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Apr 10, 2010

Greek Garden Salad

2 large tomatoes -- chopped


3/4 cup cucumber -- chopped

1/2 cup green pepper -- chopped

1/2 cup sweet red pepper -- chopped

1/2 cup feta cheese or blue cheese -- crumbled

1/4 cup green onions -- thinly sliced

1/4 cup sliced ripe olives

1/2 cup Italian salad dressing

1/8 teaspoon dried oregano

leaf lettuce (optional)



In a bowl, combine the first seven ingredients. Just before serving, add

salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if

desired.

Brownie Mounds

1/3 cup butter -- softened


3/4 cup sugar

1/3 cup corn syrup, light

1 egg

3 ounces chocolate, unsweetened -- melted

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup walnuts -- chopped



In a mixing bowl, cream butter and sugar. Add corn syrup and egg; beat well.

Stir in chocolate and vanilla. Combine flour, baking powder and salt; add to
chocolate mixture. Stir in walnuts. Drop by tablespoonfuls 2 in. apart onto
greased baking sheets. Bake at 350� for 10-12 minutes or until edges are
firm. Remove to wire racks to cool.