Here it is – Labor Day. Outside our weather is 77 degrees, cloudy and sort of warm/wet. I just finished taking pictures of the baby blankets/hats/booties I have collected so far, we still have another 2 weeks for final donations. One of our ladies really outdid herself; she asked me if I would mind if she didn’t do a baby blanket, but did hats & booties instead – I told her SURE! The hats are adorable – some with little knit ‘pea pods’ on top – just amazing! So far, (without the final count) we have enough donations for 23 people – that’s a great number! I’m going to phone the lady in charge of the project at Vet’s Hospital tomorrow to see if she has a final ‘pick up’ date – we’ll see. I’m going to set the date for my group at Sept. 16th which is one of our usual meet up nights. If she can’t make that night, one of our ladies works for a publishing company and the hospital is one of their clients; she said she would gladly deliver them for us. Here are the ones we have so far:
I know that all who are given these gifts from the group will be blessed; I love how the ladies put their hearts into any charity project I ask of them – great group of women!
Since it’s the holiday and I still have lots of recipes to share I’ll just get right to it!
Raspberry Chutney Dip
1/2 C. apricot or mango chutney
1 C. plain Greek yogurt
1 medium ripe banana, mashed
1 1/2 tsp. curry powder
2 C. chopped fresh raspberries or
Cut up any large pieces of chutney. In
medium bowl, stir together chutney,
yogurt, banana & curry powder. Spread
on 10 inch serving plate or 9″ pie plate.
Sprinkle raspberries (or strawberries) on top.
Serve with crackers. Serves 12
Tangy Fiesta Salad
1 lb.ground beef
1 (1 oz) pkg. taco seasoning mix
1 (10 oz) pkg. frozen corn, thawed
1 (10 oz) pkg torn romaine lettuce
(about 10 C)
2 large tomatoes, chopped
1/2 C. Mexican-style finely shredded
1/2 C. Thousand Island salad dressing
4 green onions, sliced
Cook meat with seasoning mix in
large skillet accordg to pkg. directions.
Add corn last 5 minutes. Cover large
platter with lettuce; top with meat
mixture, tomatoes & cheese. Drizzle
dressing over top & sprinkle with
sliced onions. Serves 4
(recipe: Kraft foods)
Raspberry Salad w/Sugar Snap Peas
4 C. Boston lettuce, torn
3 c. sugar snap peas*, trimmed
2 C. fresh raspberries
2 T. chopped fresh mint
1/2 C. balsamic vinaigrette dressing
Combine first 3 ingredients in large
bowl; sprinkle with min; drizzle with
dressing. Serve immediately. Serves
6, about 1 1/3 C. each.
*can substitute pea pods for sugar snap
(recipe: Kraft foods)
Savory Creamed Corn
1 tsp. butter
4 C. fresh corn kernels,
from about 8 ears)
1/2 C. sour cream
2 T. grated Parmesan cheese
1 T. chopped fresh basil
Melt butter in large nonstick skillet
over medium heat. Add corn; cook 6
minutes, stirring frequently. Stir in
sour cream; cook & stir 3 minutes or
until heated through. Remove from
heat; stir in cheese & basil.
Serves 8 (1/2 C. each)
(recipe: Kraft Foods)
Frozen Pink Lemonade Pie
2 (1.5 qt, ea) containers vanilla
ice cream (regular size)
1 large can Pink lemonade
5 drops red food coloring (optional)
2 1/2 C. graham cracker crumbs
1/2 C. sugar
1 1/2 C. plus 2 T. melted butter
You can smash graham crackers by
placing them in a ziplock bag &
crushing with a rolling pin, or use
a food processor.
Soften ice cream just a bit while
making crust. Combine graham
cracker crumbs, sugar, butter & dash
salt in small bowl; mash all ingredients
together with a fork until well
combined. Press mixture into the
bottom & up sides of 2 pie plates
using the bottom of a measuring cup.
NOTE: This recipe makes 2 pies, you
can also make one 9 X 13, instead
by halving the recipe.
Place softened ice cream, food coloring
& frozen concentrate into large bowl.
Use a LARGE bowl & hand mixer; mix
together until smooth. Pour half
mixture into each pie crust. Wrap with
plastic wrap & freeze at least 6 hours.
When ready to serve, take pie out of
freezer about 10 minutes to make it
easier to cut.
Green Beans with Crispy Bacon
2 lb. fresh green beans
8 slices bacon, cut into small pieces
1/2 small yellow onion, chopped
1 T. olive oil
salt & pepper
Clean & wash green beans. Place
cut bacon pieces in large, deep
skillet; add onion & cook over medium-
high heat, stirring occasionally, about
7-10 minutes. Line a plate with paper
towels; carefully place bacon & onions
on it. Discard all but 1 T. bacon grease
from pan; add 1 T. olive oil & heat up
over medium-high heat. Add green
beans & saute, stirring occasionally.
After about 5 minutes add 1-2 T. hot
water & cover pan. Steam about 3-4
minutes then remove lid & taste; they
are done when crisp-tender. Add bacon
& onions back into pan; add salt &
pepper, to taste. Serves 6
Zucchini, Red Pepper, Onion Frittata
1 white onion, thinly sliced into rings
1 medium red pepper, diced
1 1/2 C. zucchini, diced into matchsticks
4 large eggs
4 large egg whites
1/4 C. Parmesan cheese, grated
2 tsp. olive oil
salt & fresh ground black pepper
Preheat oven 400 degrees F.
Heat oil in 10″ skillet over medium-
low heat; stir in onion & cook until
slightly brown, about 10 minutes. Add
peppers & cook 5 minutes more; add
zucchini, season with salt & pepper &
cook 3 more minutes stirring occasionally.
In medium bowl, whisk eggs, egg whites,
Parmesan cheese, salt & pepper. Add eggs
to skillet, making sure eggs cover all the
vegetables. When edges begin to set
(about 2 minutes) move skillet to oven.
Cook about 10-15 minutes or until
frittata is completely cooked. Serve
warm, cut into 4 pieces. Serves 4
Baked Zucchini Sticks
3 medium zucchini, sliced 3″ X 1/2″
1 large egg white
1/3 C. seasoned bread crumbs
2 T. grated Romano cheese
1/4 tsp. garlic powder
1/2 C. marinara sauce,
Preheat oven 425 degrees F.
In small bowl beat egg whites,
salt & pepper. In ziplock bag place
breadcrumbs, garlic powder & grated
cheese; shake well. Spray cookie sheet
with nonstick spray. Dip zucchini sticks
in eggs then in bread crumb/cheese
mixture, a few at a time; shake to coat.
Place sticks in a single layer & spray
more cooking spray on top. Bake
20-25 minutes or until golden brown.
Serve with marinara sauce for dipping.
8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon,
cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce
Mix cream cheese and mayo in a bowl.
Add crumbled bacon and diced tomatoes.
Spread mixture on tortillas and top with
lettuce. Roll up tightly and refrigerate for
an hour. Slice into 1/2 inch slices.
KFC Secret Chicken
1 whole chicken, cut up
3 eggs, beaten
4 T. oil
2 C. flour
4 tsp. paprika
1 tsp. black pepper
1 tsp. poultry seasoning
(or chicken stock powder)
1 tsp. oregano
1 tsp. tarragon
1 tsp. parsley
1/2 tsp. thyme
1 tsp. chives
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
Sift flour. Place all coating
ingredients in a mortar &
pestle; grind finely & place
in a ziplock bag along with flour.
Coat each chicken piece first with
beaten egg, then flour mixture in bag.
Make sure you coat each piece
completely with flour. Heat oil in a
skillet. Brown chicken in oil slowly,
uncovered. Once browned, cover
skillet & keep frying on a very gentl
heat until chicken is fully cooked. Place
cooked pieces on paper towels to dry
off excess oil.
Hope you are having a very nice,
restful ‘last holiday before Fall’ -
remember to take a little time for
YOU – like I always say: “life’s short -
eat dessert first!”
PS: I didn’t win the Ebay bid on the
computer game for my grandson, so I
did one better: went to Amazon and
got the Gold Edition (all 3 games, just
about $3 more) – SCORE!!!