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auntie2atrio
08/03/2007, 08:10 PM
RECIPE NEWSLETTER #6: JUNE 3, 2007
RECIPES IN THIS NEWSLETTER:

FRIED POTATOES WITH BACON, PEPPERS & ONIONS
BAGELS WITH SMOKED SALMON
CRUNCHY ORGANIC APPLE TOPPERS
GRAPE & ORANGE BREAKFAST CREPES
INDIVIDUAL PUFFED OVEN PANCAKES
OVERNIGHT PEACH OATMEAL + OATMEAL 5 WAYS
CRUNCH TOPPED FRENCH TOAST

RESTURANT STYLE COLESLAW
COLESLAW WITH A DIFFERENCE
CAMPARI TOMATO & GOAT CHEESE TART
POTATO AU GRATIN
MINTY LEMON RICE
KAREN RUTH'S BAKED BEANS
CREAMY MACARONI & CHEESE

BARBEQUED CHICKEN SALAD
AMERICAN CLASSIC POTATO SALAD
PASTA PRIMAVERA WITH HERBED TOMATO SAUCE
TRUDY'S POTATO SALAD

BREADED RAVIOLI
FIESTA SHRIMP QUESO DIP

NOPALES SALSA
MANGO SALSA
CITRUS SALSA

RIO GRANDE RUB
BEER & BROWN SUGAR STEAK MARINADE
JULIE'S MEAT MARINADE

CHICKEN NOODLE SOUP
HAM & BRIE SANDWICHES
OPEN FACED GRILLED CHEESE WITH APPLE & BACON
GRILLED CHEESE TIPS

ORIGINAL PARTY MIX
CRANBERRY & ORANGE PARTY MIX
DIANE'S FRUIT & NUT GRANOLA
PEANUT BUTTER APPLE RINGS


SUNSHINE PUNCH
POMEGRANTE COOLER
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SOURCES USED IN THIS NEWSLETTER:

GOURMETMAGAZINE.COM MAY 2007
KRISTINE (EDITOR OF RECIPE NEWSLETTER FROM CALIFORNIA)
SAVON PHARMACISTS HEALTH BOOK, SAN DIEGO, CALIFORNIA
ALBERTONS.COM
KRAFTFOODS.COM
ALLRECIPES.COM
MARTHASTEWARTMAGAZINE.COM
"COOKING IN STYLE: THE COSTCO WAY" COPYRIGHT, 2006
SAN DIEGO UNION TRIBUNE FOOD SECTION
SAN DIEGO UNION TRIBUNE PARADE MAGAZINE SUNDAY EDITION
EMILY (RECIPE NEWSLETTER MEMBER FROM TEXAS)
TRUDY (RECIPE NEWSLETTER MEMBER FROM ILLINOIS)
CAROLYN (RECIPE NEWSLETTER MEMBER FROM CALIFORNIA)
JULIE (RECIPE NEWSLETTER MEMBER FROM SOUTH CAROLINA)

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BREAKFAST

FRIED POTATOES WITH BACON, PEPPERS, & ONIONS
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 5-26-07
YIELDS: 4-6 SERVINGS

INGREDIENTS:
4-6 slices bacon
1 tablespoon butter
4-6 medium russet potatoes, either thinly sliced OR small diced
1 green bell pepper, seeded & finely chopped
1 red bell pepper, seeded & finely chopped
1 yellow onion, finely chopped
2 garlic cloves, minced (or to taste)
Salt & Pepper
1/4 cup parmesan cheese
Fresh parsley, chopped --for garnish

INSTRUCTIONS:
Cut the bacon into 1-inch pieces & saute in a frying pan until crisp. Remove from the pan & set aside. Add the butter to the bacon grease & melt over MEDIUM to MEDIUM-HIGH heat. Stir in the potatoes, peppers, onions, & the garlic. Cook, stirring occasionally, until the potatoes are tender & golden brown. Season to taste with salt & pepper. When ready to serve, crumble the bacon over the dish, then sprinkle with parmasan & fresh parsley.
**Note**: For a heartier dish, place a fried egg on top of each serving.

INDIVIDUAL PUFFED OVEN PANCAKES
SOURCE: SAVON PHARMACISTS HEALTH BOOK, 11-16-06
PREP TIME: 10 MINUTES
BAKE TIME: 20 MINUTES
YIELDS: 6 SERVINGS

INGREDIENTS:
Nonstick cooking spray
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon salt
1/4 cup orange marmalade
3 cups sliced fresh fruit (strawberries, peeled kiwis, nectarines, pears, peeled peaches, OR whatever you may have on have)

INSTRUCTIONS:
Preheat the oven to 400 degrees. Lightly coat six 5-inch individual baking dishes, four 1/2-inch pie plates, OR 10 oz. custard cups with nonstick cooking spray. Set aside. In a medium bowl, using a wire whisk, whisk the eggs until well combined. Add the flour, milk, & salt; beat with an electric mixer until batter is smooth. Immediately pour into prepared baking dishes. Bake in a 400 degree oven for 20 to 25 minutes OR until puffed & well browned. Meanwhile, in a small saucepan, melt the orange marmalade over LOW heat.
To serve: Top the pancakes with fruit; spoon melted marmalade over the fruit. Serve warm.
For Oven Version Puffed Pancake: Place 2 tablespoons of butter OR margarine in a 10-inch ovenproof skillet. Place skillet in a 400 degree oven for 3 to 5 minutes or until the butter melts. Prepare the batter as above. Immediately pour the batter into the hot skillet. Bake in the 400 degree oven for 20 to 25 minutes OR until puffed & brown. Serve as above.

OVERNIGHT PEACH OATMEAL
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 2-21-06
YIELDS: 6 SERVINGS

INGREDIENTS:
1 cup steel-cut oats (or Irish oatmeal)
4 cups water
1 cup dried peaches, chopped
1/2 teaspoon ground nutmeg
1 cup white grape juice
1 (6-oz) carton peach OR vanilla flavored low-fat yogurt
6 tablespoons walnuts pieces, toasted

INSTRUCTIONS:
Combine the oats & the water in a 3 1/2 to 4-quart slow cooker. Cover & cook on the LOW setting overnight (6 to 8 hours) OR until the oats are tender & the cereal is thick. Combine the peaches, nutmeg, & white grape juice in a small saucepan. Cover & heat to boiling. Reduce heat & simmer for 8 minutes, OR until peaches are tender. Uncover & cook for 2 to 3 additional minutes OR until the liquid is slightly reduced.
To serve: Spoon cooked oats into individual serving bowls. Top each with 2 to 3 tablespoons warm peaches & syrup, then a dollop of yogurt. Sprinkle with walnuts.
**Note**: Irish Oatmeal can usually be found in health food stores.

OATMEAL MADE FIVE DIFFERENT WAYS
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 2-21-06

**Prepare your oatmeal with milk OR soy milk instead of water to add protien, minerals & vitamins. Here are some flavor variations:

--PUMPKIN SPICE: Stir in a dollop of canned pumpkin, plus a sprinkle of ginger, nutmeg, cinnamon & brown sugar.
--STRAWBERRY SWIRL: Add sliced fresh berries OR thawed frozen strawberries with their juice to your cooked oatmeal. Then swirl in a little strawberry jam for sweetness.
--FRUIT & NUT: Add dried apricots, dried plums & raisins to your oatmeal as it is cooking, so the fruit plumps up a little. Then add a little toasted, chopped nuts & a touch of honey.
--BANANA WALNUT: Top your cooked oatmeal with sliced bananas, chopped toasted walnuts, & a bit of honey.
--OATMEAL COOKIE: Add all the flavors that make oatmeal cookies so good: a drop of vanilla extract, some raisins, cinnamon, & a little brown sugar.

BAGELS WITH SMOKED SALMON
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 5-26-07
YIELDS: 4 SERVINGS

INGREDIENTS:
4 bagels
2 oz. cream cheese, natural OR with chives
1 jar capers
1 red onion, thinly sliced
Fresh dill, chopped

INSTRUCTIONS:
Slice the bagels in half horizontally & spread with the cream cheese. Place 3 slices of smoked salmon on the bottom half of each bagel. Top with the capers & red onion rings. Garnish with the chopped dill & cover with the top halves of the bagels.

CRUNCHY ORGANIC APPLE TOPPERS
**THIS RECIPE NOT GEARED FOR PEOPLE ALLERGIC TO PEANUTS OR PEANUT PRODUCTS**
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 5-27-07
YIELDS: 1 SERVING

INGREDIENTS:
1 slice whole grain OR multigrain bread
1-2 tablespoons organic peanut putter (crunchy or smooth, your choice)
4-5 "Organic Prize Slice" Red Sweet Apples, cut into slices
Additional Topping Options
Sliced fresh bananas
Banana chips
Raisins
Chopped peanuts (leave out if allergic)
Other chopped nuts

INSRUCTIONS:
Toast the bread to your liking. While the bread is still warm, spread the toast with peanut butter. Top with the apple slices. If desired, top with some OR all of the other optional toppings.
**Tips**: Could also be used as a quick snack or put in a lunch box . Could be prepared untoasted & served closed-faced.
**Note**: "Organic Prize Sice" Red Apples can be found at Costo Food Warehouses. Other organic apples will work as well found in organic food markets. Regular apples could work too.

CRUNCH TOPPED FRENCH TOAST
SOURCE: SAVON PHARMACISTS HEALTH BOOK, SAN DIEGO, CALIFORNIA 11-16-06
PREP TIME: 20 MINUTES
BAKE TIME: 30 MINUTES
CHILL TIME: 2 TO 24 HOURS

INGREDIENTS:
Nonstick cooking spray
1 cup evaporated fat-free milk
3/4 cup refrigerated OR frozen egg product, thawed OR 3 eggs, slightly beaten
3 tablespoons sugar (1st set)
2 teaspoons vanilla
1/2 teaspoon ground cinnamon (1st set)
1/4 teaspoon ground nutmeg
6 1-inch slices Italian bread (3 to 4 inches in diameter)
1 large shredded wheat biscuit, crushed (2/3 cup)
1 tablspoon butter OR margarine, melted
2 cups sliced strawberries
3 tablespoons sugar (2nd set)
1/2 teaspoon ground cinnamon (2nd set)

INSTRUCTIONS:
Lightly coat a 2-quart rectangular baking dish with cooking spray & set aside. In a medium bowl, beat together the evaporated milk, egg product, the 1st set of sugar, the vanilla, 1/2 teaspoon of the cinnamon of the 1st set, & the nutmeg. Arrange the bread slices in a single layer in the prepared baking dish. Pour the egg product mixture evenly over slices. Cover & chill from 2 to up to 24 hours, turning at least once with a wide spatula. Combine the crushed shredded biscuit & the melted butter; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree oven for about 30 minutes OR until light golden brown. While that is in the oven, toss together the strawberries, the 2nd set of sugar & 1/2 teaspoon of cinnamon. Mix well & serve with French Toast.

GRAPE & ORANGE BREAKFAST CREPES
SOURCE:"COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006
YIELDS: 1 SERVING

INGREDIENTS:(For the Crepes)
3 teaspoons butter, divided
1/3 cup whole milk
1 large egg
3 tablespoons flour
2 teaspoons sugar
1/8 teaspoon ground cinnamon
INGREDIENTS: (For the Topping)
1 tablespoon butter
2 tablespoons sugar
1 tablespoon frozen orange juice
1/4 cup vanilla flavored yogurt
1/2 cup cup seedless grapes, sliced in half
1 seedless orange, peeled & sectioned
Granola

INSTRUCTIONS:
For the crepes: Melt 2 teaspoons butter & let cool. In a bowl, whisk together the milk, flour, egg, sugar, cinnamon, & melted butter. Refrigerate the batter for about 20 to 30 minutes.
To prepare the topping: Melt the butter in a heavy skillet over MEDIUM heat. Add the sugar & orange juice. Cook, stirring until the sugar melts. Add the grapes & the orange sections; heat just until warmed through. Remove from the heat & cover.
To cook the crepes: Brush a 10-inch nonstick skillet with a little of the remaining butter. Heat the pan over MEDIUM-HIGH heat to VERY WARM but not smoking. Lift the pan off the heat & pour in a 1/4 cup of batter, tilting to distribute evenly. Return the skillet to the heat & cook just until the crepe is set & the edges are golden are golden. Turn heat to MEDIUM, carefully flip the crepe & cook until the underside is done, about 15 to 20 additional seconds. Transfer crepe to a plate & repeat process with remaining batter (should make 2 to 3 crepes).
To serve: Fold each crepe into quarters. Pour the fruit mixture over the crepes. Top with yogurt & granola, if desired.

SIDE DISHES

RESTURANT-STYLE COLESLAW
SOURCE: ALLRECIPES.COM 5-29-07
PREP TIME: 15 MINUTES
READY IN: 1 HOUR, 15 MINUTES
YIELDS: 6 TO 8 SERVINGS

INGREDIENTS:
1 (16 oz.) pkg. coleslaw mix
2 tablespoons onion, minced
1/3 cup granulated sugar
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
Salt & pepper to taste
2 1/2 tablespoons lemon juice

INSTRUCTIONS:
Combine the coleslaw & onion in a large bowl. In a separate bowl, mix the sugar, salt & pepper, milk, mayonnaise, buttermilk, vinegar, & lemon juice; mix well until smooth. Poor mixture over the coleslaw & onion. Toss well & chill for one hour.

COLESLAW WITH A DIFFERENCE
SOURCE: ALLRECIPES.COM 5-29-07
YIELDS: 3 SERVINGS

INGREDIENTS:
1/2 (16oz) pkg. shredded coleslaw mix
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup salsa (any variety, your choice)

INSTRUCTIONS:
In a large bowl, combine the coleslaw & all the ingredients. Toss well. Refrigerate until serving time to marinate the flavors.

POTATOES AU GRATIN
SOURCE: SAN DIEGO UNION SUNDAY COUPON INSERT 5-20-07
PREHEAT OVEN: 325 DEGREES
BAKE TIME: 1 1/2 HOURS
YIELDS: 6 SERVINGS

INGREDIENTS:
2 lbs. potatoes, peeled & thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt & pepper to taste
1 1/2 cups low-fat milk
1 cup heavy cream
1 cup grated 50% light OR extra sharp cheddar cheese

INSTRUCTIONS:
Preheat the oven to 325 degrees. Butter a large shallow baking dish OR coat with nonstick cooking spray. In a large bowl, toss together the potatoes,thyme, & garlic; season generously with salt & pepper. Spread mixture in the prepared dish. In another bowl, stir together, the milk & cream; pour over the potatoes to cover. Bake for 1 1/2 hours OR until the potatoes appear to be melting into the cream. Preheat the broiler. Sprinkle the cheese evenly over the potatoes & place under the broiler until nicely browned. Let stand for 5 to 10 minutes before serving.

MINTY LEMON RICE
SOURCE: SAN DIEGO UNION TRIBUNE PARADE MAGAZINE SUNDAY EDITION 10-29-06
YIELDS: 6 SERVINGS

INGREDIENTS:
1/4 cup extra virgin olive oil
1 onion, diced
1 carrot, diced
1 tablespoon minced garlic
Salt & pepper to taste
3 1/3 cups water
Finely grated zest & juice of 2 lemons
1 1/2 cups long-grain rice
4 scallions(including 3 inches of green, thinly sliced on the diagonal)
1/4 cup chopped fresh mint

INSTRUCTIONS:
Heat the oil in a pot over LOW heat. Add the onion & carrot, until wilted, about 15 minutes, stirring occasionally, & adding the garlic during the last 3 minutes. Season with salt & pepper. Add the water, lemon zest & juice to the pot & bring to a boil. Stir in the rice, reduce the heat to MEDIUM-LOW. Cover & simmer until the rice absorbs the liquid & is tender, about 20 minutes. Fluff with a fork; remove to a bowl. Adjust the seasonings again. Add scallions & the mint. Serve warm.

KAREN RUTH'S BAKED BEANS
SOURCE: EMILY (RECIPE NEWSLETTER MEMBER FROM TEXAS) 5-29-07
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
8-10 strips bacon
1 medium onion, chopped
8 oz. brown sugar
1 cup ketchup
Big squirt mustard
Lots of pepper (little or as much as you wish)
3-4 cans "Campbells Pork & Beans" **Do not use any "flavored" type of baked beans**

INSTRUCTIONS:
Fry the bacon in a medium skillet, let cool & then crumble into peces (whatever size you prefer, Emily crumbles hers into medium size pieces) & set aside. Do not discard the bacon grease. Finely chop the onion, frying that in the bacon grease until tender. Set this aside. In a 2 or 3-quart casserole dish, add the baked beans, stir in the brown sugar, ketchup, the mustard, & pepper until well mixed. Add the bacon pieces & onion &stir until all is blended well. Bake at 350 degrees for at least 45 minutes. Emily bakes hers for 1 hour.
**Note**: This recipe was passed down to Emily from her mother in law. It is always requested by all her neighors whenever they have cookouts.

CAMPARI TOMATO & GOAT CHEESE TART
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006
PREHEAT OVEN: 400 DEGREES
YIELDS: 6 SERVINGS

INGREDIENTS:
1 sheet frozen butter puff pastry, thawed
1/4 cup dijon mustard
10 large fresh basil leaves
20 cherry tomatoes, cut in half
1/2 cup goat cheese, crumbled
Salt & pepper to taste
3 tablespoons olive oil

INSTRUCTIONS:
Preheat the oven to 400 degrees. Remove the pastry from the container & perforate the surface with a fork. Place on a baking sheet & bake & bake for 8 to 10 minutes, OR until light golden brown. Remove from the oven, cool for 5 to 10 minutes. Brush mustard over the entire tart. Lay basil leaves on top & then arrange tomatoes over the basil. Spread the goat cheese over the tomatoes. Season to taste with salt & pepper, drizzle olive oil over the entire tart. Return to the oven & bake for an additional 8 to 10 minutes, OR until golden brown & cheese is melted. Serve immediately.

CREAMY MACARONI & CHEESE
SOURCE: EMILY (RECIPE NEWSLETTER MEMBER FROM TEXAS)
ADAPTED FROM PAULA DEEN/FOOD NETWORK 5-30-07
(USES CROCK POT--GREAT FOR POT LUCKS)
**Note**: Emily has made this twice & it's yummy. She has modified it slightly & did so based on trial & error. She leaves out the eggs, if you are not careful, adding the eggs can "scramble" them. Instead she creates a roux when she makes the cheese sauce.

INGREDIENTS:
3 cups uncooked elbow macaroni
2 1/2 cups grated sharp cheddar cheese (Emily uses at least 3 to 3 1/2 cups)
4 oz. cream cheese (Emily's addition)
1/2 stick real butter (salted OR unsalted, your choice)
2 tablespoons flour
1 cup whole milk (Emily uses heavy whipping cream)
1/2 teaspoon dry mustard
1 can cheddar soup (Emily's addition, she says it sounds gross, but it's very good)
1/2 teaspoon salt, more or less to taste
1/2 teaspoon pepper, more or less to taste

INSTRUCTIONS:
Cook macaroni, drain & set aside. In a good size saucepan/skillet, melt the butter & add the flour to create a roux. Cook for at least one minute over MEDIUM heat. Turn heat down slightly to a MED-LOW setting. Slowly add the whipping cream. Mix well & cook until the mixture becomes a bit thick. (This will take a few minutes). Add cheeses until melted & incorporated well. Add cream cheese & mix well. Add the cheddar soup. Blend the salt, mustard, & pepper. In the crock pot, combine the cheese mixture & macaroni. Stir well until blended. Cook for 3 hours on the LOW setting, stirring occasionally. Enjoy.


SALADS

BARBEQUED RANCH CHICKEN SALAD
SOURCE: KRAFTFOODS.COM 5-30-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 25 MINUTES
TOTAL TIME: 25 MINUTES
YIELDS: 6 SERVINGS

INGREDIENTS:
1 pound skinless chicken breasts, cut into strips
1/2 cup barbeque sauce + more for basting
1 bag (10 oz.) mixed salad greens
1 large tomatoes, cut into wedges
1/2 cup red onion slices
1/2 cup light ranch salad dressing
1/4 cup bleu cheese, crumbled
Salt & pepper to taste

INSTRUCTIONS:
Cook & stir chicken in barbeque sauce in a skillet in MEDIUM-HIGH heat until the chicken is cooked through. Stir in additional sauce if desired. Toss the greens with the tomatoes & onions in a large bowl; top with the chicken. Add the salad dressing & mix lightly. Sprinkle with crumbled cheese. Season with salt & pepper to taste. Serve.

MISS TRUDY'S POTATO SALAD
SOURCE: TRUDY (RECIPE NEWSLETTER MEMBER FROM ILLINOIS) 5-26-07

INGREDIENTS:
5 pounds red potatoes, cooked & peeled (My Miss Trudy uses red potatoes because she says they keep their shape the best)
1 large jar of sweet pickles, cut into 4ths, OR smaller
5 boiled eggs, chopped
2 tablespoons dijon mustard
3 tablespoons honey
Chopped celery, as much as you wish
Chopped, sweet mild onion
1 tablespoon dill seed
1 (8 oz.) container of sour cream
1 jar (16 oz.) "Miracle Whip" OR "Hellmann's (My Miss Trudy says which ever you prefer the best)

INSTRUCTIONS:
Mix all the solid ingredients together. In a bowl, mix the sour cream, "Miracle Whip", mustard, & honey until smooth. Stir into the other ingredients. Refrigerate for 3 hours or longer. Serve.

AMERICAN CLASSIC POTATO SALAD
SOURCE: KRAFTFOODS.COM 5-26-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 30 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
YIELDS: 10 SERVINGS, (1/2 CUP EACH)

INGREDIENTS:
6 cups quartered, unpeeled small, red potatoes
3/4 cup mayonnaise
1 tablespoon "Grey Poupon" mustard
8 slices bacon, crisply cooked & crumbled
1/4 cup fresh chives

INSTRUCTIONS:
Add the potatoes to boiling water; cook for 15 minutes OR until tender. Drain. Mix mayonnaise & mustard in a large bowl; add the bacon, potatoes, & chives & mix lightly. Refrigerate.
**Substitute**: Sliced green onions for chopped chives.
**Size-Wise**: To guage a 1/2 cup serving, cup your hand. That is the recommended serving size for this potato salad.

PASTA PRIMAVERA WITH HERBED TOMATO SAUCE
SOURCE: CAROLYN (RECIPE NEWSLETTER MEMBER FROM CALIFORNIA) 5-28-07
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
(For the Salad)
8 oz. Rotini or Rotelle (corkscrew pasta)
2 cups brocolli florets
(For the Sauce)
1 (8 oz.) can tomato sauce
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh basil OR 1 teaspoon dried basil
1 tablespoon fresh oregano OR 1 teaspoon dried oregano
1 clove garlic, minced, minced
Fresh ground pepper to taste
(To complete the recipe)
1 cup frozen baby peas, thawed
1 red bell pepper, coarsely chopped
2 plum tomatoes, coarsely chopped
2 scallions, coarsely chopped
Fresh ground pepper
Fresh parmesan cheese
Toasted pine nuts
Sprigs of fresh basil, for garnish

INSTRUCTIONS:
Bring a large pot of water to a boil over HIGH heat. Reduce the heat to MEDIUM-HIGH, add the pasta, & cook until al dente, about 10 to 12 minutes, OR according to package directions. While the pasta is cooking, put the brocolli in a small in a small microwave-proof dish with a little water on HIGH for about 4 minutes until crisp tender.
To make the sauce: Stir the sauce ingredients together in a medium bowl. Taste & adjust the seasoning to your liking. When the pasta is finished, drain, rinse under cool water, then drain again. Toss together the pasta, brocolli, peas, bell pepper, tomatoes, & scallions in a large bowl. Add the sauce & toss again.
Advance preparation: Salad will keep for up to 3 days in the refrigerator. The dressing tends to absorb into the pasta, for this reason, dress right before serving. Garnish with fresh basil sprigs.


APPETIZERS

BREADED RAVIOLI
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 5-31-07
YIELDS: 4-6 SERVINGS

INGREDIENTS:
1/4 cup all-purpose flour
4 teaspoons milk
1/2 - 1 cup seasoned dry bread crumbs
12 Four-Cheese Ravioli, thawed out (any variety)
1 tablespoon parmesan cheese
Prepared marinara sauce OR salsa, your choice (any variety)
3 cups vegetable, corn, OR canola oil

INSTRUCTIONS:
Place flour in a shallow bowl. Combine the eggs & milk in a small bowl & mix together. Place the bread crumbs in a third bowl. Gently coat each each ravioli with flour, then dip in the egg wash, then coat in the bread crumbs. Pour oil into a heavy frying pan & heat until it sizzles. Fry four at a time for about two minutes OR until golden brown. Drain on paper towels & sprinkle with parmesan cheese. Cut ravioli in half, insert a toothpick & serve with heated marinara sauce OR salsa.
**Note**: Deep fryer can also be used for this recipe. It can doubled, tripled, whatever you prefer.

FIESTA SHRIMP QUESO DIP
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006
YIELDS: 6 TO 8 SERVINGS

INGREDIENTS:
1 tablespoon butter OR oil
1/2 tablespoon garlic, chopped
1/2 pound shrimp, chopped
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 pound "Velveeta Cheese Loaf"

INSTRUCTIONS:
Melt the butter OR oil in a skillet over MEDIUM heat. Add the shrimp & garlic & sau`te briefly. Add the bell peppers & cook until tender. Melt in the cheese & warm over LOW heat. Turn the heat up until pretty warm. Serve this dip with your favorite crackers, bread, tortillas, OR chips.


CONDIMENTS & MARINADES

NOPALES SALSA (CACTUS)
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 6-14-06
YIELDS: 2 3/4 CUPS

INGREDIENTS:
2 tablespoons olive oil
1/2 medium white onion, diced
2 garlic, cloves, chopped
2 serrano chilies, sliced into rings
2 cleaned fresh nopales, (cactus), chopped (SEE NOTE BELOW)
2 Roma tomatoes, seeded & diced
1/2 teaspoon whole dried Mexican oregano
Salt & pepper to taste
1/2 bunch cilantro, stemmed & chopped
1/4 cup crumbled cotija whita cheese (Mexican cheese)


INSTRUCTIONS:
Heat the oil in a saute pan over MEDIUM-HIGH heat. Add the onion, garlic & chilies. Cook, stirring, until onion just starts to soften. Add the nopales cactus & sau`te until crisp-tender, about 2 minutes. Add the tomatoes & oregano; cook until the tomatoes are warmed through. Season with salt & pepper. Just before serving, stir in the cilantro & sprinkle with the cheese.
**Note**: Nopales are the "green pads of the cactus plant". They are used in mexican cooking; as a vegetable, they can be used in salads, casseroles, soups, & a variety of other ways. They are somewhat tart & have a green bean/asparagus like flavor. They are often compared to okra because of the sticky substance that is released when cooking. They should be rinsed before preparing OR cooking. Thorns must be completely removed. More recipes & information can be found at desertusa.com

CITRUS SALSA
SOURCE: KRAFTFOODS.COM 5-25-07
RECIPE RATING: 5 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 16 SERVINGS, 2 TABLESPOONS SALSA & 6 CRACKERS EACH

INGREDIENTS:
3 medium plum tomatoes, chopped (about 1 cup)
1 can (11 oz.) mandarin oranges, drained
1/4 cup red onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon "light & zesty iltalian" salad dressing
Rosemary & Olive Oil "Triscuit Crackers

INSTRUCTIONS:
Combine all the ingredients except for the crackers. Cover & refrigerate until ready to serve.
**Note**: As an added bonus, the crackers are a good source of fiber.

RIO GRANDE RUB
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 6-2-07
START TO FINISH: 5 MINUTES
YIELDS: ABOUT 6 TABLESPOONS

INGREDIENTS:
2 tablespoons brown sugar, light OR dark
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt

INSTRUCTIONS:
Place all the ingredients in a small jar OR other airtight storage container. Attach the lid & shake until the spices are well combined. Store, covered, at room temperature until ready to use, up to three weeks.
To use: Shake the container again to make sure the ingredients are well mixed. Lightly coat your meat of choice with the spice mixture, rubbing the mixture into the meat with your fingers. Coat the grill rack lightly with oil, OR nonstick spray & grill as usual.


BEER & BROWN SUGAR STEAK MARINADE
SOURCE: RECIPEZAAR.COM 5-31-07

INGREDIENTS:
1/4 cup beer, any variety
2 tablespoons brown sugar
2 tablespoons teriyaki sauce
1/2 teaspoon black pepper
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder

INSTRUCTIONS:
In a bowl, mix together the beer, teriyaki sauce, & brown sugar. Sprinkle in the spices & mix well. Snap on a lid & refrigerate for one hour. Marinate veggies, chicken, fish, beef, OR poultry. Discard used marinade after use.


JULIE'S MEAT MARINADE
SOURCE: JULIE (RECIPE NEWSLETTER MEMBER FROM SOUTH CAROLINA) 6-08-07
YIELDS: RECIPE DOES NOT SPECIFY

INGREDIENTS:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon basil
1 teaspoon garlic
1 tablespoon lemon OR lime juice (optional)

INSTRUCTIONS:
Mix all the ingredients together. Put meat in a gallon ziploc bag. Pour marinade over the meat & seal. Let sit for 3 hours or more in refrigerator.
MANGO SALSA
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 6-2-07
YIELDS: ABOUT 1 1/2 CUPS

INGREDIENTS:
1 large mango, cuot into slices & diced
1/3 cup finely diced red onion
Salt & pepper to taste
2 teaspoons sugar
1 teaspoon white vinegar
1 tablespoon lime juice
1/2 teaspoon minced habanero chile, OR
2 tablespoons minced serrano chilies
1 1/2 tablespoons finely chopped cilantro
1 teaspoon fresh mint, chopped
2 tablespoon finely diced red bell pepper

INSTRUCTIONS:
In a bowl, combine all the ingredients in order given. Let stand at room temperature for about 30 minutes before serving. Salsa is best used the same day it is made.

QUICK LUNCHES

CHICKEN NOODLE SOUP
SOURCE:KRISTINE (EDITOR, RECIPE NEWSLETTER FROM CALIFORNIA) 11-10-06
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 2 CUPS
In a small saucepan, bring 1 can (14.5 oz.) reduced sodium chicken broth & 1/4 cup water to a boil. Add 1 minced garlic clove, 1/2 cup fine egg noodles, & 2 oz. green beans, cut cross wise into 1-inch pieces (1/2 cup). Reduce the heat; simmer for 5 minutes. Add 1 coarsely grated carrot & 4 oz. skinless, boneless chicken breast, cut into 1/2-inch pieces, (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from the heat; stir in 1 thinly sliced scallion. Season with salt & pepper. Serve hot with crackers.
**Note**: To store soup, cool completely, refrigerate in an airtight container. Good for thermoses OR lunchboxes.

HAM & BRIE SANDWICHES
SOURCE: KRISTINE (EDITOR, RECIPE NEWSLETTER FROM CALIFORNIA) 11-10-06
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 1 SERVINGS

Spread 2 slices of pumpernickel bread with a total of 1 to 2 tablespoons of hot pepper jelly (OR 2 tablespoons apple jelly jelly mixed with 1/2 to 1 teaspoon chopped pickled jalapeno chile). Layer one slice of bread with 1 green leaf lettuce, 2 oz. thinly sliced cooked ham, & 2 oz. slice Brie Cheese. Top with the other slice of bread. Cut sandwich in half.
**Note**: This sandwich can be assembled in the morning; wrap it well in waxed paper, & refrigerate.

OPEN FACED GRILLED CHEESE SANDWICHES WITH APPLE & BACON
SOURCE: SAVON PHARMACISTS HEALTH BOOK, SAN DIEGO, CA. 11-10-06
PREP TIME: 10 MINUTES
TOTAL TIME: 35 MINUTES
YIELDS: 4 SERVINGS

Preheat the oven to 350 degrees. Place 4 slices of bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, about 6 to 10 minutes per side. Drain on paper towels, tear each slice into quarters. Place 4 thick slices whole wheat sandwich bread on clean baking sheet. Top with about 8 oz. of sliced cheddar cheese, 1 large red apple, quartered, cored, & sliced crosswise, & the bacon. Bake until the cheese has melted, about 10 to 12 minutes.

GRILLED CHEESE TIPS & TRICKS
SOURCE: KRISTINE(EDITOR, RECIPE NEWSLETTER FROM CALIFORNIA) 11-14-06

--Spread softened butter on the bread instead of adding it to the pan. This keeps the butter from burning.

--For quick melting, use grated cheese, or thily sliced chese from the deli.

--Cook sandwiches covered, over LOW heat so that the cheese has time to melt before the bread & butter get too brown.

--If cheese has not melted by the time the bread is golden, turn off the heat, & let stand, covered , until the cheese melts.

--Try adding sliced red onion, sliced tomato, ham, cooked bacon, mustard, OR a variety of chutneys.

ORIGINAL CHEX PARTY MIX
SOURCE: "COOKING IN STYLE:THE COSTCO WAY", COPYRIGHT, 2006
YIELDS: 24 SERVINGS

INGREDIENTS:
6 tablespoons butter OR margarine
2 tablespoons worchestershire sauce
1 1/2 teaspoons seeasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups "Rice Chex" cereal
3 cups "Wheat Chex" cereal
3 cups "Corn Chex" cereal
1 cup mixed nuts
1 cup bitesized pretzels
1 cup garlic-flavored bite sized bagel chips OR regular size bagel chips, broken into 1-inch pieces

INSTRUCTIONS:
Preheat the oven to 250 degrees. Place butter in an ungreased large roasting pan & melt in the oven. Stir in the seasonings. Gradually stir in the remaining ingredients until everything is evenly coated.Bake for one hour, mixing every 15 minutes. Spread on waxed paper to cool. Store in an airtight container.
Microwave directions: Large microwavable bowl, microwave butter, uncoverered, on high for 40 seconds OR until melted. Stir in the seasonings. Gradually stir in the remaining ingredients until all is evenly coated. Microwave again, uncovered on HIGH 5-6 minutes, mixing every couple of minutes. Spread on waxed paper to cool.

DIANE'S FRUIT & NUT GRANOLA
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 2-21-06
YIELDS: 20 (1/2 CUP) SERVINGS

INGREDIENTS:
(Granola)
4 cups old fashioned rolled oats
1 cup pecan pieces
1 cup sliced almonds
3/4 cup sweetened shredded coconut
1 cup golden raisins
1 cup dried cranberries
1 cup dried cherries
(Syrup)
1 cup light corn syrup
2 tablespoons molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
Pinch salt

INSTRUCTIONS:
Preheat the oven to 325 degrees. Place the rolled oats in a single layer on a large cookie sheet. Toast the oats in the oven for about 12 minutes. Add the pecan pieces & the almonds to the cookie sheet, & toast for an additional 4 minutes. Add the shredded coconut & toast yet again an additional 4 minutes more. In a large bowl, combine the corn syrup, molasses, cinnamon, nutmeg, allspice, vanilla, & salt. Add the toasted oatmeal mixture, stirring to evenly coat the granola with the corn syrup & spice mixture. Spray the cookie sheet with nonstick cooking spray, then top with the granola. Evenly spread the granola on the pan. Bake in a 325 degree oven for 30 minutes, stirring every 5 minutes. Remove the granola from the pan, & stir in the raisins, cranberries & cherries. Cool the granola completely before serving.

PEANUT BUTTER APPLE RINGS
**THIS RECIPE NOT GEARED FOR PEOPLE ALLERGIC TO PEANUTS OR PEANUT PRODUCTS**
SOURCE: SAVON PHARMACISTS HEALTH BOOK, SAN DIEGO, CA 11-10-06
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 1 SERVING

Core one apple. Cut a thin slice off the top & bottom & discard. Slice the apple crosswise into 3 thick rings. Divide evenly, spread one side of the rings with a total of 1 tablespoon of peanut butter (or other nut butter). Sprinkle rings with a total of a 1/4 cup of toppings...(such as granola, cereal, toasted coconut, OR a combination of these) & pat on gently. You might enjoy adding a touch of honey.

CRANBERRY-ORANGE MIX
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 6-06-07
YIELDS: 20 (1/2 CUP) SERVINGS

INGREDIENTS:
3 cups "Corn Chex" cereal
3 cups "Wheat Chex" cereal
3 cups " Rice Chex" cereal
1/4 cup butter OR margarine, melted
1/4 cup packed brown sugar
1/4 cup frozen orange juice concenrate, thawed
1/2 cup sweetened dried cranberries

INSTRUCTIONS:
Preheat the oven to 300 degrees.. In an ungreased large roasting pan, mix the cereals & almonds & set aside. Place butter, brown sugar, & orange juice in a microwavable measuring cup. Microwave on HIGH, uncovered for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Bake for 30 minutes, stirring every 15 minutes. Mix in the cranberries. Spread on waxed paper OR on foil to cool. Store in an airtight container.

BEVERAGES

SUNSHINE PUNCH
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY COUPON INSERT 6-26-06
PRE TIME: 5 MINUTES
YIELDS: 8 (1 CUP) SERVINGS

INGREDIENTS:
2 cups cold water
2 cups orange juice, chilled
1 cup SPLENDA, No Calorie Sweetener OR
1 SPLENDA quick-pack pouch
1 (0.13-oz) envelope kool-aid "tropical punch" flavor unweentened soft drink mix
1 1-liter bottle diet lemon-lime soda OR diet ginger ale, chilled
Garnishes: Orange slices OR pineapple slices

INSTRUCTIONS:
Combine water, orange juice, splenda, kool-aid in a pitcher until the splenda completely dissolves. Stir in the lemon-lime soda just before serving. Serve over ice. Garnish, if desired.

POMEGRANTE COOLER
SOURCE: "COOKING IN STYLE: THE COSTCO WAY", COPYRIGHT, 2006 6-6-07
YIELDS: 1 SERVING

INGREDIENTS:
1/4 cup pomegrante juice
1/4 cup lemon-lime soda
1/4 cup freshly squeezed lime juice
Lime wedge, for garnish

INSTRUCTIONS:
Combine all all ingredients in a blender. Add crushed ice to the blender. Serve over crushed ice & garnish with a lime wedge.

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NOTES FROM THE EDITOR:

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Hello Ladies, 6-8-07

So sorry this newsletter is as late as it is. Family issues as they are...but we are working through them one day at a time. I did not include Main Dishes, Pies, or Desserts in this one because I just didn't have anymore time, I wanted to get this Newsletter out sooner than later. Nor did I have time for any special inserts this time. A future newsletter is being planned for just special inserts & no recipes on the cookie baking tips, antioxidant & vitamin insert, I have an "origin of spices" insert that I'd like to put in....anyone that would like to contribute is more than welcome to. Any other ideas, please email me.

We have three new members since this newsletter came out. I think ther are 35 subscribers now. Terry, from New Jersey. Julie, from South Carolina & my bestest friend from right out of high school Barbra who I met here in San Diego, we were going right into nursing school. She now lives in Missouri. She is the friend of mine that originated "K-Kris". We were friends for a long time, & lost touch & I recently found her over the internet & getting back in touch is awesome! Welcome to the new people! Comments are welcome & encouraged.

Here are some new webpages I came across during my searches. Everyone is welcome to check them out for tips, tricks, recipes, & online coupons:
**verybestbaking.com **airwick.com
**jergens.com **stayfree.com
**bettycrocker.com **swiffer.com
**dishcare.com **aquafresh.com
**palmolive.com **splenda.com
**coffee-mate.com **downy.com
**cottonelle.com **prego.com
**glade.com **febreze.com
**lysol.com **dove.com
**slowchurned.com **pledge.com
**tabasco.com **grillingsafeway.com
**bestfoods.com
**frenchfoods.com
**successrice.com
**allrecipes.com
**ladieshomejournal.com
**womansday.com
**cabotcheese.com/recipes
**goodhousekeeping.com
**recipezaar.com
**butterball.com

Any questions, please email me.Have a great week. I enjoy chatting with everyone. Keep in touch.

Kristine
AKA Auntie2atrio StartSampling
San Diego, California