Thursday, May 25, 2006

Odds and ends

Turkey-Cheese Wraps
Betty Crocker Easy Family Dinners Copyright 2004

1 container (4 ounces) herb-and-garlic spreadable cheese
4 flour tortillas (8 to 10 inches in diameter) I used whole wheat wraps from Costco
8 ounces thinly sliced smoked turkey
4 ounces thinly sliced provolone cheese
1 cup shredded lettuce

1. Spread herb-and-garlic spreadable cheese over each tortilla. Top with turkey, cheese and lettuce to within 1 inch of edge.
2. Roll up tortillas tightly. Serve immediately or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go.

French Dressing
Better Homes and Gardens Salad Book Copyright 1969

½ cup salad oil
2 tablespoons vinegar
2 tablespoons lemon juice
2 teaspoons sugar
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
dash cayenne

Combine all ingredients in screw-top jar; cover and shake. Chill. Shake again just before serving.

Makes ¾ cup.

I'm a little burned out so all I can offer today is two recipes that really aren't that exciting individually but together, well together they aren't very exciting either but at least you get two recipes. These were both good, just nothing special.

The first cookbook, Betty Crocker Easy Family Dinners is ill-named. They include many breakfast and lunch recipes in the book. I think this would be a great book for a working mom with a couple of kids since these recipes are super-easy. They do rely on convenience products but these days that often means pre-cut veggies and pre-cooked meats, not sodium and fat laden processed products.

The salad cookbook is one of the vintage cookbooks that I picked up at a yard sale last week. I love this book because it has quite a few salad dressing recipes. I recently searched through my cookbooks for salad dressing recipes and surprisingly I couldn't find many of them, probably because there are so many commercially prepared ones on the market these days.

As an extra bonus, I'll direct you to some of the best cupcakes that I've tried. I like dense cakes but I also like a lighter cake too. I've never been able to duplicate the lightness of boxed cake mix but this recipe for Almost Cake Mix Vanilla Cupcakes over on Cookies, Cupcakes and More made the lightest yellow cupcakes I've ever made. I only needed one cupcake for my son to take to school since he couldn't eat the bakery cupcakes another child was bringing to school for his birthday. So I treated my co-workers to the excess and they scarfed them down. I used the Easy Buttercream on them.

Question of the Day: What kind of sandwiches or wraps do you make at home?


Heather said...

I am kind of a sandwich snob and prefer to go out for sandwiches. However, with it starting to get warmer I will be changing my frozen lunches to sandwiches. Just plain old turkey and cheese.

Wanda said...

Not many, any more. For years I had a cheese sandwich each day for lunch. I never got tired of them, but now I'm not supposed to eat mayo or cheese and very little (whole wheat only) bread, so those have gone by the wayside. I used to eat tortillas and cheese daily too.
The grandkids request grilled cheese sandwiches every now and then...and tortillas and cheese often.
I love tuna salad and pimiento cheese sandwiches - homemade filling, not the deli/store kind.

Anonymous said...

I love all kinds of cold cuts for sandwiches, but we now try to keep it lo-cal. Turkey and ham, with or without cheese. I make tuna salad quite often. After the Thanksgiving and Christmas turkey, it's always a turkey salad sandwich extravaganza. My favorite!


ThursdayNext said...

I love making a mango curry chicken delish. You can find the recipe here:

You can serve it on lettuce, but I prefer it on some bread.

ThursdayNext said...

Oh it got cut off. Hmmm. I will try again.

ThursdayNext said...

ARGH! i am sorry for making a mess of the comment area tonight! Here:

Active time: 25 min Start to finish: 35 min
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.