Vegetable Salad...

Yesterday, we decided to check out an antique mall not too far from our house. As with any antique store, we find many goodies, some way over priced and some just the right price. I found an antique cigarette box, in the Franciscan Apple pattern for $95.00. I also found a booth of cook books, that were 40% off… not were talking!!

I bought a cook written by Russell Gardner, copyrighted in 1984.  The over 300 recipes are from famous Texan’s; it is going to take me some time to get through this cookbook since many of the recipes we want to try. There are few submitted recipes that are just a hoot; one of my favorites is from Senator Chet Edwards. The Senator writes his favorite recipe is Stouffer's Beef Teriyaki, and if he is having dinner for two he serves by candlelight.

The recipe that I am going to share with you today is from former First Lady Barbara Bush. The original recipe is for a service of 16. I have reduced to a service of 8 and would work well if you had a pot luck to attend. The reason I suggest this for a potluck is the salad has to chill for 12 hours. You make this before you went to work and it would be ready when you needed it.

Main Ingredients:

1 lb freshly chopped spinach

5 hardboiled eggs, sliced

½ lbs of bacon, cooked and crumbled

½ medium head of lettuce, shredded

½ cup shallots, sliced

1 pkg, frozen peas, thawed, uncooked

Directions:

Place in order in layers in a large salad bowl

Mix in a different bowl:

1 ¼ cup of mayonnaise

1 ¼ cup sour cream

Salt, pepper, lemon juice and worcherstshire sauce to taste

Blend and pour over the top of the peas.

Top with ¼ cup grated Swiss cheese  and chill for 12 hours. DO NO TOSS.

Easy Baked Tortellini…

 

Sunday afternoon, my husband asked me what I was planning for dinner. I just spent most of the early afternoon making  and canning BBQ sauce, so I gave him two options. Either BBQ chicken on the grill, (there is nothing like grilling in 36°F weather) or baked tortellini.

My lovely husband put a screwed up looked on his face, and asked what kind of weird stuff I was going to feed him for dinner. He then played twenty questions, as to why would I bake tortellini and not just cook it as I normally do.

 This is typical in our house when I try to cook something he is not sure he will like. I learned early in our marriage, if he has not tried something, my husband will say he either does not like or is allergic to it. My best accomplishment was getting him to try Chinese food; it is now his favorite food!

I used two different types of tortellini both made by Buitoni brand. I used 9-ounce package of spinach tortellini and a 9-ounce package of cheese and sausage tortellini. You can use any variety you chose, I chose mine for the color. Since I used a meat tortellini, I did not add any additional meat, but you could add pound of a ground meat to the sauce.

You can used frozen spinach if you would like. I used a combination of garlic and onions, sautéed with oregano, basil, and ground thyme. If you use spinach, defrost then squeeze out excess liquid. I would add it to the pan with the onions and garlic mixture.

I served the baked tortellini with tossed salad and fresh bread sticks. What did my husband think of dinner? He went back for seconds… *Smile*

Ingredients:

18 ounces of tortellini

1 jar of spaghetti sauce, I use Prego Traditional sauce

Small onion, diced

2 Tablespoons garlic, minced

¼ teaspoon ground thyme

1 teaspoon dried basil

1 teaspoon dried oregano

¼ cup parmesan cheese

1 cup shredded cheese variety your choice, I actually used a 4 cheese Mexican blend by Kraft.

Directions:

Preheat to 450°F

Cook tortellini per package instructions while in a small pan sauté onions and garlic. When onions are almost translucent, add basil, oregano and thyme.

Spray a 9X11 glass-baking dish with non-stick cooking spray like Pam.

Transfer onion and spices mixture to the glass dish, spread evenly on the bottom.

Drain tortellini, then pour on to the onion mix, pour spaghetti sauce over tortellini then top with cheese.

Bake for 10 to 15 minutes or until cheese is melted.

Easy Spinach Dip…

My dad sent me this recipe; he got it from my step-mom's niece, Metrina.

Spinach dip is the only way I can get my kids to eat spinach. Lucky for them they weren't subject to hours of Popeye cartoons. I do not know how many hours, I had drilled into my head that spinach makes you stronger from watching that cartoon. The truth is Popeye was right spinach does make you stronger. In June 2012 "researchers at the Karolinska Institute in Stockholm said they had conducted a study showing how nitrate, found naturally in spinach and several other vegetables, tones up muscles."

So eat your spinach even if you have to digest it in dip form!

 

1-16oz sour cream

1- cup mayo

1-package of knoor's spring mix

1-8oz can of slice water chestnuts, dice up

3-green onion stems, sliced

1-package of frozen chopped spinach (defrost then squeeze out all the water)

Mix everything until well blended, chill for at least 4 hours so it can firm. Serve with bread, chips, wheat thins, or any other thing that taste good but on the plain side.

When you put it in the fridge, you must say good night to it.

Chickpea, Spinach & Avocado Salad

I found this recipe by Christina Soong-Kroeger and was holding it back for summer. It is sometimes hard to remember that half the world is experiencing summer right now.

So for the Aussie’s and Kiwi’s, this recipe is for you!

Even though this is a summer salad, it would work well during anytime of the year. I think I would add tomatoes, but that is just a personal preference.

Pair it with barbecue pork or even enjoy it by itself for a light lunch. The best part is this is healthy, tasty, and super simple to make.

 Ingredients:

4 cups baby spinach leaves, washed and spun dry

1 can chickpeas, drained

¼ red onion, thinly sliced

1 ripe avocado

1 cup alfalfa or bean sprouts(optional)

2 Tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

½ teaspoon honey

½ - 1 teaspoon lemon juice

Salt & pepper to taste

Preparation:

Arrange spinach leaves on plate and place chickpeas and onions on top.

Peel half of the avocado away and use a spoon to scoop the avocado directly on the salad.

Sprinkle the alfalfa on top.

Make up the dressing by placing all contents in a glass and whisking until combined.

Pour over salad and toss to combine.

Serve immediately.