This recipe, from Art Ginsberg, who is Mr. Food, is a delicious -- and healthful -- variation of a popular Southwest salad. All the ingredients of the traditional taco salad are here, with the addition of pasta to make a scrumptous whole-meal salad. So-o-o good, as Mr. Food says, for pot-lucks, too.
This is a great alternative to the traditional taco salad. It truly is a whole meal salad; just add hot, crusty rolls and maybe some white wine and a light desssert for a great luncheon or supper. It goes together quickly, just be sure to have the ingredients chilled. This recipe was given to me by a Hispanic teacher at our school so I tend to think of it as "authentic".
The tangy flavor of the ring mold contrasts deliciously with the fruit. This recipe came from a Jr. League of Phoenix cookbook. I've used this as a salad, or summery luncheon dish or dessert; it's very versatile. Cooking time is chilling time.
This is a special favorite. It may be served as is for a side-dish or spooned atop hot cooked brown or white rice for a meatless main dish. Use one type of squash or mix them up. Recipe came from Good Housekeeping magazine years ago.
With its old-west dancehall decor and its hearty western dinners (or dainty ladies' lunches), Lulubelle's used to be THE place to eat here in Scottsdale. This pie was the specialty of the house, and people often came just for a slice. Do not be put off by the name; do try this recipe. It is a basic recipe and may be varied with your favorite liqueurs if you choose -- suggestions are at the end. There are shortcuts you can take with this recipe, too. Use a commercially prepared chocolate crumb crust, for example. Two cups thawed Cool Whip may be substituted for the whipped cream.
This is a marvelous tasting hot sandwich with a convenient make-ahead feature. Prepare the sandwiches early and wrap them in foil; bake just before eating. They do require baking; the crockpot or microwave just won't give the same results. Recipe doubles or triples easily. It came from Family Circle magazine about 35 years ago.
Here is another great signature dessert from our famous (but no longer extant) local restaurant Lulubelle's. Lulubelle's was a great place to eat; ladies loved to lunch there. But men ate there, too. The alternate name for this delicious dessert is "Father's Favorite Dessert!" This needs to be made a day ahead.
Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving.
This version of ambrosia is just a little different from the others that are posted. It is easy and yummy and a little more substantial than most ambrosias. Great for a summer treat or a holiday table. You choose! (Cooking time is actually chilling time.)
Did I mention I love the flavor of tart red pie cherries? It's not that familiar a flavor and so people try to figure out what gives this salad its unique taste. A conversation piece, you see. I really treasure this salad recipe. It goes especially well with ham. Cooking time is actually chilling time.
This is a wonderful salad; nothing interferes with the pure grapefruit taste. Make it as sweet or as tart as you like. Cooking time is actually chilling time. Recipe originally came from an old church summer pre-school cookbook, but I tinkered with it a bit.
This is an easy, flavorful dish. Rinsing the canned beans well and draining before adding to the crock pot will eliminate much of the sodium they contain. As unlikely as it seems, I got this recipe from a diet leaflet.
This is an hors d'ourve that makes a marvelous snack or even lunch entree, as well. This is much like a crustless quiche, It is nutritious and not too picante -- a delicious and satisfying blend of 2 kinds of cheese with chilies and other things, all of which make a happy mouth. And remember: happy mouth, happy you!
This wonderful salad was one of my MIL's specialties. Everyone looked forward to her bringing to any family occasion. The addition of cottage cheese makes this, for me, a cooling summer lunch, also. Cooking time is actually chilling time
This is actually a sandwich shared by cookbook author Madeline Westover years ago on a local cooking show. This sandwich is not as wacky as it sounds. Kids love peanut butter and jelly sandwiches with banana slices tucked in, right? This sandwich gives the same ingredients a new form and appeal. Kids love making these, too!
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