SSBBW / FA Quote of the Moment

"God gave me the desire for the voluptuous size. I canít argue with God, because He is all wise. Big girls are so special, appealing and unique. They take my breath away, I can hardly speak." ~ Phil Moore [FA - Poet]


RECIPES - VEGETABLES / SALADS [12]



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Spinach and Mushroom Salad
Ingredients

4 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup thin red onion slices
1/4 cup balsamic vinaigrette dressing
1/4 cup walnut pieces

Directions

TOSS spinach leaves with mushrooms and onions in large salad bowl; set aside.
MIX dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
POUR over spinach mixture; toss to coat. Serve immediately.


Creamed Potatoes & Peas
Ingredients

1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk

Directions

Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender. Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil.
Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.


Asparagus Parmesan Au Gratin
Ingredients

2 cups FRENCH'S® French Fried Onions
1 1/2 lbs. fresh asparagus, trimmed and peeled if thick
1 (10 3/4 oz.) can cream of celery soup
1/2 cup half 'n' half cream or milk
1/4 cup grated parmesan cheese
1 tbsp. dijon mustard

Directions

Crush French Fried Onions in plastic bag with hands or rolling pin. COOK asparagus in boiling water for 3 min. Drain well. MIX soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus. BAKE at 400°F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.


Almond Strawberry Salad
Ingredients

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar

Directions

In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.


Roasted Potatoes With Bacon & Cheese
Ingredients

1 lb. small new red potatoes, quartered
1/4 cup Zesty Italian Dressing
2 Tbsp. vinegar
1 Tbsp. chopped fresh thyme
4 slices bacon, cooked, crumbled
2 oz. (1/4 of 8-oz. pkg.) Cheddar Cheese, cubed
2 oz. (1/4 of 8-oz. pkg.) Monterey Jack Cheese, cubed

Directions

PREHEAT oven to 425°F. Place potatoes in baking dish. Mix dressing, vinegar and thyme in small bowl. Pour half of the dressing mixture over potatoes; mix lightly. Refrigerate remaining dressing mixture.
BAKE 40 to 50 min. or until fork tender. Remove from oven; cool completely.
COMBINE potatoes, bacon, cheeses and remaining dressing mixture in medium bowl.
Refrigerate until ready to serve. Garnish with additional fresh thyme before serving, if desired.


Arugula, Melon and Prosciutto Salad
Ingredients

1/2 small cantaloupe (about 1 lb), seeded
2 Tbsp olive oil
1 Tbsp red-wine or sherry vinegar
1 tsp Dijon mustard
Kosher salt and pepper
2 bunches arugula, thick stems discarded (about 8 cups)
1/2 small red onion, thinly sliced
4 oz thinly sliced prosciutto

Directions

Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.
In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 tsp each salt and pepper.
Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto.
Serve with bread, if desired.


Peas and Celery
Ingredients

3 celery ribs, chopped
1/3 cup chopped onion
2 tablespoons water
2 tablespoons butter
1 (10 ounce) package frozen peas
1/4 teaspoon lemon-pepper seasoning

Directions

In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer.
Let stand for 4 minutes or until peas are tender.



Bacon Potato Bake Recipe
Ingredients

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 10 minutes.
In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 2-qt. baking dish; top with half of the cheese.
Repeat layers.
Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon. Yield: 12 servings.


Fresh Corn Medley Recipe
Ingredients

1 medium green pepper, chopped
1 small onion, chopped
3 tablespoons butter
4 cups fresh corn (about 9 ears of corn), or frozen corn
1/4 cup hot water
1 jar (2 ounces) diced pimientos, drained
1 tablespoon honey
1 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Directions

In a large skillet, saute green pepper and onion in butter until tender.
Add the corn, water, pimientos, honey, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender.
Sprinkle with cheese and bacon. Yield: 5 servings.



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