Son-Sails Menu: 2004
Garden Veggie Pizza
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup diced celery
1/2 cup finely diced sweet potato or yam
1/4 cup finely diced onion
1 large sweet pepper any color; cut 3 thin rings and dice the rest
1 cup sliced mushrooms
1-15.5 oz Veggie Dip with Spinach
8 oz bag of shredded Mozzerella cheese
1 large thick crust pre-packaged Boboli
Mix all cleaned, dried and chopped veggies with the veggie dip reserving the pepper rings for garnish. Spread mixture on top of Boboli and sprinkle with mozzerella until covered. Place 3 pepper-rings on top. Heat in 350 degree oven until cheese melts. Veggies will remain crispy. Cut with Pizza cutter.
Variations: add:
Black olives, cukes, carrots, or sunflower seeds
Fresh Mango Salsa
1 small onion diced in food processor
1 large green pepper
1 can black beans, drained and rinsed
1 cup frozen corn
1/2 cup chopped cilantro
2 medium firm tomatoes diced and drained
1 TBS salt
1TBS cumin
1 lime squeezed
1 ripe mango peeled and diced
Chop, combine, chill, serve.
Variations:
one small jar of jalepeno peppers, garlic to taste, chick peas (Garbonzo beans) strawberries, kiwi
Cherry Cheese-Cake Triffle
2 Sara Lee frozen pound cakes
1 can cherry pie filling
1-8 oz tub of whipped cream cheese (room temp)
3 TBS sugar
1 box of Jell-O white chocolate instant pudding
8 oz Cool-whip thawed
3 Strawberries, sliced to fan
Dice pound cakes into 1 inch squares. Layer first one in the bottom of a triffle bowl. Top with cherry pie filling. Mix sugar and whipped cream cheese; then layer over cherry filling. Layer 2nd pound cake cubes next. Make Jell-O white chocolate pudding according to directions; then stir in Cool whip, add as last layer. Use 3 strawberries as garnish. Cover and chill for at least 3 hours.
Variations:
Any other pie filling
bananas in banana pudding in place of cherries
Add 1/4 cup of Amaretto to Cherry Pie filling
Four Minute Tomato Bisque
1-10 ounce can tomato soup
1 pint half & half
1 can tomato bits pureed
½ teaspoon dried basil
1 teaspoon dried minced onion
1 teaspoon sugar
Combine all ingredients and gradually bring to a boil. Simmer for 2 minutes, stirring constantly. Serves 4
Salsa Soup
1/4 cup olive oil
2 medium onions diced
1 stalk celery
3 carrots peeled and diced
1/2 bunch cilantro
1/4 cup parsley
3 TBS garlic powder (or fresh garlic if you have it)
1 small can jalapenos or green chilies to taste
4 cups chicken broth
1 pkg taco seasoning
1 large red pepper
1 cup finely chopped spinach (I used fresh, can use frozen)
1 can corn
1 can diced tomatoes
2 cans beans (any, I used black and white navy)
1 jar Ragu or other spaghetti sauce
1/4 block of Velveeta
Empty corn, beans, tomatoes and spaghetti sauce into large stock pot (use all juices!) on low heat
Heat oil in large skillet on high
add onions, celery, carrots, cilantro, parsley, green chilies, & garlic.
Cook until onions are transparent
Add chk broth, taco seasoning, red pepper, & spinach
Cook until everything comes to a rapid boil, add to ingredients in stock pot.
Stir to blend
Cube Velveeta into small pieces and stir into pot
Check and re stir every 10 minutes or so until cheese is melted
Serve with tortillas or chips
(may add remains of any salsa you have on hand or add other veggies. It's Salsa Soup you can't wreck it!)
Spanish Egg Dish
1 doz eggs
1/2 cup milk (any fat %)
2 TBS garlic salt
1 tsp pepper
1/2 block cream cheese (cut into little pieces)
1/8 block velveeta (cut into little pieces)
1/2-1 bunch cilantro (fnely chopped) to taste
1 medium bell pepper (any color) diced
1 can diced tomatoes (well drained)
1 small onion (finely diced)
4-6 slices of bread (enough to cover bottom of baking dish)
2 TBS chili powder
Mix eggs, milk, garlic salt, and pepper in a mixing bowl set aside
Spray 9X13 baking dish with PAM or other non stick spray
Line with bread (dried out bread is perfect!)
Layer all other ingredients evenly over the bread.
Sprinkle chili powder evenly over the top using more or less to cover
Por egg mixture over everything
Cover and let sit overnight (or at least 6 hours)
Bake covered at 350 for 1 hour
Will look juicy...let set up befor e serving.
Serve with dollop of Sour cream & chives or Salsa
Variations: (add any or all )
1/2 cupBlack Olives
1 can Black Beans
1 cup mushrooms
1 small can Chilis or Jalepenos
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