SUMMER'S HARVEST SALAD

SUMMER'S HARVEST SALAD ...a nice summer recipe to try !

INGREDIENTS

• 7 ounces macaroni, * see note
• 1 cup fresh broccoli, flowerets
• 6 ounces shrimp, cooked
• 1 small tomato, chopped
• 1 cup spinach leaves, thinly sliced
• 1/3 cup red onion, sliced
• 1/2 cup Italian salad dressing
• 2 teaspoons salad supreme seasoning
• 1/2 teaspoon salt
• 1 dash cayenne pepper
• 1 boiled egg, grated

INSTRUCTIONS
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper.
Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. The summer recipe is ready to serve 6 to 8 persons.

SUMMER GINGER CAKE

SUMMER GINGER CAKE ....try this nice summer recipe ! a great one !

INGREDIENTS

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup molasses
• 1/2 cup shortening (butter/Crisco)
• 1 egg, beaten
• 1 teaspoon cinnamon
• 1 teaspoon rum
• 1 teaspoon nutmeg
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 cup boiling water

INSTRUCTIONS
Preheat oven to 350°F.
Use any combination of butter and Crisco to equal 1/2 cup in total.
In a large mixing bowl, cream together shortening and sugar.
Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.
Just before you are ready to bake the cake, stir in boiling water.
Pour into a pan lined with buttered wax or parchment paper.
Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at
room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream. This great summer recipe is ready to serve...enjoy the cake ! Nice !

Turkey club sandwich

Try this nice summer recipe.....the famous Turkey Club Sandwich

Ingredients

• 2 tablespoons fat-free mayonnaise
• 2 teaspoons chopped fresh basil
• 6 slices sourdough bread, toasted
• 4 ounces cooked natural turkey breast, sliced
• 3 slices low-sodium bacon
• 2 bibb lettuce leaves
• 4 slices tomato
• 2 ounces Swiss cheese

INSTRUCTIONS

In a small bowl, add the mayonnaise and basil. Stir to mix evenly. Spread 1 teaspoon of the mayonnaise mixture on each slice of bread.To prepare the sandwiches, place 1 slice of bread on a plate. Top with 1 ounce turkey and 1 1/2 slices bacon. Add another slice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomatoes and 1 ounce cheese. Top with the last slice of bread. Place a toothpick in each half of the sandwich and cut the sandwich in the center. Repeat to make the second sandwich. Serve immediately.... hmm..great tasting summer recipe of club sandwich...Enjoy it !
salad-greens-with-pears-fennel-

Tuna pita pockets

Another nice summer recipe...the tuna pita pockets ! A must try one !

Ingredients

• 1 1/2 cups shredded romaine lettuce
• 3/4 cup diced tomatoes
• 1/2 cup finely chopped green bell peppers
• 1/2 cup shredded carrots
• 1/2 cup finely chopped broccoli
• 1/4 cup finely chopped onion
• 2 cans (6 ounces each) low-salt white tuna packed in water, drained
• 1/2 cup low-fat ranch dressing
• 3 whole-wheat pita pockets, cut in half

INSTRUCTIONS

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.Scoop 3/4 cup of the tuna salad into each pita pocket half and the summer recipe is ready to serve immediately...hmmm....great taste. Enjoy it with friends !

Try also this great recipe : Russian Potato Salad

Roasted red pepper and chicken wrap

Another great summer recipe...the roasted red pepper chicken wrap ! Great one !

Ingredients

• 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
• 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches in diameter
• 2 tablespoons hummus
• 1 cup lettuce leaves
• 1/2 cup chopped tomatoes
• 1 roasted red bell pepper, cut into slices

INSTRUCTIONS

Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.
To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap.
Fold in the sides and the bottom of the tortilla up over the filling, then roll to close. Cut each wrap in half crosswise and the summer recipe of roasted red pepper is ready to serve immediately...great and tasty ! Enjoy it for starters meal !

Try this other great recipe : Dutch's Potato Salad

Tossed greens with pasta, fruit and balsamic vinaigrette

Try this nice summer salad recipe....great for outdoors !
Ingredients

For the dressing

• 1 teaspoon rosemary or 1 tablespoon fresh rosemary
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 4 ounces uncooked spiral pasta
• 6 cups mixed greens
• 2 large fresh pears, cored and sliced
• 1/2 cup sliced water chestnuts
• 1/2 cup golden raisins
• 3 tablespoons roasted unsalted soy nuts

Directions

To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately...hmm...great salads is ready. Enjoy !

Salad greens with pears, fennel and walnuts

Tyr this summer salad recipe...the "greens" plus pears,fennel and walnuts...great combinations !
Ingredients

• 6 cups mixed salad greens
• 1 medium fennel bulb, trimmed and thinly sliced
• 2 medium pears, cored, quartered and thinly sliced
• 2 tablespoons Parmesan cheese, grated
• 1/4 cup toasted walnuts, coarsely chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste

Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately....nice salads at your service.... ! Enjoy it !