by Virginia Campbell
Memorial Day is a day of remembrance for those who have died in service to our country. It is about coming together to honor those who gave their all. Hold your loved ones close to your heart, and live your life in celebration of precious freedom. Make a new memory each day. Whether you gather together with others to observe ceremonial traditions, or you take a moment for quiet reflection, live each day to the fullest and savor the flavors of life.
Blushing Peach Cobbler
3 cups sliced fresh peaches
2 cups fresh raspberries or small strawberries
1/2 cup granulated sugar
1 tbsp. cornstarch
1/8 tsp. ground nutmeg
2 cups biscuit mix
1/2 cup milk
1/2 stick butter, melted
3 tbsp. brown sugar
Heat oven to 350°F. Butter a 2-quart casserole dish. Mix peaches, berries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand for 5 to 10 minutes. Spoon into pie plate. Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked. Serve topped with a generous scoop of vanilla ice cream.
Grilled Salmon with Fresh Mango Salsa
4 (6-ounce) salmon fillets (about 1 inch thick)
small amount light cooking oil
salt & pepper
Brush salmon fillets lightly with oil, and sprinkle lightly with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with nonstick cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa, hot fluffy rice, grilled garlic toast, and a basic green salad.
1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste
Combine all salsa ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.
Overnight Layered Salad
"It's a beauty--serve it in a clear glass bowl for best effect!"
1 pkg (16oz) prewashed mixed salad greens
1 large tomato, medium diced
1 large red onion, rough chopped
1 pkg (3 oz) precooked real bacon pieces
1 pkg (10 oz) frozen peas, thawed in a colander, do not rinse
1/2 small jar (or more as needed) extra-thick creamy (Ranch, Thousand Island, Blue Cheese, etc) refrigerated salad dressing (found in produce section)
1 (8 oz) pkg shredded Cheddar cheese
In order given, layer ingredients in a large, deep, clear glass serving container. Cover top of container with plastic wrap, sealing well. Refrigerate overnight to allow flavors to develop.
Make-Ahead Super Sub Sandwich
1 long loaf crusty Italian bread (1 lb. or more)
2/3 cup olive oil mayonnaise
1 tbsp. minced garlic
1/2 tsp dried Italian seasoning
1/4 teaspoon pepper
1/2 pound fully cooked ham, thinly sliced
1/2 pound thinly sliced cooked turkey
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound sliced mozzarella cheese
1 large sweet onion, thinly sliced
1 large firm tomato, thinly sliced
1 medium green pepper, thinly sliced into rings
Cut bread in half lengthwise; slightly hollow out top and bottom. In a small bowl, combine the mayonnaise, garlic, Italian seasoning and pepper; brush on cut sides of bread top and bottom. On the bottom half, layer half of the meats, cheeses, onion, tomato, and green pepper. Repeat layers. Replace bread top. Wrap tightly in plastic wrap; refrigerate for up to 24 hours. Slice into wedges to serve.
Lemon Blueberry Muffins
1 two-layer size lemon cake mix
2 tbsp. all purpose flour
1 tsp. baking powder
2/3 c. milk
3 large eggs
3 c. light vegetable oil
1 cup rinsed and drained blueberries
Preheat oven to 375 degrees. Line 24 muffin cups with paper liners. Combine dry cake mix, flour and baking powder in large bowl. Beat milk, eggs and oil together with fork in a separate bowl. Add liquid mixture to dry ingredients in bowl and stir just until dry ingredients are moistened. Fold in blueberries. Do not over-mix. Spoon batter into muffin cups, filling 1/3 full. Bake at 375 degrees for 15 to 20 minutes.
2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines (optional)
Peel shrimp, and devein, if desired. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid. Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired. Makes 6 servings.
Pineapple Coconut Cake
1 butter recipe yellow cake mix (2 layer size)
1 cup sweetened shredded coconut
1 small can coconut milk
1 small can crushed pineapple 1 (8 oz) container nondairy whipped topping sweetened shredded coconut for topping cake
Prepare cake mix as directed on package, adding in 1 cup coconut. Bake in a 13x9 inch pan per package directions. Allow cake to cool in pan until still warm. Using the handle of a wooden spoon, poke holes evenly in cake. Pour coconut milk evenly over cake and in holes. Spread crushed pineapple over top of cake. When cool, spread whipped topping evenly over cake and sprinkle with additional cake. Store in refrigerator. Allow cake to chill well for best flavor.
Mom's Cole Slaw
1 c. mayonnaise
3 tbsp. sugar
3 tbsp. cider vinegar
1 tbsp. milk
1/2 tsp. salt, or to taste
1/8 tsp black pepper1/4 tsp. celery seeds
Stir together all ingredients. Cover; chill. Makes 1 1/4 cups. To make slaw: Shred one small head fresh green cabbage and place in a medium glass bowl. Finely shred several carrots and add to cabbage. Stir to combine. Add one small green pepper and one small onion, both finely chopped. Stir to combine. Add dressing to slaw mixture and stir to mix well. Cover tightly and chill overnight. Stir well before serving.
Caesar Chicken Pasta Salad
1 (16 oz) pkg tri-color rotini pasta, cooked al dente, drained & cooled
4 boneless skinless chicken breasts, cooked, cooled, cut in bite-sized pieces*
*(recommended method: spray a non-stick skillet lightly with cooking spray & saute chicken until done)
4 Roma tomatoes, diced
2 tbsp minced garlic
1/4 cup chopped green onions
1 cup grated Parmesan cheese
1/8 tsp coarsely grated black pepper
1 (16 oz) bottle creamy Caesar Salad Dressing
romaine lettuce leaves
cooked crumbled bacon
additional grated Parmesan cheese
In a large bowl, combine pasta and chicken. Stir to mix. Add in tomatoes, minced garlic, green onions, 1 cup grated Parmesan cheese, and black pepper. Stir until combined. Add dressing, and stir to coat well. Cover and refrigerate overnight to allow flavors to develop. To serve: arrange lettuce leaves on plate, add a scoop of salad, and top with bacon, Parmesan cheese, and croutons.
Causes Virginia Campbell Supports
I live in a very small town with few job opportunities. I would love to be employed in a position which allowed me to promote literacy and put books in the...