|Italian Vegetable Salad
5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans(2-1/4 oz each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a large salad bowl, combine the first eight ingredients. Combine salad dressings;
pour over vegetable mixture and toss to coat.
Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Yield: 14 servings.
1 bone-in fully cooked ham (8 to 10 pounds)
1 can (12 ounces) lemon-lime soda
1-1/2 cups packed dark brown sugar, divided
1 cup water
1 jar (12 ounces) peach preserves
6 tablespoons butter , cubed
1/4 cup honey
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
Dash ground cloves
1 can (8 ounces) sliced pineapple, drained
3 canned peach halves
Score surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each
diamond. Place on a rack in a well-greased foil-lined roasting pan. Pour soda over ham.
Spread 1 cup brown sugar over ham. Add water to pan. Cover and bake at 325° for 1-1/2 to 2 hours.
In a large saucepan, combine the preserves, butter, honey, mustard, Liquid Smoke if desired,
ground cloves and remaining brown sugar. Cook and stir over low heat until butter is melted and
sugar is dissolved. Uncover ham; brush with glaze.
Arrange the pineapple slices and peach halves over ham, securing with wooden toothpicks. Bake,
uncovered, for 25-30 minutes or until a meat thermometer reads 140° and ham is heated through.
Discard toothpicks before carving. Yield: 16-20 servings.
|Smashed Red Potatoes
2 pounds red potatoes, cut into small wedges
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium;
cook, uncovered, for 15-20 minutes or until tender. Drain and place in a bowl. Coarsely mash the
potatoes, adding the parsley, oil, salt and pepper. Yield: 6 servings.
|Apple Sweet Potato Bake |
5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup apple juice concentrate
1-1/2 cups plus 2 tbs cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter , cubed
Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil;
cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and
slice potatoes. Place apples in a large saucepan and cover with water. Cover and cook over medium
heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased
2-1/2-qt. baking dish. In a small saucepan, combine apple juice concentrate, 1-1/2 cups water,
sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple
juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325°
for 30-35 minutes or until heated through.
Yield: 12 servings.
|Tarragon Green Beans |
4 cups fresh or frozen cut green beans
1/2 cup water
1/2 teaspoon salt
1 large onion, chopped
1 celery rib, chopped
1/2 cup finely chopped green pepper
2 tablespoons margarine
3/4 teaspoon dried tarragon
1/2 teaspoon salt-free lemon-pepper seasoning
Pepper to taste
In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat;
cover and simmer for 15 minutes or until tender. Meanwhile, in a small saucepan, saute
the onion, celery and green pepper in margarine until tender. Stir in the tarragon,
lemon-pepper and pepper. Drain beans; add vegetable mixture and toss to coat.
Yield: 6 servings.
|Cheesy Drop Biscuits |
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
2/3 cup buttermilk
1/3 cup vegetable oil
Additional Parmesan cheese, optional
In a large bowl, combine the first five ingredients. Add cheeses.
In a small bowl, combine buttermilk and oil. Stir into dry ingredients just until moistened.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Sprinkle with additional Parmesan
cheese if desired.
Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Yield: about 1 dozen.
2 pkg. (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong coffee
1/4 cup sugar, divided
2 tsp. vanilla, divided
1 container (15 oz.) ricotta Cheese
3 cups thawed whipped topping
2 tsp. unsweetened cocoa powder
ARRANGE half of the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. of
the sugar and 1 tsp. of the vanilla; brush half of the coffee mixture onto ladyfingers
in dish. BEAT ricotta cheese, remaining 2 Tbsp. sugar and remaining 1 tsp. vanilla in
medium bowl with electric mixer on medium speed 2 min. or until well blended. Gently
stir in whipped topping. SPOON half of the ricotta cheese mixture over ladyfingers in
dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with
remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several
hours or overnight. Store leftovers in refrigerator.