2 bunches spinach - wash & drained
1/2 pt. strawberries - hulled & sliced
1/2 c. sugar
1 tbsp. poppy seeds
1/4 tsp. worchestershire sauce
1/2 c. veg. oil
1/4 c. cider vinegar
Toss spinach and strawberries in salad bowl. Blend together remaining ingredients for dressing. Drizzle over salad and serve. all ingredients in saucepan.
Recipe borrowed from Mid-Lakes Navigation.
Prep: 5 min. Total: 10 min.
1/2 cup Kraft Mayo Light Mayonnaise
1/2 cup plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice
MIX all ingredients in saucepan.
COOK on low heat 5 min. or until heated through, stirring constantly.
SERVE over hot steamed fresh asparagus sugar snap peas or broccoli.
Makes 1 cup or 8 servings, 2 Tbsp. each.
JAZZ IT up: Serve sauce over vegetables as directed, then garnish with chopped fresh parsley or finely chopped red peppers.
Southerners sure have taken a liking to their sweet potatoes and thank goodness they'll never stop creating new ways to serve them up!
1 cup chopped pecans
1 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup (1 stick) butter softened, divided
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cans (29 ounces each) sweet potatoes, drained and mashed (see Note)
Preheat the oven to 350°F. In a medium-sized bowl, combine the pecans, brown sugar, flour, and 1/4 cup butter; mix until crumbly, then set aside. In a large bowl, combine the remaining ingredients, including the remaining 1/4 cup butter; mix well. Spoon into a 3-quart casserole dish that has been coated with nonstick cooking spray. Sprinkle the pecan mixture evenly over the potato mixture and bake for 45 to 50 minutes, or until heated through and bubbly.
6 to 8 servings
Note: Canned sweet potatoes and yams are practically interchangeable, and in some parts of the country you can get only one or the other. Either one can be used in this recipe.
Borrowed from Mr. Food’s Simple Southern Favorites p. 239.
Two 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp Cheddar cheese
One 10 3/4-ounce can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed Ritz or cheese crackers
2 tablespoons butter, melted
1. Preheat the oven to 350°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.
2. In a large mixing bowl, combine the broccoli, mayonnaise, cheese, soup, and eggs. Mix well with a metal spoon (the mixture is rather stiff and could break the handle of a wooden spoon). Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes, or until set and browned.
Serves 8 to 10
Borrowed from Paula Deen & Friends - Living It Up, Southern Style p. 49.