| Chickpea Salad with Spiced Almonds |
Ingredients
1/2 cup Sliced Almonds
1/4 cup sugar
1/4 tsp. ground red pepper (cayenne)
6 cups torn lettuce
1 red bell pepper, cut into strips
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, drained
6 slices Bacon, cooked, crumbled
1 navel orange, peeled, sectioned
1/3 cup Zesty Italian Dressing |
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Directions
COOK first 3 ingredients in small skillet on medium-high heat 4 to 5 min. or until nuts are caramelized,
stirring constantly. Spread onto large sheet of waxed paper; cool completely.
PLACE all remaining ingredients except dressing in large salad bowl; mix lightly. Add dressing; toss to coat.
TOP with nuts.
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| Simple Salmon Supper |
Ingredients
1 medium each: zucchini, yellow squash and red pepper, chopped (about 4 cups total)
4 skinless salmon fillets (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup Sun-Dried Tomato Dressing
2-2/3 cups hot cooked brown rice
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Directions
PREHEAT oven to 375°F. Combine zucchini, squash and peppers in 13x9-inch baking dish;
top with salmon. Mix tomatoes and dressing; spoon over salmon.
BAKE 20 to 25 min. or until salmon flakes easily with fork.
SERVE wth the rice.
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| Italian Peas |
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and pepper to taste |
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Directions
Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas,
and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.
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| French Bread Rolls to Die For |
Ingredients
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
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Directions
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time,
until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface,
and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl,
and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces,
and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a
damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F
(200 degrees C). Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
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| Very Berry Parfaits |
Ingredients
2 cups assorted fresh berries (sliced strawberries, raspberries and blueberries)
2 cups vanilla low-fat yogurt
1/4 cup Coconut
12 OREO Cookies, coarsely chopped, divided
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Directions
TOSS berries with yogurt and coconut until evenly coated.
RESERVE 1/2 cup of the chopped cookies for garnish. Layer remaining chopped cookies and
yogurt mixture in six 6- to 8-oz. parfait glasses or dessert dishes.
SERVE immediately. Or, cover and refrigerate up to 1 hour. Sprinkle evenly with the reserved
chopped cookies just before serving.
Special Extra
Garnish with thawed Whipped Topping and additional cookies and berries just before serving.
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| Citrus Grove Punch |
Ingredients
3 cups sugar
2 cups water
6 cups orange juice, chilled
6 cups grapefruit juice, chilled
1 1/2 cups lime juice, chilled
1 liter ginger ale, chilled
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Directions
In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool.
Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice.
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