Ingredients:
1 large head romaine lettuce
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 clove garlic, crushed
1 lemon, halved
fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
garlic croutons
Directions:
Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake
leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours. Combine olive oil and next
4 ingredients in a jar. Cover tightly, and shake vigorously. Set aside. Cut coarse ribs from large leaves of romaine; tear
leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated. Squeeze
juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss, top with garlic
croutons and serve.
Ingredients:
3/4 of a small head of cabbage sliced as thinly as possible
5 oz. olive oil (extra virgin preferred)
4 oz. red wine vinegar
Juice of one lemon
Salt & Pepper to taste
1/2-cup chopped fresh parsley
Directions:
Place the sliced cabbage in a large
mixing bowl. Combine the remaining ingredients and blend
thoroughly. Season to taste. Pour over cabbage and toss
well.
Ingredients:
Dressing:
1 cup vinegar
1/2-cup vegetable oil
2 tsp. celery seed
2 tsp. granulated sugar
1/2-tsp. salt Coleslaw: 3 lb. shredded cabbage
1 cup chopped onion
1/2-cup green pepper finely chopped
1/2-cup red pepper finely chopped
2 cups granulated sugar
Directions:
Combine dressing ingredients in
saucepan. Bring to boil, cool, set aside. Combine cabbage,
onion, peppers, and sugar. Let stand until sugar dissolves.
Pour cooled dressing over cabbage mixture. Refrigerate.
4 thick slices bacon, cut in small pieces and fried
1/4-cup butter
1/2-cup cream
2 eggs, beaten
1 tsp. salt
Black pepper
Paprika
1 tbs. sugar
1/4-cup cider vinegar
Directions:
Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Serve at once.
Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.
Directions:
Place onions, potatoes, salt and parsley in pan with one
inch of water, boil for about 5 minutes, drain. Combine flour, pepper,
remaining salt and mix with milk and cook until thickened (stir
constantly.) Combine sauce with potatoes and onions and place in
shallow baking dish. Top with bread crumbs (and a little cheese if
desired) and bake for about 35 minutes at 400 degrees.
Note: We use skim milk, Smart
Balance butter and salt substitute. Tastes great!
Ingredients:
1 can Cream of Mushroom Soup
1/2-cup Milk
1 Teaspoon Soy sauce
Dash pepper
4 cups cooked cut green beans
1-1/3 cup French's French Fried Onions
Directions:
Mix soup, milk, soy sauce, pepper, green beans and
2/3-cup French fried onions in 1-1/2 qt. casserole. Bake at 350°F. for 25
minutes or until hot. Stir and sprinkle with remaining onions. Bake
another 5 minutes.
Ingredients:
2 tbsp. corn starch
1 tsp. salt
1/2-tsp. dry mustard (optional)
1/4-tsp. pepper
2-1/2 cups milk
2 tbsp. margarine or butter
2 cups (8 oz.) shredded American or Cheddar cheese (divided)
8 oz. elbow macaroni (about 1-3/4 cups,) cooked and drained
Directions:
In medium saucepan combine cornstarch, salt, dry mustard
and pepper then stir in milk. Add margarine or butter, stirring
constantly, bring to a boil over medium-high heat and boil one minute.
Remove from heat. Stir in 1-3/4 cups of cheese until melted. Add
macaroni. Pour into greased 2-qt. casserole. Sprinkle with
reserved cheese. Bake uncovered at 375 degrees for 25 minutes or
until lightly browned.
Variation: Stir in one cup of diced ham with the macaroni.
8 oz. elbow macaroni (about 1-3/4 cups) cooked, rinsed with cold water and
drained
1 cup diced celery
1 cup chopped green or red pepper
1/4-cup chopped onion
Directions:
In large bowl, combine the first six ingredients.
Add macaroni, celery, green pepper and onions. Mix well.
Cover and chill to blend flavors.
Variations:
Tuna Macaroni Salad: Add 1 can (6 oz.) tuna, drained and flaked.
Shrimp Macaroni Salad: Add 1/2-lb. cooked, cleaned
small shrimp.
Ingredients:
1 cup rice (6 oz.)
4 cups water
1 cup bread crumbs (plain or seasoned)
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup fresh apple chunks
1/2 cup melted butter or margarine
1/4 cup orange juice
Directions:
Instructions: Combine 1 cup wild rice and 4 cups water. Cook (basic recipe). Mix
cooked rice with other ingredients. Combine melted butter and orange juice. Add mixture and stir well. Place stuffing in fowl to be cooked,
or bake in a covered casserole in a preheated 325° oven 30-45 minutes. Can be used to stuff 4 cornish hens or an 8-10 lb. turkey. Double
recipe for larger birds or just for extra dressing on the side for any occasion.
Directions: Preheat oven to 450 degrees. Place oven rack on lowest
position. Stir & coat potatoes in olive oil and salt &
pepper. Place potatoes skin side up (cut side down) on cookie
sheet. Roast about 20 to 30 minutes until tender and golden brown.
In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite-size pieces, dice
celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving.
Of all vegetables, only two can live to produce on their own for several growing
seasons. All other vegetables must be replanted every year. What are the only two
perennial vegetables?
~~~~~
Bananas are a great source of potassium
which
contributes towards a strong heart and muscles.
~~~~~
Did You Know? Fun Facts
Cashews are not sold in
stores in their shells because they are relatives of poison ivy, and their shells can create a terrible rash.
Almonds are a member of the peach family.
Two-thirds of the world's eggplant is grown in New Jersey.
Apples are from Iran.
Oranges are from China.
Peaches are from China.
Strawberries are from Italy.
What fruit has its seeds on the outside?
~~~~~
What trivia fact about Mel Blanc (voice of
Bugs Bunny) is the most ironic?
~~~~~
There is no egg in eggplant nor ham in hamburger;
neither apple nor pine in pineapple.
~~~~~
"There are more than 1,400 different types of apples. The most popular are Delicious, Golden Delicious, MacIntosh, Pippin, Granny Smith and Rome Beauties.
All of these types are wonderful for making juice no matter what time of year it is. Apples are high in pectin which turns to a gel in the intestine, helping to remove toxins and stimulating bowel activity. Potassium and phosphorous help flush the kidneys and calm the stomach. Apples have a natural sugar that develop acids which encourage saliva-flow and digestion."
Source: July 15, 2003 newsletter from HealthRecipes.com - Excerpt from God's Banquet Table
www.healthrecipes.com/ebook_library.htm
~~~~~
"The soybean, in all its different forms, contains more protein than any other vegetable food. Soybeans contain an almost perfect balance of all the essential amino acids, making them a valuable protein for all functions of the body. They are an excellent source of iron, calcium, phosphorus, magnesium and B vitamins. Soybeans are the best source of lecithin which has been found to reduce cholesterol levels in the bloodstream. It is also a great source of the essential oil, linolenic acid and a good source of vitamin E."
For more information about the soybean and it's benefits see www.healthrecipes.com/soybeans.htm.
~~~~~
"Experts estimate that the average American
eats nearly 92 pounds of tomatoes and tomato products each year."
Source: Back to School 2002 "Taste of Value" pamphlet from Giant
Eagle grocery store.
"Studies have down that lycopene, the
antioxidant that gives tomatoes their red color, may reduce the risk of
certain types of cancer, particularly prostate cancer. The redder
the tomato the more lycopene it contains. Cooked or canned tomato products
give us a concentrated does of lycopene that is actually easier for our bodies
to absorb." Source: Back to School 2002 "Taste of
Value" pamphlet from Giant Eagle grocery store.
My wife asked me to buy ORGANIC vegetables from the market. I went and looked around and couldn't find any. So I grabbed an old, tired looking employee and said, "These vegetables are for my wife. Have they been sprayed with any poisonous chemicals?"
The produce guy looked at me and said, "No. You'll have to do that yourself."
From Peter Marshall's List of Favorite
Answers From "Hollywood Squares": According to the World Book, is it okay to freeze your persimmons?
Paul Lynde: No. You should dress warmly.
If a parsley farmer is sued, can they garnish his wages?
-- George Carlin
ZUCCHINI: Vegetable which can be baked, boiled, fried or steamed before kids refuse to eat it.
If Jimmy cracks corn and no one cares, why is there a song about him?
To keep potatoes from budding, place an apple in the
bag with the potatoes.
To get the most juice out of fresh lemons, bring them
to room temperature and roll them under your palm against the kitchen counter
before squeezing.
To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3
days.
Wrap celery in aluminum foil when putting in the
refrigerator and it will keep for weeks.
When boiling corn, add a pinch of sugar
to help bring out the corn's natural sweetness.
Corn on the cob is so, so much better when cooked in
the microwave! Leave the husk and silk on, microwave for about 1-1/2
minutes (for one ear.) The husk and silk come off easily and the corn
tastes great! We'll never boil corn again!
Cure for headaches: Take a lime, cut it in half and
rub it on your forehead. The throbbing will go away.
Potatoes will take food stains off your fingers. Just
slice and rub raw potato on the stains and rinse with
water.
If you accidentally over-salt a dish while it's still
cooking, drop in a peeled potato - it absorbs the excess salt for an instant
"fix me up".
Storing potatoes in the refrigerator will
turn the starches in the potato to sugar. Store potatoes in a cool,
dark and well-ventilated place.
Wrapping potatoes in foil when baking will
trap steam and can cause the potato to become soggy and mealy.
Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer
-- no watery leaks from a plastic baggie.
When making bread, substitute nondairy creamer for the dry milk--it works just as
well.
Mash and freeze ripe bananas, in one-cup portions, for use in later baking. No wasted
bananas (or you can freeze them whole, peeled, in plastic baggies.
To get the most juice out of fresh lemons, bring them to room temperature & roll them
under your palm against the kitchen counter before squeezing!
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off.
"Skinning tomatoes: Bring a large pot of water
to a boil. With a paring knife, cut an "X" through the skin
on the bottom of each tomato. Drop tomatoes, a few at a time, into
water for 10 to 15 seconds. Remove tomatoes with a slotted spoon to a
bowl or sink filled with ice water to cool them down. The skin will
easily slip off each tomato." Source: Back to School
2002 "Taste of Value" pamphlet from Giant Eagle grocery store.
Delicious Apple Recipes From www.ruralvermont.com
Vermont Weathervane
Find recipes for: Apple-Stuffed Pork Chops, Continental Apple Cake, Apple Puddeny Pie--An Irish Delight,
Apple Porcupine, Apple Rolls, Easy Apple Delights, Apple Squares and more.
