Wednesday, April 14, 2010
Croutons
4 c. cubed bread
1 Tbsp. garlic herb seasoning (or flavor of choice)
Combine bread cubes and seasoning in a 12- by 8-inch dish. Toss well. Microwave on high for 6 to 8 minutes, stirring well at two minute intervals. Cool thoroughly and store in a tightly covered container.
Yields 4 c. croutons.
Note: Bread cubes easier when frozen.
Carrot, fruit and spinach salad Courtesy of Better Homes and Gardens
2 medium carrots, peeled
1 1/2 c. fresh pineapple chunks or one 15-oz. can pineapple chunks, drained
1/4 c. raisins
1/4 c. pecan pieces
1/2 c. plain low-fat yogurt
1 Tbsp. frozen orange juice concentrate, thawed
1 medium white or yellow peach or nectarine
1 1/2 c. torn spinach or sorrel leaves
Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 c.). In a medium bowl combine carrot strips, pineapple chunks, raisins and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.
Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves. Makes 4 side-dish servings.
Subscribers - The TIMES would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O.
Box 25, Pea Ridge, AR, 72751 or e-mailed to prtnews@ nwanews.com.
Opinion, Pages 4 on 04/14/2010