Hostess Tip

If you have something you don't like and will never eat, foist serve it to your guests.  They will thank you and as a bonus you may never see them again.  Actually, it tasted delicious. 

 

Garden Fresh Pasta Salad

Adapted from Kraft

Serves 14

1 pkg.  (16 oz.) farfalle (bow-tie pasta)

2 cups chopped zucchini

1 red onion, chopped

2 cups  halved cherry tomatoes

1-2 oz pepperoni, cut-up

1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT  Grated Parmesan Cheese

 
COOK pasta in large saucepan as directed on package, omitting salt.
 
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
 
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Nutrition:  170 calories per 3/4 cup serving 

 

Bubbly Buttermilk

Don't throw it out.  It makes a great dressing or dip.

Buttermilk Dressing

From Betty Crocker

 

1/3 cup buttermilk

1/2 cup mayonnaise or salad dressing

1 tablespoon chopped fresh parsley or 1 t.  dried parsley

1/2 teaspoon instant minced onion

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt 

1 garlic clove, crushed or 1/8 t. garlic powder

 

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Overripe or Unripe Cucumbers

You pick. This recipe works with both. Which, oddly, I have.

Sour-Cream Cucumber Sauce
Adapted from Southern Living

1 cucumber, peeled, seeded, cut into large chunks
8 oz. sour cream
1 garlic clove, minced
1/2 t. dried dill
1/2 t. salt

Place ingredients in blender. Blend until smooth. Chill at least 30 min.

Great on salmon burgers or with Easy Greek Flank Steak. Also, great on hamburgers seasoned with Greek seasoning.

Grrrrr

Ok. Who left the sour cream container in the fridge with barely any left? Oh yeah. Me.

Vegetable Dip Mix

From Linda Larsen

Ingredients:

• 1/4 cup dried chopped chives
• 2 tsp. dried dill weed
• 1 tsp. garlic salt
• 1 tsp. onion salt
• 2 tsp. smoked paprika

Preparation:

Combine all ingredients in a small bowl: blend well. Spoon mixture into a small glass container and store in a cool, dry place. Label as "Vegetable Dip Mix". Use within 6 months.
Vegetable Dip: Combine 1 Tbsp. lemon juice, 1 cup mayonnaise, 1 cup sour cream, and 2 Tbsp. Vegetable Dip Mix. Chill at least 1 hour before serving. Makes about 2 cups of dip.

My Collection

Some people collect stamps. Apparently I collect mustard.


Honey Mustard Dressing

From allrecipes.com
Serves 3

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Nutritional Information

Amount Per Serving Calories: 157 | Total Fat: 14.7g | Cholesterol: 11mg

Do You Say Brown Ketchup or Brown Catsup?

What? Yours is red? It hasn't turned brown? Lucky. I used my brown ketchup in my version of J-Dawgs sauce, a sweet southern style hot dog sauce. Sometimes I eat it without the hot dog. Or the bun. Note: the picture below is for photographic styling purposes only. It is not an actual representation of the amount of sauce that is generally used.

T-Dawgs Sauce
(copy-cat version of J-Dawgs sauce)

1 c. ketcup
1 c. packed brown sugar
1 T. apple cider vinegar

Combine ingredients in a small saucepan. Bring to boil over medium heat. Reduce heat and gently boil/simmer for 3 minutes, stirring often.

This recipe is a basic one that I often vary. Most times I make it even sweeter by adding an extra 1/2 to 1 c. of brown sugar. Sometimes I find it too vinegary and reduce the vinegar.

This can be used as a no-fat dressing on salads, cottage cheese, avocados, etc. Or as a bbq sauce. Add it to baked beans as well.