World Famous Recipes

Green Bean Salad Recipe

Ingredients

* 12 oz. fresh green beans, trimmed
* 1/3 cup fresh parsley, coarsely chopped
* 4 green onions, sliced
* 2 stalks celery, chopped
* 2 Tbsp. olive oil
* 2 Tbsp. lime juice
* Lime wedges (optional)

Directions

1. In a 2-quart microwave-safe dish add green beans and 2 tablespoons water. Cover and microwave on 100% power (high) for 5 minutes or until tender, stirring halfway. Drain; rinse with cold water and drain again. Transfer to serving dish. Toss with parsley, green onions, celery, oil, and juice. Cover and let stand at room temperature for up to 30 minutes.

2. To serve, sprinkle with salt and pepper; squeeze lime wedges over top. Makes 4 to 6 servings.

Greek Pasta Salad

Ingredients

* 12 oz. dried mostaccioli or penne (about 4 cups uncooked)
* 2 cups cherry tomatoes, quartered
* 1 medium cucumber, halved lengthwise and sliced
* 4 green onions, sliced
* 1/3 cup pitted kalamata olives, halved
* 1/2 cup olive oil
* 1/2 cup lemon juice
* 2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
* 2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
* 1 Tbsp. anchovy paste (optional)
* 4 to 6 cloves garlic, minced
* 1/4 tsp. salt
* 1/4 tsp. ground black pepper
* 1 cup crumbled feta cheese (4 oz.)
* Fresh oregano leaves

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Berry Fruit Pie

Ingredients

* 1 recipe Pastry for Double-Crust Pie (see Recipe Center)
* 1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries
* 2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon
* Milk (optional)
* Sugar ( optional)

Directions

1. Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.

2. In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

3. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.

4. If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.

Blackberry: 5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Blueberry: 5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour

Raspberry: 5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour

Lattice Berry Fruit Pie: Prepare as above except follow directions for Lattice-Top pie.

New Potato Salad

2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

1. In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.

2. In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.

3. To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper. Makes 16 servings.

Bratwurst with Onions

Ingredients

* 8 uncooked bratwurst links
* 12 ounces beer (1-1/2 cups)
* 2 tablespoons packed brown sugar
* 1 tablespoon prepared mustard
* 1 teaspoon chili powder
* Several dashes bottled hot pepper sauce
* 2 cups hickory or oak wood chips
* 3 medium onions, sliced
* 3 tablespoons butter or margarine
* 1 teaspoon chili powder
* 8 French-style rolls, split and toasted
* Purchased sweet pepper relish

Directions

1. Use the tines of a fork to pierce several holes in each bratwurst. Place bratwurst in a resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine beer, brown sugar, mustard, 1 teaspoon chili powder, and the hot pepper sauce. Pour over bratwurst; seal bag. Refrigerate for 6 to 24 hours, turning bag occasionally.

2. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

3. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onions in center of foil. Dot with butter and sprinkle with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose onions, leaving space for steam to build. Refrigerate the packet until ready to grill. Drain bratwurst, reserving marinade.

4. Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place bratwurst on the grill rack over drip pan. Place onion packet next to bratwurst on grill rack directly over coals. Cover and grill for 20 to 25 minutes or until an instant-read thermometer registers 160 degree F when inserted near the center of a bratwurst, brushing once with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except add drained wood chips according to the manufacturer’s directions.)

5. Remove bratwurst and onion packet from grill. Serve bratwurst on toasted rolls and top with onions and sweet pepper relish. Makes 8 servings.