Cucumber Fruit Salsa

August 1, 2014 Leave a Comment
Cucumber Fruit Salsa

Cucumber Fruit Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri

      

Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

 

In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)

 

(Recipe for Cucumber Fruit Salsa was on www.tasteofhome.com, 2014)

 

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Grilled Fajitas

August 19, 2013 Leave a Comment
Grilled Fajitas

Grilled Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family.  It’s a fun and satisfying summer main dish using garden fresh peppers and onions.

                 Cheryl Smith                                                      The Dalles, Oregon

 

Grilled Fajitas Recipe

Grilled Fajitas

1 beef flank steak (about1 Lb.)

1 envelope onion soup mix

¼ cup canola oil

¼ cup water

2 garlic cloves, minced

1 tsp. grated lime peel

1 tsp. ground cumin

½ tsp. dried oregano

¼ tsp. pepper

1 medium onion, thinly sliced

Green, sweet red and/or yellow peppers, julienned

1 Tbsp. canola oil

8 flour tortillas (8 inches), warmed

Sour cream and lime wedges, optional

 

In a large resealable plastic bag, combine the first nine ingredients; add steak.  Seal bad; turn to coat.  Cover and refrigerate 4 hours or overnight.

Drain and discard marinade.  Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F.; medium, 160 f.; well done, 170 F.)

Meanwhile, in a small skillet, sauté onion and peppers for 3-4 minutes or until crisp-tender.  Slice meat into thin strips across the grain; place on tortillas.  Top with vegetables; roll up.  Serve with sour cream and lime wedges if desired.              4 servings

 

(Recipe for Grilled Fajitas was in tasteofhome.com)

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Brunch Puffs Main Dish

June 1, 2013 Leave a Comment
Brunch Puffs Main Dish

Brunch Puffs Main Dish

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This recipe wasn’t handed down from my mother – it was passed “up” from my granddaughter!  It’s now my favorite dish for Mother’s Day – and year round as well.

                Judy Gochenour                                                                               Logan, Iowa

               

Brunch Puffs Main Dish Recipe

Brunch Puffs Main Dish

1 cup water

½ cup butter

½ tsp. salt

1 cup flour

4 eggs

Filling:   ½ cup chopped green peppers

½ cup chopped onions

1 Tbsp. butter

8 eggs

½ tsp. salt

¼ tsp. pepper

1 cup chopped fully cooked ham

1 cup (4 oz.) shredded cheddar cheese

In a large saucepan, bring water, butter and salt to a boil.  Add flour all at once and stir until a smooth ball forms.  Remove from the heat; let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until mixture is smooth and shiny.

Drop by ¼ cupfuls 2 inch apart onto a greased baking sheet.  Bake at 400 F. for 35 minutes or until golden brown.  Transfer to a wire rack.  Immediately split puffs open; remove and discard tops and soft dough from the inside.  Set aside.

In a large skillet, sauté green pepper and onion in butter until tender.  In a medium bowl, beat eggs, salt and pepper.  Add to skillet, stirring over medium heat until almost done.  Add ham and cheese; stir until eggs are set.  Spoon into puffs.  Serve immediately.     8 serving

(Recipe for Brunch Puffs Main Dish was in tasteofhome.com)

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