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Program #792Donna Bundrick-Griffin
PICO DE GALLO QUICHE
1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper
Bake pie cruts. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg sustitute, stirring well. Strin in salt an dpepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. COol 15 minutes before serving. Yield: 8-12 servings.
KALE AND APPLE SALAD
1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt
Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.
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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!