Blue Cheese and Grape Coleslaw
1 package (14 oz.) coleslaw mix
3/4 cup sliced almonds, toasted
3/4 cup quartered green grapes
3/4 cup quartered seedless red grapes
1/2 cup crumbled blue cheese
3 bacon strips, cooked and crumbled
1/4 teaspoon pepper
3/4 cup coleslaw salad dressing
Combine first seven ingredients. Pour dressing over salad, toss to coat. Refrigerate 1 hour. Make 8 servings
Basil Corn and Tomato Bake
2 teaspoons olive oil
1 medium onion, chopped
2 eggs
1 can condensed cream of celery soup, undiluted
4 cups fresh or frozen corn
1/3 cup shredded mozzarella cheese
1 small zucchini, chopped
1 tomato, seeded and chopped
3/4 cup soft whole wheat bread crumbs
1/3 cup fresh basil, minced
1/2 teaspoon salt
Additional minced fresh basil; optional
Heat oven to 350º. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11×7 inch greased baking dish. Bake uncovered 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil. Makes: 10 servings
Salisbury Steak with Gravy
1/2 cup milk
14 saltines, crushed
2 tablespoons dried minced onion
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 jar (12 oz.) gravy
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
Combine milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8 inch baking dish coated with cooking spray.
In a small bowl, combine the gravy, ketchup, Worcestershire sauce and pepper; pour over patties. Bake, uncovered, at 350º for 50-55 minutes or until a thermometer reads 160º.
Happy Cooking!
