In large bowl,
combine ginger, lemon juice and honey.
Add cantaloupe, honeydew melon and apples and mix gently.
Cover and refrigerate at least 8 hours or overnight, stirring
once. (Just before serving, stir in strawberries.)
Baked Corned Beef Hash
3 lbs corn beef brisket
6 medium white potatoes cubed
1 tsp pepper
Bake corn beef
in oven for 1 hour at 350º.
When almost done chop or cube the corn beef.
Peel and cube the potatoes then boil them until tender, drain
them, and then cut them into small cubes.
Mix the corn beef, potatoes, and pepper.
Spray a baking dish with a light coat of baking spray.
Place the mixture in the baking dish.
Bake again in preheated oven at 350 degrees for 15 minutes
on one side, flip corn beef mixture and bake again for another
15 minutes. If in a rush, microwave mixture for 1 minute, stir, and
then another minute.
Lunch Ideas
Chicken Salad Sandwiches
2 cups leftover chicken
1/2 tsp salt
1/2 tsp pepper
2 stalks of celery
1/4 medium red bell pepper
1/4 small onion
1 small carrot
3 tbsp sweet pickle relish
3/4 cup of reduced fat mayonnaise
Green leaf lettuce
Tomato
Whole wheat or rye bread
(For a sweet touch
add chopped cranberries.)
Shred carrot. Finely chop chicken, celery, red bell pepper,
and onion.
Combine in a bowl.
Add salt, pepper, pickle relish, and mayonnaise.
Stir until well mixed.
Spread on bread and top with lettuce and tomato on spread.
Note #1: If you don't have any leftover chicken, simmer
a chicken breast in a little chicken broth or white wine until
cooked through. Cool and shred.
Note #2: Children, invalids, the elderly and picky
eaters will often consume bread better, especially whole grain,
if you trim off the crusts. Humor them. Cut into diagonal
quarters. The trimmed-off crusts won't go to waste; dry them
for bread crumbs.
Source: SneakyKitchen.com
Carnival Potato Salad
Favorite Recipes of Home Economics Teachers - Salads (1964)
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle,
and onion.
Toss with mayonnaise, salt, and paprika. Chill.
Source: Southern U.S. Cuisine
Green Bean Potato Salad
101 Potato Recipes
1 1/2 pounds slender green beans, ends
trimmed, cut in half
6 small red potatoes, cubed
1 small red onion, thinly sliced lengthwise,
stem to root
1/4 cup Canola oil, (Wesson specified)
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
1 tablespoon garlic salt
1 1/2 teaspoons seasoned pepper
1 teaspoon sugar
Salad Recipe Directions:
In large pot of boiling water, cook green beans about 7 minutes
or until crisp-tender.
Drain and immerse beans in ice water for 5 minutes to stop
cooking process.
Completely cool and drain well. In large pot of water, cook
potatoes until tender.
Repeat cooling procedure with potatoes.
Place beans in large serving bowl.
Add potatoes and onion.
In small bowl, whisk together oil, vinegars, garlic salt,
seasoned pepper and sugar.
Pour dressing over vegetables; toss gently to coat. Cover
and refrigerate 2 hours, tossing a few times during refrigeration.
Remove salad from refrigerator a half hour before serving;
toss just before serving.
Source: Southern U.S. Cuisine
Dinner Ideas
Baked Salmon I
Submitted by: Shannon
1 cup brown rice
2 1/2 cups water
1 lb wild salmon fillet
1/4 cup orange juice
1 tsp dried dill weed
1 tsp dried rosemary
1 tsp dried basil
1 tsp dry mustard
1 tsp lemon pepper
Preheat oven to
350 degrees F (175 degrees C).
In a saucepan bring 2 1/2 cups of water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom
of the pan.
Lay the salmon fillet in the pan, pink side up.
Place cooked rice around the outside of the fish. Sprinkle
the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard,
lemon pepper and sprinkle over the fish and rice.
Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the
salmon is tender and flaky.
Source: AllRecipes.com
Tangy Meat Loaf
1/2 cup catsup
2 tablespoons brown sugar
1/2 teaspoon powdered mustard
4 teaspoons Worcestershire sauce
2 teaspoons seasoned salt
1 1/2 teaspoons onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 egg
2 tablespoons finely-chopped green bell
pepper
1 1/2 cups Wheat Chex® cereal
1 1/2 pounds ground beef
In large bowl combine
catsup, brown sugar and mustard. Reserve 4 tablespoons mixture
for topping.
To remaining mixture, add Worcestershire, salt, onion and
garlic powders, pepper and egg. Blend well.
Stir in green pepper and Chex®.
Let stand 5 minutes.
Break up Chex®. Add ground beef. Mix well.
Shape into loaf in shallow baking pan.
Bake at 350 degrees F for 65 minutes.
Spread top with reserved catsup mixture.
Bake additional 15 minutes.
Tip: Use the leftovers for a meat loaf sandwich for lunch.
Source: RecipeGoldmine.com
Turkey Burgers
2 lb Ground turkey
1/4 lb Bacon
1 tsp Chopped fresh sage leaves
=OR=
1/2 tsp -Dried sage leaves
1 tbsp Unsalted butter
1 lb Mushrooms; thinly sliced
4 Toasted hamburger buns
Mayonnaise
COARSELY CHOP THE
BACON, place in a food processor and process until smooth.
Add the ground turkey and sage and process just until well
mixed.
Scrape into a bowl and form the mixture into 4 patties.
Place in the refrigerator, covered to chill for 20 minutes.
Heat the butter in a medium skillet over medium heat.
Add the patties and cook 4 minutes.
Turn, add the mushrooms and continue to cook 5 to 7 minutes
more.
Remove the patties from the heat and place on hamburger buns.
Garnish with some saut mushrooms.
Serve immediately and offer mayonnaise.
Source:
RecipeSource.com
Caribbean Casserole
1 medium onion chopped
1 tbsp oil
15 oz can stewed tomatoes
16 oz can black beans
1 tsp oregano leaves
1 tsp turmeric
1/2 tsp garlic powder
1 1/2 cups instant brown rice
Stir onion in hot
oil until tender (do not brown).
Add tomatoes, beans (include liquid from both), oregano, turmeric,
and garlic powder.
Bring to a boil.
Stir in rice and cover.
Reduce heat to simmer for 5 minutes.
Remove from heat and let stand for 5 minutes.
Source: RecipeSource.com
Vegetables
Steamed Green Beans with Red
Potatoes
1 lb green beans
4 whole red potatoes
Freshly ground nutmeg
Freshly ground black pepper
To test steamed
green beans for doneness, dip your fingers in cold water and
tweak a bean.
If it bends a little, the beans are crisp-tender; if it bends
a lot, the beans are fully cooked.
The less you cook the beans, the more vitamins they retain.
Source: RecipeSource.com
Baked Sweet Potato Sticks
1 tbsp olive oil
1/2 tsp paprika
8 sweet portatoes, sliced lengthwise
into quarters
Preheat oven to 400 degrees F (200 degrees
C).
Lightly grease a baking sheet.
In a large bowl, mix oliv oil and paprika.
Add potato sticks, and stir by hand to coat.
Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven.
Trim asparagus
and cut each stalk in thirds.
Steam until tender but still crisp. (Thin young stalks took
5 minutes.)
Plunge in ice water; drain.
Wash strawberries, then hull.
Cut strawberries in half; combine with asparagus.
Source: RecipeSource.com
ATTEND
Attention Support Price: $38.95
EXTRESS
Stress Relief Price: $29.95
ATTEND STRATEGY PAC
For Inattentiveness, Memory, and Stress Price: $81.95
