Summer chow


2 slices bacon

1 c. chopped onion

3 medium round red potatoes, thinly sliced (1 lb.)

1 medium red or green sweet pepper, 1/2” strips, (1 c.)

1/4 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. black pepper

1 lb. cooked smoked andouille sausage or sausage links, cut into 1/2” slices

1 (10 oz.) pkg. frozen whole kernel corn

In very large skillet (a cast-iron skillet browns it best) cook bacon until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside. Add potatoes to skillet. Cook and stir over medium heat for five minutes. Add red or green pepper and onion. Sprinkle with salt, cayenne and black peppers. Cook and stir eight minutes more. Add sausage and corn. Cook and stir eight-10 minutes more or until potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately. Makes six servings.


1 (12 oz.) pkg. ready-to-serve salad greens

1 c. (4 oz.) shredded Mozzarella cheese

1 c. canned kidney beans, drained

1 c. diced pepperoni

1/4 c. chopped onion

2 medium tomatoes, diced

1/2 c. Italian dressing

In bowl combine greens, cheese, beans, pepperoni, onion and tomatoes. Drizzle with the dressing, toss to coat. (from Audrey Tholl, Motley)


1 c. butter, room temperature

1 1/2 c. sugar

1 tsp. vanilla extract

1/4 tsp. lemon extract

3 c. all-purpose flour

4 eggs

1 tsp. salt

1/2 tsp. baking soda

1 tsp. cream of tartar

1 c. strawberry preserves

1/2 c. sour cream

1 c. chopped nuts

In mixing bowl cream butter, sugar, vanilla and lemon extract until soft. Add eggs one at a time, beating well after each addition. In another bowl sift together flour, salt, soda and cream of tartar. In third bowl combine preserves, sour cream and nuts. Add preserves mixture alternately with dry ingredients to the creamed mixture. Spoon into three greased (8-inch by 4-inch) loaf pans. Bake in preheated 350° oven for 50 minutes or until tester comes out clean. Cool on racks for 10 minutes before removing from pans to cool completely. Try spreading with softened cream cheese.


Nonstick cooking spray

2 eggs

1/4 c. graham cracker crumbs

1/4 tsp. salt

1 (8 oz.) pkg. light cream cheese

1 (15 oz.) pkg. reduced-fat cottage cheese

3/4 c. unsweetened applesauce

1 1/2 tsp. vanilla extract

1/2 tsp. grated lemon peel

Cover outside of 8-inch by 3-inch springform pan with foil to prevent mixture from leaking during baking. Spray pan with spray, then evenly sprinkle crumbs in bottom; set aside. In food processor with knife blade attached, blend cream cheese, cottage cheese, applesauce, eggs, vanilla, lemon peel and salt until smooth. Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes in preheated 350° oven. With oven door closed, turn off oven, let cheesecake remain in oven for 30 minutes. Remove and cool in pan on wire rack 30 minutes. Cover and refrigerate at least four hours or until well chilled.


5 c. diced cooked chicken

1 tsp. salt

1 small onion, peeled and grated

1/4 tsp. pepper

1 c. diced cucumbers

1 tsp. curry powder

1 c. finely cut green pepper

2 Tbsp. vinegar

1/4 c. light cream

Salad greens

2/3 c. mayonnaise

Blanched whole almonds

Combine chicken, onion, cucumbers and peppers. Combine cream, mayonnaise, seasonings and vinegar. Pour over chicjken mixture. Mix lightly. Chill in refrigerator in covered bowl. To serve, arrange lettuce or other greens in chilled salad bowl or on chilled plates. Garnish with almonds. Serves six – eight. Turkey may be substituted, using less onion or entirely omit it.


1/2 c. Wishbone Original or

1/2 c. mayonnaise

fat-free Western dressing

1/2 c. sliced green onions

2 Tbsp. chopped fresh cilantro or parsley

2 lbs. red potatoes, cooked and cubed

1 (19 oz.) can black beans, rinsed and drained

1 medium red bell pepper, cooked

Salt and pepper, optional

In large bowl combine dressing, mayonnaise, onions and cilantro. Add potatoes, beans and red pepper; toss to coat. Season with salt and pepper if desired. Cover and chill to blend flavors. Garnish with fresh cilantro if desired.


4 c. flour

2 1/2 c. sugar

4 tsp. baking soda

4 tsp. cinnamon

1 tsp. salt

4 c. grated carrots

1 c. chopped raisins

1 c. chopped pecans

1 c. shredded coconut

6 large eggs

2 apples, peeled, cored and grated

1 1/2 c. oil

4 tsp. vanilla

Sift together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, pecans, coconut and apples. In different bowl beat eggs with oil and vanilla. Stir mixture into flour mixture until batter is just combined. Bake at 350° for 35 minutes or until springy to touch. Let cool in tins on rack for five minutes. Turn out onto rack and let cool completely. Makes about 50 muffins.




1 c. fresh blueberries or cut-up fresh strawberries

1 ripe banana

1 c. Cheerios or other

6 oz. nonfat or lowfat vanilla low-sugar yogurt cereal

Wash berries. Peel banana.and slice longways, then cut each long slice in half. Divide yogurt between two cereal bowls, making a rounded mound. Sprinkle cereal on yogurt. Place a banana quarter on either side of yogurt mound. Sprinkle fruit over cereal. Serves two.