Recipe: No-Cook/No-Bake Recipes Part 2 (10 Recipes)

8-3-99 - No-Cook or No-Bake Recipes Part 2 (10 Recipes)

Terrytx (10:14:44 AM) :

Cold Tomato Soup
Recipe By :River Road Recipes
Serving Size : 4

4 fresh ripe tomatoes -- peeled and diced
1 medium onion -- diced
2 tablespoons olive oil
1 tablespoon wine vinegar
1 1/2 cups water
1 clove garlic -- mashed
1 cucumber -- diced
2 teaspoons sugar
2 teaspoons salt
pepper to taste

Mash and mix all ingred. except cucumber. An electric blender does a superb job. Let stand in refrigerator over night. Just before serving, add diced cucumber. Debbie.D.,.AL (10:15:52 AM) :

CHICKEN SALAD WITH CHEESE

2 cups chicken, cooked and chopped
1/2 cup mayonnaise
1/2 cup black olives, shopped
1/2 cup Cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 cup red bell pepper, chopped
croissants

Combine all salad ingredients. Mix gently and chill. To serve, fill croissants with chicken salad mixture. Terrytx (10:18:02 AM) :

White Gazpacho
Recipe By :Southern Living-Summertime
Serving Size : 7

1 leek
2 large cucumber -- peeled
1 green tomato
1 medium fennel bulbs
1 Granny Smith apple -- peeled
1 clove garlic
1 cup vegetable broth
1 red bell pepper -- diced
2 cups plain yogurt
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon minced fresh chives
1 teaspoon salt
1/2 teaspoon ground red pepper
chopped red and yellow bell pepper, lemon
rind strips -- garnish

Remove green tops from leeks. Cut white portion into chunks. Seed cucumber and tomato. Cut cucumber, tomato, fennel, and apple into chunks. Pulse leek and next 6 ingred. in food processor until coarsely chopped. Transfer to a large bowl, and stir in diced bell pepper and next 6 ingred. Cover and chill. Garnish, if desired.Debbie.D.,.AL (10:20:04 AM) :

DEVILED HAM DONE DIFFERENTLY

1 can deviled ham
1 T. celery, finely chopped
1 hard-boiled egg, chopped
1 T. green onion
1/2 tsp. olive oil
1/4 tsp. curry powder
salt, pepper, and paprika

Combine deviled ham, celery, egg, and green onion. Mix curry powder with olive oil and add to ham mixture. Add enough mayonnaise to make mixture a good spreading consistency. Season with salt, pepper, and paprika.

Serve with whole wheat bread, "bunny" bread--the white kind, or on bagels. Debbie.D.,.AL (10:25:01 AM) :

SUMMERTIME ICED TEA

2 large family-size tea bags
6 fresh mint leaves
4 cups boiling water
1 cup sugar--or more if you wish
1 6-oz. can frozen lemonade concentrate
5 cups water

Steep tea and mint leaves for 5 minutes in boiling water. Discard tea bags and mint. Add frozen lemonade, sugar, and remaining water, mixing well. Serve over ice and garnish with fresh mint if desired.

Terrytx (10:37:02 AM) :

Chicken Rice Salad With Jalapeno Lime Creme Dressing
Source: Houston Chronicle-7/28/99
Serving Size : 4

1 (6oz) package Southwestern-flavored rice mix
3/4 pound boneless, skinless cooked deli chicken -- diced
1 (4oz) can diced green chilies
1 red bell pepper -- diced
1/4 cup Jalapeno Lime Creme Dressing
garnishes
3/4 cup sliced ripe olives
1 head red or green leaf lettuce

Cook rice according to pkg. directions.
Set aside to cool.
Place chicken, chilies, pepper and rice in a large bowl; toss with Lime Creme Dressing.
Add olives.
To serve, divide lettuce among 4 plates and place 1 portion of salad on top of each.

Dressing:
Combine yogurt, jalapenos, cilantro, juice and zest.
Whisk together, or place in a jar and shake.
This dressing will keep at least 2 weeks, covered, in the refrigerator.
Makes 1 cupTerrytx (10:45:15 AM) :

Lemon Chicken Stir-Fry
(Serves 4)

2 Tbs soy sauce
1 Tbs cornstarch
1 lb skinned and boned chicken breast halves, cut into strips
4 Tbs fresh lemon juice
2 Tbs white wine vinegar
1 Tbs plus 1 tsp sugar
1/2 tsp grated lemon rind (optional)
3 Tbs vegetable oil, divided
3 green onions, sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 clove garlic, minced
Hot cooked rice

Combine soy sauce and cornstarch; stir until smooth. Add to chicken in a zip-lock bag and toss well. Set aside.

Combine lemon juice and next 3 ingredients; stir well and set aside.

Heat 1 tablespoon oil in a wok or large skillet over medium heat until hot. Add green onions, bell peppers, and garlic; cover and cook about 5 minutes. Remove vegetable mixture from wok; set aside and keep warm. Add remaining 2 tablespoons oil to wok; place over medium heat until hot. Add chicken mixture and stir-fry until done, about 5 minutes. Return vegetable mixture to wok, stir in lemon juice mixture. Cover, reduce heat, and simmer for 5 minutes. Serve over rice.

I thicken the sauce al little, with a little cornstarchTerrytx (10:46:37 AM) :

Spring Vegetable Stir-Fry
Recipe By :Better Homes and Garden Low cal-Low Fat
Serving Size : 6

1/4 cup orange juice
1/4 cup water
2 teaspoons honey
1 1/2 teaspoons cornstarch
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
2 cups fresh snow peas -- strings removed
nonstick cooking spray
1 tablespoon grated ginger root
2 cloves garlic -- minced
2 cups peeled baby carrots -- cut in half lengthwise
1 pound fresh asparagus, bias-cut into 1" pieces
4 ounces fresh mushrooms -- sliced
2 green onions -- sliced

1. Stir together orange juice, water, honey, cornstarch, sesame oil, and salt in a small bowl. Set aside. Cut any large pea pods in half crosswise; set aside.
2. Spray a cold wok or a 12" skillet with cooking spray. Preheat over med-high heat. Stir-fry ginger root and garlic for 15 sec. Add carrots; stir-fry 3 min. (If necessary, add 1 to 2 tsp. cooking oil
to wok during cooking.) Add asparagus; stir-fry 4 min. more. Add pea pods, mushrooms, and green onion to the hot wok; stir-fry for 2-3 min. or till all vegs. are crisp-tender. Push vegs from center of the wok. Stir the sauce and add it to the center of the wok. Cook and stir till thickened and bubbly. Stir vegs into sauce to coat. Serve immediately.Debbie.D.,.AL (10:47:44 AM) :

MARINATED SALAD

1 head cauliflower
1 bunch of broccoli
1 large package of carrots--I use the kind that are already sliced and have ridges
1 green bell pepper, sliced
1 red bell pepper, sliced
5 green onions, sliced
1/2 head lettuce
1 pound fresh mushrooms, sliced
Low-fat Italian dressing

Separate cauliflower and broccoli flowerets. Slice broccoli stems thinly, add sliced carrots. Pour Italian dressing over them and saute until slightly tender, yet crisp. Add sliced bell peppers and onions. Marinate overnight in additional, if needed, Italian dressing. Add lettuce pieces and mushrooms before serving. Debbie.D.,.AL (11:09:59 AM) :

CHICKEN PASTA SALAD

1 8 oz. pkg. spiral noodles, cooked, drained, and rinsed with cold water
3 cups chicken--grilled, or a rotisserie chicken bought from the local grocery store
1 cup chopped cucumber--peeled and seeded
3-4 chopped green onions
1 cup frozen green LeSeuer peas
salt and pepper to taste

Combine and toss with 1/2 cup mayonnaise, 1/2 cup no-fat Italian dressing, 3 T. lemon juice, and 1 T. dijon mustard. Chill several hours before serving.