A
tasty side dish for warm weather - even if you don't like cottage cheese.
1
Carton Small Curd Cottage Cheese
1
Bunch Green Onions, chopped
1
Small Jar Chopped Pimento Peppers
Mix.
Serve. You can add more or less onion and pimento to taste. I like it with lots
of crunchy onions. Leftovers are good with sandwiches.
1
Can Peas, drained and rinsed
2
Boiled Eggs
½ C
Green Onions, chopped
¼ C
sweet or dill Pickle relish
½ C
Cheddar Cheese, grated
Salt
and Pepper to taste
Ranch
Dressing to taste
Mix
all ingredients and add enough Ranch dressing to coat. For an excellent pasta
salad, just add some cooked pasta. For good bean salad, add some canned pinto
or white beans, drained and rinsed.
A
good friend from the ol' days at Xerox, Ali Mikdasi, introduced Lauren and me
to Mediterranean food and we've been hooked ever since. This is a really good,
refreshingly cool salad.
2 C
plain Yogurt
2 C
Cucumbers
1
tsp Salt
2
cloves Garlic, minced
2
tbsp fresh mint
Beat yogurt with a whisk until smooth. Peel and chop
cucumbers. Combine salt, cucumbers, garlic, mint and yogurt. Garnish, if
desired, with mint leaves.
Another in the list of easy hors d'oevres that look
like they took forever... with thanks to Connie O'Roark from Xerox.
1
lb Button Mushroom Caps
1
8oz package Cream Cheese, softened
4
oz fresh Parmesan Cheese, grated
Turn
on broiler. Remove stems from
mushrooms, trim bottom to remove dried mushroom. Chop. Mix cheeses, add chopped
mushroom stems. Use this mixture to stuff mushroom caps, filling void where
stem was and 'mounding' it gently to round the top. Place on cookie sheet.
When
you've got them all lined up, slide under broiler and broil until cheese puffs
up a little and browns nicely.
Warn
folks that these are HOT... and that cheese will stick like lava to the roof of
your mouth if you aren't careful... but they're worth the risk.
Jenny's Grilled Portobello
Mushrooms
This
can be used as a vegetable side dish or as a meat substitute. Portobello
mushrooms taste almost like beef tenderloin when grilled on a charcoal grill or
on a 'George Foreman' type grill. Great as a 'sandwich' with grilled onions,
lettuce and tomato.
All
you have to do is take the stem out of the mushroom and discard. Brush any bits
of growing medium (it's not dirt... so they claim!) off and drizzle a little
good virgin olive oil on top and bottom. Grill for 3-4 minutes in George Forman
grill or 2 minutes each side on charcoal grill... eat just like you would a
steak., salt and pepper to taste. Delicious!
§
"The next time you feel
like complaining, remember
that your garbage disposal
probably eats better than
30 percent of the people in
the world." ~Robert Orben
§