Veggie Macaroni Salad
2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped celery
1 hard-cooked egg, chopped
2 green onions, sliced
Dressing:
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 cup plain yogurt
1/8 teaspoon celery seed
2 tablespoons sugar
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. 10 servings.
French Onion Portobello Brisket
1 fresh beef brisket (4 pounds)
1 3/4 cups sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 can condensed French onion soup
1/4 cup beef broth
1/2 teaspoon coarsely ground pepper
Fresh sage, optional
Cut brisket in half; place in a 5-quart slow cooker. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, broth and pepper; mix well. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. 9 servings
Fluffy Pistachio Dessert
1/2 cup margarine, softened
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup chopped walnuts
First Layer:
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) nonfat sour cream
1 carton (8 ounces) whipped topping, thawed
Second layer:
3 cups cold fat-free milk
2 packages (1 ounce each) instant pistachio pudding mix
Topping:
1 carton (8 ounces) whipped topping, thawed
2 tablespoons ground walnuts
Cream margarine. Add flour and sugar; blend until crumbly. Stir in walnuts. Press onto the bottom of a 9 x 13 inch baking pan coated with nonstick cooking spray. Bake at 375º for 10-12 minutes or until set. Cool.
In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another mixing bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour. Yield: 24 servings.
