SAVING THYME Your shop for Quilting, Sewing, and all things Scandinavian!
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Recipes
| Strawberry Spinach Salad (Angela Vitcendo) 1 pkg spinach leaves, rinsed and spun dry 1 pint strawberries, sliced Dressing 1/3 cup canola oil 1/3 cup sugar 1/4 cup red wine vinegar 2 Tbsp finely chopped onion 1. Place spinach and strawberries in a bowl. 2. Add desired amount of dressing and serve. |
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| Mandarin Couscous Salad (Patti Ralph) 7 servings 1 1/3 cups water 1 cup uncooked couscous 1 cup frozen peas 11 oz can mandarin oranges, drained 1/2 cup slivered almonds, toasted 1/3 cup red onions, chopped Dressing 1/4 cup red wine vinegar 2 Tbsp olive oil 4 tsp sugar 1/4 tsp salt 1/4 tsp hot pepper sauce (to taste) 1. Bring water to a boil, stir in couscous, cover, removed from heat and let stand 5 minutes. Fluff with a fork. 2. Add peas to couscous. 3. Combine oranges, almonds, and onions and add to couscous. 4. Pour dressing over couscous, toss to coat. 5. Serve chilled or at room temperature. |
| Ruby's Pasta Salad (Jean Schreiver) 16 oz pasta, cooked and drained 1 small can chopped black olives 4 chopped green onions 1/2 cup shredded fresh Parmesan cheese 1 jar marinated artichoke hearts 8 garlic cloves, minced chopped green pepper pepperoni cherry tomatoes Dressing 1/2 cup olive oil 1/2 cup red wine vinegar 1 Tbsp ground mustard 1. Mix all salad ingredients in a large bowl. 2. Add dressing, toss and chill. |
| Val’s Summer Chicken Salad Tear romaine and red or green leaf lettuce into pieces and place in a large bowl. Add chopped carrots, celery, mushrooms, radishes, tomatoes and cucumbers. Take one chicken breast per serving. Season with salt, pepper and all purpose seasoning. Grill indoors or outside. Cut it in pieces and place on the lettuce and vegetables. Add your favorite dressing and crunchies on top. This is simple and delicious. Eat and enjoy! |
| Greek Pasta Salad with Shrimp, Asparagus, and Dijon Vinaigrette ¼ cup rice wine vinegar 2 tablespoons Dijon mustard 1 large clove garlic, minced Pinch of salt Black pepper to taste 2/3 cup extra-virgin olive oil Mix all except olive oil. Slowly whisk in the oil for a thick consistency. Add just before serving. Pasta Salad 1 lb asparagus 1 medium yellow pepper, halved lengthwise, seeded 2 tablespoons olive oil black pepper and salt, to taste 1 lb medium pasta shells 1 lb cooked, peeled shrimp, halved lengthwise ¾ cup sliced black olives 6 ounces cherry tomatoes, halved 1 cup crumbled feta cheese 2 rounded teaspoons Greek seasoning (available from Penzeys spices) 1. Adjust oven rack to highest position and turn broiler on high. Toss asparagus and pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to ten minutes, until spotty brown, turning pieces once. Set aside in large bowl to cool, then cut into bite-sized pieces. 2. Bring water to boil. Add pasta, boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. 3. Put vegetables, pasta and remaining ingredients (except dressing) in a bowl or a gallon-sized zip lock bag (can be refrigerated for several hours). To serve, add dressing; toss to coat. |
| 1 large bag of pretzels Topping 1 cup Orville Reddenbacher popcorn oil 1/2 bag dry Ranch dressing mix 1/2 tsp garlic powder 1/2 tsp dill weed Heat the topping in the microwave, mix well, and add to the pretzels. |
| 3 eggs 2 cups sugar 1 1/2 cups vegetable oil 2 tsp vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 3 cups peeled, chopped apples 1 cup chopped pecans 1. Beat eggs until foamy, gradually add sugar, blend in oil and vanilla. 2. Mix dry ingredients and add to egg mixture. 3. Stir in apples and pecans. 4. Pour into a greased 9x13 pan. 5. Bake at 350 for 60 - 75 minutes until done. Topping 1/2 cup butter 1/4 milk 1 cup brown sugar pinch salt 1. Combine all ingredients in a saucepan and boil for 3 minutes, stirring constantly. 2. Slowly pour over the warm cake. |