Picnic Slaw

Recipe from the American Heart Association
Prep: 5 min/Total Time: 20 min/Makes: 10 ½ cup servings

8 oz. packaged coleslaw mix
1 cup matchstick-size carrots strips
1 medium green bell pepper, chopped
½ cup finely chopped onion
6 medium radishes, thinly sliced and halved
¼ cup vinegar
3 Tbsp. sugar
½ tsp. salt; ¼ tsp. pepper

In a large bowl, gently toss together all the ingredients. Cover with plastic wrap and refrigerate for 15 min to 1 hour for peak flavor and texture.

Nutrients per serving: Calories 34, Total Fat o.og, Saturated Fat 0.0g, Polyunsaturated Fat 0.0g, Monounsaturated Fat 0.0g, Cholesterol 0mg, Sodium 133mg, Carbohydrates 8g, Sugars 6g, Fiber 1g, Protein 1g Dietary Exchanges: 1½ vegetable

Rustic Italian Tomato Soup

Recipe from the American Heart Association
Prep: 10 min/Total Time: 30 min/Makes: 4 1-cup servings

1 16oz package frozen mixed bell pepper strips (may be labeled stir-fry mix)
1 14.5oz can no-salt-added diced tomatoes, undrained
1 14- or 14.5oz can fat-free, low-sodium chicken broth
½ 15.5oz can no-salt-added navy beans, rinsed and drained
3 Tbsp. chopped fresh basil leaves
2 Tbsp. snipped fresh parsley
1 Tbsp. balsamic vinegar
½ tsp. dried oregano, crumbled
1 medium garlic clove, minced
1/8 to ¼ tsp. crushed red pepper flakes
1 Tbsp. olive oil (extra-virgin preferred)
¼ tsp. salt

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes or until flavors are blended. Remove from the heat. Stir in oil and salt. Ladle into soup bowls.

Nutrients per Serving: Calories 136, Total Fat 3.5g, Saturated Fat 0.5g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 2.5g, Cholesterol 0mg, Sodium 215mg, Carbohydrates 22g, Sugars 12g, Fiber 5g, Protein 5g Dietary Exchanges: ½ starch, 3 vegetable, ½ fats

Texas BBQ Beef Brisket

Recipe submitted by: C. O.
Prep: 5 min/Total Time: 5hours 5 min/Makes: 6-8 servings

2-3 lbs. flat cut beef brisket
2 Tbsp. Macey’s Blend Seasoning

Preheat oven to 225°F. Rub each side of beef brisket with Macey’s Blend Seasoning, wrap brisket loosely in tin foil, fat side up, and place on baking sheet. Cook brisket in oven 5 hours or until cooked through. Serve with your favorite BBQ sauce.

Creamed Corn

Recipe submitted by: C.O.
Prep: 5 min/Total Time: 10 min/Makes: 4-6 servings

¼ c. butter
4oz. cream cheese, softened
¼ c. milk
3 Tbsp. sugar
2 cans (15oz.) whole kernel corn, drained
salt and pepper to taste
½ tsp. cornstarch *optional

In small sauce pan, melt butter and cream cheese over medium heat. Add milk and sugar and whisk until mixture is smooth; Add cornstarch to thicken mixture, if desired. Add drained corn and stir until corn is coated; season with salt and pepper.

Spring Cucumber Mix

Recipe By: Martin Robert
Prep: 10 min/Total Time: 20 min

For Balsamic Dijon Dressing:
1 tsp. Dijon mustard
5 Tbsp. Balsamic vinaigrette dressing
½ tsp. Italian seasoning
½ dried parsley
1 Tbsp. fresh cilantro, chopped

For Salad:

3 large or 9 small mushrooms, thinly sliced
½ yellow onion and 1/2 red onion, chopped
½ bag lettuce
½ avocado, diced
6-8 cherry tomatoes
2 large cucumbers, peeled and diced.

In small bowl whisk together dressing ingredients until blended; set aside.
Combine salad ingredients together in large salad bowl; toss lightly. Top with Balsamic Dijon dressing and serve immediately.

Hawaiian Carmelized Pineapple

Recipe By: M.R.
Prep: 10 min/Total Time: 15 min/Makes: 3-4 servings

10-12 pineapple cubes
2 Tbsp. butter
1 tsp. teriyaki sauce
¼ tsp. rice vinegar
1 Tbsp. raspberry walnut vinaigrette dressing
¼ tsp. BBQ sauce
dash of each: Worcestershire sauce & soy sauce
2 Tbsp. brown sugar
1 tsp. honey or syrup
fresh oregano *optional

Combine all ingredients in skillet over medium heat. Cook for 5 minutes, turning pineapple to coat on all sides. Place on platter, put toothpicks in each pineapple & sprinkle with fresh oregano.

Chile Verde Diera "Real Green Chili"

Recipe submitted by: A.P.

Prep: 15 min/Total Time: 1 hr/ Makes: 6 servings

5-6 lbs. chopped lean meat (pork or chicken)
2 cloves crushed garlic
1 diced green bell pepper
1 diced medium onion
2 tsp. salt
dash of pepper
1-1/2 tsp. ground cumin
1 Tbsp. chili powder
½ bunch of cilantro, chopped
12 oz. lemon-lime soda
15oz. can mild or medium green salsa
3-5 drops liquid smoke

May be cooked in any pot, Dutch oven is ideal. Mix all ingredients and simmer until done, about 40-45 minutes. To thicken, remove 2 cups of the broth, add mixture of ¾ cups corn starch and a ½ teaspoon of Kitchen Bouquet (optional). Pour back onto chili, mix well and bring to simmering to thicken. Serve on soft, warmed flour tortillas. Top with: diced tomatoes, diced green peppers, cilantro, grated cheese, sour cream, ranch dressing, sliced olives, guacamole, etc…