1 cup tropical schnapps
1/2 cup Blue Curacao
1/4 cup light colored rum
1-1/2 cups pineapple juice
Combine all ingredients and chill. Serve over crushed ice. Makes 3-1/2 cups.
From Southern Living magazine.
Author Archives: ginnyalbert1951
berry punch
1 10-ounce package frozen strawberries in syrup, thawed
1 12-ounce can frozen cranberry juice cocktail concentrate, thawed and undiluted
1 12-ounce can frozen lemonade concentrate, thawed and undiluted
1 33.8 ounce bottles club soda or seltzer, chilled
1 22.8 ounce bottle ginger ale, chilled
Place strawberries and syrup in container of an electric blender; process until smooth. Pour into a punch bowl; add cranberry juice cocktail and remaining ingredients. Yield about 5 quarts.
From Southern Living magazine.
stuffed jalapeno peppers
18 jalapeno peppers, cut in half lengthwise
1 garlic clove, pressed
1 8 ounce package fat-free cream cheese, softened
1 cup reduced fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites
1 tablespoon skim milk
3 cups corn flake cereal, crushed
Salsa (optional)
Preheat oven to 350 degrees. Cut each pepper in half lengthwise. Remove seeds and membranes. Press garlic through press into a small bowl. Add cream cheese, cheddar cheese, mayonnaise and oregano, mixing well. Fill each jalapeno half with cheese mixture, using about 1 tablespoon in each. Lightly whisk egg whites and milk together. Finely crush corn flakes in sealed plastic bag. Dip each pepper half into egg mixture, then into corn flake crumbs to coat. Place pepper halves, filled sides up, on baking stone. Spray peppers with vegetable oil. Bake 30 minutes or until peppers are tender. Serve with salsa if desired.
buffalo-style chicken nachos
2 cups diced cooked chicken
1/4; cup Red Hot sauce
2 tablespoons melted butter
10 ounce bag tortilla chips
2 cups shredded Cheddar or Monterey Jack cheese
1. In bowl, toss chicken with Red Hot sauce and butter. Lay chips, chicken mixture and cheese in baking dish.
2. Bake nachos in 350-degree oven for 5 minutes until cheese is melted. Garnish as desired (black olives, green olives, etc.) Splash on more hot sauce to taste.
bruschetta
2 very ripe roma tomatoes, seeded and finely diced
1 tablespoon slivered basil (reserve 2-3 sprigs for garnish)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
Pinch salt
Freshly ground black pepper, to taste
One 8-ounce loaf French or Italian bread, cut into 8 slices
1 clove of garlic, halved
In a small bowl, combine the tomatoes, basil, vinegar, oil, salt and pepper. Set aside. Preheat oven to 375 F. Place the bread on a baking sheet in a single layer; toast until lightly browned, 2-3 minutes on each side. Rub the toast slices on one side with the garlic clove and top with a generous tablespoon of the tomato mixture. Arrange on a serving tray and garnish with the basil leaves. Let stand, covered, at room temperature until the mixture’s juices have soaked into the bread, at least 30 minutes (but no longer than 6 hours) before serving.
From Weight Watchers Versatile Vegetarian cookbook.
wild rice salad
For the salad:
1 6 oz box long grain and wild rice mix
1 cup chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped scallion, white and green parts
1 large tomato, cored, seeded and diced
For the dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon (1/2 teaspoon dried)
Salt and pepper to taste
Prepare the rice according to package directions. Allow to cool. Combine with remaining salad ingredients and chill. For the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well to emulsify. Pour the dressing over the salad and toss to coat evenly. Chill until ready to serve. Can be made up to two days in advance and refrigerated, tightly covered with plastic wrap.
white bean and tomato salad
1 large red onion, cut into 1/4 inch chunks
2-1/2 teaspoons olive oil
2 tablespoons balsamic or red wine vinegar
12-14 medium size firm-ripe roma tomatoes, cut length-wise into halves
Salt
3 cans (15 ounces each) white kidney beans (cannellini)
2 tablespoons each chopped fresh thyme and chopped fresh basil; or 2 teaspoons each dry thyme and basil
Pepper
In a lightly oiled 8-10 inch square baking pan mix onion, 1/2 teaspoon of the oil and vinegar. Arrange tomatoes, cut side up, in a lightly oiled 9 x 13 inch baking pan. Rub with remaining 2 teaspoons oil, then sprinkle with salt. Bake onion and tomatoes in a 475 degree oven until edges of onion chunks and tomato halves are dark brown (40-50 minutes for onion, about one hour and 10 minutes for tomatoes). Switch positions of baking pans halfway through baking. Pour beans and their liquid into a 2-3 quart pan. Add thyme. Bring to boil; reduce heat and simmer for three minutes, stirring. Pour beans into a fine strainer; set over a bowl; reserve liquid. Place beans in a serving bowl; tap herbs from strainer into beans. Chop 8 tomato halves; stir into beans along with basil and onion. Add some of the reserved liquid to moisten, if desired. Season to taste with salt and pepper. Arrange remaining 16 to 20 tomato halves around edge of salad. Per side dish serving: 179 calories (11 percent calories from fat). Serves 8 as a side dish; four as a main dish.
weight watcher’s garden vegetable soup (0 points)
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups chicken broth
1-1/2 cups diced green cabbage
1 tbs. catsup (tomato paste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini
In large saucepan, sprayed with nonstick cooking spray, sauté carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, catsup, basil, oregano, and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until veggies are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
waldorf salad
1 large package strawberry Jell-O
2 cups hot cranberry juice cocktail
2 cups cold cranberry juice cocktail
2 stalks cut up celery
1 apple, peeled and cubed
Chopped walnuts
Mix the Jell-O-O with juices and pour in mold. When slightly thickened add remaining ingredients and chill until firm. From Mary Albert.
vinaigrette
3/4 cup olive or vegetable oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 clove garlic, peeled and cracked open (optional)
Put all ingredients in a small, screw-top jar. Cover and shake vigorously until well blended. Store in refrigerator. Remove garlic when dressing is flavored as desired. Makes 1 cup.
Ginny's Cookbook 