Now We're Cookin'

August 15, 2019

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.

 


Zucchini Bread

3 eggs

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

Dash salt

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.

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

Sign Up For Breaking News

Stay informed on our latest news!

Manage my subscriptions

Subscribe to Breaking News feed