Items
Summer Salad
Type: Salad
Ingredients: 3 small zucchini, sliced
3 small yellow squash, sliced
1 onion, sliced
2 tomatoes, chopped
small bunch basil, chopped
Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
1 tsp. honey
t tsp. dijon mustard
salt and pepper
1 clove garlic, minced
Directions: Combine zucchine, squash, tomatoes, onion and basil. Salt and pepper lightly. Add garlic. Dressing: mix together olive oil, vinegar, honey, mustard and salt. Pour over vegetables. Serves 4
Ingredients: 3 small zucchini, sliced
3 small yellow squash, sliced
1 onion, sliced
2 tomatoes, chopped
small bunch basil, chopped
Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
1 tsp. honey
t tsp. dijon mustard
salt and pepper
1 clove garlic, minced
Directions: Combine zucchine, squash, tomatoes, onion and basil. Salt and pepper lightly. Add garlic. Dressing: mix together olive oil, vinegar, honey, mustard and salt. Pour over vegetables. Serves 4
Pasta Salad
Type: Salad
Ingredients: 1 package tri-color pasta
1/2 red onion
1 can dark red beans
2 chopped tomatoes
1 small can sliced olives
1 chopped cucumber
1/2 c. mayonnaise
1/4 c. olive oil
1 T. red wine vinegar
2 T. balsamic vinegar
1/4 c. sugar
Salt and pepper
1 T. garlic salt
Directions: Cook pasta according to directions and drain, then drain red beans and chop onion. Put pasta, onion, beans, tomatoes, drain olives and cucumber in large bowl. In a small bowl mix mayonnaise, olive oil, vinegar, sugar, salt and pepper until smooth. Mix pasta ingredients and refrigerate for 1 hour. Then serve.
Ingredients: 1 package tri-color pasta
1/2 red onion
1 can dark red beans
2 chopped tomatoes
1 small can sliced olives
1 chopped cucumber
1/2 c. mayonnaise
1/4 c. olive oil
1 T. red wine vinegar
2 T. balsamic vinegar
1/4 c. sugar
Salt and pepper
1 T. garlic salt
Directions: Cook pasta according to directions and drain, then drain red beans and chop onion. Put pasta, onion, beans, tomatoes, drain olives and cucumber in large bowl. In a small bowl mix mayonnaise, olive oil, vinegar, sugar, salt and pepper until smooth. Mix pasta ingredients and refrigerate for 1 hour. Then serve.
Easy Dip
Type: Appetizers
Ingredients: 1 can refried beans
2 c. shredded cheddar cheese
1/2 c. pace picante sauce
2 green onions with tops, thinly sliced
3/4 tsp. cumin spice
1/4 tsp. salt
Directions: Combine beans, 1 3/4 cup of cheese, Pace picante sauce, onions and seasonings in a sauce pan. Cook over low heat, stirring often until cheese is melted. Transfer to heated serving dish or fondue pot to keep warm. Sprinkle with 1/2 cup of cheese. Serve with tortilla chips, corn chips or vegetables.
Ingredients: 1 can refried beans
2 c. shredded cheddar cheese
1/2 c. pace picante sauce
2 green onions with tops, thinly sliced
3/4 tsp. cumin spice
1/4 tsp. salt
Directions: Combine beans, 1 3/4 cup of cheese, Pace picante sauce, onions and seasonings in a sauce pan. Cook over low heat, stirring often until cheese is melted. Transfer to heated serving dish or fondue pot to keep warm. Sprinkle with 1/2 cup of cheese. Serve with tortilla chips, corn chips or vegetables.
The Best Cheeseball
Type: Appetizer
Ingredients: 3 packages of cream cheese
2 small dried beef in jar, chopped
1 teaspoon onion powder
1 teaspon garlic powder
3/8 ounce dried chives
Directions: Mix all ingredients thoroughly then chill. Then shape into a ball or log. Serve with crackers or pretzels.
Ingredients: 3 packages of cream cheese
2 small dried beef in jar, chopped
1 teaspoon onion powder
1 teaspon garlic powder
3/8 ounce dried chives
Directions: Mix all ingredients thoroughly then chill. Then shape into a ball or log. Serve with crackers or pretzels.
Mexican Roll-ups
Type: Appetizers
Ingredients: 2 (8 ounce) cream cheese softened
2 packages hidden valley dip mix
1 can diced green chilies, drained
2 chopped green onions
1 packages of large soft taco shells
Directions: Mix all ingredients and spread over the shells. Roll shells up and refrigerate for about an hour before slicing. Then serve.
Ingredients: 2 (8 ounce) cream cheese softened
2 packages hidden valley dip mix
1 can diced green chilies, drained
2 chopped green onions
1 packages of large soft taco shells
Directions: Mix all ingredients and spread over the shells. Roll shells up and refrigerate for about an hour before slicing. Then serve.
Stuffed Mushrooms
Type: Appetizers
Ingredients: 1 pound mushrooms
1 small onion, minced
2 garlic cloves, minced
1/2- 3/4 cup of bread crumbs
Thyme, salt and pepper to taste
1/2 cup Parmesan Cheese
Olive Oil
Directions: Clean the mushrooms and remove stems. Dice the stems. Saute in olive oil the stems, onion, garlic, thyme, salt, pepper and bread crumbs. Once heated, add parmesan cheese. Remove from heat. Drizzle olive oil over a cookie sheet. Fill mushroom caps with mushroom mixture and place on cookie sheet. Drizzle a little more olive oil over the filled mushrooms. Bake at 450 degrees for 20 minutes or until tender.
Ingredients: 1 pound mushrooms
1 small onion, minced
2 garlic cloves, minced
1/2- 3/4 cup of bread crumbs
Thyme, salt and pepper to taste
1/2 cup Parmesan Cheese
Olive Oil
Directions: Clean the mushrooms and remove stems. Dice the stems. Saute in olive oil the stems, onion, garlic, thyme, salt, pepper and bread crumbs. Once heated, add parmesan cheese. Remove from heat. Drizzle olive oil over a cookie sheet. Fill mushroom caps with mushroom mixture and place on cookie sheet. Drizzle a little more olive oil over the filled mushrooms. Bake at 450 degrees for 20 minutes or until tender.
Orange Frost
Type: Beverage
Ingredients: 1 3/4 cup cool whip lite, thawed
1 can water
1 (6 ounce) can frozen orange juice concentrate
1 1/2 cup crushed ice
Directions: Put all ingredients into a blender and cover. Blend for 1 minute or until the mixture is smooth and the ice is melted. Makes 6 servings.
Ingredients: 1 3/4 cup cool whip lite, thawed
1 can water
1 (6 ounce) can frozen orange juice concentrate
1 1/2 cup crushed ice
Directions: Put all ingredients into a blender and cover. Blend for 1 minute or until the mixture is smooth and the ice is melted. Makes 6 servings.
Chili Dip
Type: Appetizers
Ingredients: 1 pound hamburger
1 can of Armor Chilie (no beans)
1 can refried beans
1 package of taco seasoning
1 pound velveeta mexican cheese
1/2 cup of water
Directions: Brown and drain hamburger. Mix all of the other ingredients together with the hamburger and heat until the cheese is melted. Serve with the chips of your choice.
Ingredients: 1 pound hamburger
1 can of Armor Chilie (no beans)
1 can refried beans
1 package of taco seasoning
1 pound velveeta mexican cheese
1/2 cup of water
Directions: Brown and drain hamburger. Mix all of the other ingredients together with the hamburger and heat until the cheese is melted. Serve with the chips of your choice.
Avocado-Feta Salsa
Type: Appetizers
Ingredients: 2 Roma tomatoes, chopped
1 Avocado, halved, seeded, peeled, and chopped
1/4 cup finely chopped red onions
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano
1 tablespoon olive oil
1 tablespoon whilte wine vinegar
1 clove garlic, minced
1 cup coarsely crumbled feta cheese (4 ounces)
Tortilla chips
Toasted Pita Bread Wedges (optional)
Directions: In a medium bowl stir togehter tomato, avocado, onion, parsley. oregano, oil, vinegar, and garlic. Stir gently into feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips or on Toasted Pita Bread Wedges. Makes 12 (1/4 cup) servings.
Ingredients: 2 Roma tomatoes, chopped
1 Avocado, halved, seeded, peeled, and chopped
1/4 cup finely chopped red onions
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano
1 tablespoon olive oil
1 tablespoon whilte wine vinegar
1 clove garlic, minced
1 cup coarsely crumbled feta cheese (4 ounces)
Tortilla chips
Toasted Pita Bread Wedges (optional)
Directions: In a medium bowl stir togehter tomato, avocado, onion, parsley. oregano, oil, vinegar, and garlic. Stir gently into feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips or on Toasted Pita Bread Wedges. Makes 12 (1/4 cup) servings.