Ann Hudson dishes Veggie Lovers Combo Salad in Cook’s Corner

Published 12:45 pm Saturday, September 1, 2018

Ann Hudson

Veggie Lovers Combo Salad

2 cups cut fresh green beans or wax beans (1 in.)

2 cups fresh or frozen peas, thawed

2 medium sweet red or yellow peppers, chopped

2 plum tomatoes, chopped

1/2 cup finely chopped red onion

1 cup mayonnaise

3/4 cup loosely packed fresh basil or Italian parsley leaves

2 tbsp. red wine vinegar

1 garlic clove, quartered

Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds, cooked and crumbled bacon

In a saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add peas, peppers, tomatoes and onion. Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, for at least 1 hour before serving, sprinkle with toppings as desired.

Start to finish: 25 minutes

Makes: 10 servings


10-Minute Taco Salad

2 cans (16 ounces each) chili beans, undrained

1 package (10-1/2 ounces) corn chips

2 cups (8 ounces) shredded cheddar cheese

4 cups chopped lettuce

2 small tomatoes, chopped

1 small onion, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1-1/4 cups salsa

1/2 cup sour cream

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.
Yield: 8 servings


Cheesy Beef Tetrazzini

1 and 1/2 pounds ground beef

1 small onion, chopped

1 can (15 ounces) tomato sauce

1/2 -1 tsp. salt

1/4 tsp. pepper

1 package (8 ounces) cream cheese, softened

1 cup small-curd cottage cheese

1 cup (8 ounces) sour cream

1/4 cup chopped green pepper

1/4 cup thinly sliced green onions

1 package (7 ounces) thin spaghetti, cooked and drained

1/4 cup grated Parmesan cheese

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2 quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

Yield: 6 servings

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.