February Recipes- Salads, Desserts, Main Dishes

Miami Fruit Salad

3/4 cup sugar

1/4 cup water

1/4 cup fresh lime juice

1 teaspoon grated lime

1 tablespoon fresh, chopped mint

2 cups fresh pineapple chunks

2 cups fresh strawberries, sliced

1 cup white grapes

1 cup peeled and sliced kiwi

Combine all ingredients in a bowl, toss gently, chill an hour and serve

Watergate Salad

1- 20 ounce can crushed pineapple in juice

1- 3 ounce package pistachio flavor instant pudding

3/4 cup walnuts

1 cup miniature marshmallows

2 cups Cool Whip, thawed

In a medium bowl add pineapple and pudding, stir well to blend. Fold in rest of ingredients. Cover and refrigerate for one hour. Spoon into serving bowls and garnish with fresh mint leaf.

Pasta Salad

1 pound box spiral pasta

2 cups of Kraft Zesty Italian dressing

1/2 cup finely diced green pepper

1/2 cup finely diced onion

1 cup peeled and diced cucumber

1 cup diced cherry tomatoes

Cook pasta according to package directions, drain well and chill for an hour or so. In a large bowl, mix together pasta, vegetables, and dressing. Toss lightly. Chill another hour before serving. Garnish with fresh, chopped basil leaves.

Ginger- Orange Vinaigrette Salad

4 cups chopped Romaine lettuce

2 cups shredded carrots

1 cup shredded purple cabbage

1 cup chopped, fresh broccoli

1 cup diced tomato

Combine vegetables in a large bowl, set aside. In another combine the following ingredients: 1 cup orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon fresh, chopped ginger, 2 tablespoons olive oil, 1 clove garlic, minced, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon. Whisk together these ingredients and pour over vegetables, toss gently to coat. Chill for an hour  and serve.

Chicken Enchiladas

2 cups shredded cheddar cheese

1 tablespoon chopped cilantro

6 large flour tortillas

2 cups salsa

2 cups of chopped cooked chicken, you can also use canned chicken, well drained

1 can cream of chicken soup

1 cup sour cream, divided

Preheat oven to 350. Line a large baking pan with heavy duty foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half the sour cream, cheese and cilantro. Spoon chicken mixture down center of each tortilla, roll up. Place seam-sides down, in foil lined pan. Top with salsa. Bake 30 minutes. Sprinkle extra cheese on if you like. Serve with a dollop of sour cream.

 Puddles

2 sticks of unsalted butter

1 and 1/2 cups sugar

5 large or jumbo eggs

2 and 1/2 cups Bisquick

1 large can cherry pie filling

1 teaspoon vanilla

Preheat oven to 350, and lightly grease a 13x9x2 baking dish

In a large bowl, cream together butter and sugar until light and fluffy, add eggs one at a time. Stir in Bisquick and vanilla. Mix at low speed until well blended. Spread into prepared pan. Drop 16 large spoons of the pie filling evenly over the batter. Bake at 350 for 35-40 minutes until golden brown. The fruit will settle on the bottom of the pan. Cool for about 30 minutes, sprinkle with powdered sugar, cut into squares.

Blessed Be, sweet ones

~ Meadow Walker