Categories
fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons
rawl.net

Categories
fruit mexican recipe snack

808 – Fatt Matt’s Peach Fuzz Salsa

Fatt Matt’s Peach Fuzz Salsa

1 Poblano pepper, minced
1 red bell peppers, minced
1/2 yellow pepper, minced
1/2 orange pepper, minced
2 jalapenos, minced
10 green onions minced
1 med purple/red onion diced
1 handful of cilantro, chopped
2 C jicama, minced (optional or can substitute a granny smith apple)
1 heaping Tbs minced garlic
1 dry pint grape tomatoes, quartered
1 15 oz can of diced peaches in heavy syrup pureed
1 12 oz can petite diced tomatoes
1 can of drained and washed black beans
1 T cumin
3/4 C cider vinegar
1 tsp allspice
1/4 C Franks hot sauce
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup honey
2 Tbsp Chili Powder
1/4 tsp Deadly Dudley (or Cayenne Powder)
2 Tbsp Lime Juice

Mix all ingredients, refrigerate for at least 2 hours, stir often and lightly drain off liquid and serve.

Aunt C’s Salsa

3 cans Hunts diced tomatoes
2 jalapeno peppers
1 med onion cut up in several pieces
2 fresh garlic cloves
5 springs of cilantro with stems
1 tsp olive oil
1/2 tsp cumin
1 tbsp of lime juice

Salt to taste (some canned tomatoes generally have lots of salt but others do not)
Cilantro leaves from ~ 8 – 10 sprigs to garnish.

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Add water for desired consistency if too thick.
3. Allow the flavors to blend for an hour.
4. Garnish with cilantro.

Matt Lusk

Categories
chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts

Dressing:

4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

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
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
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

Categories
fish fruit recipe vegetable

781 – Super Smoothie, Salmon with Edamame Succotash

Super Smoothie

Prep Time: 5 minutes
Cooking Time: 1 minutes
Yields: 1 servings

Ingredients:

Water (can be replaced with coconut water and/or your favorite milk
product)
2 cups of spinach
2 cups of frozen blueberries
1 cup of frozen
pineapple
**Ice (if desired)

Directions:

1. Fill the blender with your liquid
2. Add your favorite Greens
3. Add your favorite frozen (or fresh) fruit
4. Blend and Enjoy!

**You can always add ice to thicken or additional liquid to help blend.

Notes:

The great thing about smoothies is that you can add whatever you
like to it, such as your favorite protein powder or your favorite
superfood. Some of my favorite superfoods include: Gogi Berries,
Raw Cocoa and Maca. I also love adding ground flax seeds, hemp
seeds, or chia seeds for extra fiber and nutrients. Be creative! And
remember, you can always add more fruit until you find the taste you
desire… just don’t forget to get your greens in! 😉

Salmon with Edamame Succotash

Prep Time: 10 minutes
Cooking Time: 14 minutes
Yields: 4 servings

Ingredients:

3 pieces of proscuitto (or applewood-smoked bacon, for all of you bacon lovers out there)
1/4 tsp salt
1/4 tsp pepper
1 tblsp Extra Virgin Olive Oil
4 (6 oz) Salmon Filets
1/4 cup vegetable broth
1 cup frozen
corn (yellow/white)
1 cup frozen shelled edamame
1/2 tsp. dried
thyme
1/8 tsp salt
1 chopped onion

Directions:

1. **If using bacon, precook bacon in large nonstick skillet over medium heat ( 7 min) or until crisp. Remove bacon from pan and crumble. Reserve drippings in pan.
2. In separate pan, go ahead and sautee onion until golden brown. Add edamame and corn to sautee, as well.
3. Salt (1/4 tsp) and pepper salmon fillets
4. In a seperate pan, heat olive oil. Add fillets, skin side up, and cook 4 minutes over Medium-High heat, or until golden brown. (If using bacon, simply add salmon filets to drippings in the pan)
5. Turn over fish and add chopped pieces of proscuitto (or crumbled bacon), 1/4 cup broth, and remaining ingredients to pan.
6. Cover and cook 3 minutes, or until fish flakes easily.

Leftover Quinoa for Breakfast

Prep Time: 1 minutes
Cooking Time: 8 minutes
Yields: 1 servings

Ingredients:

1 cup cooked quinoa (be sure to cook in water, not broth)
1 cup milk or coconut milk (So Delicious)
1/2 cup dried tart cherries or cranberries
Additional fruit of choice for topping
Stevia or preferred sweetener
*Almond or Coconut Milk for serving

Directions:

In a heavy pot, toast cooked quinoa over medium heat for 1 minute, add in milk, tart cherries, and cinnamon (if desired). Cook until heated (about 5 minutes). Sweeten & add addtional milk to serve! I also like to top with additional fresh fruit and some chopped walnuts for a nice crunch!

Notes:

Bored of your oats, but still crave a warm cereal and a fiber boost?
Here’s an idea for quinoa leftovers & a simple oatmeal substitute!

Meggie Bradberry