This recipe is from a Reiman publications book; Most Memorable Meals. The recipes are presented as 48 menus listed by season. In the back index they are listed by regular categories such as soup, salads etc. That is how I found this recipe. There are plenty of the great photos Reiman is known for.
Salad with Tomato-Green Pepper Dressing
"The longer this dressing is refrigerated, the more flavorful it becomes. The bright red-orange is a sharp contrast to salad greens, At my house, it's everybody's favorite salad topping." Virginia Broten
1 can (10-3/4 oz.) condensed tomato soup, undiluted
3/4 cup sugar
2/3 cup cider vinegar
1/2 cup vegetable oil
1 large green pepper, cut into chunks
1/2 medium onion, cut into chunks
1 garlic clove, halved
1 teaspoon ground mustard
12 teaspoon salt
1/2 teaspoon paprika
Salad greens and vegetables of your choice
In a blender,combine the first 10 ingredients; cover and process until smooth. Serve over tossed salad
Store leftovers in the refrigerator; shake before using. Yields 4 cups dressing.
Showing posts with label Reiman. Show all posts
Showing posts with label Reiman. Show all posts
Taste of Home Annual 1994- Broccoli with Red Pepper
This is a healthy vegetable recipe I found in one of my new thrift store finds, Taste of Home Annual 1994. I love the Reiman publication books because they have great food photos and the recipes are practical not far out. Last week the grocery store had red bell peppers for only 50 cents each I was amazed considering it is winter. This seems like a good recipe to use them. When we served hot lunch at my day care center the only way we served broccoli was stir-fried with garlic. The kids loved it, they would gobble it up and ask for more. They always called it little trees.
Broccoli with Red Pepper
2 tablespoons vegetable oil
4 cups broccoli florets
1/2 teaspoons ground ginger or 2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1 medium sweet red pepper, cut into strips
1 can (8 oz.) sliced water chestnuts, drained
In a skillet, heat oil over high heat. Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through. Serve immediately. 4 servings.
Broccoli with Red Pepper
2 tablespoons vegetable oil
4 cups broccoli florets
1/2 teaspoons ground ginger or 2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1 medium sweet red pepper, cut into strips
1 can (8 oz.) sliced water chestnuts, drained
In a skillet, heat oil over high heat. Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through. Serve immediately. 4 servings.
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