Strawberry Pretzel Salad

A little bit sweet, a little bit salty and totally delicious. That is the only way to describe this recipe that I found while surfing the 'net. Everyone enjoys this tasty treat - perfect as a light summer dessert, a side dish at special occasions or to bring along for a potluck. Whether you prefer the saltiness of pretzels or the taste of graham cracker crust, this versatile dish is just right either way.

Ingredients:

• 2 c crushed pretzels
• 3/4 c melted butter or margarine
• 1 tbsp granulated sugar
• 1 8 oz box of cream cheese
• 1 small container of Cool Whip
• 1 c confectioners sugar
• 1 pkg of strawberry jello (6 oz.)
• 2 c boiling water
• 10 oz container of frozen strawberries

Directions

1. Preheat oven to 400 degrees F.
2. Combine pretzels, margarine and sugar for the first layer. Or make a graham wafer crust with crushed wafers, butter and sugar. Put first layer into 9x13 pan.
3. Bake for 8 minutes. Remove to cool.
4. For the second layer, beat sugar into the cream cheese and fold in the whipped topping. Spread over cooled base.
5. Third layer: mix jello with boiling water. Stir to dissolve. Stir in frozen strawberries.
6. Mix together and set aside for 10 minutes. Pour over the cream cheese mixture.
7. Refrigerate until firm. Cut into squares and serve.

Roll Kuchen

There are many recipes for this Mennonite Cruller, otherwise known as "Rollkuchen" - or rolled cookies. As so many others, it's real farm food with eggs, flour, butter and milk as the main ingredients. As always, it's better when you add just a bit of sugar to it, and of course, most farm families would use either sweet milk or cream to prepare the treats. This recipe seems like a nice compromise:

Roll Kuchen to be served with Arboose (watermelon) 

Roll Kuchen

• 1 tsp salt
• 3 c flour
• 2 tbsp white sugar
• 3 eggs
• 1/2 milk warmed with 1/4 c butter to melt

Form quite a stiff dough and roll out as thinly as possible, cutting slits in the middle and pulling one end of the rectangle through the slit. This forms the traditional Roll Kuchen shape. Fry in deep hot fat until golden. Serve with preserves or (in summer) watermelon.

Humdinger Pizza

And where did this pizza get its name, you might ask? From Mike, of course, when he saw me prepare it to place in the oven! What makes it humdinger, inquiring minds want to know? It's positively loaded with flavor and everything I could find that would work in the fridge, that's why! And it's made on a large pizza pan (over a foot in diameter). AND it has a secret sauce <shhhh>...

Delectable, delicious, humdinger pizza

Humdinger Pizza (aka Sausage/Pepperoni/Pepper/Onion Pizza)

Ingredients:

Ingredients for Humdinger Pizza. The yellow pepper just looked pretty there.

• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1/4 - 1/2 onion, thinly sliced
• 1/4 pkg pepperoni
• 1/4 lb ground Italian sausage
• Parmesan cheese (approx 1/2 to 1 c)
• shredded Cheddar cheese (1/2 pkg)
• Italian Seasoning (approx 2 tsp) and a sprinkling of parsley
• sea salt (2 grates, or approx. 1/2 tsp)
• pizza sauce, commercial (about 1/2 c)
• mild salsa (I used home-made), approximately 1 c.
• home-made yeast-less pizza dough (recipe follows)

Preparation:

1. Preheat oven to 400 degrees. 
2. Grease pizza pan with cooking spray.
3. Prepare pizza dough from scratch or use commercial shell. 
4. Thinly slice peppers and onion, as directed.
5. Roll or place pizza dough on pan.  I just rolled mine with a rolling pin, right on top of the greased pan! 
6. Spread with a mixture of the pizza sauce and salsa.
7. Sprinkle Italian seasoning and parsley on sauce. Sprinkle Parmesan cheese on top. Pile on the ingredients: peppers, onions, sausage (broken into small bits), and cover with cheddar cheese.
8. Bake in oven for approximately 20-30 minutes, or until cheese is melted, crust is golden and it looks baked. 
9. Manga!

Golden fragrant hot huge Humdinger Pizza

Oh, yes. The pizza crust. Excellent crust from Easy Pizza Crusts.com.

No Yeast Pizza Crust Recipe

This is a good recipe if you don't have any yeast or don't have time for dough to rise.

2 cups all purpose flour 
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil

Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness or according to recipe.

Quick 'n Easy Lasagna Rolls

Here is another "Mike-approved" recipe that doesn't take very long to prepare, but looks impressive on a plate. It's a great way to use up those extra lasagna noodles that always seem to be rattling around in the box. An adaptation of a Weight Watcher's recipe.

Quick 'n Easy Lasagna Rolls

Quick 'n Easy Lasagna Rolls

Ingredients

• 6 to 8 lasagna noodles, cooked and drained 
• 1/2 carton (approx. 8 oz) ricotta cheese
• 1-2 tbsp parsley
• 1-2 tsp Italian seasoning
• 1/4 c grated Parmesan cheese
• salt (2 grates of sea salt or 1/2 tsp iodized salt)
• 1 small jar of your favorite spaghetti sauce
• approx. 1/4 c water
• parsley (for sprinkling on top)

Preparation

1. Cook lasagna noodles until almost done (approx 6 minutes) in 6-8 c boiling water and 1 tsp oil. Drain in colander under cold running water.
2. Mix ricotta cheese, Parmesan cheese, parsley, salt and Italian seasoning in medium bowl.
3. Lay out the strips of lasagna noodles and spread cheese mixture on, just as though you were buttering bread. Roll each noodle from the narrow end, being careful not to squeeze out the filling. Place seam side down, in a prepared loaf pan or casserole dish, sprayed with cooking spray.
4. Repeat with all the noodles, and spread with the spaghetti sauce. Pour water into the empty jar, shake and pour carefully over the top of the saucy noodles. Sprinkle parsley on top.
5. Bake at 400 degrees for 20 -30 minutes, until thoroughly heated.
6. Serve with green salad. 

Ta-da! Serving complete

Tropical Chicken Salad

Facing the prospect of Weight Watchers, I am on the lookout for good, tasty, healthy light meals and this tropical chicken salad fits all those categories. It is low-calorie and totally delicious. Try it for a tasty lunch or light dinner, paired with a roll and glass of milk (or wine). From our friends at Betty Crocker:

From bettycrocker.com

Tropical Chicken Salad

Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

2 tablespoons blackened seasoning blend

1 tablespoon canola or vegetable oil

1 bag (5 oz) mixed baby salad greens (4 cups)

1 medium mango, peeled, pitted and diced (1 cup)

1/2 medium red onion, sliced (3/4 cup)

1 small red bell pepper, chopped (1/2 cup)

2/3 cup raspberry vinaigrette

Preparation

1. Place chicken in a heavy, reusable food-storage plastic bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
2. In a 10-inch, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently until no longer pink in center. Remove chicken from skillet and drain on paper towels.
3. In a large bowl, toss salad greens, mango, onion and bell pepper. Divide among 4 plates. Top with chicken and drizzle with vinaigrette.

Serve with a crusty roll and a glass of milk (or Chardonnay wine).

Ultimate Grilled Sandwiches

Ultimate Grilled Sandwiches

Too much fun for words!! (Grilled Pizza Sandwiches)

My husband got me a sandwich grill for Christmas, and to say I love it would be an understatement. It got me to thinking about all the possibilities. The process is the same for each, but the fillings can be as simple or complex as you like. I enjoy my new toy - it makes good sandwiches! If you don't have a sandwich grill, you can use a pan sprayed with cooking spray, but be careful - the bread burns easily when spread with butter or margarine! Please follow the process directions (below) for each sandwich, and above all, use your imagination!


The Process:
Turn on the sandwich grill and let heat until the light comes on. In the meantime, stuff the bread with whichever fillings you like. Butter the outside of the bread lightly and place, butter down on the grill. Spread a light coating of butter on the top of the bread. Press down the cover and snap the cover down. Grill until the light comes on again. Check to make sure it's golden. Remove carefully. Enjoy!


Suggested Sandwich Combos:
1. Grilled Pizza Sandwiches: I made these today for the first time with left-overs from my cooking classes. Yum. The filling consisted of a slice of provolone cheese, pepperoni and pizza sauce lightly spread on the inside top of the bread. Talk about pizza-licious deliciousness! [I just finished eating this sandwich and it's a definite "keeper" in my recipe log!] Just make sure you follow the process directions.
2. Traditional Grilled Cheese: Still a favorite in our home. The filling is simply your favorite type of cheese inside 2 slices of your favorite bread. Follow process directions et viola! Excellent!
3. A Twist on the Traditional Grilled Cheese: I am a non-comformist. I like my sandwiches to have taste AND texture. My favorite grilled cheese (cheddar) also has bacon (or ham) and finely sliced apples on it. Follow the process directions and party on!
4. Grilled Peanut Butter and Banana: I have to admit it - I am a peanut butter nut! I have made this sandwich and talk about gooey deliciousness! I did read about a grilled peanut butter and strawberry jelly sandwich that I may just make tomorrow...
5. Grilled Breakfast Sandwich: This one is also tasty. It's a combination of applewood  or maple bacon and cheddar. Drizzle the filling with a bit of syrup before covering with the top bread and grilling if you want the real breakfast experience! If you like grilled tomatoes, add finely sliced tomatoes to the filling before grilling, but omit the syrup. Don't forget to follow the Process directions to avoid sticking or scorching!
6. Pizza Subalicious Grilled Sandwich: This filling is a combination of salami, pepperoni and provolone or mozzarella with a spread of marinara sauce. Add finely sliced black olives if you like them, before completing and grilling the sandwich.
7. Ham and Pineapple Grilled Sandwich:  Also great, reminds me of a Hawaiian pizza! The filling is deli ham, a pineapple ring and your choice of cheese. I recommend that you use a sturdier bread for this one. So good!
8. Grilled Reuben Sandwich:  Here you go, the deli sandwich gone grilled! You should use good quality corned beef, swiss cheese, a light layer of sauerkraut and spread the top piece of bread with Russian or Thousand Island dressing before placing it, face down, on top of the sandwich and grilling. Follow basic process directions.

African House Salad (from Mara, Animal Kingdom Lodge)

Another delicious treat from Animal Kingdom Lodge, this time from Mara. This salad is filling and complex - a taste for the senses. The dressing is scrumptious.

African House Salad

Yield: 4 servings

---

Ingredients

• 8 cups chopped romaine lettuce
• 1/4 cup julienne carrots
• 1/4 cup red bell pepper strips
• 1/8 cup julienne fennel
• 1/4 cup julienne sweet potato
• 1/4 cup thinly sliced red onion
• 1 cup cooked lentils
• Grilled chicken strips to taste (optional)

Ginger-soy dressing

• 1 teaspoon ground ginger
• 1 tablespoon granulated garlic
• 1 teaspoon ground coriander
• 1 cup granulated sugar
• 1 cup soy sauce
• 1/2 cup rice wine vinegar 
• 1/2 cup safflower oil

Directions

1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.
2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar.
3. Whisk until well blended.
4. While constantly whisking, add oil in a slow, steady stream.
5. Ladle some of the dressing over the vegetables and lentils.
6. Add chicken, if desired.
7. Toss ingredients with tongs and divide among serving plates.
8. Add additional dressing to taste.

Cobb Salad with

Cobb Salad with French Dressing Hollywood Brown Derby, Disney-MGM Studios  Ingredients 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine lettuce 2 medium tomatoes, blanched and peeled 1 1/2 cups cooked turkey breast, diced 1 avocado 3 eggs, hard-cooked 1/2 cup blue cheese, crumbled 6 strips crisp bacon, crumbled 2 tbsp. chopped chives Preparation Finely chop all greens, reserving some watercress for presentation. Arrange in salad bowl. Cut tomatoes in half, remove seeds and dice one. Also dice the turkey, avocado and eggs.  Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens.  Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six. BROWN DERBY OLD-FASHIONED FRENCH DRESSING 1/2 cup water 1/2 tsp. sugar 1 1/4 tbsp. salt 1 1/2 tsp. Worcestershire sauce 1 clove garlic, chopped 1/2 cup red-wine vinegar Juice of 1/2 lemon 1/2 tbsp. ground black pepper 1/2 tsp. English mustard 1/2 cup olive oil 1 1/2 cups salad oil Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad.

Cucumber Salad (the Sci-Fi)

A cast member shared this recipe with me, and I am forever grateful. Deliciously cool and refreshing on a hot, humid day.

Cucumber Salad
Ingredients

• cucumbers,very thinly sliced and soaked in lightly salted ice water to keep crisp
• red onions, very thinly sliced
• apple cider vinegar
• sugar to taste

Preparation

1. Drain cucumbers and place in a large bowl
2. Stir in thinly sliced red onions
3. Mix apple cider vinegar with sugar (to taste) and toss all together.
4. Chill in fridge and serve with hamburgers, sandwiches or hot dogs. Best served cold and fresh.

Monkey Bread

This recipe tastes delicious and smells divine when you bake it. One of the easiest, most appealing comfort breads around (especially when made with refrigerated biscuit dough). When I made it with my cooking classes, even the Tae Kwando sensei showed up for a taste from the next door classroom!


Monkey Bread

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar 
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar 
2 Tablespoons cinnamon 
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1.Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. NOTE: You can also pour caramel topping over the whole thing – tastes delicious!

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Oma's's Varenyky (Perogies): a Ukrainian dish

This is a Mennonite dish derived from my family's Ukrainian and Russian heritage. My mom and grandma made them, and I do too, although I am not nearly as precise as they were! They used eggs in their dough, but this recipe somehow seemed less complicated and easier to roll (more elastic).

Verenyky (or perogies) are essentially little pockets of a special stretchy dough filled with lots of good surprises. I have given a variety of suggestions for fillings, based upon experience. They are dreadfully expensive in stores here in Vegas - I would much rather make them myself! FYI: I prefer the potato and cheddar cheese or fruit varieties to the sauerkraut and cabbage. My mom also made them with a mixture of cottage cheese and eggs. That will always be my favorite type.

Verenyky (Perogies)

Ingredients:

DOUGH

•  5 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 1 cup evaporated milk
• 1/2 cup water

FILLING

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• 1/2 cup butter
• 1 cup shredded Cheddar cheese
• salt and pepper to taste

OR 

• 2 c cottage cheese (preferably dry curd)
• dash of pepper
• 1 tsp salt
• 1 egg yolk
• 2 tbsp sweet cream

ALTERNATE FILLING:

1 pound sauerkraut

2 large onions, finely chopped

1/2 cup butter

3 cups finely shredded green cabbage

1 cube chicken bouillon

2 teaspoons pepper

    MORE SUGGESTIONS: 

    Canned pie filling or jam (preserves). Fresh apples, peeled and cored, cut into small pieces and cooked in a bit of water with sugar and cinnamon may also be used. The use of rhubarb is also perfect for a traditional farm dessert in fruit perogies, which should be boiled, fried, sprinkled with a bit of cinnamon sugar and then served with ice cream or whipping cream (prepare as above).

DIRECTIONS

1. To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. To make the cottage cheese filling, simply fold all ingredients together in the bowl.
5. Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
6. Bring a large pot of water to a boil. Drop 10 or so perogies into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve with fried onions and sour cream. For best taste, cooled perogies also should be fried in oil and butter for a nice crispy surface. Fruit verenyky may also be fried in oil or butter and served with ice cream or whipping cream.

3 Egg-cellent Egg Roll Recipes

Egg rolls are good food. You can munch them out of hand, or make an elegant presentation with other appetizers. They can serve as part of a main dish or a snack on the run. 


Here are 3 egg roll recipes from the most traditional, to one that's a bit more unusual, to an actual dessert variety! Something for almost everyone...

"Best Egg Rolls"
Here's a recipe given to me by a friend who swears by the result. Sounds delicious to me!


Ingredients

• 1 lb ground pork
• 1 tsp ginger
• 1 tsp garlic powder
• 1 qt peanut oil for frying (or canola oil if you prefer)
• 2 tbsp all purpose flour
• 2 tbsp water
• 2 c shredded cabbage
• 2 oz shredded carrots
• 8 (7 inch) egg roll wrappers (or you can use the smaller wrappers)
• 2 tbsp sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring until pork is no longer pink. Set aside.
2. In another large skillet, heat oil to about 375 degrees or until a bread crumb browns within 20 seconds when dropped into the oil. While oil heats, combine flour and water in a bowl to form a paste. In a separate bowl, combine the shredded cabbage, carrots and reserved pork mixture. Mix together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the mixture on the paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal.[note: if you use the small wrappers, you won't use more than 1 tbsp per egg roll]
4. Place egg rolls into the heated oil and fry, turning occasionally to brown to a nice golden color. Remove from oil and drain on paper towels (preferably) to absorb the grease and keep crisp. Put on serving plate and top with sesame seeds, if desired.
5. Do not place too many small egg rolls in the oil if you are using the little wrappers. This causes uneven heating and uneven results. No more than 6 - 8 little egg rolls should be fried at any time. If you are using the larger wrappers, all egg rolls may be fried at once. 

Pork & Carrot Egg Rolls - simply delicious

Ingredients

1 lb ground pork

4 grated large carrots 

1 tsp ginger

1 tbsp garlic powder

1/2 pkg small egg roll wrappers

Mix all ingredients in a bowl until thoroughly blended. You may cook the mixture if desired until the pork is no longer pink. Preheat oil (as above). Using approximately 1 tbsp of the mixture, place in each wrapper and wrap and fold as in recipe above. Fry 6-8 egg rolls at a time, letting each dry on paper towel as they are removed from the oil. This recipe lets you taste the natural sweetness of this combination of flavors.

Apple Egg Rolls - who woulda thunk it: dessert in an egg roll!

Ingredients

• 2 apples, pared and chopped
• 1/2 c light brown sugar
• 1/2 c chopped walnuts
• 1 Tbsp lemon juice
• 1/2 Tbsp cinnamon
• 1 Tbsp corn starch
• 1/2 pkg small egg roll wrappers
• sprinkle with powdered sugar after frying

Mix ingredients for filling in a bowl. Wrap and fold mixture (about 1 tbsp at a time) for each egg roll wrapper (as described in first recipe). Deep-fry in vegetable oil. Drain on paper towel and sprinkle with powdered sugar when still warm. A good way to use the rest of the wrappers left-over from the pork and carrot recipe! Hmm, I bet these would be great dunked in caramel ice cream topping as a dip....

Three Scrumptious Chicken Salads

Here are 3 absolutely delicious chicken salads that can travel to work or to picnics and be a hit wherever you go! The first is called "Napa Valley Chicken Salad," which got its name from the use of grapes and the dressing. Next we have "Finger Lickin' Chicken Salad," for obvious reasons. The last recipe is for  "Smoked Chicken Salad with Cherries & Onions." The name alone tells the tale. Those of you who are horse-racing fans may want to call this the trifecta of chicken salad recipes. It's tough to know which will come in first place with your family.


1. Napa Valley Chicken Salad 

Ingredients

• 2 c diced cooked chicken
• 1 c seedless red grapes, halved
• 1 c celery, diced
• 1/2 c chopped toasted pecans
• 1/4 c thinly sliced green onions
• 1/2 c Hidden Valley Ranch Dressing (or your choice)
• 1 tsp Dijon mustard

Combine chicken, grapes, celery, pecans and onions in a medium bowl. Stir together dressing and mustard and toss with salad. Cover and refrigerate. Serves 4.

2. Finger Lickin' Chicken Salad (can be used as a kebab or as a mixed salad). 

Ingredients

• 1/2 c purchased carved roasted skinless chicken breast 
• 1/2 rib celery, cut into 1-inch pieces
• 1/4 c drained mandarin oranges
• 1/4 c red seedless grapes
• 2 tbsp fat-free sugar-free lemon yogurt
• 1 tbsp reduced fat mayonnaise or miracle whip
• 1/4 tsp reduced-sodium soy sauce
• 1/8 tsp cinnamon

1. Toss together chicken, celery, oranges and grapes. Place in covered plastic container.
2. For dipping sauce, stir together yogurt, mayonnaise (dressing), soy sauce and cinnamon.
3. Pack chicken mixture and dipping sauce in insulated bag with an ice pack for lunch or a picnic treat. To serve, dip salad into dipping sauce or pour over the top. You can skewer the chicken and fruit/vegetables if you desire. 1 serving 

3. Smoked Chicken Salad with Dried Cherries and Onions 

(Favorite recipe from the National Onion Association - lunch for a bunch)

Ingredients

• 4 1/2 c diced smoked chicken (available at supermarkets or deli's)
• 2 1/4 c diced sweet (or red) onions
• 2 1/2 c diced dried tart cherries
• 2 c mayonnaise
• 1 1/2 c diced celery
• 1 1/2 c pecan pieces, lightly toasted (one layer on a cookie sheet for 10 minutes in a 350 degree oven)
• 1/2 c fresh minced basil
• 3 tbsp fresh orange juice
• 1 tsp orange zest
• 3/4 tsp salt 
• 3/4 tsp black pepper

Place all ingredients in mixing bowl and stir gently until well combined. Refrigerate until ready to prepare sandwiches. Great with rye or pumpernickel bread or kaiser rolls. Make 12 sandwiches (9 c chicken salad).

*Think of this one as a Chicken Waldorf Salad in a sandwich!

Individual Pizzas

Here is a recipe for a happy child - a snack that they can make to their own specifications, without the "icky" stuff that they would rather not eat! The tortillas make the perfect easy crust, and kids can have their choice of suggested "fixin's." There's also a home-made pizza dough recipe at the end for those of us who are pizza purists :)

Individual Pizzas

Courtesy of 123RF

 Ingredients

• Small flour tortilla OR hand-made pizza crust (recipe to follow)
• Pizza sauce (your favorite)
• Sliced mushrooms, peppers (various colors), olives or other favorite veggies
• Pineapple tidbits
• Chopped ham or pepperoni
• Grated cheese(s)

How To Construct a Pizza

1. Place the tortilla on a paper plate
2. Allow children to spread pizza sauce on the pizza and cover with their favorite ingredients
3. Remove pizzas from the paper plate and place onto a baking sheet
4. Put the oven on "broil" and place the baking sheet on the second from bottom rack
5. Remove the pizza once the cheese is bubbly and the tortilla slightly browns around the edges
6. Allow to cool slightly, then slice and children can enjoy their creations!

Home-Made Pizza Crust

Some folks like the recipe on the Bisquick package, while others like to use a food processor. I prefer a regular, hand-prepared yeast crust.

Ingredients

• 2 1/4 tsp active dry yeast (1 pkg)
• 3/4 c warm water 
• 1 tsp sugar
• 2 tbsp oil (preferably olive oil)
• 1tbsp honey
• 1 tsp (sea) salt
• 2 c all-purpose flour

Directions

1. Stir sugar into warm water and sprinkle dry yeast over the top. Let sit for 10 minutes
2. Combine flour and salt in a medium bowl. Make a well in the middle and add the honey and oil. 
3. When the yeast is ready (foamy and all dissolved), add that to the well and mix together with a wooden spoon.
4. Turn onto a floured surface and gently knead the dough until totally smooth and elastic
5. Place in a greased bowl and cover with a damp cloth in a warm place, allowing to rise for about 45 minutes
6. Punch down dough and divide into 2 separate balls (for 2 large pizzas) or 6 small balls for individual pizzas
7. Roll each ball until thin with a rolling pin and place on a baking sheet. Crimp up the edges to hold the sauce and toppings. Prick each crust all over with a fork.
8. Top with sauce and favorite toppings 
9. Bake at 450 degrees for approximately 12-18 minutes (until crust is golden and the cheese is melted)

Poutine

Poutine is a dish that's almost impossible to describe to the uninitiated. How can you explain the appeal of cheese curds, crispy fries and brown gravy? But a delicacy it is, although a "poor man's" treat. Found everywhere in Canada with a high population of French Canadians, including Quebec and Manitoba. You can even find it in restaurants in Winnipeg!

Poutine

Ingredients

French Fries

Beef Gravy

Cheese Curds

Preparation

1. Deep- or pan-fry French Fries – more flavorful than oven baked (keeps them crispier)
2. Put a small amount of cheese curds on the bottom of a dish or bowl (the fresher the curds, the better)
3. Place hot French fries on top
4. Cover with more cheese curds
5. Smother with hot beef gravy

 Et voila, poutine. Merci, Quebec!

Mike's Italian Sausage with Peppers & Onions

My husband's favorite dish from our carnival and Italian street fair days. Quick, easy and just a bit like a feast in a bun. You can use either whole sausages, or, to be more economical, you can cut the sausages into chunks before frying.


Italian Sausage with Peppers & Onions (serves 4)

Ingredients

• 4 Italian sausage links (sweet, hot, or a combination)
• 2 tbsp olive oil
• 1 green, 1 red, 1 yellow and 1 orange bell peppers, sliced into 2-3 inch strips
• 4 garlic cloves, slivered or 2 tsp of garlic powder (salt)
• 1 small (15 oz) can of crushed tomatoes
• 1 Tbsp dried oregano
• 1/2 c red wine (if desired)
• 1/2 tsp red pepper flakes (optional)
• Salt to taste

Preparation

1. Poke sausages a few times with a fork. Heat olive oil on medium heat in a large frying pan with a lid (prevents splatter and evens the heat); add sausages and cook until browned, turning occasionally to even the color. Remove from heat.
2. On medium-high heat, stir-fry the peppers and onion, sprinkling with salt and garlic once they have softened and browned slightly.
3. If you desire, add wine, and stir, scraping bottom of the pan to get up all the browned bits. Let reduce to half.
4. Add the tomatoes, oregano and pepper flakes (if a spicier flavor is desired), stirring to mix. Add sausages back in and simmer, then reduce to low to cook peppers and sausages thoroughly (15-20 minutes). Stir occasionally to prevent burning.

This dish keeps in the fridge for several days. Serve with hoagie buns, Italian rolls or pasta.