American+02

=American Recipes =


 * Project recipes by Rachelle Jentink**


 * __Hot Tuna Burgers__**

6 hard cooked eggs, chopped 2 6oz. cans tuna, drained and flaked 1 cup( 4oz.) shredded sharp cheddar cheese 1/2 cup chopped green pepper 1/2 cup chopped onion 3/4 tsp. garlic salt 1 cup mayonnaise 8 whole wheat buns, split

__**Preparation**__

In a bowl, combine eggs and tuna. Add cheese, green pepper, onion, garlic salt and optional dash of pepper. Mix well, then stir in mayonnaise. Spoon about 1/2 cup of mixture onto each roll; wrap individually in heavy duty aluminum foil. Bake at 400 degrees for 15 minutes or until heated throughout. Serves 4 @ 2 burgers each.





Recipe# 2

__**CRUNCHY FLORET SALAD**__ By: Rachelle Jentink

3 cups fresh broccoli florets 1 1/2 cups fresh cauliflower ( cauliflowerets) 1/2 lb. ( 10 slices) bacon, cooked and crumbled 1 cup mayonnaise 3 teaspoons sugar 2 tablespoons cider vinegar 1/4 teaspoon salt 1 1/2 cups ( 6 oz.) shredded cheddar cheese

__**Preparation**__ Mix in large bowl, combine the broccoli, cauliflower, and bacon pieces. In a small bowl, whisk the mayonnaise, sugar, vinegar, and salt together. Pour the whisked ingredients over the salad and mix well. Cover and refrigerate until served. Stir in the cheese or top salad upon serving. Yield - 6 servings.





=Turkey and Spinach Manicotti= By: Amber Kuklok

Prep Time: 30 minutes Start to Finish: 50 minutes Makes: 4 Servings


 * Ingredients**
 * 8 uncooked manicotti pasta shells
 * 1/2 lb lean (at least 90%) ground turkey
 * 1 medium onion, chopped (1/2 cup)
 * 2 teaspoons finely chopped garlic
 * 1 cup fat-free ricotta cheese
 * 1 teaspoon Italian seasoning
 * 1 box (10oz) cascadian Farm frozen organic cut spinach, thawed, squeezed to drain
 * 1 1/2 cup Muir Glen organic pasta sauce (any flavor) or marinara sauce
 * 2 tablespoons finely shredded Parmeasan cheese

1. Heat oven to 375F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. 2. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well. 3. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach. 4. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncover for 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmeasan cheese.
 * Preparation**





Strawberry-Rhubarb Crisp
By: Amber Kuklok



Prep Time: 25 minutes Start to Finish: 1 hour & 15 minutes Makes: 6 servings


 * Ingredients**
 * 2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14oz each) Cascadian Farm frozen organic strawberries, thawed and quartered
 * 2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
 * 1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch
 * 1/4 teaspoon ground ginger
 * 3/4 cup sugar
 * 1 teaspoon gound cinnamon
 * 1/3 cup whole grain pastry flour
 * 1/8 teaspoon salt
 * 2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
 * 1/2 cup old-fashioned oats
 * 1 1/2 tablespoons honey


 * Preparation**

1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand for 20 minutes. 2. meanwhile, heat oven to 400F. in medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer. 3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.





=**Spinach and Artichoke Dip**= By: Jocelyn Lauer

Prep Time: 15 minutes Start to Finish: 2 hr 15 min Makes: 10 servings

1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain 1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped 2 medium green onions, chopped (2 tablespoons) 1 small clove garlic, finely chopped 1 1/2 cups fat-free sour cream 1/4 cup freshly grated Parmesan cheese 1/4 cup fat-free mayonnaise 1/4 teaspoon coarse salt (kosher or sea salt) 1/4 teaspoon pepper
 * Ingredients**

1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving. 2. Serve with crackers or raw vegetables.
 * Preparation**





**Whole Grain Snack Mix**
By: Jocelyn Lauer

Prep Time: 5 minutes Start to Finish: 5 minutes Servings: 14 servings (1/2 cup each)

2 cups Fiber One® original bran cereal 2 cups Fiber One® Honey Clusters® cereal 2 cups Honey Nut Cheerios® cereal 1 cup raisins 1 cup peanuts, if desired 1 cup carob chips, if desired
 * Ingredients**

1. In large bowl or gallon-size resealable food-storage plastic bag, mix ingredients. 2. Store tightly covered.
 * Preparation**





Orange Banana Smoothie by kate spoden

Ingredients Serves 3 time: 3 mins

350 ml orange juice 15ml fresh lime juice 1 cup strawberries cut in half 1 large banana

Method Mix the orange juice, lime juice, stawberries and banana in a blender and process until smooth. Refrigerate until cold





Healthified Potatoes kate spoden

prep time 15 mins start to finish 45 mins serves 10 1/2 cup each 3 lbs of unpeeled red potatoes 1 tbl olive oil 1/2 teaspoon salt 1/2 cup buttermilk ground pepper 2 tbl fresh chopped chives

to make- in quart saucepan place potatoes add water to cover heat to boil, reduce heat cover and simmer 15-20 mins mash potatoes, oil and salt with masher until lumpy, gradually add buttermilk, mashing until combined season with pepper