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Recipes
Green Leaf Salad With Bleu Cheese Dressing
By MaryGladys
Combine the lettuce, tomatoes, onion, and mushrooms in a large bowl
- 6 cups torn green leaf lettuce
- 1 pint cherry tomatoes, halved
- 1 small red onion, sliced thin rings
- 1/2 cup white mushrooms, well cleaned, and thinly sliced
- 1/4 cup low-fat yogurt
- 1/4 cup low-fat cottage cheese
- 4 Tbs low-fat buttermilk
- 2 Tbs bleu cheese
- Freshly-ground black pepper, to taste
- Mint sprigs, for garnish
Spinach Dip
By MaryGladys
Mix all ingredients and place in a sealed container
- 1 package frozen spinach
- 1 cup mayonnaise
- 4 oz can water chestnuts, drained and chopped
- 8 oz Ssour cream
- 1 package Knorr Vegetable Soup Mix
Grapefruit Sunriser
By MaryGladys
Juice grapefruit; measure 1 1/3 cups juice
- 2 Texas Red Grapefruit
- 8 large strawberries (fresh or frozen)
- 8 oz strawberry-banana yogurt
- 2 ripe medium bananas
- 2 Tbs honey
- 1 cup crused ice
Rosemary-Garlic Pork Chops with Shallots and Artichokes
By MaryGladys
Heat half of the oil in large skillet
- 2 Tbs olive oil, divided
- 2 large shallots, sliced
- 3 large clove garlic, finely chopped
- 1/2 tsp Maggi® Instant Chicken Bouillon
- 1/4 tsp crushed red pepper
- 1 (8-oz.) package frozen artichoke hearts, thawed
- 4 1/2 inch thick pork loin chops
- 2 Tbs white balsamic vinegar
- 1 Tbs chopped fresh rosemary
Green Chile Chicken Hash
By MaryGladys
Melt butter in large skillet; add onion, bell pepper and chili powder
- 3 Tbs butter
- 1 cup diced onion
- 1/4 cup chopped green bell pepper
- 1/2 tsp chili powder
- 4 cups diced cooked potatoes
- 1 (7-oz.) can Ortega® Diced Green Chiles
- 1 cup Ortega® Thick & Chunky Salsa
- 1 cup shredded cooked chicken
- 1/4 cup vegetable oil
Salsa
By MaryGladys
Stir all ingredients together in medium bowl
- 2 cups chopped watermelon, seeds removed or seedless
- 3/4 cup chopped sweet onion
- 1/4 cup rinsed canned black beans, drained
- 1/4 cup chopped seeded jalapeno chilies
- 1/4 cup chopped fresh cilantro
- 1 large clove garlic, finely chopped
- 1 Tbs brown sugar
- 1/2 tsp salt
Grilled Chicken With Orange Barbecue Sauce
By MaryGladys
Place first 6 ingredients in a bowl
- 1 can orange juice concentrate - (6 oz), undiluted
- 1 cup chili sauce
- 1/4 cup lite soy sauce
- 1/4 cup molasses
- 1 Tbs lemon juice
- 1 garlic clove, crushed
- 2 chickens - (3 lbs ea), quartered, skinned
Strawberry Ice Cream
By MaryGladys
Remove stems from strawberries
- 1 pint strawberries
- 1/3 cup sugar
- 2 cups light cream, very cold
- Juice of half a lemon
Hangtown Frittata
By MaryGladys
Sauté mushrooms and onion in melted butter in an oven-proof skillet for 3 minutes
- 2 cups mushrooms, sliced
- 1/4 cup green onion, sliced
- 1 Tbs butter or margarine
- 1 (10-ounce) jar oysters, well drained
- 6 eggs
- 1 cup milk
- 1/4 tsp paprika
- 1/4 tsp pepper
- 2 Tbs cooked, crumbled bacon
Sherry Gravy
By MaryGladys
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover
- 1 package neck, heart, gizzard from turkey giblets
- 1 Medium carrot thickly sliced
- 1 Medium onion thickly sliced
- 1 Medium celery rib thickly sliced
- 1/2 tsp salt
- 1 turkey liver
- 3 Tbs fat from poultry drippings
- 3 Tbs all-purpose flour
- 1/2 tsp salt
- 1/3 cup sherry
- salt to taste
- pepper to taste