Taste of Home - October/November 2006 - Doridro

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Strawberry Spinach Salad1/3 cup raspberry vinaigrette1/2 cup sugar1 teaspoon salt1/4 teaspoon prepared mustard1/2 cup vegetable oil4-1/2 teaspoons poppy seeds1 package (10 ounces) fresh babyspinach1 pint fresh strawberries, sliced1/2 cup coarsely chopped pecans,toastedPuff Pastry Salmon Bundles2 packages (17.3 ounces each)frozen puff pastry, thawed8 salmon fillets (6 ounces each),skin removed1 egg1 tablespoon water2 cups shredded cucumber1 cup (8 ounces) sour cream1 cup mayonnaise1 teaspoon dill weed1/2 teaspoon saltIn a blender, combine the vinaigrette, sugar,salt and mustard. While processing,gradually add oil in a steady stream. Stirin poppy seeds. Transfer to a small pitcheror bowl. Refrigerate for 1 hour or untilchilled.Just before serving, toss the spinach,strawberries and pecans in a large saladbowl. Serve with the dressing. Yield: 8servings.OCTOBERNOVEMBER2006 Ice Cream Cookie Dessert1 package (18 ounces) cream-filledchocolate sandwich cookies,crushed, divided1/4 cup butter, melted1/2 gallon vanilla ice cream, softened1 jar (16 ounces) hot fudge icecream topping, warmed1 carton (8 ounces) frozen whippedtopping, thawedOCTOBERNOVEMBER2006On a lightly floured surface, roll each pastrysheet into a 12-in. x 10-in. rectangle.Cut each into two 10-in. x 6-in. rectangles.Place a salmon fillet in the center of eachrectangle.Beat egg and water; lightly brush overpastry edges. Bring opposite corners ofpastry over each fillet; pinch seams to sealtightly. Place seam side down in a greased15-in. x 10-in. x 1-in. baking pan; brush withremaining egg mixture.Bake at 400° for 25-30 minutes or untilpastry is golden brown. In a small bowl,combine the cucumber, sour cream, mayonnaise,dill and salt. Serve with bundles.Yield: 8 servings.Comforting Broccoli Casserole2 eggs, lightly beaten1 can (10-3/4 ounces) condensedcream of mushroom soup,undiluted1 medium onion, chopped1 cup (4 ounces) shredded cheddarcheese1 cup (4 ounces) shredded Swisscheese1/2 cup mayonnaise2 tablespoons butter, melted1 package (16 ounces) frozenbroccoli cuts, thawed1 package (10 ounces) frozenchopped broccoli, thawed1/4 cup dry bread crumbsOCTOBERNOVEMBER2006In a bowl, combine 3-3/4 cups cookiecrumbs and butter. Press into a greased13-in. x 9-in. x 2-in. dish. Spread with icecream; cover and freeze until set.Drizzle fudge topping over ice cream;cover and freeze until set. Spread withwhipped topping; sprinkle with remainingcookie crumbs. Cover and freeze for 2hours or until firm. Remove from the freezer10 minutes before serving. Yield: 12servings.OCTOBERNOVEMBER2006In a large bowl, combine the first seven ingredients;fold in broccoli. Transfer to agreased 1-1/2-qt. baking dish. Sprinklewith bread crumbs. Cover and bake at400° for 30-35 minutes or until heatedthrough. Yield: 8 servings.Editor’s Note: Reduced-fat or fat-free mayonnaiseis not recommended for this recipe.36 Taste of Home • October/November 2006
Slow-CookedTurkey Sandwiches❧ PREP: 15 min.❧ COOK: 3 hoursThese sandwiches have beensuch a hit at office potlucks thatI keep copies of the recipe in mydesk to hand out.—Diane Twait NelsenRingsted, IowaFeatured on page 13PistachioLettuce Salad❧ PREP/TOTAL TIME: 20 min.This colorful salad is topped witha drizzle of delicious honey-andgingervinaigrette.You’re sure tobring home an empty bowl.—Anna MinegarZolfo Springs, FloridaFeatured on page 13Potluck PleasersPotluck PleasersLemon-LimePoppy Seed Cake❧ PREP: 20 min.❧ BAKE: 40 min. + coolingThere’s plenty of lemon-lime flavorin this tender cake to pleaseanyone who loves citrus. Plus,it’s a breeze to make.—Victoria Zmarzley HahnNorthampton, PennsylvaniaFeatured on page 13Make-AheadChicken Bake❧ PREP: 25 min. + chilling❧ BAKE: 30 min.This crunchy, saucy hot dish ispotluck-perfect! It’s so convenientbecause you can make thecasserole the day before and bakeit the day of the potluck.It’s goodmade with turkey,too.—Joyce WilsonOmaha, NebraskaFeatured on page 13Potluck PleasersPotluck Pleaserswww.tasteofhome.com 37
Page 1 and 2: OCTOBER/NOVEMBER 2006$3.99 U.S./$4.
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Taste of Home - October/November 2006 - Doridro

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