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QUICK VEGETABLE SALAD WITH CUMIN DRESSING

~Submitted by Robyn, Auckland, N.Z.

This is a salad that you can put together in a few minutes, with ingredients from your cupboard. The dressing brings the vegetables to life.

For 6 servings:

1 (425g/15 oz) can sliced green beans
1 (440g/15 ½ oz) can whole-kernel corn
1 cup diced celery
½ - 1 diced red pepper

Cumin Dressing

½ cup (125 ml/4 fl oz) corn or soya oil
¼ cup (60 ml/2 fl oz) wine or cider vinegar
2 tsp ground cumin
1-2 tsp onion powder
¾ tsp salt
½ - 1 tsp garlic powder
black pepper and hot pepper sauce to taste

Place all the dressing ingredients in a screw-topped jar. Shake well.

Note:

It is very important that the cumin is fresh and has a pungent, definite flavour. If necessary, grind whole cumin seeds, toasting them lightly first if desired. Without the cumin flavouring, the salad will not be interesting.

Source: Alison Holst’s - Family Favourites Cookbook




LEGION BAR-B-Q SAUCE FOR CHICKEN AND PORK CHOPS

~Submitted by Hal, OH

(for 45 Chicken Halves or 60 Pork Chops)

3 quarts water
3 quarts white vinegar
2 sticks Butter
5 oz. Worcestershire Sauce
1 Cup Salt

Bring all to boil (stirring). Let simmer, watch closely so it doesn't boil over.

Chicken or Chops to be sprayed every 5 minutes at every turn. Chicken/Chops to be sprayed before serving, sauce must be warm at all times while grilling.

This Sauce has been used to grill 10's of thousands of Chicken Halves and thousands of Pork Chops

(for 8 Chicken halves or 12 Chops)

1 pint water
1 pint white vinegar
1-1/4 sticks butter
1 oz. Worcestershire Sauce
3 oz. salt

Use same recipe as above.

If you don't have a sprayer you can use a Johnny Mop. The Johnny Mop should be new and You must wash the Mop with liquid dishwashing soap to get all of the lint out of the Mop.




EL PASO CHEESE DIP

~Submitted by Angelique, TX

Ingredients:
1 lb. ground round, browned and crumbled, drained of any
fat
1 lb. Velveeta®
1 lb. Mexican mild Velveeta®
1 lb. Mexican hot Velveeta®
16 oz. cream cheese
1 cup sliced green onions
3 cloves garlic, minced
4 medium tomatoes, chopped
1/4 cup chopped jalapeno peppers
2 cans (4 oz. each) chopped black olives
12 oz. diced chilis
enough corn chips

Directions:
Place all ingredients, except chips, in a crockpot, or other slow cooker; set on Low heat and stir occasionally. Serve warm with chips.




STUFFED DILL PICKLES

~Submitted by Lillian, FL

I have been making these for years for picnics, parties, family gatherings and for the grandkids and their friends who can devour them in no time.

There is no specific recipe. Here is what I do:

1 large (48 Oz) jar real dill pickles
1 (8 oz.) package cream cheese
Grated onion, to your taste

First, use an apple corer or a sharp knife to core the pickle. You can save the core for another use. Let pickles drain, standing on end, until all juice is gone. Cream the cheese and onion and stuff the pickle. I use a cake decorator, as it seems easier for me. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm. Slice pickles into 1 to 1½ “ slices and serve on a platter. If not using all of the pickles, keep them wrapped in plastic or foil. They are also good for lunches.




FRENCH APPLE CREAM TART

~Submitted by Larry Holmes, Ontario, Canada

Golden Nut Crust (recipe follows)
1 (14-ounce) can sweetened condensed milk
1 (16-punce) container sour cream
½ cup frozen apple juice concentrate, thawed
2 eggs, beaten
1 teaspoon vanilla extract
2 medium all-purpose apples, cored, peeled and thinly sliced
2 tablespoons butter
½ cup apricot preserves
5 teaspoons water
1 teaspoon cornstarch

Golden Nut Crust:
½ cup softened butter
¼ cup packed light brown sugar
1 cup unsifted flour
¼ cup quick-cooking oats
¼ cup finely chopped walnuts

Preheat oven to 350° F.

In small mixer bowl, beat butter and sugar until fluffy. Stir in flour, oats and walnuts. Press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Bake 15 to 20 minutes or until golden.

Filling:
While crust is baking, in medium bowl, combine sweetened condensed milk and sour cream; add juice concentrate, eggs and vanilla. Mix well. Pour into prepared crust. Bake 30 to 35 minutes or until center is set. Cool.

In skillet, cook apples in butter until tender-crisp. Arrange on top of tart. In small saucepan, combine preserves, water and cornstarch; cook and stir until slightly thickened. Spoon over apples. Chill thoroughly. Refrigerate leftovers.




GRILLED CHICKEN CORDON BLEU

~Submitted by Anita, Battle Ground, WA

4 skinless boneless chicken breasts
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
1 tablespoon white or red wine vinegar
1/4 teaspoon dried thyme
4 large thin slices baked ham
4 thin slices Swiss cheese

Butterfly each chicken breast by halving it horizontally, but leaving one side attached, so that it opens into a large thin cutlet.

Whisk together the mustard, oil, lemon vinegar and thyme. On a plate coat the chicken with the marinade, stacking the breasts as they are coated. Cover the chicken and let it marinate in the refrigerator for 30 minutes to 3 hours.

Discard the marinade and grill the opened chicken breasts over hot coals for 5 minutes. Turn and top each with a slice of ham and Swiss. Cook another 5 minutes.

Serves 4.




NO-BAKE PEANUT BUTTER PIE

~Submitted by Brenda, AL

8 oz cream cheese softened
2 cups powdered sugar
1 cup peanut butter
1 cup milk
16 oz cool whip, slightly thawed
2 (9in or 3 6in) graham cracker pie shells

Beat cream cheese and sugar together. Mix in peanut butter and milk. Beat till smooth. Fold in cool whip. Spoon into crusts and freeze until firm. Keep frozen can slice frozen and take out a piece and let sit about 10 minutes then enjoy.

I made mine with low fat peanut butter, low fat cream cheese and also low fat cool whip and they were great.




PARTY PIZZA

~Submitted by Katina, Memphis, TN

Source: Mr. Food Cooks Chicken by Art Ginsburg

About 8 servings

1 pound Italian turkey sausage or sweet or hot Italian sausage, casing removed, crumbled
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 can or jar (about 4 oz.) mushroom slices and pieces, drained
1 garlic clove, minced
½ tsp. dried oregano
1/8 tsp. salt
1/8 tsp. pepper
1 loaf party rye or French bread, cut in half lengthwise
1 cup (4 oz.) shredded mozzarella cheese

Preheat the oven to 400°F. In a large skillet, over medium-high heat, fry the sausage for about 5 minutes, or until no pink remains; drain. Remove from the heat, then mix in the tomato paste, tomato sauce, mushrooms, garlic, oregano, salt, and pepper. Place the bread halves on a lightly greased cookie sheet. Spread the sausage mixture evenly on the bread; top with cheese. Bake for 15 to 20 minutes, or until the cheese is melted and starts to brown.

Note: If you’re using Italian turkey sausage, you may need to add 1 to 2 tbsp. vegetable oil to the skillet. This is great made ahead and baked just before serving – and it even freezes well, uncooked (bake just before serving!) For an added treat, top with hot or sweet pepper rings or sliced ripe olives.

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For Two...

PROSCIUTTO AND GOAT CHEESE TIMBALE SALAD

8-10 thin slices prosciutto

5 ounces soft cream cheese
1 ounce room temperature goat cheese
¼ cup chopped green onions
pepper

½ cup green beans
4 cups mixed greens

4 tablespoons olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallots

Line two 1/2 cup ramekins with plastic wrap, leaving an overhang on the outside of the ramekin. Line each ramekin with the prosciutto slices, again leaving some overhanging the outside of the ramekin.

Mix the goat and cream cheeses with the onions in a small bowl. Season with the pepper. Spoon the mixture into the ramekins and fold the prosciutto over the mixture and seal with the plastic wrap. Refrigerate for at least 2 hours or overnight. Let stand at room temperature for 1 hour before serving.

Slice the green beans lengthwise and steam until tender. Rinse and cool.

Combine the oil, vinegar and shallots in a small jar and shake until blended.

Divide the mixed greens and green beans between two plates. Invert the timbales onto the salad and remove from the ramekins. Drizzle with the shallot dressing.

Serves 2