Our family are big pizza fans so during the summer I like to make Pepperoni Pizza Salad.
It tastes so fresh and crunchy and is a nice compliment with any picnic meal. When I'm busy and don't have alot of time to prepare dinner, with a bowlful of Pizza Salad in the fridge all I have to do is fire up the grill and cook burgers or brats. It's an instant and easy meal. A bowlful doesn't last very long at our house.
Pepperoni Pizza Salad
10 plum tomatoes, chopped
3 medium green peppers, cut into 1-inch pieces
8 ounces mozzarella cheese, shredded
3 1/2 ounces sliced pepperoni (I like to use turkey pepperoni)
2 1/4 ounces sliced ripe olives, drained
1 medium onion, diced
1/3 cup tomato juice
1/4 cup red wine vinegar, or cider vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup seasoned croutons
In a bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper; mix well. Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.
Potluck Lemon Dessert
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon rind
1/2 cup lemon juice
1 cup flour
1 cup walnuts, finely chopped
1/2 cup cold butter
8 ounces cream cheese, softened
1 cup powdered sugar
2 cups cold milk
2 packages 3.4-ounce each Instant Vanilla Pudding
1 teaspoon vanilla
16 ounces whipped topping, thawed
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
In a mixing bowl, beat cream cheese and powdered sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill well before cutting.
Pineapple and Chicken Stir Fry
1/4 cup light soy sauce
2 tablespoons sugar
1 tablespoon vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 pound boned and skinned chicken breast halves, cut into strips
2 tablespoons vegetable oil
1 package frozen stir-fry vegetables
8 ounces pineapple chunks in juice, drained
Hot cooked rice
In a small bowl, combine the soy, sugar, vinegar, ketchup, ground ginger and garlic; set aside. In a larger skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice. One serving without rice is 5 Weight Watchers points.
GARY'S TIP: For a quick shine on your shower doors, rub with a sponge dampened in white vinegar.
FOOD FOR THOUGHT: Spend some time during your lifetime on a project that will last longer than your life.
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