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Hamburger & Macaroni Bake
2 pounds hamburger meat, cooked and drained
26 ounce can Hunt’s Chunky Vegetable Spaghetti Sauce
1 cup elbow macaroni, cooked and drained
8 ounces Mozzarella cheese, shredded
1 bag cheddar cheese, shredded
Mix the hamburger meat, sauce and macaroni. Put the meat mixture in a
9x13 pan or dish. Sprinkle cheeses on top. Place in oven to melt cheese.
Marjorie Stroud
Double Springs, AL
Winston Farmers Co-op
This is so good, almost like lasagna and quick!
Very
Berry Salsa
1 pint blueberries
1 pint strawberries
1/4 cup sugar
3 tablespoons sweet onion, minced
1 tablespoon blueberry or raspberry vinegar or lemon juice
1 teaspoon black pepper, freshly ground
Hot pepper sauce to taste
1/4 cup almonds, sliced or slivered; toasted
Rinse the blueberries and straw-berries, then dry on paper towels. Pick over the berries. Hull the strawberries and cut into quarters. In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce. Mix well and
refrigerate for at least one hour. Just before serving, stir in the almonds. Serve over fruit sorbet or as a condiment with poultry or pork.
Yield: 3 cups.
From The Food Column Of The Denver Post Magazine Section of 07-13-94
Posted by: Rich Harper www.recipescource.com/side-dishes/salsas
Happy
Mother's Day
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Strawberry, Spinach
& Almond Salad
1/2 pound loose fresh spinach
1/2 pint fresh strawberries, halved
1 tablespoon almond slivers, toasted
1 tablespoon sliced almonds, toasted
Poppy Seed Dressing
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently.
2 servings.
www.theromantic.com/recipes/salad
Toasted almonds will add a nice touch and nutty flavor to this salad.
Marinated Asparagus Salad
2 cups (approx. 1/2 pound) frozen asparagus pieces
1 small red onion, thinly sliced
2 tomatoes, chopped
1/4 cup bottle Italian salad dressing (or more to taste)
If using fresh asparagus, cook in small amount of boiling water until just tender. Drain well. Combine asparagus with remaining ingredients, stirring gently. Cover and refrigerate overnight. Stir again before serving.
Yield:
6 servings.
www.asparagus.org/maab/recipes/
We hope
you enjoy this selection of recipes for some of the foods that are
national recognized for this month: asparagus, hamburger, salad, salsa
and strawberry.
Looking forward to hearing from you.
Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227 · Decatur, AL 35609-2227
Phone: 256-353-6843 · Fax: 256-350-1770
jima@ alafarm.com
ext: 605
joyceb@alafarm.com ext:
618
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