From Quick Cooking »
Yield: 8 servings. Prep: 30 min. + marinating. Cook: 15 min.
Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain.
On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag.
In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.
From Taste of Home's Holiday & Celebrations Cookbook Annual »
Yield: 12 servings. Prep: 25 min. + cooling
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender.
Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving.
Nutrition Facts: 1 serving (1 cup) equals 184 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 104 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.
From Taste of Home »
Yield: 16 servings. Prep: 15 min. + standing. Bake: 2 hours.
Soak beans according to package directions. Place in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour.
Drain and rinse. Return beans to Dutch oven; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid.
Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine.
Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed.
Nutrition Facts: 1 serving (3/4 cup) equals 224 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 670 mg sodium, 44 g carbohydrate, 10 g fiber, 10 g protein.
Yield: 3-6 servings. Prep/Total Time: 15 min.
In a bowl, combine mayonnaise, chili sauce and pickle relish. Spread 1 tablespoonful on each slice of bread. Top three slices of bread with a slice of ham and Swiss cheese. Top each with another slice of bread. Layer with turkey, tomato and lettuce. Top with remaining bread. Secure with toothpicks if necessary. Cut into quarters.
Nutrition Facts: 1 serving (1 each) equals 349 calories, 23 g fat (6 g saturated fat), 41 mg cholesterol, 924 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.
Yield: 36 servings. Prep: 10 min. Bake: 25 min.
In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.
Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting.
Nutrition Facts: 1 serving (1 each) equals 173 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 44 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
Yield: 8 servings. Prep/Total Time: 10 min.
Place the strawberries in a blender; cover and process until pureed. Pour into a pitcher; stir in the soda and lemonade concentrate. Serve immediately.
Nutrition Facts: 1 serving (1-1/4 cups) equals 215 calories, trace fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 56 g carbohydrate, 1 g fiber, trace protein.
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