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Spinach and Avocado Salad

1/2 cup sliced avocados
3 Tbsp. orange juice
1 tsp. lemon juice
3 cups baby spinach leaves
1 small blood orange, peeled, cut into sections
1/4 cup KRAFT CATALINA Dressing
2 Tbsp. PLANTERS Pecan Halves, toasted


TOSS avocados with juices in medium bowl.
ADD next 3 ingredients; mix lightly.
SPOON onto 2 plates; top with nuts.

Optional: Substitute 1 drained can (11 oz.) mandarin oranges or 1 sectioned navel orange for the blood orange sections
              Prepare using 1/4 cup PLANTERS Slivered Almonds

First Class Bleu Cheese Salad

1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted sliced almonds
1/4 cup crumbled blue cheese


In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Seafood Stuffed Avocados

1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado


In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt,
and pepper. Cover, and chill until serving.
Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado,
leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers
of the avocado halves. Sprinkle the tops with paprika.

Classic Cobb Salad

12 cups mixed baby salad greens
6 oz. Deli Fresh Roasted Turkey Breast, cut into strips
1 avocado, chopped
1-1/2 cups halved grape or cherry tomatoes
8 slices Bacon, cooked, crumbled
3 hard-cooked eggs, cut into wedges
1 cup Shredded Three Cheese Blend
1 bottle (8 oz.) Balsamic Vinaigrette Dressing


ARRANGE salad greens evenly on large serving platter.
PLACE turkey, avocado, tomatoes, bacon, eggs and cheese in even rows on top of greens.
DRIZZLE with dressing just before serving; toss lightly.

Baked Parsnips Irish Style

2 ½ pounds Parsnips
2 ounce Butter or bacon fat
3 tablespoon Stock
1 pinch Salt and pepper
1 pinch nutmeg


Peel parsnips, quarter, and remove any woody core.
Parboil for 15 minutes. Place in an ovenproof dish.
Add stock and sprinkle with salt, pepper and nutmeg.
Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.

Asparagus with Maple-Mustard Sauce

2 lb asparagus
2 tablespoons real maple syrup or maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil


Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain. In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Loaded au Gratin Potatoes

1 box (4.9 oz) Betty Crocker® au gratin potatoes
2 cups boiling water
1 cup half-and-half
2 tablespoons butter
6 slices bacon, cooked, crumbled
1 cup shredded Monterey Jack cheese (4 oz)
1/4 cup sliced green onions (4 medium)
1/4 tsp coarse ground black pepper

1/2 cup Progresso® plain bread crumbs
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley


Heat oven to 375°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter.
Stir in remaining potato ingredients. Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Chickpea Salad with Spiced Almonds

1/2 cup Sliced Almonds
1/4 cup sugar
1/4 tsp. ground red pepper (cayenne)
6 cups torn lettuce
1 red bell pepper, cut into strips
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, drained
6 slices Bacon, cooked, crumbled
1 navel orange, peeled, sectioned
1/3 cup Zesty Italian Dressing


COOK first 3 ingredients in small skillet on medium-high heat 4 to 5 min. or until nuts are caramelized,
stirring constantly. Spread onto large sheet of waxed paper; cool completely.
PLACE all remaining ingredients except dressing in large salad bowl; mix lightly. Add dressing; toss to coat.
TOP with nuts.

Italian Peas

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and pepper to taste


Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas,
and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

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