Try these recipes in May
Hard to believe that Monday is May 1. The weather has been iffy — some days warm enough to open the windows, and other days to dig out the snow shovels.
Frozen Fruit Salad
1 (10 oz.) pkg. frozen strawberries, thawed
1 can chunk pineapple, drained
2 Tbsp. pineapple juice
2 Tbsp. salad dressing
1 (3 oz.) cream cheese
1 c. whipping cream or whipped topping
Soften cream cheese. Blend with salad dressing and pineapple juice. Add pineapple and chopped strawberries. Fold in whipped cream and refrigerate.
This can be frozen in baking cups, then removed and put in large plastic freezer bag until ready to serve
3 Tbsp. butter or olive oil
1/2 c. chopped onion
1/4 c. green pepper
4 oz. noodles, cooked (3 c. uncooked)
1 can cream of celery or cream of mushroom soup
1 (8 oz.) can salmon
1/4 c. sour cream
1/4 c. grated cheese
Melt butter; add onions and pepper. Cook until onion is tender, but not brown. Combine with noodles, soup, sour cream and drained salmon. Sprinkle with grated cheese. Pour into baking dish and bake in 400 degree oven for 15 minutes.
Makes about 4 cups
1 c water
3 tsp. beef bouillon
2 Tbsp. butter
12-oz can tomato paste
1 c vegetable juice
1/2 Tbsp. Italian seasoning, plus extra 1 tsp. each oregano and basil
3-4 garlic cloves, mashed to a paste with 1/4 tsp. salt
1 tsp. each honey and red wine vinegar
pepper to taste
Microwave the water in a 4-cup glass measure till very hot, a minute to a minute and a half, then carefully add bouillon and butter until all is dissolved. Then whisk in tomato paste until the mixture is smooth.
Add the remaining ingredients and whisk gently until all is incorporated. Return to the microwave, cover and cook for 2 min, stir, then continue cooking until hot, about another 2-3 minutes. Stir and serve immediately over hot pasta.