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Thank you to our Recipe coordinator, Candi -
ribb.gif (2936 bytes)Who WON?

This Month's Theme is GREEN!

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(this is really great)!
1 pkg. (8-oz.) cream cheese, softened
1 bottle (8-oz.) Green Goddess salad dressing
1 jar (10-oz.) apple jelly
5 tbsp. Prepared mustard, more to taste
Cream the cheese and salad dressing together with your electric mixer. (Don't use your blender or it will turn to soup.) Add the jelly and mustard. Taste it at this point and add more mustard, if you like. You want a good balance of sweet and tart.Serve this dip with fresh vegetables - raw carrot sticks, pieces of celery, broccoli or cauliflower, green pepper rings - whatever you like. Children especially love this dip. It keeps well in the refrigerator. Makes about three cups.

Easy to keep on hand in freezer.
2 pkgs. (10-oz.) frozen chopped spinach, cooked and drained
1 large onion, chopped
¾ cup butter, melted
1 pkg. (8-oz.) cornbread stuffing mix
5 eggs, well beaten
½ cup grated Parmesan cheese
1 tbsp. Garlic powder (tablespoon is correct)
1 tbsp. Freshly ground pepper
1 tsp. thyme
1 tsp. salt
Cook and drain spinach; set aside. Saute onion in butter until transparent. Add onions and spinach to stuffing mix in a large bowl along with eggs, Parmesan cheese and seasonings.
Mix thoroughly with your hands, and chill until you can handle it easily.
Roll into balls about the size of walnuts. Place them on a cookie sheetand freeze them; store covered in freezer until you are ready to serve them. Put frozen spinach balls on a cookie sheet and bake at 400 degrees for
about 15-20 minutes. If you bake immediately after preparing, 350 degrees for
15 minutes should be sufficient.
Makes about 8 dozen.

SPICY GREEN BEANS (Calorie Conscious)
1 can (16-oz.) Italian-style green beans
1 small tomato, chopped
½ small onion, chopped
½ green pepper, chopped
Dash of garlic salt
Pinch of oregano
Combine all ingredients in a small saucepan; simmer about 5-10 minutes, until onions are cooked.

(feel free to use low-fat ingredients)
12 6" corn tortillas
1 lb. Ground beef, cooked and drained
½ cup taco sauce
3 cups grated Cheddar cheese (reserve one cup)
2 pkgs. (10-oz.) frozen chopped spinach, cooked and drained
2 cans cream of chicken soup
4 green onions, chopped
2 cans (4-oz.) chopped green chilies
½ tsp. salt
1 pint sour cream
Combine ground beef and taco sauce. Steam the tortillas (in microwave or steamer) to soften. Divide taco filling and 2 cups grated cheese equally among tortillas. Roll tortillas; place seam side down in a
9x13 baking dish.
Combine sauce ingredients in blender or food processor and puree. Pour over enchiladas and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30 minutes, until cheese is melted and casserole is bubbling around edges. Serves 6.

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Spring Surprise
1 large box lime jello (can change the flavor to go with your tastes and seasons.)
1 pkg cream cheese
1 sm can drained pineapple tidbits
1 cup finely chopped pecans
1 cup mini marshmallows (If desired)
Make jello and set in refrigerator to partially set. When jelled to the point it is about halfway firm, add softened cream cheese, drained pineapple, and finely chopped pecans. Marshmallows are optional. Put back the mixture in the refigerator and let finish chilling and setting. It comes out a lovely light srpingy green and is very light. Great for a quick cool lunch. Can serve on lettuce leaves.

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Avocado Salad with Green Dressing
4 cups of spinach leaves, washed and drained
1 cup parsley sprigs
1 cup watercress sprigs
1 tsp salt
1 T lemon juice
1 cup mayonnaise
3 or 4 unpeeled avocados, halved
1 lb shrimp, cooked, peeled and cleaned
In saucepan, combine spinach, parsley and cress. Cover with water; add salt and simmer 2 minutes. Drain thoroughly. Puree greens with lemon juice; then blend well with mayonnaise and chill. Fill avocado halves with shrimp, place on a lettuce leaf and top with the green mayonnaise. 6 to 8 servings.

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Steamed Artichokes with Roasted Garlic Aioli
4 large artichokes
large kettle with steamer rack or basket
2-3 large whole heads of garlic
1/2 mayonnaise
Before preparing artichokes, prepare garlic to be roasted. Preheat over to 425 degrees. Slip any loose "paper" from outside of garlic heads. Trim top of garlic head slightly to expose part of the cloves. Wrap each head in foil, and bake 45-60 minutes until garlic is fully soft. As soon as you put the garlic in to bake, prepare the artichokes.

Trim stem ends of artichokes flush with base of artichoke. Snip off spiny tips of leaves with kitchen shears. Cut off top 1 inch of artichoke. Steam for about an hour, until an inner leaf pulls free of the globe cleanly.
To prepare aioli, squeeze garlic from the cloves into a shallow bowl. Mash thoroughly. Stir in mayonnaise, and mix well. Serve with artichokes. Serves 4.

Blender Pesto
2 cups fresh basil leaves
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic, peeled and lightly crushed
1/2 teaspoon salt
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly grated Romano cheese
3 tablespoons softened butter
Put the basil, olive oil, pine nuts, garlic cloves, and salt in a blender.
Mix at high speed . Stop the action and scrape down frequently until a smooth paste has formed. When well mixed, pour into a bowl and stir in both cheeses, mixing well. Mix in softened butter. Just before serving, stir in 1 tablespoon of pasta cooking liquid.
Serve over hot pasta. Leftover sauce may be frozen in a tightly sealed container with a layer of olive oil poured over the top of the sauce to prevent freezer damage.

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Broccoli with Shallot Lemon Sauce
2 lg heads of broccoli, cut into small florets
4 TBS unsalted butter
2 shallots, thinly sliced
1 TBS lemon juice
1 Tsp grated lemon peel
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
cook broccoli florets in lightly salted boiling water until crisp-tender, about 3 minutes. Drain and rinse in cold water.
In a large saucepan over medium heat melt butter. cook butter until light brown (being careful not to happens very quickly!) about 4 minutes.
Add shallots to pan. cook 3 minutes, stirring frequently. Stir in lemon juice and peel, cook 1 minute. Add sugar salt and pepper, mix well. Add broccoli to pan, toss until evenly coated and heated through!

Green Jelly Jewels
1 pkg moist deluxe yellow cake mix
3/4 cup Crisco shortening
2 large egg yolks
1 TBS milk
2 Large egg whites
2 TBS water
1 1/4 cups ground nuts

Preheat oven to 375 degrees. Grease cookie sheets. Combine dry cake mix, shortening, egg yolks and milk; mix well. Shape into 1 inch balls. Combine egg whites and water. Beat with fork until blended. Dip balls in egg white mixture, then roll in nuts. Place 2 inched apart on cookie sheets. Bake at 375 for 12 to 15 minutes or until golden brown. Immediately press thumb or thimble into center of each cookie, making a depression. Cool several minutes on cookie sheets, then remove to racks to finish cooling. Before serving, fill depressions with jelly.

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Make in a large bowl. Layer from the bottom to top of bowl the following:
Lettuce layer (an inch or more thickness)
celery layer (just cover lettuce)
green bell pepper layer (just cover celery)
1 med. bag frozen peas (a layer)
purple onion sliced in rings (a layer)
real mayonnaise (generous covering layer)
1 tablespoonful sugar on top of mayo
Longhorn cheese shredded (inch thick layer)
Refrigerate overnight. Before serving top with bacon bits.

Stuffed Zucchini
3 med. zucchini
2 tablespoons butter
1 cop chopped mushrooms
2 tablespoons all purpose flour
1/4 tsp. dried crushed oregano
1 cup shredded Monterey Jack cheese
2 tablespoons chopped pimento ( I don't use)
1/4 th. cup grated Parmesan cheese
Cook whole zucchini in boiling salted water about 10 minutes, or until tender, drain. Cut in half lengthwise. Scoop out centers, leaving 1/4 inch shell, chop center portion and set aside. Melt butter in large skillet, sauté mushrooms about 3 minutes or until tender. Stir in flour and oregano remove from heat. Stir in jack cheese, pimento and chopped zucchini. Heat through. Preheat broiler, fill zucchini shells, sprinkle with parmesan. Broil several inches from heat about 3-5 minutes until hot and bubbly. May assemble in advance and refrigerated up to 4 hours.
Broil for 5-7 minutes.

Spinach Dip
1 pkg. Hidden Valley Ranch Milk Recipe Original Mix
1 pint sour cream
1-10oz. package frozen chopped spinach, cooked and drained
1/4 th. cup minced onion
1/4 tsp. basil
1/2 tsp. oregano
Combine all ingredients, stir to blend. Chill for at least one hour.

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Fluffy Grasshopper Pie
8 servings
1 1/2 c reduced fat Oreo cookie crumbs
1/4 c reduced fat margarine -- melted
3 tbsps granulated sugar
3 oz lime jello
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp peppermint extract
8 oz Cool Whip Free -- thawed
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9" pie pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve gelatin powder in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove any unmelted ice cubes. Fold peppermint extract into whipped topping. Using wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.
312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g Carbohydrate; 0mg Cholesterol; 372mg Sodium

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Broccoli Salad
1-2 heads broccoli
3-4 green onions (chopped)
1 lrg tomato (diced) (Cherrie tomatoes work too)
1/2 c mayo
5 tbls sugar (or to taste)
dash of salt & pepper
Slice florets. Continue slicing back to the stalk about 1/3 of the stalk. Combine broccoli, onions, tomatoes in large bowl, set aside.
Mix together the mayo, sugar, and S&P. Once blended stir into the broccoli mixture until coated. Chill & serve.

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Pineapple Slaw
Prep 10 minutes; Chill 30 minutes
1 (8 oz) carton pineapple or vanilla low-fat yogurt
3 tablespoons reduced calorie mayonnaise
½ teaspoons lemon juice
5 cups thinly sliced green cabbage
1 (8 oz) can pineapple tidbits in juice, drained
Stir yogurt; spoon onto several layers of heavy-duty paper towels, and spread to ½ inch thickness. Cover with paper towels, let stand 5 minutes.
Scrape into a bowl, using a rubber spatula; stir in mayonnaise and lemon juice.
Combine cabbage and pineapple in a bowl; tossing gently to coat. Cover and chill. Yield: 4 (1 c servings)

Romaine & Strawberry Salad
2 cups torn romaine lettuce
½ cup halved fresh strawberries
1 tablespoon coarsely chopped purple onion
1 tablespoon slivered almonds, toasted
1 tablespoon honey
1 tablespoon balsamic vinegar
Combine first 4 ingredients in a bowl; toss gently.
Combine honey and vinegar, stirring well. Drizzle over salad, and toss gently. Yield: 2 servings

Sugar Snap Peas with Papaya Salsa
1 cup peeled, seeded and diced papaya
½ cup chopped fresh cilantro
2 tsp. Rice wine vinegar
2 tsp. Lime juice
1 tbsp. Minced onion
1/8 tsp. Salt
1/8 tsp. Ground white pepper
1 pound fresh Sugar Snap peas, trimmed
Combine first 7 ingredients in a bowl; toss gently, and set aside.
Arrange peas in a steamer basket over boiling water. Cover and steam 3 minutes or until peas are crisp-tender; drain well. Transfer peas to a serving bowl; top with papaya mixture.
Serve immediately. Yield 4 (1 cup) servings.

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1 lb. fresh broccoli, cut into spears OR 1 pkg. (10 oz.) frozen broccoli
spears, cooked and drained
1 1/2 cups cubed cooked turkey or chicken
1 can Campbell's condensed Cream of Broccoli Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz.)
2 Tbs. dry bread crumbs
1 Tbs. margarine or butter, melted
*In 2-quart oblong baking dish, arrange broccoli and turkey. In small bowl, combine soup and milk; pour over broccoli and turkey.
*Sprinkle Cheddar cheese over soup mixture. In cup, combine bread crumbs and margarine; sprinkle over cheese.
*Bake at 450 degrees for 20 minutes or until hot and bubbly. Garnish with grapes, parsley and bread sticks, if desired.

2 1/2 cups dry rotini or corkscrew macaroni
1 1/2 cups fresh broccoli flowerets
1 1/2 cups fresh cauliflower florets
2 medium carrots, cut into strips (about 1 cup)
1 can Campbell's condensed Broccoli Cheese Soup
1 pkg. (3 oz.) cream cheese or cream cheese with chives, softened
3/4 cup milk
1/2 cup grated Parmesan cheese
2 Tbs. Dijon-style mustard (optional)
1/8 tsp. black pepper
*In 4-quart saucepan, prepare rotini according to package directions. Add broccoli, cauliflower and carrots for last 5 minutes of cooking time. Drain in colander.
*In same saucepan, gradually stir soup into cream cheese; add milk, Parmesan cheese, mustard and black pepper. Over low heat, heat until cream cheese is melted, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally.

1 can Campbell's condensed Cream of Asparagus Soup
2 Tbs. milk
1 1/2 pounds fresh asparagus spears (24 to 30), trimmed and cut into 1-inch
pieces (about 3 cups) or 2 packages (10 ounces each) frozen asparagus cuts
Fresh herb sprig and lemon slice for garnish
*In 2-quart saucepan, combine soup and milk. Over medium heat, heat to boiling, stirring occasionally.
*Add asparagus. Reduce heat to low. Cover; cook 10 minutes or until asparagus is tender, stirring occasionally. Garnish with herb sprig and lemon slice, if desired.

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1 package (2 layer size) white cake mix
1 package JELLO Pistachio Flavor INSTANT Pudding and Pie Filling
4 egg whites
1 Cup Club Soda
1 Cup oil
1/2 Cup chopped nut
green food coloring, if desired
1 1/2 Cups cold milk
1 envelope Dream Whip Topping mix
1 package JELLO Pistachio Flavor INSTANT Pudding and Pie Filling
green food coloring, if desired
Cake Directions:
Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in a greased and floured 10" BUNDT pan at 350 degrees for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Split into 3 layers.
To Make Frosting: In chilled mixer bowl: blend cold milk, a few drops green food coloring, Dream Whip and Pistachio Pudding Mix. Increase speed and whip until thickened, about 5 minutes.
Assembly: Spread about 1 Cup of frosting between layers, and on top. Spoon remaining frosting into center. Chill. Garnish with chopped nuts.

1 Keebler Ready-Crust Chocolate Flavored Pie Crust
1 Qt. mint chocolate chip ice cream, softened
3/4 Cup powdered sugar
1 Tbsp. butter or margarine
3 squares semi-sweet chocolate
1/2 Cup evaporated milk
Fresh mint garnish, optional
Spread softened ice cream into the crust. Freeze 2 hours. In saucepan, combine sugar, butter, chocolate and milk. Heat stirring occasionally until thickened. Let cool; spoon over cut servings of pie. If desired, garnish with fresh mint.

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61/2 cups tiny marshmallows
1/4 cup milk
1/4 cup crème de menthe liqueur
2 tablespoons crème de cacao liqueur
2 cups whipping cream
1 prepared chocolate graham cracker pie crust
In a large saucepan combine marshmallows and milk. Cook over low heat stirring constantly till marshmallows are melted. Cool mixture stirring it every 5 minutes.
Combine crème de menthe and crème de cacao stir in your marshmallow mix.
Whip 2 cups whipping cream until it forms soft peaks.
Fold marshmallow mix into the whipped cream.
Take all mix and fold into a chilled chocolate graham cracker crust.
Freeze until firm. You may garnish the top if you want with whipped cream dots and shavings of unsweetened chocolate.

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Pistachio Jello
1-box instant Pistachio pudding
1-8 oz can of crushed pineapple (with juice)
1-cup mini marshmallows
1-9oz cool whip
crushed nuts
Mix the box of instant pudding (dry) into the crushed pineapple with juice.
Blend in the mini marshmallows and cool whip. Fold into a 9 x 9 dish and top with the nuts. Chill about an hour.

ribb.gif (2936 bytes)Spinach Casserole
2 pkgs frozen chopped spinach
2 cups fat free cottage cheese
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup fat free parmesan cheese
Cook spinach until heated through. Drain very thoroughly, pressing into a colander or squeezing out the excess water. Combine the cottage cheese, egg substitute, and parmesan cheese in bowl. Mix in spinach. Pour into a 9 inch pie pan or into 6 individual baking dishes which have been sprayed with nonstick spray. Sprinkle casserole with a little parmesean and paprika. Bake at 375* for 25 to 30 minutes, or until firm and lightly browned at the edges.
Freeze individual servings of this casserole and reheat it in the microwave. It is delicious served with low fat pizza or baked, breaded chicken or fish.
Serves 6.
Nutrient data per serving:
Calories 133 Fiber (g) 2.8
Total Fat (g) 1 Protein (g) 2.1
Saturated Fat (g) 0.2 Sodium (mg) 260
WW points 2 Carbohydrates (g) 9.9

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Green Tomato Casserole
Olive oil
6 green tomatoes, sliced thick
onions, sliced thin salt
Lawry's seasoned salt
grated Romano cheese
seasoned bread crumbs
Place a small amount of olive oil in a casserole with the thick sliced tomatoes, thin sliced onions and salts. Add Romano cheese, and another layer of above. Season the top with bread crumbs and sliced bacon. Cook 1 hour at 325.

Spinach salad
4 cups fresh spinach
2 cups lettuce
6 green onions, sliced
4 hard boiled eggs, chopped
6 crisp bacon slices, crumbled

Lemon Oil dressing
1 clove garlic, quartered
1/2 cup salad oil
1/2 teaspoon salt
1/2 fresh lemon
Marinate garlic in salad oil at least 1 hour. Remove garlic and add remaining ingredients. Place all in blender on high. (including rind on lemon)

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Broccoli Salad
1 large head broccoli, cut into small flowerets
10-12 strips bacon, crisp and crumbled
1/2 c. raisins
1/4 c. chopped red onion
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar
Combine broccoli, raisins, bacon and onion in big bowl. Blend together mayonnaise, sugar and vinegar and pour over broccoli mixture. Stir to coat well. Cover and chill at least one hour before serving.

Hot Artichoke Dip
14 oz. can artichoke hearts, drained
1 c. Parmesan cheese, grated
1 c. Mozzarella cheese, shredded
3/4 c. Mayonnaise
1 clove garlic, minced
Combine all in oven dish. Bake at 350 degrees for 20 minutes

crownsa.gif (953 bytes) Green Turkey and Cheese

1 pound spinach, washed and chopped
1 1/2 cups or more cooked and cubed turkey
10 ounces Cheddar cheese, shredded
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish. Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.  Bake at 350 degrees F for 25 to 30 minutes.

Green Cake
1 (18.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple
1 (6 serving size) box instant pistachio pudding mix
1 (8 ounce) tub of whipped topping
pineapple juice
1 Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and cool.
2 Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.
Makes 1 - 9x13 inch cake or 2, 8 or 9 inch round cakes

Green Rice
2 Anaheim chilies
1 Jalapeño pepper
1 tablespoon margarine or olive oil
1/4 cup sliced green onions
1/4 cup snipped cilantro
2 cups cooked white rice
Chop chilies and jalapeño pepper in food processor until minced but not liquefied.   Melt margarine in large skillet over low heat.
Add chilies mixture; cook 1 minute over medium heat.  Stir in onions and cilantro; cook 15 to 30 seconds. Add white rice and heat.

Fried Green Tomatoes
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low oven til serving.

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