Monday Menus by Pam

Today I would like to share with you some  recipes that can be used with some  of your food storage items.   One is a quinoa  salad recipe that I adopted from one Ashley Defreitas gave to me, one  is a recipe for sweetened condensed milk, and the last is a no-bake cheese cake recipe that uses the sweetened condensed milk.

Quinoa salad:  

Here is the recipe that Ashley gave to me:

quinoa

black beans

sauteed onions

kalamata olives

feta cheese

tomato

cucumber

Kraft Extra virgin olive oil  Greek vinaigrette with feta cheese and oregano

I don’t really care for olives and I couldn’t find the special flavored salad dressing, so I changed a few of the ingredients.

1 cup of quinoa, rinsed (always rinse your quinoa well.)

2 cups of water

1 can of kidney beans, drained and rinsed

1/4 cup of finely chopped red onions

1 cup of feta cheese

two medium tomatoes, diced

1 large cucumber, peeled and diced

4 ounces of Ken’s Lite Italian dressing

Salt and pepper to taste

Put  the quinoa and water in a medium sized sauce pan, bring to a boil, turn down to a simmer, and cook, covered, for 12-15 minutes.   Remove from the heat, remove the quinoa and refrigerate until cold. Add the remaining ingredients and mix together well. Add salt and pepper to taste.  This is a light and healthy tasting salad.

Sweetened condensed milk

1 cup of dry milk

2/3 cup sugar

pinch of salt

3 T margarine or butter

1/3 cup water

Mix together the first ingredients in a small bowl and set aside. Heat the water and the butter in a small pan until boiling.  Add the water and butter to a blender or a food processor. ( I like using a food processor–it is easier to get to the condensed milk when it is made.) Gradually add the milk mixture to the hot water and blend until all of the dry mix is combined.  It usually takes a minute or two. Use in any recipe that calls for sweetened condensed milk.  This is equal to one can of condensed milk.

No-bake cheese cake

one 8 inch graham cracker crust

1 pkg cream cheese softened to room temperature

1 can of sweetened condensed milk (use the recipe above)

1/2 cup lemon juice

1 t vanilla

pie filling or fresh fruit to serve with your pie.

In a medium bowl, beat cream cheese until it is light. Gradually add sweetened condensed milk and beat until blended. Beat in lemon juice and vanilla.  Turn mixture into crust and refrigerate for 2-3 hours.  Garnish with fruit.

I hope you enjoy these fun summer recipes.

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