Difficulty: *
Ingredients:
1 bag coleslaw mix (shredded cabbage and carrots) - 16 oz.
1/2 cup chopped fresh cilantro
2 cans (11 oz each) Green Giant Mexicorn whole kernal corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
1/2 teaspoon salt
3/4 teaspoon ground cumin
1. In a very large bowl (4 qt.), toss coleslaw mix, cilantro and corn.
2. In container with tight-fitting cover, place oil, lime juice, salt and cumin. Shake well. Pour over coleslaw mixture, toss.
3. Cover; refrigerate 1 to 2 hours to blend flavors before serving.
Zesty Lemonade
Difficulty: *
Ingredients:
1 can (12 oz.) Lemonade
1 bottle Fresca
1 lemon, sliced
Mix Lemonade per can instructions in gallon container. Fill remainder of container with Fresca and stir. Mixture is slightly tart. If you'd like a somewhat sweeter drink, add 1/2 cup of sugar and stir until dissolved. Serve over ice and top with a sliced lemon.
Ingredients:
1 can (12 oz.) Lemonade
1 bottle Fresca
1 lemon, sliced
Mix Lemonade per can instructions in gallon container. Fill remainder of container with Fresca and stir. Mixture is slightly tart. If you'd like a somewhat sweeter drink, add 1/2 cup of sugar and stir until dissolved. Serve over ice and top with a sliced lemon.
Sparkling Rasberry Lemonade
Difficulty: *
Ingredients:
1 package (10 oz.) frozen raspberries in syrup, thawed
1 can (12 oz) frozen pink lemonade concentrate, thawed
1 can (11 1/2 oz.) frozen raspberry juice cocktail concentrate, thawed
6 cups water
2 cans (12 oz each) lemon-lime carbonated beverage
1/2 lemon, thinly sliced
1. Into 1 ice-cube tray, carefully spoon raspberries with syrup. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.
2. In large glass or plastic container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate.
3. Just before serving, stir carbonated beverage into lemonade mixture. Put raspberry ice cubes into cup, pour lemonade mixture over top. Garnish with lemon slices.
Ingredients:
1 package (10 oz.) frozen raspberries in syrup, thawed
1 can (12 oz) frozen pink lemonade concentrate, thawed
1 can (11 1/2 oz.) frozen raspberry juice cocktail concentrate, thawed
6 cups water
2 cans (12 oz each) lemon-lime carbonated beverage
1/2 lemon, thinly sliced
1. Into 1 ice-cube tray, carefully spoon raspberries with syrup. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.
2. In large glass or plastic container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate.
3. Just before serving, stir carbonated beverage into lemonade mixture. Put raspberry ice cubes into cup, pour lemonade mixture over top. Garnish with lemon slices.
Mangoritas
Difficulty: *
Ingredients:
1 can (10 oz) frozen margarita drink mix
1 cup mango nectar
1/2 cup tequila or mango nectar
2 cups cracked ice
In blender, place all ingredients except ice. Cover; blend on high speed until well blended. If you have trouble finding mango nectar, use a tropical fruit juice blend with mango as one of its ingredients.
Add ice, Cover, blend until smooth and slushy.
Tip: Margaritas are typically served with lime juice coated rims dipped in coarse salt. For this drink: to add flavor, use a lime juice coated rim with coarse sugar.
Ingredients:
1 can (10 oz) frozen margarita drink mix
1 cup mango nectar
1/2 cup tequila or mango nectar
2 cups cracked ice
In blender, place all ingredients except ice. Cover; blend on high speed until well blended. If you have trouble finding mango nectar, use a tropical fruit juice blend with mango as one of its ingredients.
Add ice, Cover, blend until smooth and slushy.
Tip: Margaritas are typically served with lime juice coated rims dipped in coarse salt. For this drink: to add flavor, use a lime juice coated rim with coarse sugar.
Cowboy Baked Beans
Difficulty: * A great recipe to make with kids
Ingredients: (makes 4 servings)
1 large onion
1/2 lb. Italian sausage
1/2 lb. bacon
15 oz. can crushed tomatoes
1 lb. canned or cooked beans, great northern, pinto and red kidney beans
1 tablespoon dark brown sugar
1 teaspoon prepared mustard
a pinch of salt and pepper
1. Peel the onion and slice it finely. Cut the bacon into small cubes. Cut the sausage into chunky slices.
2. Pour the beans into a colander and drain them well.
3. Heat the oil in the saucepan. Cook the onion, bacon and sausage together until the onion is golden and soft.
4. Add the crushed tomatoes, brown sugar, and mustard and stir. Heat the sauce until it begins to bubble.
5. Turn down the heat and let the sauce simmer for about a half an hour. Stir it now and then to make sure it doesn't stick to the bottom of the pan.
6. Add the drained beans to the sauce and stir everything well. Cook for a few more minutes until the beans are hot.
Serve the bean bake with chunks of bread to help mop up any leftover sauce.
Ingredients: (makes 4 servings)
1 large onion
1/2 lb. Italian sausage
1/2 lb. bacon
15 oz. can crushed tomatoes
1 lb. canned or cooked beans, great northern, pinto and red kidney beans
1 tablespoon dark brown sugar
1 teaspoon prepared mustard
a pinch of salt and pepper
1. Peel the onion and slice it finely. Cut the bacon into small cubes. Cut the sausage into chunky slices.
2. Pour the beans into a colander and drain them well.
3. Heat the oil in the saucepan. Cook the onion, bacon and sausage together until the onion is golden and soft.
4. Add the crushed tomatoes, brown sugar, and mustard and stir. Heat the sauce until it begins to bubble.
5. Turn down the heat and let the sauce simmer for about a half an hour. Stir it now and then to make sure it doesn't stick to the bottom of the pan.
6. Add the drained beans to the sauce and stir everything well. Cook for a few more minutes until the beans are hot.
Serve the bean bake with chunks of bread to help mop up any leftover sauce.
Kids Fillings for Crackers and Sandwiches
Difficulty * with adult supervision
Ingredients to make:
Carrot and Cheese Filling
1 cup grated carrots
1 tablespoon salad dressing (salt, pepper, 3 tablespoons olive oil, pepper, 1 teaspoon prepared dijon mustard, 1 teaspoon dried oregano, 1 tablespoon wine vinegar or lemon oil - mixed)
1 cup grated cheese
1 peeled grated apple
Put the grated cheese, carrot and apple in a bowl. Add salad dress, salt and pepper and mix everything together.
Tuna Filling
1 small can tuna
2 tablespoons mayonnaise
1 finely chopped, celery rib
1 finely chopped scallion
Put the finely chopped scallion and celery in a bowl with the drained tuna, mayo, salt and pepper. Stir well.
Ham and Chicken Filling
3 tablespoons sour cream
1/3 cup diced ham
1 diced cooked skinned chicken breast
1 tablespoon chopped parsley
Beat the sour cream in a bowl until it is smooth, then stir in ham, chicken, parsley, salt and pepper.
Creamy Cheese Filling:
1/4 diced red pepper
4 oz cream cheese
2 tablespoons chopped cucumber
Beat the cream cheese in a bowl with a fork until smooth, then mix in the red pepper, cucumber, salt and pepper.
Egg Filling:
2 hard boiled eggs
1 tablespoons sprouts
1 tablespoons mayonnaise
Boil the eggs in a saucepan for 7-10 minutes. Cool under cold water and then peel. Mash in a bowl and add the sprouts, mayo, salt and pepper.
Avocado Filling:
1 ripe avocado
1 finely chopped tomato
2 tablespoons sour cream
Cut the avocado in half, then remove the pit and skin. Mash the flesh in a bowl, then stir in tomato and sour cream.
Serve on different types breads, rolls or crackers. Store in refrigerator.
Ingredients to make:
Carrot and Cheese Filling
1 cup grated carrots
1 tablespoon salad dressing (salt, pepper, 3 tablespoons olive oil, pepper, 1 teaspoon prepared dijon mustard, 1 teaspoon dried oregano, 1 tablespoon wine vinegar or lemon oil - mixed)
1 cup grated cheese
1 peeled grated apple
Put the grated cheese, carrot and apple in a bowl. Add salad dress, salt and pepper and mix everything together.
Tuna Filling
1 small can tuna
2 tablespoons mayonnaise
1 finely chopped, celery rib
1 finely chopped scallion
Put the finely chopped scallion and celery in a bowl with the drained tuna, mayo, salt and pepper. Stir well.
Ham and Chicken Filling
3 tablespoons sour cream
1/3 cup diced ham
1 diced cooked skinned chicken breast
1 tablespoon chopped parsley
Beat the sour cream in a bowl until it is smooth, then stir in ham, chicken, parsley, salt and pepper.
Creamy Cheese Filling:
1/4 diced red pepper
4 oz cream cheese
2 tablespoons chopped cucumber
Beat the cream cheese in a bowl with a fork until smooth, then mix in the red pepper, cucumber, salt and pepper.
Egg Filling:
2 hard boiled eggs
1 tablespoons sprouts
1 tablespoons mayonnaise
Boil the eggs in a saucepan for 7-10 minutes. Cool under cold water and then peel. Mash in a bowl and add the sprouts, mayo, salt and pepper.
Avocado Filling:
1 ripe avocado
1 finely chopped tomato
2 tablespoons sour cream
Cut the avocado in half, then remove the pit and skin. Mash the flesh in a bowl, then stir in tomato and sour cream.
Serve on different types breads, rolls or crackers. Store in refrigerator.
Snacks on Sticks for Kids
Difficulty: * great recipe to do with kids
Ingredients:
1 carrot
1 can mandarin oranges
1 can baby corn cobs
1 green pepper
1 can pineapple chunks
1 small jar olives, green or black
Several cherry tomatoes
A small bunch of grapes
A Peach
A handful of strawberries
Small cubes of cheddar cheese
Small cubes of mozarella cheese
Salami
Slices of ham
Cooked hot dogs
Wood or metal skewers
1. Cut the cheese and hot dogs into small portions. Cut cubes of green pepper. Cut the carrot in half and peel into long strips.
2. Decide which things you want to go together and start threading them on a skewer, one at a time.
Suggestions:
Fruity Treat: grape, peach, strawberry, grape, peach, strawberry
Salami Stick: Salami, mozarella cheese, olive, salami, moazarella cheese, olive
Ham and Fruit: pineapple, green pepper, mandarin orange, ham slice, repeat
Cheese and Pineapple: Long piece of folder carrot, cheddar cheese, tomato, pineapple
Hot dog: tomato, hot dog, pineapple, baby corn, repeat
3. Continue threading things onto the skewer until it is full, with just enough room at the end to hold it.
The finished kabobs are good for picnic or party treat. Slide everything off skewer onto a plate with a fork. If not eaten at once, store in refrigerator
Ingredients:
1 carrot
1 can mandarin oranges
1 can baby corn cobs
1 green pepper
1 can pineapple chunks
1 small jar olives, green or black
Several cherry tomatoes
A small bunch of grapes
A Peach
A handful of strawberries
Small cubes of cheddar cheese
Small cubes of mozarella cheese
Salami
Slices of ham
Cooked hot dogs
Wood or metal skewers
1. Cut the cheese and hot dogs into small portions. Cut cubes of green pepper. Cut the carrot in half and peel into long strips.
2. Decide which things you want to go together and start threading them on a skewer, one at a time.
Suggestions:
Fruity Treat: grape, peach, strawberry, grape, peach, strawberry
Salami Stick: Salami, mozarella cheese, olive, salami, moazarella cheese, olive
Ham and Fruit: pineapple, green pepper, mandarin orange, ham slice, repeat
Cheese and Pineapple: Long piece of folder carrot, cheddar cheese, tomato, pineapple
Hot dog: tomato, hot dog, pineapple, baby corn, repeat
3. Continue threading things onto the skewer until it is full, with just enough room at the end to hold it.
The finished kabobs are good for picnic or party treat. Slide everything off skewer onto a plate with a fork. If not eaten at once, store in refrigerator
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