CHAIR CITY PIPER RECIPES---ENJOY!
Janice’s SUMMER’S BEST GAZPACHO
3 cups tomato juice
2 ½ cups finely diced tomatoes (2 large)
All vegetables may be finely chopped in a food processor or chopped by hand for a chunkier soup.
1 cup finely diced yellow or red bell peppers or both (1 small/each)
1 cup finely diced cucumber, peeled or unpeeled as you like
½ cup chunky salsa or 2 finely diced jalapeno peppers (can be eliminated)
1 Tbsp olive oil
1 clove garlic, minced
1 ripe avocado, diced
¼ cup finely chopped cilantro or basil
Combine all ingredients in a large bowl, except avocado and cilantro/basil. Stir well. Cover and chill for at least one hour/up to 24 hours before serving. Garnish with avocado and cilantro/basil.
Makes 6 1-cup servings.
15g carbohydrates 444 mg salt 8g fat 4g protein 4g fiber
You can cut the sodium by using low-salt tomato juice and salsa and/or by eliminating the salsa and adding freshly diced jalapeno peppers or a tsp of chili powder.
Janice’s CHILLED CUCUMBER SOUP
1 large cucumber, peeled, chopped
1 cup light sour cream
¼ cup fresh dill, chopped
½ tsp salt (optional or use ¼ tsp sea salt)
1/8 tsp ground white pepper (optional)
2 cups fat-free low sodium chicken stock
fresh dill sprigs
Place all the ingredients, except chicken stock and dill sprigs, in the food processor until smooth puree. Transfer to a large bowl; stir in chicken stock. Cover and chill at least 2 hours/up to 24 hours. Ladle into bowls; garnish with dill sprig.
Makes 4 1-cup servings
Total fat 4g Saturated fat 2g Protein 3g Carbs 6g Dietary fiber <1g Sodium 236 mg
Paula’s Broccoli Salad
Chop:
4 cups Broccoli 1 small onion (Vidalia)
cheddar cheese (small chunks) 1 cup carrots (optional)
Add the above to ½ cup each: Raisins, Nuts (walnut or peanuts)
Dressing:
1 cup mayonnaise or equiv. – or ½ sour cream or yogurt
½ cup sugar or equiv.
¼ cup vinegar
Pour over veggies & mix well. Serve Chilled. Keeps well.
Linda’s Cranberry Jello Salad
1 ¾ C. boiling water 1 can whole berry cranberry sauce
1 reg. sized can crushed pineapple 16 oz sour cream
2- 3 oz. pkgs. Cranberry jello (if you can’t find it at your store just use raspberry)
Mix jello and water.
Add cranberry and pineapple (do not drain) and mix well.
Put half of this mixture in a 9 x 13 glass dish and refrigerate till set (about 2 hours).
****Keep second ½ of mixture at room temperature until you are ready to use it.****
Spread sour cream over the set layer of jello.
Pour second half of jello/cranberry/pineapple mixture over sour cream.
Refrigerate until set.
I find it best to make a day ahead.
Gaylon’s Corn/Pea/Green Bean Salad (recipe from a quilting friend in AZ)
1 can French cut green beans – drained
1 can shoe – peg corn – drained
1 can LaSueur baby peas – drained
1 C. each diced celery, diced sweet onion, and diced fresh red pepper (if not available pimento can be substituted)
*optional: add sliced summer squash or zucchini
Marinate all the above in:
¾ C. vinegar (I like the flavor apple cider vinegar adds.)
½ C. sugar
½ C. oil ( I prefer canola oil)
Cover and refrigerate. Flavors blend best if made a day ahead of use. Serve cold. This recipe keeps really well.
Linda’s Snack Mix
1- 15 oz bag each of thin stick pretzels and mini twist pretzels is what the original recipe calls for. I add a small bag of waffle pretzels, a bag of goldfish crackers, a box of Cheez-It cheddar crackers and nuts. Use your imagination for fun alternatives!!!
1. Place above ingredients in a large plastic bag (I have used grocery bags but prefer the Hefty 2.5 gallon bags cause they can be sealed. When the liquid is added it can be messy and they never leak.) Shake to mix.
2. Combine 1-16 oz bottle of Orville Redenbacker’s Popping Oil, 1 TBL dill weed, 1 TBL garlic powder, 1 package of dry Hidden Valley Ranch dressing mix. If I add extra dry ingredients (above) I often add ¼ C. of canola oil in this step. Shake this up really well.
3. Pour the liquid mixture into the plastic bag with the pretzels, et al. Shake and turn to coat contents as evenly as possible. Allow to “marinate” at least overnight turning/shaking the bag as often as you think of it. Overnight allows the “marinade” to be absorbed into the pretzels, et al. If stored in an air- tight container, the snack mix keeps very well----if it lasts that long!