Greek Guacamole

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz) can Kidney beans, drained and rinsed
• 4 lg. Roma tomatoes, diced (about 2 c.)
• 1 lg. cucumber seeded and diced (about 2 c.)
• 1/2 c. red onion, diced
• 1 (4-1/2 oz) can chopped black olives, drained
• 1/3 c. capers, drained
• 2 to 3 garlic cloves, crushed
• 3 T. lime juice
• 1-1/2 c. Feta cheese, crumbled
• 4 med. firm ripe avocados, diced

Preparation:

In a large bowl, combine first 9 ingredients. Add cheese and avocado; toss gently. Cover and chill at least 1 hour to blend flavors.

Serving suggestions:

• Serve as a salad on a lettuce leaf
• Wrap in a flour tortilla or lettuce
• Serve with tortilla chips
• Serve as a side dish with grilled chicken or fish.
• This is also a delicious dish without the Feta cheese.

This dish is fabulous, it is quick and easy to prepare. The benefits are low fat and high in fiber and protein. It can be eaten as a meal or a side dish to add flare to any entree. We enjoy it best with tortilla chips. Serve greek guacamole at your next football party, it’s sure to be a hit.

 

Chicken and Three Pepper Corn Chowder

Ingredients:

• 2 T butter or margarine
• 3 c frozen pepper and onion stir-fry mixture
• 1 garlic clove, minced
• 1 lb chicken breast tenders or boneless skinless chicken tenderloins or Worthington FriChik
• 2 c frozen corn
• 2 c chicken broth or organic no-chicken broth
• 1/8 t cayenne pepper
• Optional: 8 oz shredded or diced process cheese
• Optional: 1/2 c whipping cream
• 1 T chopped fresh cilantro

Preparation:

In a large skillet, melt butter over medium heat. Add frozen stir-fry vegetables; cook and stir 5-7 minutes or until tender. Add garlic; cook and stir 30 seconds. Remove vegetables from skillet; set aside. Add chicken, corn, broth, and cayenne; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add optional ingredients; cook and stir until cheese melted. Stir in chopped cilantro. Yield 4 servings.

Mix up a batch of cornbread muffins for the perfect compliment to this fabulous dish.

This is the ultimate comfort food for a cold winters night, build a fire in the fireplace and

watch it snow.

 

Garbanzo Spread

Ingredients:

• 1 15 oz can of garbanzo beans, rinsed & drained
• ¼ - ½ c mayonnaise or vegenaise
• ¼ c chopped onion
• ¼ c chopped celery
• Salt and hot sauce to taste

Preparation:

Process beans in food processor until consistency of coarse meal. Combine with remaining ingredients. Refrigerate.

This is very satisfying spread on whole grain toast.

 

Black and White Bean Salad

Ingredients:

• 1 15 oz can black beans, rinsed & drained
• 1 15 oz can white kidney beans, rinsed & drained
• ½ c chopped cucumber
• ½ c chopped red pepper
• ¼ c chopped onion
• ¼ c minced fresh cilantro
• 1/3 c red wine vinegar
• ¼ c olive or vegetable oil
• ½ t salt, optional
• ¼ t garlic powder
• 1/8 t pepper, optional

Preparation:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving.

This is a very fresh tasting salad and goes well with anything off the grill. For a light supper, it is also delicious with buttered toast.

 

Refreshing Fruit Tea

Ingredients:

• 4 regular sized tea bags
• 3/4 c sugar
• 4 c cold water
• 1 c orange juice
• 1 c pineapple juice
• 1/4 c lemon juice

Preparation:

Pour 3 cups boiling water over tea bags. Cover and steep 5 minutes; remove and discard tea bags. Stir in sugar until dissolved; stir in 4 cups cold water and juices.

Yield: about 2 quarts

Enjoy this hot weather refresher!

 

Pavlova

This is a great summertime fruit dessert guaranteed to tantalize every taste bud.

Ingredients:

• 6 extra large egg whites
• 1 1/2 cups of sugar
• 1 1/2 tsp. of Malt Vinegar
• 12 oz. Cool Whip
• fruit (ie. raspberries, strawberries, blueberries etc.)

Preparation:

Beat egg whites until peaks form and gradually add 1 1/2 cups of sugar. When shiny, but not dry, stir in 1 1/2 tsp. of malt vinegar. Pile on un greased cookie sheet about 2 inches from the edges.

Bake @ 325 degrees for 25 minutes, then 225 degrees for one hour. Turn the oven off and leave in the oven over night. Cover with Cool Whip and desired fruit or fruits.

 

Super Easy Summer Pecan Pie

Ingredients:

2 cups dark corn syrup (ie one 16 oz bottle Karo or store brand)

3/4 cup melted butter (1 1/2 sticks, melted in the microwave)

1/4 teaspoon salt

3 beaten eggs

1 cup pecan halves

1 frozen 9" deep dish pie shell

Preparation:

(Use an electric mixer to combine the following- blend until smooth) Blend the melted butter with the corn syrup. Add the beaten eggs and salt, mix well. Pour into a frozen, unbaked 9" deep dish pie shell. Top with the pecans in a circular pattern and bake in a 350 degree oven for about 40-60 min until center of pie is set.

Whoever said pecan pie was only for the holidays? Try this pie chilled with a big dollop of cool whip topping and a sprig of fresh mint to finish off that perfect summer barbeque. Banana Cake

Banana Cake

This is a popular desert or morning treat that goes great with milk or your favorite heated beverage. Enjoy!!

Cake

Combine 2 tsp's of lemon juice with milk to make 2/3 cup total.

Mix together:

• 1 2/3 cups of flour
• 2/3 cup of sugar
• 1 1/4 tsp of baking powder
• 1 tsp of baking soda
• 1 tsp of salt

Preparation:

Then add 2/3 cup of shortening and 2/3 cup of bananas(2 med. size bananas)

Mix until flour is dampened. Then beat 2 minutes with beaters. Add 2 eggs and beat 2 minutes more.

Add contents to a 9x13" baking pan

Bake at 350 degrees for 35 minutes

Frosting

• 6 TBs (1/3cup) shortening
• 1 tsp vanilla
• dash of salt
• 1 lb. of confectionary sugar
• dash of cinnamon

Preparation:

Beat and gradually add milk until you get a frosting consistency