Friday, December 6, 2013
irish soda bread
1 tsp baking soda
1 tsp salt
14 oz. buttermilk (milk w/ 2 tsp. vinegar or lemon juice - let sit 5 minutes)
preheat oven to 425 degrees. combine dry ingredients. whisk. add milk to make stick. place on floured work surface. gently knead shape into a round and place on a prepared baking sheet. cut a cross in the top of the bread. bake 45 minutes or until golden brown.
*original recipe from mom
peanut butter balls
pumpkin chiffon pie
1 c flour
1/2 c butter
1/4 c brown sugar
1/2 c finely chopped nuts - pecans
mix well. spread in 9" pie plate. bake at 350 degrees for 15 minutes or until lightly brown. firmly press after shell has been taken out of the oven. cook before adding filling.
filling:
beat until thick:
3 egg yolks (save egg whites)
1/2 c sugar
add and mix into sugar mixture:
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
cook two mixtures in double broiler until thickened - just thickens a little. meanwhile, soak 1 tbsp unflavored gelatin (2 envelopes knox) in 1/4 c cold water. when gelatin has softened add to pumpkin mixture. stir until gelatin is dissolved. beat 3 egg whites until stiff. then beat in 1/2 c sugar to egg white mixture. take hot pumpkin mixture off stove and fold in egg whites. pour into shell and chill. top with whipped topping.
*original recipe from wendy smith via grandma sabey
spinach spoonbread
6 sliced green onions
*original recipe from a vegetarian cookbook from steph vause
pork ribs
apricot pork chops
4 pk. boneless pork chops
crescent chicken squares
3 oz. pkg. cream cheese, softened
Thursday, December 5, 2013
shepherd's pie
*original recipe from food network
apple cranberry pork chops
sweet and sour mustard bbq sauce
1/2 c. prepared yellow mustard
slow cooker pulled pork
chicken gyros
kielbasa and cabbage
1 onion, thinly sliced
1 small head cabbage, coarsely shredded
2 apples, peeled, cored and sliced
1/2 tsp. salt
1 tsp. caraway seeds
2 c. broth
carrots and red potatoes
cut kielbasa into 2 inch chunks. in slow cooker, arrange alternate layers of sausage w/ onion, cabbage, apples, carrots and potatoes. sprinkle w/ salt and caraway seeds. add broth. cover and cook on low 5-6 hours, until cabbage is tender.
spaghetti limone parmeggiano
spinach lasagna rolls
sweet potatoes
chicken spaghetti
3 c. dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green or red pepper
1/4 c. finely diced onion
1 jar (4 oz.) pimentos, drained
2 c. chicken broth
1 tsp. lawry's seasoned salt
1/3 tsp. (up to 1/4 tsp.) cayenne pepper
salt and pepper to taste
1 c. additional grated cheese
cook spaghetti in chicken broth until al dente (this is not the broth listed above. use broth from cooking chicken or if rotisserie get an extra can.) do not overcook. when spaghetti is cooked, combine with remaining ingredients, except additional 1 c. cheddar cheese. place mixture in casserole pan and top with remaining cheese. cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. (if the cheese on top started to get too cooked, cover with foil.)
*original recipe from pioneer woman
spicy asian salad
1/2 c. bbq sauce
*original recipe from kraft website
m&m pretzel treats
tahitian coconut bread
4 c. flour
2 tsp. baking powder
1 1/2 c. sugar
1 1/2 c. water
combine coconut, sugar and water. blend flour and baking powder together. mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky. wrap in aluminum foil and bake in oven at 350 degrees for 1 to 1 1/2 hour. makes 5 loaves. enjoy!
*original recipe from polynesian cultural center
pumpkin bread/cake recipe
pretzels
1 1/2 c. lukewarm water
1 envelope yeast
1 tsp. salt
4 c. flour
1 egg
bake @ 425 degrees for 12-15 minutes
thai sweetened sticky rice and mango
1/2 cup sugar
1 tsp. salt
1 cup coconut milk
5 medium yellow mangoes
2 tbsp. cooked coconut milk
cook 2 tbsp. coconut milk over low heat. it will thicken just slightly. set aside.
prepare sticky rice in rice cooker.
in a mixing bowl dissolve sugar and salt in 1 cup coconut milk. crumble in the steamed sticky rid and stir slowly until well mixed. cover and let stand for 15 minutes.
peel and slice mangoes. place on a serving plate. spoon the cooked sticky rice beside the mango. drizzle the reserved cooked coconut milk. serve.
*original recipe is a compilation of random recipes i found on the world wide web.
chocolate chip cookies
1 c. shortening
1 1/2 c. sugar
1 1/2 c. brown sugar
4 beaten eggs
2 tsp. salt
4 1/2 c. flour
2 tsp. soda
2 tsp. vanilla
12 oz. chocolate chips
blend margarine, shortening, sugar and brown sugar. add beaten eggs. add sifted flour, salt, soda and vanilla. add chocolate chips.
bake at 375 degrees for 8-10 minutes on ungreased cookie sheet.
pumpkin apple streusel muffins
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. canned pumpkin
streusel topping:
1/2 c. vegetable oil
2 c. peeled, finely chopped apples (grate them if you so desire)
in large bowl, combine first 5 ingredients; set aside. in medium bowl, combine eggs, pumpkin and oil. add liquid ingredients to dry ingredients; stir just until moistened. stir in apples. spoon batter into greased or paper lined muffin cups filling 3/4 full. sprinkle streusel topping over batter. bake in preheated 350 degree oven for 35-40 minutes or until toothpick comes out clean.
streusel topping:
in small bowl, combine 2 tbsp. all-purpose flour, 1/4 c. sugar and 1/2 tsp. ground cinnamon. cut in 4 tsp. butter, until mixture is crumbly.
variation - for 6 jumbo muffins - increase baking time to 40-45 minutes.
*original recipe from mom
90 minute bread
4 tbsp. yeast
8 tbsp. sugar
4 tsp. salt
4 tbsp. oil
7-8 c. flour (8-9)
mix 1 c. warm water, yeast and 1 tbsp. sugar. let sit 10 min.
mix all ingredients and let rise for 15 minutes. punch down and shape. let rise 30 more minutes. bake at 350 degrees for 15-30 minutes.
*original recipe from jamie hirschi
lowfat banana bread
1 c. sugar
pinch salt
1 1/2 c. whole wheat flour
1 tsp. baking soda
3 medium bananas
1 tsp. vanilla
coat loaf pan with nonstick vegetable spray. mash banana. stir together all ingredients, pour into loaf pan and bake @ 300 degrees for one hour.
zucchini bread
3 c. flour
2 c. sugar
1 tsp. baking powder
3 eggs, beaten
1 tsp. baking soda
2 tsp. vanilla
3 tsp. cinnamon
2 c. zucchini
1 tsp. salt
pinch nutmeg
combine oil, sugar, eggs and vanilla; beat until fluffy. combine dry ingredients: add alternately with finely grated zucchini. bake at 350 degrees for one hour. makes 2 loaves.
snickerdoodles
1/2 c. margarine (soft)
holly's low fat chocolate chip cookies
oreo cookies
Wednesday, December 4, 2013
chinese chicken salad
- 1/4 cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chipotle pepper puree
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground pepper
- 1/2 head napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup thinly sliced green onion
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh mint leaves
- chili oil, optional
- grilled lime halves, for garnish
directions:
whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil and canola oil in a medium bowl. season with salt and pepper, to taste. combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl. add the dressing and toss to combine. transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint. drizzle with chili oil, if desired. garnish with grilled lime halves.
*original recipe found on random website on the world wide web
Saturday, November 30, 2013
lowfat chewy fruit and oatmeal bars
1/2 c. granulated sugar
1-8 oz. container vanilla or plain lowfat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1. c. diced dried mix fruit - raisins or dried cranberries
1. heat oven to 350 degrees. in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. add to yogurt mixture; mix well. stir in oats and fruit.
2. spread dough onto bottom of ungreased 13x9 in. baking pan.
3. bake 28-32 min. or until golden brown. cool completely on wire rack. cut into bars. store tightly covered.
*original recipe on bake of oats container
banana bread
1/2 c. shortening or butter
1 c. sugar
add:
2 eggs
1 c. bananas
2 c. flour
1 tsp. soda
cook 30 minutes at 350 degrees
ginger snaps
3/4 c. shortening
brownie muffins
carmel squares
base:
2 c. flour
2 c. quick oats
1 1/2 c. packed brown sugar
1 1/4 c. butter, softened
1 tsp. baking soda
1/2 tsp. salt
filling:
1 jar smucker's caramel ice cream topping
3 tbsp. flour
1 c. chocolate chips
1/2 c. chopped nuts (optional)
heat over to 350 degrees. grease 13x9 inch pan with shortening or spray with pam. in large bowl, beat base ingredients with electric mixer on low speed until crumbly. reserve half of creamed mixture (about 3 cups) for topping. press remaining mixture into bottom of pan. bake 10 minutes. meanwhile, in small bowl stir together caramel topping with 3 tbsp. flour.
sprinkle chocolate chips and nuts over partially baked base. drizzle evenly with caramel mixture. sprinkle with remaining crumbs.
bake 18-22 minutes longer or until golden brown. cool completely on cooling rack about 1 hour . refrigerate 1-2 hours or until filling is set. for bars cut into 6 rows by 6 rows. store in tightly covered container. makes 36 bars.
high altitude: no adjustment.
*original recipe from jamie hirshci
Thursday, November 28, 2013
easy tomato baked chicken
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup light balsam vinaigrette reduced fat dressing
1/4 tsp. garlic powder
1/4 c. grated parmesan cheese
preheat oven to 425 degrees. place onions on bottom of 13x9 inch baking dish; top with chicken.
combine tomatoes, dressing and garlic powder; pour over chicken. sprinkle with cheese.
bake 30 minutes or until chicken is cooked through (165 degrees).
makes 4 servings.
*original recipe from kraft magazine
Tuesday, November 26, 2013
lowfat banana muffins
1/4 c. oil or applesauce
3/4 c. honey
1/2 tsp. salt
1 tsp. soda
2 c. whole wheat flour
bake at 350 degrees for 15 minutes.
makes 1 dozen
*original recipe from steph vause christensen
sour cream sugar cookies
1 c. butter
2 large eggs
1 tsp. vanilla
1 c. sour cream
5 c. sifted flour
2 tsp. baking powder
3/4 tsp. soda
1/2 tsp. salt
chill for 1 hour
bake at 350 degrees for 8 minutes.
*original recipe from mom via barbara weston
crescent chicken squares
3 tbsp. melted margarine
2 c. cooked cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onions
1 tbsp. chopped pimento
8 oz. can pillsbury refrigerated crescent rolls
3/4 c. crushed croutons
preheat oven to 350 degrees. blend cream cheese and 2 tbsp. margarine (reserve 1 tbsp.) until smooth. add next 6 ingredients; mix well. separate crescent dough into 4 rectangles; firmly press perforations to seal. spoon 1/2 c. meat mixture onto center of each rectangle. pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. brush tops of squares with reserved margarine and dip in croutons. bake at 350 degrees for 10-15 minutes or until golden brown. serve with gravy made from can of chicken broth.
*original recipe from heidi mucha
prairie cornbread
1 chopped onion
2 pkg. jiffy corn muffin mix
1 can (14.75 oz.) creamed corn
1/4 c. milk
3 eggs, slightly beaten
7 oz. can diced green chilies, drained
1 1/2 c. grated cheddar cheese
saute onion and meat, drain (rinse).
mix cornbread, corn and eggs. add milk. pour 1/2 into greased 9x13 pan. spread meat and onions on top of cornbread. top with chilies and cheese. pour remaining cornbread over all. bake at 350 degrees for 25-30 minutes or until golden brown.
*original recipe from mom
stroganoff
*original recipe from mom
deann's spaghetti sauce
2 onions chopped
4 cloves garlic minced
2 tsp. salt
1 tbsp. sugar
2 cans whole tomatoes (16 oz.)
2 small cans tomato paste
italian seasoning - sprinkle over top
brown onions in olive oil. take out. then brown meat. take out. boil tomatoes until almost dry. add 4 cans water (tomato paste size), seasonings. simmer several hours. breaking up meat on side of pan.
*original recipe from mom via aunt deann
parmesan turkey meatloaf
1 onion, chopped
1 1/4 lb. ground turkey
2 c. fresh whole wheat bread crumbs (about 4 slices of bread)
1/2 c. fat free milk
1 large egg white, lightly beaten
3 tbsp. ketchup
2 tbsp. grated parmesan
1 small clove garlic, minced
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
stuffed acorn squash
maple-roasted chicken with sweet potatoes
ingredients:
deviled brussels sprouts
sauce:
1/3 cup butter
1 tsp. worcestershire sauce
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
salt and pepper to taste
melt butter in small saucepan. add remaining ingredients and stir until smooth. pour over drained brussels sprouts, or pass in a bowl. this amount is sufficient for 2 pounds of sprouts.
*original recipe from cooks.com
http://www.cooks.com/rec/doc/0,1750,156189-243204,00.html
chicken chalupas
tortillas
sauce:
1 c. sour cream
1 can cream of chicken soup
2 oz. can sliced olives
2 oz. can chopped green chilies
1 c. monterry jack cheese (grated)
2-3 green onions (chopped)
mix well and reserve 1 cup sauce. mix remaining sauce with 2-3 cut up chicken breasts (or tenders). lay out 6-8 flour tortillas. spray square glass casserole dish with pam. cut chicken mixture on side of tortillas. roll up and place seam side down in pan. cover with remaining sauce and spread over all. cover w/ plastic wrap. vent one corner. microwave 10 minutes on medium power or bake in 350 degree oven for 40 minutes. cover with tin foil. add 1 cup grated cheddar cheese last few minutes.
ab's diet burgers
1 c. spinach
2 tbsp. low fat cheese (shredded)
1 packet lipton onion soup
1/2 c. whole oats
1 egg
monterrey seasoning (taste)
salt and pepper (taste)
soy sauce (taste)
shape into burgers and grill
thai peanut pizza
2 boneless skinless chicken breasts, cubed
1 tbsp. canola oil
1 tbsp. low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 c. mozzarella cheese
1 cucumber sliced
1/2 c. chopped cilantro
peanut sauce: (can be made ahead of time and stored in refrigerator
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. low sodium soy sauce
3 tbsp. water
3 tbsp. canola oil
2 tsp. minced garlic
spray counter top with non-stick cooking spray. combine rolls to form a ball and roll into a 13-inch circle. place on a sprayed 12-inch pizza pan. cover with plastic wrap and let rise 30 minutes. remove wrap and poke with a fork to prevent bubbles from forming. bake at 350 degrees for 10-15 minutes. in a saucepan combine all the ingredients for peanut sauce. cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened. set aside to cool. stir fry chicken in canola oil and soy sauce until completely cooked. spread peanut sauce over baked crust. top with peppers, onions, chicken and cheese. bake at 350 degrees for 10-15 minutes or until cheese is melted. remove from oven and top with cucumbers and cilantro.
*original recipe from rhodes
easy beef stuffed peppers
dutch apple cake with caramel glaze
prep: 40 minutes
white bean chili
crock pot buffalo chicken lettuce wraps
serving size: 1/2 c. chicken
ingredients:
for the chicken:
24 oz. boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz. fat free low sodium chicken broth
1/2 c. hot cayenne pepper sauce (frank's is recommended)
for the wraps:
6 large lettuce leaves, bibb or iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
directions:
in a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). cover and cook on high 4 hours
remove the chicken from pot, reserve 1/2 cup broth and discard the rest. shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and hot sauce and set on high for an additional 30 minutes. makes 3 cups chicken.
to prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. (i like blue cheese.) wrap up and start eating.
http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html
Monday, November 25, 2013
whole wheat carrot bread
1/4 cup oil
1/2 cup honey
2 eggs, beaten
1 tsp. vanilla
1 1/1 cups carrots, grated
1 1/2 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
beat together applesauce, oil and honey, eggs, vanilla and carrots. combine dry ingredients then add to carrot mixture. bake in greased 9' loaf pan for 350 degrees for 45-60 minutes.
*original recipe from usu food sense
white bean and fennel chili
1 lb. italian sausage
1 lb. hamburger
bulb of fennel, fuzz cut off and chopped
chop and add:
1 red pepper
1 yellow pepper
add 1 to 1:
white beans (northern and garbanzo)
corn (white and yellow)
mild green chilies (not too much)
*original recipe from mel sabey
baked carmel corn
2 sticks butter
2 c. brown sugar, well packed
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
cook butter, brown sugar, corn syrup and salt until mixture comes to a boil, stirring constantly. boil 3 minutes without stirring. remove from heat. add vanilla and soda - mixture will bubble. pour over popped corn. stir well to cover. spread on cookie sheets. bake at 250 degrees for 1 hour, stirring every 15 minutes. store in air tight container.
*original recipe from mom via nancy parker
zingy zuchinni casserole
manicotti
mary bell's creamed corn
8 oz. whipping cream
1 c. milk
1 tsp. salt
6 tsp. sugar
1/4 tsp. accent
simmer ingredients for 5 minutes
add a pinch of white and/or cayenne pepper to mixture
blend 2 tbsp. butter and 2 tbsp. flour (roux)
add to simmered corn mixture. stir until thickened. put into heatproof casserole dish. sprinkle with freshly grated parmesan cheese. place under broiler until lightly browned.
*original recipe from aunt ginny
Thursday, November 21, 2013
baked potato soup
2/3 c. butter
2/3 c. flour
6 c. milk - whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
1 small onion, chopped
12 slices bacon, cut into pieces
2 c. shredded cheddar cheese
1 c. sour cream
cook bacon in large pot. add onions and fry until bacon is done. remove from pot and set aside. melt butter in pot, add flour. stir in milk and cook until smooth and thickened, stirring constantly. add potato pulp, salt, pepper, bacon, onions and cheese. cook until heated. stir in sour cream.
*original recipe from mom
pumpkin soup
2 tbsp. butter
1 c. diced onion
1 tbsp. all purpose flour
3 c. chicken broth
1 can (15 oz.) pumpkin
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 tbsp. chopped tarragon
1/4 tsp. pepper
1 can (12 oz.) evaporated milk
sour cream (optional)
melt butter in large saucepan over medium heat.
add onion and saute until softened
stir in flour. cook 2 min. gradually add chicken broth and cook over medium heat, stirring constantly until thickened.
stir in pumpkin and next 5 ingredients; reduce heat, simmer 10 min. stir in milk and heat additional 3 minutes. stir in tsp. of sour cream, if desired, and sprinkle soup with chopped tarragon before serving.
*i also like to add a lb. or more of italian sausage to add flavor and to stretch out it out a bit.
juniper inn takeout tomato macaroni soup
6 c. water
2 green onions, finely chopped
1 c. ketchup
3 tbsp. a-1 steak sauce
1/4 tsp. garlic powder
1 tbsp. brown sugar
1 carrot grated
6 oz. can tomato paste
3 tsp. worchestershire sauce
1/2 tsp. pepper
add and simmer for 5 minutes:
1 lb. hamburger, browned
1 small onion, chopped and sauted in hamburger
add 1 1/2 c. large elbow macaroni, cooked (measure before cooking)
serves: 8
mexican chicken corn chowder
3-4 chicken breasts cooked, cut in bite-sized pieces
1/2 c. chopped onions
1 to 2 garlic cloves, minced
2 tsp. chicken bouillon
1 c. hot water
1/2 to tsp. ground cumin
2 c. half & half
2 c. shredded monterrey jack cheese
1 can (16 ox.) cream-style corn
1 can (4 oz.) chopped green chilies, undrained
1 medium tomato, chopped
saute onion and garlic. dissolve the bouillon in hot water. add to pan along with cumin; bring to a boil. reduce heat; cover and simmer for 5 minutes. add cream, cheese, corn, chilies and chicken. cook and stir over low heat until the cheese is melted. garnish with tomatoes and crushed tortilla chips. this is best to serve right away. makes 2 quarts 6-8 servings.
*original recipe from dr. king's wife.
asparagus with tomato vinaigrette
1/4 cup plus 2 tbsp. olive oil
1/4 c. red wine vinegar
salt and pepper to taste
1 small tomato, finely chopped
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped
cook asparagus using the method of your choice just until tender. drain. shock in ice water until cold and drain. cover and chill. whisk in oil and vinegar in small bowl to blend. add tomato, bell pepper, green onion and parsley. season with salt and pepper. arrange asparagus on a large platter. spoon half of vinaigrette over asparagus. garnish with chopped egg. serve immediately and add remaining dressing separately.
*original recipe from usu food sense
spinach white bean crostini
margo salad
6 roma tomatoes, diced
3 green onions
2 cans shoepeg corn (drain)
1 can black eyed peas (drain)
1/2 - 3/4 bottle zesty italian dressing (fat free)
may add garbanzo beans, black beans, sliced olives
fiesta rice
yield: 6 servings (about 1/2 c. each)
1 medium onion, finely chopped (about 1/2 cup)
cherry tomato orzo salad
ingredients:
1/2 c. cooked orzo
2 c. cherry tomatoes, halved
1 cucumber, peeled and diced
3 green onions, chopped
1/2 c. black olives, thinly sliced (optional)
1/2 c. feta cheese, crumbled
1/4 c. olive oil
1 tbsp. dried oregano
juice of 1 lemon
directions:
cook pasta according to package; drain and cool. prepare tomatoes, cucumbers, green onions and olives (if using). toss with pasta. add feta cheese. in small bowl whisk together olive oil, lemon juice and dried oregano. pour over salad and toss to coat. serve room temperature or chilled.
*original recipe from usu food sense
grape salad
radiatore pasta salad - better known as radiator salad
6 green onions
1 lb. bacon - cooked and crumbled
1/2 lb. grated swiss cheese
1 or 2 tomatoes diced
dressing
2 c. mayonnaise
1/2 c. sugar
4 tbsp. red wine vinegar
cook pasta as directed on bag. add other ingredients. mix dressing. put dressing on just before serving.
*a favorite for family parties. original recipe from the back of the pasta package.