Broccoli Salad by Shendoah (San Jose, California, USA)
Layered
Salad by RealBookWorm
(Charters Settlement, New Brunswick, Canada)
Whirled
Peas and Cream Cheese Corn by TexasWren
(Whitney, Texas, USA)
Shari Lewis's No-Fry Latkes by annulla (Brooklyn, New York, USA)
Zucchini & Peppers by Mngirl (Vadnais Heights, Minnesota, USA)
Fried Quick Spinach Bite Balls by ????
Greek Spinach Pies by Eireannaigh (Valley Center, Kansas, USA)
Vegetables
For a Crowd by ????
Tiny
New Potatoes with Fresh Herb Dip by Ateehee (Cary, North Carolina, USA)
Corn and Bell Pepper Salad by Kestralwing (Bellingham, Washington,USA)
Broccoli Salad by Shendoah (San Jose, California, USA)
"The Broccoli Salad Recipe is from a classmate. My hubby's only comment was I didn't chop the broccoli small enough. I just cut the flowers off and left them whatever size they grew to."
2 - 3 heads broccoli
1/2 cups sunflower seeds
3/4 cups raisins
1 cup shredded cheese
1 small red onion, chopped
1 lb bacon
2 cups mayonnaise
1/2 cup sugar
6 tablespoons red wine vinegar
Mix mayo, sugar and red wine vinegar in separate bowl.
Cut bacon into 1/2 bits and fry. Drain and set aside to cool. Mix all other
ingredients in large bowl. Add cooled bacon. Mix in mayo/sugar mixture.
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Layered
Salad by RealBookWorm
(Charters Settlement, New Brunswick, Canada)
"This salad is good made the night before or the same day. It doesn't seem
to make any difference."
1 head of iceberg lettuce,
chopped (not torn; cut one way, then another, into bite size pieces)
1 green pepper, diced
1 large sweet onion, diced
1 head of celery, diced
1 layer of bacon bits
6 hard
boiled eggs, chopped fine
1 ½ cups frozen peas, laid on a paper towel beforehand to thaw)
2 cups Miracle
Whip® (not mayonnaise - use real Miracle Whip, which is similar
to salad cream)
2 tablespoons white sugar
Cheddar cheese, shredded
In
a large glass bowl, layer the ingredients in the following order, starting with
the lettuce. Use all of each ingredient in each layer:
1. Lettuce
2. Pepper
3. onion
4. Celery
5. Bacon bits
6. Eggs
7. Peas
Mix the Miracle
Whip and sugar together and spread over the peas. Top with a layer of shredded
cheese.
Whirled Peas and Cream Cheese Corn by Texaswren (Whitney, Texas, USA)
1-16 oz can whole kernel corn,
drained
1/2 teaspoon onion salt
1/4 cup milk
3 oz. cream cheese, cut into little pieces
Combine in pan. Cook over low heat, stirring often, until heated and cheese melts.
Posted in bookcrossing.com Chit-Chat forum on 3/28/2003
Shari Lewis's No-Fry Latkes by annulla (Brooklyn, New York, USA)
"This low-fat version of traditional fried potato pancakes was created by the late Shari Lewis (mother to Lambchop), who starred in one of the best children's TV programs ever."
2 cups russet potatoes, peeled and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 teaspoon salt
Oil spray
Preheat oven to 425 degrees F. In a large bowl, thoroughly mix all ingredients into a batter.
Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand.
Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or sour cream (low-fat if you must). Makes approximately 14 latkes.
Zucchini & Peppers by Mngirl (Vadnais Heights, Minnesota, USA)
4
medium zucchini
2 each red bell peppers
2 yellow bell pepper
Freshly ground black pepper
Pinch of thyme
Gruyere cheese, thinly sliced
Grease a 9 x 13 pan. Slice the zucchini in half, lengthwise. Slice all the
peppers into thin strips and place all the vegetables in the pan. Sprinkle with
pepper and thyme. Bake covered at 350o degrees F for 30 minutes.
Uncover, add Gruyere cheese and return to the oven until cheese melts. Makes 8
servings
Fried
Quick Spinach Bite Balls
by ????
1/2 cup onion, finely chopped
2 fresh hot green chilis, stemmed and chopped
3 large cloves garlic, finely chopped
1 ½ teaspoons cumin seeds
1 teaspoon salt
3 slices bread, preferably soft white or wheat
3 tablespoons unbleached all purpose flour
3 tablespoons corn flour
Vegetable oil
1.
Combine the spinach, onion, chilis, garlic, cumin seeds and salt in a large
bowl. Set aside.
2. Place 2 cups of water in a container. Add the bread slices and let them soak
for a minute. Remove one by one and squeeze dry as much liquid as possible by
pressing between your hands. Add to the bowl containing the spinach mixture,
separating the bread if it is lumpy. Sprinkle in both the flours and mix well to
form a firm (dough-like) mixture.
3. Fill a wok, fryer, or skillet with oil to a depth of 2 inches and heat to 365
degrees. Make 1 inch balls of the spinach mixture and fry a few at a time,
without crowding, until golden brown on all sides, about 3 to 4 minutes. Adjust
the heat as needed to maintain the oil temperature between 350 and 365 degrees.
Drain on paper towels. Serve the spinach bites hot with a sweet sauce.
Greek
Spinach Pies by Eireannaigh (Valley Center, Kansas, USA)
8 oz fresh leaf spinach, well washed
2 scallions, chopped
6 oz feta cheese, crumbled
1 egg, beaten
1 tablespoon fresh dill, chopped
freshly ground black pepper
4 large sheets, or 8 small sheets of filo dough
Olive oil
Lay out a sheet of filo dough and brush with olive oil. Cut the dough in half
and place one half atop the other. Spread a quarter of the spinach mixture at
one edge of the filo and roll up firmly, but not too tightly.
Shape the dough into a crescent and place on baking sheet. Brush the top well
with the olive oil and bake 20 - 25 minutes until golden and crisp. Cool
slightly. Serves 8
Vegetables
For a Crowd by ????
2 10 oz. packages chopped broccoli
1 10 oz. package chopped spinach
10 oz. frozen artichoke hearts
2 cups sliced zucchini squash
1 cup grated Parmesan cheese
8 oz. sliced raw mushrooms
1 tablespoon dry butter substitute granules
1/4 teaspoon black pepper
1/2 teaspoon ground oregano
1/4 teaspoon garlic powder
4 cups egg substitute
2 tablespoon dehydrated onion flakes
vegetable cooking spray
Thaw and drain all frozen vegetables. Add remaining ingredients except egg
substitute. Just before baking, mix egg substitute with vegetables. Pour into a
13" x 9" pan that has been sprayed with cooking spray. Bake uncovered
at 350 degrees for 35-40 minutes. Serves 16. Calories per serving 72, Fiber 3
gm, fat 2 gm.
Tiny
New Potatoes with Fresh Herb Dip by Ateehee (Cary, North Carolina, USA)
24 - 28 tiny new potatoes, 1 inch to 1 1/2 inches in diameter
1/2 cup low-fat sour cream
1/2 cup low-fat plain yogurt
2 tablespoons minced chives
1 teaspoon minced fresh thyme
Salt and freshly ground black pepper, to taste
2. For the dip, combine the sour cream, yogurt, chives, and thyme in a small bowl, mixing thoroughly with a fork. Season with salt and pepper.
3. Place the small bowl in the middle of a warmed platter. Arrange the potatoes around it and spear each one with a toothpick for handling. Serve the potatoes hot. Makes 4 - 6 servings.
Corn and Bell Pepper Salad by Kestralwing (Bellingham, Washington, USA)
This is very easy to make, keeps a long time, and
looks very cheerful. Also tastes good.
Whisk together a scant 1/2 C vegetable oil ( I use
peanut oil); 1/4 C red wine vinegar; 1 t salt; 1 t
cumin.
Add 2 large red bell peppers, cut into thin strips and
4 (12 oz) cans corn, drained.
Marinate at least 2 hours, tossing ingredients occasionally.
