Hot Pepper Salad

[expand title=’Ingredients’]1 (4 oz.) jar Progresso hot cherry peppers, sliced
1/2 stick pepperoni, sliced and quartered
1/2 brick extra sharp Cheddar cheese
1 loaf French bread[/expand]

Preparation:
Mix jar of peppers, including liquid, cheese, and pepperoni and refrigerate. Ready any time.

Chicken Salad

[expand title=’Ingredients’]5 c. chicken (4 whole breasts)
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. white vinegar
1 tsp. salt3 c. cooked rice (1 c. uncooked)
1 1/2 c. cut green grapes
1 c. chopped celery
1 c. pineapple chunks
1 c. mandarin oranges
1 c. slivered almonds
1 1/2 c. mayonnaise[/expand]

Preparation:
Let chicken set in this overnight. Gently toss together.

Broccoli Salad

[expand title=’Ingredients’]2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar[/expand]

Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.

Flounder Florintine

[expand title=’Ingredients’]20 oz. pkg. chopped spinach, thawed
4 flounder fillets (4 oz. each)
2 tbsp. minced fresh onion (or 2 tsp. instant)
8 tbsp. skim milk
Ground nutmeg
4 (1/2 oz.) slices extra sharp Cheddar cheese
2 tbsp. lemon juice
Seasoned salt, pepper, paprika to taste[/expand]

Preparation:
Spray bottom of 8 inch baking dish with cooking spray. Mix spinach with onion, and spread over bottom of baking dish. Pour milk over spinach. Sprinkle with nutmeg. Break cheese slices into pieces and arrange over spinach. Place fish fillets over cheese in a single layer. Sprinkle with lemon juice, salt, pepper, paprika. Cover dish tightly with foil. Bake 20 minutes in preheated 400 degree oven until fish flakes easily. Serves 4 at 195 calories each.

Ambrosia

[expand title=’Ingredients’]8 oz. crushed pineapple (in own juice), drained well
1/2 c. chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 lb. seedless grapes
3/4 c. plain low-fat yogurt (6 oz.)[/expand]

Preparation:
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes. Peel and section oranges and then cut each section in half. Mix fruit and nuts into yogurt. Store in refrigerator for a few hours before serving to blend flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened canned peaches, drained instead of grapes). Each serving provides: 124 calories, 3 total fat (gms), 30 sodium (mgs).

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