I’m really itching for the weather to warm up, so maybe if I put this recipe down, it will help old man winter move on his way:
Italian Spinach Salad
4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced (I left these out)
2 hard-cooked eggs, quartered
1/2 cup real bacon bits (try 1/4 cup if you’re worried about your diet)
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill (I used 4!)
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup seasoned croutons (I used a full cup)
On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill if desired
In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved. Drizzle over the salads; sprinkle with the croutons. Serve immediately.
I made a ham the other night but had a lot of leftovers. Try this recipe to help you make those extra slabs of meat disappear.
Ham Griddle Cakes
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 cup milk (use skim – I found it tastes better)
1 cup ground fully cooked ham
In a large bowl, combine flour and baking powder. In another bowl, beat the eggs and milk. Stir into dry ingredients just until moistened. Fold in ham. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when pancakes begin to brown on the edges; cook until second side is golden. Serve with syrup.
Yield: 8 pancakes.
As for the syrup, I recommend Mrs. Buttersworth. It goes perfectly with the flavor from the ham (mine still had some pineapple flavor in it). Enjoy :)
Fluffy Pink Fruit Salad
1 jar (10 0z) maraschino cherries
1 package (8 oz) cream cheese, softened
2 cups heavy whipping cream, whipped (I used Light Cool-whip since I was trying to save some calories)
1 can (20 oz) pineapple tidbits, drained
1 can (15 1/4 oz) fruit cocktail, drained
1 can (15 oz) sliced peached, drained and diced
6 medium firm bananas, sliced
3 cups pastel miniature marshmallows
Drain cherries, reserving 1/3 cup juice (save the remaining juice for another use). cut cherries in half; set aside. In a mixing bowl, beat cream cheese and reserved cherry juice until smooth. Fold in whipped cream. Fold in cherries, pineapples, fruit cocktail, peaches, bananas and marshmallows. Transfer to a serving bowl. Refrigerate for at least 1 hour.
Yield: 18-22 servings. Woohoo!
This is by far the best use of Blueberries ever come up with!
2/3 cut butter, softened
1-1/4 cups sugar blend for baking
4 egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 cups fresh or frozen blueberries (I used 3 cups and it was well worth it)
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts (totally optional)
1/2 cup flaked coconut (I left this out since I’m not a big fan)
In a large mixing bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well. combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut.
Transfer to two 8 x 4 x 2 loaf pans coated with spooking spray. Bake at 350 degrees for 50-60 minutes (around 53 seemed to be perfect for mine, but I like mine soft) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields: 2 loaves.
With the extra cup of blueberries, each piece is so rich that you can really extend the time that these loafs will stick around. They’re pretty healthy too. I highly recommend them.