South-western Summer Dinner
1. South-Western Egg Rolls.
2. Confetti Cheese Salad
3. Beer Beef Bar-B-Que
4. Pineapple Cheesecake
Serves
Appetizer
South-Western
Egg Rolls
Ingredients
¼ Cup / 2 ½ oz (71g) green
onions, chopped
¼ Cup / 2 fl oz (60ml) Extra Virgin olive oil
8 Cups / 5lbs (2.25kg) fresh baby spinach
1 Cup / 10oz (284g) frozen corn
1 15-oz. (425g) tin of black beans, drained
1 tsp (6g) ground cumin
1 Tbsp. (15ml) fresh lime juice
½ tsp (6g) sea salt
6 oz (170g) Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil
Method
Sauté
the onions in olive oil until tender.
Add next
6 ingredients and cook until spinach wilts.
Remove
from the heat and stir in the cheese.
Place ¼
Cup / 2 fl oz (60ml) of mixture on each egg roll wrapper.
Fold in
sides and dampen edges with a small amount of water so that they stick
together.
Put
enough oil in a saucepan to cover egg rolls and heat to a high temperature
(If the oil starts smoking it is too hot).
Cook
rolls until golden brown and allow them to drain on paper towels.
Serve
with salsa or ranch dressing,
or combine equal
amounts of salsa and ranch dressing for a different taste.
Weight
Watchers: Use low fat cheese.
Main Course
Confetti Cheese Salad
Ingredients
3 Cups / 24 fl oz (720ml) small curd cottage cheese
6 Tbsp (106g) chopped pimento
¾ Cup / 7½ oz (212g) green pepper, diced
1¼ Cups / 12½ oz (354g) carrots, shredded
1¼ Cups / 12½ oz (354g) shredded lettuce
1 Cup / 10 oz (284g) crushed pineapple
6 to 8 crisp lettuce leaves
1 Cup / 10 oz (284g) carrots
1 Cup / 10 oz (284g) celery
sticks
9 strips of bacon cooked and crumbled up
Method
Combine cottage
cheese, pimento, green pepper, carrots, lettuce and pineapple.
Toss with salad
dressing.
Spoon on top of
crisp lettuce leaves on salad plates.
Arrange celery
and carrot sticks around salad.
Sprinkle with
crumble bacon.
Salad Dressing
Ingredients
¼ Cup / 2 fl oz (60ml) mayonnaise
2 tsp (10ml) clear
honey
¼ tsp (1.5g) sea salt.
Combine ingredients and mix well.
Weight Watchers: Use low fat
mayo and lower fat turkey bacon.
Beer
Beef Bar-B-Que
Ingredients
1 English-cut
or chuck roast (about 3 or 4 lbs. / 1.5kg)
1 15-oz (425g) bottle tomato ketchup
¾
lb (340g) brown sugar
1 11 fl-oz. (330ml) can of beer
Method
Put all
4 ingredients into a large kettle (casserole dish or slow-cooker);
Add
enough water to cover the roast.
Cover
& simmer on low heat for about 3 hours.
Periodically
add water to cover the roast until it is very, very tender.
Remove the
roast from the Bar-B-Que sauce.
Shred
it or slice it, while the sauce continues to boil down to the right thickness.
Then,
put the sauce over the roast and it’s ready to eat.
Dessert
Pineapple
Cheese Cake
Ingredients
2 8-oz.(2x227g) pkgs. cream cheese, at room temperature
2 pkgs. instant vanilla pudding, dry
32 fl oz (960ml) of whipped topping (Cool Whip) at room
temperature
1 can of crushed pineapple, 15 oz (425g), drained
3 graham cracker crusts,
or 2 graham cracker crusts
and 1 baked 9” x 12” (23cm x 30cm) yellow cake
Method
Mix the
cream cheese and whipped topping together,
with an electric mixer, until it is smooth.
Add the
dry pudding and mix thoroughly.
Add
about half of the drained pineapple to the cheese filling.
Mix
well.
Divide
filling between the 3 pie crusts.
Sprinkle
the reserved pineapple on top of the pies for decoration.
If you
are making 2 pies and the cake:
First frost
the cake with the filling.
Then,
fill the pie crusts. Put maraschino cherries in the centre of the pies for colour.
These pies freeze well, if you want to make them ahead of time.
Weight
Watchers: Use low fat cream cheese and fat free whipped topping.
Grocery
List
¼ Cup / 2½ oz (71g) green onions, chopped
¼ Cup / 2 fl oz (60ml) Extra Virgin olive oil
8 Cups / 5lbs (2.25kg) fresh baby spinach
1 Cup / 10oz (284g) frozen corn
1 15-oz. (425g) tin black beans
1 tsp. (6g) ground cumin
1 Tbsp (15ml) fresh lime juice
6 oz. (170g) Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil
3 Cups / 24 fl oz (720ml) small curd cottage cheese
6 Tbsp (106g) chopped pimento
¾ Cup / 7½ oz (212g) diced green pepper
1¼ Cups / 12½ oz (354g) shredded carrots
1¼ Cups / 12½ oz (354g) shredded lettuce
1¼ Cups / 12½ oz (354g) crushed pineapple
6 to 8 crisp lettuce leaves
1 Cup / 10oz (284g) each carrot and celery sticks
9 strips of bacon cooked and crumbled up
¼ Cup / 2fl oz (60ml) mayonnaise
2 tsp (10ml) clear honey
1 English-cut or chuck roast (about 3 or 4 lbs / 1.5kg)
1 15 fl oz (450ml) bottle of tomato ketchup
¾
lb (340g) of brown sugar
1 11fl-oz (330ml) can of beer (the subscriber suggested
Budweiser)
2 8-oz (2x227g) pkgs cream cheese,
at room temperature
2 small packages instant vanilla pudding, dry
32 fl-oz (960ml) of whipped topping (Cool Whip) at room
temperature
1 15-oz (425g) can of crushed pineapple
3 graham cracker crusts,
Or 2 graham cracker crusts and 1 baked 9” x 12” (23cm x 30cm) yellow cake
This is just right
for those hot and hazy summer evenings
when you have folks round.
¡Lo que paso, volò!