Wednesday, July 13, 2011

Recipes from the Rockahock Rally

Broccoli Salad (Maxine Luxton)
Makes 9 servings of 1/2 cup each
3 cups Broccoli florets chopped
1/2 cup (2oz) shredded cheddar cheese
1/3 cup golden raisins
1/4 cup chopped red onion
Dressing:  1/2 cup mayonnaise + 2 Tbsp sugar + 2 tsp lemon juice OR Marzetti's Cole Slaw Dressing 
Cook and crumble 8 strips of bacon and add at the end.  

Corn Salad (Liz Jones)
2 cans white corn, drained
1 can yellow corn, drained
¼ cup sweet onion, chopped
1 green pepper, chopped
1 cup sour cream
4 tbsp mayo
1 tsp dry mustard
2 tbsp vinegar
Salt, pepper

Combine all ingredients. Keeps several days in frig. Have substituted non fat sour cream and mayo and still good.

Dried Beef & Horseradish Cheese Ball (Joyce Reid)
3 Tbsp. Horseradish Sauce
½ cup Sour cream
1 block Cream cheese, softened
3Tbsp. Chopped onion
1 cup Dried beef, chopped or crisp bacon
2 cups Cheddar cheese, sharp

Blend horseradish sauce, sour cream, cream cheese, and dried beef. Add cheddar cheese and form into a ball. If desired, crush pecans and sprinkle on outside of cheese ball. Garnish with olives and parsley and serve.

Blueberry Squares (Karen Alexander)

1 package angel food cake mix, about 14.5 ounces
22 Ounce can of light blueberry pie filling

Preheat oven to 350 degrees
Combine cake mix with blueberry filling (do not add any other ingredients). Pour batter into an ungreased 9X13 inch baking dish: bake for 30 minutes. Cool and cut into 24 pieces. Makes 24 servings.  
Weight Watchers PointPlus values per serving: 2