Laura, Colette & Karyn

Transcription

1 Laura, Colette & Karyn Strawberry Cashew Broccoli Salad...2 Watermelon Rind Pickles...2 Dilly Green Beans...3 Refrigerator Bread and Butter Pickles...3 Pear Lime Gelatin Salad...4 Raspberry Pretzel Pie...4 Veggie Tortilla Pinwheels...5

2 Strawberry Cashew Broccoli Salad 3 large heads of broccoli, chopped into florets (about 4 cups) 1 cup strawberries, chopped 1 cup red grapes, halved 3 celery stalks, diced 1/2 red onion, diced 1/2 cup cashews halves 1/4 cup goat cheese, crumbled For the Dressing: 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 1 avocado 2 teaspoons lemon juice 1 teaspoon white balsamic vinegar 1/4 teaspoon salt Steam broccoli florets until they are soft but not mushy. Drain. In a large bowl, combine broccoli, strawberries, grapes, celery, red onion, goat cheese and cashews. Chill until ready to serve. In a separate bowl, mash avocado. Add in mayo, Greek yogurt, lemon juice and vinegar. Mix well until creamy. Chill until ready to serve. For serving, mix dressing into the broccoli salad. (It is better to save this until the end to prevent the salad from becoming soggy). Serve cold. Watermelon Rind Pickles 3 1/2 pounds prepared rind (Peel off the dark green with a potato peeler and cut into chunks) Cover with salt water (1 tbs salt to 1 quart water). Let stand 12 hours. Drain and cover with fresh water and boil until tender. Drain. Boil together: 2 cups vinegar 1 cup water 5 cups sugar 2

3 2 sticks cinnamon and 1 tbs whole cloves tied in a bag Boil 10 minutes. Add rind and cook until transparent. Seal in jars. Dilly Green Beans (Costco 2 lb. sack of Tender Green Beans--in cooler--makes 5 quarts.) These beans seem too small for quarts, but you have to cut them down to fit in pints. Boil jars upside down in canner to sterilize. Boil lids and rings in another pan. Mix and boil: 3 cups vinegar 3 cups water 1/2 cup salt While this is boiling, wash and dry the beans. Into each jar, put 1 large, or 2 small, cloves of garlic. Pack beans pointed end down to fill jar. Add a dash of cayenne (or some crushed red pepper) and 1 head of dill (or a heaping 1/2 tsp dill seed). Pour boiling vinegar mixture to 1/4" of jar top. Put jars in pressure cooker with 3 quarts of water and 3 Tbs white vinegar (to avoid stains). Put on lid and bring to a boil. Let steam for 7-10 minutes. Put weight on and bring to 11 pounds pressure. Process 10 minutes. Let cool in canner. sorry for these directions if you don't have a pressure cooker/canner. you can probably find directions online to can them without a pressure cooker. Refrigerator Bread and Butter Pickles Slice cucumbers (6 English) and onions (2 large) into a Tupperware container. A Fix & Mix bowl is a good size. Be advised that the turmeric (Dixie Nutrition has it at a good price) in the recipe will stain the plastic yellow so use a piece of Tupperware that you don't care too much about. combine and pour over 1-1/2 cups Splenda 1-1/2 cups sugar you can use all Splenda or all sugar (3 cups) 3

4 1/4 cup salt 3 cups vinegar 1/2 tsp turmeric 1 tsp celery seed 1 tsp mustard seed Refrigerate. Stir once a day for 4 days. Keep container in fridge and use as needed from there. Pear Lime Gelatin Salad 1 can (15 ounces) pear halves 1 package (3 ounces) lime gelatin 1 package (8) ounces cream cheese, cubed 1 can (20 ounces) unsweetened crushed pineapple, well drained 1 cup chopped pecans, toasted, divided 1 carton (8 ounces) frozen whipped topping, thawed Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and ¾ cup pecans. Fold in whipped topping. Pour into an ungreased 11 x 7 x 2 inch dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares. Makes 8 servings. Raspberry Pretzel Pie ¾ cup butter or margarine 2 ½ cups thin pretzel sticks 1 (8 ounce) package cream cheese 1 (8 ounce) tub Cool Whip 1 cup sugar 2 cups water 1 large package raspberry-flavored gelatin 2 (10 ounce) packages frozen raspberries or strawberries, undrained and slightly thawed 1 (15 ¼ ounce) can crushed pineapple, undrained Melt butter and pour into a 9 x 13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees F. Remove from oven and cool. 4

5 In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour. Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings. Veggie Tortilla Pinwheels 2 packages (8oz) cream cheese softened 1 envelop ranch salad dressing 5 green onions, chopped 1 can (4oz) chopped green chilies drained 1 celery rib, chopped 1/4 cup chopped red pepper (sweet) 2 to 3T real bacon bits 8 flour tortillas (10 in) Beat cream cheese and dressing mix, beat in the rest of ingredients. Spread over tortillas. Roll up. Cut in one inch slices 5