Recipe Talk

Old Dutch family recipe was in Women's World Thanksgiving or Christmas issue a few years ago. Used gouda cheese, croutons, summer savory, green beans, bacon. Tried to reconstruct from memory but everybody said was not as good as last year. Help!

Green Bean Salad with Greek Olives and Feta Cheese

Kalyn's Kitchen Featured in Woman's World Magazine

Green Bean Salad with Greek Olives and Feta Cheese

about 4 cups fresh green beans

1 red onion, cut in half crosswise, then into slivers the same size as the beans

1/2 cup or more small Greek Olives, drained well (pitted olives would be great in this)

6-8 oz. crumbled feta cheese

Dressing:

3/4 cup purchased red wine vinaigrette or balsamic vinaigrette (with no sugar)

1 T. Dijon mustard

1 tsp. dried thyme

1 tsp. dried oregano

1/s tsp. fresh ground black pepper

Break off ends of beans and break or cut into 2 inch pieces. Steam beans until barely tender-crisp, about 5 minutes, then plunge into cold water with ice cubes to stop cooking. Let beans drain very well. Combine beans, olives, and onions in plastic or glass container with a lid, pour dressing over and stir a few times so all vegetables are well covered. Chill several hours to allow flavors to blend. Just before serving stir in feta cheese.

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Coconut Rice

recipe by SouthernBell

This recipe is from "Woman's World", February 7, 2006. Excellent side dish!

8 servings

30 minutes 10 mins prep

1 cup sweetened flaked coconut

3 tablespoons butter

1 tablespoon fresh ginger, minced and peeled

3/4 teaspoon salt

1/4 teaspoon pepper

1 (13.5-14 ounce) can light coconut milk

1 1/2 cups basmati rice, uncooked

1 (10 ounce) package frozen peas, thawed

In dry pot over medium heat, cook coconut, stirring until lightly browned. Remove from pot. Set aside.
In same pot, melt butter over medium heat. Add ginger, salt, and pepper' cook until softened. Add coconut milk and 1 1/2 cups water. Increase heat to high; boil.
Stir in rice. Reduce heat to low; cover. Simmer 12-15 minutes. Remove from heat. Stir in peas and coconut flakes. Cover; let stand 5 minutes.

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Sunday, July 10, 2005

SNACK ATTACK! Grandma's Vegetable Dip

Kalyn's Kitchen Featured in Woman's World Magazine

When I was a kid, one of my Grandmas made a fantastic dip that she served with carrots and celery as an appetizer at family dinners. We called it "Vegetable Dip" as if there was only one kind of dip that could possibly be served with veggies. Now mind you (I'm revealing some pretty personal information here) this was in the 50's, way before the introduction of Ranch Dressing to the American culinary scene.

Now that I am eating the low carb way, I often make Ranch Dip using a package mix and eat it with celery, snow peas and red pepper strips, all very low carb veggies. But if you don't have a package of mix on hand, here's a great recipe for vegetable dip like my Grandma used to make.

Grandma's Vegetable Dip

1 cup sour cream (regular or light)

1 cup mayo (regular or light, but not fat free)

1 tsp. grated onion

2 tsp. dill weed

2 tsp. Bon Appetit

Combine ingredients either using a food processor or just whip together in a bowl.

Chill an hour or so before serving. This will keep in the refrigerator for several weeks.

Note: If you don't want to grate the onion (it does get your fingers smelling pretty bad) you could use onion powder (not onion salt). However, Grandma always used fresh onion!

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PENNSYLVANIA DUTCH GREEN BEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sl Bacon, diced
2 ts Cornstarch
1/4 ts Dry mustard
1 tb Packed brown sugar
1 Small onion, sliced
1/4 ts Salt
1 cn Cut green beans (#303)
1 tb Vinegar
1 Hard cooked egg, chopped

Cook bacon until crisp, remove from skillet. Add
onion to 1 tbs. bacon drippings, cook until tender.
Blend in cornstarch, salt and mustard. Drain beans,
reserving 1/2 c. liquid. Stir in reserved bean
liquid. Cook, stirring constantly until thickened and
translucent. Blend in sugar and vinegar. Add beans.
Heat through. Top with crumbled bacon and chopped egg.

Dijon Green Bean Salad

recipe by ~Shellbelle73~

This recipe is from Woman's World magazine.

4 servings

10 minutes 5 mins prep

1 lb green beans

1/2 cup chopped onions

1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon italian seasoning

1 teaspoon salt

1 teaspoon pepper

1 cup cherry tomatoes, halved

Over high heat bring a large pot of water to a boil.
Add green beans and onion, cook for 5 min.
Drain, rinse with cold water until cooled.
Pat dry with paper towels.
In a large bowl whisk together olive oil, lemon juice, dijon mustard, italian seasoning, salt and pepper.
Add green beans.
Toss to coat with dressing.
Gently stir in tomatoes.
Enjoy.