SSBBW / FA Quote of the Moment

"An SSBBW knows what it is like to NOT be "average". To me, this is extremely important for development of a mature personality. It is a necessity for understanding other people that you truly comprehend what it is like to be "different". Fat women know this. They experience it every day. That fact alone makes them richer people with a mind that is more open than "average", simply because it forces them to view things from a different paradigm than "average"." ~ Mogens (BC, Canada) [FA]


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Fresh Vegetable Salad

1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped red pepper
1 cup chopped zucchini
1/2 cup Red Wine Vinaigrette dressing


MIX all ingredients in large bowl. Refrigerate several hours or until chilled

Fantastic Grilled Corn on the Cob

4 ears corn on the cob in husks
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley


PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess water. Wrap corn individually in foil.
GRILL 15 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn.
MEANWHILE, mix butter, Parmesan cheese and parsley. Spread butter mixture onto corn.

Cheese-Topped Grilled Tomatoes

4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup Zesty Italian Dressing
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh herbs (basil, chives and/or parsley)


PREHEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grate of grill; close lid.
GRILL 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.
SPRINKLE with herbs just before serving

Tomato Cucumber Salad

2 small cucumbers, thinly sliced
4 small tomatoes, thinly sliced
1 small red onion, thinly sliced
1/2 cup Zesty Italian Dressing


PLACE cucumber, tomato and onion on serving plate. <br>
DRIZZLE with dressing.

Campfire Potatoes

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tbsps butter
1/3 cup shredded cheddar cheese
2 tbsps minced fresh parsley
1 tbsp Worcestershire sauce
1/3 cup chicken broth
Salt and pepper to taste


Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.);
dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper;
sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Yield: 4-6 servings.

Slow Cooker Baked Beans

3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices bacon, chopped


PLACE all ingredients in slow cooker; mix well. Cover with lid.

COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).

"So Simple" Cauliflower Mash

8 cups cauliflower florets (about 1 small head)
1/4 cup ranch Dressing
1 green onion, thinly sliced


BRING water to boil in large saucepan. Add cauliflower;
cook 15 min. or until cauliflower is very tender. Drain
cauliflower; return to saucepan. ADD dressing; mash until
cauliflower is light and fluffy. Sprinkle with onions.

Twice-as-Nice Mashed Potatoes

1 large whole garlic bulb
2 tablespoons olive oil
1-1/2 pounds red potatoes, peeled and cubed
1-1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter, softened
1/2 teaspoon dried rosemary, crushed
1/3 cup grated Parmesan cheese
Salt and pepper to taste


Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil.
Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
minutes; peel garlic and reserve oil. Reduce heat to 400°.
Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat;
cover and cook for 15-20 minutes or until very tender. Drain.
Place both potatoes in a large mixing bowl. Add the milk, butter, rosemary, roasted garlic and
reserved oil. Stir in Parmesan cheese, salt and pepper.
Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated
through. Yield: 6-8 servings

Glazed Vegetable Medley

2 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, cut into 1/4-inch pieces
1 small onion, halved and sliced
1 garlic clove, minced
1 tablespoon olive oil
1 medium zucchini, halved and cut into 1/4-inch slices
1 medium sweet red pepper, thinly sliced and halved
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon cornstarch
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed


Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat;
simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until
vegetables are crisp-tender; drain and keep warm.
In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and
red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet
and keep warm. In the same skillet, melt butter; stir in the brown sugar and cornstarch
until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring
to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables;
stir to coat. Yield: 6 servings.

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