Ann Hudson dishes Veggie Lovers Combo Salad in Cook’s Corner
Published 12:45 pm Saturday, September 1, 2018
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.