Jul 7, 2014 | 2014, Inspired Woman Magazine, June/July
~Submitted by Eileen Walsh 1 lb. Radiator or other Medium Pasta Shape, uncooked 1 Cucumber ½ Cup Nonfat Plain Yogurt, divided in to two ¼ cups 2 T. Finely Chopped Fresh Mint 1 Medium Tomato 1 T. Vegetable Oil 1 T. Curry Powder
1 Jalapeno Pepper, cored, seeded and...
Jul 7, 2014 | 2014, Inspired Woman Magazine, June/July
~Submitted by Eileen Walsh 1 lb. Cooked Shrimp 1 T. Lemon Juice 1 T. Red Wine Vinegar 1 T. Capers 1 Sliced Red Onion 1 t. Dijon Mustard ½ Cup olive oil 1 t. Basil 1/3 Cup Black Olives Sliced Lemon A few pepper corns Salt and Pepper...
Jul 7, 2014 | 2014, Inspired Woman Magazine, June/July
~Submitted by Linda Christman 2 8 oz. cans crescent dinner rolls 4 firm ripe peaches, peeled and quartered 2 sticks butter 1 ½ cups sugar 1 tsp. cinnamon 1 12 oz. can Mountain Dew Melt butter. Add sugar and cinnamon. Unroll crescent rolls. Place one...
Jul 7, 2014 | 2014, Inspired Woman Magazine, June/July
~Submitted by Linda Christman 3 to 4 lbs. country style spareribs 1 large onion, thinly sliced Basting Sauce: 1 cup catsup 1/3 cup Worcestershire sauce 1 tsp. chili powder 1 tsp. salt 2 dashes Tabasco sauce 1 ½ cups water Salt ribs, place in shallow roasting pan meaty...
Jul 7, 2014 | 2014, Inspired Woman Magazine, June/July
~Submitted by Paula Redmann, but this recipe is from the kitchen of Eileen Walsh! 2-9 oz packages tortellini, prepared and cooled. 2 red or green bell peppers, cut in strips 1 small red onion, chopped fine Dressing: ½ cup red wine vinegar ½ cup olive oil 3 tablespoon...