Recipe Exchange Macaroni Salad Elaine Bannister

When I received the invitation to participate in a recipe exchange, I groaned. This is too much like the chain letters of old. But then I found out it is a great way to reconnect with friends and family. Even if they replied they were too busy or could not be involved at this time, we started communicating again . . . making plans to get together, sharing photos, etc. The internet helps keep us in touch with each other, despite the naysayers.

Macaroni Salad from cousin Elaine Bannister in Newfoundland, Canada

1 box spiral pasta (cooked)
1 green pepper (chopped)
3 stocks celery (chopped)
1 carrot (grated)
1 onion (chopped)
2 tbsp. sugar
dash salt
1 tsp. pepper
1 tomato (chopped)

1/2 cup French dressing
1/2 cup Golden Italian dressing
3/4 cup Miracle Whip

Mix the 3 dressings together - add remaining ingredients. Toss! Let stand 8 - 10 hours for flour to go through salad. Enjoy!

Photo courtesy of Taste of Home.

Bahamian style dining

There is a definite British influence on these lovely islands so I had to try the Special of the Day - Salt Beef with Cabbage. It was quite well seasoned and full of vegetables. Tasty and flavorful with a bit of a kick. Not sure what they used to give it that punch since very little grows on this rocky, sandy soil surrounded by salt water.

We island hopped from the Nassau, New Providence Island to Abaco to Elbow Cay (pronounced Key) and the quaint little village of Hopetown. Very charming.

The dumpling on top was not very good but I would reorder the Special again. A cool and refreshing Kalik was the perfect drink to go with this dish.

A more traditional American version is Pot Roast on page 166 of Tastes & Treasures. Try giving it a little jalapenos to liven up this mild version.

School tours of Museum

Love to see the lobby full of students exploring the AHS Museum. Lots of laughter and excitement as they toured through. Nothing like a healthy homemade snack of Granola, page 196 of Tastes & Treasures to keep them loaded with energy.



Granola
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

Crab Burrito

Crab Burrito

This fiber-and-protein-packed meal is a smothered seafood sensation. Recipe from hungrygirl.com
Serve this with a Mojito from Tastes & Treasures cookbook, page 26. yummm.

Ingredients:
2 oz. drained white crabmeat
2 tbsp. fat-free cream cheese
2 tbsp. fat-free sour cream
1/4 tsp. lemon pepper seasoning
1/2 tsp. dried parsley
1 cup broccoli florets
1/4 cup canned black beans
1 La Tortilla Factory Low Carb Low Fat Tortilla, Large Size (or another low-calorie, high-fiber tortilla*)
1/4 cup La Victoria Green Chili Enchilada Sauce (or another green enchilada sauce*)

Directions:
Preheat oven to 375 degrees. Place broccoli in a microwave-safe bowl with 2 tbsp. water and cover; microwave for 3 minutes. Drain any remaining water and set aside. Stir to combine crabmeat, cream cheese, sour cream, parsley and lemon pepper seasoning. Place crab mixture on one half of the tortilla and top with steamed veggies and black beans. Roll tortilla up tightly and place on a baking dish sprayed lightly with nonstick spray. Place dish in the oven and heat for 10 minutes (or until insides are thoroughly heated and tortilla is slightly toasty). Meanwhile, heat up the enchilada sauce (stovetop or in the microwave). Remove burrito and top with sauce. If desired, top with a dollop of fat-free sour cream (not included in nutritionals). Enjoy!
Serves 1.
Entire burrito: 260 calories, 4.5g fat, 1,480mg sodium, 43.5g carbs, 19.5g fiber, 3.5g sugars, 26g protein = 5 Points)

Yogurt Parfait

Phoenix Bike Trails were busy this morning. We had a lovely 7 mile ride to the Adobe Restaurant at the Biltmore. Nothing like their Adobe Oatmeal/Yogurt/Fruit bowl. Yummm.

Since these are made to order, tell them to use skim milk since it normally comes with cream. And hold off on the sugar. It is very sweet already.

Tastes & Treasures cookbook has a wonderful Yogurt Parfait recipe on page 52. Just add chilled oatmeal. But skip the bowl if you make it at home. Much prettier to layer in a tall parfait glass like Hassayampa Inn in Prescott does.

San Antonio tour

Mary Parker writes about the whirlwind Historical League tour to San Antonio, Texas. "We saw the IMax movie about the Alamo the first night. The next day we went on a cruise of the river along the Riverwalk, then a trolley picked us to tour some beautiful old houses in the King William district (Kaiser Wilhelm which had to be changed during WWI), lunch at a wonderful Mexican restaurant, then we trolleyed to some missions which lined up south of San Antonio, & then we were dropped off at the Alamo for wandering around on our own.

Jeannine & I stayed for a 20 minute video, which went into the history of Texas a little more than the first night. There is a nice museum at the Alamo & the chapel is beautiful.

We even had a gazoo band entertain us, thanks to Kassie Walters, Linda Fritsch, Terri Mainwaring & Lindy Isacksen! :o))"

Blue Star Museum

This summer the AHS Museum at Papago Park in Tempe, and all three AHS museums, are participating in the Blue Star Museums program. This program is a partnership among Blue Star Families, the National Endowment for the Arts, and more than 1,000 museums across America. First launched in the summer of 2010, Blue Star Museums once again will offer free admission to active duty military personnel and their families from Memorial Day, May 30, 2011, through Labor Day, September 5, 2011. For more information on this program, visit www.arts.gov/national/bluestarmuseums/index2011.php.