Recipe: No-Cook/No-Bake Recipes Part 1 (11 Recipes)

8-3-99 No-Cook or No-Bake Recipes Part 1 (11 Recipes)

Debbie.D.,.AL (09:27:09 AM) :

CREAMY FROZEN SALAD

2 cups sour cream
2 T. lemon juice
1/4 cup pecans, chopped
9 oz. can crushed pineapple, drained
1/4 cup maraschino cherries, sliced
3/4 cup sugar
1/8 tsp. salt
1 banana, sliced

Combine all ingredients in a mixing bowl using a large spoon. Pour into a 1-quart Jello mold, paper muffin cups, or muffin tins and freeze. Before serving, loosen from mold/tins by inverting mold and running under warm water. Debbie.D.,.AL (09:30:12 AM) :

SPICY CORN

1/2 cup creamy buttermilk or ranch dressing
2 T. parsley
1/4 tsp. pepper
2 cups frozen corn, I cook it in the microwave
1/2 cup Monterey Jack cheese, shredded
1/4 cup green pepper, chopped
1/4 cup green onion, chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled and chopped

Combine buttermilk dressing, parsley, and pepper. Pour over remaining ingredients, mix well and chill before serving. Serves 6. Debbie.D.,.AL (09:36:33 AM) :

CHERRIES IN THE SNOW

3 oz. cream cheese
1/2 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 pt. whipping cream
9-inch baked pie shell
1 20 oz. can cherry pie filling

Cream together cream cheese, sugar, vanilla, and almond extracts. Blend whipping cream to equal one cup. Fold into cream cheese mixture and pour into pie shell. Top with filling and chill for at least 8 hours. Delicious and cool.

Sally.in.GA (09:37:29 AM) :

Peach Salsa

7 to 8 half-pint (250 mL) jars

6 cups prepared peaches, about 12 medium or 3 lb 1 1/4 cups chopped red onion
4 jalape o peppers*
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups.
Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching.
Boil gently, stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft .Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

Note: I diced about 1/2 the peaches in the food processor. Also chopped the onions, red pepper, garlic and jalapeno there. Peaches are easily peeled by dipping in boiling water for 1 minute.

Debbie.D.,.AL (09:40:54 AM) :

PEA AND SHRIMP SALAD

15 oz. can LeSeuer peas, drained
6 1/2 oz. can shrimp, rinsed and drained
1 stalk celery, finely chopped
2-3 T. mayonnaise
1/4 tsp. salt

Mix all ingredients in large, pretty bowl. Chill for several hours and serve with Ritz crackers. Debbie.D.,.AL (09:46:07 AM) :

TOMATO-SEAFOOD SALAD

1/2 cup mayonnaise
1/4 cup Italian salad dressing--I use no-fat
2 T. Parmesan
1 1/2 cup chopped crab meat--I use the imitation kind--no shell!
1 cup broccoli florets, blanched
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup tomato, chopped
1/4 cup red onion, minced

Combine salad dressings and cheese, mixing well. Add remaining ingredients and chill. Light, cool, and delicious! Debbie.D.,.AL (09:53:17 AM) :

ITALIAN POTATO SALAD

3 lbs. potatoes
1/2 cup Italian salad dressing--I use no-fat
1 stalk celery, chopped
2 green onions, chopped
1/2 cup mayonnaise
salt and pepper to taste
2 hard-boiled eggs, chopped
paprika and parsley sprigs for garnish

Rinse potatoes well and cook, unpeeled, in boiling water until fork-tender. Drain potatoes and while still warm, carefully peel. Cut into cubes and place in a large bowl. Pour Italian dressing over warm potatoes and gently stir to coat. Let potatoes sit to absorb dressing. Add celery, green onions, mayonnaise, chopped eggs, and salt and pepper to potatoes. Garnish with paprika and parsley.
Chill. Yield: 8-10 servings. Terrytx (10:01:57 AM) :

Texas Taco-Bean Salad
Recipe By :Terry Ward
Serving Size : 12

2 large tomatoes -- chopped
8 ounces (2 cups) Mexican blend cheese
1 (2 1/4 oz) can sliced black olives -- drained
1 (26 oz) can Ranch-Style beans -- drained
1 (11oz) can Mexicorn -- drained
1 (4.5oz) can chopped green chilies -- drained
1 bunch green onions -- sliced
1 large avocado -- chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (8oz) bottle Catalina salad dressing
4 cups crushed corn chips
1 bag torn lettuce

Stir together the first 11 ingred. in a large bowl. Refrigerate until ready to serve. Just before serving toss in the crushed chips and serve in lettuce.
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NOTES : For main dish meal, add cooked chicken or taco meat.Terrytx (10:03:04 AM) :

Romaine Salad w/ Goat Cheese and Navy Beans
Recipe By :Houston Chronicle-1/20/98
Serving Size : 6

Dressing
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon dried red pepper flakes
1 tablespoon roughly chopped fresh cilantro
1/2 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup olive oil
salt and fresh ground black pepper to taste

Salad
1 head romaine lettuce, rinsed -- cut in 1/2" strips
1 (15oz)can Navy beans -- rinsed and drained
2 ripe tomatoes -- cut in 8 wedges
1/2 cup loosely packed fresh basil leaves -- torn in bite size pieces
4 ounces goat cheese -- crumbled

Dressing:
In a bowl, combine the first 7 ingred. (lime juice through mustard). Set bowl on a dish towel to hold it steady. Whisk in oil slowly, until emulsified. Set aside.

Salad:
In a large bowl, combine the first 4 ingred. Stir dressing to recombine, then add enough to salad to moisten. Toss to coat. Sprinkle with goat cheese.Debbie.D.,.AL (10:03:05 AM) : F

FROSTY ORANGE CREAMSICLES
This is like the Dreamsicles that we ate when we were children.

6 oz. can frozen orange juice concentrate
1 cup water
1/4 cup sugar
1/2 tsp. vanilla extract
1 cup milk
1 cup ice cubes

Combine all ingredients in a blender until smooth. Serve immediately or freeze until ready to serve. Makes 6 servings. Serve in pretty glasses for an elegant drink. Debbie.D.,.AL (10:06:00 AM) :

BANANA SMOOTHIE

4 ripe bananas
3 cups milk
1/2 cup whipping cream
2 tsps. vanilla extract
vanilla ice cream

Whip bananas, milk, cream, and vanilla together in a blender until smooth. Serve in tall glasses with a scoop of vanilla ice cream and a banana slice on the edge of each glass as a garnish. Makes 4 servings.