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Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
For Smoothies, blend the yogurt, berries and juice until smooth. Serve and sprinkle granola on top.
Preheat oven to 350 degrees. Combine ground beef and soup mix. Form meat into small patties. Line a cookie sheet with aluminum foil. Place patties on baking sheet and cover with foil. Bake for 30 minutes or until meat is completely cooked.
Cook spaghetti using directions on package; drain. Cook garlic, corn and green beans in olive oil over medium heat for 7 minutes or until tender crisp. Add the next 6 ingredients. Simmer until heated through (2-3 minutes). Season with salt and pepper.
Remove herring from jar and cut into bite sized pieces. In a medium bowl, combine herring, onion, apple, pickle and capers
To Make Sauce: Stir mayonnaise and Greek yogurt (or sour cream) until smooth. Add vinegar and stir until smooth. It should have the consistancy of whipped cream. Add salt and black pepper to taste. (If too sour, you may use a tiny bit of honey.)
Add sauce and stir in all ingredients. Cover and refrigerate for at leaset 24 hours. Garnish with dill or parsley sprig. Serve with pickled beets on the side.
Cream butter and sugran. Add chocolate and vanilla and beat well. Add eggs and beat at high speed for about 5 minutes. Pour into baked pie shell or graham cracker crust. Top with whipped cream and shaved chocolate if desired. Serves 7-8
Marie’s 3 cheese tortellini boiled 3 minutes (per package directions), rinse and cool.? Chop a jar of roasted artichokes, add to tortellini. Add ?fresh ground pepper, salt, chopped fresh oregano and green onions (these came from my herb garden). Mix in wishbone light creaser dressing. Chill overnight. Check moistness of salad, add additional dressing as needed. Sprinkle with parmesan cheese and enjoy!
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Cook quinoa in a rice cooker. Cool. To make the dressing, combine the olive oil, vinegar and lemon. Combine the cooled, cooked quinoa in a mixing bowl with the chick peas and arugula leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste. Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.