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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Mar 11, 2009
Page
12
Avocados are halved and scooped, then mashed with sour cream or mayo lemon juice garlic olives parsley pepper and chopped green onion. Refill shells and garnish with lemon twist and parsley for serving with Melba toast or crackers.
Leek potato soup made with olive oil leeks potatoes water cream cheese milk and chives, blended to smooth and served with crackers. A separate greens dish saut ed onions with kale collards or mustard greens simmered in coconut milk lemon juice and pepper.
A simple mint tart dessert uses mint graham crusts and melted semi-sweet chocolate poured over hot mint ice cream. Bake the filled crusts briefly to set, then cool and serve with optional fresh mint leaves.
A retro dessert combines miniature marshmallows with pistachio instant pudding pineapple and pecans. Fold in whipped topping and chill at least one hour before serving, then store any leftovers in the refrigerator.
Layer broccoli and red onion with cheddar, dried cranberries, and a yogurt honey dressing. Chill, then top with sunflower seeds and bacon bits before serving. Dairy Council of Arizona notes this light layered salad blends dairy creaminess with fruit sweetness and crunchy garnish.
Rinse green or yellow split peas and dice 1 medium potato. In a large pot combine 4 cups stock bay leaf 1/3 cup onion celery carrot 1 cup diced ham and the peas. Bring to a boil then simmer covered 45 minutes to an hour until vegetables are tender and soup thickens. Season with salt and pepper after cooking.
Recipe notes mushrooms of various types sautéed with onion tomatoes olives feta and basil plus spaghetti squash. Directions include microwaving squash slicing mushrooms cooking until brown and stirring in sauce and cheese. Serves four. credit Susan Krumm of K State Extension Douglas County.
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