Enjoy some delicious recipes!
Program #685Rhonda Matthews
Oil for pan
Grated Cheese (Monterey Jack, Cheddar, or mixture of both)
Cooked bite size pieces of Chicken or Beef
Toppers for the Finished Quesadilla (optional):
Assembly: Use scant amount of oil to coat pan. Lay one tortilla on hot pan and sprinkle lightly with grated cheese followed by meat of your choice. Add any extras you desire. Allow tortilla to sit undisturbed until cheese begins to melt (approximately 2 minutes), then fold tortilla into half moon shape. Tortilla should be golden brown on both sides when ready to remove from pan.
Can be cut into wedges or left whole for serving.
Add toppers of your choice before serving.
Quick Summer Vegetables
1 Tablespoon Canola Oil
1/2 Cup Summer Squash
1/2 Cup Green Zucchini
1/2 Cup Cherry Tomatoes
1 teaspoon basil
Salt and pepper to taste
In a sauté pan, bring oil to medium high heat. Add summer squash and zucchini and cook quickly until tender crisp. Add cherry tomatoes and cook until just heated through. Stir in basil, salt and pepper. Serve immediately.
2 quarts brewed tea
1 can peach nectar (or apricot nectar)
1/4 cup sugar (optional)
Stir sugar into brewed tea (if desired.) Then, stir in peach nectar. Serve over ice.
Light N Lemon Pie
1 (.3 ounce) package sugar free lemon gelatin
2 cartons lowfat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Combine gelatin and yogurt until smooth. Fold in whipped topping. Pour into crust and refrigerate until ready to serve.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!