Kim's Bridal Shower

Joan prepared these items for the gathering:

Cranberry-Lemon Sipper

1 12-ounce can frozen pink lemonade concentrate

1 6-ounce can frozen cranberry juice cocktail concentrate

1 2-liter bottle of lemon-lime carbonated beverage

Cracked ice

Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings. This is a great drink for a hot summer day.

White Bean Salad

1 19-ounce can Cannelloni beans, rinsed and drained

1 large stalk celery, thinly sliced

1/2 roasted red pepper, chopped

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Coarse salt

Ground black pepper

1/2 cup basil leaves, torn

Place beans, celery, red pepper, vinegar and oil in a medium bowl. Toss until well combined.

Adjust seasonings with salt and pepper. Add basil and serve immediately or chilled.

Blueberry & Tortellini Fruit Salad

1/2 cup low-fat poppy seed dressing
1 9-ounce package three-cheese tortellini
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 11-ounce can Mandarin orange segments, drained
3/4 cup green grapes
1/4 cup sliced almonds

Cook pasta according to directions, drain.

In large bowl add pasta and salad ingredients, pour dressing over it all and toss lightly.

Refrigerate until ready to serve.

Makes 6 to 8 servings.

Mint Chocolate Chip Cheese Ball

This Recipe Exchange was sent by Rita.

12-oz. pkg. mini semi-sweet chocolate chips
12-oz. pkg. peppermint candies
8-oz. pkg. cream cheese, softened
1 c. chopped pecans
chocolate sugar wafers

Blend chocolate chips, peppermint candies and cream cheese together;
roll in pecans. Serve with chocolate sugar wafers.

Mock Crab Spread: Appetizer

This Recipe Exchange was sent by Amy.

1 14 oz. can artichoke hearts, cut up
1 cup mayo
1 cup Parmesan Cheese
1 can rotel tomatoes (mild), drained.
Dash of garlic powder
Paprika sprinkled on top

Mix first 5 ingredients together and spread in dish. Sprinkle with paprika. Bake at 350 for about 30 minutes until golden brown on top. Serve with Tortilla chips.

Chocolate-Chip Banana Muffins

Wisconsin family and friends involved us in an email Recipe Exchange.

This recipe was sent by Heather.

1 stick butter, softened (or 1/2 c. butter)
1 c. sugar
2 eggs
1 tsp. baking soda
1/2 c. sour cream
2 bananas, mashed well
1 1/2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.

2. Cream the butter and sugar with a mixer. Add eggs and mix well.

3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.

4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 25-30 minutes. Recipe makes approximately 1 1/2 dozen.

Eggs Florentine Casserole

On this Father’s Day 2009, Spring sliped away at 1:45 this morning, according to the U.S. Naval Observatory. The sun reached its summer solstice in the Northern Hemisphere.

Joan rose early and prepared this casserole for our brunch. Michael was home for the weekend and he joined us at the table. While the day outside got off on a dreary, misty start, this dish immediately transformed the gloom into smiley faces.

Makes 6 servings

Prep 10 minutes

Bake at 375º for 40 minutes

1 large potato, about 10 ounces, diced
12 eggs
1 cup reduced-fat shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 packages (10 ounces each) frozen chopped spinach,
thawed and water squeezed out
2 ounces Canadian bacon, finely chopped

1 - Place potato in micro-safe dish. Add 1/2 cup water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.

2 - Heat oven to 375º. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3 - In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.

4 - Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375º for 40 minutes or until set in center. Cool slightly before serving.

Source: May 2009 Family Circle - p. 199.

Italian Salad Soup

In her nutrition column this morning Christine Gutelius discussed fiber. Gutelius featured this soup made with high fiber vegetables and whole grains.

Joan prepared the soup and served it with grilled chicken sandwiches.


Italian Salad Soup

Makes about 8 cups

1 tablespoon oil

1 small onion, chopped

1/2 cup thinly sliced carrot

1/2 cup sliced celery

2 cloves garlic, minced

4 cups leaf or Romaine lettuce or other greens, coarsely chopped

4 cups chicken or vegetable broth

1/2 cup dried lentils

1 1/2 teaspoons dried basil (or 1 tablespoon fresh basil)

14-ounce can crushed tomatoes

1/4 cup uncooked quick-cooking brown rice

Heat oil in large pan and saute onion, carrot, celery, garlic and lettuce for 5 minutes. Add broth, lentils and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add tomatoes and rice. Cover and simmer another 10 minutes or until lentils and rice are tender.

Tilapia Puttanesca

Venturing into the freezer, Joan discovered some tilapia. She used this mild slightly sweet, fine texture meaty fish to create this tasty meal.

Start to Finish: 25 minutes

1 lb. skinless fresh or frozen tilapia fillets
1/8 tsp. salt
1/2 medium red onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1/2 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 cup pitted black olives
1 Tbsp. capers, drained (optional)
2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet cook onion in olive oil over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia filltets.Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minute more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.

Makes 4 servings.

Joan serve this dish over brown rice.