August 28, 2000
A burger with all the trimmings is perfect for Labor Day celebration.
1 can (16 oz.) refried beans
1 package taco seasoning mix
3 ripe avocados
1 Tbsp. lemon juice
1/4 c. sour cream
1 can (2-1/4 oz.) sliced ripe olives, drained
1 can (4 oz.) green chilies
2 medium tomatoes, chopped
6 green onions, sliced
1 c. (4 oz.) Mexican blend shredded cAheese
Mix beans and taco seasoning. Spread on round 12" platter. Mash avocado and lemon juice.
Spread over beans; top with sour cream. Layer rest of ingredients on top. Serve with tortilla chips. Makes 8 to 10 servings.
Zesty Vegetable Dip
1 c. (4 oz.) sharp Cheddar shredded cheese
1 c. mayonnaise
1/2 c. sour cream
1 pkg. dry Italian dressing mix
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
In a small bowl, combine all ingredients and mix well. Cover; refrigerate for at least 2 hours.
Serve with raw veggies. Makes 16 servings.
Strawberry Tossed Salad
1/2 c. vegetable oil
1/3 c. sugar
1/4 c. cider or red wine vinegar
1 clove garlic, minced
1/4 tsp. salt and paprika
1/8 tsp. pepper
6 c. torn mixed greens
2-1/2 c. sliced fresh strawberries
1 c. (4 oz.) Cheddar and Monterey Jack Cheeses
1/2 c. chopped toasted walnuts
Mix first 7 ingredients in jar with lid; shake well to make dressing. Toss remaining ingredients with dressing. Makes 6-8 servings.
2 c. each cauliflower and broccoli florets
2 medium carrots, cut in short thin strips
1 can (16 oz.) garbanzo beans, drained
3/4 c. chopped red bell pepper
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. oil
1/3 c. white vinegar
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. salt
Mix vegetables and cheese in large bowl. Whisk oil into remaining ingredients in small bowl.
Toss with vegetable/cheese mixture. Cover; refrigerate 1 hour, stirring several times. Makes 8 servings.
German-Style Potato Salad
2 Tbsp. chopped onion
2 Tbsp. vegetable oil
2 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. each salt and dry mustard
1/8 tsp. ground pepper
1-1/2 lb. red potatoes, cooked and sliced 1/4 inch thick
4 slices crisp cooked bacon crumbled
1 Tbsp. chopped parsley
Saute onion in oil in a large skillet until tender. Add vinegar, sugar, salt, mustard and pepper; mix well and bring mixture to a boil. Add potatoes, bacon parsley; toss gently. Serve warm.
Makes 4-6 servings.
Potato and Green Bean Salad
1 lb. red potatoes, cut into 3/4 inch cubes
4 Tbsp. water, divided
1 c. frozen cut green beans
1/2 c. sliced celery
2 Tbsp. minced onion
1/2 tsp. salt
1/2 c. bottled lowfat vinegar and oil or Italian salad dressing
1 tsp. chopped fresh tarragon, optional
Place potatoes and 2 Tbsp. water in covered microwave safe dish. Microwave at HIGH 5 to 8 minutes, stirring halfway through cooking time. Let stand 5 minutes.
Microwave green beans in covered microwave safe dish with 2 Tbsp. water at HIGH 3 to 5 minutes or until partially cooked. Toss potatoes, beans, celery, onion and salt with dressing. If desired, add tarragon and mix well. Let stand 1 hour to allow flavors to blend. Makes 4 servings.
Fruits in Minted Ginger Syrup
1 c. water
1/2 c. sugar
4 tsp. peeled, grated fresh ginger root
1 Tbsp. chopped fresh mint or 1 tsp. dried mint leaves
1-1/2 tsp. lemon juice
3 c. fresh pineapple chunks (about 16 oz.)
3 c. melon balls (cantaloupe, honeydew or watermelon)
1 pint raspberries
Mint sprigs for garnish
Combine water sugar and ginger in small saucepan. Bring to boil; reduce heat and simmer 10 minutes. Remove from heat; stir in mint. Chill syrup Stir in lemon juice. Combine pineapple and melon balls in shallow dish. Pour syrup over fruit to marinate. Cover; chill 2 hours. Spoon fruit into bowls. Sprinkle with raspberries. Garnish with mint. Makes 8 servings.