Northwest NEWS

August 28, 2000

Home & Garden

A tasty Labor Day celebration


A burger with all the trimmings is perfect for Labor Day celebration.

Fiesta Appetizer
   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.
   Market Salad
   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.