8 ounce can crescent rolls
8 ounces cream cheese, softened
1 package Ranch Dressing Mix
1/2 cup Salad Dressing
1 cup each cauliflower, broccoli, carrots, green pepper, green onion (cut into small pieces)
1 tomato, chopped
1/2 cup cheddar cheese, grated
Press out rolls on a 12 inch pizza pan and bake at 350° for 10 minutes or until golden brown. Let cool! Combine cream cheese, dressing mix, salad dressing. Mix well. Spread on crust. Add vegetables and tomato. Put in refrigerator until ready to serve. Sprinkle with cheddar cheese before serving.
Double Springs, AL
Winston Farmers Co-op
Beef & Veggie Skillet
1-1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups fresh spinach, coarsely chopped
1/2 cup green onions, sliced
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice. Makes 4 servings.
Nutritional Information Per Serving: 362 calories; 31 g protein; 38 g carbohydrates; 2 g dietary fiber; 9 g fat; 751 mg sodium; 76 mg cholesterol; 5.6 mg niacin; 0.6 mg vitamin B6; 3.0 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc.
Easy Toffee Candy
1-1/4 cups butter, divided
35 to 40 crackers (soda crackers)
1 cup dark brown sugar, packed
1 14 oz. can CARNATION Sweetened Condensed Milk
1-1/2 9 oz. cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
3/4 cup walnuts, finely chopped
PREHEAT oven to 425°. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces. MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute. SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces. Preparation time: 15 mins; Cook time: 10 mins.
Easy and delicious candy to make that all in the family will enjoy!
Mixed Fruit Salad
2 papayas, peeled, seeded & chopped
2 kiwis, peeled and sliced
2 cups blueberries
1/2 cup oil
3 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon poppy seeds
1 head lettuce, shredded
Combine papaya, kiwi and blueberries in a large glass bowl. In a small bowl combine oil, vinegar, honey and poppy seeds; mix well. Pour over the fruit and toss gently. Serve over shredded lettuce. Preparation time: 15 mins; Cook time: 0 mins.
Harvest Iced Tea
12 cups water
3/4 cup frozen orange juice concentrate
12 ounce can frozen cranberry juice concentrate
1/2 cup Pear KERNS from LIBBY’S All Nectar
Bring water to a boil in a large, stainless steel saucepan. Remove from heat; add tea bags. Allow to stand, covered, for 10 minutes; discard teabags. Stir in orange juice concentrate, cranberry juice concentrate and pear juice. Refrigerate. Just before serving stir well to mix ingredients. Best served over crushed ice. Preparation time: 5 mins; Cook time: 10 mins. Servings: 16.
Pear juice mellows the tang of cranberry and orange juice gives this iced tea its sunset color. Keep a pitcher chilled for friends who drop by on hot summer nights.
Strawberry-Lemon Iced Tea
5 cups hot water
1 cup Lemon Flavor NESTEA Sweetened Iced Tea Concentrate
3/4 cup strawberry preserves
3 cups ice cubes
6 strawberries or lemon slices, optional
Combine water, Nestea and preserves in large pitcher; stir. Strain, if desired. Refrigerate until chilled. Serve over ice. Garnish with strawberries or lemon slices. Preparation time: 5 mins; Refrigerating time: 30 mins.
Perfect for summer parties and entertaining, this thirst-quenching specialty is a delicious alternative to traditional iced teas.
Fresh Fruit Palettas
2 bananas, peeled & halved
2 mangos, peeled, pitted & sliced
1/2 pineapple, peeled, cored & chopped
3/4 cup strawberries, cleaned & hulled
1/3 cup orange juice
In a blender or food processor, combine bananas, pineapple, strawberries, mangos and orange juice. Process until smooth. Pour into molds and place a popsicle stick into each; freeze until firm, about 2 hours. Preparation time: 15 mins; Cook time: 0 mins.
Fruit on the stick are a perfect dessert on hot summer days.
Italian Turkey Burgers
1 pound fresh ground turkey
2 tablespoons fresh basil leaves, chopped*
1 teaspoon paprika
1 teaspoon fresh garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 slices mozzarella cheese
4 wholewheat hamburger buns
2 roma tomatoes, sliced
Prepare grill; heat until coals are ash white. Meanwhile, combine ground turkey, basil, paprika, garlic, salt and pepper in medium bowl. Shape into 4 (¼-inch thick) patties. Place patties on grill. Grill, turning once, until cooked through (12 to 15 minutes). Top each burger with 1 slice cheese; continue grilling until cheese is melted (1 minute). To serve, place burgers on buns; top with tomatoes. Preparation time: 10 mins; Cook time: 13 mins.
*Substitute 2 teaspoons dried basil leaves
1/4 cup butter, softened
4 herb or onion bagels, split in half
4 lettuce leaves
8 (1-oz.) slices deli turkey breast
4 green bell pepper rings
4 slices chedarella cheese (2¾x1-1/8x¼-inch)
4 tomato slices
1/2 cup alfalfa sprouts
Spread bottom half of each bagel with 1 tablespoon butter. To assemble each sandwich, layer bottom half of bagel with 1 lettuce leaf, 2 slices turkey, 1 green pepper ring, 1 slice cheese, 1 slice tomato and 2 tablespoons alfalfa sprouts; cover with top half of bagel. Preparation time: 10 mins; Cook time: 0 mins.