perkins of Southlake, Texas. "I serve the rich soup in mugs with a Caesar salad and crusty bread."

9 Servings     


56 ounce crushed tomatoes1 teaspoon sugar
14 1/2 ounce chicken broth1 cup heavy whipping cream
18 to 20 fresh basil leaves; minced1/2 cup butter


In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

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Saturday, September 6, 2014

{soups-salads-and-salad-dressings} Zesty Tomato Salad

 

Zesty Tomato Salad

4 medium tomatoes, chopped 1/2" pieces = (or 2 pints smaller tomatoes)
1 medium cucumber, seeded, and chopped into 1/2" pieces = (or use a seedless cucumber)
1/2 medium red onion, chopped 1/2" pieces
1 Tbs lemon zest
1/2 tsp table salt
1/4 tsp freshly-ground black pepper

Toss tomatoes, cucumber, onion, zest, salt and pepper together in a large bowl; allow to stand for at least 20 minutes.

Servings: 6

Lena

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{soups-salads-and-salad-dressings} Watercress and Endive Salad with Orange Vinaigrette

 

Watercress and Endive Salad with Orange Vinaigrette

3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber, sliced
1 tomato, chopped
1 red onion, sliced
One quarter cup white wine vinegar
One third cup fresh orange juice
Two thirds cup olive oil
One half tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste

Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well. Pour dressing over salad and toss just before serving.

The Skinny: Use reduced sugar orange juice.

Lena

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Friday, September 5, 2014

{soups-salads-and-salad-dressings} Three Fruit Salad Medley

 

Three Fruit Salad Medley

Serves: 4

1/2 cup Sour cream

1/4 cup Apricot nectar

1/4 cup Salad oil

1 tablespoon Sugar

1/4 teaspoon Cinnamon

1/4 teaspoon Paprika

1 dash Salt

Lettuce leaves

11 ounces can Mandarin orange segments, drained

1 cup sliced strawberries

1 Kiwi, peeled and sliced

Combine sour cream, nectar, oil, sugar, cinnamon, paprika and salt. Beat with a rotary beater until smooth. Cover and chill.

On four lettuce-lined salad plates, arrange orange sections, strawberries and kiwi. Dollop fruit with dressing.

Chill remaining dressing.

2010 TheRecipeWorks.com


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Wednesday, September 3, 2014

{soups-salads-and-salad-dressings} Delicious Shrimp Chowder

 

Delicious Shrimp Chowder

1 lb. red potatoes, peeled and cubed
2 1/2 cups reduced sodium chicken broth
3 celery ribs, chopped
8 green onions, chopped
1/2 cup sweet red pepper, chopped
1 1/2 cups fat-free milk
1/4 cup all-purpose flour
1/2 cup fat-free evaporated milk
1 1/2 lbs uncooked medium shrimp, deveined and peeled
2 tbsp fresh parsley, minced
1/2 tsp. paprika powder
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce

1. Place broth in a large saucepan. Add potatoes, celery, onions and red pepper and bring to a boil. Reduce heat. Cover and simmer for 13-15 minutes or until vegetables are tender.
2. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
3. Combine flour and evaporated milk until smooth; gradually add to potato mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil.
4. Cook and stir for 2-3 minutes or until shrimp turn pink.
   
8 servings

~Tamara~

https://groups.yahoo.com/neo/groups/Tamaras-Recipes/
Moderator posting only...all recipes sent here

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