CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Winning reader recipe
Garden Tuna Macaroni Salad 2 cups uncooked elbow macaroni 1 can (6 ounces) light water-packed tuna, drained and flaked ⅔ cup chopped sweet yellow pepper ⅔ cup chopped celery ½ cup shredded carrot ¼ cup diced radishes 2 green onions, chopped 2 tablespoons minced fresh parsley ¾ cup mayonnaise ½ cup ranch salad dressing ¼ cup Parmesan cheese
Favorite Slaw 4 cups chopped or shredded cabbage ½ cup chopped green onions ½ cup slivered almonds ½ cup sunflower seed kernels 1 package chicken-flavored Oodles of Noodles (reserve seasoning packet)
2 teaspoons coarsely ground pepper
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the tuna, vegetables and parsley. Drain macaroni and rinse in cold water; add to tuna mixture. In a small bowl, combine the mayonnaise, ranch dressing, Parmesan cheese and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate.
Dressing: 2 tablespoons white vinegar 2 tablespoons sugar ¼ cup oil Noodle seasoning packet Dash of pepper
Yield: 6 servings
Mix cabbage and onion together; chill. Prepare dressing ingredients and let stand. Just before serving, toss cabbage/onion mixture and dressing together. Top with sunflower seeds, crushed noodles and slivered almonds. (I like to mix part of noodles and sunflower seeds in with cabbage and onion mixture, then put the rest on top. I also like to put the dressing mixture in a pint jar and shake often until ready to use.) Enjoy!
Ruby Campbell of Four County EMC
Taco-Flavored Chicken Wings 1 3 2 2 4
envelope taco seasoning tablespoons vegetable oil tablespoons red wine vinegar teaspoons hot pepper sauce, divided pounds fresh or frozen chicken wingettes, thawed 1 cup ranch salad dressing
In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 1 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat. Grill chicken, covered, over medium heat for 5 minutes. Grill 10–15 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken. Yield: about 2½ dozen
Frosty Key Lime Pie 1 can (14 ounces) sweetened condensed milk 6 tablespoons key lime juice 2 cups heavy whipping cream, whipped, divided 1 graham cracker crust (9 inches)
In a large bowl, combine milk and lime juice. Refrigerate ¼ cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. Remove the pie from the freezer 10–15 minutes before serving. Garnish with the reserved whipped cream. Yield: 6–8 servings
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42 JULY 2008 Carolina Country
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6/11/08 3:14:47 PM