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Cranberry Chiffon Pie

 

Cranberry Chiffon Pie

This gorgeous dessert tastes as good as it looks.

By??
?
Published on October 28, 2024
Cook Time:
?
0 mins
Active Time:
?
1 hr
Total Time:
?
2 hrs 8 mins
开云体育s:
?
8
Yield:
?
1 9-Inch Pie

Ingredients

For the Crust

  • 1?disk?

  • All-purpose flour, for surface

For the Filling

  • 8?ounces?fresh or frozen?cranberries

  • 1/2?cup?sugar, divided, plus?1/3?cup

  • 1/2?cup?100% pure?pomegranate juice

  • 1 1/2?teaspoons?unflavored?gelatin

  • 2?large?eggs, separated

  • 1/2?cup?whole milk

  • 1/2?teaspoon?kosher salt?(we use Diamond Crystal)

  • Lightly sweetened whipped cream, for serving

  • , for serving (optional)



Directions

  1. Roll out pastry, fit into pie dish, and crimp:

    Roll out dough on a floured work surface to a 12-inch round. Transfer to a standard 9-inch pie dish. Trim to a 1-inch overhang, then fold overhang under itself until flush with edge of plate. Crimp edge as desired or simply flatten slightly to an even thickness for an undecorated crust.

  2. Refrigerate crust till firm; preheat oven:

    Refrigerate until firm, about 30 minutes (or freeze for 10 minutes). Preheat oven to 375?F.

  3. Blind bake pie crust:

    Line pie crust with parchment and fill with pie weights. Bake until bottom of crust is set and dry, about 30 minutes. Remove parchment and weights. Continue baking until golden, 10 to 12 minutes more. Let cool completely on a wire rack.

  4. Cook cranberries, sugar, and juice; strain:

    In a small saucepan, bring cranberries, 1/4 cup sugar, and pomegranate juice to a boil, stirring until sugar dissolves. Boil until cranberries burst and mixture thickens to a loose jam, 7 to 9 minutes. Strain through a fine mesh sieve into a large bowl, pressing on solids to extract liquid and pulp.

  5. Mix gelatin with water; whisk yolks, milk, salt, and sugar:

    In a small bowl, stir together gelatin and 2 tablespoons cold water. In another saucepan, whisk together egg yolks, milk, salt, and 1/4 cup sugar to combine. Cook over medium heat, stirring frequently, until mixture thickens slightly (a thin batter consistency), 5 to 7 minutes. Remove from heat.

  6. Add gelatin to egg yolk mixture, then add to cranberry mixture; cover and refrigerate:

    Stir gelatin into egg yolk mixture, then stir into cranberry mixture to combine. Cover surface with plastic wrap (to prevent a skin from forming), and refrigerate until mixture is cool and begins to set along edges, about 30 minutes.

  7. Beat egg whites; stir third into chilled filling, then fold in remaining whites:

    In a bowl, beat egg whites and remaining 1/3 cup sugar to stiff peaks (do not overmix). Stir 1/3 of the meringue into the chilled cranberry mixture to lighten, then gently fold in remaining meringue just until no streaks remain and filling is a uniform color.

  8. Spread filling over crust; refrigerate:

    Transfer to baked crust, smoothing the top with an offset spatula. Refrigerate until filling is cold and set, at least 4 hours or loosely covered up to 2 days. Top with whipped cream and sparkling cranberries to serve.

Source: Martha Stewart

~~~~~
Rhonda in MO
Honeynut Maple Pie

 

Honeynut Maple Pie

It's a new star for the Thanksgiving dessert table.

By??
?
Published on November 21, 2024
Prep Time:
?
40 mins
Total Time:
?
2 hrs
开云体育s:
?
10 to 12
Yield:
?
1 9-inch pie
Jump to Nutrition Facts

Ingredients

  • 1?disk??(1/2 recipe)

  • 2?tablespoons?unbleached all-purpose flour, plus more for dusting

  • 2 1/2?pounds?Honeynut squash?(2?to?3), peeled, halved, seeded, and cut into 1 1/2 inch cubes

  • 6?tablespoons?unsalted butter, melted

  • 1?large?egg, room temperature

  • 1/3?cup?plus?3?tablespoons?pure maple syrup, divided

  • 1/3?cup?granulated sugar

  • 3/4?teaspoon?freshly grated?nutmeg

  • 1/4?teaspoon?ground?clove

  • 1/2?teaspoon?kosher salt?(we use Diamond Crystal)

  • 1/4?cup?plus?1 1/2?cups?heavy whipping cream, divided

  • 1 1/2?teaspoons?baking powder

Directions

  1. Preheat oven; roll dough, fit to pie plate and crimp:

    Preheat oven to 375?F. On a work surface lightly dusted with flour, roll out dough to an approximate 11-inch round. Transfer to a standard 9-inch pie dish. Trim edges with kitchen shears, leaving a 1-inch overhang. Fold and tuck overhang under so it’s flush with pie dish. Crimp edge of dough as desired or leave unadorned.

  2. Blind bake crust:

    Line dough with parchment and fill with pie weights or dry rice and beans. Bake until crust is dry and set on the bottom, 30 to 35 minutes. Remove pie weights and parchment and continue baking until crust is golden, 10 to 12 minutes more. Let cool completely.

  3. Steam squash; drain and cool:

    Meanwhile, bring one inch of water to a boil in a pot lined with a steamer basket. Add squash, cover, and steam until very tender, 17 to 20 minutes. Drain and let stand until cool enough to handle, about 5 minutes.

  4. Blend squash, then add butter, egg, some maple syrup, sugar, and spices:

    Transfer squash to a food processor and blend until smooth. Add flour, butter, egg, 1/3 cup maple syrup, sugar, nutmeg, clove, and salt; pulse to thoroughly combine.

  5. Whisk 1/4 cup cream with baking powder and add to filling:

    In a small bowl, whisk together 1/4 cup cream and the baking powder. Add cream mixture into squash mixture and pulse a few times until smooth.

  6. Reduce oven temperature and add filling to crust:

    Reduce oven to 350?F. Pour filling into cooled crust, smoothing top with an offset spatula.

  7. Bake and cool:

    Bake until filling is puffed slightly and set at the edges but still slightly wobbly in the center, 45 to 50 minutes. Let cool completely on a wire rack.

  8. Whisk cream with maple syrup and serve with pie:

    In a bowl, whisk remaining 1 1/2 cups cream with remaining 3 tablespoons maple syrup to soft peaks. Serve with pie.

Can You Make This Pie Ahead?

We think this pie is best eaten the day it’s made, but can be refrigerated, loosely covered, for up to 1 day. (Only top the pie with whipped cream right before serving.)

Frequently Asked Questions

  • How to store honeynut squash?

    Store honeynut squash at room temperature, away from bright light and heat. It does not need to be refrigerated unless cut into. As it has a a thinner skin than butternut squash, it will not last as long as other winter squash. It should be used within two weeks of purchase.

  • Is honeynut squash a good substitute for pumpkin in pie?

    No, honeynut squash is not a good substitute for pumpkin in pie. While honeynut squash is similar to pumpkin, there are distinct differences. If your recipe calls for pumpkin, it probably uses canned pure pumpkin puree, which has a more vegetal taste than cooked, pureed honeynut squash and a wetter texture. If you use honeynut squash in a pumpkin pie recipe, the filling may be too sweet or too dry. That is why we developed this recipe for a pie using honeynut squash.??

  • What flavors pair with honeynut squash?

    Many flavors pair well with honeynut squash. In addition to sweet flavors like maple syrup, brown sugar, and warm spices such as cinnamon, ginger, or nutmeg, it works with creamy dairy or alternative dairy flavors. On the savory side, chiles and smoky or spicy flavors are good foils for its sweetness. We also like honeynut squash with nuts or toasted seeds and with goat cheese.

Source: Martha Stewart

~~~~~
Rhonda in MO
Rhubarb Crisp

 

Rhubarb Crisp

Tart rhubarb and a buttery oat topping combine for the ultimate easy spring dessert.

By??


?
Updated on March 10, 2025
Prep Time:
?
15 mins
Cook Time:
?
45 mins
Total Time:
?
1 hr
开云体育s:
?
12

Ingredients

  • 2?pounds?rhubarb, sliced crosswise ? inch thick

  • 1?cup?granulated sugar

  • ??cup?all-purpose flour, divided

  • ??cup?(1 stick) cold unsalted butter, cut into pieces

  • ??cup?packed light-brown sugar

  • 1?cup?rolled oats

  • ??teaspoon?ground cinnamon

  • Ice cream, for serving (optional)

Directions

  1. Preheat oven; combine rhubarb, sugar, and 1/4 cup flour in baking dish:

    Preheat oven to 400°F. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

  2. Make topping:

    In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine.

    If you don't have a food processor, you can make the oat mixture in a large bowl instead. Use your fingers, a pastry cutter, or two knives to work the butter into the flour before adding the rest of the dry ingredients.

  3. Bake:

    Sprinkle topping over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

How to Store and Reheat Leftover Rhubarb Crisp

If you find yourself with leftover crisp, you can refrigerate it, covered or in an airtight container, for up to 4 days. Enjoy it cold, room temperature, or gently rewarmed.

Reheating

To reheat, pop it into a preheated 350 degree oven until the filling is warmed through and the topping regains its crunchiness, 10 to 15 minutes.

Variations

Rhubarb pairs beautifully with other fruits like pears, apples, and berries, so if you're short on stalks or just want to mix things up, consider working another type of fruit into the filling. (Plan to use about 2 pounds of produce either way). If using apples or pears, peel and core them first, then chop them into pieces about the same size as the rhubarb. You can leave raspberries, blueberries, and blackberries whole but we'd recommend halving or quartering strawberries.

For even more flavor, try adding up to two teaspoons of vanilla extract or vanilla bean paste into the filling or stir in a teaspoon of grated lemon or orange zest to the fruit.

Source: Martha Stewart

~~~~~
Rhonda in MO
Simple Coleslaw

 

Simple Coleslaw

Classic creamy coleslaw is the summer side dish that never goes out of style.

By??
?
Updated on October 21, 2024
Prep Time:
?
15 mins
Total Time:
?
15 mins
开云体育s:
?
8
Yield:
?
4 cups

Ingredients

  • 6?cups?shredded cabbage?(from about ? head), a mix of red and green, if desired

  • 2?cups?julienned carrots?(from about 4 medium carrots)

  • ??cup?mayonnaise

  • 2?tablespoons?Dijon mustard

  • 2?tablespoons?white-wine vinegar

  • Coarse salt and freshly ground pepper

Directions

  1. Mix coleslaw:

    In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar.

  2. Season and refrigerate:

    Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

This recipe is super simple, but if you're really pressed for time, a bag of coleslaw mix will cut your prep time in half.

How to Store Coleslaw

You can store any leftover coleslaw in an airtight container in the refrigerator for two days. The color of the cabbage will remain vibrant since it is coated in an acidic dressing.

开云体育 Coleslaw

Much as we love creamy coleslaw as a basic side dish, it can do so much more than accompany your favorite grilled protein. Try piling it high onto?, stuffing it into?, or use it to replace the sauerkraut in classic?.



Source: Martha Stewart

~~~~~
Rhonda in MO
SPRING SALAD

 

SPRING SALAD?
a couple of handfuls of romaine lettuce, in bite size pieces
the same amount of spinach torn into bite size pieces
1/2 cup cauliflower pieces
1/2 cup diced red onion or chopped green onions
1/2 cup shredded red cabbage
1/2 cup english peas
1 orange, peeled and cut in chunks
1/2 cup sliced strawberries
2 tablespoons walnuts or cashew nuts
1/4 cup crumbled blue cheese

Make a dressing from orange juice, rice vinegar, olive oil, a little garlic and soy sauce shook in a jar. Toss dressing on salad and serve.

Let spring ring like a melody in your heart. This is a glorious time of year.



Source: Cooks.com

~~~~~
Rhonda in MO
SNICKERS? - APPLE SALAD

 

SNICKERS? - APPLE SALAD?
1 (8 oz.) container Cool Whip
3 apples, diced
3 regular size SNICKERS? candy bars, frozen

Mix together the Cool Whip and apples. Smash the SNICKERS? bars and add to the salad. Best if you allow to stand for a little while before serving.


Source: Cooks.com

~~~~~
Rhonda in MO
EASY CHICKEN SALAD

 

EASY CHICKEN SALAD?
4 c. cubed, cooked chicken
3/4 c. slivered toasted almonds
1 c. sliced celery
1 c. seedless grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 tsp. lemon juice
Salt & pepper to taste

Combine cooked chicken, almonds, celery and grapes. Mix together mayonnaise, sour cream, lemon juice and salt and pepper. Add dressing to chicken mixture and toss gently.


Source: Cooks.com

~~~~~
Rhonda in MO
LINDSEY'S AMAZING MACARONI SALAD

 

LINDSEY'S AMAZING MACARONI SALAD?
This is best if made a day before serving!

1 pkg. elbow noodles
3 Roma tomatoes
1 small purple onion
1/4 cup sweet relish
1 small can chopped olives
6 hard boiled eggs
3/4 cup mayonnaise
1/4 cup prepared mustard
salt and pepper, to taste

Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to your liking!


Source: Cooks.com

~~~~~
Rhonda in MO
Strawberry Salad with Balsamic

 

开云体育


Strawberry Salad with Balsamic

Serves:?4

This strawberry salad recipe is perfect for spring and summer! It's bursting with flavor from cherry tomatoes, basil, creamy mozzarella, and tangy balsamic. Skip the cheese to make it vegan.

I might change this up a bit as hubby cannot have seeds or nuts. May use a balsamic vinaigrette rather than cooked balsamic vinegar. Also will definitely add spinach. And I like the addition of chick peas and goat cheese (see variations below). And I might even try the quinoa, which I have never used before but would like to! -- Ginny


Author: Jeanine Donofrio

Recipe Type: Salad

Total Time: 20 minutes


Prep Time: 10 minutes

Ingredients:

1/4?cup balsamic vinegar
1?cup sliced?strawberries
1?cup halved?cherry tomatoes
1?cup halved mini mozzarella balls
1 ripe?avocado, pitted and diced
1/3?cup pecans, toasted
1/3?cup loosely packed?basil, torn

Extra-virgin olive?oil, for drizzling

Sea salt and freshly ground?black pepper

Directions:

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.

Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.


Strawberry Salad Recipe Variations
Like most salad recipes, this strawberry salad is flexible. Feel free to play with it to use what you have on hand or to suit your individual tastes. Here are a few ideas to get you started:

Make it a strawberry spinach salad by tossing in a handful of baby spinach. Arugula would be good too!

Use a basic balsamic vinaigrette instead of the balsamic reduction and olive oil.

For a vegan version, simply skip the cheese! The avocado adds plenty of creaminess, so you really won’t miss it.

Stir in a cup of quinoa or farro to make this salad a full meal.

Use peaches instead of strawberries for a late summer variation.

Try adding another herb! I love berries + mint.

Replace the pecans with a different nut or seed. Toasted walnuts, hazelnuts, sunflower seeds, or even roasted chickpeas would be great here.

Swap the mozzarella for crumbled goat cheese or feta cheese to add a savory, tangy element.



Notes:

Make this vegan by omitting the cheese.

See link below for more salad recipes and serving suggestions.


Source:?




Ginny Butterfield
Cranberry Twp, Pa
Strawberry Salad

 

开云体育

I am thinking that this cold be adapted and also used as a cake topping? -Ginny

Strawberry Salad

Serves:?25

Made By: Reid Vass

"Great spring and summer snack"



Ingredients:

2?pounds strawberries?chopped
2 1/2 8 oz?cream cheese
1/2?cup sugar
8?ounces sour cream
1?teaspoon vanilla extract
1?cup chopped?pecans
1/4?cup brown sugar

Directions:

Mix softened cream cheese and sugars with mixer. Add sour cream, pecans, and vanilla. Mix in strawberries.




Ginny Butterfield
Cranberry Twp, Pa
MEDITERRANEAN VEGETABLE SOUP

 

MEDITERRANEAN VEGETABLE SOUP?
1 tbsp. olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tbsp. fresh basil, chopped
1/4 tsp. oregano
salt and pepper to taste
1 (15 oz.) can cannellini or white beans, drained and rinsed
1 cup pasta bows (or other small pasta)
Parmesan cheese (optional)
1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.

Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender.

Serve sprinkled with Parmesan cheese.


Source: Cooks.com

~~~~~
Rhonda in MO
Gran's Rosemary Roast Chicken

 

Gran's Rosemary Roast Chicken

Submitted by: Audrey Lett from Newark, DE
Originally shared on the web 06/10/2010

4-lb. roasting chicken
1 t. salt
1/4 t. pepper
1 onion, quartered
8 cloves garlic, pressed
1/4 c. fresh rosemary, chopped
1/4 c. butter, melted

Place chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6.



Source: Gooseberry Patch

~~~~~
Rhonda in MO
Festive Brunch Frittata

 

Festive Brunch Frittata


Submitted by: Renae Scheiderer from Beallsville, OH
Originally shared on the web 01/29/2013

8 eggs
1/2 t. salt
1/8 t. pepper
1/2 c. shredded Cheddar cheese
2 T. butter
2 C. red, green and yellow peppers, chopped
1/4 c. onion, chopped

Beat together eggs, salt & pepper. Fold in cheese and set aside. Melt butter over medium heat in a 10” non-stick oven safe skillet. Add peppers and onion to skillet; sauté until tender. Pour eggs over peppers and onion; don’t stir. Cover and cook over medium-low heat about 9 minutes. Eggs are set when frittata is lightly golden on the underside. Turn oven to broil. Move skillet from stovetop to oven; broil top about 5 inches from heat until lightly golden. Serves 6



Source: Gooseberry Patch

~~~~~
Rhonda in MO
Greek Spread

 

Greek Spread


Submitted by: Stephanie Doyle from Lincoln University, PA
Originally shared on the web 03/24/2011

1 c. plus 1 T. chopped almonds, divided
8-oz. pkg. crumbled feta cheese
7-oz. jar roasted red peppers, drained and chopped
1 clove garlic, chopped
2?8-oz. pkgs. cream cheese, softened
10-oz. pkg. frozen spinach,
thawed and drained
crackers or toasted pita wedges

Line a 2-quart bowl with plastic wrap; sprinkle in one tablespoon almonds. In a separate bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese and spinach; blend well. Press into bowl over almonds. Cover and chill overnight. Invert onto a serving dish. Remove plastic wrap; press remaining almonds onto the outside. Serve with crackers or pita wedges. Makes about 7 cups



Source: Gooseberry Patch

~~~~~
Rhonda in MO
Tangy Watermelon Salad

 

Tangy Watermelon Salad


Submitted by: Belva Conner from Hillsdale, IN
Originally shared on the web 03/24/2011

14 c. watermelon, cubed
1 red onion, halved and thinly sliced
1 c. green onions, chopped
3/4 c. orange juice
5 T. red wine vinegar
2 T. plus 1-1/2 t. honey
1 T. green pepper, finely chopped
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dry mustard
3/4 c. oil

In a large bowl, combine watermelon and onion; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings.



Source: Gooseberry Patch

~~~~~
Rhonda in MO
Re: OT: Happy Mother's Day

 

开云体育

Happy Mother's day to all the mother's out there.
?
Brenda?
?
?
?
?

-------Original Message-------
?
Date: 2025-05-11 10:49:56 AM
Subject: [a-little-bit-of-everything] OT: Happy Mother's Day
?
Macie puppy and I would like to wish everyone a very Happy Mother's Day!!!!!

~~~~~
Rhonda in MO
?
Arugula & Nectarine Salad

 

Arugula & Nectarine Salad

Enjoy this recipe from?Delicious Recipes for Diabetics.

Submitted by: Rita Miller from Lincolnwood, IL

1/4 c. balsamic vinegar
1 T. Dijon mustard
1 T. honey
1/4 t. salt
1/2 t. pepper
2 T. extra-virgin olive oil
1/4 lb. fresh arugula, torn
2 ripe nectarines, halved, pitted and sliced
1/4 c. chopped walnuts
1/2 c. crumbled reduced-fat feta cheese


Combine vinegar, mustard, honey, salt and pepper in a shaker jar. Add oil; shake until blended. Divide arugula among 4 salad plates; arrange nectarine slices over arugula. Sprinkle with walnuts and cheese; drizzle with salad dressing. Makes 4 servings.

Nutrition Per 开云体育:?155 calories, 11g fat, 3g sat fat, 11mg cholesterol, 254mg sodium, 12g carbohydrate, 2g fiber, 10 sugars, 4g protein Exchanges:?? high fat meat; ? fruit; 1? fat


Source: Gooseberry Patch

~~~~~
Rhonda in MO
BAKED POTATO SALAD

  

BAKED POTATO SALAD
 
 Recipe By     : 
 开云体育 Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Potatoes,Idaho,medium-size
                         Water
    1 1/3   ts           Salt
    2       tb           Salad oil
      1/2   c            Onion,chopped
    1       t            Mustard,prepard
      1/4   ts           Celery seed
    2       tb           Cider vinegar
      1/2   c            Green pepper,diced
      1/4   c            Carrot,shredded
 
   1. Put potatoes in a large saucepan with 1 inch cold
   water and 1 teaspoon salt; bring to a boil.
   
   2. Cover, reduce heat and simmer 25 minutes, until
   potatoes are tender; drain and cool.
   
   3. Peel potatoes and slice 1/4-inch thick; set aside.
   
   4. Heat oil in a medium-size skillet; saute onion
   until soft.
   
   5. Stir in flour, mustard, celery seed and remaining
   1/3 teaspoon salt.
   
   6. Gradually add 1/2 cup water and vinegar; cook over
   low heat, stirring constantly, until mixture boils and
   thickens.
   
   7. Combine potatoes, green pepper and carrots in a
   bowl; add sauce, mixing well.
   
   8. Spoon half the mixture into a shallow 8x8-inch
   baking dish; sprinkle with 1/2 cup cheese.
   
   9. Cover with remaining potato mixture and cheese.
   
   10. Bake, uncovered, in preheated 350'F. oven 15 to 20
   minutes, or until cheese is melted and vegetables are
   hot.

Source: Recipe Source

~~~~~
Rhonda in MO
Bow-Tie Pasta Salad

  

Bow-Tie Pasta Salad
 
 Recipe By     : American Cancer Society/Florida Department of Citrus, 1998
 开云体育 Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Pastanoodle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          bow-tie pasta
                         --or mostaccioli
    2      cups          cooked pork
                         --chicken or turkey
                         --or beef
                         --cut into bite-size strips
    4      small         florida oranges
                         --tangerines or tangelos
                         --peeled
                         --sectioned -- and seeded
      3/4  cup           sliced red onion -- separated into
                         -- rings
      1/2  cup           fat-free mayonnaise dressing
                         --or salad dressing
      1/3  cup           frozen florida orange juice concentrate -- thawed
    1      dash          paprika
                         fresh spinach leaves
      1/4  cup           sliced pitted ripe olives -- optional
 
 Cook pasta according to package directions. Drain; rinse with cold water
 and drain again. In a large bowl toss together meat strips, citrus
 sections, and onion. Add pasta and toss gently.
 
 For dressing, in a small bowl stir together mayonnaise dressing, thawed
 orange juice concentrate, and paprika. Pour dressing over salad mixture;
 toss gently.
 
 To serve, line 4 dinner plates with spinach; spoon salad mixture atop
 spinach. If desired, top with olives.
 
 Makes 4 (2-cup) servings.
 
 Nutrition facts per serving: 490 cal., 30 g pro., 69 g carb0., 12 g total
 fat (4 g sat. fat), 67 mg cholesterol, 2 g dietary fiber, 329 mg sodium.
 Daily Value: 110% vit. C, 37% vit. A, 63% folate, 79% thiamin, 32%
 riboflavin, 40% niacin, 10% calcium, 27% iron, 37% potassium.
 
 
 Notes: Make this enticing salad with turkey, and the calories and fat will be
 even lower (349 calories and 8 grams fat).

Source: Recipe Source

~~~~~
Rhonda in MO
Autumn Fruit Salad

  

Autumn Fruit Salad
 
 Recipe By     : Elizabeth Powell
 开云体育 Size  : 8    Preparation Time :1:00
 Categories    : Salads                           Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    red delicious apples
    1                    sliced bananas
    1                    Granny Smith apple
    2                    Bartlett pears
      1/2  pound         red grapes
      1/2  cup           almond slivers -- toasted
    1      cup           vanilla yogurt
    1      teaspoon      cinnamon
      1/4  teaspoon      ground ginger
      1/2  teaspoon      nutmeg
    1      tablespoon    apple cider
 
      Wash and core apples and pears, peeling if desired. Cut into one inch 
 chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine 
 fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour 
 over fruit salad and stir to coat fruits evenly. Chill.

Source: Recipe Source

~~~~~
Rhonda in MO
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