Cooking From A to Z- Today is "S"

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I think we should have a lot of good "S" recipes.

-- Melissa in SE Ohio (me@home.net), January 24, 2002

Answers

This is my favorite way to eat spaghetti - I wish Lance liked it as well as I do! Please forgive the lack of true measurements, I have never really had a recipe for this, I just remember it from what a college roommate used to make, except she put green peppers in hers also.

Spaghetti Salad

cooked spaghetti, cooled

green onions, chopped (tops also)

sliced black olives

diced tomatoes

8 oz. fat-free italian dressing (or larger if you're making lots)

1 to 2 tbsp. olive oil

"Nature's Seasonings" to taste

Mix all ingredients together and chill or serve at room temperature. Whatever you do, be sure the spaghetti is cool before you add the chopped tomatoes, or they will wilt and taste bad. This usually goes over well at potluck suppers, and as a bonus it is low in fat!

-- Christine in OK (cljford@mmcable.com), January 24, 2002.


Smoothies!!!!!!!

In a blender....

1 cup yogurt strawberries a peeled orange 1/2 banana a few ice cubes

WHIRLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLl

-- Rose (open_rose@hotmail.com), January 24, 2002.


Spice Tea

2 cups sugar or sugar substitute
2 cups Tang
1 Pkg Twist Lemonade Mix (5oz.)
3/4 cup instant tea
1 1/2 t. cinnamon
3/4 t. cloves

Stir all ingredients together and store in air tight container. Mix a couple tablespoons (more or less to taste) in a coffee cup with hot water. Wonderful for cold winter days.

-- Cheryl in KS (cherylmccoy@rocketmail.com), January 26, 2002.


Suiza or is it Suisa?

Bonelss, skinless chicken cut up into bite size pieces

1 lb fresh tomatillos, cleaned and quartered

1 lb fresh Anahein green chilies, or your favorite chili pepper, seeded and chopped.

1 onion, chopped

1 teaspoon oregano, 1/2 teaspoon cumin, garlic, salt & pepper to taste

1 small bunch cilentro

6 oz. condensed milk

1 package flour tortillas

1 cup mexican white cheese (queso fresco) or ricotta cheese.

Brown chicken in dutch oven. Add cut up tomatillos, chilies, onion, oregano and cumin. Cover and simmer on med/low for 45 minutes.

Stir in condensed milk and chopped cilentro and let it reheat.

Spread suiza and cheese on warm tortilla and roll into burritos or enchaladas.

NOTE: This recipe is a good place to hide additional vegetables like grated zuccini or chopped greens.

-- Laura (Ladybugwrangler@hotmail.com), January 26, 2002.


Strawberry Pretzel Salad Crust: 2 cups crushed pretzels 3/4 cup melted butter 3 Tablespoons granulated sugar

Combine pretzels (not too fine),melted butter and sugar. Pat into a 13x9 pan. Bake crust for 8 minutes at 400. Cool crust completely.

Strawberry mixture 8 ounces cream cheese (softened) 1 c granulated sugar 9 ounces cool whip or other whipped topping 2 small packages or 1 large pkg. strawberry jello 2 cups boiling water 2 (10 ounce) packages of frozen sliced strawberries in syrup

Beat Cream cheese and sugar until smooth. Fold in cool whip. Spread mixture over cooled crust. In a bowl mix together the jello and water. Add strawberries, mix well. Let stand for 15 minutes, then pour over cream cheese mixture. Store in refrigerator. Chill for several hours.

-- Ann Markson (tngreenacres@hotmail.com), March 22, 2002.



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