Categories
fruit recipe salad soup vegetable

804 – Hearty Vegetable Soup, Kale and Apple Salad

Hearty Vegetable Soup

2 (1-pound) packages NATURE’S GREENS™ Bagged Collards
2 cups water
2 pounds diced turkey ham or rotisserie chicken
3 tablespoons hot sauce
3 tablespoons Extra Virgin Olive Oil
1 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 red bell pepper, chopped
2 teaspoons garlic, minced
5 new potatoes, diced
3 (14 ½-ounce size) cans chicken broth
3 (14 ½-ounce size) cans Hoppin’ John with black-eyed peas, tomatoes, onions, & jalapenos
¾ cup vermouth or white Zinfandel wine
1 tablespoon white vinegar
2 teaspoons salt

Place collards in a large pot. Pour water over collards and boil until al dente. Meanwhile, stir ham or chicken and hot sauce together. Cook coated meat in the oil over medium heat until browned. Add the onion, bell pepper, and garlic; sauté until tender. Pour the meat mixture into the cooked collards, stirring well. Stir the remaining ingredients into the collard-meat mixture. Bring to a full rolling boil; reduce heat, and simmer, stirring occasionally, for 1 hour. Yield: 12-16 servings.

Kale and Apple Salad

1 (1-pound size) package NATURE’S GREENS™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container VERSATILE VEGGIES® Diced Celery
2 (6-ounce size) packages sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.

This tasty, healthy salad is very filling and can be used as a meal.

Donna Bundrick Griffin
Coordinator Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
Phone: 803-894-1900, Ext. 120; Fax: 803-894-1945
Email: donna.bundrick@rawl.net
www.rawl.net

Categories
beef breakfast fruit recipe

803 – Tangy Meatballs, Warming Frittata, Chilly Lemon Pie

Tangy Meatballs
(Makes approximately 90 cocktail meatballs)

2 pounds lean ground beef
2 eggs, beaten
1/2 cup onions, finely chopped
1/2 cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil

1. Combine meat, eggs, onions, potatoes, and cracker crumbs; mix thoroughly.
2. Shape into small cocktail meatballs and set aside.
3. Heat oil in skillet on medium heat.
4. Cook meatballs until browned, while turning occasionally.
5. Drain and set aside.

Sauce

1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
1/2 cup dark brown sugar

1. Combine jelly, sauce, and sugar until sugar has dissolved.
2. Pour sauce and meatballs into a large non-stick sauce pan.
3. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: meatballs can be cooked in a slow cooker. Follow directions for cooking time.)

Warming Frittata

5 eggs
Salt and pepper to taste
1/4 cup green onions, finely chopped
1/4 cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
1/4 cup toasted almonds, sliced
1/4 cup Provolone cheese, finely shredded
1/4 tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Sour cream
Fresh chives

1. Beat eggs in medium bowl until light and fluffy.
2. Add salt, pepper, onions, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese.
3. Heat oil in skillet over medium low heat.
4. Pour egg mixture into skillet.
5. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan.
6. Once set, cook 4 to 5 minutes or until bottom of frittata is browned.
7. Place large plate over skillet and invert frittata onto plate.
8. Return frittata, uncooked-side-down in skillet.
9. Cook about 4 minutes more or until center is done.
10. Let set for about 2 minutes.
11. Cut into small wedges and serve.
12. Top with a dollop of sour cream and sprinkle with chives.

Chilly Lemon Pie
(Serves 8)

3 egg yolks
1 (10-oz) can sweetened condensed milk
1/2 c. fresh lemon juice
1/2 tsp. lemon extract
6 drops yellow food coloring
1 (9-inch) graham cracker pie shell
1 (8-oz.) container whipped topping

1. Preheat oven to 350°F.
2. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth.
3. Add food coloring and stir until well mixed.
4. Pour into pie shell and bake for 10 minutes.
5. Place in refrigerator and cool for 20 minutes.
6. Spread with whipped topping.
7. Sprinkle with coconut topping.
8. Cover; freeze.
9. Serve frozen.

Coconut Topping:

1 c. fresh grated coconut
1 T. fresh grated lemon zest
2 T. sugar
2 T. fresh lemon juice

1. Preheat oven to 350°F.
2. Combine above ingredients.
3. Spread on baking sheet and bake until toasted brown, stirring occasionally; set aside and cool.

Recipe Note: Refreshing chilly dessert that can be prepared in advance.

Holly Gillis

Categories
beef recipe

795 – Rice and Picadillo

Rice and Picadillo (**adapted from Grandmother “Moo Moo” or Kathy Cowles)

Ingredients:

1 lb lean ground beef
1 large can tomatoes (whole peeled or chopped)
1 green pepper (chopped)
1 large onion (chopped)
3-4 cloves of garlic (chopped)
1 jar green olives
1 jar of capers
1 or 2 small boxes of raisins
1 bay leaf
salt/pepper
Cooked brown rice

Directions:

1. Sauté green pepper, onion and garlic in olive oil.
2. Add meat and cook through until brown
3. Pour in tomatoes, raisins, capers and olives.
4. Add salt/papper and Bay leaves
5. Simmer on low for approximately 20 minutes +
6. Serve over cooked rice.

Meggie Bradberry

Categories
dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

Categories
breakfast recipe salad

792 – Pico De Gallo Quiche, Kale and Apple Salad

Pico De Gallo Quiche

1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper

Bake pie crust. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg substitute, stirring well. Stir in salt an pepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes before serving. Yield: 8-12 servings.

Kale and Apple Salad

1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.

Yield: 16 servings.

Donna Bundrick-Griffin

Categories
asian chicken recipe

790 – Sherry’s Ultra Fit Sweet-N-Sour Chicken Recipe

Sherry’s Ultra Fit Sweet-N-Sour Chicken Recipe

Ingredients

6 boneless chicken breasts (4 pounds)
1 can pineapple tidbits in its own juice (see note)
1 cup balsamic vinegar
1 tablespoon extra virgin olive oil
3 tablespoons of Southwestern Chipotle Mrs. Dash
½ of a green pepper
½ of a red pepper
1-2 teaspoons of Equal by the spoonful (optional)

Cooking Instructions

With poultry scissors, cut chicken into 1 x 2 inch strips. Add the juice only from the can of pineapple (save the tidbits ), balsamic vinegar, olive oil, and Mrs. Dash to chicken. Mix it up and let it marinate 30 to 40 minutes (or up to an hour ). Make sure you let it marinate because the vinegar and pineapple juice help to tenderize the chicken.

After it has marinated

Heat up a non stick pan. Spray with a little of olive oil/Pam. Place the chicken in the pan and let it brown on both sides 2 minutes to 3 minutes.

After the chicken is browned

Add it all to one big pan and pour in all the juice left over from the marinade. Stir in the pineapple tidbits and peppers. Add the Equal. Cover and simmer till peppers are heated and juice thickens up a little. Serve over rice.

Note: Cut the serving of rice by about a 1/4 cup to make up for the small amount of pineapple tidbits and juice. One can is for the entire 4 pounds of chicken so the sugars are not a problem this time.

Sherry Defendis

Fitness expert and Fitness Hall of Fame recipient John DeFendis is the director of exercise and fitness at Coop’s Health & Fitness in Spartanburg, Anderson and Greenville. His website is www.defendis.com. Email John at DeFendis@aol.com.

Categories
pork recipe

787 – Savory Pork Tenderloin

Savory Pork Tenderloin

Pork is an affordable protein choice for the family. When selecting any type of meat, look for cuts that are naturally lean such as those ending in “-loin.”

1 pound pork tenderloin
1/4 cup soy sauce
3 tbsp honey
1 tbsp chopped garlic
1/8 tsp ground ginger

Slice pork tenderloin into half-inch think rounds. Mix remaining ingredients thoroughly to create a marinade. Pour marinade over meat, cover and allow to stand in refrigerator 30 minutes to 1 hour. Cook tenderloin in lightly oiled skillet over medium high heat until cooked thoroughly, approximately 4 minutes per side.

Herbed Tomato slices

4 large ripe tomatoes
1/2 cup dry Italian seasoned breadcrumbs
3 tbsp grated Parmesan cheese
1/2 tsp dried basil
1 tablespoon margarine, melted

Slice tomatoes approximately half-inch think. Place slices into large baking dish coated with non-stick cooking spray. Combine breadcrumbs and remaining ingredients; mix well. Sprinkle evenly and generously over tomatoe slices. Bake at 350F for 25 minutes. Serve hot.

Rhonda Matthews

Categories
dessert fruit recipe summer

786 – Miss O’s Peach Cobbler

“Miss O’s” Peach Cobbler

One pound Tofu, pressed and cubed
½ cup (1 stick) butter
1 cup whole wheat flour
½ cup sugar
2 teaspoons baking powder
3/4 cup milk
2 cup fresh peeled and sliced peaches
1 cup fresh blueberries (optional)

Melt butter in 350° oven in a 2 ½ quart dish. Mix flour, sugar, baking powder and milk. Pour over melted butter (do not mix) and add fruit. Bake for 35 to 45 minutes until golden brown. Serve hot with a scoop of ice cream (see ice cream chapter).

Cooking with Miss O

Categories
fish fruit recipe snack vegetable

785 – Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Ingredients:

Tilapia filets (or any other white fish)
1 large onion
Capers (to taste)
Fresh Oregano
1 can large whole peeled tomatoes
Salt/Pepper
Garlic

Directions:

1. Heat pan to med/med-high
2. Sautee sliced large onion w/ olive oil and garlic until golden brown (don’t burn the garlic)
3. Add can of tomato, salt/pepper, capers and oregano
4. Bring to a boil, cover and simmer until fish/dinner is ready
5. Salt/pepper fish
6. Cook 1-2 min each side, or until flakes easily
7. Serve with sauce

Super Green Smoothie Popsicles:

2 cups Berries (of any kind)
2 Bananas
2 Cups Spinach
1 cup Coconut Water (or just water)

Directions:

Add all to blender, blend and pour into Popsicle molds.
Place in freezer and enjoy when ready!

***Note: You can also add yogurt to these for a creamier taste!

Meggie Bradbury

Categories
fruit recipe salad snack summer

784 – Watermelon Ham Roll, Cucumber Watermelon Salad

Watermelon Ham Roll

Tortilla shells
thin sliced ham
cream cheese and chives spread
lettuce leaf
watermelon spear, well drained
decorative toothpicks

Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and letuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Cucumber Watermelon Salad

6 cups cubed seeded watermelon
4 cups cubed cucumber
1 tsp salt
1 tbsp white sugar
1/2 cup balsamic vinegar

Place watermelon and cucumber cubes in a large bowl, and gently toss with salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 mintues, gently toss one last time before serving.

Katherine Taylor, SC Watermelon Queen