MTSVCS Recipes » 2011 » March

March 2011


Sides&Vegetables22 Mar 2011 04:33 am

Use fresh blueberries when they’re in season for this refreshing summer salad. Serve it along any grilled entrée.

Ingredients:
2 cucumbers, cubed
1 green apple, cored, cubed
½ cup fresh blueberries
½ cup loosely packed fresh mint
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon light honey
¼ teaspoon sea salt

Directions:
1) Combine cucumbers, apple, blueberries, and mint in a medium bowl.

2) Whisk together vinegar, oil, honey, and salt in a small bowl. Pour over cucumber mixture; toss gently to coat. Serve immediately or chilled.

Source: Cucumber Recipe.

Dessert15 Mar 2011 03:18 am

Such an unusual dessert, but so very delicious! This spin off of a traditional chilled berry cream pie replaces the typical graham crust with a sweet pretzel crust. It’s a keeper.

Ingredients List:
2 cups finely crushed pretzels
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 (8-ounce) package cream cheese, softened
¾ cup white sugar
1 ½ cups whipped cream or prepared whipped topping
2 (3-ounce) packages raspberry gelatin
2 cups boiling water
4 cups raspberries

Directions:
1) Preheat oven to 425F.

2) Combine pretzels, butter, and brown sugar in a large bowl; stir to mix well. Press into a 9-inch pie plate. Bake until golden and slightly firm, about 10 minutes. Remove and cool completely.

3) Beat cream cheese and sugar together until smooth. Gently fold in whipped cream. Spread mixture into cooled pie crust. Set aside.

4) Whisk together gelatin and water in a small bowl; stir until dissolved. Refrigerate until slightly thickened, about 1 hour.

5) Arrange raspberries evenly over whipped cream filling in pie. Pour gelatin mixture over. Chill until completely set, about 2 hours. Slice and serve cold.

Source: Pretzels Recipe.