Now We're Cookin'
Grill-Side Garden Salad
2 med. tomatoes, seeded & chopped (about 2 c.)
1 med. zucchini, diced (about 1 c.)
1 c. frozen whole kernel corn, thawed*
1/3 c. thinly sliced green onions with tops
1 sm. ripe avocado, peeled, seeded & coarsely chopped
1/3 c. PACE® picante sauce
2 T. vegetable oil
2 T. chopped fresh cilantro or parsley
1 T. lemon juice or lime juice
3/4 tsp. garlic salt
1/4 tsp. ground cumin
Combine tomatoes, zucchini, corn, green onions and avocado in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional picante sauce. Makes 4-6 servings, about 4 cups salad.
*One cup cooked fresh corn kernels or one can (8-3/4 oz.) whole kernel corn, drained, may be substituted.
Tortellini with Fresh Tomato Basil Sauce
Prep & cook time: 25 min.
1 pkg. (20 oz.) uncooked refrigerated cheese-filled tortellini
6-8 med. tomatoes, seeded & coarsely chopped (3 cups)
3 T. snipped fresh basil leaves
1 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 T. olive oil
2 lg. garlic cloves, pressed
1/4 c. (1 oz.) grated fresh Parmesan cheese
Cook tortellini according to package directions in Dutch (6-qt.) oven; drain.
Meanwhile, core tomatoes, cut crosswise in half and remove seeds. Coarsely chop tomatoes; place in small bowl. Using a kitchen shears, snip basil. Add basil, vinegar, salt and black pepper to tomatoes; mix gently.
Heat oil over medium heat in Dutch oven. Add pressed garlic; stir 1 minute, or until garlic is lightly browned. Remove Dutch oven from heat. Add tortellini and tomato mixture; toss gently. Spoon pasta into serving bowl. Grate Parmesan cheese; sprinkle over pasta. Makes 4 servings.
1 c. veg. oil
2 c. sugar
2 c. shredded zucchini
2 tsp. vanilla
3 c. flour
3 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
In a large mixing bowl, combine eggs, oil, sugar, zucchini and vanilla. In a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to zucchini mixture; stir just until moistened.
Pour into 2 large, greased, loaf pans. Bake at 325 degrees for 60-70 minutes.
Easy Peach Cream Pie
1-1/2 lbs. (3 c.) fresh peaches, peeled & sliced
1 (9-inch) pie shell, unbaked
2 lg. eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy whipping cream
1 tsp. vanilla
Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. our over peaches. Bake at 375° for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate any leftovers.