2 tomatoes, medium to large
½ c. oil
3 T. vinegar
1 t. Worcestershire sauce
¾ t. salt
1/8 t. pepper
1 T. sugar
½ clove garlic, minced
1 t. sweet basil
Pinch of thyme
2 T. green onion, chopped
Slice tomatoes and place in medium sized bowl. Combine remaining ingredients and pour over tomatoes. Refrigerate 1 hour. Drain tomatoes and serve on a bed of crisp greens.
The above is the recipe exactly as presented in the cookbook; however, I always add a thinly sliced cucumber and most often use a regular onion and thinly slice it. The salad I make is tomato, cuke and onion. Since tomato is acid and not good for a Gerd diet, this can be done totally omitting the tomato or using just a small tomato for color. Also - the recipe calls for the tomato to be sliced, but I sometimes chunk it.
1 cup dried penne or bow-tie pasta, cooked according to package, drained and rinsed with cold water
2 ½ cups coarsely chopped, cooked, peeled shrimp
1 cup fresh or canned crabmeat, picked over for shells
1 cup frozen baby peas, thawed
½ cup diced raw or Roasted Red Bell Peppers
2 tablespoons thinly sliced green onion or fresh chives
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Place the cook pasta in a bowl. Add the shrimp, crabmeat, peas, peppers, green onions and parsley. Toss lightly to combine. Add dressing, tossing again to coat ingredients. Cover and place in refrigerator for 2 hours or overnight to chill. Season salad to taste with salt and pepper.
Orange and pineapple are made for each other but both fresh and frozen pineapple contained an enzyme that prevent gelatin from setting, so use only canned. Serve this for dessert or as a side dish on a buffet table. Serves 8 to 10
Vegetable spray for greasing the mold
1 can (11 oz) mandarin oranges, drained, juice reserved
1 can (8 oz) crushed pineapple packed in juice, drained, juice reserved
1 box (6oz) orange-flavored gelatin
1 pint orange sherbet (not sorbet), softened
1. Spray a 5-cup ring mold (or other shape) with vegetable cooking spray.
2. Combine the juice from the mandarin oranges with the juice from the crushed pineapple in a 2-cup measuring cup and add water to reach 1 3/4 cups. Bring this mixture to a boil, either in a small saucepan or in the microwave.
3. Place the gelatin in a medium size bowl and pour the boiling juice mixture over it, stirring until the gelatin dissolves. Add the sherbet and stir until it has melted and is thoroughly combined. Chill in the refrigerator until thickened (drawing a spoon through the gelatin leaves a definite impression) 1 to 1 1/2 hours.
4. Stir the mandarin oranges and pineapple into the thickened mixture and spoon it into the prepared mold. Refrigerate, covered, overnight.
5. Unmold the dessert immediately before serving. To unmold, fill a large bowl (or the sink) with hot water. Dip the mold into the hot water - carefully, so no water splashes on the contents - for about 2 seconds, and then remove it quickly. Shake the mold from side to side. It the mold does not loosen, repeat, holding the hold in the water for only 1 second. Invert a serving dish over the mold and holding them together turn them over. Lift off the mold.
My mom loved having a jello mold of some kind for a holiday. She was a master at the hardest part - getting it perfectly out of the mold. This is a new recipe for me but I'm going to try it for Easter to go with her brisket.
1 boneless, skinless chicken breast halves, cooked and chopped OR 1 large can Swanson chicken breast - drained
1/4 stalk celery, diced
1 green onion, chopped
1/4 golden delicious apple - peeled, cored and diced
1 tablespoon and 1 teaspoon golden raisins
1 tablespoon and 1 teaspoon seedless green grapes, halved
2 tablespoons chopped toasted pecans
1/8 teaspoon ground black pepper
1/8 teaspoon curry powder - or more to taste
3 tablespoons light mayo
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayo. Mix all together. Serve!
1 1/2 box chicken rice-a- roni (cooked)
6 large chicken breasts - baked and diced
1 green pepper chopped
3 jars marinated artichoke hearts (drained and cut into bit size pieces (optional - rinse)
3 cans chopped ripe olives
6 green onions chopped
mayo to hold together
Make at least one day before serving
For 8 servings, cut all the ingredients into 1/3 except for the rice
2 cups blueberries
2 kiwi fruit, sliced
2 red apples, sliced
2 green apples, sliced
1 bunch seedless green grapes
1 bunch seedless red grapes
1 cup strawberry halves
1 fresh pineapple, peeled, cored, and sliced OR 1 (20 ox) can sliced pineapple, drained and cut in half
Poppy Seed Dressing
¾ c. sugar
½ cup vinegar
1 ½ tablespoon onion juice
1 teaspoon dry mustard
½ teaspoon salt
1 cup vegetable oil
1 ½ tablespoon poppy seeds
Combine first 5 ingredients in container of an electric blender; process on low speed 30 seconds. With blender on high, gradually add oil in a slow steady stream. Blend about 30 seconds or until thickened. Stir in poppy seeds.
Bake at 350 degrees for 45 min. (Serves 6 or 7)
1 lb cooked carrots or 1 large and 1 small canned carrots)
1 stick butter
Take carrots drained, heat in microwave, then throw in blender with melted butter, blend well, add 1/2 cup sugar, 1 tsp vanilla, 3 eggs, 2 dash nutmeg, 2-3 dash cinnamon, blend again. Pour into 1 quart greased casserole dish.
Topping: 1/4 c. butter, dash cinnamon, 3 tbsp brown sugar, 1/4 cup chopped pecans and mix up good and sprinkle on top.
No one will ever guess this is carrots. So Yummy.
1 ½ lbs. Brussels sprouts, trimmed
1/3 cup butter
1 cup crushed cheddar cheese crackers
¼ cup grated Parmesan cheese
1. In a 2-quart saucepan, cover sprouts with water. Cover and simmer for 15 minutes or until crisp-tender; drain and keep warm.
2. In a skillet, melt butter over low heat. Add crushed crackers and stir until golden brown. Remove from heat and stir in cheese.
Place sprouts in a serving dish and top with crumbs
So rich and creamy, and unbelievably easy to make with just 5 ingredients. From Damn Delicious Recipes
3 (15-25 ounce) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
¼ tsp pepper
8 ounces cream cheese, cubed
½ cup (1 stick) unsalted butter, cut into thin slices
1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
3. Serve immediately.
¾ stick of butter
3 c. mashed sweet potatoes (from a can, well drained, then mashed)
½ c. evaporated milk
1 c. sugar
½ t. cinnamon
½ t. nutmeg
1 t. salt
¼ to ½ t. vanilla
Mix all together and put in a baking dish. Squeeze a half of orange over top for a little extra flavor
Bake 400 degrees for about 20 minutes.
Spread the topping over and bake 10 minutes more.
2/4 c. crushed corn flakes
1 c. brown sugar
½ c. chopped pecans
Melted butter, ½ c. or so, until the topping is nice and crumbly but not wet.
2 medium butternut squash, peeled and cut into chunks
½ cup sugar
¼ cup milk
2 tbs butter
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a small mixing bowl beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30-35 min or until a thermometer inserted near the center reads 160 degrees. Yield 6 servings.
Nutrition Facts: ¾ cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g. carbohydrate, 9 g fiber, 5 g protein.
1 ½ lb asparagus spears
2 – 3 cloves garlic, thinly sliced
2 -3 tbsp. olive oil
¼ tsp. salt
¼ tsp pepper
1. Preheat oven to 450 degrees. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1 baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting.
Serve immediately. Makes 6 servings
Chopped Romaine lettuce
1 carton moist chunked Feta cheese
1/2 pkg Craisins
Blanched sugared almonds (I cheat and buy already done in produce section)
Girard Champagne Salad Dressing
(cook about 1 cup sugar & sliced almonds until sugar is liquid. - turn out on greased wax paper & let harden - break apart)
Add dressing just before serving.
My dear friend Shirley was a simple cook and this was a standard for her to serve with a chicken spaghetti casserole or to bring to a potluck. She shared the recipe with me and I serve it often. My daughter fell in love with it and uses it often in her home and when she needs to bring a dish - and we still lovingly call it Shirley's salad.
1 CAN PINEAPPLE CHUNKS DRAINED
1 16 OZ JAR CHUNKY APPLESAUCE (very hard to find)
1 CAN CRANBERRY JELLY ROLL
1 JAR CRAN/ORANGE - again - very hard to find - ok to make without
1 LARGE BAG FROZEN STRAWBERRIES
Optional: golden raisins and nuts. I never put these.
Combine all ingredients and put in refrigerator. Serves 10-13 people.
This is a holiday favorite to use in place of cranberry sauce. It's colorful and very tasty. Serve with a slotted spoon. I sometimes put out little custard cups that folks can use so it doesn't get red juice on the plate of food.
1 CAN WHITE CORN - drained
1 CAN FRENCH CUT STRING BEANS - drained
1 CAN SMALL SWEET PEAS - drained
1 BUNCH OF GREEN ONIONS - chopped
1 CUP OF CELERY - diced
1 CUP OF BELL PEPPER - chopped
Heat in a small sauce pan the following:
a little over 1/4 cup of vinegar
a little over 1/4 cup of sugar
1/4 cup oil
1 1/2 tablespoon of water
1/2 teaspoon salt
1/2 teaspoon pepper
Bring mixture to a boil, cool and pour over vegetables. Stir and refrigerate. Serve chilled. Serves 8 - 10 people.
I obtained this recipe from my dear friend, Judy. It's a summer favorite and everyone loves it.
TO BE USED WITH GREEN SALADS OF ALL KINDS:
10 oz. Mayo
1/2 cup vegetable oil
1/4 cup honey
1/2 tsp mustard
1 small fine chopped onion
1 pinch parsley
1/2 lemon - juice only
1 pinch salt
1 pinch of Accent - if you have it
2 drops Tabasco Sauce
6 Mushrooms sliced fine
2 Tomatoes cut in wedges
2 Hard Boiled Eggs chopped fin
2 Tbsp. chives chopped fine
1 Cup small Shrimp (it says boiled with bay leaves, lemon juice and sale, but I just buy mine precooked)
Bunches of assorted lettuce for a total of 6 cups
Mix all the ingredients listed in a large wooden bowl. (I don't have a wooden bowl, so I just use whatever) The dressing can be used up to 7 days in a glass container and refrigerated.
This recipe came the Rusty Pelican Restaurant on Key Biscayne in Florida. Oscar took me there for dinner and I asked for the recipe. This is a crowd pleaser for sure. I serve it often as the main course with a loaf of homemade bread. Delicious. Again - I love it partly cause it's a make ahead dish and allows me lots of time to visit with my guests.
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