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3 oz. cream cheese, softened
1 t. salad dressing
2 t. horseradish sauce
2 T. pickle relish
5 slices luncheon meat
Blend cheese, salad dressing, horseradish and pickle relish. Spread between slices of meat and refrigerate. Cut into wedges if round or strips if rectangular.
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1 small red onion, diced
1 can of diced tomatoes
1 lb. lean ground beef
1/2 c. dill pickles, diced or prepared pickle relish
1 C. ketchup
1 T. prepared yellow mustard
8 c. romaine lettuce
1 C. shredded cheddar cheese
Cook the ground beef and onions until done. Combine the pickles, ketchup and mustard. Add the ground beef. Spoon over lettuce and top with tomatoes and cheese.
6 servings
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1 C. butter, softened
1 C. sugar
1 t. vanilla extract
1/2 t. almond extract
1 egg
2 t. baking powder
3 C. flour
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and egg.
4. In a separate bowl, combine baking powder with flour and add a little at a time to wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. Do not chill dough! Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
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2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 C. butter
1/2 C. applesauce
3/4 C. brown sugar
2 eggs, beaten
1 t. vanilla extract
1 t. cinnamon
3 bananas, mashed
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon. In a separate bowl, cream together butter, vanilla and brown sugar. Stir in eggs, applesauce and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 1 hr. 15 minutes or until a toothpick comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Servings: 12
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8 oz. small pasta of your choice
1 can (15 oz.) black beans, drained and rinsed
1 can (4 oz.) green chilies, drained
2 med.roasted peppers, diced
1/2 C. chopped green onions, optional
6 oz. mozzarella or Swiss cheese, cubed
Dressing:
1/2 C. low-fat Mayo
1/4 C. fat-free sour cream
1 t. chili powder
1/4 t. cumin
Dash of hot pepper sauce
Dash of onion salt and garlic salt
Salt and pepper to taste
In a large saucepan, cook macaroni in salted water until al dente. Drain and rinse under cold water. Drain well and place in a large bowl. Add beans, green chilies, roasted peppers, onions and cheese. Set aside.
In a small bowl, combine Mayo, sour cream, chili powder, cumin, pepper sauce and salt and pepper. Add to macaroni mixture. Mix gently. Refrigerate until ready to serve.