Recipes

[JeanLouiseFinch]

Sweet & Sour Cucumber Salad

Peel and a few cucumbers. Run a fork down the length of the cucumber, going all the way around (to make them pretty when you slice them). Slice into coins. Collect the sliced cucumbers in a bowl and toss with a little salt. Set aside.

Thinly slice a few of green onions, including the greens. Set aside.

Make a dressing of equal parts white vinegar and white sugar. Start out with a cup of each, and increase as needed, depending on how many cucumbers you're using. Whisk the vinegar and sugar vigorously until the sugar dissolves. Whisk in a splash of EVOO, if desired (not required)

Rinse the salt off the cucumbers and drain. Put them in a lidded storage bowl. Add the slivered onions. Pour in enough dressing over everything until the cucumbers are almost covered. Add a little fresh ground pepper (or a pinch of coarse ground if you have it on hand), but don't overdo it.

Refrigerate several hours or overnight. Serve as a side dish. You can add some tomato wedges, if you can get nice ones. When all you have left is the dressing, you can slice new cucumbers and add them to the dressing or use the dressing mix to make a sweet vinaigrette salad dressing.

Next ingredient: MANGOES

[Zhills]

Fruity Summer Sorbets

To Make: Add all ingredients to a high speed/high quality blender like a Vitamix.
Tip: slightly thaw the frozen fruit so that it easily blends - but is still frosty.
Blend until smooth - do not overblend. You do not want to "melt" the mixture. Keep it as thick and frosty as possible. Pour into freezer-friendly container.
Tip: A chilled metal container works best. If you can find small metal containers to chill for your sorbet - grab them! Chill until firm. Scoop and serve!

Mixed Fruit Sorbet
1 1/2 cups frozen mixed fruit including mangoes
1 1/2 fresh banana
1/4 cup lemon juice
1/3 cup maple syrup or honey to taste

Next ingredient: Bacon

[walker]

Oriental Spinach Salad

1 10 oz. bag fresh spinach

1 8 oz. can water chestnuts, sliced

3 or 4 hard boiled eggs, chopped

1 8 oz. pkg. bean sprouts

6 strips of crumbled bacon

Mix the above and set aside. Make dressing:

3 Tablespoons red wine vinegar

2 Tablespoons plus 2 teaspoons ketchup

6 Tablespoons white sugar

2 Tablespoons brown sugar

1/4 teaspoon salt

1 Tablespoon Worcestershire Sauce

1/4 cup canola or vegetable oil

1/4 cup olive oil

1/2 medium onion, grated

Put dressing ingredients in jar and shake to mix thoroughly (or use blender). You can do this a day ahead. When ready to serve, mix dressing with salad.

NEXT INGREDIENT: MACARONI

[sue-p]

Three-Cheese Pasta Bake

16 oz. package ziti
2 (10 ounce each) containers refrigerated Alfredo sauce
8 oz. container sour cream
15 oz. container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-I/2 cups mozzarella cheese

1. Prepare ziti according to package directions; drain and return to pot.

2.Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13 x 9-inch baking dish.

3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

4. Bake at 350 degrees for 30 minutes or until bubbly. Makes 8 to 10 servings.

Note: Ziti pasta is long, thin tubes; penne or rigatoni pasta can be substituted, if desired.

Posted by sue-p 2/9/15

Next ingredient in the Game will be: SEA SALT

[Zhills]

Roasted Asparagus

Ingredients:

1 bunch thin asparagus spears, trimmed
3 Tablespoons olive oil
1 1/2 Tablespoons grated parmesan cheese
1 teaspoon coarse sea salt
1/2 teaspoon garlic/pepper

Directions:

1. Preheat oven to 425 degrees F.

2. Place asparagus in plastic and drizzle with olive oil. Toss to coat spears and sprinkle with parmesan, salt and garlic/pepper. Arrange asparagus on baking sheet lined with foil or parchment paper in a single layer. (Makes it much easier for clean-up!)

3. Bake in oven until tender, about 12 to 15 minutes, depending on thickness. Serve!!

Next ingredient: Cocoa powder

[walker]

Chocolate Balls

2 cups flour

1/2 cup Cocoa Powder

1 cup butter

1 teaspoon vanilla

1/8 teaspoon salt

2/3 cup sugar

2 cups chopped walnuts

Mix all ingredients together. Form into balls and bake at 350 for 20 minutes. Let cool and roll in powdered sugar.

NEXT INGREDIENT: AVOCADO

[Zhills]

Avocado - Corn Salsa

Ingredients

§ 1 avocado, diced

§ 1 cup thawed frozen corn kernels, roasted

§ 1 can black beans drained

§ 1 plum tomato, seeded & chopped

§ 2 teaspoons chopped fresh cilantro ??

§ Lime juice, to taste

§ Salt, to taste

Preparation

1. Combine avocado, corn, tomato and beans in a small bowl. Add lime juice and salt to taste. Let set at least 30 minutes for flavors to develop.

Next ingredient: canned tuna

[Zhills]

Changed nest ingredient to: canned tuna

[walker]

Creamy Tuna Casserole......Easy in Microwave

4 cups hot cooked noodles

2 cans (6 1/2 oz. each) tuna, drained (or 1 larger can)

1 can cream of mushroom soup (or 1 1/2 cups sour cream..original recipe)

2/3 cup milk

1 can (4 oz.) mushroom pieces, drained (optional)

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan cheese

2 Tablespoons butter or margarine, melted

Mix noodles, tuna, soup (or sour cream), milk, mushrooms, salt and pepper in a 2 quart casserole dish. Cover casserole and microwave on medium power for 10 minutes; stir.

Mix bread crumbs, cheese and melted butter/margarine; sprinkle evenly over tuna mixture. Microwave uncovered on medium power until hot and bubbly, about 4 to 7 minutes.

NEXT INGREDIENT: LEMON JUICE (fresh or bottled)

[Beebee2]

I just made this today for an ailing neighbor who's not eating much, but needs to be.

Cold Strawberry Soup

1 pint fresh strawberries, sliced (about 2 1/2 to 3 cups; reserve 3 or 4 sliced berries for garnish, if desired)
1 c dairy sour cream
1/2 c whole milk
1/2 c ginger ale
6 T granulated sugar or Splenda, or to taste
1 t vanilla
1 T lemon juice

In blender, combine sliced strawberries, sour cream, milk, ginger ale, sugar, vanilla and lemon juice. Process until smooth. Transfer to covered container; chill. Serve in frosted bowls or cups. Garnish with sliced strawberries. Yield: About 4 cups; 6 servings as an appetizer or light dessert.

note: Very easy, beautiful and delightful to taste.

next ingredient: fresh oranges