Often time is of the essence when preparing a meal for family or guests. In today's world finding tasty recipes that compliment any dinner can readily be obtained by sharing, or from books that provide unique guides to culinary delights. Often cooking success is obtained by an individuals own experimentation with various food items. The first step is a trip to the local food market. Here we can see produce of all sizes, shapes and colors and of course we try to pick the very best. Although many fruits and vegetables are imported to this country, New Jersey farmers can be very proud of their continuing effort to provide the nation with "New Jersey Fresh" especially since New Jersey is known as the Garden State.
Seven Layer Salad
In a 9x13 pan, layer as follows:cut up lettuce (I prefer iceberg) diced bell pepper
frozen peas diced red onion
chopped celery chopped crisp bacon
Spread dressing made of 2 cups mayo plus 2 tbsp. sugar. Top with grated cheese.
Peach Marshmallow Dessert
3 tablespoons butter 2 teaspoons baking powder1/4 cup sugar 1/4 teaspoon salt
1/2 cup corn syrup 1/2 cup milk
1 egg 8 peach halves
2 cups cake flour 1 1/3 cups brown sugar
1 teaspoon ground cinnamon
8 marshmallows
Preheat oven to 350 degrees. Grease 8x12-inch pan. Cream 2 tablespoons butter, sugar, and corn syrup together. Add egg-beat well. Sift flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour into prepared pan; arrange peach halves on top. Cream 1 tablespoon butter with brown sugar and cinnamon; sprinkle over peaches. Bake 40 minutes. Place marshmallows on top of each peach half; return to oven to brown. Yield 8 servings.
Pineapple Salad
2 slices of pineapple ( Low-cal salad dressing)2 oranges 1/2 cup plain yogurt
2 apples 1 tbsp. imitation mayo or low-calorie mayo
1/4 medium melon (honeydew) 2 tablespoons of lemon juice
1/2 pound seedless grapes 1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon honey
Cut pineapple slices into 1/2-inch pieces. Peel and section oranges; remove membranes; cut
sections into pieces. Peel apples and melon; remove seeds; cut into bite-size pieces. Cut grapes in half. Gently mix fruit . Pour dressing over fruit; mix gently. Cover bowl; refrigerate 10 minutes to blend flavors. Yield 4 to 6 servings.
Cheesy Potatoes 'n' Peppers
2 cups chopped onion 4 cups milk6 tablespoons butter 2 cups shredded Swiss cheese
6 tablespoons all-purpose flour 4 pounds thinly sliced potatoes
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
2 jars of roasted red peppers (7 ounces each) drained and chopped
In a large skillet, saute onions in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from heat. Stir in cheese until smooth. Place half of the potatoes in two greased 11x7x2 inch. baking dish. Pour half of sauce over potatoes. Top with half to two-thirds of pepper and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers. Cover; bake at 350 for 1-1/4 hours. Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened. Yield: 12-16 servings.
Watermelons
Slice it, ------put it in salads------enjoy it in smoothies------seedless or with seeds------watermelon is always a favorite.
Berry Smoothie
1/1/2 cups vanilla or plain yogurt 1 cup halved fresh strawberries2/3 cup orange juice 2 teaspoons honey
2 medium ripe bananas, cut into chunks
In blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; best if served immediately. Enjoy!
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