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Greek Salad
Sela Tarmin, Wetrim, Pennsylvania
- 1 large head Boston lettuce, torn in pieces
- 1 cucumber, peeled and cut into 1/4 in. slices
- 3 ripe tomatoes, cut into small chunks
- 12 Greek or black olives
- 1 small red onion, sliced thinly into rings
- 1/4 pound (3/4 cup) Feta cheese, crumbled
Dressing:
- 1/2 cup olive oil
- 2 tblsp. red wine vinegar
- 1/2 tsp. minced garlic
- 1/2 tsp. salt, or to taste
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano, crumbled
- 1/4 tsp. dried basil, crumbled
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Garnish: Freshly chopped parsley, capers, chopped pimientos.
Optional: Drained marinated mushrooms, drained marinated artichoke
hearts, red or green pepper strips, pimiento-stuffed olives, drained marinated
stuffed eggplants.
Place ingredients in salad bowl, add dressing and toss.
Garnish and serve. |
Priazo
Ruth Krening, Ft. Morgan, Colorado
- 1/2 pound ground beef
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 loaves (1 lb. ea.) frozen bread dough, thawed
- 4 cups (16 oz.) shredded Mozzarella cheese, divided
- 18 slices pepperoni
- 1 can (4 oz.) sliced mushrooms, drained
- 1 can (14 oz.) pizza sauce
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In a skillet, brown ground beef, onion, and green pepper. Drain.
Divide one loaf of bread dough in half. Press over the bottom
and up the sides of two 9-in. greased pie plates. Sprinkle each pie
with 1 1/2 cups of Mozzarella cheese. Divide beef mixture and spoon
over cheese. Top with pepperoni and mushrooms. Divide remaining
loaf of bread and form into two 10-in. pie circles. Cover each pie
with dough. Crimp edges to seal. Spread half of the pizza
sauce onto each pie. Sprinkle with remaining cheese. Bake
at 400 F. for 25-30 minutes. Serves 12-16. |
Hawaiian Dream Cake
Thea Wiskur, Leton, Missouri
- 1 pkg. yellow cake mix
- 2 eggs
- 1 can (11 oz.) Mandarin oranges, drained
- 1 can (15 oz.) crushed pineapple, juice reserved
- 1/2 cup mayonnaise
- 12 oz. dairy whipped cream with stabilizer added
- 2 pkgs. (4-servings size) instant vanilla pudding
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Preheat the oven to 350 F. In a large bowl, combine the cake
mix, eggs, Mandarin oranges, reserved pineapple juice, and mayonnaise. With
an electric beater on medium speed, beat for approximately two minutes
or until blended. Pour into a 9-in. by 13-in. baking dish that has
been coated with nonstick baking spray. Bake for 25 to 30 minutes
or until golden. Allow to cool thoroughly in the pan. In a medium-sized
bowl, combine the whipped topping, pudding, and crushed pineapple.
Mix well with a spoon, then spread over the top of the cooled
cake. For layer cake, bake in two 8-in. pans. |
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