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Greek Style Salad With Lemon Pepper Dressing
Crabby Veggie Quiche

(Family Features) - Answering the "What's for dinner?" question isn't always an easy task. When you're looking for a fresh idea, adding an unexpected twist to a popular recipe or using some of your favorite ingredients in a different way can produce some amazingly delicious results.

When a leading brand of canned mixed vegetables sponsored a national recipe contest, judges were impressed with the culinary creativity contestants brought to the table.

Greek Style Salad With Lemon Pepper Dressing

Description
-- Barbara Lento, Aliquippa, Pa.

Ingredients
  • 1/4 cup pine nuts
  • 3 cups water
  • 1/2 cup uncooked orzo pasta
  • 1 can (15 ounces) Veg-All Original Mixed Vegetables, drained
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup quartered black olives
  • 2 scallions (or green onions), thinly sliced
  • 1 teaspoon whole cumin seeds
  • 1/4 teaspoon dried dill weed
  • Lettuce
Dressing
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
Garnish
  • 1 medium cucumber, peeled and sliced
  • 10 to 20 grape tomatoes

Preparation
    1. Preheat oven to 400°F. Bake pine nuts for 4 minutes; set aside.
    2. In 3 cups boiling water, cook orzo pasta for 9 minutes. Drain and rinse with cold water. Let stand in strainer.
    3. In small mixing bowl, mix all ingredients for dressing; set aside.
    4. In large salad bowl, toss all ingredients for salad except lettuce. Add dressing; mix well.
    5. Serve on bed of lettuce; garnish with cucumber slices and grape tomatoes.

Preparation Time
20 minutes

Serves
Servings 6

Crabby Veggie Quiche

Description
-- Jack Simson, Buffalo, N.Y.

Ingredients
  • 1 9-inch refrigerated pie crust
  • 4 ounces shredded Swiss cheese
  • 2 cans (4.5 ounces each) crabmeat, drained
  • 2 slices crisp cooked bacon, crumbled
  • 2 scallions (or green onions), sliced
  • 1 can (15 ounces) Veg-All Original Mixed Vegetables, drained
  • 3 eggs
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Pinch of parsley
  • Pinch of garlic powder
  • Dash of ground nutmeg
  • Fresh parsley or dill
  • Lemon slices or wedges

Preparation
    1. Preheat oven to 425°F. Prepare pie crust according to package directions for a one-crust filled pie.
    2. Place crust in 12-inch quiche dish. Spread cheese, crabmeat, bacon, scallions, and mixed vegetables in pie crust.
    3. In medium mixing bowl, beat eggs, half-and-half, and spices. Pour egg mixture over other ingredients.
    4. Bake 15 minutes at 425°F; turn oven back to 325°F and bake an additional 20 minutes or until knife inserted in center comes out clean.
    5. Garnish with fresh parsley or dill and lemon slices.

Preparation Time
20 minutes

Cook Time
45 to 60 minutes

Serves
Servings 6

SOURCE: Veg-allĀ®



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