Market Recipe Collection

Harvard Beet Salad

Ingredients:

1/2 cup Hidden Valley Ranch Dressing

2 tablespoons each coarse ground prepared mustard & honey

1 tablespoon cider vinegar

4 cups fresh spinach leaves, washed

15 oz. fresh whole beets, cooked, drained and quartered

1 can (11 oz.) Mandarin oranges, drained

2 cups shredded rotisserie chicken

1/2 cup sliced fresh red onion, cut in 2-onch pieces

Dry roasted pumpkin or sunflower seeds

Instructions:

Stir together dressing, mustard, honey and vinegar; refrigerate. Place spinach on salad plates

Combine remaining ingredients in a salad bowl and toss with dressing.

Divide beet moisture evenly among plates and top with pumpkin seeds. 

This salad will be colorful and the dressing will be a pale beet color!

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Quick Peach Cobbler

Ingredients:

4-6 cups fresh sliced peaches

1 cup self-raising flour

1 cup sugar

1 large egg, beaten

1/2 cup butter or margarine

cinnamon and nutmeg to taste

Instructions:

Sprinkle sugar, cinnamon and nutmeg on sliced peaches.

Toss to mix.  Place in shallow casserole dish.

Mix sugar, flour, and egg to a crumb-like texture.

Pour over peaches. Melt margarine and drizzle over crumb topping

Bake at 350 degrees for 30 minutes or until top turns slightly brown and crusty.

Serve hot or cold, plain or with ice cream!

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Bacon Cheddar Deviled Eggs

Ingredients:

12 farm fresh eggs

1/2 cup mayonnaise

4 slices of bacon

2 tablespoons finely shredded Cheddar cheese

1 tablespoon mustard

Instructions:

Boil the 12 farm fresh eggs and let cool

While eggs are cooling, place bacon in a large, deep skillet.

Cook over medium-high heat until evenly brown, crumble and sit aside.

Peel the hard-cooked eggs, and cut in half lengthwise.

Remove the yolks to a small bowl.

Mash egg yolks with mayonnaise, crumbled bacon and cheese.

Stir in mustard, fill egg white halves with the yolk mixture and refrigerate until served.

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Spicy Bean Salsa

Ingredients:

15 oz. fresh black-eyed peas, cooked, rinsed and drained

15 oz. fresh black beans, cooked, rinsed and drained

15 oz. (one can) whole kernel corn, drained

1/2 cup chopped fresh onion

1/2 cup chopped green bell pepper

4 oz. diced jalapeno peppers

15 oz. diced tomatoes

1 cup Italian-style dressing

1/2 teaspoon garlic salt

Instructions:

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper,

jalapeno peppers and tomatoes.  Season with Italian salad dressing and garlic salt: mix well

Cover and refrigerate overnight to blend flavors!