Spud Light Potato Salad

>> Saturday, May 23, 2009

Recipe by Food Connection

2 lbs. small red potatoes
3 tablespoons apple cider vinegar
1 tablespoons EVOO (extra virgin olive oil)

1/2 cup onion, finely chopped
3 hard-cooked large eggs, chopped
3/4 cup light mayonnaise
2 tablespoons mustard
salt and pepper to taste


Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2 inches cubes. Place potatoes in a large bowl; sprinkle with vinegar and EVOO. Add onions and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss to coat. Cover and chill 1 hour.  Enjoy!


Rosemary's Oven Roasted Red Potatoes

>> Thursday, May 21, 2009

Recipe by Food Connection

1 lbs. small new red potatoes, scrubbed and dried 
2-3 tablespoons E.V.O.O. (extra virgin olive oil)
4 cloves garlic, crushed
1 teaspoon dried rosemary

Preheat the oven to 350 degrees.
Cut potatoes into quarters.  In a large bowl, mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.  Enjoy!


Citrus Punch

>> Wednesday, May 20, 2009

Recipe by Food Connection

1-12 oz. orange juice(frozen)
1-12 oz. lemonade(frozen)
1-12 oz. limeade(frozen)
1 package of frozen strawberries
3 cans of water
1 liter ginger ale

Mix juices and strawberries. Add ice. Pour ginger ale when ready to serve.  Enjoy!


Sweetie Strawberry Cannoli Parfaits

Inspired by Food Network 

1 pound strawberries, hulled and sliced
3 tablespoons sugar
1 lime juice
2/3 cup heavy cream (See note)
1/3 cup powdered sugar (See note)
1 cup ricotta cheese
1 teaspoon ground cinnamon
1/4 cup unsalted pistachios, chopped, optional
24 almond-flavored crisp cookies, crushed
Miniature semisweet chocolate chips, optional
ladyfingers for decoration (optional)

In a medium bowl, combine the strawberries, sugar, and lime juice. Let stand until juices form and toss to coat the strawberries.

In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.

Place a layer of crushed cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips and ladyfingers.  Enjoy!

Store-bought whipped cream can be used instead of heavy cream and powdered sugar to make it quicker.


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