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Saturday, April 28, 2007

How to Keep Those Veggies Fresh

* Do not store onions and potatoes together as onions give off a gas that makes potatoes spoil faster.

* When storing beets and carrots, cut off the leafy tops to prevents spoilage.

* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

* Do not store potatoes in the refrigerator. The starch in the potatoes will change to sugar.


Sunday, April 15, 2007

Cold Veggie Pizza

Ingredients:

2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables
1 cup shredded cheddar cheese

Directions:

1. Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations.
2. Bake as directed about 10 minutes.
3. Combine the cream cheese, mayonnaise and dressing mix and beat until smooth.
4. Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables and cheese over entire crust.
5. Chill and serve!

Veggie ideas: broccoli, carrots, red, green, yellow pepper, red onion, cauliflower, radishes, firm tomatoes, olives, zucchini, broccoli, mushrooms, green onions...
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One of my all- time favorite appetizer recipes fresh from the archives has been this Cold Veggie Pizza. This one never gets old!

A huge secret to the success of this is having all of the veggies chopped uniformly, otherwise the pieces you serve will just fall apart when picked up..

You can keep switching up the veggies each time you make it too and keep it a little different. This is a super-easy and portable platter too. You can literally keep it in the pan and just foil over it.

For hot weather occasions, bring along another 9x13 sized pan, fill it with ice and lay the baking sheet over it to keep cooler (little salad bar trick).

Enjoy!