Broccoli Salad

Posted by Lady Sunny
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
1. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins.
In a small bowl, whisk together the vinegar,
sugar and mayonnaise.
Pour over broccoli mixture, and toss until well mixed.
Refrigerate for at least two hours. 3. Before serving, toss salad with
crumbled bacon and sunflower seeds.

Tony Roma's Baby Back Ribs

Posted by Jeanne
Ingredients:
Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce
Preparation:
Heat over high heat until boiling.
Reduce heat, simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs,
front and back, with BBQ sauce .
Wrap ribs in aluminum foil.
Bake at 300 degrees for 2 - 2 1/2 hours.
Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side -

Marinated Chicken

Posted by Martha - posting her dinner recipes for tonite!
Marinated Chicken

3/4 cup Italian Salad Dressing
1 1/2 pounds boneless, skinless chicken breasts (6 pieces)
1. In large, shallow non-aluminum baking dish or plastic bag,
pour 1/2 cup dressing over chicken.
Cover, or close bag, and marinate in refrigerator,
turning occasionally, 30 minutes to 3 hours.
2. Remove chicken form marinade, discarding marinade.
Grill or broil chicken, turning once and
brushing with remaining dressing,
until chicken is no longer pink.
Serve, if desired, over grilled vegetables
marinated in additional dressing.
Serves: 6
Preparation Time: 5 minute(s)
Marinade Time: 30 minute(s)
Cook Time: 10 minute(s)

Bruschetta
1 loaf Italian bread (10 ounce),
cut into 12 slices, you may substitute French bread
3 cups large tomato(es) ((3 cups)), chopped
1/4 cup chopped red onion(s)
1 tablespoon chopped fresh basil,
you may substitute 1 teaspoon dried basil
1/4 teaspoon salt
1/4 cup Hellmann's Tangerine Balsamic
Vinaigrette Citrus Splash Salad Dressing
1. On baking sheet, arrange bread slices.
Grill, or bake at 450°F, until golden.
2. In medium bowl combine tomatoes, red onion, basil and salt.
Add dressing; toss to coat.
3. Just before serving, spoon tomato mixture onto toasted bread slices.
Serves: 6
Preparation Time: 15 minute(s)
Cook Time: 5 minute(s)

SUMMER SURVIVAL SALAD

Posted by Starr
Perfect for a hot summer day
when you don't want to get anywhere near a stove!!!
8 oz. bag small shell macaroni, cooked
1 c. diced ham
1 c. diced Cheddar
1 can B&M Brick oven beans (sauce too)
1 c. chopped celery
1/2 c. diced green pepper
1 small can Durkee Fried Onions
1/2 tsp. dry mustard
1/4 tsp. dill weed
1/4 tsp. pepper
Combine all ingredients with mayonnaise
(enough to make stick together).
Chill at least 3 hours (overnight is even better).
Serves 8 to 12.

No-Cook Pumpkin Pie

Posted by Starr
1 can pumpkin
1 pkg. French vanilla instant pudding (6 servings)
1 c. milk
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1 c. Cool Whip
Mix instant pudding and milk. Add pumpkin and spices.
Mix well. Fold in Cool Whip.
Pour into baked pie shell.
Top with additional Cool Whip.
We love pumpkin pie, and this makes it easy to serve anytime! :)

Tangy Lemon Pepper Potato Salad

Posted by Kelly

Salad
6 to 8 new red potatoes, sliced
3 eggs, hard-cooked
1/2 c sliced celery
1/4 c chopped green onions
1/4 c chopped prosciutto ham or sliced deli ham

Dressing
1/3 c light sour cream
1 Tbs. Dijon mustard
2 t. lemon juice
1 to 2 t. lemon pepper
1/4 t. salt
In large saucepan over medium-high heat,
cook sliced potatoes in small amount of water until fork tender,
about 12 minutes; drain well.
Cut 2 of the eggs into eighths; reserve remaining egg for garnish.
In large bowl, combine warm potatoes, 2 cut-up eggs,
celery, green onions and ham.
In small bowl, combine all dressing ingredients; blend well.
Spoon over salad mixture; toss gently to coat.
Cover; refrigerate 1 to 2 hours until chilled.
Just before serving, slice remaining egg.
Garnish top of salad with egg as desired.
8 (1/2 cup) servings
Nutrition Information
Serving size 1/2 cup calories - 50 protein - 3 g carbohydrate - 6 g
Fat - 2 g cholesterol - 56 mg sodium - 250 mg potassium - 140 mg

MULTI-FRUIT SHERBET

Posted by Sheri
This light, fresh dessert is filled with fruit flavours:
banana, lemon, orange, and cherry.
You don't need an ice-cream freezer,
although you can use one if you have it handy.
Note that the easiest way to mash bananas is to
puree them in a blender or food processor.
Makes one quart (serves six). Per serving: 1.8 grams fat, 265 calories.
2 cups mashed ripe bananas (4 to 5 medium bananas)
1/4 cup lemon juice (preferably fresh)
1/3 cup orange juice (preferably fresh)
1/2 cup light corn syrup
1/8 teaspoon salt
1 egg white
1/3 cup sugar
1 cup whole milk
1/4 cup maraschino cherry juice
1/2 cup chopped maraschino cherries
1 teaspoon grated orange peel
Mix bananas with lemon juice. Mix in orange juice, corn syrup, and salt.
Beat egg white until stiff; gradually add sugar. Fold into banana mixture.
Add milk, stirring gently. Gently mix in cherry juice, cherries, and orange rind.
If you have an ice-cream maker, chill the mixture well at this point
and then freeze according to your machine's directions.
Otherwise, pour into a shallow pan and place in the freezer.
At the same time, put a mixing bowl and beaters
in the refrigerator to chill.
When sherbet is almost firm, place in chilled mixing bowl
and beat on low speed until creamy.
Place in a storage container and freeze until firm.
If sherbet becomes too icy, re-beat with mixer on low speed.

TACO PIZZA

Posted by Lori
1 lb ground beef or turkey
1 envelope taco seasoning
1 c. water
2 prebaked Italian bread shell crusts (12 inches)
1 can (16 oz) refried beans
3/4 c. salsa
2 c. coarsley crushed tortilla chips
2 c. shredded cheddar cheese
2 medium chopped tomatoes
2 c. shredded lettuce
In a saucepan cook beef over med. heat until no longer pink.
Stir in taco seasoning and water. Bring to boil; reduce heat.
Simmer uncovered 10 mins; set aside.
Place crusts on ungreased pizza pans or baking sheets.
Combine beans and salsa; spread over crusts.
Top with beef mixture, chips and cheese.
Bake at 350* for 13-16 mins. or until cheese is melted.
Sprinkle with tomatoes and lettuce.
I usually slice some olives, red or green peppers and avacado
and crush more chips on top.
This is always a big hit when I make it for family or friends.
It can easily be turned into a vegetarian taco pizza
by omitting meat and using vegetarian refried beans.

My Red Bliss Potato Salad

Posted by MaiTai
When Maggie and Lady Sunny came to visit
I put together potato salad.
I do not measure so I will just give you the ingredients
and I'm sure you can put it together.
Baby Red Potatoes
Hard boiled eggs (chopped).
1 jar of Hormel real bacon bits.
Red onion (to your taste)
Real Mayonaise
Ranch dressing ( I use Wishbone dressings)
Honey Dijon Dressing
Salt and pepper to taste.
Boil the potatoes. I time them 11 min. after a full boil
and they are usually done.
Then I put them in fridge for a couple of hours to completely cool.
Once cooled I add hard boiled eggs,
red onion, bacon bits, salt and pepper.
In a bowl mix together mayonaise, ranch dressing
and honey dijon dressing.
I don't measure so you will have to figure that one out
but usually more on the mayo and just the ranch dressing
and honey dijon dressing to your liking.
I think my mayo mix with the dressings
is what makes the flavor so different.
I hope you try it and like it.
Note: Sometimes I add deli sliced ham.
I also use this mayo mixture for my macaroni salad.
Thats It!! Good Luck and Bon Appetite!
*HUGS*

Picnic for Four

Posted by Slowpoke

Ham and Muenster Cheese Sandwiches with
Watercress and Honey Mustard
16 thin slices of smoked Virginia ham
4 slices Muenster cheese
watercress
honey mustard
4 croissants, sliced through centre
Spread honey mustard on both sides of the sliced croissant
and layer ham, cheese and sprigs of watercress on bottom slice of bread.
Cover sandwich ingredients with the top portion
of croissant and slice through middle.
Wrap sandwiches individually in plastic wrap
or waxed paper and store in refrigerator until ready to pack picnic.

Marinated Two Bean Salad with Corn
1 pound green beans, blanched
2/3 cup chickpeas (7-3/4 ounce container, drained)
2/3 cup corn
1/3 cup diced red pepper
3 tablespoons olive oil
2 tablespoons balsamic vinegar
In a bowl, combine green beans with corn, chickpeas and red pepper
and toss with olive oil and vinegar.
Store in the refrigerator in an airtight container until packing for the picnic.

Potato Salad with Cucumber and Dill
2 1/2 pounds red potatoes, cooked with skins
1/3 cup chopped scallions
1 medium cucumber, sliced lengthways, seeded and then sliced across
2/3 cup olive oil
4 tablespoons white wine vinegar
1/2 cup chopped dill
1 tablespoon Dijon style mustard
In a bowl, combine potatoes, scallions, cucumbers and dill.
In a separate small bowl, mix together olive oil, vinegar
and mustard and then pour over potato mixture.
Toss until salad is thoroughly mixed and
store in a refrigerated airtight container until packing for the picnic.