August 5, 2010 at 8:40 a.m.
These are some of the recipes I've chosen to share with you.
COLORFUL VEGGIE SALAD
1 medium head cauliflower, broken into florets (about 8 cups)
1 medium bunch broccoli, cut into florets (about 5 cups)
3 large tomatoes, cut in wedges, each wedge cut in half horizontally
2/3 c. diced onion
2 celery ribs, sliced 1/4 - inch thick
1 medium carrot, shredded
3/4 c. canola or vegetable oil
3 T. lemon juice
1 t. salt
1/2 t. each, sugar and white or black pepper
In a large salad bowl combine salad ingredients (first 6 ingredients). In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over veggies and toss to coat.
Makes 15-20 servings.
Note: This salad may be cut in half easily. Make the full recipe of dressing and keep half in the fridge for another time. It keeps a long time. You will like this recipe!
Green beans are so plentiful now. If you make this dish, you will make it again. A nice dish to bring to a pot luck gathering.
CRUNCHY GREEN BEANS
4 c. fresh green beans
1-1/2 c. diced celery
1-1/3 c. sliced fresh mushrooms
3 T. canola oil
1 T. cornstarch
1 c cold water
1 T. soy sauce (can use "lite")
1 t. beef bouillon granules (can use 1 pkt. no sodium bouillon - Herb Ox Brand)
1/2 c. slivered almonds
Put beans in a large saucepan. Add boiling water almost to top of beans.* Boil until tender-crisp, about 8-10 minutes. While beans are cooking, saute celery and mushrooms in oil in a large fry pan, until tender. In a small container, combine cornstarch, water and soy sauce until smooth; gradually stir into celery mixture. Stir in bouillon. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to celery mixture. Stir in almonds, saving a few to sprinkle on top of the beans.
Makes 6 servings.
I haven't made this cake for years. It is a very moist cake. It takes a little more time than making a "box" cake but it's twice as good!
CHOCOLATE MAYONNAISE CAKE
1 c. water
1 c. mayonnaise (do not use reduced fat "lite" or fat free mayo)
1 t. vanilla
2 c. flour
1 c. sugar
3 T. baking cocoa
2 t. baking soda
Brown sugar frosting:
1/2 c. packed brown sugar
1/4 c. butter, melted
2 T. milk
1-3/4 c. powdered sugar
In a large bowl, combine water, mayo and vanilla until well blended. In another large bowl, combine flour, sugar, cocoa and baking soda; gradually beat into mayo mixture until blended. Pour into a greased 9-inch square or 11x7-inch baking pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. For frosting: In a small pan, over medium-high heat, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk. Gradually add powdered sugar; beat until smooth. Frost cake.
Makes 9-12 servings.
TFD: It has always seemed to me that hearty laughter is a good way to jog internally without having to go outdoors.