Copper Pennies or Marinated Carrot Salad

This simple recipe for marinated carrots is great for summer and dining outside. The dressing is oil and vinegar based, not mayonnaise based, making it safe at room temperature for long periods of time. The dressing is sweet and sour, not strong at all, making it kid-friendly if the children in the family like carrots. This recipe is another that comes from the church cookbook where we worshiped when we lived in Aptos, California. Some of the best cooks in the world attended this church and contributed to this dearly loved cookbook that is full of memories of long ago. Blessings...

Recipe:

2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar

1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.

The main dish salad is Tuna Macaroni Salad posted on 5/27/2014 and Greek Tomato and Cucumber Salad, posted on 5/29/2014, is served alongside with the Copper Pennies.

Greek Tomato and Cucumber Salad

A few years ago, I came across this tomato and cucumber salad recipe in a spice catalog and decided to give it a try. Greek Seasoning was new to me at that time, but now I use it regularly. Summer is a perfect time to make salads using tomatoes and cucumbers from the farmers market or maybe right out of your own home garden. The flavors in this salad aren't overly strong and the salad will keep in the refrigerator for a few days, just drain off some of the marinade as the tomatoes and cucumbers will release moisture. The main dish salad seen in this photo is Tuna Macaroni Salad which was posted on 5/27/2014. I'll post the carrot salad recipe tomorrow. Blessings...

Recipe:

5 small tomatoes
1 cucumber
1 small red onion, 1/2 cup (I have used other kinds with good results)
1 tbsp. Greek Seasoning
1 tbsp. water
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix the Greek Seasoning with the water in a small bowl and let stand for 5 minutes.
2. Wash the tomatoes and remove the stems. Cut into wedges and place in a serving bowl.
3. Peel the cucumber and cut into 1/4" thick slices, cut slices in half and add to the bowl. Peel the onion and chop; add to the bowl.
4. Whisk the remaining dressing ingredients into the Greek Seasoning and water until well blended. Stir dressing into salad, cover and chill for a few hours. The longer you marinate the vegetables the better the flavor.

Yield: 4 - 6 servings
Note: A can of small white beans, rinsed and drained, added to the salad makes a good lunch salad.

Tuna Macaroni Salad

Macaroni salad is a favorite in our family any time of the year and with the addition of a can of tuna, a side dish becomes a main dish. Tuna and macaroni are pantry staples in most homes so dinner can quickly and inexpensively be prepared with what is readily available. A wonderful plus with most salad recipes is that almost any ingredient can be substituted with whatever you have available. Keep it simple. The most important thing is the family gathering together for the evening meal at the end of a long day. Blessings...

Recipe:

1-1/2 cups elbow macaroni
3/4 cup mayonnaise, I use lite
2 tbsp. apple cider vinegar
1 tbsp. wet mustard
1 tbsp. sugar (if needed)
1 tsp. salt
1/4 tsp. black pepper
1 cup sliced celery
1 cup chopped sweet green or red pepper
1/4 cup finely chopped onion
1 can (6 oz.) tuna, drained and flaked

1. Cook pasta according to package directions; drain and rinse under cold running water to cool.
2. In a large bowl combine the mayo, vinegar, mustard, sugar (if using), salt and pepper.
3. Add remaining ingredients and toss to coat. Cover and chill to blend flavors.

Yield: 6 cups
218 calories per cup if using lite mayo
2 gms. fiber

Blueberry Banana Salad

This lovely recipe comes from our local newspaper. The original recipe called for sour cream which seemed a little strong with the fruit, so when I made the recipe again the next evening I used vanilla yogurt instead. The yogurt has the wonderful creaminess of sour cream but isn't as tart, so it works great as a fruit salad dressing. We loved the addition of fresh blueberries to the traditional bananas and mandarin oranges that are so familiar in fruit salads. Do prepare the salad in advance for the best flavor. Blessings...

Recipe:

2 cups sliced, firm bananas (about 2 bananas)
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained (1 cup)
1/2 cup miniature marshmallows
2 tbsp. flaked coconut
1/2 cup vanilla or French vanilla yogurt

Combine bananas, blueberries, oranges, marshmallows and coconut in a serving bowl. Gently stir in yogurt.
Refrigerate for two hours before serving to blend flavors.

Yield: 4-6 servings

Apricot Banana Bread

Traditionally, banana nut bread is just that; a sweet quick bread that is made with ripened bananas and some kind of chopped nuts. For this recipe, chopped dried apricots and bran cereal have been incorporated to give the bread a different taste and added nutrition. These added ingredients make this bread a great addition to the breakfast menu, or as a healthy snack. This wonderfully moist and flavorful quick bread recipe comes from a Taste of Home cookbook. Blessings...

Recipe:

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe banana (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped pecans or walnuts

1. In a large mixing bowl, cream butter and sugar. Add eggs; mix well.
2. Combine banana and buttermilk in a small bowl.
3. In another bowl combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with banana mixture beginning and ending with flour.
4. Stir in bran, apricots and nuts.
5. Scrape into a greased 9 x 5 x 3-inch loaf pan.
6. Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool 10 minutes before removing from pan to a wire rack.

Yield: 14 slices
208 calories per slice
3 gms. fiber

Ham 'n' Cheese Pie

Do you remember the days of the "impossible pie" recipes on the back of the Bisquick boxes? Goodness, these go back a long way! Well, I found this recipe in a Taste of Home cookbook and decided to give it a try since I hadn't made an "impossible pie" in years. The combination of cheeses, ham and bacon are traditional in quiche and taste great for brunch, lunch or dinner. In the "impossible pie" recipes there are no crusts. The custard is formed by the combination of Bisquick, eggs and milk. So easy, and very tasty! I was curious to go to the Bisquick website to see if there were any of these kinds of recipes posted and there are. If you might be interested in checking out the site it is http://www.bisquick.com Blessings...

Recipe:

1 cup diced fully cooked ham
3/4 cup shredded Swiss cheese
5 bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
3 tbsp. chopped onion
3 tbsp. chopped green pepper
1 cup milk
2 eggs
1/4 cup biscuit/baking mix such as Bisquick
1/4 tsp. salt
1/8 tsp. pepper

1. In a greased 10-inch quiche dish or pie plate (see note), layer ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper.
2. Place the remaining ingredients in a blender in the order given; blend for 30-40 seconds. Pour over meat and cheese; do not stir.
3. Bake, uncovered, in a 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Yield: 6-8 servings
Note: I baked the pie in a 10-inch quiche dish and it was incredibly thin, as you can see in the picture. In the future I will use a 9-inch pie plate. Since the pie will be thicker it might need a few more minutes of baking time.

Italian-Style Broccoli

This simple recipe for broccoli goes together very quickly and tastes wonderful alongside just about any main dish. The Italian flavor comes from the simplicity of a bit of garlic and onion sauted in olive oil. The flavors are not strong, which is nice since broccoli tends to be a stronger flavored vegetable on its own. Add a sprinkling of freshly grated Parmesan cheese and you have a delicious way of serving this tasty, good-for-you vegetable. Blessings...

Recipe: 

1/3 cup finely chopped onion

1 garlic clove, minced

2 tbsp. olive oil

1-1/2 lbs. fresh broccoli, cut into 2-inch spears

1/4 cup water

1/2 tsp. salt

1/4 tsp. chili powder
grated Parmesan cheese

1. In a large skillet, saute onion and garlic in oil for 2-3 minutes.

2. Stir in the broccoli, water, salt and chili powder. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until broccoli is crisp-tender. Spoon into serving bowl and sprinkle with Parmesan cheese.

Yield: 4-6 servings 

Note: My niece made this dish for her family using frozen broccoli and she said it worked well.