McCarty Metro Recipe Page The McCarty Metro's new recipe section are favorite dishes submitted by our readers. Here is your chance to share your favorite recipe, or just show off to the rest of the world. Each month has a theme. Send in your recipes (as many as you wish), but stick to the next month's theme. Below, you will find what each month has planned, and a submission form. I would like to get at least one recipe from every reader.. . "So what's the deal with brunch, I mean that if it's a combination of breakfast and lunch, how comes there's no lupper or no linner."
-Jerry Seinfeld |
July Submitted Salad Dishes
. | Dish & Chef | Ingredients | Directions | Ramen Noodle Salad
Karen Burcar
| 2 pkgs. cole slaw
1 bunch chopped green onions
1 c. salted sunflower seeds
1/2 c. blanched slivered almonds
1 c. chopped green pepper
2 pkg. Ramen noodles (I use beef)Dressing:
1 c. olive oil
1/2 c. sugar
1/4 c. cider vinegar
2 seasoning packets from the Ramen noodles | Make the dressing. Mix everything together except for the dry Ramen noodles.
Crush the noodles and add to the salad just before serving.
| Grilled Bell Pepper and Zucchini Salad
Mac | 1 red bell pepper, halved, cored, seeded
1 yellow bell pepper, halved, cored, seeded
1 green bell pepper, halved cored, seeded
2 zucchini, cut into fourths lengthwise
2 tbsp. olive oil, for brushing
DRESSING
2 tbsp. balsamic vinegar
4 tbsp. olive oil
2 tsp. fresh chopped oregano
salt and pepperOPTIONAL: 4 oz/115 g feta cheese (drained weight), cubed, to serve | Preheat grill pan over high heat. Cook bell peppers on grill pan until skins blackened and flesh soft (about 2 min. on each side). Remove from grill pan and wrap in damp paper towels until cool enough to handle.
Brush zucchini pieces with oil, place on hot grill pan, cook until soft and well browned on both sides (@2 min. each side). Remove, place on large shallow serving dish.
Remove paper towels from bell peppers and peel off skins. Cut each piece into 4 strips and add to zucchini. Sprinkle vinegar and olive oil over veggies and mix well. Toss with oregano. Season to taste.
Cover with plastic wrap and leave in cool place, or in refrigerator, for 3-4 hours. Before serving, stir thru once and add feta cheese, if using. Serve salad at room temp.
(This recipe was in a Father's Day present) | Antipasto Salad
Kristen | 1/2 lb salami, cubed
1/2 lb mozzarella, cubed
1/2 lb ham, cubed
1 jar artichoke hearts, drained
1 lb cherry tomatos
1 bottle ceasar dressing | mix all together
| Bag o' Salad
Lake | 1 Bag of pre-wash and pre-chopped Iceberg Lettuce
Salad dressing of your choice | Tear open bag of salad and pour some in a bowl. Top with salad dressing of your choice.
Eat
To liven up your salad experience, garnish with a six-pack, grill a steak, and toss out the salad. | Green Bean & Pasta Salad
Margaret
| 1 tsp garlic powder
1/4 tsp dill weed, crushed
1/2 tsp herb & spice seasoning
1 tbsp olive oil
1 16 oz can green beans (Del Monte cut)
1 14 1/2 oz can stewed tomatoes
2 cups uncooked pasta shells | In a skillet, cook garlic, dill weed and seasoning in oil for 1 minutes. Drain the liquid from the can of green beans into skillet and set the beans aside. Add tomatoes and bring to a boil. Cook uncovered over medium heat for 10 minutes. Stir in pasta. Reduce heat. Cover and simmer about 18 minutes. Add beans during the last 5 minutes. | Sweet Potato Salad
Kelly | 1/2 pound bacon
3 cups diced cooked sweet potatoes
2 cups pineapple chunks
1/2 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons lime juice
1/2 teaspoon freshly ground pepper
1/2 cup macadamia nuts
romaine leaves | Cut up the bacon slices into pieces and fry in a skillet until well browned. Drain on paper towels. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and toss lightly. In a small bowl combine the mayo, mustard, lime juice and pepper. Add dressing to the potato mixture and mix lightly but thoroughly. Just before serving, stir in the macadamia nuts. Serve on top of romaine leaves. | Layered Lettuce Salad
Karen McCarty | chipped lettuce
sliced celery
sliced green pepper
chopped onion
frozen peas (do not cook)
mayonnaise
bacon bits
shredded cheddar cheese | Layer first five ingredients in bowl or flat pan. Spread a layer of mayonnaise over top. Sprinkle with bacon bits and cheese. Refrigerate 24 hours.
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| . | . | August Is Recipe of Your Choice Month
. January
Soup | February
Dessert | March
Ethnic Dish | April
Brunch Dish | May
Chicken | June
BBQ | July
Salad | August
Your Choice | September
30 Min. Meal | October
Casserole | November
Side Dish | December
Cookies |
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