May 3, 2014
Mixed Vegetable Slaw
Florence
Course Salad
Cuisine American
- 1 cup yogurt
- 2 tablespoons miracle whip
- 2 tablespoons onion -- grated
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried basil -- crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon lemon peel -- grated
- 1/4 teaspoon Tabasco sauce
- 4 cups cabbage -- shredded
- 1 cup carrot -- shredded
- 1 red or yellow bell pepper - thinly cut
- 1/3 cup thinly sliced radishes
Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
Add cabbage, carrots, bell peppers and radishes and coat.
Refrigerate in covered dish for approximately 2 to 4 hours.
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April 27, 2014
Caesar Pasta Salad
Florence
Course Side Dish
Cuisine Italian
- 8 ounces bow tie pasta
- 2 cups shredded romaine lettuce
- 1/2 cup sliced marinated sun-dried tomatoes
- 1 1/3 cups Parmesan cheese
- 1/2 cup sliced ripe olives
- Caesar salad dressing
Cook the bow tie pasta as you normally would
Drain and rinse thoroughly
Fold the tomatoes, cheese, olives, and lettuce into the cooked pasta
Toss in Caesar dressing until moist
Serve Immediately
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April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 1 cup water
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 6 slices process American cheese
- 1 1/2 cups minute original rice uncooked
- 1 can tuna -- drained
- 2 tablespoons chopped fresh parsley
Bring water, milk, dill and salt to boil over medium head in a saucepan.
Add cheese; cook until melted
Stir in MINUTE Rice, Tuna and parsley; cover
Remove from heat.
Let stand for approximately 7 minutes so rice will absorb all water.
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April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 2 - 16 oz tri-color rotini
- 1 can black olives - sliced
- 1 large tomato - diced
- 1/2 - 16 oz. bottle of Italian dressing
- 1 - Sweet Bell Pepper Yellow, Orange or Red
- **OPTIONALl**
- 1/2 package Pepperoni - sliced in to 1/4's
- 1/4 lb Sharp Cheese - cubed
Cook Pasta according to package instructions.
Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
Serve Chilled.
Add **OPTIONAL** ingredients in with pasta.
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April 19, 2014
Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
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April 17, 2014
Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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April 9, 2014
Chicken, Rice & Broccoli Meal
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Preheat oven to 375°F
Grease 13x9 pan.
Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
Steam Broccoli for 5 minutes in boil water.
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March 28, 2014
Arctic Pickles
Florence
- 6 cucumbers sliced thin
- 1 large red onion sliced thin
- 2 Tablespoon salt
- 1 Cup white vinegar
- 3/4 Cup sugar
- Freezer containers
Place the cucumbers and onions together in a large mixing bowl,
Add the salt.
Mix well.
Let stand for 2 hours at room temperature.
Rinse the cucumbers and onion in cool water.
Drain.
Place them in the freezer containers.
Mix the vinegar and sugar together until the sugar is completely dissolved.
Pour the mixture over the cucumbers and onions.
Freeze for at least 3 weeks before eating.
When ready to eat thaw in the refrigerator overnight or run under cold water if you want to thaw faster.
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March 26, 2014
Simple Curried Pineapple Rice
Florence
Course Side
Cuisine Indian
- 3 cups vegetable broth
- 1 1/2 cups uncooked rice
- 1 Tablespoon butter
- 1 small onion finely diced
- 1 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1 1/2 cup diced pineapple
Put broth and rice in a saucepan; bring to a boil.
Reduce heat to low, cover saucepan and simmer for 25 to 30 minutes or until rice is tender.
Remove from heat and set aside.
In a large skillet heat butter over medium-low heat, then add onion, curry powder, garlic powder, and diced pineapple and cook together just until onion are tender.
Add the cooked rice to the skillet over low heat, stir and allow to heat until rice is mixed with all ingredients and warm.
Server Immediately while still hot.
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March 25, 2014
Tuna Rice And Veggie Bake
Florence
Course Side
Cuisine American
- 1 bag 16 oz frozen mixed vegetables
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 cups cooked rice
- 1/2 cup diced green pepper
- 1/4 cup diced onion
- 2 teaspoons dried dill
- 1 can 12 oz white tuna in water, drained
- 2 Tablespoon butter
- 1 cup bread crumbs
Preheat oven to 375°F
Lightly Grease 2 quart baking dish.
Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
Mix in Tuna.
Place in Greased baking dish.
In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.
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March 24, 2014
Viva Verde Roasted Pepper Rice Pot
Florence
Course Side
Cuisine American
- 4 large bell peppers
- 4 cups chicken stock divided
- 1 cup fresh chopped parsley
- 1/2 cup chopped onion
- 1 garlic clove
- 1 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups uncooked long grain white rice or brown rice
Heat oven to 400°F
Lightly coat whole bell peppers with olive oil then place on a baking sheet.
Roast until softened and slightly charred, then remove from oven.
Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
Remove and discard the skins, stems, seeds, and membranes.
Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
Set aside.
In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
Fluff the rice with a fork and serve hot.
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